Friday, May 23, 2014

Cheese Enchiladas

These are very good!  Vegetarian, but definitely not vegan.  Below I am listing the ingredients for a half and full batch.  Enjoy!

Ingredients for 8 Enchiladas:
-15 oz. tomato sauce
-1 cup water
-1 tsp chili powder
-1 garlic clove, minced
-1/2 tsp oregano
-1/4 tsp cumin
-8 (8 inch) tortillas
-2 cups (8 oz.) Monterrey cheddar, shredded
-1 1/4 cups (5 oz.) cheddar, shredded
-1 medium onion, chopped
-1/2 cup (4 oz.) sour cream or plain Greek yogurt
-2 tbsp fresh parsley, chopped
-1/4 tsp pepper
-1/4 tsp salt

Ingredients for 16 Enchiladas:
-30 oz. tomato sauce
-2 cups water
-2 tsp chili powder
-2 garlic cloves, minced
-1 tsp oregano
-1/2 tsp cumin
-16 (8 inch) tortillas
-4 cups (16 oz.) Monterrey cheddar, shredded
-2 1/2 cups (10 oz.) cheddar, shredded
-2 medium onions or 1 large onion, chopped
-1 cup (8 oz.) sour cream or plain Greek yogurt
-4 tbsp fresh parsley, chopped
-1/2 tsp pepper
-1/2 tsp salt

Extras for Serving:
-shredded lettuce
-black olives
-sour cream
-crushed tortilla chips
-pickled jalapenos or banana peppers

1. Preheat oven to 350 degrees.
2. In a large saucepan, combine tomato sauce, water, chili powder, garlic, oregano and cumin.  Bring to a boil and simmer for about 5 minutes.
3. Spread tortillas over work surface and spoon about 2 tbsp of the cooked sauce onto each tortilla.
4.  In a mixing bowl, combine cheeses, onions, sour cream, parsley, salt and pepper.
5. Place 1/3 cup of cheese mixture on each tortilla, roll up the tortillas and place seam side down in a 9 x 13 inch baking dish {for 8 enchiladas or two 9 x 13 inch baking dishes for 16 enchiladas}.
6. Pour remaining sauce over the tortillas.
7. Bake for 30 minutes.
8. Enjoy!

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Thursday, May 22, 2014

Mojito Grilled Chicken

This is one of my favorite chicken recipes to make in the summer when my mint is plentiful.

You can bake this recipe in the oven, about 1 hour on 350 degrees; which is what I did in the images below {it turned out to be a rainy day and I didn't feel like braving the rain}.  But it really is so awesome done on the grill!

-4 tbsp fresh mint, chopped
-3 tbsp lime juice {you could substitute lemon juice, although lime is used in a real mojito}
-2 tbsp oil or other oil
-2 tbsp light rum or orange juice
-2 tsp grated lime zest {just the outer peel, the pith (white part) is bitter}
-4 chicken breasts {or about 2-3 lbs. other chicken pieces}
-1/2 tsp salt
-1/2 tsp pepper

1. Combine mint, lime juice, oil, rum, lime zest, salt and pepper.  Mix well or blend/puree.
2. Place chicken in an airtight container or large sealable bag.  Toss to coat.  
3. Refrigerate at least 8 hours, preferably 2-5 days before grilling.
4. Prepare grill and grill chicken until the internal temperature reaches 165 degrees.
Or bake in a 350 degree oven for about 1 hour.

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Wednesday, May 21, 2014

Mom's Vegetable Pizza

This is my Mom's fantastic vegetable pizza recipe!  This is one I could enjoy on a weekly basis or at least once a month, but don't.  It makes a great appetizer, party snack or a side dish.
-2 (8 oz.) refrigerated crescent rolls {or you could make your own "Pillsbury" Crescent Rolls, use one batch}
-2 (8 oz.) cream cheese, softened
-1 cup mayo {I always use Miracle Whip}
-1 oz. package ranch dressing mix  {or you can make your own Ranch Mix #1 or Ranch Mix #2, use about 3 tbsp}
-1 cup fresh broccoli, chopped
-1 cup tomatoes, chopped
-1 cup green bell pepper, chopped
-1 cup cauliflower, chopped
-1 cup shredded or chopped carrots
-1 cup cheddar, shredded {or any other cheese you enjoy}
*You could substitute or add any ingredients you'd like... cubed cucumbers, sliced green onions, fresh sugar snap peas or other fresh peas, thinly sliced radish, chopped red pepper, fresh chopped jalapenos or banana peppers.
1. Preheat oven to 375 degrees.
2. Roll out crescent rolls on a baking sheet, pressing the seams together to seal.
3. Bake for about 12 minutes, until golden.  Allow to cool for at least 15 minutes.
4. Meanwhile, combine cream cheese, mayo and ranch.  Mix well.
5. Spread cream cheese mixture over the cooled crust.
6. Top cream cheese mixture with vegetables.
7. Top vegetables with shredded cheese.
8. Cover and chill for at least 1 hour up to 8 hours.
9. Slice and enjoy!
Store any leftovers in an airtight container, and use within one week.

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Tuesday, May 20, 2014

Mom's Awesome Refrigerator Pickles

These pickles are AWESOME!  They are so awesome that my son, who doesn't like pickles loves these!

They also will last at least a year in your refrigerator, if they last that long once the family starts digging in.
-3 cups sugar
-3 cups vinegar
-1/3 cup salt
-1 tsp mustard seed
-1 tsp celery seed
-1 tsp turmeric powder
-1 onion, sliced
-cucumbers, sliced {however many you need to fill a large container, gallon ice cream pail or other sealable container}
1. Add sliced cucumbers and onions to a large container alternating  layers to mix.
Note: The container will hold onto the smell of the pickles after they are gone so pick a container you won't need to use for something else later.  I have used a washed out bulk sized Miracle Whip container, they have a screw on lid and fit in the door of the refrigerator.
2. In a bowl combine all other ingredients.
Mix well.
3. Pour the vinegar mixture over the cucumber and onion slices.  You may not be able to fit all of the liquid into the container; you just want the cucumbers to be covered.
4. Cover the container and place in the refrigerator for at least a week.  Try to stir the pickles daily, if you remember.
These are fantastic on their own, great on burgers and barbecues, enjoy!

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Monday, May 19, 2014

Mom's Cucumber Salad

I found these great mini cucumbers at the local grocery store and they are from right here in Iowa so I had to try some!  
So, I made my Mom's cucumber salad; my husband, son and I all love this as a side to a great meal.
-3 to 4 medium-small sized cucumbers
-1/2 cup miracle whip
-1/8 cup milk
-about 1/4 cup onion, chopped or thinly sliced
-salt and pepper, to taste

1. Thinly slice the cucumbers {I like to use my mandolin slicer, but I have also cubed the cucumbers for this recipe too}
Place cucumbers in a medium bowl.
2. Add onion to cucumbers.
3. In a small combine miracle whip, milk, salt and pepper.
Whisk well.
4. Add dressing to cucumbers and onions.  Mix well.
5. Place in a container or bowl, cover and refrigerate for up to 8 hours or enjoy right away.

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Wednesday, May 14, 2014

Honey Garlic Angel Hair Pasta

This pasta recipe is so delicious and everyone I have ever made it for have LOVED it!  Enjoy!  And the bonus is it takes about the same amount of time as making a box of mac 'n' cheese.

-16 oz. angel hair pasta or spaghetti noodles
-2 or 3 cloves garlic, minced
-1 tsp dried basil
-1 tsp dried thyme
-1/4 cup honey
-1/2 cup butter {1 stick; you could also use 1/4 cup butter, plus 1/4 cup olive oil: I've done them both ways and they are always great!}
-1/4 cup Parmesan cheese

1. In a large pot cook pasta until al dente, about 7 minutes in boiling water.  Drain.
2. In the same pot melt butter and saute garlic, until fragrant, about 1-2 minutes.
3. Add basil, thyme and honey to butter mixture.  Heat through over medium-low heat.
4. Add pasta back to pot and toss to coat well.
5. Add parmesan and toss.
My kids love these noodles as you can probably tell by the pictures; they're very absorbed...

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