Thursday, May 27, 2010

Pioneer Woman's Enchiladas

These enchiladas are fabulous! I got the recipe from the Pioneer Woman and changed a couple things to my liking.

Here's what you will need:

1 Tablespoon Canola Oil
1 Tablespoon Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
1 can (4 Ounce) Diced Green Chilies
½ teaspoons Salt
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
3 cups Grated Sharp Cheddar Cheese
1 cup Chopped Green Onions
½ cups Chopped Cilantro

First, we're going to make the sauce. Throw 1 tablespoon canola oil into a medium saucepan, followed by 1 tablespoon flour. Whisk it together over medium-low heat.

Continue cooking for about 2-3 minutes, and then pour in your can of red enchilada sauce and chicken broth. Add 1/2 teaspoon of pepper and 1/2 teaspoon of salt. Stir it all in and let simmer on low while you start everything else.

Now, time to make the meat. Chop up 1 onion...
Then throw it in a skillet with a drizzle of canola oil to saute over medium heat for a couple minutes. Now, add your hamburger meat.

Once it's browned, add 1 can of green chilies and a sprinkle of salt. Now, take the meat off the heat and let it hang out until you're ready for it.

In a small skillet over medium heat, add some canola oil and fry individual corn tortillas just until soft....about a minute. Now go back to your sauce and add a generous portion of chopped favorite.
So once all your tortillas are done, dip each one in your pot 'o sauce and lay out on a cookie sheet or just stack them on a plate. Time to assemble! Spoon a spoon (does that make sense?!) of meat on each tortilla, add some grated cheddar cheese and a sprinkle of green onions, and then roll up and place seam side down in your baking dish.
Once they're all in the dish, pour your remaining sauce on top and then add your grated cheddar. Don't be stingy with the cheddar guys. Trust me. I also added some chopped chives on top...mainly because I now look for any excuse to use my fresh herbs I'm growing ;)

Bake at 350 for about 20 minutes, or until the cheese is all nice and melted. Once you're ready to serve 'em up, sprinkle some fresh chopped cilantro on top and enjoy!

Sunday, May 23, 2010

Banana Cream Soda

It's Sunday Funday!! That's cocktail time folks.

Banana Rum and Cream Soda. That's all you need. May not sound like the greatest combination, but trust's deee-licious! My dad first introduced me to this concoction, which was quite a surprise because he usually does not like any sweet mixed drinks. It's just that good people. All you do is mix Banana Rum and Cream Soda together over ice, and you're good to go. I'll let you decide on the mix ratio ;)

Happy Sunday Funday!

Wednesday, May 19, 2010

Roasted Broccoli

Ok, this dish is an absolute staple in our house. I make it pretty much every single night. No joke. Danny would never go near broccoli until I started cooking it like this. Now, he can't get enough of it!! I even asked my mom the other day if roasting broccoli somehow takes all the nutritioal value out of it, because it taste just too darn good!! She said no, so we're good to go!

Here's all you do:
Cut 1 crown of fresh broccoli. 1 head is the perfect amount for two people.

Throw it on a cookie sheet, drizzle with a bit of olive oil, sprinkle salt and pepper over it all, toss it up, and bake at 400 or 425 degrees for about 10-15 minutes. The baking time is up to you depending on how done you like it. I never set the timer, I just check on it every few minutes.
It's also great to sprinkle lemon zest over it before baking if you happen to have lemmons on hand...

I actually cook it a little longer than this picture shows. I like it when it gets some of that good crispy black stuff on the ends. mmmmm....

And the great thing about buying fresh broccoli crowns, is they last a while in the fridge! I buy a couple produce bags full every time I go grocery shopping.

Now go try your broccoli like this, you'll be in for a treat!

Sunday, May 16, 2010

Chicken Cordon Bleu

I absolutely *love* this dish! It's super easy and extremely delicious. This was Danny's choice for his birthday dinner this year, which works for me!

  • 2 skinless, boneless chicken breasts
  • 2 slices Swiss cheese
  • 2 slices ham
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup chicken broth
  • 1 teaspoon chicken bouillon granules (or 1 cube)
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

First, pound out your chicken breasts to flatten them out a bit. Put a slice of ham and cheese on each one, and then fold the flap over and pin down with toothpicks.

Mix 3 tbsp flour and 1 tsp paprika in a small bowl and coat the chicken pieces on both sides.
Heat a skillet over medium-high heat and add 6 tbsp of butter. Let the butter melt and get all nice and brown. Let it sizzle for a while and eventually it will calm down and you'll be ready to go. Now, put your chicken in the skillet with the ham & cheese side down at first and let the chicken brown. This should take about 2-3 minutes.

Then let the other side brown for another few minutes.

Meanwhile, get your 1/2 cup of chicken broth and mix in you chicken bullion cube. When all sides of the chicken are browned, reduce heat to low and pour in the chicken broth mixture. Cover and simmer for about 15 minutes. Remove the toothpicks and transfer the breasts to a warm plate.

Now, it's time for that sauce! Turn up the heat on the skillet to medium low heat. Add 1 tbsp cornstarch and 1 cup heavy whipping cream. Slowly whisk the cream mixture into the skillet. Continue stirring until sauce is thickened… This usually takes about 10 mins. Generously pour it over the chicken and it's dinner time!

Thursday, May 13, 2010

Cookies and Cream Cupcakes

If you like cookies and cream icecream, you will LOVE these cupcakes. I was a little hesitant at first because I'm not a huge chocolate cake fan and I didn't want these to taste like chocolate cake, and believe me...there was no chocolate cake resemblance here. They were pure heaven.

Oreo Batter
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 and 3/4 cups sugar
  • 1 tsp vanilla
  • 4 large egg whites
  • 1 and 1/2 cups buttermilk
  • 1 and 1/2 cups chopped Oreo pieces - yum!

Mix together the flour, baking soda, baking powder, and salt in a medium bowl. In a larger bowl, mix together the butter with the sugar and vanilla. Then, add the egg whites, half at a time. The mixture will go from crumbly to soupy. Add half of the flour mixture and then half of the milk to the butter mixture, mixing until well-blended. Repeat with the remaining halves of each. The mixture should now have a normal cake batter consistency. (By the way, if you don't have buttermilk, just add 1 tablespoon of vinegar to your milk and let it set a few minutes). Now for the best part - stir in your oreo pieces.

Now, pour the batter into cupcake paper-lined cupcake pans and bake for about 20 minutes at 350.

Now while they cool, time to make the frosting!
  • 1 and 1/2 sticks butter, softened
  • 3/4 cup shortening
  • 1 and 1/2 tsp vanilla
  • 6 cups powdered sugar
  • 3 Tbsp milk
  • 1 cup chopped Oreo pieces

First, mix together the shortening, butter, and vanilla. Add in the powdered sugar 2 cups at a time. Then, add in the milk, and mix until well-blended. Finally, mix in the Oreo pieces....mmmm....

Now spread on and enjoy!