Enchilada Sauce

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This enchilada sauce has a fresh taste and is so easy to make. I think you will love it!

When I was making my Short Rib Enchiladas, it occurred to me that I could make the sauce......and most likely make it taste better than the canned sauce you buy at the supermarket. There are many different types of enchilada sauce, but, most common is this tomato based sauce. The ingredients are pretty simple and it is quick to make.

Enchilada Sauce

 3 T oil - grape seed, olive oil or canola

3 T flour

2 T chili powder

1/2 tsp garlic powder

1/2 tsp. Kosher salt

1/2 tsp. Cumin

1/2 tsp. oregano

1 -8 ounce can tomato sauce

1 1/2 cup chicken broth

Over a medium set burner heat the oil in a saucepan. Add flour and using a flat whisk or fork whisk until thick. Add the spices, continuing to whisk for about a minute. Making sure the flour is cooked. Add the tomato sauce slowly, whisking and then add the broth. Whisk until smooth and thickened.

 

 An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.

Here's some links to some delicious chicken enchiladas-

Tink's Chicken Enchiladas

Creamy Chicken Enchiladas 

Short Rib Enchiladas

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I have been on a short rib terror lately! I have made short rib quesadilla's, short rib cottage pie and short rib ravioli's!! Here's what I do- I cook up about 5-8 pounds of short ribs, then I remove the meat from the bone and freeze portions into freezer bags. The time put into cooking the ribs becomes even more worth it when you can easily make several dinners....not to mention....they are so good!!

 We are on a 7 week long motor home trip and I have the short rib cottage pies in the freezer and packets of short rib for quesadilla's  for lunch on the road! The hubster is loving it! 

 

Short Rib Enchiladas

2 1/2 lbs. bone in beef short ribs cooked using this recipe

short rib recipe

1 large yellow onion, finely chopped 

1 can (28 ounce) re enchilada sauce

oil for cooking tortillas

18 corn or flour tortilla's

6 cups shredded cheddar and Monterey Jack Cheese or a Mexican blend 

 

 Crema or sour cream, Fresh cilantro leaves and a jalapena' pepper, for serving and garnish.

 

 

Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish.

Remove the cooked short ribs from their pot and transfer them to a large plate. When cool enough to handle, remove and discard the bones, visible fat, and connective tissue. Shred the meat using your fingers or two forks and set aside.

Strain the sauce from the slow cooker through a fine-mesh strainer into a medium bowl. Skim as much fat as possible from the liquid in the bowl.

In a separate medium bowl, stir together the enchilada sauce and ½ cup of the cooking liquid.

Heat the remaining oil in a large pan over medium-high heat. When the oil shimmers, add a tortilla and fry for 10-20 seconds on each side until just lightly browned. Transfer to a paper towel-lined plate and repeat with the remaining tortillas, layering paper towels in between. 

 

To assemble the enchiladas, ladle about 1 ½ cups of the enchilada sauce over the bottom of the prepared baking dish. 

 

Fill each tortilla with some short rib, onion and cheese and the sauce mixture. Place into prepared baking dish. Pour more sauce over the top and sprinkle a good amount of cheese over the top

Cover with foil and bake for 20 to 25 minutes, until the cheese is bubbling. Remove the foil and bake for another 5 to 10 minutes, until the top is golden. Let cool for 5 to 10 minutes.

Serve with a dollop of crema/sour cream, and a sprinkle of cilantro leaves and jalapena slices if desired. 

 

 

Ketchup Homemade

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Is your tomato bush over grown with tomato's? Mine is! I planted 4 small bushes and now they are taking over my small garden! Between the zucchini and the tomato's, my pumpkins, cucumbers and peppers don't have breathing room! So, I thought about it and decided to make a healthy ketchup. My grandchildren love ketchup so much, it's almost like they have a french fry with their ketchup! So, knowing they were coming to Grandma's, I made a healthy ketchup....not only a fresh, clean flavor by no preservatives and less sugar.

Irish Whipped Cream

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Irish Cream- a slightly boozy cream addition for coffee, chocolate mousse, hot cocoa, cake, brownies and many other treats! It is a sweet and creamy topping with just a hint of chocolate!

 

Surprise your loved ones with this topping on St. Patrick's Day! 

Chicken Parmigiana

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It all started a long time ago with eggplant!

The classic Italian dish of eggplant sautéed in olive oil and layered with tomato sauce and mozzarella cheese. Though the name means "eggplant in the style of Parma," a Northern Italian city, the dish originates in Southern Italy where eggplants, tomatoes, and olive oil are plentiful. In fact, real classic eggplant parm is made solely with mozzarella cheese—it doesn't necessarily have Parmesan at all. 

Lemon Loaf- copy cat Starbucks

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I believe I nailed it!! That delicious Lemon Loaf at Starbucks! This is a copy cat of that delicious soft lemony loaf we can't resist when we stop into Starbucks! 

This recipe is easy to follow, takes about 1 hour total to make and it will make you and your family want more!
 

Chocolate Tartufo

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"Death by Chocolate".....I never quite understood this expression? The phrase always sounded funny to me....almost dangerous really...what could possibly go wrong with chocolate?

Cheese Souffle

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This is KILLER! That is what I wrote on this recipe from my 22 years of culinary education. I love souffle and this is one of my favorites! I have tweeked it here and there to perfection!

Bacon Wrapped Brussel Sproats

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The Super Bowl may technically be an NFL game, but we all know what we're really looking forward to when Sunday rolls around—the snacks. Some of our personal favorites include classics like Cinnamon Fireball Wings, a fun recipe using Cinnamon Fireball whiskey! Add a few shots to match!  A long time favorite is Spicy Stuffed Mushrooms that my daughter Holly created ....yum! I love making these quick and easy Pepperoni Pin Wheels, a fun presentation and so delicious!  Pepper Poppers filled with delicious Feta and Pepperjack cheeses are always a hit too! But if you want to branch out a little bit, I have also a few healthy-ish recipes also included a few healthy-ish recipes, Buffalo Cauliflower Bites, Roasted Thyme Tomato Bruschetta, Sweet and Spicy Chicken Wings and this delicious appetizer Bacon Wrapped Brussel Sprouts!—even if your team doesn't win, at least you'll have a winning menu.

Pork Schnitzel Sliders

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Superbowl! Let's change it up a bit! This idea hit me when I was frying pork schnitzel for dinner the other night. Wee Bear and I love pork schnitzel and I got to thinking, why not make a slider with it for a party!

Buffalo Cauliflower

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Superbowl!! I made individual plates with several appetizer's to nosh on while watching the game! with the Buffalo Cauliflower I included

Blue Cheese Dip

Sausage Cheddar Meatballs 

Vegetable sticks

Bacon Wrapped Brussel Sprouts(will write recipe tomorrow)

 

Sausage and cheddar Meatball Appetizer (baked)

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I decided on a individual appetizer plate for each guest for a dinner party I had last weekend. We watched the play off game with our appetizer plates, then moved to the dining room for dinner. I prepared Beef Bourguignon for the main with creamy mashed potatoes, crusty sour dough bread and a side salad. My guests raved about the entire meal! 

Braised Short Rib Pot Pie

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Who doesn’t love a great pot pie?  Meat and vegetables and gravy under a blanket of pastry, these pies are American Classics.  But they go back in culinary history considerably longer. In the Roman Empire, the pastry was banquet fare.  Sometimes the crust revealed live birds, which must have been quite a shock to unsuspecting guests.   In 16th century England meat pies became all the rage.  The English ate meat pies of all sorts – pork, lamb, game and they were especially fond of using venison. 

Braised Rib Tacos

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Just in time for Play off games and Super Bowl!

I made braised Short Ribs the other day and had some left over meat! Yay!

Here's what I did!

I wrapped the shredded short rib meat in warmed tortillas and top with diced white onions, sliced radishes, slaw and salsa.That's it!! A second dinner DONE!

Stuffed pork chop with mustard cream sauce

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This recipe is easy enough for a great weeknight meal, but they’re fancy enough to impress guests. And, they’re a great to use up your leftover stuffing from Thanksgiving.

I recommend bone-in pork chops that are about 1 1/2″ thick. The butcher can cut a pocket in them for you so that is one less step you have to do at home. Your local butcher will love serving you. Don’t be afraid of that meat counter!

Blue Cheese Dip

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It's a rule at our house.....you simply cannot have chicken tenders or buffalo wings without this blue cheese dip! Wee bear loves this blue cheese dip with just about anything! I love it with cut up vegetables like carrots, cucumber, red or yellow bell pepper, mushrooms or celery.

Hasselback Potatoes

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This name for this yummy side dish comes from the Swedish word Hasselbacken, the Stockholm restaurant where it was first served.

Crispy on the outside and tender soft on the inside, the baked potato slices are similar to thick potato chips, but the slices are still attached to the base.