D’Vash Roasted Pears

D’Vash recently contacted me inquiring if I would be interested in trying their product and creating a a recipe. I am always game when it comes to that and I was really interested in their product after reading their story. Their product is a date nectar, very similar to what you would taste in a honey. It’s sweet, and really, really good. Their product came in straws and after my kids and I sucked down a tube or two, I decided that I would come up with a roasted pear recipe using this sweet nectar. It was a perfect treat to end our week, and a really nice dessert to boot.

D'Vash Roasted Pears Recipe
D’Vash Roasted Pears Recipe

Let’s get started.

Ingredients:

  • 2 whole pears, quartered
  • 1 tbsp granulated sugar
  • 1 tbsp unsalted butter
  • 2 straws of D’Vash Nectar
  • 1/2 cup of water
  • vanilla ice cream, optional

This recipe could not be any easier to make, and it is a perfect dessert.

Start by heating a medium skillet on medium heat. Add the sugar, water, butter, and let the butter melt down. Next add in the pears and the date nectar. Give a gentle toss, and continue to cook for about 10-15 minutes or until the pears soften and the mixture becomes a thick syrup.

D'Vash Roasted Pears
D’Vash Roasted Pears

When you are ready to serve, scoop some vanilla ice cream into a serving bowl, and ladle in some pears and the sweet syrup. Dig in.

The product that D’Vash is turning out is really great and my kids loved it. You can get their products online at D’Vash Organics.

Enfrijoladas

Enfrijoladas. What the heck are enfrijoladas? I know this is something you probably never see on a menu, but these are essentially enchiladas, that have the corn tortillas dipped in a black bean puree, stuffed, rolled, and baked and are they ever so good. This is comfort food at its finest, and is not only easy to put together but super delicious. I’m always on a mission to get my wife and kids to not only try something new, but to also affirm that they really do like an ingredient whether they refuse to or not, and in this case, black beans. The picture is not the prettiest, but the flavor makes up for it. I stuffed mine with cheese and chicken, but you can roll them anyway you so desire.

Enfrijoladas Recipe
Enfrijoladas Recipe

Let’s get started.

Ingredients:

  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional

Start by making your black  bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.

Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.

Ingredients for Mexican Enfrijoladas
Ingredients for Mexican Enfrijoladas

Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.

Bake in a 375 degree oven for about 10 minutes.

Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in. It looks like a black bean puree mystery but once you dig in you will find out what all of this mystery is about. It’s good, real good, and for those in my family that said they did not like black beans, well, they were shoveling this into their mouths. Hope you enjoy!

Enfrijoladas Recipe
Author: 
Recipe type: Dinner
Cuisine: Mexian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 15 oz can of black beans, rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts, poached, and shredded
  • 1 whole onion, diced
  • 1 whole jalapeno, seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas, warmed and covered
  • 1 avocado, diced
  • Mexican crema, optional
  • Cilantro, choppped, optional
  • 1 lime, quartered, optional
Instructions
  1. Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
  2. Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.
  3. Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.
  4. Bake in a 375 degree oven for about 10 minutes.
  5. Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in.

 

Pizza Bombs

I know it has been some time since my last post, but things have been a bit hectic. I figured that since I have finally started to feel halfway normal, that I would post these pizza bombs. These things are awesome, and can be eaten as a game day snack, or taken down as a meal, much like pizza. Another great thing is that you can make them anyway you like your own pizza.

Loaded Pizza Bombs Recipe
Loaded Pizza Bombs Recipe

I made these as a game day snack, and I wish I would have made another batch as they only last a brief moment.

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough
  • 1 12 oz can of your pizza sauce
  • 1 cup of sliced pepperoni, chopped and lightly crisp, oil patted
  • 1 tbsp unsalted butter
  • 2 8 oz bags shredded mozzarella cheese
  • garlic salt, sprinkled

Start by rolling out your pizza dough on a lightly floured surface. You probably want to roll this about 1/4 inch thick.

Next, preheat your oven to 425 degrees.

Butter the inside of a casserole dish.

Now, take a pizza cutter, and slice the dough width wise, in half, and then cut into about 1 1/2 inch slices.

Loaded Pizza Bombs Recipe
Loaded Pizza Bombs Recipe

Pour the pizza sauce into the bottom of your buttered casserole dish.

Take one of the bags of cheese and pour it over the pizza strips, to cover. Next take the sliced pepperoni and add this to the top of the cheese. Now the fun part.

Roll each slice into pinwheels, and place vertically, allowing it to stand up into the casserole dish. Repeat with all remaining pizza strips. Top with the remaining bag of cheese, and any additional pepperoni. Sprinkle with some garlic salt, and then bake uncovered in the oven for about 18 minutes or until the dough is cooked, and the cheese is nicely melted.

Remove from the oven, let cool for about 5-10 minutes, then dig in. These things were everything awesome about any type of pizza. I hope you enjoy!

Dehydrated Pineapple

Not too long ago I was fortunate enough to get a gift of a dehydrator. I know, it sounds lame, but it is something that I have wanted for a very long time but never really pulled the trigger on the purchase. I was lucky enough, however, to have a wife that is either a really great listener, or one who wanted some beef jerky for that matter. Who knows. Whatever the case, I’m in heaven, and I have been looking at dehydrating everything from beef to vegetables, to fruit.

The latest was dehydrated pineapple and it was based on an idea from one of my colleagues. This stuff was awesome and my wife and daughter fell in love with this. Packed full of flavor and nutrients, what’s not to love.

Dehydrated Pineapple Recipe
Dehydrated Pineapple Recipe

Let’s get started.

  • 1 pineapple, skinned, cored, and cut into 1/2 inch cubes
  • Food dehydrator

I know… complicated, right?

I have a four tier dehydrator, but use however much pineapple, keeping about a 1 inch distance between each piece on each rack.

Turn on your dehydrator, and let that baby on for about 14 hours. Yep, about 14. Check the pineapple about 10 hours in to be on safe measure. Just be careful not to over dry this stuff. My family loved it with just a little bit of give in the texture.

Once you are comfortable with the texture and time, refrigerate them in a sealed tight jar, or vacuum seal them for future storage.

These things are like candy, but yield a nutritious bite, and if my kids are down with that, I’m down. Give these a try if you are looking for different ideas for dehydrating food. Hope you enjoy!