Enchilada Perfection...

I was recently in the mood for something fiesta like in flavor.   I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them.  Ok off to the store for the "enchilada sauce".   Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 later...no biggie.

So I say how about roasted veggie enchiladas.  Slicing and slicing I go.  Colored bell Peppers, poblano peppers, onions, squash.  Beautiful colors tossed with olive oil to glisten in the oven.

Ok...wait 30 minutes for veggie perfection and they are perfect!

Lets assemble the enchiladas.  I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that.  Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies.  I walk the can over to the donation bag and make a deposit.  Onto plan B.   Fresh cilantro from the fridge into the blender with a little half/half and whir it up.  Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.

Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!


1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray

Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes

In the meantime blend half/half and cilantro set aside

Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted

Chili Hog...

That's right Tony & Toni cooked up a big, big crock pot of chili and joined the 9th Annual Ocean County Harley Davidson Chili Cook-Off this weekend.

Tony gets an e-mail from Ocean County Harley Davidson, his second home, about a chili event they are hosting.   With out a flinch he says "we are going" and I concur.  Tony's only request is I make it with ground turkey. I will admit I do not absolutely love chili but I have an idea of the flavor I'm looking for.  So in normal Toni fashion I head to Shoprite, my second home, and I gather up some chili ingredients...poblano peppers, dried beans, onions, ground turkey, tomatoes, cheese, and 30 other items I picked up along the way for general purpose.

I come home flip on the Frank Sinatra (that is the best cooking music) and dive into my chili project.  I prepare the chili and cook and stir for about 2 hours.  The outcome a full bodied pot of chili. Tony got his turkey and I got the deep, rich flavor.  A perfect marriage.  We taste it and agree it's going to Harley Davidson on Saturday.

The guidelines said it chili has to be hot and in a crock pot at 11:30 a.m.  So 9:00 a.m. we warm the cauldron of chili low and slow, transfer to the crock pot and off we go to Lakewood, New Jersey.

We are welcomed and given number 17.  We plug into the outlet and set the crock pot on keep warm. The other chili hogs come in, set up, and we all stand around from 12:00 - 2:00.  Toni talks to others about chili while Tony talks to others about chili and hogs.  A great day.

It is $3.00 for a spoon and all you can eat Dixie cups of chili.  Tony buys a spoon and heads around the table tasting the other 23 different crock pots of chili.  His feedback...some good, not so good, mushy, spicy, contestant #19 really spicy, sweet, hot, vegetarian.  It is going to be close.  People taste and we receive some positive feedback from the crowd.

The tally comes in and....3 3rd place winners, spicy #19 wins 2nd place and a mother daughter combo take the win for a $100.00 Harley Davidson Gift Card.  All spicy chili's won the challenge...spicy equals memorable!  Better luck next year for the Moschello Chili Team.

Don't worry I heard there is Meatball Cook-Off in the fall!

Moschello Chili

2 Tablespoons Vegetable Oil

2 Poblano Peppers (sliced)

1 Lg. Vidalia Onion (diced)

Salt/Pepper

2 Lbs. Ground Turkey

4 Cups of Strong Brewed Coffee

2 Teaspoons Ground Cumin

4 Small Shakes Cayenne Pepper

2 Lg. Cans Organic Diced Tomatoes

1 Can Tomato Paste

1/2 Cup Frank's Red Hot Sauce

1 Bag Red Kidney Beans (soaked, rinsed, picked over)

1 1/2 Cup Shredded Cheddar Cheese

In a large dutch oven heat oil and add onion
Saute peppers and onion till soft about 5 minutes
Season with salt and pepper
Add the turkey and pour in coffee
Season with cumin and cayenne pepper
Stir to incorporate
Add diced tomatoes, tomato paste, Frank's Red Hot Sauce, and beans
Stir to incorporate
Reason with salt/pepper
Cover with the lid and cook for 2 hours, stirring occasionally
Taste and re-season if necessary add cheese and stir
Enjoy!

***For a hotter more memorable chili add a habanero pepper along with the poblano pepper at the beginning of the recipe***