One night I wanted enchiladas and I usually buy the canned stuff, but I was out so I looked up recipes and came across one from allrecipes by Brandi T. I will never go back to the canned stuff again. You won't believe how incredibly easy and good this is.
1/4 cup vegetable oil (can reduce for a low fat version)
2 TBSP flour
1/4 cup chili powder
1 can tomato sauce
1 1/2 cups water
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion salt
salt to taste and hot sauce to kick it up a notch
Directions
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour/chili powder until smooth, may have to use a wire whisk. Continue cooking over medium heat approximately 10 minutes, or until thickened sightly. Season to taste with salt and hot sauce.
To throw together some enchiladas. Cook up some flour tortillas (or use store bought ones if you must). Cook up some ground meat (I use turkey when my husband isn't watching). Then add to the enchilada meat sauce, a can of drained black beans, some corn and rice. (Can add any or all of the mention ingredients or just use meat). In a casserole dish layer the tortillas, then 1/3 meat mixture then layer of cheese. Repeat until gone. Bake at 375 for 25minutes. Serve with diced tomatoes, lettuce and a dollop of sour cream. Enjoy.
Friday, February 19, 2010
Wednesday, February 10, 2010
Homemade Tortillas
Have you ever checked the ingredients on the package of tortillas you pick up at the store, there is a ton of stuff in them, what's crazy is that this recipe only has 4 ingredients in them and one of them is water! I've made homemade tortillas before and they always turn out so good. The difference here is that these are super easy and just as tasty. The recipes is from my homegirls website ourbestbites.com. However I'm doing a diet game and I can't have white flour or shortening so I changed it up a bit and amazingly enough they turned out awesome! You can check their website out for pictures and their recipe but here is what I did.
2 1/2c of whole wheat flour
1 tsp salt
1/4 c. olive oil
I mixed these ingredients up in the kitchen aid mixer using the dough hook, it'll be crumbly and I had to use a wooden spoon to help get everything mix. Then I added 1c. Hot water. I actually used a tad less then a cup and got hot water from the tap then stuck it in the microwave for a minute. I slowly added it to the mixture and used my spoon to help get everything mixed, it turned into a nice dough ball.
Next I preheated a skillet on medium heat (my level 5 of 10) I made 7 small dough balls and then rolled them out one at a time. I rolled it pretty thin, but not so thin you could see through them. They were super easy to roll which is the difference from other tortillas I've made where you roll them and they bounce right back. I cooked them for 40seconds on the first side, flipped them and cooked them for 20sec and they were perfect. I set the timer which I really suggest you do. Enjoy with all your favorite Mexican food!
2 1/2c of whole wheat flour
1 tsp salt
1/4 c. olive oil
I mixed these ingredients up in the kitchen aid mixer using the dough hook, it'll be crumbly and I had to use a wooden spoon to help get everything mix. Then I added 1c. Hot water. I actually used a tad less then a cup and got hot water from the tap then stuck it in the microwave for a minute. I slowly added it to the mixture and used my spoon to help get everything mixed, it turned into a nice dough ball.
Next I preheated a skillet on medium heat (my level 5 of 10) I made 7 small dough balls and then rolled them out one at a time. I rolled it pretty thin, but not so thin you could see through them. They were super easy to roll which is the difference from other tortillas I've made where you roll them and they bounce right back. I cooked them for 40seconds on the first side, flipped them and cooked them for 20sec and they were perfect. I set the timer which I really suggest you do. Enjoy with all your favorite Mexican food!
Quick and Easy Chili
See the intro for the Hot Chocolate post spurring the need for chili! I actually made this last night for dinner and it made even better left overs at lunch time today. It's chilly outside which is perfect for some chili. If you are prepared you can throw all this into a crock pot, I'm never very organized and chili is often a standby meal for us so I always tend to make this in a stockpot on the stove.
1 lbs ground turkey, beef or squirrel (just kidding about the squirrel unless you are from W. VA) really you could use any of your favorite meat here, I've even done it with steak strips and grilled chicken
1 T olive oil
1 onion cut into chunks
2 cloves garlic
2 cups beef broth (or 2 cans in close enough)
1 can tomato sauce
1 can tomato paste
1 can diced tomato
1 can black beans
1 can kidney beans
1 cup of corn (frozen, canned or fresh)
chili powder
cumin
cayenne pepper
salt
In the stock pot cook up the meat, once cooked remove and set aside (I use my food chopper to chop up the ground meet to it's finer and not chunky). In the same stock pot add olive oil, onion and garlic once that is cooked some add the broth, the tomato stuff, meat, and beans. I season the chili at this point. I didn't add amounts to the seasoning cause it's really season to taste, I tend to go heavy on the chili powder and cumin around 2-3TBSP and about 1 tsp of cayenne pepper cause a little goes a long way with that hot stuff. And about 1 tsp salt. Once it's all seasoned up let it cook down a little so everything is hot and the beans and tomatoes are tender then I throw in the corn about 5 minutes before the chili is done. This prevents the sugars in the corn from being overcooked, the corn still stays nice and firm and offers a burst of sweetness in the chili.
I serve it up with a dollop of sour cream, some cheese and chips. Also when I'm not watching my weight I serve with cornbread.
Also you can add other veggies to this, but I don't know why you would. But good ones might be celery and zucchini. Also you can use other types of beans like chili beans. I don't use chili beans because those beans do terrible stinky things to me:)
1 lbs ground turkey, beef or squirrel (just kidding about the squirrel unless you are from W. VA) really you could use any of your favorite meat here, I've even done it with steak strips and grilled chicken
1 T olive oil
1 onion cut into chunks
2 cloves garlic
2 cups beef broth (or 2 cans in close enough)
1 can tomato sauce
1 can tomato paste
1 can diced tomato
1 can black beans
1 can kidney beans
1 cup of corn (frozen, canned or fresh)
chili powder
cumin
cayenne pepper
salt
In the stock pot cook up the meat, once cooked remove and set aside (I use my food chopper to chop up the ground meet to it's finer and not chunky). In the same stock pot add olive oil, onion and garlic once that is cooked some add the broth, the tomato stuff, meat, and beans. I season the chili at this point. I didn't add amounts to the seasoning cause it's really season to taste, I tend to go heavy on the chili powder and cumin around 2-3TBSP and about 1 tsp of cayenne pepper cause a little goes a long way with that hot stuff. And about 1 tsp salt. Once it's all seasoned up let it cook down a little so everything is hot and the beans and tomatoes are tender then I throw in the corn about 5 minutes before the chili is done. This prevents the sugars in the corn from being overcooked, the corn still stays nice and firm and offers a burst of sweetness in the chili.
I serve it up with a dollop of sour cream, some cheese and chips. Also when I'm not watching my weight I serve with cornbread.
Also you can add other veggies to this, but I don't know why you would. But good ones might be celery and zucchini. Also you can use other types of beans like chili beans. I don't use chili beans because those beans do terrible stinky things to me:)
Hot Chocolate Homemade style
We are in a blizzard right now, by blizzard I mean 0 visablity and snow blowing all around you, I think it's about 20 degrees outside and over 30" of snow on the ground. As I'm typing this the windows keep rattling. My daughter went outside to play in the snow with the dad and that's when I raced to make them some hot cocoa for when they came back in (10 minutes later) good thing this is a simple recipe!
3 TBSP cocoa (I used 2TBSP light and 1 dark)
4 TBSP sugar (I used agave nector, suppose to be better for ya I would back this to about 2-3 TBSP for next time, I prefer less sweetened cocoa)
1 1/2cups Nonfat Dry Milk
3 cups water
1/4 tsp vanilla
Over medium heat blend in a saucepan all the ingredients except the vanilla, use a wire wisk to help disolve the cocoa, when it's piping hot (not boiling) turn off the heat and stir in the vanilla, immediately serve up to cold bodies coming in from playing in the snow. Add snowman ice cubes aka marshpillows aka marshmellows!
3 TBSP cocoa (I used 2TBSP light and 1 dark)
4 TBSP sugar (I used agave nector, suppose to be better for ya I would back this to about 2-3 TBSP for next time, I prefer less sweetened cocoa)
1 1/2cups Nonfat Dry Milk
3 cups water
1/4 tsp vanilla
Over medium heat blend in a saucepan all the ingredients except the vanilla, use a wire wisk to help disolve the cocoa, when it's piping hot (not boiling) turn off the heat and stir in the vanilla, immediately serve up to cold bodies coming in from playing in the snow. Add snowman ice cubes aka marshpillows aka marshmellows!
Monday, February 8, 2010
Peanut Butter Cake
If you like peanut butter you will LOVE this cake, if you don't like peanut butter well then I'm sorry or better yet be glad because this cake has so many calories in it it'll go straight to your hips. I got this recipe from a mom on my message board. It is fabulous and a very impressive cake. You are suppose to make it with creamy peanut butter but I didn't have any so I used crunchy and it was so yummy.
Cake:
1/2 cup creamy peanut butter
1/2 cup butter softened
5 eggs
1 package butter recipe cake mix
1 small package french vanilla instant pudding
1/3 c oil
3/4c + 2TBSP water
Icing:
1 cup peanut butter
1/2 cup butter softened
4 cups powdered sugar
1/3 cup heavy cream
1 tsp. vanilla
Directions:
Grease and flour 2 round cake pans.(I used 8 inch but recommend 9 inch)or a bunt pan (if you use this pan you will probably have enough mix to make a small cake to give away to the neighbor)
Preheat oven to 350
Cream peanut butter and butter until fluffy.
Add eggs 1 at a time mixing well after each one.
Add cake mix and pudding alternately with the oil and water.
Pour batter into pans.
Bake for 30-35 minutes. It's done when it springs back from a light touch or toothpick comes out mostly clean.
Allow to cool completely before frosting.
Frosting directions:
Cream peanut butter and butter until fluffy. Gradually add powdered sugar. Mix in enough heavy cream (I used milk and it was fine) to make icing of a spreading consistency. You may need more or less than called for. I think I used more. Apply to cool cake.
Cake:
1/2 cup creamy peanut butter
1/2 cup butter softened
5 eggs
1 package butter recipe cake mix
1 small package french vanilla instant pudding
1/3 c oil
3/4c + 2TBSP water
Icing:
1 cup peanut butter
1/2 cup butter softened
4 cups powdered sugar
1/3 cup heavy cream
1 tsp. vanilla
Directions:
Grease and flour 2 round cake pans.(I used 8 inch but recommend 9 inch)or a bunt pan (if you use this pan you will probably have enough mix to make a small cake to give away to the neighbor)
Preheat oven to 350
Cream peanut butter and butter until fluffy.
Add eggs 1 at a time mixing well after each one.
Add cake mix and pudding alternately with the oil and water.
Pour batter into pans.
Bake for 30-35 minutes. It's done when it springs back from a light touch or toothpick comes out mostly clean.
Allow to cool completely before frosting.
Frosting directions:
Cream peanut butter and butter until fluffy. Gradually add powdered sugar. Mix in enough heavy cream (I used milk and it was fine) to make icing of a spreading consistency. You may need more or less than called for. I think I used more. Apply to cool cake.
Hot Wings
Congratulations Saints! And thank you for giving me an excuse to eat appetizers for a meal! The Saints just won the superbowl last night in an exciting game. 31-17 against the Colts. I love the superbowl and it's not because I care about football, I love superbowl food. Chips and dips, munchies and buffalo wings. These are probably the best buffalo wings I've ever had. Better then any restaurant's wings I've tried, and the good news is they are baked, not fried but don't worry there is still plenty of grease on these babies. Goes great with blue cheese dressing. This recipes is from allrecips.com (Buffalo Chicken Wings III)
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
I also added some ground red pepper for an extra kick.
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
We dipped them in the sauce a 2nd time and put them back in the oven for a few minutes until the sauce was thick and baked in.
20 chicken wings, split and tips discarded
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
I also added some ground red pepper for an extra kick.
Preheat oven to 375 degrees F (190 degrees C).
Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.
Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.
When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.
We dipped them in the sauce a 2nd time and put them back in the oven for a few minutes until the sauce was thick and baked in.
Subscribe to:
Posts (Atom)
