Sunday, July 20, 2014

Beef Enchiladas with Homemade Enchilada Sauce

Whenever we go out for Mexican food, I almost always get enchiladas. Usually one chicken and one cheese and onion. I haven't yet found the perfect recipe to make at home, but these were pretty good. The homemade enchilada sauce has a bit of Sriarcha sauce, so it was a bit on the spicy side for me. However, I really did like it since it was a bit different than anything I've ever had before. Plus, sour cream, a favorite condiment, dulls the spice.


Beef Enchiladas with Homemade Enchilada Sauce-adapted from Add a Pinch
Total Time: 30 Minutes
Serves 8
Enchilada Sauce

  • 28 ounce can crushed tomatoes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1/4 cup vegetable oil
  • 1 teaspoon Sriracha sauce
Enchiladas
  • 1 pound ground beef
  • 8 flour tortillas
  • 8 ounces sour cream
  • 1 tablespoon cilantro
  • 2 cups mozzarella cheese
Preheat oven to 350 degrees. Puree all enchilada sauce ingredients in a blender. Set aside.

Brown beef in a medium skillet over medium heat; drain. Add 1/4 cup of the enchilada sauce to the meat until well combined.

Pour 1/2 cup enchilada sauce in the bottom of a 9x13 inch pan. Take one tortilla at a time and layer on the beef, sour cream, cheese and cilantro. Roll the tortillas to keep the ingredients inside. Place seal side down in the baking dish. Repeat with remaining tortillas. Top with remaining enchilada sauce and cheese. Bake in oven, uncovered, for 15 minutes or until cheese has fully melted. Serve with sour cream, guacamole, or your other favorite toppings.

Kale Salad with Bleu Cheese

My work has been partnering with Growing Power to allow us as employees access to fresh produce every week. And it has been awesome. I've been getting kale almost every week, and this was the first recipe I tried. I received it from my aunt. The chef featured in the original link's video is someone she works with!

I absolutely LOVED the dressing and will definitely be making that again. I went a little heavy handed with the bleu cheese, but, what can I say? I love that stuff. I didn't toss the salad, so I was able to eat this for a few days afterwards with dressing on the side.


Kale Salad with Bleu Cheese-adapted from Kare 11
Total Time: 10 Minutes
Serves 6

  • 1 cup cider vinegar
  • 3/4 cup honey
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons ground mustard
  • 4 cups kale, destemmed and chopped
  • 1 cup walnuts, chopped
  • 1 cup dried cranberries
  • 1 small red onion, sliced
  • 1 cup bleu cheese crumbles
In a blender, combine cider vinegar, honey, salt, black pepper, olive oil and ground mustard. Blend on high for one minute. Refrigerate if not using immediately.

In a large bowl, combine all other ingredients and toss to mix. If desired, toss in salad dressing, or serve on the side.

Monday, July 14, 2014

Pesto Chicken

This is quite possibly the easiest and most delicious whole chicken recipe ever. It has three ingredients, and you're done! It takes about an hour, so isn't super fast, but if you're working around the house and don't want to spend a lot of time on dinner prep, this is what you should go with!





Pesto Chicken-adapted from Heather Christo Cooks
Total Time: 1 hour, 20 minutes
Serves 4

  • 3-4 pound whole chicken
  • 1/2 cup prepared pesto
  • Kosher salt and pepper to taste
Preheat oven to 350 degrees. Place the chicken on a roasting pan and rub the pesto over the chicken. Sprinkle with salt and pepper to taste.

Roast for 60-75 minutes or until chicken is cooked through.

Confetti Quinoa Salad

I love quinoa. This salad has a lot of yummy ingredients in it!


Confetti Quinoa Salad-adapted from Fresh Juice
Total Time: 40 Minutes
Serves 8

  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 tablespoons prepared pesto
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1 yellow pepper, diced
  • 1 cucumber, diced
  • 1 small red onion, diced
  • 1 can chickpeas, drained and rinsed
  • 2/3 cup feta cheese with oregano and sun dried tomatoes
  • 2 small tomatoes, diced


In a large saucepan, add quinoa and chicken broth. Bring to a boil; reduce heat and simmer for about 20 minutes or until all liquid has absorbed. Remove from heat and let stand for 5 minutes. Transfer to a large bowl and let stand for 15 minutes.

Meanwhile, for the dressing, whisk together pesto, vinegar, oil and pepper. Add the dressing and all other ingredients to the quinoa and mix thoroughly. 

Sunday, July 13, 2014

Mongolian Beef

It's been so long since I made this that I honestly don't remember it. I know I didn't hate it. It's a new slow cooker recipe to try!


Mongolian Beef-adapted from Crock Pot 365
Total Time: 6 hours
Serves 4

  • 1 1/2 pounds stir fry beef
  • 1/4 cup cornstarch
  • 3 cloves garlic, minced
  • 1 teaspoon dried minced onion
  • 1 cup hoisin sauce
  • 1 teaspoon sesame seeds for garnish
In a large ziplog bag, dredge the beef in the cornstarch. Place in a 5-quart slow cooker and top with garlic, onion and hoisin. Cook on low for 4-6 hours or until beef is cooked through. Serve with rice.

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