Name: Pasta with Zucchini Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4 Zucchini, cut into half moons or quartered depending on size of zucchini; ½ onion, small diced; 4 cloves garlic, minced; 3 leaves of basil, chiffonade; ¼ Cup Cream; 1-2 tsp crushed red pepper flakes; 2 Tbsp Olive Oil; (Can Also Add Pancetta here for fun Flavor)

Vegetarian

Pasta with Zucchini Basil Sauce

On the menu tonight – Pasta with Zucchini Basil Sauce!

First, I apologize for posting a couple of days late. We had some internet issues and what would have been cooking time was taken up by troubleshooting internet/networking issues. That said – this recipe comes from a cooking class that Audrey and I were supposed to take last week. We both ended up having to work late, so we didn’t get to attend. Luckily for us, I can follow a recipe! In this version, I used Angel Hair pasta. You can use whatever pasta you like, but you probably wouldn’t want to use a big thick pasta for this dish.

There aren’t too many ingredients and it doesn’t take too long either, so it’s another one of those pasta dishes you can file away for quick weeknight dinner. Check out the recipe and make your own version of Pasta with Zucchini Basil Sauce.

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Pasta with Zucchini Basil Sauce

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By unknown – Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Pasta with Zucchini Basil Sauce

Ingredients

4 Zucchini, cut into half moons or quartered depending on size of zucchini
½ onion, small diced
4 cloves garlic, minced
3 leaves of basil, chiffonade
¼ Cup Cream
1-2 tsp crushed red pepper flakes
2 Tbsp Olive Oil
(Can Also Add Pancetta here for fun Flavor)

Instructions

In Small Sauce pot, over medium heat, add 2Tbsp of Olive oil to coat the bottom of the pot.

Add onion and pinch of salt and stir to be coated evenly. Let sauté for 3-4 min or until translucent.

Add garlic and stir, cook for 30-45 seconds or until garlic becomes aromatic.

Add Zucchini and stir.

Add ¼ cup water and now cover pot and let simmer. Zucchini will break down into softer form while releasing liquid, this is what we want.

Keep Stirring occasionally.

After 15 min, add cream and basil and stir.

Use your wooden spoon to mash up any additional larger pieces if you desire.

Cook Pasta using pasta method, and retain ¼ cup of the pasta water.

Add pasta and reserved pasta water into sauce pot.

Add crushed red pepper flakes and stir to combine.

Serve w/ fresh Parmesan cheese.

June 2, 2020 By patrickdulmage

Seafood/ Vegetarian

Homemade Lox

Last week, when I went to the market I wanted to buy lox but they were out. I remember having seen videos on how to make lox, so I decided to try it. I found a nice piece of salmon, picked up some fresh dill and went to work.

It was surprisingly easy to make and it turned out great! The hardest part was waiting for it to cure. So, whether your market is out of lox or you just want to make your own, check out the recipe and make it!

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Homemade Lox

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By Patrick Dulmage – Serves: 8-10

Prep Time: 15 minutes Total Time: 15 minutes

Homemade Lox

Ingredients

1 lb Salmon
3-5 tbsp fresh Dill
1 cup Salt
1 cup Sugar
1-2 tbsp White pepper and black pepper

Instructions

In a large bowl, mix the salt, sugar, pepper, and dill.

Trim the salmon into pieces of equal thickness. Whatever the thickness of your salmon, it will taper on one side and lengthwise as you get down toward the tail.

Set the thinner pieces aside.

spread out a piece of plastic wrap large enough to wrap two pieces of the salmon.

Coat the salmon on both sides generously with the spice mix.

Stack two pieces of coated salmon and wrap tightly in the plastic wrap.

Put the wrapped salmon on something that will capture the liquid that will leak out.

Put in the refrigerator for 3-4.

After 3-4 days, unwrap the newly created lox and rinse it thoroughly, pat it dry and enjoy!

May 23, 2020 By patrickdulmage

Seafood/ Vegetarian

Spaghetti Aglio e Olio (with Garlic and Olive Oil) and Seared Scallops

On the menu tonight – Spaghetti Aglio e Olio (with Garlic and Olive Oil) with Seared Scallops!

The first time I had Spaghetti Aglio e Olio, I couldn’t believe how simple yet delicious it was. Literally just five ingredients, spaghetti, olive oil, garlic, and crushed red pepper. Garnish with some fresh Italian Parsley. That’s it! Done right, you’ve got a super delicious and inexpensive meal. Add some seared scallops or shrimp and you’ve got something really special.

With so few ingredients there isn’t much room to hide behind a sauce or a layer of cheese. The pasta has to be cooked perfectly, the olive oil has to be good and of course fresh garlic and parsley. The trick is don’t over cook the pasta or the garlic. Over cooked garlic is going to make the dish bitter. We’re going for garlicky goodness. A lot of recipes have you slice the garlic very thinly – think Pauli in Goodfellas. If you don’t have the time to slice your garlic with a razor blade, you can smash the cloves and chop into big chunks and fish out before it gets burned and bitter.

The seared scallops also have to be done right. Over cooked scallops are rubbery and not very good. The trick to good scallops, well there are a few. Start with good fresh scallops. After pulling off that tough muscle, pat them dry and season with salt and pepper. I used a fine sea salt in this dish. The pan – I used a non-stick pan. Pre-heat the pan with a little olive oil, barely enough to cover the bottom of the pan. Once it’s hot, place the scallops in one at a time around the pan. Remember the order you put them in because that’s the order you’ll take them out. I start at the top of the pan and go clockwise. The scallops should cook for about a minute and a half to a minute and 45 seconds depending on the heat of your pan. Once finished, there should be a nice golden sear. Flip them and cook another 90 seconds. That’s it! Take them off the heat or they become rubbery.

I hope you’ll try this dish and let me know how it turns out.

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Spaghetti Aglio e Olio (with Garlic and Olive Oil) and Seared Scallops

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Seafood

By Patrick Dulmage – Serves: 4-6

Prep Time: 5 minutes – Cooking Time: 15 - 20 minutes – Total Time: 20 - 25 minutes

Spaghetti Aglio e Olio (with Garlic and Olive Oil) and Seared Scallops

Ingredients

Kosher Salt
Freshly ground pepper
1 pound dried pasta (Angel Hair or Spaghetti)
½ cup extra-virgin olive oil
1 tsp crushed red pepper flakes
6 cloves garlic, smashed or thinly sliced
½ cup fresh parsley, chopped
12-18 Sea Scallops

Instructions

Bring pot of salted water to a boil.

Also pre-heat a non-stick skillet over medium-high heat.

Prepare your scallops by patting them dry. Get them as dry as you can to get that beautiful sear.

Season the scallops with salt and freshly ground pepper. Set aside for now.

Drizzle about a tablespoon or two of olive oil in the skillet.

Place 6 – 8 scallops in the pan one a time. Start at the 12 o’clock position and work your way around the pan. After 90 seconds, the first scallop should be ready to flip. If it doesn’t have that nice sear, let them cook another 15 seconds.

Work your way around the pan flipping the scallops in the order you put them in.

After another 90 seconds, remove the scallops to a serving dish and repeat until they are all cooked.

After the first batch of scallops is when I drop my pasta into the boiling water. Cook the pasta about ¾ of the time the package says.

Don’t forget to save some pasta water!

The Sauce – in a large saute pan, heat the ½ cup of olive oil over medium heat.

Add the crushed red pepper flakes and the garlic. If you want to get your inner Pauli going, you’ve thinly sliced your garlic. While I do that sometimes, usually I will smash the garlic cloves and drop them in the oil. Just as the garlic starts to turn brown I remove it before it gets bitter.

Take a ladle of the pasta water and add it to the olive oil.

About this time, the pasta should be ready too. Add the pasta to your olive oil sauce you just created and cook a few minutes longer.

Season with salt if needed and transfer to a serving dish along with your scallops.

Drizzle a little bit more olive oil on top and serve immediately.

May 17, 2020 By patrickdulmage

Casserole/ Vegan/ Vegetarian

Harissa Hot Dish

I watch a lot of cooking shows. I get a lot ideas and inspiration from these shows. One of shows I’ve been watching lately is Girl meets Farm featuring Molly Yeh. Her heritage is Jewish and Chinese. She lives in the Mid-West, so between her heritage and where she lives, her flavors and style is really interesting.

While looking for a vegetarian or vegan dish I could make for Audrey, I saw this recipe that Molly made called Harissa Hot Dish. I’d never heard of hot dishes before but essentially it is a casserole topped with tater tots. She had me at tater tots!

If you haven’t cooked with it before, Harissa is a spice used in North African cuisine. Harissa paste is used in this dish, hence the name, and it is pretty spicy. Some brands are spicier than other. Since the dish is vegan, what’s the protein? Chickpeas. The chickpeas are cooked with harissa paste, some white wine, thyme and a few other things. The sauce is made separately as the chickpeas cook down a little. After the chickpeas are done, combine with the sauce and top with the tater tots. Bake it and once done, top with grilled lemon and some fresh herbs. If you want to add some feta cheese – it won’t be vegan but it’ll still be vegetarian.

The next time you’re in the mood for a casserole, try something a little different. This dish is AWESOME! Check out the recipe and make your version.

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Harissa Hot Dish

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By Molly Yeh – Serves: 8-12

Prep Time: 30 min – Cooking Time: 1hour 30 min. – Total Time: 2 hrs

Harissa Hot Dish

Ingredients

Chickpeas:
2 tbsp + 1/2 c olive oil, divided
1/2 yellow onion, finely chopped
Kosher salt
4 cloves garlic, minced
1 tb harissa
1/2 c dry white wine
2 (15 oz) cans chickpeas, drained and rinsed
4 sprigs thyme or about a tbsp of dried
Black pepper
Sauce:
2 tb olive oil
1/2 yellow onion, finely chopped
2 large carrots, finely chopped
2 large stalks celery, finely chopped
Kosher salt
Black pepper
3 cloves garlic
1 tb harissa
1 tb tomato paste
2 tsp aleppo pepper or paprika
1 (28 oz) can or carton chopped tomatoes
1 tsp sugar
About 1 1/2 lbs tater tots or potato nuggets
1 lemon, to serve
Fresh cilantro and parsley, finely chopped, for serving
Optional serving accoutrements: crumbled feta or other cheese/vegan cheese of your choice

Instructions

Pre-heat oven to 425 degrees.

Bake the tater tots for 25-30 minutes. (This is a departure from Molly's recipe. I like really crispy tater tots, so I do a double bake)

In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and a pinch of salt and cook until soft, 5-7 minutes.

Add the garlic and harissa and cook for 1-2 more minutes, until fragrant.

Add the wine and cook until reduced by half.

Add the chickpeas, 1/2 cup olive oil, thyme, black pepper, a few good pinches of salt, and bring to a simmer.

Cover and cook for 35-40 minutes, stirring occasionally, until the chickpeas are soft.

Meanwhile, make your sauce. In a separate pot, heat the olive oil over medium heat.

Add the onion, carrots, celery, a pinch of salt, and a few turns of pepper and cook, stirring until soft, about 10-12 minutes.

Add the garlic, harissa, tomato paste, and Aleppo or paprika and cook for another minute.

Add the chopped tomatoes and sugar and cook, covered, stirring occasionally for about 15 minutes.

Taste and adjust seasoning as desired.

Using a slotted spoon, transfer the chickpeas to the tomato sauce, draining the chickpeas of excess olive oil (and discarding the thyme twigs when you come across them).

Transfer the mixture to an 8x12 casserole dish and cover with tater tots.

Season with salt, pepper, and more aleppo and bake until the tots are golden, 30-40 minutes.

At some point while it’s baking, grill your lemon: heat a skillet over medium high, cut the lemon in half and then place it face down on the skillet until it gets nice brown marks.

When the hot-dish is done baking, let it cool slightly, top with fresh herbs, squeeze with lemon, and serve with feta or other cheese/vegan cheese as desired.

May 9, 2020 By patrickdulmage

Chili/ Seafood/ Vegetarian

Seafood Chili

On the menu tonight – Seafood Chili! In previous posts, I mentioned how many types of chili I’ve made. I decided to make them and post the recipes for you.

This chili features fresh shrimp, crab, and clams. The best part about this chili is you can prep and eat within an hour. The cook time is only about 30 minutes. Don’t be intimidated by the list of ingredients. There is nothing difficult about making this pot of chili. SO, if you are craving seafood and like a little kick, make a pot of my chili!

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Seafood Chili

(1 votes, average: 4.00 out of 5)

Seafood

By Patrick Dulmage – Serves: 8

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Seafood Chili

Ingredients

2 tbs olive oil
1 large vidalia onion, diced
2 tbsp garlic, minced
1 medium jalapeno, small dice
1 tsp red pepper flakes
¼ tsp kosher salt
¼ tsp pepper
¼ tsp cayenne pepper
1 tbs Italian seasoning
1 tbs ground cumin
1 tbsp Old Bay Seasoning
3 tbsp chili powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup steamed clams, chopped
1 lb shrimp, deveined, shelled and chopped
1 lb canned or steamed crab meat
(2) 10 oz cans Rotel tomatoes with green chiles
(1) 14 oz can light kidney beans with broth
(1) 14 oz can Great Northern beans with broth
Juice from ½ lemon

Instructions

In a large, heavy pot, heat the olive oil over medium heat.

Add the onion, jalapeno, green and red peppers, as well as the spices. You want the spices to bloom.

Once the onion is translucent, add the beans, tomatoes and clam juice. Stir well.

Add the seafood and cook for about 30 minutes. You want the shrimp to be pink and everything else heated through. I recommend setting the timer for 20 minutes and stirring the pot about every 5 minutes or so.

Once the shrimp are cooked, turn off the heat and add the lemon juice. Stir one last time and serve.

Notes

Garnish with green onion.

March 28, 2020 By patrickdulmage

Side Dishes/ Vegetarian

Broccoli Salad

Broccoli Salad has been a staple in my kitchen ever since I found a version that Paula Dean had in one of her cookbooks. My version usually varies a little bit bit based on what’s in my fridge. The version here is my base recipe, but sometimes I’ll add a little shallot or red onion. Feel free to experiment and make your own version.

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Broccoli Salad

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By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 3 minutes – Total Time: 18 minutes

Broccoli Salad

Ingredients

1 Head of Broccoli
8 oz cheddar cheese, cubed
1-2 tsp Apple Cider Vinegar
1/2 cup raisins (regular or golden)
1 cup mayonnaise
1 tsp sugar
1-2 tsp pepper
Optional ingredients:
1/2 cup halved cherry tomatoes
1/4 cup finely (really finely) diced red onion or
1 tbsp of really finely chopped shallot
8 slices cooked & crispy bacon

Instructions

Bring a pot of water to a boil.

While the water is coming to a boil, cut the broccoli into bite size pieces.

Gather the rest of your ingredients.

Once the water comes to a boil, drop the broccoli and cook for 2-3 minutes.

Pull the broccoli and shock it in cold water.

Drain the broccoli well, then put in a large mixing bowl.

Add the mayonnaise, apple cider vinegar, cheese, raisins, sugar and pepper.

Mix all the ingredients well, then put back in the fridge and let it rest for at least 30 minutes.

March 15, 2020 By patrickdulmage

Chili/ Vegetarian

Vegetarian Chili

On the menu tonight – Vegetarian Chili! After I made the Diner Chili, Audrey wanted some of my vegetarian chili. Who am I to hold out? So of course I’d make a batch of my vegetarian chili! This one is also really easy to make. The trick to making just about any dish is the preparation. I roasted the jalapeno and poblano peppers yesterday. Today, all I had to do was dice the onion and mushrooms. There wasn’t much to do with the other ingredients except measure them out.

This dish is totally vegan. We usually add some sour cream and maybe a little shredded cheese to top it, but if that’s not your thing – don’t. This is a super hearty and flavorful chili, even if you eat meat I invite you to try this dish. I’ll eat this in a bowl, but if you really want to guild the Lilly put it over a baked potato or in a sour dough bowl – you’ll be living large!

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Vegetarian Chili

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Chili

By Patrick Dulmae – Serves: 8-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Vegetarian Chili

Ingredients

1 28 oz can diced tomatoes
2 14 oz cans fire roasted diced tomatoes (Hunts or Muir Glen preferred)
1 can kidney beans – drained & rinsed
1 can tri-color beans– drained & rinsed
1 Vidalia onion diced
2 jalapenos, seeded and roasted
4 cloves garlic, minced
8 Baby Bella Portabella mushrooms, diced
1 poblano pepper, seeded and roasted
2 tsp Cumin
1 tsp Coriander
3 tbsp Chili powder
1 tbsp Tomato paste
3 tbsp Extra Virgin Olive Oil
¼ tsp Cayenne Pepper
Kosher salt
Shredded cheddar cheese for topping
Chopped cilantro for topping
Sour Cream for topping

Instructions

Pre-heat oven to 350 degrees.

Once the oven gets to temp, roast the jalapeno and poblano peppers approximately 45 minutes. Alternatively, if you have a gas cook top, roast the peppers directly on one of the burners, then put in a zip lock bag. Once the peppers cool cut into a small dice.

In a large pot, add the olive oil, onion, garlic, tomato paste, and spices (to bloom).

Once the onions are translucent, add the tomatoes and roasted peppers.

Low simmer for 1 hour. If you can wait, let it cool and refrigerate overnight and serve the next day. Chili is always better the next day. 

Notes

Serve with some grated cheddar cheese, finely chopped green onion, finely diced Vidalia onion, and sour cream. Can be served in a bowl, bread bowl, or over a baked potato.

March 14, 2020 By patrickdulmage

Vegetarian

Mushroom Shawarma

On the menu tonight – Shawarma! I made two versions of Shawarma, mushroom and chicken. This is the mushroom version. The first time I heard about Shawarma was on Food Network. I found a local place that served it and I was hooked! Now that I’m cooking more, I decided I would try to make my version and I have to say… it turned out pretty amazing. To quote my wife – “I could LIVE off of this!”

If you aren’t sure what Shawarma is, Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal. Prior to cooking, the meat is marinated in a mixture of spices. As it cooks on the rotisserie, pieces are cut off and served with pita bread.

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Mushroom Shawarma

(2 votes, average: 4.50 out of 5)

By Patrick Dulmage – Serves: 4

Prep Time: 2 hours to 1 day – Cooking Time: 35 minutes – Total Time: 2 hours 35 minutes

Mushroom Shawarma

Ingredients

1 red onion, quartered and then separate the layers
4-6 Portobello mushrooms, cut into 1/8 or 1/4 wedges
8 – 16 oz Shitake mushrooms
4 cloves of garlic
1 lemon (zested and juiced)
6 – 8 tablespoons Olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon allspice
1 tablespoon sumac
1 teaspoon turmeric
½ teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon kosher salt
1 tablespoon pepper
For Serving:
Pita bread, warmed/toasted
Tomato cubed
½ cucumber (preferably seedless), cubed
Tahini (for spreading on the pita)
Tzatziki sauce

Instructions

In a large mixing bowl, combine the olive oil, lemon zest and juice, and the spices. Mix well.

Add the onion and mushrooms to the bowl and mix to coat them.

Transfer to a one gallon zip lock bag and put in the fridge for at least two hours, overnight would be better.

You can prepare this a couple of ways, on a vertical rotisserie (if you have one!), on skewers and grilled, or on a sheet pan in the oven. Preheat the rotisserie, grill, or oven. If cooking in the oven, preheat to 450 degrees.

If cooking on the grill or rotisserie, begin skewering the mushrooms and onions, alternating Portobello, onion, shitake. Keep them tight on the skewer.

Once on the grill, be sure to turn them every 3-4 minutes to ensure each side gets grilled. Remove after each side has been grilled and veggies are cooked through.

If cooking in the oven, simply spread the mushrooms and onions evenly on a large sheet pan. Bake for 20 minutes, then remove and flip the veggies with a spatula.

Cook for an additional 15-20 minutes.

While the veggies are cooking, warm the pita. If you’re grilling, toss the pita in any open spot. I love those toasty, charred bits from grilled pita. Otherwise put in the oven or microwave oven to warm through.

Cut the pita in half and then spread a little tahini inside.

Fill the pita halves with the mushroom/onion mixture along with some cucumber and tomato.

Top with a little tzatziki sauce and enjoy!

Notes

While you can marinade the vegetables 2 hours, I recommend overnight to fully develop the flavors.

February 18, 2020 By patrickdulmage

Seafood/ Side Dishes/ Vegetarian

Crab Salad

On the menu tonight – Crab Salad! This is a take on the fake crab… krab? salad you see at the grocery store. It’s so quick and easy to make. Once you make the salad, you can take it any number of ways. It’s great on its own, as a side dish, on a roll, or to fill an avocado. No matter which option you pick – it will be delicious!

I love making this because it is so easy to make and there is always some leftover for another meal. As many times as I’ve made this, I changed it up a little this time. I added the zest of a lemon and the juice of half of the lemon. That lemony flavor really brightened it up.

I hope the next time you’re having a cookout or picnic, you’ll make some of my crab salad. Put some if it out on its own and make a few mini-subs. Mini-subs are hotdog buns used as the roll. I like to toast them, let them cool off, spread some mayonnaise on each side, add some chopped lettuce, and top with the crab salad. YUM! They are small enough you can have one of those AND a burger!

Try my crab salad and let me know what you think.

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Crab Salad

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By Patrick Dulmage – Serves: 4

Prep Time: 15 minutes – Cooking Time: 0 minutes – Total Time: 15 minutes

Crab Salad

Ingredients

1 lb imitation crab meat
½ - 1 shallot minced
1 celery stalk finely diced
½ cup mayonnaise (full fat please, the no fat and low fat products add sugar and other junk)
½ cup ranch dressing
1 teaspoon dill
Lemon zest from 1 lemon
Lemon juice from half of the lemon
¼ teaspoon white pepper
¼ teaspoon kosher salt

Instructions

Prepare the celery and shallot

Break apart the imitation crab meat into a medium mixing bowl

Add the celery, shallot, and other ingredients

Gently fold the ingredients together and let mixture rest in the refrigerator for at least 30 minutes

February 9, 2020 By patrickdulmage

Vegetarian

Roasted Pepper and Goat Cheese Enchiladas

On the menu tonight – Roasted Pepper and Goat Cheese Enchiladas! This was inspired from a Bobby Flay recipe I found online. I roasted Anaheim and red bell peppers and mixed it with a DELICIOUS goat cheese mixture. This turned out to be one of the best cheese enchiladas I’ve ever had!

I had some left over canned enchilada sauce from the last time I made enchiladas, so I used that. Next time I make this dish, I’m going to make my own enchilada sauce. While it isn’t one of the quickest meals to make, it was well worth the effort. I hope you will try it let me know how your version turned out.

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Roasted Pepper and Goat Cheese Enchiladas

(No Ratings Yet)

Vegetarian

By Patrick Dulmage – Serves: 8-12

Prep Time: 30 minutes – Cooking Time: 1 hr 30 minutes – Total Time: 2 hours

Roasted Pepper and Goat Cheese Enchiladas

Ingredients

12 Flour Tortillas
8 ounce grated Monterey Jack Cheese
2 red bell peppers
3-4 Anaheim peppers
1 onion, chopped
3 tablespoons chopped fresh cilantro leaves
4-5 green onions, chopped
Sour cream for garnish
28 oz can enchilada sauce
Filling:
1 ¼ lb. Goat cheese
3 cloves garlic, coarsely chopped
¼ cup grated cotija cheese
2 tablespoons lime juice
Kosher Salt & freshly ground pepper

Instructions

Preheat oven to 475 degrees.

Cut the Anaheim and bell peppers in half. Take out the seeds and ribs, then put them on a sheet pan. Drizzle some olive oil on them and mix to coat.

Roast the peppers for 35-40 minutes, then set aside to cool. Once cooled, chop the peppers.

In a medium pan, cook the onion with butter until lightly browned. Set aside to cool.

While the peppers roast, prepare the filling. In a food processor, add the goat cheese, cotija cheese, chopped garlic, and lime juice.

Pulse until thoroughly combined.

Fold the cilantro leaves into the cheese mixture.

In a 13x9 baking dish, spoon in enough enchilada sauce to cover the bottom of the dish.

Heat up the tortillas in the microwave oven for about 30 seconds to make them more pliable.

Take a tortilla and dip in the enchilada sauce to coat.

Spoon about 3 tablespoons of the goat cheese mixture on the tortilla.

Sprinkle about 3 tablespoons of grated Monterey jack cheese on the tortilla.

Add about 3 tablespoons of the onions and roasted peppers on top of the cheeses.

Roll the tortilla and put in the baking dish.

Repeat with the rest of the tortillas and ingredients.

Sprinkle some Monterey jack cheese on top along with the chopped green onions.

Bake the enchiladas for about 40 minutes at 350 degrees. If you want a golden crust on top, put under the broiler for the last 5 minutes of cooking.

Let the enchiladas rest for about 5 minutes after cooking.

Garnish with some additional green onions and sour cream.

February 8, 2020 By patrickdulmage

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