WIP – Beef Enchiladas, Red Sauce

red_beef_enchiladas

This recipe is a work in progress, its my mom’s recipe and she doesn’t use measurements so I am having to make it and “tweak” it until I get it perfect.

 

Ingredients

  • 1 lb Lean Ground Beef
  • 1 Small Yellow Onion, Diced (1/2 Cup roughly)
  • 4 Oz. Can Green Chili’s
  • Green Onion, for garnish
  • Black Olives, for garnish
  • Avocado, for garnish
  • Shredded Lettuce, for garnish
  • 2 1/2 Tbsp Chili Powder
  • 1 Tsp Cumin, half for the beef, half for the sauce
  • 2 Tbsp Flour
  • 2 Tbsp Veg Oil
  • Shredded Cheddar cheese or Mexican blend shredded cheese
  • 4 Cloves Garlic, minced
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 2 1/2 Cup Chicken Broth
  • 1 Dozen corn or flour tortillas

 

Cooking Direction

1. Brown beef, about half way through add 1/2 cup diced yellow onion and the garlic.

2. When beef is cooked and onion is soft, strain any fat and set beef/onion/garlic mix in a bowl, add diced green chili’s and 1/2 Tsp Cumin.

3. Heat 2 Tbsp Vegetable oil in a pan, add flour and make a roux. Add 2 1/2 Tbsp chili powder, mix until combined.

4. Add chicken broth, onion powder, garlic powder, and 1/2 tsp cumin. Mix to combine. Bring sauce to a boil then turn off heat and set sauce aside.

5. Take 2 damp paper towels and microwave 4-5 tortillas at a time for 30 seconds between the damp paper towels and set aside.

6. Preheat oven to 350ºF.

7. Dip tortilla in sauce, place on a plate/cutting board and add 3 Tbsp beef filling, roll up and place in a casserole dish. Pour any remaining sauce on top of all the enchiladas.

8. Sprinkle top of enchiladas with shredded cheese, cover dish in foil and bake for 20 min. Remove foil and bake another 10 min.

9. Serve enchiladas with garnish’s as desired.

 

 

Cilantro Lime Chicken Taco Salad

cilantro_lime_chicken_taco_salad

Use the Cilantro Lime Chicken Recipe for preparing the chicken for this amazing salad. We love to use some Surf Sauce on this salad!

 

Ingredients

  • 1 Head Romaine Lettuce, chopped
  • 1 Cup Cherry Tomatoes, Quartered (or 2 Roma tomatoes, chopped)
  • 1 Cup Black Beans drained and rinsed
  • 1 Can of Sweet Corn
  • 1/2 Cup Finely Grated Sharp Cheddar Cheese
  • 2 Avocados, chopped
  • Tortilla Chips, slightly crushed or tortilla strips to taste

 

Cooking Directions

1. Prepare Cilantro Lime Chicken according to directions. Slice cooked chicken.

2. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.

Cilantro Lime Chicken

cilantro_lime_chicken

This chicken is good by itself, but even better in this Cilantro Lime Chicken Salad! The original recipe can be found here.

 

Ingredients

  • 1 Lb Chicken Breast
  • 1 Cup Cilantro leaves and stems
  • 4 Cloves Garlic, Minced
  • 3 Tbsp Lime Juice
  • 2 Tbsp Olive Oil
  • 1 Tsp Chili Powder
  • 1 Tsp Ground Cumin
  • 1 Tsp Onion powder
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Sugar

 

Cooking Directions

  1. Combine all marinade ingredients in a bowl, add chicken to a zip-lock bag and pour marinade over chicken. Let sit in refrigerator for 1 – 4 hrs. Cook on the grill until done.

 

Breakfast Sausage

breakfast_sausage

Better than what you get in the store and a lot cheaper!

Ingredients

 

  • 2 Tsp Dried Sage
  • 2 Tbsp Salt (do 1 Tsp if you dont want that much salt)
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Dried Marjoram
  • 1 Tbsp Brown Sugar
  • 1/8 Tsp Crushed Red Pepper Flakes (Optional if you don’t like spicy)
  • 1 Pinch Ground Cloves
  • 2 Lbs Ground Pork

 

Cooking Directions

  1. In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

 

 

Roasted Brussels Sprouts

roasted_brussel_sprouts

Very addicting! Say bye bye to bitter flavor and hello to flavor town!

Ingredients

  • 1 1/2 Lbs. Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 Tbsp Olive Oil
  • 1 Tsp Kosher Salt
  • 1/2 Tsp Ground Black Pepper

 

Cooking Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

 

Rachel’s Cinnamon Honey Butter

cinnamon_honey_butter

Brings back memories of being a kid with a piece of toast, buttered up and add a sprinkling of cinnamon and sugar! Yum!

Ingredients

  • 1 Cup softened butter (room temp)
  • 1/2 Cup powdered sugar
  • 1/2 Cup honey
  • 2 Tsp cinnamon

 

Cooking Directions

1. Combine all ingredients in a bowl, and mix by hand or with hand mixer. Store in mason jar in fridge.

 

Buttermilk Biscuits

buttermilk_biscuits

Fluffy as a cloud and “Stick to your ribs” good! Spent a lot of time looking for a good buttermilk biscuit recipe. Found this one, comes together fast and the biscuits are amazing! Credit for this recipe goes to Diva’s Can Cook.

Ingredients

  • 2 Cup Flour
  • 1 Tbsp Sugar
  • 1 Cup Buttermilk, Cold
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Cup Shortening
  • 1 Tbsp Mayonnaise, Cold (For brushing)
  • 1/2 Tsp Salt
  • 3 Tbsp Unsalted Butter, Cold (Preferably frozen)

 

Cooking Directions

1. Preheat oven to 425ºF

2. In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.

3. Cut in butter-flavored shortening with a pastry cutter. Grate in butter, tossing occasionally. Stir in buttermilk until dough is wet and sticky.

4. Generously flour a work surface. Turn dough out onto floured surface. Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough. Add more flour as needed, but not too much, just enough so that the dough is manageable.

5. Fold the dough over several times.(This will create layers.) Pat the dough out into a 1-inch thick rectangle. Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)

6. Place biscuits on prepare pan, with the sides touching. (Think of a honeycomb look)

7. Brush tops of biscuits with a very light coating of mayonnaise. (Yes I know this is weird but it is amazing!)

8. Bake for 14 minutes or until tops are golden.

9. Remove from oven and brush with butter.

 

Notes: Make sure all of your ingredients are cold, even the bowl if you can! Biscuit dough needs to be super cold when it goes into the oven for the BEST biscuits.
Work Fast: Work quickly to make sure the ingredients stay cold.

Caramel Apple Pie

caramel_apple_pie

Every since we found this recipe at Chef John’s website it has been our go to favorite for close to 10 years now!

Ingredients

  • 6 Tbsp Unsalted butter
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Water
  • 1/4 Tsp Cinnamon
  • 5 Apples, sliced
  • Pastry for double crust pie (top and bottom pie crust)

 

Cooking Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.

3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.

4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.

5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.

6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Mississippi Pot Roast (Instant Pot)

mississippi_pot_roast

I had wanted to try this recipe for the longest time, and when I did I regretted not making it sooner! After looking at a lot of different versions of the recipe I found one and tweaked it to my liking.

Ingredients

  • 3-5lbs Chuck Roast
  • 3 Tbsp Veg Oil
  • 1 Small White Onion
  • 9 Pepperoncini Peppers
  • 1/2 Cup Pepperoncini Juice (from jar)
  •  3/4 Cup Beef Broth (Low Sodium)
  • 1 Packet Dry Ranch Seasoning
  • 1 Packet Onion Soup Mix
  • 1 Stick of Butter

 

Cooking Directions

1. Cube meat into 1-2 inch cubes. Add vegetable oil to pan and brown meat. (approx 5 min per side).

2. Dice onion, when meat is finished being browned remove meat from pan, and add onion, stirring to deglaze the pan.

3. Add liquids. (Beef Broth and Pepperoncini juice)

4. Add dry ingredients. (Ranch Seasoning and Onion Soup Mix)

5. Add meat to instant pot, and add remaining ingredients. (Butter and pepperoncini peppers)

6. Pressure Cook on manual high for 1hr, then do Normal Pressure Release. (If cooking in a crock pot, cook for 8-10 hrs on low.

7. Serve on mashed potatoes or rice. I like to remove the meat and set aside, then I add 1/4 – 1/2 cup of flour to drippings and make a gravy, then add the meat back to it before serving.

Spinach & Artichoke Ravioli Bake

spinich_artichoke_ravioli_bake

 

Found this on Tasty, easy to make, and tasty to bake!

Ingredients

  • 3 Tbsp Butter
  • 2 Cloves Garlic, minced
  • 3 Tbsp Flour
  • 2 Cup Whole Milk
  • 2 Tbsp Cream Cheese/Sour Cream
  • 1 Cup Shredded Mozzarella (Divided)
  • 1/4 Cup Freshly grated Parmesan Cheese
  • 1 (14 oz.) Can of Artichoke Hearts, chopped
  • 2 Cup Frozen Spinach, defrosted and chopped
  • 1/4 Cup Lemon juice (1/2 of a lemon juiced)
  • 1/2 Tsp Red Pepper Flakes
  • 1 Lb Frozen Cheese Ravioli (Can also use frozen cheese Tortellini)
  • 2 Tbsp Freshly Chopped Parsley

Cooking Directions

1. Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.

2. Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat.

3. Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.

4. If you’d like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.