Foodie Friyay: Saucy Enchiladas

On my Facebook page earlier this week, I shared that I had made my first enchilada dish of the winter season. I LOVE enchiladas. Well, most things Mexican really, let’s be honest. I like making mine saucy, so that I can use it to dip into, like you’d layer on hot sauce or salsa on anything else Mexican.

I wanted to share, as it’s a favorite of mine, especially during these colder months. I hope you enjoy this as much as I do!

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So to start, you’ll need these ingredients:
1 pound Ground meat (or meat substitute)
1 28 oz (or a big can…) of Enchilada sauce. I take mild here
1 10 oz (small can) of Enchilada sauce. I use medium, for some heat
Tortillas (I make 6 enchiladas, using one tortilla each, so make something else with your tortillas soon)
Onion to like, diced
Tomato to like, diced
Small can of Refried beans
Shredded cheese, to like

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First, you’ll want to brown your meat. I add diced onions, but you don’t have to. I’ll start browning my meat (I don’t always use beef either. Turkey is usually a healthier option, while still reasonably cheap), then start dicing my tomato and onion.

I’ll do onion first, and split the onion that I dice (half an onion total), to put in the meat while it’s browning, then the other half on top (you’ll see later).

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When the meat is pretty much done, I’ll add some taco seasoning. Yes, even keeping the grease. It substitutes for the water needed, and you don’t need as much seasoning, since it’s more “potent”. Another good way to save money (and kind of your drain)!

You’re probably wondering, WHEN SHOULD I TURN ON MY OVEN?!?! Well, it’s here. 375 will do.

I’ve also used the powdered enchilada sauce here. They taste about the same, and since I have the big tub of taco seasoning, I find it more economical to use that.

From there, I’ll take the small can of Enchilada sauce, and pour it on the bottom of my baking pan. There’s no need to put foil or spray the pan down prior, as the sauce acts as a good layer anyway.

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After this, it’s creating that perfect enchilada!

Lay down a tortilla, add some refried beans, add some of your meat (or meat-mix), and fold up.

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After this, put each enchilada into your small-sauce’d pan! I put mine in, each time I completely fill and wrap them.

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Hopefully these pictures are helping you! I know I was curious on how full to fill them (I even had issues on burrito’s/tacos! I really still do too haha!), and it is an art, and it takes less than you think it will! Plus, I’ve noticed that some people (over the years) don’t know how to fold a burrito/enchilada (I fold them the same).

After this, finally, we add the large can of sauce, top with shredded cheese, tomato and the rest of the onion!

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Now, with all of that done, go bake it for about 20 minutes, till the cheese is melted, and sauce is bubbling a bit.

Cool and serve. You can even add some sour cream, or intense the heat however you’d like!

What’s your favorite Mexican dish? Let me know!

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Spooky Foodie Friyay: Halloween Food Series

For the next 3 weeks, I’m making Foodie Friyays all about Halloween food. This will be the perfect series for throwing those parties, and even some cute dishes perfect for a potluck or even just dinner this month.

So light your candles, grab a cup of coffee/tea/drink, and a notepad!

This week is all about snacks. I hope ya’ll are ready, and are decent on plating things (because I’m totally not)! I’m including things that could be appetizers as well here.

To start out, I have a Pinterest board of a bunch of snacks. Shameless plug to start out, right?!

Delish posted 19 Easy Halloween Recipes, which includes brie, rice krispie treats (also could be seen as a dessert!), jello (ADULT RECIPE), and “fingers”!

We all know and love Food Network (I half grew up on that channel). Here’s their Scary Good Snacks list. Cocktails and sweets and healthy? Oh My! They give you pictures and the link to the recipe, all the works! For those in the warmer areas, or who just love ice cream, even in cold temps, this Orange Sherbet in Cups looks devilish! Plus it’s near fool proof…just make OJ, then scoop the guts out! I think that was a sign, since I’ve been eyeballing an old school fruit juicer, where you do it by hand. The link is for reference (I can do a review on this one, if ya’ll want…just tell me plz)

Here’s one for the kiddo’s…especially if you’re on town Aunt/Uncle duty (since all of your kids’ friends are coming over, or it’s an event and you’re that extra as a person). Just for reference, mind how much sugar you give ’em, and mind their age and tolerance…bedtime might be 2 am!

Anyway, Country Living gives these 35 treats for your (and your neighborhood/classroom/Sunday School) kids. Some of them are on my Pinterest board, I’ve noticed…at least the images anyway. As an adult, whose not the fondest of sweets, this whole thing has me some ideas…I might try a few and take them into work to have others eat them as well!

Do you want more from Country Living? Check out this post of 60 Homemade Halloween Treats. Some of them are similar to what we’ve seen in these other posts, and others are typical snacks, with a twist.

What are your favorite snacks or appetizers for October/Halloween? Let me know! I want to try some out, including your favorites!

Foodie FriYay: Fish Edition

I know this isn’t lent, but fish is good for you! I made this dish a while ago, and couldn’t wait to share it with you.

Babe was wanting Old Bay seasoned something, and I finally got a thing of it for him. I didn’t think that Salmon was in either of our moods, and Tuna was definitely not at that point in our lives. So I went with tilapia as our fish.

In all reality, you can use Old Bay on anything, but I see it more for fish or chicken. Here’s how it turned out:

Get your ingredients ready. I wanted mashed potatoes as our side, with asparagus as an added flavor to the fish.

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Put your tilapia in a dish or bowl, where you can sprinkle on the Old Bay, as the pan is heating. Serving side, especially with a side, is one filet per person. If you have young kids, I’d say split them in half for them.

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In my mind, to save both time, and from letting the fish get cold, heat up both your fish pan, and if you’re making a side like me, of mashed potatoes, get that pot up and running too. Fish cools down faster than you think, and you don’t want the fish to sit out too long.

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In your fish pan, you should have oil or butter (I’ve chosen butter), a couple shakes of Old Bay in it, and let it melt/heat up. It should be very hot when you put your fish in. Then you let it cook on each side for a couple minutes.

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When you’re adding something like Asparagus, like me, add it in when the butter is melted, but while it’s not as hot as you wanted for the fish. Let it marinate for a hot minute, then you can finally add that tilapia in!

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Like I just said, after the pan is good and hot, regardless if you’re adding the extras like me, put a couple fillets in. Make sure not to over crowd the pan though!

Flip the fillet over a couple minutes later, let it cook for about a minute more, and serve up! Work on your other fixings, while needed.

I didn’t get the chance to picture the plated version, but hey, what’s new?!

I hope you like this, and save it for later (even as a lent dish!). Let me know when you try it, and tell me how you did!

Foodie FriYAY: Crockpot Lasagna (gone slightly wrong)

So earlier this week, I attempted a lasagna roll recipe that would cook in the crock pot. It didn’t go as planned, but I did make instead just a lasagna bake in a crock pot. Here’s the journey.

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This is 100% the last time you’ll see this pot. It went up in flames not too long after this picture. But anyway, boil some water, add some seasoning and oil, break your lasagna in half (both in how much is in the 1 lb box, and in length, like you might do for spaghetti and kids), and cook to the box’s demands.

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While you have your lasagna noodles cooking, chop up any veggies (I KNOW TOMATO IS A FRUIT….DRINK KETCHUP THEN AS A SMOOTHIE THEN. DO IT.) and cook your protein of choice (or not…I’m not in charge of you).

While you’re at it, pour a drink. Because this is where it went ALL WRONG FOR ME, so it may do the same for you. If it goes wrong, you have a drink. If it goes right, you have a drink.

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I don’t like broadcasting failures, so here’s what happened after things went wrong, and I just went f*ck it and changed it into a casserole dish before I burned the whole place down with the pot that caught fire (YES I KNOW HALF OF IT WAS MY FAULT, FOR CATCHING ON FIRE lol, don’t judge me haha).

I took the lasagna noodles, layered it, put riocotta cheese, then my veggies, then my meat, and repeated the process until I ran out of it all. It became like 3 good layers. Oh, add sauce as you wish as well.

After it looks something like this, finish the sauce and add shredded cheese. I took a 3 cheese Italian blend. Make it look like this:

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Then, for about 45 minutes to an hour (depending on how your crock pot handles the high setting, and how crispy you like that top layer of cheese), cook it on high.

Serve like you would regular lasagna, and save the rest (if you have any).

This can serve 2 people for 2-5 meals, depending on hunger levels, and what it’s paired with (salad, dessert, other sides), so take that as you will.

Have you tried a crock pot lasagna dish? How did you like it? Did you do anything different than I did? Share with me, so I can try it as well!

If you have any tips to do the little rolls, TELL ME YOUR WAYS below.

Foodie Friday: Jack Daniels Burgers

This was a very impromptu for a meal, I don’t know what to even tell you. Well, yes I do. My lemon pepper chicken kind of went down hill fast, and so I went to burgers, since I had the buns, cheese, ground beef and other condiments. So here’s how we landed up with this meal.

This is very simple, and very much up to you, and your (and your family’s) taste, which is half the onion complex (some people can’t stand onions, which is okay).

So, depending on how many mouths you’re feeding, and how hungry they are, plus any sides you’re pairing with this, do either a half pound or quarter pound of meat to person.

Ingredients:
-proportionate ground beef, turkey, chicken, or vegan substitute.
-cheese ratio to how many burgers you’re making (or substitute)
-diced onion
-smoke flavoring
Jack Daniels beef rub
-a tad of worchestchire sauce
-an egg per pound, or pound and a quarter
-a little bit of breadcrumbs
-buns
-condiments like mayo, mustard, ketchup, lettuce/spinach, tomatoes, more onion

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As you can see, I don’t do well on measuring things, when I wing it. That’s where it should be, in a sense. You should learn your (and your family’s) tastes, and know how to follow the guidelines, as well as taking a recipe, and adding your own flare, to what I did with this, and having something go wrong, and going with the flow, what was in my cabinet.

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To make this the easiest thing ever, mix everything together except the cheese and buns, and condiments. Grill, bake, broil, or stovetop cook it to desire. Top your buns with the condiments you want, and cheese, and you’re good to go. Serve with whatever (or don’t!)

What’s your favorite type of burger? Leave a comment below!