Friday, February 27, 2009

Enchilada Sauce by Emeril

Hope I'm not breaking any copyright laws here. I am paraphrasing this recipe.
Ingredients:
3 T oil
1 T flour
1/4 Cup chili powder
2 cups chicken stock
10 oz tomato paste
1 tsp oregano
1 tsp cumin
1/2 tsp salt
Directions:
In medium pot place oil and flour. Stir to make paste. Cook for 1 minute. Add chili powder and cook 30 seconds. Add rest of ingredients. Bring to a boil. Reduce heat and simmer 15 minutes. I used this sauce over Corn and Cheese Enchiladas posted on 2/26/09.

Thursday, February 26, 2009

Corn and Cheese Enchiladas

I found a recipe for this in All You magazine. I changed it a bit -making substitutions for things I didn't have and adding black beans. I also made Emeril's enchilada sauce instead of jarred/canned sauce and its good. (It gets expensive and takes up too much space to have too many condiments-especially ones you use only twice a year. I think it cost me less than a dollar to make it.)
Ingredients:
10 6-inch tortillas
2/3 cup enchilada sauce
1 T oil
2 scallions, chopped (green & white parts)
2 garlic cloves, finely chopped
1 can whole kernel corn, drained
1/2 can black beans, rinsed and drained
1/2 cup whole milk (cream or 1/2 & 1/2 works, too)
salt to taste
1.5 cups mexican, cheddar, or mozarella cheese divided (see directions below)
Directions:
Saute onion and garlic in oil about 1 minute on medium high heat. Add green onion and cook 1 more minute. Stir in corn, beans, 1/2 cup cheese and whole milk (I used half-and-half). Cook 8 minutes or until cheese is melted. Salt to taste. Heat stack of tortillas in microwave about 50 seconds. Spray casserole dish with oil. Place 2 spoonfuls of filling into each tortilla and roll them up and place seam-side down in dish. Pour enchilada sauce over enchiladas and top with 1 cup cheese. Bake 20 minutes. *I will post enchilada sauce when I get a chance.

Saturday, February 21, 2009

Banana Nut Bread

Banana Nut Bread

1 stick of butter, at room temperature
1 cup of sugar
2 eggs
3-4 bananas, preferably ripe
2 cups all-purpose flour
1 teaspoon baking soda (sifted in flour)
1 cup nuts (optional) (I use chopped pecans)
1 cup raisins (optional)
1/2 Tablespoon vanilla

Directions:
Cream butter and sugar together. Add eggs, one at a time. Then add the bananas, sifted flour and baking soda; mix well. Add nuts, raisins, and vanilla. Pour into a greased loaf pan (or greased/lined muffin pans) and bake at 350 degrees for 30-40 minutes.

***For the muffins, I took them out after 30 minutes. I usually bake the loaf for 40-50 minutes, or until the middle is done. Also, I ended up with approximately 20 muffins with just one batch. I know this recipe can be easily doubled to make multiple loaves or to freeze some.

Friday, February 20, 2009

Butter (in your blender)

I made butter! Without a churn! I stole the idea from homeschoolfreebieoftheday. I had some cream that I did not have any plans for and being curious about this I decided to try it. I thought the kids would enjoy it-they were not impressed! You pour the cream into your blender with a bit of salt. Put the lid on (very important). Put on lowest setting and prepare to wait. It took about 15 minutes. Having made whipped cream before, that's what it looked like and I almost lost hope. After a few more minutes, I turned it off and checked it and noticed some grainy mixture in the bottom. Then I knew it was going to work. At this point you just stop periodically and pour the liquid off. Then you "wash" the butter by adding small amounts of water, blending it, then pouring it off again. I eventually got light, fluffy butter. And we had it on some biscuits!

Friday, February 13, 2009

Greek Layered Dip

I saw a similar recipe somewhere, but can't remember where. Can't wait until dinner tonight to try it! Of coarse, it could be an appetizer or party food too.
Ingredients:
1.Hummous (I usually make it myself or buy a boxed mix and "doctor-it-up". Hummous is just sesame tahini, chick peas, garlic, lemon juice, olive oil and a dash of cayene pepper-just add stuff until you like the taste and texture:)
2.Feta cheese (crumbled)
3.red onion (diced)
4.cucumber (diced)
5.Kalamata olives
6.plum tomatoes (diced)
Pita bread
Various veggies (I'll use pepper strips, blanched brocolli, carrots, celery)
Layer 1st 6 ingredients in a dish. Serve with toasted pita bread triangles and vegetables.

Thursday, February 12, 2009

Chicken in Creamy Chive Sauce

This recipe is from my friend, Johanna.

6 boneless chicken breast (1 1/2 lbs)
1/4 c butter
1 0.7 oz package of Italian salad dressing mix
1 can of golden mushroom soup
1/2 c of dry white wine
1/2 of an 8 oz tub of cream cheese with chives


Place chicken in slow cooker. In pan, melt butter. Add dressing mix, soup, wine and cream cheese. Stir until combined. Pour over chicken. Cook 4-5 hours on low. Serve with pasta.

Monday, February 2, 2009

Hot Cocoa

Since my children were determined to enjoy the wet, slushy snow today, I decided to make some cocoa. Here's a quick recipe:
3T cocoa (unsweetened)
1/4 c sugar
4 c milk
1/4 tsp vanilla extract
Heat the milk in a saucepan on high until it almost boils. Mix dry ingredients in a bowl. Take milk off stove eye when milk is hot. Add a little of the hot milk to the dry ingredients and stir well. Then dump that back in the pot and add the vanilla. You can add marshmallows. Or you could add other ingredients to make it fun (like peppermints, caramel sauce, or anything else you like... (I made some for myself with 1 packet of truvia instead of sugar).