Roasted Vegetables

A favorite veggie side dish!

1. Gather together some of your favorite fresh vegetables.  My go-to favorites are red or russet potatoes, carrots, sliced onions, garlic, mushrooms, and broccoli.
2.   Wash, then chop vegetables into bite-size pieces, and place in baking dish.
3.  Drizzle 2-4 tablespoons of olive oil over veggies (depends on amount of vegetables).
4.  Toss with oil to coat.
5.  Sprinkle with salt and pepper.
6.  Place baking dish in a 400 degree oven for about one hour, stirring once, halfway through cooking.

Note: Some veggies, such as broccoli and mushrooms, don't take long to cook, so I add those when I stir the veggies, halfway through cooking.

Halibut Enchiladas

One of my favorite family birthday traditions is making that special birthday person's favorite home-cooked dinner, and this recipe for Halibut Enchiladas always seemed to be the most requested birthday dinner.
 Serve with guacamole, and enjoy.

Halibut Enchiladas
Serves 4-6

Ingredients:

1-2 lbs. halibut
2 Tbsp. olive oil
1 cup yellow onion, chopped
3 cloves garlic, chopped
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chiles, drained
2 cups grated Monterey Jack cheese
1 can (10 oz.) green enchilada sauce
8-10 flour tortillas

Instructions:

1. In a large pot, cook halibut in oil.  Drain.
2. Add onions and garlic, and cook additional minute, until softened.
3. Stir in tomato sauce, green chiles, and cheese.  Cook until cheese is melted.
4. Before filling tortillas, spray dish with cooking spray and spread a little enchilada sauce into the bottom of a 13" x 9" baking dish, to prevent sticking.
5. Spoon halibut filling down center of each tortilla.  Roll up, and place seam down in baking dish.
6. Pour enchilada sauce over enchiladas to cover.
7. Cover dish with foil.  Bake in a 350 degree oven for 30 minutes.

Note:  My family prefers local halibut in this enchilada recipe; but the same amount of ground beef or chicken can be substituted for the halibut.  I would also use red enchilada sauce instead too.