Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!
1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste
1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping
In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.
Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.
Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!
Serves: 10 – 12
Total time: 45 minutes
*Derived from ButterWithAStickOfBread
What is your first thought when you hear the word Enchirritos?? GO!! For me it is Taco Bell. I had never even heard of them before Taco Bell. Unfortunately, like most fast food, Taco Bell left a horrible taste in my mouth. Luckily, over time, my palette and budget has drastically improved. And thanks to my Mexican husband, so has my understanding of Mexican food. Now a pet peeve of mine is when someone calls a burrito with sauce an enchilada. If it’s a flour tortilla, it’s not an enchilada. And that is what I love about this enchirrito. It’s not pretending to be something it’s not. This enchirrito is no resting on the hard work of its parent to define it as either a burrito or an enchilada. This enchirrito is standing proud, telling everyone it is of a mixed “race”. Part enchilada, part buritto. Embracing both of its cultures. All hale the Enchirrito!
1/4 cup butter
1/4 cup flour
4 cups water
3 Tbs Mexican Blend Seasoning (Morton & Bassett)
1 tsp garlic salt
1 lb ground beef (I always buy the lowest fat; but you can also sub chicken or turkey)
1 lb ground sausage
1/4 cup chopped onion (Look at the pre-chopped in the produce aisle. It looks expensive until you calculate the value of your time chopping it.)
1 cup refried beans (I used Rosarita Traditional)
8 flour tortillas (8 inches) warmed (the best way to warm tortillas, no matter what anyone says, is with a skillet. Warm the first one on medium high and as you fill it, warn the next one, be sure to turn over at least once)
3 cups shredded cheese (I used a Mexican blend from the dairy aisle)
Optional toppings: shredded lettuce; diced tomatoes, sour cream
Preheat oven to 350°. Melt butter in a large sauce pan. Sir in flour until smooth. Slowly add water. Bring to a boil and cook, stirring until thickened (about 1 minute). Stir in Mexican Blend Seasoning and garlic salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes
In a large skillet over medium heat, cook beef, sausage, and onion until meat is no longer pink; drain. Stir in beans; heat through.
Spread 1/4 cup of the in a greased 9×13 baking dish. Spread 1 Tbs sauce in the center of a tortilla and spread around Place 2/3 cup meat mixture down center of tortilla. Top with 1/4 cup shredded cheese. Roll up and place seam side down Once all tortillas are complete, pour remaining sauce over top. Sprinkle with remaining cheese (add a handful if you need to, no one will judge.) Bake uncovered 18-22 minutes or until bubbly and cheese is melted.
Wine Pairing Suggestions:
Serves: 6 big servings
Total time: 50 minutes
*Derived from Mandy’s Recipe Box
This was another great “make ahead” meal for Tahoe. One of the things I truly love about this recipe is its versatility. Don’t like sausage? Add more bacon. Or just leave it out completely. Not a fan of meat in general? Remove the meat and add mushrooms and shredded potatoes. You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme. Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc. Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!
10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese
Dice bacon and cook in a large skillet heated to medium-high, until browned. Transfer to a plate lined with paper towels to drain and cool.
Remove sausage from casing. Crumble sausage in same skillet used for bacon. Cook until no longer pink in the center. Transfer to plate with bacon to drain and cool.
Drain most of the grease from the skillet and return pan to medium heat. Cook and stir eggs until scrambled. Season with salt and pepper.
Preheat oven to 350°. Roll out crescent dough to cover bottom of 9×13 cookie sheet. Bake dough until golden brown, about 10 minutes.
Let dough cool. Spread a layer of salsa onto baked dough; top with scrambled eggs. Sprinkle crumbled bacon and sausage over eggs. Top entire pizza with cheese.
Bake until cheese is melted and beginning to brown, about 10 minutes. Cool, cut, and serve!
Total time: 50 minutes
*Derived from AllRecipes.com
When I first looked at this recipe, I was hesitant. I’m not a pup anymore. Remember when you could eat a huge cinnamon roll donut as a kid and be just fine until lunch? Ya, me, too. Try that now and I feel heavy and sick to my stomach. Don’t even get me started on the feeling like a nap is imminent. These are the reasons I had to pause. But, I was making this ahead for Tahoe, so coupled with some eggs, if just might work. And I dare say, it did!
1 loaf French bread cut into 1/2″ cubes (challah is a great option here)
2 cups milk
1/2 cup sugar
1 1/2 tsp pure vanilla extract (such as Spice Island)
For streusel topping:
1/2 cup all purpose flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch of nutmeg
1/2 cup cold butter, cut into pieces
Spray a 12-muffin pan with nonstick cooking spray. Cut bread into cubes and completely fill each well with bread. In a large bowl, whisk together milk, eggs, sugar, and vanilla. Carefully pour mixture evenly over each muffin well, compressing the bread cubes to allow more liquid to be absorbed. Cover the tin with plastic wrap and refrigerate 2 – 12 hours. (I refrigerated 2-3 hours and they were still amazing!)
Preheat oven to 350° and prepare streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, salt, nutmeg, and butter. Use two forks or two knives to crumble mixture into coarse crumbs. Sprinkle mixture evenly on muffins.
Bake muffins 20 – 25 minutes, or until tops are golden. Let muffins cool about 5 minutes and serve warm. These are great made ahead and then popped in the toaster oven.
Serves: 12 muffins
Total time: 2 hours, 40 minutes
*Derived from The Pioneer Woman
We live such a fast paced life: rushing the kids to school, then off to work ourselves, rush to pick-up the kids and off to their activities. Next it’s home again for dinner, homework, and baths. This is why I love Sundays. A day to slow the pace, hold the world at the door and make it wait for us to wake at our own pace. This past Sunday was no different, with the exception that the kids had horseback riding lessons late morning. So, not quite a hustle and bustle, but not as leisurely as usual. I also wanted to make them something special. Surprising my family with tasty breakfasts make my day. When I saw what it would take to make mini monkey bread, I knew I didn’t have time. But I did have time to come up with a cheater version! Served with scrambled eggs and bacon (and a LARGE coffee for me) makes this perfect special Sunday morning breakfast!
¼ cup melted butter
¼ cup packed brown sugar
2 large cans reduced fat Pillsbury Cinnabon Cinnamon Rolls
Preheat oven to 350 °. Spray 12 regular-size muffin cups. In small pot set on medium heat, melt butter. Mix in brown sugar and stir to combine completely.
Separate dough into individual rolls. Cut each roll into 4 pieces. Place pieces in muffin cups. Lightly pour butter and brown sugar mixture over muffin cups. Bake for 12 – 15 minutes until golden brown. Enjoy!
Total time: 35 minutes
*Original Serves4 Recipe
Once again I was making my amazing Maple Salmon , this is a frequent dish in our house. The hubs and the kids love it. And I never tire of making such a tasty, healthy, supremely easy dish. I thought about making my Buttery Corn bread, too. But, quite frankly, I just didn’t feel like putting in the effort. Perused my baking recipes and nothing jumped out saying, “Make ME tonight! Make me!!” I guess I would just toast some slices of Pulgiese like usual. As I was in the refrigerator I discovered a can of crescent rolls that were quickly coming to the end of their shelf life. I grabbed it, but am not a big fan of canned crescent roll. I wonder what else I could come up with . . .
1 regular size can refrigerated crescent rolls
2 Tbs garlic olive oil (such as Garlic Gold)
3 tsp Rosemary (next time I’ll used crushed)
1/2 to 1 Cup shredded Parmesan
Preheat oven to 375°
Open can of crescent rolls, pinch seams together and roll flat, about the size of a small cookie sheet. Pour garlic olive oil into small bowl and with pastry brush, evenly brush dough with oil. Sprinkle with rosemary and then parmesan cheese. Roll into tight log and cut into 1″ thick slices.
Place flat on parchment lined cookie sheet and brush with remaining garlic olive oil. Bake 10-15 minutes, until golden.
Total time: 30 minutes
*Original Serves-4 Recipe
Now, this has quickly become my “go to” dessert. And I’ve made it in a few forms, bundt, loaf pan, and mini bundt. The mini bundt had disastrous results, by the way. Oh, it tasted fine. Quite good, actually. Just like it should. But not so pretty things happen when mini bundt pans are overfilled. And I have a tendency to overfill things: cupcake pans, cake pans, baking pans in general, frying pans, wine glasses (though I don’t truly believe that last one counts because I simply don’t believe it’s possible. Unless it is literally overflowing, and even then, if you can get to it quick enough, I think not). So it really should not have surprised me when I peered into the oven and saw my mini bundts about to plop onto the electric coil at the bottom of the oven, especially since as I was filling them I thought to myself, “this is definitely too much.” But there I was, wondering how I was going to get them out of the oven without making a complete mess and then later, how I was going to extract them from the mini bundt pan. Which I was never able to do. The whole family is now walking by and scooping out a bite on their way by. You know what, though? The loaf pan worked perfect!
1 (15.25 oz) white cake mix
1 (5.1 oz) vanilla instant pudding mix
1 tablet Mexican chocolate, ground (I used Ibarra Authentic Mexican Chocolate)
1 ½ cups water
1/3 cup vegetable oil
3 large eggs
Preheat oven to 350° F.
Grease 10″ bundt pan or several loaf pans with non-stick cooking spray.
In a large bowl, beat cake and pudding mixes, water, oil and eggs. Pour half the mixture into the bundt pan.
The Mexican chocolate disk is very hard, I double wrapped it in zip lock bags and beat it with a meat mallet. Add Mexican chocolate to remaining batter. Stir to combine and pour over white batter.
Bake for 45 minutes or until toothpick inserted comes out clean. Cool for 20 minutes and then invert over a cooling rack to cool completely. This final step is very important to wait as close to the 20 minutes as possible. In my excitement, I attempted to invert it too early and a big portion of the inside cracked.
Total time: 60 minutes
*Derived from Spoonful
-  Sweet Saturday: Russian Apple Bundt Cake (julzalicious.wordpress.com)
- Lean and lovin’ it: Early holiday gift yields sweet Christmas cake (dailyherald.com)
- 15 Beautiful Bundt Cakes!!! (katerinasgift.com)
There are two things always welcome in my home, risotto and pancetta. Ok, there are a whole lot more than that, but for the purposes of this post, let’s just go with it. Now that we are fully ensconced in the comfort food time of year, I just naturally gravitate towards risotto. Don’t get me wrong, I’ll be making spring risotto, too! But the pancetta and the rosemary in this one screams comfort. With the first bite you feel as if you are being lovingly wrapped in a cozy blanket. Nothing beats that feeling on a cold night after a long day!
5 cups unsalted chicken broth
1 Tbs olive oil
3 oz chopped pancetta (you can often find it already chopped and packaged in the deli section of national grocery stores)
½ cup minced shallots
1½ cups Arborio rice
1½ tsp chopped rosemary
2 cloves garlic, minced
½ cup dry white wine (might as well pour a glass for yourself, too!)
1 tsp black pepper
1 tsp white truffle oil
½ tsp kosher salt
Bring stock to simmer in small saucepan. Keep warm over low heat
Heat a Dutch oven over medium heat. Add olive oil, swirl to coat. Add pancetta; sauté 6 minutes, or until crisp. Remove pancetta from pan and drain on a paper towel. Add shallots to pan drippings and cook 2 minutes (being careful not to brown), stirring frequently. Stir in rice, rosemary, and garlic. Cook 1 minute, stirring constantly. Add wine and cook for 2 minutes, or until liquid is absorbed. Stir in 1½ cups of stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, ¾ cup at a time (reserve 1/3 cup for end), until each portion of stock is absorbed, stirring near constantly (it will take about 20 minutes). Stir in pepper, truffle oil, and salt. Remove from heat and stir in reserved 1/3 cup broth. Top with pancetta.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Total time: 40 minutes
*From Cooking Light
- my mushroom risotto (fruitandpurl.wordpress.com)
- Recipe: Pumpkins & Pancetta (staralfur11.wordpress.com)
- Risotto: a wasted stock cube (whatsfort.wordpress.com)