Tag Archives: Gunther’s Spicy Black Bean Dip

by

Recipe: Petit Enchilada Casserole

 

Coming up with recipes is truly something that feeds my creativity.  I love when my manager asks me to “come up with a recipe”, because it sends me into my kitchen… one of my favorite rooms in our home.  This recipe came from a desire to create something using leftover chicken, yet have a meal that could be popped in the oven by whomever got home first that night.

As you can see, this looks like a “real” recipe, as opposed to most of my posts.  The reason is that I plugged this recipe into “My Recipe Builder” app so I could figure out the calorie count.  While I usually don’t do this when blogging, the written recipe will be included this weekend at James River Cellars’ Petit Verdot Vertical Weekend and I needed to have it look more official.

  • 12 ounces Salsa (I used Gunther’s Spicy Black Bean Dip)PetitEnchiladaCasserole
  • 10-1/2 ounces Soup, cream of mushroom (use your favorite)
  • 6 ounces Wine, table, red (I love the deep flavor of Petit Verdot here)
  • 15 ounces Beans, baked, canned, plain or vegetarian
  • 8 small tortilla (approx 4″ dia) Tortilla, corn
  • 1 Onions, sweet, raw, diced
  • 2 cups, chopped or diced Chicken, broilers or fryers, breast, meat only, cooked, stewed
  • 2 cups, shredded Cheese, low fat, cheddar or colby

 

Instructions:

 

  1. Saute’ onion until softened, adding garlic if desired.
  2. Add salsa, undiluted soup, drained and rinsed black beans, and wine.  Stir in chicken and mix until flavors combine nicely.
  3. Spray the bottom of a 9×13 baking dish with cooking spray.  Cut the corn tortillas in half, then slice each half into 4 pie-shaped bites.  Separate the tortilla pieces in half and spread half across the bottom of the baking pan.
  4. Layer salsa mixture on top of the tortilla layer, then top with half the cheese.
  5. Top cheese with the remaining tortilla pieces.  Cover the tortilla pieces with the remaining salsa and top with cheese.
  6. Bake at 350 degrees for 30 minutes, until bubbly.

I found this casserole to be really tasty.  I cut the casserole into 8-square shaped pieces and it was a really filling dinner.  As always, you’re welcome to swap out ingredients to suit the tastes of your family… that’s the best part of making your own dinners.  You can even make this into a vegetarian dish by using shredded zucchini or diced eggplant or tofu in place of the chicken.  Try this sometime and let me know how you, and your family, likes this dish.  We loved it!

Advertisement
by

Recipe: Petit Veggie Pizza

Since the winery is going to have a Petit Verdot Vertical weekend soon, I’ve been working on creating some new recipes that utilize this amazing wine.  This recipe is one of the creations I made when trying to come up with something that’s vegetarian.  You could easily add some sort of protein as a topping, but I thought this was really tasty by itself.  PetitVeggiePizza

I started with the whole-wheat pizza dough recipe that you can find on my blog.  If you have a pizza dough recipe you like, by all means, use that one.  If you don’t want to be bothered with making your own pizza dough, feel free to stop by your favorite pizza place and ask them for some dough – many are happy to sell you enough dough for a small/medium/large pizza.  I really wanted to know the nutritional analysis for the dough, so the recipe I used worked well for me.

Once I stretched out the dough to the size I wanted for my pizza, I started working on my vegetarian topping.  In this instance, I used Gunther’s Spicy Black Bean Dip (I had about 1/2 cup left over in my fridge), some salsa, a handful of frozen corn, some taco seasoning, and some James River Cellars’ Petit Verdot red wine.  After mixing this together, I realized that I needed something to give it more volume, so I grated one small green zucchini into the salsa mixture (see the middle photo on the left).  This is what I used as my base/topping for my veggie pizza.  I spread it over the entire crust and then topped it with a cup of pizza cheese before popping it into a 425-degree pre-heated oven to bake.

As easy as this sounds, it was just as delicious.  The zucchini gave enough volume to the pizza so my dinner was very satisfying as well as being really tasty.  Pizza is one of those meals where I could put almost anything on a crust and I can be happy, so this was a fun meal.  If you’re getting bored with your own meal planning, try putting something unconventional on a pizza crust…. you might find that you’ve created a new favorite dinner.

Have fun being creative!