Author: Beba's Presh Salsa

Meatloaf

While it’s not quite time for cool weather and indoor cooking, Hurricane Harvey brought us (among other things) a rainy, 70 degree weekend. At our house this meant 2 days indoors with crafts, Netflix, and food. Comfort food that is.

Is it any wonder? Turns out chicken soup really is good for colds. Chocolate actually lowers stress. Like they said in the Atlantic, “Certain foods promise solace as much as they do fuel”. So, during holidays, rainy days, and natural disasters, it’s no wonder that people who can hit the stove top, do. The Waffle House chain is famous for being open 24/7. Even during storms: “In the case of Harvey, Waffle House “jump teams,” restaurant managers from Ohio, Tennessee and Georgia, headed to Houston to keep the grills going — in some cases doing the shifts of storm-stranded local employees.”

Well, we are back to our normal summer sunshine and heat, but south and central Texas hasn’t lost the need for comfort food since Harvey let loose on our state. With that in mind, we are sharing Beba’s Pfresh Meatloaf recipe. Make it today for friends and family or in a few weeks when there’s a chill in the air:

 

Ingredients

  • 1 cup bread crumbs
  • 1 cup / 1 medium onion
  • 1 1/2 lb ground meat (we used venison)
  • 1 cup Mild Tomato Salsa
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees
  2. Mix all ingredients together
  3. Add to an 8×6″ loaf pan
  4. Bake for 1 hour 10 minutes or until done

We made french fries and a Green Jalapeno & avocado aioli for our fresh meatloaf and a mushroom gravy for our leftovers. What are you pairing with your loaf?

Green jalapeno ranch

This is SO EASY to make and perfect for a cooling (with a kick) summer dip.

 

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp worcestershire sauce
  • 1/4 tsp salt
  • 3 tbl Beba’s Pfresh Green Jalapeno

Directions

  1. Stir all ingredients together.
  2. Enjoy!

Notes

  • Use any salsa you want! Tomatillo is great for a mild and flavorful ranch.
  • Make your ranch as spicy or as cool as you want by adding salsa to taste.
  • Use primo ingredients from your local market for the pfreshest flavor!

Sweet potato and black bean enchiladas

Like many great food discoveries this recipe came about accidentally. When our daughter was 9-months old and learning about flavor & food we pureed black beans and sweet potatoes together for a yummy dinner. Unfortunately (for her), the combo was not popular with our kiddo. We found ourselves with a Ninja full of “baby food” that we were determined to use.

We honestly don’t remember why we decided enchiladas were the thing to try. Maybe we were craving Mexican food? Who knows, but years later this is still a favorite at our house. Even our once-picky daughter cleans her plate.

This recipe is a little different. We don’t need to puree food at our house any more, so we generally don’t do it. But if you aren’t a fan of chopping, then go ahead and cook your potatoes in the oven and then puree them with the black beans. Otherwise:

Set out your ingredients and heat oven to 350 degrees.

Clean and cube your sweet potatoes. Saute them with some oil and water until they are soft. Add your preferred spices. Chop onion and add to your sweet potatoes. Lastly, throw in the black beans.

One at a time, heat both sides of your tortillas in a little oil. It’s easiest to flip using tongs (not a spatula).

Put your sweet potato filling in the tortilla and fold it closed. Then pour just a little salsa into your ungreased pan and pack your enchilada in. Repeat until the pan is full.

You may have a little filling left over or a tortilla or two left over depending on how thick or thin you made your enchiladas.

Pour the rest of the jar of salsa over your enchiladas. Make sure everything is covered. Top with cheese if you want.

Bake for 20 minutes or until bubbly. Broil for 1-2 minutes for a crispy top.

Serve! Add avocados, crema, sour cream, extra cheese, a side of rice, whatever you are feeling.

Ingredients

  • 2 – 3 medium sweet potatoes
  • 1 can black beans
  • 1 medium onion
  • 6 – 8 tortillas
  • coconut oil (or your preferred oil / fat)
  • cumin – to taste
  • black pepper – to taste
  • garlic – powder or cloves – to taste
  • 1 jar of Beba’s Pfresh Tomatillo Salsa
  • 6 X 12″ pan

Optional toppings

  • avocado
  • cheese
  • crema / sour cream
  • cilantro

Directions

  1. Heat oven to 350 degrees.
  2. Clean and cube your sweet potatoes. Saute them with some oil and water until they are soft. Add your preferred spices. Chop onion and add to your sweet potatoes. Lastly, throw in the black beans.
  3. One at a time, heat both sides of your tortillas in a little oil. It’s easiest to flip using tongs (not a spatula).
  4. Put your sweet potato filling in the tortilla and fold it closed. Then pack it into your ungreased pan. Repeat until the pan is full. You may have a little filling left over or a tortilla or two left over depending on how thick or thin you made your enchiladas.
  5. Pour the jar of salsa over your enchiladas. Make sure everything is covered. Top with cheese if you want.
  6. Bake for 20 minutes or until bubbly. Broil for 1-2 minutes for a crispy top.
  7. Serve! Add avocados, crema, sour cream, extra cheese, a side of rice, whatever you are feeling.

Notes

  • I like to layer spices. So, I slowly add them in. Remember that you can always add more, but it is really hard (an not possible) to un-mix a tablespoon of cumin.
  • You know your tortillas are ready to flip when they start to puff up.