Here’s some of our team’s favorite holiday recipes they wanted to share with you!

CHRISTMAS STYLE STACKED ENCHILADAS

from Veterinary Receptionist Lissa

FOR THE GREEN SAUCE:

2 Tbsp. extra virgin olive oil

8oz. pork steak, diced

Garlic powder

Salt

Freshly ground pepper

2 cloves garlic, minced

3- 4oz cans green chile, drained and diced

1 cup canned diced tomatoes

1 ½ tsp. red pepper flakes

¼ cup all purpose flour

FOR THE RED SAUCE:

1 cup New Mexico red chili powder

2 cloves garlic

½ cup all purpose flour

Garlic powder

Salt

Freshly ground pepper

2 Tbsp extra virgin olive oil

8oz. top sirloin, diced

FOR THE ENCHILADAS:

12- 6 inch corn tortillas, toasted or lightly fried

1 cup shredded cheddar

Cooking spray

4 large eggs

Salt

Freshly ground pepper

Shredded lettuce and diced tomatoes for garnish

Make the green sauce. Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic, salt and pepper, add to the pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer until the pork is tender, about 1 hour. Combine the flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens about 5more minutes.

Meanwhile, make the red sauce. Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic powder, salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium high heat. Toss the beef in the flour, the add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until tender about 15 minutes.
Make the enchiladas. Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top 2 with green sauce on and red on the other2. Repeat to make 2 more layers. Top the stacks with more cheese and broil until melted, 3-5 minutes. Meanwhile, coat a non stick pan with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with lettuce, tomatoes and a fried egg.
ENJOY!

VEGAN GREEN BEAN CASSEROLE

from Veterinary Assistant Chantal

10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Serves: 4

Here is the link to the recipe! https://minimalistbaker.com/vegan-green-bean-casserole/

Ingredients:

1 pound green beans, rinsed, trimmed and cut in half

Sea salt and black pepper

2 Tbsp vegan butter or olive oil

1 shallot, minced

2 cloves garlic, minced

1 cup finely chopped mushrooms (button, baby bella, or cremini)

2 Tbsp all-purpose flour

3/4 cup vegetable broth

1 cup unsweetened plain almond milk

1-1/2 cups crispy fried onions (I love Trader’s Brand – check ingredients to ensure vegan friendly), divided

I love this recipe because it is a healthy take on a classic! Plus you can feel good about being animal/environmentally friendly 🙂

BUTTERMILK PECAN PIE

from Dr. Anderson

INGREDIENTS

o 1/2 cup softened butter or 1/2 cup margarine

o 3/4 cup sugar

o 3/4 cup light brown sugar

o 3 eggs

o 3 tablespoons flour

o 1/4 teaspoon salt

o 1 cup buttermilk

o 1 cup chopped pecans

o 1 teaspoon vanilla

o 1 9″ unbaked pie shell

DIRECTIONS

Pre-heat oven to 400 degrees.
In mixing bowl, cream butter and sugars.
Add eggs one at a time, mixing well after each.
Combine flour and salt together and add to mixture.
Blend in buttermilk and vanilla.
Add pecans last.
Mixture will be thin.
Pour into unbaked pie shell.
Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes.
You may need to protect edge of piecrust with foil if it begins to get really brown.
When done, pie will be a dark golden brown.
Cool completely before slicing.

BAKED ZITI WITH SAUSAGE

from Dr. Tracy Thompson

½ package ziti pasta

2 tbsp salad oil

½ lb. Italian sausage

Sauce:

¼ c. butter

¼ c. flour

1 tsp salt & pepper

2 c. milk

¼ c. Parmesan cheese

Cheese layer:

1 lb. cream cottage cheese

¼ c. Parmesan cheese

1 egg

½ tsp salt & pepper

¼ lb. mozzarella, grated

Paprika to taste

Cook ziti per directions on package. Cook sausage 10 mins in oil.

Sauce: Melt butter, add flour, salt, pepper and stir until smooth. Gradually add milk & bring to a boil stirring frequently. Remove from heat, stir in parmesan. Mix sauce with ziti.

Cheese layers: Mix all ingredients well. Pour ½ ziti-sauce mixture into casserole dish. Spread cheese layer on top. Add remaining ziti. Arrange sausage slices, sprinkle with paprika.

Bake 30-35 mins at 350 degrees.

EASY CHEESECAKE

*Make sure all ingredients are at room temperature

2 8-ounce packages of cream cheese (do not use low-fat)

1 c. sugar

1 tsp vanilla

1 pint sour cream

3 eggs

Soften cream cheese with mixer until fluffy. Add eggs one at a time with a little sugar, blending between each addition. Add vanilla and sour cream and blend gently by hand.

Pour into a spring-form pan (apprx 13”) that has a graham cracker crust molded into bottom and both sides. Bake at 350 degrees for 30 minutes. Turn oven off and leave cake in oven for 1 hour.

Top with blueberry or cherry pie filling. Keep in fridge in spring-form pan until ready to serve.