Vegetable Enchilada Casserole - Revisited

I've decided to remake some of my past posts and add a few new pics (hopefully slightly better ones) -- not step by step pics, I've already done that. Just the finished product. Hopefully some newer folks will discover something they missed before.

Mexican food, love it! Spicy food, love it! Also, now that we are officially in hurricane season I start trying to use some things out of the freezer just in case of a power outage. So, without further ado, the remade (I used the same recipe but a different dish to cook it in) Vegetable Enchilada Casserole - the original recipe is here.

This was a smaller casserole dish but at least twice as deep as the dish I used before.

Baby Bella Pizza Bites

I love pizza! I love appetizers! I've made a recipe similar to this before. But, the difference here is that I had leftover cheese filling that I use for my stuffed jalapenos and needed to use it. Hence, a slightly different version.

• 1 package baby bellas
• pizza sauce
• cheese mixture (1/2 cream cheese & 1/2 cheddar shreds), mixed well
• onion, chopped
• red bell, chopped

Remove the stem and discard (or save to make stock or use in a different dish). I also removed some of the gills and soft edge so I'd have more room for filling. Add some pizza sauce.

Sprinkle in some onion and red bell pepper.

Squeeze some of the cheese mixture over the top to coat.

Bake at 400 degrees until the cheese is melted and the mushrooms are hot all the way through. I used my toaster oven set at 400 for 20 minutes.

Let cool for a couple of moments and then dig in!

Edamame Poke

I love steamed edamame with kosher salt as a snack. I also love spicy food. This was a yummy change of pace. I think adding a little Sriracha to the sauce might be a nice flavor also, maybe next time! I won't lie Jack and I ate all of these!!!! Yep, they're that good.

• 1 pound bag frozen edamame in shells
•  1 tablespoon olive oil
•  1 teaspoon toasted sesame oil
• 3-4 cloves garlic, finely minced
• 1/8 teaspoon crushed red pepper flakes
•  3 tablespoons Braggs liquid aminos
• kosher salt, to taste (be careful the Braggs is salty too)

In a medium covered pot, bring 2 quarts of water to a boil before tossing in the frozen edamame. (No need to thaw. Boil uncovered for 3 – 4 minutes, until the pods are thawed and tender. Drain thoroughly. 

Combine both oils and the minced garlic in a medium slillet over medium heat. Cook, stirring frequently, until the garlic is aromatic but not quite browned. 

Stir in drained edamame, red pepper flakes and Braggs, tossing to mix well. Saute for just 2 – 3 minutes longer to infuse the soybeans with the marinade.

Remove from heat and add a pinch of salt over the top if desired, but use that salt sparingly! Remember my earlier warning that the Braggs is already salty. You can skip the extra salt if you wish.