I am on a quest to find an enchilada recipe that the rest of my family loves just as much as I do. Insane? Possibly. But that's okay, I'm finding lots of recipes!
Last night I made these Black Bean Enchiladas. They look exactly like the ones I usually make and love, so my kids were hesitant to try this "new recipe", but they are meatless (and a can of beans is a lot cheaper than ground beef) and have a few more ingredients.
My whole family ate them happily and there were no complaints. That's a great sign!! However, I love left over enchiladas for lunch the next day, and these weren't very good. I'm not sure why but the re-heated ones were drier and had a weird and not-so-yummy flavor. So if you can eat all 8 in one sitting, great! Make it and enjoy! Hee hee!
Friday, May 13, 2011
Tuesday, May 10, 2011
how to eat eggs:
Either baked into yummy treats like cookies, cake, cheesecake...
or chopped up and hidden in Mom's Potato Salad!
*sorry if you thought this was actually eggs, I really don't like them...
So this is really the only potato salad I actually love. I will eat others, but I don't have to pick anything out of this one, hee hee. I don't like to make it, but someone's gotta do it!
Here's the recipe my mom gave me a few years back:
10 boiled potatoes (or at least one per adult)
6 hard-boiled eggs (or at least one per 2 adults)
a lot of Miracle Whip
squirt of yellow Mustard
squirt of Ketchup
Salt
ground black Pepper
Paprika
Celery Seed
I cube the potatoes and use an egg slicer about three times on the eggs. I didn't have celery seed so I used just a smidge of crushed celery leaves. This time around I wanted to eat it well before the flavors had a chance to sit so I also added onion powder. It was tasty!!
or chopped up and hidden in Mom's Potato Salad!
*sorry if you thought this was actually eggs, I really don't like them...
So this is really the only potato salad I actually love. I will eat others, but I don't have to pick anything out of this one, hee hee. I don't like to make it, but someone's gotta do it!
Here's the recipe my mom gave me a few years back:
10 boiled potatoes (or at least one per adult)
6 hard-boiled eggs (or at least one per 2 adults)
a lot of Miracle Whip
squirt of yellow Mustard
squirt of Ketchup
Salt
ground black Pepper
Paprika
Celery Seed
Thursday, May 5, 2011
Cinco De Mayo!
Well, it IS May 5th and I have a long list of new Mexican recipes I am interested in trying out, so today its this one. From THIS POST on my freind's food blog, I used the Honey Lime Enchiladas.
I browned the chicken with freshly ground black pepper in the pan. I also used half-and-half instead of heavy cream. It doesn't specify so I used a 4 oz can of green chiles. This one in fact:
I got 10 enchiladas into my pan and still had enough filling for two more enchiladas. They were pretty good! And it was a good change from our typical Mexican fare.
I browned the chicken with freshly ground black pepper in the pan. I also used half-and-half instead of heavy cream. It doesn't specify so I used a 4 oz can of green chiles. This one in fact:
Friday, March 25, 2011
Sour Cream Enchiladas
Sorry its been a while, its been a crazy month!!!
Back to the food ---
When I was a kid this was one of my very favorite meals. Its not so much enchiladas as it is casserole, and its about the only casserole I like. I haven't made it in probably a few years becuase my husband really doesn't like it, but that's okay. *grin
Recipe:
In large mixing bowl, use a large spoon or scoopy type spatula to mix the following ingredients well:
1 pint sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp chopped dehydrated onion
1 12 oz can evaporated milk (or you can use whatever milk is in your fridge)
(the recipe calls for a can of chopped green chiles but I have never used them.
The recipe also calls for a can of chicken. I didn't grow up with chicken in this, but I have put it in from time to time.)
12 or so small corn tortillas
shredded cheddar cheese
Heat the oven to 350* and completely spray an 8x11 pan* with cooking spray. Cut tortillas into strips, and lay them across the whole bottom of the pan. Its like building a lasagna. Once you have your layer of tortillas, cover it will about 1/2 the creamy mixture. Sprinkle shredded cheese all over that. Another layer of tortilla strips, the rest of the mix, more cheese.
Cover your pan with foil and bake for 40 minutes. Remove the foil and bake for a final 10-15 minutes.
Here's what it looks like just out of the oven:
And this is how I serve it, sprinkled with salsa and used as much as a chip dip as eaten with a fork.
My mom topped it with shredded ice burg lettuce, but I can never keep lettuce in my house. I don't know if its the stores around here or what but it wilts and gets slimy almost overnight. So I don't bother...
My kids loved it and my much more picky child said it was his lucky day that he got to eat such yummy food. LOL! So ENJOY!
*If you're using a can of chicken in the mix, you definitely need a 9x13 baking dish, and I added 43 minutes to the covered cook time.
Back to the food ---
When I was a kid this was one of my very favorite meals. Its not so much enchiladas as it is casserole, and its about the only casserole I like. I haven't made it in probably a few years becuase my husband really doesn't like it, but that's okay. *grin
Recipe:
In large mixing bowl, use a large spoon or scoopy type spatula to mix the following ingredients well:
1 pint sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp chopped dehydrated onion
1 12 oz can evaporated milk (or you can use whatever milk is in your fridge)
(the recipe calls for a can of chopped green chiles but I have never used them.
The recipe also calls for a can of chicken. I didn't grow up with chicken in this, but I have put it in from time to time.)
12 or so small corn tortillas
shredded cheddar cheese
Heat the oven to 350* and completely spray an 8x11 pan* with cooking spray. Cut tortillas into strips, and lay them across the whole bottom of the pan. Its like building a lasagna. Once you have your layer of tortillas, cover it will about 1/2 the creamy mixture. Sprinkle shredded cheese all over that. Another layer of tortilla strips, the rest of the mix, more cheese.
Cover your pan with foil and bake for 40 minutes. Remove the foil and bake for a final 10-15 minutes.
Here's what it looks like just out of the oven:
My mom topped it with shredded ice burg lettuce, but I can never keep lettuce in my house. I don't know if its the stores around here or what but it wilts and gets slimy almost overnight. So I don't bother...
*If you're using a can of chicken in the mix, you definitely need a 9x13 baking dish, and I added 43 minutes to the covered cook time.
Sunday, March 6, 2011
No Bake Cookies
This is a great treat when you are impatient to eat it! Which I certainly was! haha!
You can also tell yourself its healthy because it has the oats for fiber and peanut butter for protein. *wink
Recipe:
In medium sauce pan combine:
1/2 cup margarine
1/2 cup milk
2 cups sugar
4 Tbsp cocoa powder
Boil and stir for 1.5 minutes. Remove from heat and add:
3 cups oats
1 tsp vanilla
1/2 cup peanut butter
Mix all ingredients quickly and drop onto wax paper. Let cool at least 20 minutes.
*Growing up we would put all of the ingredients into a larger pot, sticking to the cooking order. I have decided that it is easier for me to measure out the oats and peanut butter into a large bowl, then dump the hot chocolate-ness over it, and add the vanilla, then mix it up.
You can also tell yourself its healthy because it has the oats for fiber and peanut butter for protein. *wink
Recipe:
In medium sauce pan combine:
1/2 cup margarine
1/2 cup milk
2 cups sugar
4 Tbsp cocoa powder
Boil and stir for 1.5 minutes. Remove from heat and add:
3 cups oats
1 tsp vanilla
1/2 cup peanut butter
Mix all ingredients quickly and drop onto wax paper. Let cool at least 20 minutes.
*Growing up we would put all of the ingredients into a larger pot, sticking to the cooking order. I have decided that it is easier for me to measure out the oats and peanut butter into a large bowl, then dump the hot chocolate-ness over it, and add the vanilla, then mix it up.
Tuesday, March 1, 2011
Variation on Grilled Cheese
This was a good idea in my head and not so much in reality. It was one of those extra crazy nights when there was way too much going on and dinner was more like "in the way", lol.
I thought I would do grilled cheese but faster and we could all eat at once and be done with it. I like the toasty-buttery-ness of the sandwich, so I buttered the down-side and cheesed the top...stuck them on my much-loved Pampered Chef baking stone and set it to broil.
and ended up with toasty tops and butter sogged bottoms...
and ended up browning them in a pan on the stove top like normal.
Soooo my speedy dinner took twice as long as the usual method. sigh. LOL! But at least it was tasty! And perfect for dipping in the cozy tomato soup!
I thought I would do grilled cheese but faster and we could all eat at once and be done with it. I like the toasty-buttery-ness of the sandwich, so I buttered the down-side and cheesed the top...stuck them on my much-loved Pampered Chef baking stone and set it to broil.
and ended up with toasty tops and butter sogged bottoms...
and ended up browning them in a pan on the stove top like normal.
Soooo my speedy dinner took twice as long as the usual method. sigh. LOL! But at least it was tasty! And perfect for dipping in the cozy tomato soup!
Monday, February 28, 2011
Pepsi Chicken!
I made this the other day for the first time in years. Its easy and tasty and apparently there are other ways to make it but this is how my friend taught me!
Recipe courtesy Melissa Christensen:
1/2 cup bbq sauce
1 1/2 cans pepsi
1/2 cup ketchup
Put BBQ sauce, pepsi and ketchup in pan and boil. Add chicken and simmer for 45 minutes. Take lid off for additional 10 minutes. Serve over rice.
~~~~~
When I made it, I thawed three boneless/skinless chicken breasts and cut them into chunks. About the size that would take 3 bites to eat, if that makes sense. Also, we were surprisingly low on ketchup so there was actually more BBQ than ketchup.
I made brown rice again, and here's our dinner that night:
1/2 cup bbq sauce
1 1/2 cans pepsi
1/2 cup ketchup
Put BBQ sauce, pepsi and ketchup in pan and boil. Add chicken and simmer for 45 minutes. Take lid off for additional 10 minutes. Serve over rice.
~~~~~
When I made it, I thawed three boneless/skinless chicken breasts and cut them into chunks. About the size that would take 3 bites to eat, if that makes sense. Also, we were surprisingly low on ketchup so there was actually more BBQ than ketchup.
I made brown rice again, and here's our dinner that night:
* I have also used Dr Pepper, and root beer, depending on what's in the house.
Thursday, February 17, 2011
Cinnamon Rolls!
My husband makes these. And yes, oh yes, they are so good the former neighbor who got to enjoy such a wonderful treat about collapsed at the mere mention of such a goody.
Below I have the instructions he typed up for said neighbor. Here's the box he indicates for the mix. En. Joy!
"Good Eats" Cinnamon Rolls (Burt’s Version)
Dough:
4 tblsp of Malted Barley flour to the mix.
Filling:
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4‐ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Directions:
Mix out a double batch of the scone dough adding 4 tbsp of malted barley flour to the mix. Following the instructions, get the dough to the rising stage. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter, grease, or spray oil onto a 9 by 13 inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12 rectangle. Brush the dough with the 3/4 inch‐ounce of melted butter, leaving 1/2‐inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4 inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2 inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and let rise for at least another 45 minutes to 1 hour.
Preheat the oven to 350 degrees F.
When the oven and rolls are ready, pull off the plastic wrap, sprinkle cinnamon and sugar mixed together on the tops of the rolls if desired, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Friday, February 11, 2011
"Healthier" dinner
It was an afterthought to post this. But again, in the spirit of eating better, I opted for some healthier dinner ideas.
I thawed two large chicken breasts and cut them into strips. I find they cooker quicker in smaller pieces and then don't dry out as much. I ground black pepper into the pan and stuck the strips right in the pan. Then I sprinkled seasoning salt over the chicken but not much. Just turned them til they were done! They were tasty too, we all liked it.
We have a ton of white rice, but a- the boys in this house don't care for rice and b- white rice is not that healthy. So I bought a small bag of brown rice, intending to just mix it half and half. My friend told me you can't mix rice, they cook differently. Rats. She was right, of course. The packages said a significant time difference, and at my house, it took about 12 mins to cook the white rice and about 55 to cook the brown rice. WOW. Then I mixed them in a bowl with a smidge of black pepper so that everyone got a little brown rice on their plates.
*Brown rice is much more flavorful, and its better for you but it will go rancid if you keep it on a shelf too long.
Then I just heated some frozen mixed vegetables and there was dinner! The boys put butter on their rice but I thought it was tasty plain.
I thawed two large chicken breasts and cut them into strips. I find they cooker quicker in smaller pieces and then don't dry out as much. I ground black pepper into the pan and stuck the strips right in the pan. Then I sprinkled seasoning salt over the chicken but not much. Just turned them til they were done! They were tasty too, we all liked it.
We have a ton of white rice, but a- the boys in this house don't care for rice and b- white rice is not that healthy. So I bought a small bag of brown rice, intending to just mix it half and half. My friend told me you can't mix rice, they cook differently. Rats. She was right, of course. The packages said a significant time difference, and at my house, it took about 12 mins to cook the white rice and about 55 to cook the brown rice. WOW. Then I mixed them in a bowl with a smidge of black pepper so that everyone got a little brown rice on their plates.
*Brown rice is much more flavorful, and its better for you but it will go rancid if you keep it on a shelf too long.
Then I just heated some frozen mixed vegetables and there was dinner! The boys put butter on their rice but I thought it was tasty plain.
Sunday, February 6, 2011
Peanut Butter Cups!
These. are SO good.
I got this recipe from a friend around the time I got married and for a few years there I made them all the time. It has been years since I made them, until this week. They are sooo good! These are bite-size squares shared with friends and taken to an event. I made a double batch so my family could have some too. You want them too, don't you? Well okay... :)
Peanut Butter Cup Brownies:
1/2 package of graham crackers, smashed. (the little plastic wrapped package in the box, not half the box!)
1/2 cup (1 cube) butter, melted
1/2 cup peanut butter
2 cups powdered sugar
Mix these well, and press into 8x8 pan, or muffin cups.
Melt 1/2 tbsp shortening and 1/2 package of chocolate chips in small sauce pan, on low heat. Pour over peanut butter filling and spread evenly.
Refrigerate until firm and cut into bars. Note that these are rich so small bars, or squares, are a good idea.
~~~~~~~~~~
ETA: Today I was out of graham crackers and didn't want to take a sick kiddo to the store with me. After searching online and discussing with a friend, I chose to crush up pretzel sticks instead! Here's my adjusted recipe.
1 cup crushed pretzels
3/4 cup margarine
2 cups powdered sugar
1 cup pb (crunchy is what I had this time)
1 1/3 cup choc chips
2 light tbsp shortening
Peanut Butter Cup Brownies:
1/2 package of graham crackers, smashed. (the little plastic wrapped package in the box, not half the box!)
1/2 cup (1 cube) butter, melted
1/2 cup peanut butter
2 cups powdered sugar
Mix these well, and press into 8x8 pan, or muffin cups.
Melt 1/2 tbsp shortening and 1/2 package of chocolate chips in small sauce pan, on low heat. Pour over peanut butter filling and spread evenly.
Refrigerate until firm and cut into bars. Note that these are rich so small bars, or squares, are a good idea.
~~~~~~~~~~
ETA: Today I was out of graham crackers and didn't want to take a sick kiddo to the store with me. After searching online and discussing with a friend, I chose to crush up pretzel sticks instead! Here's my adjusted recipe.
1 cup crushed pretzels
3/4 cup margarine
2 cups powdered sugar
1 cup pb (crunchy is what I had this time)
1 1/3 cup choc chips
2 light tbsp shortening
Friday, February 4, 2011
Feeling Inept.
Two of my parents staple meals have outsmarted me in the same week.
The first was waffles. My dad makes waffles every Christmas, and for birthdays and oh, any time. But usually for dinner. On Wednesday I used the recipe from Alton Brown in his awesome Good Eats books. Okay, that flop wasn't my fault, it was that our waffle iron only worked on the bottom "plate". It took me two sets to realize that I had to flip the waffle to cook it. The bottoms were crispy and wonderful and the tops looked like soggy bread, even when I turned them. SAD! They tasted good, now we just need a new waffle iron.
Then tonight I made tacos. My mother loves Mexican food and we had it as often as she felt possible. Too frequent for my tastes then. Now, obviously, I love Mexican too and have to space it out for my picky child, lol! Anyway, my mom would brown ground beef with salt and pepper. Then she woudl fry corn tortillas, and most of them were soft tacos, lightly fried for just a couple minutes, I don't know, maybe even less. She would stack the soft taco shells on one side of the same pan holding the browned meat. And we always had shredded cheese, salsa, sour cream, lettuce, tomato and sometimes avacado to put on our own tacos.
I found out...I cannot fry soft tacos. I fry them shut, or they break or they are grossly greasy. I forgot lettuce until I was literally ready to serve. drat.
Next week we'll be back to my staple meals! I can cook those! :)
The first was waffles. My dad makes waffles every Christmas, and for birthdays and oh, any time. But usually for dinner. On Wednesday I used the recipe from Alton Brown in his awesome Good Eats books. Okay, that flop wasn't my fault, it was that our waffle iron only worked on the bottom "plate". It took me two sets to realize that I had to flip the waffle to cook it. The bottoms were crispy and wonderful and the tops looked like soggy bread, even when I turned them. SAD! They tasted good, now we just need a new waffle iron.
Then tonight I made tacos. My mother loves Mexican food and we had it as often as she felt possible. Too frequent for my tastes then. Now, obviously, I love Mexican too and have to space it out for my picky child, lol! Anyway, my mom would brown ground beef with salt and pepper. Then she woudl fry corn tortillas, and most of them were soft tacos, lightly fried for just a couple minutes, I don't know, maybe even less. She would stack the soft taco shells on one side of the same pan holding the browned meat. And we always had shredded cheese, salsa, sour cream, lettuce, tomato and sometimes avacado to put on our own tacos.
I found out...I cannot fry soft tacos. I fry them shut, or they break or they are grossly greasy. I forgot lettuce until I was literally ready to serve. drat.
Next week we'll be back to my staple meals! I can cook those! :)
Thursday, February 3, 2011
Networking
A friend of mine has been posting a week's worth of dinner recipes on facebook and just turned the page into a blog. She is a great cook so check it out HERE!
We have tried her Thai Peanut Chicken & Rice, and these, her Quick Apple Dumplings from week 1.
Liz's Quick Apple Dumplings
2 medium Granny Smith apples, peeled and quartered
1 8 count pack crescent rolls
1/8 tsp cinnamon
1/2 cup butter
1 cup sugar
1 cup orange juice
1 tsp vanilla
1/2 cup very finely chopped pecans
Grease 8 inch pan. Wrap each apple quarter in crescent roll. Combine remaining ingredients in small pan (except pecans and vanilla) and bring to a boil. Remove from heat and stir in vanilla. Pour over dumplings. Sprinkle pecans and bake at 350* for 30 mins until apples are tender when poked.
~~~
I highly recommend her food!
We have tried her Thai Peanut Chicken & Rice, and these, her Quick Apple Dumplings from week 1.
2 medium Granny Smith apples, peeled and quartered
1 8 count pack crescent rolls
1/8 tsp cinnamon
1/2 cup butter
1 cup sugar
1 cup orange juice
1 tsp vanilla
1/2 cup very finely chopped pecans
Grease 8 inch pan. Wrap each apple quarter in crescent roll. Combine remaining ingredients in small pan (except pecans and vanilla) and bring to a boil. Remove from heat and stir in vanilla. Pour over dumplings. Sprinkle pecans and bake at 350* for 30 mins until apples are tender when poked.
~~~
I highly recommend her food!
Subscribe to:
Posts (Atom)