Take The Chill Off

Over the weekend my husband was making beer, it was the last day of warm weather (80s). Today is bitterly cold  so it reminded me that I need to post this amazing recipe I made for pairing with his brewing.

Perfect Chili
adapted from: http://thepioneerwoman.com/cooking/frito-chili-pie/

2 lbs ground beef (I used half elk)
1 onion, diced
garlic
1 (10oz) can Enchilada Sauce, medium heat
1 can diced tomatoes with chilis
1 (12oz) bag frozen corn niblets
1/2 t salt
1-2 T ground cumin
2 T chili powder
1 (29oz) can western style chili beans

Brown ground beef with onions and garlic. Stir in salt, cumin and chili powder.  Pour into a greased large crockpot. Stir in beans, tomatoes, corn and enchilada sauce.  Cook on HIGH for 4hours. Serve with fritos, cheese and sour cream. Delish!!

Reminder of Childhood...BEST Ever Feast

When I was younger Mom made a lot of things from scratch.  I try and do the same.  Sometimes the recipe works out and other times it has failed for me. Mom made a recipe like this when I was younger (and before there was a bunch of us hanging off her apron). I made this recipe last week; it definitely brought back comforting memories.  It was THE best enchiladas ever. I have now found my go-to recipe.

Taco Enchiladas with Cornmeal Crepes
adapted from: http://www.melskitchencafe.com/taco-enchiladas-with-cornmeal-crepes/

Crepes (makes about14)
1 cup flour
1 cup cornmeal (corn flour...not corn starch)
4 eggs
2 cups milk

Taco Meat
1/2 red onion, diced
1 (3.5oz can) diced green chilies
1 lb ground beef
1 (16oz) can black beans, rinsed and drained
2 garlic cloves, minced
2 T chili powder
1 T cumin
garlic powder
onion powder
1/2-3/4 cup water

1 small can red enchilada sauce

4 cups shredded cheese

In a mixing bowl whisk crepe ingredients together until super smooth.  Pour by 1/3 cupfuls on to a greased frying pan.  Cook as if you would really thin pancakes. Remove to a plate (its okay to stack them).
In a frying pan, brown meat with onions and chilies (drain fat if needed). Stir in remaining ingredients let simmer for about 15minutes.
Preheat oven to 375.
Scoop 2 heaping tablespoons of meat filling in the center of each crepe.  Top with 1 T cheese. Roll up and place in a greased  9x13pan; They will be snug.  Top with remaining cheese and enchilada sauce. Cover with foil and bake 22-25minutes. Remove foil and let cheese get gooey (about another 7minutes.)

Simple Delicious Buttery Goodness

Last week we had some friends over for dinner.  As it was a Friday and we go meatless on Fridays, I thought I would try my hand at making shrimp tacos.  Delicious! The shrimp were so buttery and delicious...I think (rather, I know) I could have eaten a lot more than just two tacos.  Simple and delicious.

Perfect Fiesta Shrimp
adapted from: http://www.kevinandamanda.com/recipes/dinner/firecracker-shrimp-tacos-with-avocado-corn-salsa.html

1.5lbs raw shrimp, peeled and deveined
3T Cholula Hot sauce
1/3 cup olive oil
1T sugar
1 t salt
8 garlic cloves, roughly minced (big chunks are good)

Salsa
1/2 cup onion, diced
1 can tomatoes with chilies
1 T lemon juice
1 T chili powder
1 T  cumin

Place hot suace, olive oil, sugar, salt and garlic in a large zip bag.  Add shrimp. Squish around so all the shrimp is coated. Place in the fridge to marry a bit.
Meanwhile wihile shrimp is marinating, saute onion with some oilve oil in skillet.  Pour in the tomatoes, lemon juice, cumin and chili powder.  Stir around so everything is well incorporated. Cook on med-low until the liquid is evaporated.
Serve with flour tortillas, crunchy corn shells and shredded cabbage (and grated cheese if you like). I made Spanish rice as a side dish too. Use avocado if you like too

Mexican Feast

Happy Feast Day of Our Lady of Guadalupe!  Growing up we always celebrated Our Lady's Feast Day with a Mexican meal (tacos, nachos, enchiladas or something).  I thought this recipe was perfect. BAP and SSP made this with my dear husband (who insisted I have a night off from the kitchen).  It was so glorious and delicious.

Chicken Tamale Pie
adapted from: http://www.jocooks.com/bakery/pies-bakery/chicken-tamale-casserole/

Crust
1/2 cup cornmeal
2 T sugar
1 T baking powder
1 egg
5 T butter, melted
1/3 cup buttermilk
1 cup creamed corn
1 can (8oz) corn

Topping
2 cups cooked chicken (I put 3 chicken breast halves in the crockpot with 1/2 cup salsa and 1t cumin powder...cook on HIGH 3hours....shred)
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar
1 (10oz) can red enchilada sauce

Preheat oven to 400. Mix crust ingredients together well.  Pour into a well greased 8inch square pan. Bake for 25minutes. Remove from oven....pierce all over the top.  In a bowl combine 1/2 the enchilada sauce and chicken together.  Pour the other half of enchilada sauce all over the cornbread. Top with chicken mixture. Place cheese on top.  Bake for another 15minutes until cheese begins to melt and get gooey. Remove from oven to pot holder and let rest 5minutes to cool slightly.  Serve with sour cream and additional salsa.

Shredded Goodness

I know I have said it before.  My husband LOVES LOVES pork.  I made this recipe. Great for an all day project. I served it with chips, black beans and chips.  (aka pork nachos). Super good.

Mojo Shredded Pork
adapted from: http://iowagirleats.com/2015/06/08/crock-pot-mojo-pork-with-cuban-style-black-beans/

4lb boneless pork butt (I had pork roast with bone)
3/4 cup chicken stock
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1 large onion, chunked
1 jalapeno, sliced in half (I used 7 jalapeno slices)
1 head garlic, cloves (peeled and separated)
1 1/2 t salt
1 t oregano
1/2 t pepper
1 t cumin
1/2 t paprika
2 bay leaves

Place pork in the crockpot. Dump the rest on top of it. Cook on HIGH 3hours then LOW for 8hours. Shred meat (remove bone if necessary). Mush the garlic as you go.

Great Tasting Deal Buster on Taco Tuesday

I love it when I can find great deals. (Memory recall of getting 5lbs of delicious chorizo for only $3.24). I was watching a little Food Network show the other night and this recipe popped up for homemade chorizo.  I made it the next day, even better than the screaming deal I got on the store bought stuff. BAP and SSP loved it too...though it required LOTS of milk.

Homemade Chorizo
adapted from: http://www.foodnetwork.com/recipes/damaris-phillips/fauxrizo-taco-filling.html

2 T olive oil
1 cup diced onion
1/2 lb ground beef (12%fat)
2 T paprika
1 T cumin
1 T granulated garlic
2 t chili powder
1 t coriander
1/4 t cayenne
1/4 t cinnamon (weird, but necessary - it is great)
3 T Cholula hot sauce (like this one)
1/2 cup water
1 cup grilled corn (I just sauteed in a pan with salt, pepper and chili powder)
1 can black beans, rinsed and drained

In a large saute pan brown meat with the onion.  Once the onion is translucent and soft, stir in the corn and beans. In a separate bowl combine paprika, cumin, garlic, chili powder, coriander, cayenne, cinnamon, hot sauce and water to form a paste.  Pour over meat mixture. Stir. Simmer 15minutes until most the liquid is absorbed (stirring occasionally). Serve in tacos, over chips (as taco salad) or whatever other creative ideas you have.

Better Than Store Bought

I enjoy making things from scratch. I don't really like using food from cans, especially when you not even pronounce the names. I found this recipe for enchilada sauce when I was making my enchilada soup the other night. It was great.

Homemade Enchilada Sauce
adapted from: http://www.gimmesomeoven.com/red-enchilada-sauce/

1T oil
1 T cornstarch  (mixed with some water)
2 (heaping) T chili powder, I like the medium blend
1/4 t garlic powder
1/4 t salt
1/4 t cumin
1/4 t oregano
1 cup chicken/vegetable stock

Stir all ingredients together on the stove until thick and bubbly. Use right away or refrigerate.

Fall In The Air

I love Fall (and Spring and Summer...not so much winter, but winter sports).  During the Fall I love using my crockpot. House smells so delicious with cooking food all day. This soup is good and hardy. I made this on a Wednesday (aka my crazy round around day). I thought it was bit on the spicy side. However BAP and SSP gobbled it down like there was no tomorrow...especially with shredded cheddar cheese, doritos and popcorn as toppings.

Slow Cooker Chicken Enchilada Soup
adapted from: http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

2 boneless skinless chicken breasts
2 cups chicken broth
1 1/4 cup enchilada sauce (or 1 can)
2 (14oz) can black beans, rinsed and drained
1 1/2 cups chunky salsa (I used medium)
1 (15oz) can corn, drained
1 (4oz) can diced green chilies
2 garlic cloves, minced
1 onion, diced
1 t cumin
1 t salt

Place all ingredients in the CrockPot and cook on LOW for 6-8 hours. Shred chicken right before serving.

Stuffed with Love

It is hard to believe that it is been three years (to the day we found out) since we lost LP; tomorrow is the actual day she was born.  I remember that day as if it were yesterday. Though times have been tough, it helps that my great supportive husband, BAP and SSP are here. We are full of love. This recipe is full of cozy flavors, just as our home is full of love.  We celebrate LP today!

Stuffed Peppers
inspired by: http://www.justapinch.com/recipes/main-course/beef/gnees-southwestern-stuffed-peppers.html
& http://www.number-2-pencil.com/2012/06/22/crock-pot-mexican-stuffed-bell-peppers/

1 lb chorizo sausage
1/2 large red onion, diced
1 green bell pepper, diced
1 1/2 cups Spanish rice (cooked)
1 can black beans, rinsed and drained
1 1/2 cups salsa
5 (additional) bell peppers, halved from top to bottom (seeds removed)
2 cups cheese, shredded

In a large skillet brown the sausage with the onion and pepper. Mix rice and beans in a bowl-stir in meat mixture. Pour salsa in the bottom of a greased 9x13pan. Place pepper halves open side up in pan. Fill each pepper with filling; there will be extra filling just over fill them. Cover with foil. Bake at 400 for about 35minutes. Remove foil. Top with cheese and bake an additional 5minutes.

Happy Dance in My Mouth

Some friends of ours invited us over to their house recently for dinner, games and some swimming in the neighborhood pool.  It was such a fun time.  Mrs Q made a great recipe for enchiladas.  They were very tasty. She shared the recipe with me...so simple.

Shredded Pork Enchiladas
adapted from: http://lecremedelacrumb.com/2013/12/sweet-pork-enchiladas.html

3 T butter
4 T flour
1 1/2 cups chicken broth
1 (10oz) can red enchilada sauce
3/4 t cumin
1/2 t onion salt
2 T brown sugar
2-3 cups shredded sweet pork
7 large tortillas
1-2 cups shredded Mexican cheese blend
1/2 cup chopped cilantro

Preheat oven to 400. In a saucepan melt butter; stir in flour until pasty. Whisk in broth, enchilada sauce, cumin, onion salt and brown sugar. Stir until thickened. Pour a little in the bottle of a greased 9x13 pan (just to coat the bottom). Fill the tortilla with shredded pork, a pinch of cilantro and a couple Tablespoons of cheese. Place seam side down in pan. Top with remaining sauce, cilantro and cheese. Bake 15 minutes until slightly browned.

Perfection For Friday

We have been trying to go meat free every Friday of the year.  Though it has been hard, it is rewarding.  I found a delicious egg casserole recipe...though BAP and SSP did not really care for it. They gagged down their leftovers for breakfast the next day.

Chiles Rellenos
adapted from: Fix and Forget It New Cookbook

8 oz can whole green chilies (10 chilies)
1/2 lb pepper jack cheese, cut into 10 strips
4 eggs
1 cup milk
1 t chili powder
1 t cumin powder
1/2 cup shredded cheddar cheese

Rinse seeds from chilies.  Stuff with cheese strips.  Place in a greased 8x8pan. Top with shredded cheese. Preheat oven to 350. Whisk together eggs, milk, cumin and chili powder.  Pour egg mixture carefully over chilies. Bake for about 30-45minutes until knife comes out clean. (You can alternately bake on HIGH in the crockpot for 3 1/2 to 4hours).

Viva Mexico Feista!

I have always loved Mexican food; it is an all time favorite.  I made this recipe a few months back.  It was just splendid. I have always liked the idea of corn with my Mexican food. Perfecto!

Tamale Pie
adapted from: http://www.2teaspoons.com/tamale-pie/

Bread
1/2 cup cornmeal
2/3 cup flour (I pulsed some oats)
3 T sugar
1 T baking powder
1/4 t salt
3-4T oil
1/3 cup milk
1 egg
1 small can diced green chilies
1 cup corn
1 cup cheese, shredded

Meat mixture
1 lb ground beef (to make vegetarian friendly-use 1 can beans, rinsed and drained)
1 t cumin
1 t chili powder
1/4 t salt
1/4 t pepper

Flavor-Adders
1 1/4 cup enchilada sauce (small can would work; I just halved this recipe)
2 cups cheese, shredded

Preheat oven to 400.  In a bowl whisk together flour, cornmeal, baking powder and salt. Drizzle in oil to make the dry ingredients crumbly. In another bowl combine milk and eggs. Slowly incorporate these wet ingredients into the dry. Carefully fold in the chilies, corn and chilies. Pour into a well-greased/seasoned pan (I wish I had a bigger cast iron pan). Bake 25 minutes.  As the cornmeal mixture is baking, brown the ground beef with the cumin, chili, salt and pepper. Drain off fat. After the cornbread is done baking, reduce oven temperature to 350. Next poke the cornbread with a fork. Pour enchilada sauce over all. Top with meat mixture and cheese. Cover with foil and bake for 20minutes. Take off the foil and bake another 10 minutes until cheese is browned and bubbly. Serve with your favorite Mexican toppings (guacamole, sour cream, etc).

Sweet Potatoes Turned UpSide Down

I have been enjoying sweet potatoes lately, much more so than I remember growing up.   This recipe totally rocks. I cannot wait to make it again.  So homey and delicious.

Twice Baked Southwestern Stuffed Sweet Potatoes
adapted from: http://hauteapplepie.com/2013/01/08/twice-baked-southwestern-sweet-potatoes/

2 large sweet potatoes
3/4 pound chorizo
1/2 large onion, diced small
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/2 cup cheese (pepper jack would be tasty)
2 oz cream cheese
2 t cumin
1 t chili powder

Bake sweet potatoes in 400degree oven for about 45minutes to an hour (make sure to pierce them with a fork multiple times first).  Reduce heat to 350. As the potatoes are cooking, cook the chorizo sausage with onion. Stir in beans and corn until warmed through.  After potatoes come out of the oven, cut potatoes in half.  Scoop out the guts into a bowl;  put hollowed out skins into a well greased 9x13pan. Mush the insides of the potatoes with cream cheese, cumin and chili powder. Add back to potato skins. Divide meat mixture into 1/4ths.  Add 1/4 to each sweet potato half.  Top with cheese.  Cover with foil and bake about 25minutes until heated through.  Serve with Mexican rice/quinoa and a salad.

Dip Turned Wild & Crazy

Have you had that pre-jarred nacho cheese dip? Especially with taco meat, chip and cheese?  This recipe took this classic dip to a whole new level. It was REALLY good...BAP and SSP ate it without a peep. Weird!

Taco Casserole Gone Wild

adapted from: http://goodenessgracious.com/2014/07/taco-bake.html

1/2 lb ground beef

1/2 onion, diced

1 T cumin

1/2 T chili powder

3/4 cup Cheese Dip (I used this brand since it was MSG and Gluten Free) mixed with 1/4 cup milk/water

corn chips

1 cup shredded cheese

Preheat oven to 350. Place chips in the bottom of a greased 8inch square pan. In a pan brown meat with onion; drain fat. Return to pan and add cumin and chili powder with 1/2 cup water. Simmer until most the liquid is gone. Put meat mixture over chips.  Pour cheese dip over all. Top with shredded cheese.  Bake in the oven until hot and bubbly...about 25minutes.  Serve hot.  

Baked ... Much Better

I have had leftover refried beans sitting in my fridge for about a week. I thought it was about time that I better used them before they turned into a science experiment. We love tacos so that part was easy. However I wanted to put a twist on them. I found this recipe while perusing the internet. Perfection! BAP and SSP each eat 2 or 3. They loved them. I loved that I was able to hide some veggies (and they did not notice).

Stuffed Baked Tacos
adapted from: http://www.justapinch.com/recipes/main-course/beef/baked-tacos-2.html

1 (20oz) ground turkey/beef
1/2 onion, chopped
3/4 can refried beans
taco seasoning
1 (10oz) can Rotel tomatoes
18 hard corn taco shells (about 1 1/2 pkg)
2 cups shredded cheese

In a large pot brown together turkey with onion.  Add beans, taco seasoning and tomatoes.  Stir until thickened.  Place meat mixture evenly in taco shells. Top with cheese. Place in a greased 9x13pan with openings up. Bake at 400 for about 25minutes or until lightly browned/toasted (you can do as little as 15minutes).

Mini Pies

The other night I had leftover taco meat.  I did not really feel like making tacos again. However I thought I could try my hand at homemade empanadas. Boy were they good! My dear husband and I loved them...dipped in chunky salsa. If you have leftover taco meat - this is your go-to recipe.

Beef Empanadas
inspired by: http://www.eatliverun.com/homemade-beef-empanadas/
gluten free pastry dough: http://glutenfreeonashoestring.com/gluten-free-tomato-tart-rich-savory-pie-crust/

Pastry
1 3/4 cup gluten free flour blend (this blend is good)
1/2 t salt
1 stick UNsalted butter, cut up into chunks
1 egg yolk, mixed with 1/2 cup COLD water
1/2 cup shredded cheese

In a food processor combine flour and salt. Cut in butter until crumbly. Add cheese, Slowly add egg and water mixture (until it just comes together - NOTE: I did not use all of it).  Remove from processor bowl wrap in plastic wrap for a few hours in the fridge.
Roll out and place about 1-2T meat mixture in the middle of cut out circles (about 3 inches across. Pinch and seal edges. Bake at 400 for about 20-25minutes.  This would be just as tasty if you made a rustic pie by using a larger slab of dough. Tasty and very flaky.

Tasty Tasty Shredded Beef

Mexican food is one of our all time favorites. The boys (typically) without complaint eat their whole plateful of food.  Yesterday I made delicious enchiladas. We loved them, especially with a spoonful of sour cream (for husband and I).

Shredded Beef Enchiladas
adapted from: http://iowagirleats.com/2014/06/02/crock-pot-shredded-beef-enchiladas/

2-3 lbs chuck roast (I used 5 smallish elk  round steaks)
1 large onion, roughly chopped
1 T minced garlic
2 cups beef broth
1 T chili powder
1 T cumin
6 corn tortillas
1 (29oz) can enchilada sauce (I used the red sauce)
2 cups shredded cheddar cheese

Place onions and garlic in a greased crockpot.  Add meat; sprinkle with seasonings.  Pour broth over all.  Cook on HIGH for 6 hours.  Remove steaks.  Shred in a bowl. Discord cooking liquid with onions and garlic.  Toss all the meat with half the enchilada sauce (separate into thirds)...freeze in two-thirds in 2 baggies.  Pour a few tablespoons sauce in the bottom of a small greased oven safe dish.   Wrap tortillas in a damp paper towel and microwave for 40 seconds until soft and pliable.  Place some filling and a little cheese in each tortilla.  Place seam side down in pan.  Pour remaining sauce on top of enchiladas. Top with remaining cheese.  Grease a piece of foil.  Place on top of casserole.  Bake at 350 for about 45minutes. Then remove foil. Turn off heat for oven and let sit in oven for about 15minutes so cheese can get melted and gooey.

Wrapped Up Perfectly

Since going Gluten Free I have been on the lookout for good gluten free recipes (without the funky taste of gluten free).  This recipe for homemade flour tortillas is excellent. We are having chimichangas tonight...perfect.

Gluten Free Tortillas
adapted from:   http://www.barefeetinthekitchen.com/2013/10/best-gluten-free-flour-tortilla-recipe.html

2 cups rice flour
1/2 cup potato starch
2 t xantham gum
2 t salt
1/4 t baking powder
1/2 cup warm water
1 T honey (oops, forgot this)
6 T milk, plus 1 t vinegar
6 T olive oil
2 eggs

Combine all dry ingredients in a food processor; whiz slightly. In a large measuring cup, mix wet ingredients thoroughly.  Slowly add wet to dry.  Let rest at least 20minutes.  Cut into golf ball size balls (there will be 12 balls); mixture reminded me of playing with modeling clay.  Roll out on to a floured surface (with additional potato starch) super thin. Place on a piping hot griddle.  Cook until slightly firmed up (about 90-120seconds per side).  Store in a zip bag after they have cooled slightly.

Fit For A King

Yesterday, as it was the Canonization of Saints Pope John Paul II and John XXIII, I asked my husband what if he had any requests for his feast day dinner. He suggested Chicken Salad sandwiches stuffed in pita pocket bread. MMM... Perfect.  I had spotted a one with a Mexican flair that I wanted to try...perfect opportunity. I served with sweet potato fries. Even though I just ate mine without the bread, it was super tasty. He enjoyed them. Saint John Paul II and Saint John XXIII, pray for us!

Tex-Mex Chicken Salad
adapted from: Cooking with Paula March/April 2014

Meat Mixture
3 cups cooked chicken, chopped (Rotisserie chicken from Costco is awesome)
1 can black beans, rinsed and drained
1 bell pepper, chopped
4oz Colby-Jack cheese, finely shredded
Combine all ingredients in a large bowl. Mix.

Dressing
2 (100calorie) pkg guacamole
1/2 cup plain yogurt
1 t Mojito Lime Seasoning
1 t cumin
Combine well  in a measuring cup.  Pour over chicken mixture. Mix well. Store in fridge up to 3 days.

Stuff filling into pocket pita bread/tortillas.  Enjoy!

Have You Found Nemo Yet?

We have.  My boys love the Pixar movie, "Finding Nemo."  It is one of our all time favorites (The boys were not sad that we were eating Nemo for dinner). About a month ago my sister in law shared a recipe for fish tacos. They are really tasty from the local taco shop; I thought I would try her recipe. I omitted the mango salsa, as I don't appreciate that taste (but served it on the side, since my husband likes it). I liked the idea of the fish being baked (as opposed to fried). I did adapt the recipe to be gluten free. It was still tasty.

Fish Tacos with Creamy Slaw
adapted from: http://beautifulmess46.blogspot.com/2014/03/baked-fish-tacos-with-creamy-slaw-and.html

Fish
1 pound white fish (cod, cut into smallish chunks)
2 T lime juice
1/4 cup olive oil
1/2 t salt
1/2 t ground mild curry
2 garlic cloves, minced
Marinade fish for a few hours (24 max) in fridge.

Breading
1/2 cup rice flour/cornstarch
1/2 t garlic powder
1/4 t pepper
1 1/2 cups crushed potato chips
2 eggs, beaten
Drain fish.  Dip in flour, garlic, and pepper. Then eggs. Coat with chips. Place on a well greased foiled lined baking dish.  Lightly spray with cooking spray.  Bake at 450 for about 15minutes.

Slaw
1 package angel shredded cabbage
1/4 cup mayo
2 T cider vinegar
2 T honey
2 T lime juice
salt/pepper
While fish bakes, combine all slaw ingredients.

Layer in tortillas: fish,, slaw and other taco toppings (Black beans would go well with this.)