Cheesy Brocoli Scallop Potatoes

Comfort food for sure!

Ingredients:
4 Potatoes
1 Small head of broccoli
1 Onion
1 Clove of garlic
1 tbsp flour
1-2 cups of shredded cheese
1tbsp butter
1 tbsp olive oil
1/2 cup milk
1/2 cup chicken stock

Directions: Saute minced onion in olive oil salt and pepper, add garlic then 1tbsp butter and flour. Once flour is cooked add milk, chicken stock and some of the cheese. Toss in the sliced potato and chopped broccoli. Put in a casserole dish and top with the rest of the cheese. Bake 30-45 minutes at 350.

Black Bean Enchiladas with Smokey Sauce

I knew my 100th recipe had to be a good one!!

Now that I can make a basic rue my receipe repertoire will surely increase - if only I could say the same for my food photography skills.

Filling:
Onion
Orange pepper
Mushrooms
Corn

Enchilada Sauce:
1 28oz crushed tomato
1 small onion diced
1 clove garlic minced
2 tbsp chill powder
1 tsp italian seasoning
1 tsp cumin
salt and pepper
1tbsp flour
1 tbsp olive oil
1tbsp butter













Directions:
Sauted the onion in olive oil, added garlic a bit of butter then flour to make a rue (cooked until flour was cooked through). Added crushed tomatoes and seasoning and let simmer.
For the filling I softened the onion, added other ingredients and a bit of (cheat) fajita seasoning mix. I filled and rolled two small whole wheat tortillas. Placed some sauce on the bottom of the dish, filled tortillas on top then topped with dice tomato, shredded cheese, avocado and more enchilada sauce. Baked for about 15 minutes.

Happy Thanksgiving 2016!

Thanksgiving leftovers… I can deal.