Zucchini and Bell Pepper Enchiladas

Jared and Sarah in Island Park, 2010

Zucchini and Bell Pepper Enchiladas

2 T. olive oil
1/2 onion, halved and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1 t. kosher salt
2 ears of corn, kernels sliced off (or 1-1/2 c. canned or frozen corn)
2 c. shredded zucchini, about 1 medium zucchini
1 Anaheim chili, seeded and minced
1 chipotle chili, seeded and minced
1/2 t. cumin

1 large tomato, chopped
2 garlic cloves, minced
10 corn tortillas
2 c. shredded cheddar cheese
1 (14 oz.) can enchilada sauce

In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and garlic. Cook for 3 more minutes and remove from heat.

Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup. Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for 15-20 minutes, or until cheese is melted. Serve with chopped avocados or guacamole.

by Sarah, wife of Barbara's son Jared

Grandma grew a HUGE zucchini in her garden and brought it up to the cabin. She and Dee had fun making it into boats for Lucas and Caleb, while Sarah took a turn fishing with the guys. Interestingly enough, each of the boys went right to the boat they wanted. Grandma's (held by Caleb) was a motorboat—complete with bench seats—and was totally "sea worthy." Dee's, on the other hand, was creative (had to take Captain Crunch off the box and relocate him to the ship, add shade, oars and oarsmen). Lucas held it up to showed Uncle Scott. The first thing Scott said was: "It will sink." Dee then got to take a trip down the river in Jared's boat with Scott. The report back on the boats: as soon as Lucas' ship was put in the water, it immediately sank! I hate it when engineers bring artists back to the real world : )

Coconut Crust Chocolate Pie

I love this coconut crust because it is super easy to make...

for those of us who haven't mastered the pastry pie crust yet.

Plus, it tastes awesome.

COCONUT CRUST CHOCOLATE PIE

Crust:

2 c. coconut

1/2 c. chopped pecans

1/2 c. melted butter

Filling:

4 squares bakers semi-sweet chocolate (4 oz.)

2 c. mini marshmallows (or 16 large)

1/2 c. milk

3 oz. cream cheese

3.5 c. thawed cool whip

Heat oven to 350. Mix coconut, pecans, and butter. Press onto bottom and up sides of 9=inch pie plate. Bake 20 minutes or until lightly browned. Cool.

Microwave chocolate, marshmallows, and milk in large microwaveable bowl for three minutes or until marshmallows are melted. Stir until chocolate is completely melted. Beat in cream cheese until smooth. Refrigerate until slightly thickened. Gently stir in whipped topping. Spoon into cooled crust. Refrigerate until firm, about three hours. Garnish with chocolate curls. Before cutting, dip bottom of pie plate briefly to loosen crust.

by Sarah, wife of Barbara's son Jared

Chicken Enchilada Soup

This recipe is a Jared Eliason specialty. There is a restaurant in Heber City (which Jared frequents because it is close to the Provo River) that serves enchilada soup. Jared went on a quest to find the recipe. He modified a few to come up with this.

One recipe was enough to feed the Jared Eliason and Bennett clan at our recent getaway to Katmai Roost. We wish more family could have been there!

an up-close look at this shows the traditional olive-on-each-finger by Caleb, the cutie!

Chicken Enchilada Soup

1 large onion, chopped

1-2 bell peppers (any color)

1-2 garlic cloves, chopped

2 T. extra virgin olive oil

1 (14 oz.) can beef broth

1 (14 oz.) can chicken broth

1 (14 oz.) can diced tomatoes

2 (10 oz.) cans cream of chicken soup

2 (4 oz.) cans chopped green chilies

4 c. chicken breasts, cooked and shredded

1-1/2 c. water

2 T. Worcestershire sauce

1-1/2 t. ground cumin

1/2 t. chili powder

1/2 t. ground black pepper

1/2 bunch cilantro, chopped

Toppings:

6-10 flour tortillas, cut into 1/2 inch pieces

3 c. grated cheese

sour cream

Preparation:

Add olive oil to large stockpot. Heat over medium high heat. Add onion and bell peppers, sauté 2 minutes. Add garlic and sauté additional minute. Add beef broth, chicken broth, tomatoes, cream of chicken soup, chopped green chilies, shredded chicken breast, water, Worcestershire sauce, cumin, chili powder, and black pepper to stockpot. Reduce heat to low and simmer 1/2-1 hour. Add cilantro prior to serving.

To Serve:

Add tortilla strips, cheese, and sour cream to individual serving bowls. Ladle hot soup into bowls and serve.

by Sarah, wife of Barbara's son Jared