Balsamic Glazed Fig & Pork Kabobs

Thirty or more years ago, balsamic vinegar was relatively unknown outside of Italy. Due to our exposure to gourmet food magazines, television cooking shows and celebrity chefs, there is hardly a household without a bottle in its pantry these days.

Balsamic vinegar actually derives its name from the word ‘balm’, which refers to an aromatic resin or odor, as well as a substance that soothes, relieves and heals.

For hundreds of years, wealthy Italian families have made balsamic vinegar for their own consumption, nurturing their supplies over the years. Passed on from generation to generation, gifting small amounts to treasured friends and honored guests and perhaps even bequeathing some to a daughter as part of her ‘dowry’. Balsamic vinegar came to be considered a symbol of peace.

In about 1980, the popularity of balsamic vinegar soared due to Italian chefs discovering how intense flavors complemented modern Mediterranean cuisine. Local families couldn’t gear up production to meet the new demand. New producers developed imitation versions, consequently many of us have yet to taste truly authentic balsamic vinegar or ‘Aceto Balsamico Tradizionale’, as its known in Italian.

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Balsamic Glazed Fig & Pork Kabobs
Instructions
  1. Cut pork into 1-inch cubes. Combine next seven ingredients; place pork cubes in a plastic bag. Toss to coat well; refrigerate until ready to grill. In a small dish, make a glaze by whisking together vinegar, honey, mustard & oil. Set aside.
  2. On water-soaked wooden skewers, thread pork cubes & figs. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, about 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
  3. Let skewers stand 5 minutes; add a tomato to each. Transfer to serving platter & sprinkle lightly with Gorgonzola & basil. Serve some of your Blueberry & Blackberry Rustic Tart for dessert.

Couscous Shrimp Paella

When it comes to the traditional flavor of paella, it all comes down to location. If you live by the sea, its common to use shellfish. For people living inland, other proteins are used that are readily available.

Confirmed as Spain’s best loved contribution to world cuisine, paella is typically prepared with rice, saffron, seafood, chicken and Spanish chorizo sausage.

In regards to the rice used, bomba rice absorbs the flavors of the oil, stock and other ingredients. Arborio will get a bit creamy, whereas jasmine and basmati add flavor instead of soaking others up. Long grain just doesn’t have the right texture for paella.

To put a little different spin on my paella today, I’m preparing it with Israeli couscous. Israeli or pearl couscous is a small, round pasta-like granule made from semolina and wheat flour. It should not be confused with the tiny, yellow North African couscous. Israeli couscous is twice as large and is toasted rather than dried, which gives it a nutty flavor and a hearty texture.It easily absorbs flavors, making it very versatile as a base for chicken and fish or in soups, salads, pilafs, etc.

I’ve made couscous with rice as well as the short vermicelli noodles. Today is the first time with couscous and we really enjoyed it.

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Couscous Shrimp Paella
Instructions
  1. In a large heavy saucepan, heat oil. Add onion, garlic & sweet peppers; cook until tender-crisp, about 8 minutes. Add all of the spices; cook 1 minute more, remove to a dish & set aside.
  2. In the saucepan, scramble-fry sausage meat. Add broth, water & couscous; simmer, covered 10 minutes. Stir in peas & shrimp; simmer another 5 minutes or only until shrimp is cooked. Add seasoned vegetables, gently stir to combine. Serve, garnished with olives.

Seafood Stuffed Pork Medallions with Peppercorn Sauce

CELEBRATING FATHER’S DAY!

Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important, is just the act of doing it. I am very grateful to have had a father who was such a strong role model in my life. Everything he did was driven by his commitment to provide and care for the family he loved.

My father passed away in 2005 and Brion’s in 2011. Both our Dad’s loved to talk and tell stories from their lives. We often wish we could retrace that time and hear their voices again. It seems you never fully appreciate your parents until they are no longer on this earth. It is so important to appreciate every hour they are in your life.

My special meal to honor them on this Father’s Day, is a nice medley of pork, shrimp and mushrooms.

Print Recipe
Seafood Stuffed Pork Medallions with Peppercorn Sauce
Instructions
Stuffed Mushrooms
  1. Shred zucchini, sprinkle with a little salt & set aside. In a bowl, combine the cheeses, crumbled bacon, egg & seasonings. Squeeze as much liquid from zucchini as possible. Add it to the filling & mix well. Divide the filling between mushrooms. Place a small amount of Zesty Italian dressing in a cup. Dip bottom of each mushroom in dressing & allow to dip off for a few seconds. Place stuffed mushroom caps on a small baking dish making sure they will stay upright. Place in fridge until ready to bake.
Parmesan Shrimp
  1. In a bowl, combine oil, garlic, oregano, basil, Parmesan, salt & pepper. Add shrimp & toss gently; thread onto skewers. Place on a plate & refrigerate until ready to cook.
Stuffing / Tenderloin
  1. In a saucepan, saute garlic & shallots in 1 Tbsp olive oil for a few minutes. Add a few pinches of salt & pepper; stir in breadcrumbs. Add water; stir till all is combined & transfer to a bowl.
  2. In a bowl, cream together butter & cream cheese. Add 1/2 of the capers, the parsley & stir thoroughly. Add the Gruyere & scallops, stirring gently. Set aside.
  3. 'Butterfly' tenderloin & pound making it all the same thickness. Spread stuffing evenly on flattened cut side. Starting with the long side, carefully ROLL the tenderloin as opposed to just FOLDING it over. On work surface, lay out bacon strips side by side. Lay stuffed tenderloin at one end & roll up in bacon strips, placing a toothpick at end of each strip.
  4. Preheat the oven to 400 F. In a skillet, heat remaining 2 Tbsp olive oil, add the roast carefully & saute for about 3-4 minutes on each side to cook the bacon a bit. Place a rack in a shallow roasting pan & lay stuffed tenderloin on it; bake at 400 F. for 10 minutes, then reduce heat to 350 F. & bake for another 20 minutes. Remove from oven, set the roast on a cutting board, cover loosely with foil, & let rest while the shrimp & stuffed mushrooms are cooking. When ready to serve, slice into 1 - 1 1/2" thick 'medallions'.
  5. Increase oven temperature to 400 F. Remove stuffed mushrooms from refrigerator, bake for 20-30 minutes or until filling is golden & mushrooms have softened. Meanwhile, line a baking sheet with foil, place skewered shrimp in oven for the last 6-8 minutes of cooking the mushrooms.
Peppercorn Sauce
  1. This can be made earlier or while the last items are cooking in the oven. In a hot skillet, add butter, shallots & peppercorns; stir until shallots are golden, about 1 minute. Add broth & thyme sprigs; reduce heat & allow sauce to simmer for a few minutes. Remove thyme sprigs. Add cream & salt & pepper to taste. If you wish to thicken sauce, combine cornstarch & water in a small dish, stirring until smooth. Add a bit at a time to your hot mixture, stirring until desired thickness is achieved.

Stuffed Cod Rolls with Fresh Zucchini Sauce

Even if we are not quite at the peak of zucchini season, is no reason to forget about it. I love zucchini and because its such a mild flavored vegetable, you can find it in recipes from appetizers to dessert. Its versatility lets you steam, poach, saute and fry it but it also makes great cakes, bread, relish and sauce. In Canada, we use it extensively for just about anything you can imagine.

In Mexico, they prefer the flower to the zucchini bulb in soups and quesadillas.

In Italy, it is served in many ways, especially breaded and fried.

In France, it is the key ingredient in ratatouille or stuffed with meat, tomatoes and bell peppers.

In Turkey, zucchini is the main ingredient in pancakes or stuffed with ground meat, rice and herbs.

In Greece, there are numerous uses for zucchini such as fried, boiled, stuffed, hors d’oeuvers and main dishes. Sometimes the flowers are stuffed with white cheese or a mixture of rice, herbs and occasionally ground meat.

In Egypt, zucchini are cooked with tomato sauce, garlic and onions and the list goes on and on—

Today’s blog recipe uses a fresh zucchini sauce to compliment the cod fillets which have an herb and sunflower seed stuffing.

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Stuffed Cod Rolls with Fresh Zucchini Sauce
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Saute the garlic & onion in olive oil until softened but not browned. Remove from heat & toss together with the remaining stuffing ingredients. Prepare 6 fish portions in roughly 5 X 7-inch size rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
  2. Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
  3. Preheat oven to 400 F. Lay out bacon slices in 6 portions; place the prepared cod & stuffing at one end. Roll bacon tightly around the cod & place in a lightly oiled shallow baking dish. Do not crowd the portions; allow at least an inch or two between the portions for good air circulation in the oven.
  4. Bake stuffed cod for about 25 minutes. Remove from oven & serve with warm fresh zucchini sauce.
Fresh Zucchini Sauce
  1. In a skillet, saute zucchini, onion & mushrooms until tender crisp. Remove from heat; add flour & spices mixing well. Return to heat & slowly add milk & chicken broth. Cook until thickened & bubbly, stirring constantly. Remove from heat & serve over stuffed cod rolls.

Coconut Rice Crepes with Seafood Filling

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our Mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

It is also with love, Brion and I celebrate his mother Dolores, for all of her kind and loving ways.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking crepes.

The crepe has its roots in Malaysia and is called ‘Roti Jala’ which literally translates to ‘Net Bread or Crepe’. The intricate lacy pattern is created with a special mold or ladle that has five nozzles.

Roti Jala is eaten with a chicken curry, generally a spicy one, which is the perfect accompaniment to these coconuty pancakes. Usually homemade, this crepe is served at events such as weddings or festivals in Malaysia, Sinapore and Indonesia. It has also become a popular tea time snack and street food.

There are a few methods for preparing the batter, some use coconut milk, others with regular milk. The use of rice flour in the batter produces a very light and tender crepe.

Since neither Brion or I enjoy the taste of curry, I gave these crepes a seafood/veggie filling and served them over a Gouda sauce. I think they make such a special, lacy little crepe for brunch.

Print Recipe
Coconut Rice Crepes with Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Instructions
Coconut-Rice Crepes
  1. In a bowl, whisk together flour, cornstarch & salt. In another bowl or pitcher, lightly beat eggs, add coconut milk & oil; stir to combine. Pour this over flour mixture & stir until a smooth batter is achieved. Allow to stand for at least 20 minutes or as long as two hours. ( If leaving more than 30 minutes, cover & refrigerate until 10 before using.)
  2. Place an 8-inch non-stick skillet over high heat. When it is hot, lower heat to medium & rub a paper towel oiled with coconut oil over the cooking surface. Transfer the batter to a large squeeze bottle or a traditional Roti Jala maker. Squeeze the batter onto the hot pan, starting from the side of the pan, in sort of an up & down motion, then move to the top of the pan making a left to right motion to create that net look.
  3. Cook for about 45 seconds or until lightly browned on the first side, then turn the crepe over & cook for another 30 seconds. Turn out onto a rack & repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one.
Gouda Sauce
  1. In a small dish, combine spices. Grate cheese & set aside. In a skillet, melt butter, stir in flour & cook until bubbly but not browned. Whisk in milk, chicken broth & spices, stirring until smooth & bubbly. Stir in grated Gouda. Cover with a piece of plastic wrap & set aside.
Seafood Filling
  1. In a skillet, heat oil & saute shrimp & scallops for a few minutes. Add zucchini, green onions, garlic, mushrooms & peppers & saute for another minute or two. Add ginger, soy sauce & water; cover & cook over low heat for several minutes until cooked. Do not overcook. Divide mixture between warm crepes, carefully roll. Ladle some Gouda sauce onto each serving plate & top with filled, rolled crepes.

Barley & Apricot Stuffed Pork Tenderloin

Grains and seeds have always been high on my priority list to cook and bake with. Now, you take barley, a humble grain with good nutrition even though it doesn’t get much credit for it. The first barley grown in North America was in Newfoundland, Canada in 1578. Production moved westward from there to the prairie provinces.

Barley has a chewy texture with a slightly nutty flavor. It absorbs liquids in soups, stews and salad dressings, capturing their flavors. Barley flour gives baked goods a lovely rustic taste and look.

The difference between pot & pearl barley has to do with the milling process. Pot barley has most of the barley bran still intact whereas with the pearl barley, most of the bran is removed. Barley bran is found throughout the kernels so both are still healthy options.

There is absolutely nothing fancy about mushrooms and barley except for its flavor. This recipe combines the duo with dried apricots and almonds to make one amazing stuffing for the pork tenderloin. Yum!

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Barley & Apricot Stuffed Pork Tenderloin
Instructions
  1. In a saucepan, heat oil, add onion & mushrooms; saute until softened, about 2 minutes. Stir in barley & chicken broth. Bring to a boil; cover pan & simmer about 15 minutes. Allow cooked barley mixture to cool, then stir in almonds, apricots, parsley, sage & thyme.
  2. Preheat oven to 350 F. Slice tenderloin down the center, cutting just slightly more than half way through. Sprinkle with salt & pepper. Spoon barley stuffing on one side of the tenderloin then cover with the opposite side. If necessary, tie or skewer tenderloin to keep filling in during baking.
  3. Place tenderloin on a rack in a roasting pan and roast in the oven until inserted meat thermometer registers 160 F. Any excess stuffing can be spooned into a small buttered baking dish & baked for the last 20 minutes to serve as a side.

Roasted Root Vegetable Stuffed Tenderloin

Today, March 21st, our family is honoring the memory of our wonderful father’s birth date. Although it has been 14 years since his passing, he lives on in our hearts. It never ceases to amaze me how many things your parents do that are imprinted on you at childhood. As I grow older, I see and hear my Dad living on through me.

It seems, we never fully appreciate our parents until they are gone. I’m told, ‘its a kid thing’, which doesn’t really seem to make it any better. I think my Dad would have enjoyed this meal I’m preparing today. It has an earthiness about it.

 Root Vegetables, the unsung heroes of winter, sometimes have a reputation for being boring but they are anything but that. The perfect combination of hearty, satisfying and comforting, when roasted, the flavors become more complex.

Stuffing for some of us is the main event. I love to stuff anything –meat, vegetables, desserts, breads etc., etc. My goal is to push the boundaries on what filling consists of, so it changes it enough to be unique, but still reminds you of the original.

This roasted root vegetable stuffing is everything you love about stuffing with the added bonus of sweet roasted vegetables. The cracked mustard sauce drizzled over the stuffed pork tenderloin brings it all together.


Print Recipe


Roasted Root Vegetable Stuffed Tenderloin

Course Main Dish
Cuisine American, German

Servings

Course Main Dish
Cuisine American, German

Servings


Instructions
Stuffed Tenderloin
  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil. In a bowl combine onion, potato & carrots with 1 Tbsp olive oil, 1/4 tsp salt & a dash of pepper. Toss to coat well & place on baking pan. Roast for about 35 minutes or until tender & golden. Remove from oven; set aside.

  2. In a medium bowl, beat eggs. Stir in the parsley, onion powder, garlic powder & 1/4 tsp pepper. Add bread crumbs, Romano cheese & chicken broth. Gently stir in roasted vegetables.

  3. To butterfly pork tenderloin, trim any fat & the 'silverskin' from meat. Using a sharp knife, make a lengthwise cut down the center of the pork roast, cutting almost to, but not through, the other side of the meat. Spread the tenderloin flat between 2 sheets of plastic wrap. Pound meat lightly with the flat side of meat mallet to make a rectangle. Remove plastic wrap.

  4. Spoon the stuffing over the tenderloin to within 1-inch of the sides. Roll up in a spiral, beginning with the short side. If necessary, tie meat with string ; place seam side down on a rack in a shallow roasting pan. Brush with 2 Tbsp olive oil or melted butter.

  5. Adjust oven heat to 375 F. Roast, uncovered for 45 minutes or until meat thermometer registers 160 F. Prepare Cracked Mustard Sauce; slice tenderloin & spoon sauce over meat. Serve.

Cracked Mustard Sauce
  1. In a small saucepan, cook garlic in butter until tender, but not brown. Stir in flour, mustard & dried thyme. Season with salt & pepper; add vegetable broth & light cream. Cook & stir until thickened & bubbly. Cook & stir for 1 minute more.

Sausage, Pepper & Perogy Casserole

Perogy, pierogi, piroshky, pelmeni, paczki or whatever you choose to call them, they are basically all the same concept. Wrapping a filling with some kind of dough exists all around the world. Between these variations, however, are distinct foods from different countries making it nearly impossible to trace the base origin.

The one I remember from childhood, being of German heritage, was a dumpling filled with a slightly sweetened, dry cottage cheese. I think the dough might have been made from potatoes and flour. We just loved them, of course.

When it comes to Brion and I, we always favor the very basic potato and cheddar cheese filling.  This recipe is pure, unadulterated comfort food! As plain as it seems, the flavor is amazing. The contrast of the lightly browned perogies against the creamy sauce and spicy, Asiago/red pepper sausage is exceptional. I find there is no need to add any cream to the sauce when you use 100% pure mozzarella cheese. It gives the casserole exactly what it needs.

Print Recipe
Sausage, Pepper & Perogy Casserole
Instructions
  1. Boil perogies in a pot of boiling, salted water until they float to the top & are cooked. In a saucepan, heat 2 Tbsp of butter with 2 Tbsp olive oil. When perogies are cooked, lift out of water with a slotted ladle & place them in a single layer in the saucepan. Fry until lightly browned on both sides; remove from pan & set aside.
  2. To the same skillet, add sliced raw sausage, stirring constantly until cooked through. Add green peppers, cooking until tender crisp. Remove sausage & peppers from skillet; set aside.
  3. In same skillet, melt 3 Tbsp butter. Whisk in flour & continue to cook, whisking constantly, for 2 minutes until golden brown. Whisk in chicken stock & whole grain mustard. Continue to simmer mixture, whisking constantly, until sauce is thickened & bubbly. Return perogies, sausage & peppers to skillet; carefully combine to coat everything well in the mustard sauce.
  4. Preheat oven to 350 F. Place mixture in a 13 X 9-inch casserole dish; sprinkle with grated mozzarella cheese & bake 10-15 minutes. When everything is heated through & cheese is melted remove from oven & serve.

Roasted Veggie Bread Bowls with Smoked Oyster Stew

Edible bread bowls were a huge hit in the 80’s and 90’s, but the idea fizzled at the start of the 21st century. Bread has always been a main stay of any meal, from toast at breakfast to sandwiches at lunch and rolls for supper. Many restaurants used the bread bowl idea as a way to justify charging more for soup. They are an extremely versatile way to hold thick, creamy soups, spicy chili or stews as well as dips and warm melted cheese.

While its not that difficult to make a bread bowl, the kind of bread you make determines your success. Some examples would be a hearty bread like pumpernickel or a chewy, crusty sourdough. Rye, crusty white or wholewheat will work fine as well.

It’s always a good idea to match the flavor of your bread bowl to the filling used if possible. These roasted vegetable bread bowls were just perfect with the oyster stew.

Bread bowls will always hold a special memory for Brion and I. Over the course of probably the last sixteen years we have made many trips to the California coast. We always stayed in the Carmel/Monterey area and walked the coastline with our destination being Fisherman’s Wharf. It was a special treat having clam chowder in a sourdough bowl at a wharf restaurant.

I used roasted potatoes and parsnips in my dough today, which added an amazing flavor to these bread bowls. The stew is made with smoked oysters which adds a unique smoky flavor. The whole meal came together beautifully and was super good!

Print Recipe
Roasted Veggie Bread Bowls with Oyster Stew
Instructions
Roasted Veggies
  1. Preheat oven to 400 F. Line a small baking sheet with foil or parchment paper. Peel potato & parsnip & cut in uniform pieces. Place veggies in a bowl; add olive oil, garlic powder, salt, pepper & toss to combine. Spread veggies evenly on baking sheet; bake for 45 minutes, until roasted & soft enough to mash. Remove from oven, mash & cool.
Bread Bowl Dough
  1. In a small bowl, combine yeast with warm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & cooled, mashed veggies; mix well. Add bacon & chives; mix until just combined.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise in a warm place until doubled in size, about 1 hour.
  3. Line a baking sheet with parchment paper. Punch down dough & divide into 2-3 pieces. Form each piece into a ball as if you were making a large bun. Place 'buns' on baking sheet allowing enough space in between each for rising. Cover with plastic; allow to rise for about 15 minutes while preheating oven to 350 F. Brush bread bowls with egg wash; bake 25-30 minutes until golden. Remove from oven to a wire rack.
Smoked Oyster Stew
  1. In a saucepan, fry bacon until crisp; remove to paper towel, blot off grease & crumble. Set aside. To bacon drippings, add carrot, onion, celery & potatoes. Saute, seasoning lightly with salt & pepper; add garlic, seafood seasoning & flour. Saute 1 minute more, making sure to coat everything with flour.
  2. Add clam nectar & chicken stock, stir well to dissolve the flour & bring to a boil. Cook until veggies are cooked through. Turn heat to low & add the chopped smoked oysters, bacon & 1/2 & 1/2 cream. Stir until heated through; remove from heat.
Assembly
  1. Using a serrated knife, carve a deep wedge out of the top of bread bowls. After the initial cut, use your fingers to pull the soft bread out to make a big enough soup bowl. Fill with oyster stew, serving the top piece on the side.

Overnight Breakfast Enchiladas

As I mentioned in my previous blog, Brion and I would like to share some more January holiday adventures while they are still fresh in our minds.

Merida, Mexico made a perfect home base for us to enjoy many interesting things. The cultural capital of the Yucatan peninsula, Merida is a city steeped in Colonial history. It has some of the region’s best museums, beautiful historic mansions and architecture as well as many Mayan ruins to make for some amazing day trips.

One tour we took was to the archaeological sites of Uxmal and Kabah.              Uxmal (pronounced Ush-mal) covers around 150 acres. The central area is reasonably well preserved due to the high quality of the buildings which are constructed of well-cut stones set in concete. The most famous structure at Uxmal is the Temple of the Magician. This temple was rebuilt three times; this is where Uxmal got its name, which means ‘thrice built’. The structure towers above the surrounding jungle, crowned with intricately carved stonework.

The city of Uxmal was erected with its buildings at precise angles from and in relation to each other. Astronomical, geometrical and metaphysical calculations were carefully considered when the layout of the site was designed.

Unlike many other Mayan sites, no stone quarry has been found at Uxmal. Where the Maya quarried the stone and how it was moved to this site without the help of the wheel or animal strength is unknown. How such a large city could grow up in an area without springs, rivers or cenotes (sinkholes) to provide water is totally amazing. Uxmal residents were completely dependent upon cistern rain water collection systems. This explains their reverence to the Mayan rain god Chac.

The Kabah ruins are also very interesting in their own right. This city is connected to Uxmal by a Mayan ceremonial causeway called a ‘sacbe’. It’s most famous structure is the ‘Palace of the Masks’. The facade is decorated with hundreds of stone masks of the long-nosed rain god.

My recipe for today is originally meant for breakfast but Brion and I enjoyed it just as much for our evening meal. 

Hope you enjoy my briefed info as well as some more of Brion’s great pictures.

Print Recipe
Overnight Breakfast Enchiladas
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add green pepper, onion, garlic & all spices; cook 3-4 minutes or until softened.
  2. Add chicken sausage & cook, stirring frequently, for another 5-6 minutes or until cooked through, breaking up the sausage into small pieces. Once fully cooked, stir in 3/4 cup of cheese.
  3. Spray a 13 X 9-inch baking dish with cooking spray. On a work surface, lay out tortillas. Spoon about 1/4 cup of the sausage filling onto one side of the tortillas; roll each tightly. Place seam side down in the baking pan; sprinkle any extra sausage mixture on top.
  4. In a bowl, whisk together eggs & half & half until completely combined. Pour over enchiladas & sprinkle with remaining 1 1/4 cups shredded cheese. Cover with foil & refrigerate overnight or at least 8 hours.
  5. Preheat oven to 350 F. Remove chilled enchiladas from fridge, bake for 20 minutes covered, then remove foil & bake for an additional 15 minutes OR until center is set (eggs should no longer be jiggly) & cheese is lightly browned. If you prefer, leave the casserole covered & bake longer, before removing foil. Serve with your choice of toppings.