Padre's Goat Cheese Enchiladas

Enchiladas are one of my favorite comfort foods. Padre’s Goat Cheese Enchiladas are a special recipe from a very good friend and chef, and they are my favorite enchiladas of all time. One of the reasons these enchiladas are so delicious is that the sauce is made from ancho chili peppers and roasted tomatoes with plenty of garlic, which takes the flavor to a new level. The tortillas are smothered in the sauce and filled with goat cheese, onions, and black olives. Feel free to add shredded chicken for even more flavor. Ole!

Padre's Goat Cheese EnchiladasHomemade enchilada sauce coats delicately stuffed corn tortillas filled with tangy goat cheese, olives and spices.
Serves 4

Olive oil
6 dried ancho peppers, stemmed and seeded
1 14.5 oz can fire-roasted tomatoes
3 plum tomato, coarsely chopped
3 cloves garlic, minced
3 1/2 cups water
Pinch black pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
11 ounces soft chevre-style goat cheese
1 white onion, finely chopped
3/4 cup sliced black olive s
8 corn tortillas
2 green onions, both white and green parts, chopped, for garnish
2 tablespoons fresh cilantro, chopped for garnish

Preheat the oven to 375°. Oil or spray a 13 x 9" casserole dish. Put the chiles, fire-roasted tomatoes, plum tomatoes, garlic, water, pepper, cumin, oregano, and salt in a 2 qt. saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook, uncovered, for 30 minutes.

Puree the sauce in a food mill to remove skins and seeds.Return mixture to the saucepan.

Crumble enough goat cheese to make 1 cup, reserving the rest of the cheese. Place in a small bowl and add the onion and olives.

Spread 1/2 cup of the sauce in the prepared casserole.

Dip each tortilla in the sauce to coat both sides. Spoon some of the goat cheese filling on the lower third of a tortilla, roll up and place in the dish. Repeat with remaining tortillas, lining the folded enchiladas up side by sidein the dish. Pour the remaining sauce over the enchiladas, and crumble the remaining goat cheese on top.

Bake for 20-30 minutes, until the cheese is melted and the enchiladas are heated through. Garnish with the green onions and cilantro. Serve immediately.

Recipe by Beth Wright, adapted by Sarah Lang

Chicago-Style Deep Dish Pizza

I love to make pizza, and am a firm believer that you can eat as much “junk food” as you want if you make it yourself! Knowing the ingredients and preparation method of the food I eat allows me to indulge, and pizza is my all time favorite indulgence. As much as I enjoy thin crust, Italian style pizzas, I am forever a deep-dish, Chicago-style pizza lover. This pizza really puts the “pie” in pizza pie. I love how you slice it into big, thick wedges that are oozing with cheese on top of a sturdy, buttery crust. Layered with Italian sausage, peppers and onions, and topped with a chunky, garlicky tomato sauce, it does not get much better than this! Have fun with the filling and flavors, pizza is a ready canvas for delicious experimentation. Enjoy!

Chicago-Style Deep Dish Pizza
Hearty sausage, thick tomato sauce, and a buttery crust make this the perfect deep dish pizza.
Serves 8

Crust
4 cups all-purpose flour
3 T yellow cornmeal
2 tsp. salt
2 ¼ teaspoons instant yeast (one envelope)
2 T. olive oil
2 T. vegetable or canola oil
2 T butter, melted
1 cup + 2 T lukewarm water

Filling
¾ lb. fresh mozzarella cheese, sliced
¾ lb. Italian sweet or hot sausage, cooked and sliced
1 medium onion, diced and sautéed in olive oil to soften, along with…
1 green bell pepper, diced and sautéed in olive oil to soften
½ cup freshly grated parmesan cheese

Sauce
2 T extra virgin olive oil
4 garlic cloves, minced
1 T dried Italian seasoning
½ tsp crushed red pepper flakes
1 14.5 oz. can fire roasted tomatoes
1 14.5 oz. can tomato sauce or crushed tomatoes
1 tsp kosher salt
½ tsp. ground black pepper

To make the crust: Add dry ingredients to the bowl of a food processor of stand-up mixer. Pulse to combine. Add wet ingredients and combine on medium speed, stopping occasionally to scrape down the sides of the bowl, for about 7 minutes. Lightly flour a board and knead dough a few times, until you form a ball.

Place the dough in a lightly oiled bowl and cover with a damp towel. Allow to rise undisturbed for 90 minutes.

Ready your 12” or 14" deep-dish pizza pan or cast-iron skillet by pouring in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, and pre-heat your oven to 425°F.

Bake the crust for 12 minutes, until it is set and barely beginning to brown.

While it's baking, prepare the sauce: Pour the oil in a saucepan over medium heat. Add garlic and dried herbs, and sauté 1-2 minutes until garlic is golden. Add fire-roasted tomatoes with juices and cook for 5 minutes to reduce slightly, and then add tomato sauce, salt and pepper. Simmer until thickened, about 10 minutes more.

Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage, onions and peppers, and then the tomato sauce. Sprinkle with the grated Parmesan.

Bake the pizza for about 30 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving with extra parmesan.

Recipe by Sarah Lang

Honey Lime Chicken Fajitas

 I rarely go to Mexican restaurants anymore, because it is so easy to make delicious Mexican food at home. This recipe takes ordinary chicken fajitas over the top. The combination of the sweet honey with the zippy lime juice and authentic seasoning brings so much flavor to this chicken, which is made to be wrapped up in warm tortillas with sauteed onions and peppers. Don't forget the salsa!

Honey Lime Chicken Fajitas
A sweet and zesty marinade coats tender chicken.
Serves 4

1/2 cup lime juice, from about 4 limes

1/3 cup honey
6 garlic cloves, minced
1 tsp. cayenne
Salt & Pepper
1 T canola oil
1 pound boneless, skinless chicken breasts
Flour tortillas, cheddar cheese, sauteed onions, and sauteed peppers, for serving

Combine lime juice, honey, garlic and cayenne in a large bowl. Sprinkle in salt and pepper. Add chicken breasts and toss to coat. Marinate in the fridge for at least 30 minutes.

Pre-heat oil in a grill pan or skillet over medium-high heat. Add chicken breast and cook on each side until done, about 5 minutes per side. Remove from pan and let rest for 5 minutes, then slice in strips. Serve with warm flour tortillas, cheddar cheese, sauteed onions, and sauteed peppers.

Recipe by Sarah Lang

Year-Round Salsa

Salsa is so delicious in the summer when the tomatoes are ripe, but what about the winter? I still crave that fresh tomato taste of zesty salsa, but don't want to use bland tomatoes. The solution is in the pantry, as canned tomatoes are perfect for salsa! Break out your food processor, dump everything into the bowl, and blend it up. You'll have delicious, fresh salsa all year round, that tastes so much better than jarred!

Year-Round Salsa
Fresh and flavorful, and made with ingredients in your pantry!
Makes 3 cups

1/4 cup cilantro leaves
1/2 of an onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeds removed (unless you want it spicy!)
1/2 of a green bell pepper, chopped (optional)
1 32 oz. can crushed tomatoes

1 tsp. salt
2 T. lime juice (1 lime)
1/2 tsp. cumin
1/2 tsp. sugar

Put the cilantro, onion, garlic, jalapeno and bell pepper in the bowl of a food processor or blender, and pulse a few times to combine. Add tomatoes, salt, lime juice, cumin and sugar, and blend until totally mixed, about 10 seconds. Taste for seasoning and add more salt or sugar, if needed. Pour into a bowl and refrigerate until ready to serve. Serve with tortilla chips.

Recipe by Sarah Lang

Slow Cooker Red Wine-Braised Short Ribs with Mashed Potatoes

There is nothing better on a chilly Sunday afternoon than firing up the slow cooker. The sumptuous smell of slow-cooked meat fills the house with an intoxicating aroma. Short ribs work great in a slow cooker because the meat becomes meltingly tender and luscious. The sauce of red wine and chicken broth gets a kick from balsamic vinegar, and reduces to perfection. There is a little bit of work involved to get this recipe ready for the slow cooker, but it is so worthwhile. Removing the meat and bones and heating the bones in the microwave first removes excess fat and increases the depth of flavor. Serve the meat and sauce over perfect mashed potatoes for a heartwarming winter meal.

Slow Cooker Red Wine-Braised Short Ribs
Tender meat in a rich sauce served over buttery mashed potatoes.
Serves 4

3 pounds bone-in beef short ribs, meat and bones separated
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
3 tablespoons all-purpose flour
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Arrange beef bones in a dish and microwave  until well browned, 10 minutes; transfer to slow cooker.

Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Brown short ribs well on all sides, 5-7 minutes; transfer to slow cooker.

Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.

Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Spoon 1 cup sauce over short ribs and serve with remaining sauce.

Recipe adapted from America's Test Kitchen

Mashed Potatoes
You can't beat a classic! Buttery mashed potatoes are the perfect bed for short ribs.
Serves 4

4 medium potatoes, peeled and cut in even pieces
1 cup milk, roomtemperature
4 tablespoons butter, room temperature
1 tablespoon kosher salt and 1 teaspoon black pepper

Place potatoes in pan and cover completely with cold water. Heat over high heat until boiling, boil for 10-15 minutes until tender. Drain, then return to same pot, cover and let sit (not on the heat) to dry, 5 minutes. Add butter and slowly add milk, mashing until it reaches the desired consistency. Serve hot with short ribs and extra sauce.

Recipe by Sarah Lang

Pasta with Homemade Pesto

I love making a big batch of pesto and keeping half in the fridge and half in the freezer. I use it all week as a spread on sandwiches, mixed into potato salad, smeared onto bruschetta, in soup, and  mixed with lemon juice for flavorful salad dressing. My all time favorite way to serve pesto is with pasta. When mixed with pasta water it creates a silky sauce that clings to the noodles and is loaded with fresh herb flavor. Here is my favorite pesto recipe. Make a big batch and enjoy!

Pasta with Homemade Pesto
A silky, fresh sauce that tastes great on everything!
Pasta serves 2, pesto makes 4 cups

1/4 cup walnuts
1/4 cup pignolis (pine nuts- or you may use all walnuts)

3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
8 oz. pasta


Make pesto (4 cups):
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Reserve 1 cup of the pesto and save the rest in the fridge or freezer for another time.

Meanwhile, cook pasta according to package directions. When pasta is almost done cooking use a liquid measuring cup to scoop out 3/4 cups pasta water from the pot. Drain pasta, then add back to hot pot. Stir in pesto and pasta water, 1/4 cup water at a time, until sauce coats pasta. Sprinkle with extra Parmesan cheese and enjoy!

Recipe adapted from Barefoot Contessa

Avocado, Tomato and Red Onion Salad with Blue Cheese Dressing

This is a stunning, simple, and delicious salad that pairs beautifully with a meat main course, or can be served on it's own with a fresh baguette. The sweet tomatoes, creamy avocado, and vibrant onion flavor combine beautifully with the salty blue cheese dressing. With so few ingredients in this dish, make sure they're the best. In season tomatoes, ripe avocados and good quality blue cheese make a difference. And trust me on the baguette, you'll want to use it to sop up any extra dressing left behind!

Avocado, Tomato and Red Onion Salad with Blue Cheese Dressing A beautiful and simple salad that is sure to impress.
Serves 2 

2 ripe tomatoes, cut into wedges
1 avocado, flesh removed and sliced
1/2 red onion, thinly sliced
2 T. fresh parsley, chopped

Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup sour cream
4 oz blue cheese, crumbled
1 tsp hot sauce, such as Crystal or Tabasco
1/2 tsp. Worcestershire sauce
2 T. lemon juice (about half a lemon)
Kosher salt and freshly ground pepper

Arrange salad ingredients on a large plate or serving platter. Combine Blue Cheese Dressing in a medium bowl, and season to taste with salt and pepper. Pour desired amount of dressing over salad. Top with extra crumbled blue cheese. Serve and enjoy!

Recipe by Sarah Lang