Diaphoretic Enchiladas

Prep Time: 30 minutes

Cook Time: 50 minutes

Makes about 20 Enchiladas: 

2lbs. Ground Beef

1 large sweet Onions

2 8 ounce cans Green Chiles

2 Jalapeno Peppers, chopped fine

1 tablespoons plus 1 teaspoons Chili Powder

1 teaspoon crushed Red Pepper Flakes

1 teaspoon Cayenne

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 16 ounce container Sour Cream

1 can Cream of Chicken Soup

1/4 cup Scallions, chopped

20 Corn Tortillas (can use flour, if preferred. Or use a combination of both!)

16 ounce Block Cheddar, grated

16 ounce Mexican Blend shredded Cheese

20 Toothpicks

For the Beef: In a large skillet, brown beef, onions, and jalapenos. Drain, then add 1 can chiles, red pepper flakes, cayenne, chili powder, salt and pepper. Mix thoroughly and set aside. 

For the Filling: In a large bowl, mix sour cream, soup, 1 can chiles, scallions, and chili powder. 

Preheat oven to 350 degrees fahrenheit. 

In a large skillet over medium-low heat brush tortilla with olive oil and heat both sides in pan, approx 2-3 minutes per side. This step is especially crucial with corn tortillas to prevent splitting when trying to wrap enchiladas. 

Holding tortilla in the palm of your hand spoon meat, then sour cream filling, then top with lots of cheese. Fold sides toward the middle, and secure with toothpick. Line ‘em up in 13x9 inch pan and bake in oven for 40-50 minutes, or until the overlapped edges are crispy. If using flour tortillas they tend to burn easily so watch carefully. 

Submitted By: John Harrell, EMT-Paramedic


Massachusetts, USA

Rochelle’s Chocolate Mint Brownies

Prep Time: 15 minutes

Cook Time: 35-45 minutes

1 package Brownie Mix (check box for additional ingredients)

1 stick plus 4 tablespoons Butter

3 cups confectioner’s sugar

3-4 drops Green Food Coloring

1/2 teaspoon Peppermint Extract, or to taste

3 teaspoons Milk

1 cup Chocolate Chips

In a 13x9 inch pan, bake brownies as directed. Remove from oven and let cool. 

Mint Layer: In a medium size mixing bowl, combine 1 stick of butter, confectioner’s sugar, green food coloring, milk, and peppermint extract and mix until fully incorporated. This layer will be a lovely minty green color. Add more peppermint extract for a stronger mint flavor. 

Spread mint layer on top of cooled brownies and place in refrigerator to set.

Chocolate Glaze Layer: In a double boiler or in the microwave, melt together remaining 4 tablespoons of butter and chocolate chips. Spread glaze over mint layer in brownie pan. Let glaze cool, then cut brownies into 1 inch squares, then Enjoy!!!

Submitted By: Rochelle Viera, RN


Massachusetts, USA

Key Lime Herb Swordfish

Prep Time: 10 minutes

Cook Time: 25 minutes

1-4 Swordfish Steaks

2 ounces Floribbean Key Lime Savory Oil,

2 Key Limes

Minced Garlic

Minced onions

Whole Fennel Seeds 

Bay Leaves

Wild Rice, cook according to package directions

A sprinkle of each of the following:

"The Spice Hunter" Key Lime Pepper Blend

Salt

Sweet Basil

Oregano Leaves

Poppy Seeds

1. Pour the key lime savory oil into a frying pan at medium heat.  Add the minced onions, minced garlic, bay leaves & fennel seeds.  Cook until onion & garlic start to caramelize.

2. Add the fish.  Sprinkle the key lime pepper blend, salt, basil (ground), oregano leaves (ground) & poppy seeds over the fish.

3. When fish is done on the first side, turn over and repeat step number 2. Extra oil may be added if needed.

4. Slice the key limes and lay the slices on top of the fish about 5 minuets prior to finishing cooking the second side.

5. Fish should be tender, but not dried out. Serve over wild rice.

Submitted By: Rodney Neil Yawn, EMT


Alabama, USA