Easy and delicious enchiladas and rice

I have experimented with trying to make the perfect enchiladas that are not too heavy and rice that has flavor but not too overpowering. I realized I was over doing both, so I researched a bunch of recipes and made my own. Of course, I didnt measure anything, ugh,  so I am hoping the measurements are about right. :/ Also will add pictures when I make them again but ate them too quickly.

Enchiladas

(makes a 9 x 11 pan, 8-10 tortillas)

Preheat oven to 350

Filling:
1 pound of cooked ground beef, seasoned with taco seasoning, fat drained
1/4 cup cream cheese
4.5oz can of green chilis

After cooking and draining fat from beef add cream cheese, seasoning and green chilis. Put about 1/3 to 1/2 cup of mixture in each soft tortilla (I used flour). Roll and line them up in a casserole dish.

Topping:
16 oz Jar of taco sauce (red sauce found near other sauces but it's not enchilada sauce)
1/2 cup of sour cream

Combine together in sauce pan and stir until mixed thoroughly and heated through. Then pour over top of tortillas. Top with shredded cheese

Cook at 350 for 30-40 minutes

Before serving I added shredded romaine lettuce and sour cream on top.

Southwestern Rice

(serving size 6)

Ingredients:
4 cups of cooked rice or 1 1/3 cup of uncooked (I used 2 boil in a bag whole grain)
1/3 cup of chicken broth
4.5oz can green chilis
8.5 oz can of corn
8oz can of tomato sauce
1 Tb oil or butter
1 teaspoon of cumin
Salt and pepper to taste

Once rice is cooked add all above ingredients and combine well. Put in an oven safe dish, top with cheese and bake at 350 for about 15-20 minutes.

I like to add fresh cilantro or parsley on top before you serve, it adds a little color. :)

Making your own "Cream of Anything"

Now I love Campbell's cream of mushroom as much as the next person but when you are throwing dinner together and look in the pantry and there is no can, don't freak out you can make your own! (Added bonus you can make it dairy free)

What you need:
2 tablespoons of butter (for DF use earth balance butter)
8 oz of frozen or fresh broccoli florets (sliced mushrooms or diced celery)
Salt and pepper
1/3 cup of flour
1 cup of heavy cream or you can use whole milk (Use coconut milk)

Melt butter in pot and begin by sautéing your vegetables on medium heat. Season as needed with salt and pepper. Use your spoon to cut them up as they cook. Once cooked remove vegetables but leave the juice/butter mixture in the pan. We will use this to make a roux. (Roux- is a thickening agent when you mix fat and flour) Some people get freaked out by recipes that need a roux but it is very easy!

Start with fat mixture

Using a whisk to slowly stir in your flour a little at a time. The goal is to make a paste like mixture. You might not use all the flour or need more depending on how much liquid there was.

You want the flour to absorb all the fat

Then you are going to slowly pour in your cream and continuously whisk. Bring the heat up to a boil to help thicken and then back down to simmer. Once the sauce is thick add back your cooked vegetables. (you might need to season more with salt and pepper. I always add a little dried parsley too)

Here is the finished product

Now it obviously won't be as thick as a can of cream of broccoli but it does thicken up once you cook it. You can also leave in the fridge over night to let it thicken some more.


So easy! Enjoy!

(If you need a cream of chicken you just make a roux and add chicken broth and cream)

Starting Back

**disclaimer: I am not a writer! The only reason I passed English and history in college was because my sister edited my papers. In exchange, I helped get her through Spanish. So please ignore the grammar, punctuation and tense shift errors. I know it will make some of you cringe so in the future there will be less writing and more list of ingredients and instructions.**

My Food Story! 

I love cooking! I would call myself more of a food enthusiast instead of a chef. I have not been to culinary school but have had some great food experience. I began working for catering events in middle school, that's where I learned how to cut and stuff a bell pepper. :) I think that's when I really started to love cooking. In high school I began working for a catering company but did not do much cooking, more assembling and serving, but still loved it.

Then my senior year of high school my aunt and uncle started the south beach diet and asked me if I would be interested in cooking for them. So I became their personal chef and cooked 2-3 dinners for them every week and also prepared some lunches, snacks and desserts. This peeked my interest in nutrition and I wanted to learn how certain foods react in your body and what your body really needs.

So I went to college and majored in nutrition for my first two years. Then one of my professors laid out for us our job options as a nutritionist: dietitian in a hospital, food counselor, or food critic/writer (I know there are more but she said these were the main ones). I knew I had no interest working in a hospital and as I already told you I cannot write, so I quickly changed my major to art (my other love) and just minored in nutrition. Before I graduated someone asked me why an art student took organic chemistry... Ugh don't remind me!

While in college I got the opportunity to be a personal chef for a family in town. They loved organic food and tried to limit their meat intake. This was new to me, growing up in a family with 5 kids, I was used to meat and potatoes to fill up hungry bellies. It was so much fun getting to spend someone else's money on buying all the organic food that a poor college student couldn't afford. I worked for this family for three years and the only reason I stopped was because I graduated, moved and was getting married. It was one of the best jobs I've had!

After getting married, I continued to dabble in food some: catering a wedding, selling casseroles and eventually working at Gourmet Tiger (bakery, catering company and cafe). I am taking a break right now since I just had baby #2. Even though I am not working right now does not mean I have stopped cooking or experimenting with food.

My love language is serving food, it's how I express myself and it's a stress reliever for me. I love sharing recipes and getting people interested in food. So I began this blog forever ago and kind of let it go. Oops! I blame it on the babies.

Anyways, I want to start it up again. I will be adding tips and recipes to help inspire you to cook! Feel free to post any recipes or ask questions. I will try to answer anything I can. Hope you enjoy!

Brownie Cheesecake!! Oh yes!

This is a very easy cheesecake, its amazing!

I box of Brownie Mix

16 oz of Cream Cheese softened (2 pkgs)

2 large eggs

3 TBS Heavy Cream

2 Teasponn of vanilla

1/2 cup sugar

Hershey Syrup

Preheat Oven 350. Prepare brownie mix according to box. Pour in springform pan. Bake for 15 minutes.

Make Cream Cheese Mixture: Beat Cream cheese, eggs, cream, vanilla, and sugar. Pour onto top of baked brownie mix. Then pour hershey syrup in decorative form.

(I did three circles and then ran my fork through them in a zigzag pattern)

Bake for 30-35 minutes. Let cool and then chill for at least 45 minutes.

Chocolate Lava Cakes

DELICIOUS!!!!

15 pieces Dove Dark Choclate (i used semisweet chocolate bark)

3/4 stick unsalted butter

2 Large Eggs

1/4 cup all-purpose flour

Preheat oven to 400. In double boiler combine chocolate, butter, and sugar until just melted. Remove from heat.

Add eggs and whisk then add flour and chocolate mix.

Grease four 4 oz ramekins. Distribute ramekins.

Bake for 10 minutes. Do not Overbake!!!! Sides will be set but centers should be soft. Serve Immediatley. My husband ate every bite, I served with ice cream! Delicious!

The easiest cheese-ball ever!!!!!

My husband devours cheese so I came up with the easiest cheeseball.

1 pack of cream cheese

bacon bits

(kroger has turkey bacon bits)

chives

Combine, which is easiest using your hands. Then roll in crushed pecans. I actually have ground pecans which is even smoother.

Mama B's Black Bean Salsa

So my best friend's mom makes the most amazing black bean salsa... so I had to share the recipe!

2 cans black beans (drained)

1 can shoepeg corn (drained)

1 can petite diced tomatoes

1 small can green chilis

4 tbsp lime juice

3 tbsp vegetable oil

4 large cloves of garlic (chopped finely)

1/2 cup cilantro YUM! (chopped)

1/2 red onion (chopped)

1 tbsp ground cumin

1 tsp salt

Mix together and serve!!!!!

Broccoli Salad

My husband loves this! Mainly because of the bacon and cheese but its great and taste even better the longer it sits.

Raw broccoli- cut into small pieces

(I used about a head of broccoli)

Cheese- I did sharp cheddar and block and I cube it.

(Do not use shredded it doesnt give the same impact)

Bacon- cook then break into small pieces

(I used turkey bacon, like always)

Dressing

1/2 cup of miracle whip

1/4 cup sugar

1 TBS White vinegar

Strawberry Cake!!!

Yes its amazing! It taste like Edgars strawberry cake! I have made it as cupcakes but i had to use a little less oil because its a crumbly cake and super moist.

1 box white cake mix

1 box strawberry jello

1 cup mashed strawberries

1 cup oil

4 eggs beaten

1/2 cup milk

1/2 cup coconut (opt)

1/2 cup nuts (opt)

I normally never add nuts but the coconut is good in it.

Combine all ingredients; beat. Bake at 300 until cake springs back when touched. I like doing it as a double layered round cake.

Frosting: (BEST PART)

1 box of Confectioners Sugar

1 stick butter melted

1/4 cup mashed, drained strawberries

1/4 cup coconut

(I normally have to add a little more confectioners sugar to get the right consistency. Just eye ball it.

Mix all and spread on cake. *I normally drizzle it because the cake can fall apart easily if you ice it like a normal cake.

ENJOY!!!!

Cheese Biscuits!

1 1/2 cups flour

3/4 cup sugar

1 1/2 teaspoon baking powder

3/4 cup milk

1 egg, beaten well

4 tablespoon butter, melted

1/4 teaspoon vanilla

1 cup shredded cheddar cheese

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan.

Combine flour, sugar, and baking powder in a large bowl and set aside. Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.

Incorporate shredded cheese into batter. Do not over mix.

Divide batter evenly among greased muffin tins. Bake for 15 to 20 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a thin knife inserted into the center of the biscuits will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each biscuit from its mold.

Makes 10 to 12 biscuits.