Enchilada Sauce: 2 Versions

Enchilada Sauce can be used for more than Enchiladas. It makes a tasty taco sauce and a really flavorful dip for Quesadillas. I have two Enchilada Sauce recipes. One without dried ancho chili and with dried ancho chili.

The first version is fast and easy. It has a bright and simple flavor profile.

The second version takes longer to make and has much more chili flavors.

I have detailed the process of using dried chilies in this post, in case you are unfamiliar with their preparation. I did not grow up using dried chilies. I learned the benefit of using dried chilies within the past year by watching some Rick Bayless videos on YouTube. I am always glad to add cooking skills to my repertoire. If you are interested in Mexican cooking I recommend Rick Bayless. He has a lot of knowledge and a natural teaching style.

Without further Ado, Enchilada Sauce Recipes:

Quick And Easy Enchilada Sauce

1/4 cup Onion, Chopped

1 TBS. Oil

30 ozs. Tomato Sauce or Crushed Tomatoes

4oz. can Green Chilies

1 TBS. Chili Powder

1/2 tsp. Cummin

1/4 tsp. Garlic Power

1/2 tsp. Salt

In a medium size sauce pan heat oil and sauté the chopped onion until soft and translucent.

Add the tomato sauce, green chilies and spices.

Stir well and simmer 10 minutes to meld the flavors.

Long And Laborious Enchilada Sauce

Instructions for preparing the dried Ancho Chilies:

Cut the tops off of the chilies. Open the chilies and flatten them. Scrape out seeds.

Heat a skillet to very hot, like a grill hot. Put the chilies in the skillet and sear them on both sides. Press them into the skillet with tongs or a spatula. The chilies' color will lighten and some blistering may occur. 

Put the seared chilies in a heat proof bowl and pour hot water over to cover the chilies. Steep 5-10 minutes to soften. 

In a food processor or blender puree the softened chillies.

Ingredients:

2 Dried Ancho Chilies

1 - 1 1/2 cups Hot Water

2 TBS. Oil

1 Onion, Chopped

2-3 Cloves Garlic, Minced

1 28oz. can Tomato Sauce or  Crushed Tomatoes

1 7 oz. can Green Chilies

1 tsp. Cummin

1 1/2 tsp. Salt

Prepare the dried chilies.

Saute onions and garlic in oil.

Add Tomatoes, Green Chilies, Chili Puree, and seasonings. 

Simmer 10-30 minutes.

Blender with an emersion blender, or ladle into a regular blender and puree until smooth.

Tuna Patties With Parmesan Cheese And Italian Breadcrumbs

I never had Tuna Patties growing up and I didn't know they were a thing. My family liked Salmon Patties, but Mr. In the Mid-west never cared for Salmon Patties. He likes these Tuna Patties I cobbled together with Italian Breadcrumbs and the addition of Parmesan Cheese. The highlight for him are the extra breadcrumbs and being fried in more oil than I use to fry Salmon Patties. 

I don't drain off any liquid from the canned tuna. I use the tuna packed in oil, and I just dump the whole contents of the can in my mixing bowl.

I whip up Tartar Sauce out of diced onion, sweet relish (homemade zucchini relish), and mayonnaise, and serve it alongside the Tuna Patties. It really dresses them up.

Tuna Patties Recipe

Makes 6 Patties

1 cup Italian Breadcrumbs or 1 cup of Plain Breadcrumbs with 1 TBS. Italian Seasoning added

2 cans Tuna Packed In Oil

2 Eggs

1/4 cup Diced Onion

2 TBS. Grated Parmesan Cheese

2 TBS. Mayonnaise

1 TBS. Lemon Juice

1/2 tsp. Ground Mustard

1/4 tsp. Black Pepper

Dump all the ingredients into a medium size bowl. 

Mix thoroughly.

In a heavy skillet, heat  1/4 inch to 1/2 inch of frying oil.

Form tuna mixture into patties and fry in hot oil until golden brown, turn to cook both sides.

Drain on drying wrack or paper towel if necessary.

Serve with tartar sauce if desired.

Enjoy!

Macaroni And Cheese: Secret Ingredient Revealed

My Macaroni And Cheese recipe has a secret ingredient. I am going to reveal it today, so, it's not a secret anymore. Many years ago I found this recipe on the side of a pasta box. I made it for my family (at that time), which was my brothers and sisters. Everyone liked this version of Macaroni And Cheese. I don't recall any complaints.

The recipe had an unexpected ingredient. It actually had two particular ingredients, that are really heavy hitters, when it comes to flavor. 

Okay, enough beating around the bush! The special ingredients are dehydrated minced onion and ground mustard. Whenever I make this Macaroni And Cheese recipe I get complements. You can too! Here is my recipe:

Macaroni And Cheese Recipe

2 lbs. Elbow Noodles, Cooked

1/2 cup Butter

1/2 cup Flour

4 cups Milk

2 TBS. Dehydrated Minced Onions

1 tsp. Ground Mustard

1/4 tsp. Black Pepper

1/2 tsp. Salt

1 lb. Processed Cheese (Velveeta, American, etc.)

While the pasta is cooking;

Melt butter in 6 quart dutch oven pot. Sprinkle the flour into the hot butter. Cook the flour, while string, for a few minutes, until the color gets nutty brown.

Slowly add the milk, while stirring.

Add the spices and seasonings. Bring the mixture up to a simmer.

Add the cheese and stir until melted.

Remove from heat.

Add the cooked, drained elbow noodles. Stir to coat.

Enjoy!

Vanilla Popcorn Recipe!

 

This popcorn is a sweet treat! I find it easier to make than Carmel Corn or Kettle Corn. It is the perfect snack for movies night, Fourth of July fireworks, and any other activity that requires finger food.

Vanilla Popcorn 

6 quarts Popped Popcorn

1 cup Sugar

1/2 cup Butter

1/4 cup Corn Syrup

1/4 tsp. Baking Soda

1/2 tsp. Vanilla Extract

Combine sugar, butter, and corn syrup in a sauce pan.

Over medium-high heat bring to a boil. Boil, stirring, for 2 minutes. 

Remove from heat and quickly add baking soda and vanilla. Stir throughout.

Pour over popped popcorn. And stir to coat.

Enjoy!

Chicken Cacciatore Recipe! Cheap And Tasty

This is one of my frugal go-to recipes! 

I buy chicken quarters in a 10 pound bag for 59¢/lb. I cut the chicken quarters apart, so I end up with a bunch of legs and thighs. After that, I cut the spine part off the thigh pieces. I will use the spine part for broth. The resulting thighs are perfect for recipes like Armenian chicken or Lemon Garlic Chicken.

For Chicken Cacciatore I take the skins off of the chicken pieces. Leaving the skin on makes the sauce too greasy and it wastes the skins. Crispy Chicken skins are a real treat, so I save all the chicken skins to fry up later. Nothing goes to waste!

Chicken Cacciatore Recipe

3 lbs. Skinless, Bone-In Chicken Pieces

2 TBS. Oil

8 oz. White Mushrooms, Sliced

1 Onion, Chopped

1 Bell Pepper, Chopped

5 Cloves Garlic, Minced

1 28oz. can or 1 quart Crushed Tomatoes

1 8oz. can Tomato Sauce

1/2 cup Green Olives, sliced in half

1 tsp. Dried Basil

1 tsp. Dried Oregano

2 tsp. Italian Seasoning

1 Bay Leaf

Dash of Cayenne

2 tsp. Salt

1/4 tsp. Black Pepper

In a 6 quart pot heat oil and saute onion, mushrooms, and bell pepper until soft, 5 minutes. Add garlic and saute 1 minute longer.

Add the crushed tomatoes, tomato sauce, olives, and spices. Stir to combine.

Submerge the chicken pieces into the tomato sauce. Bring to a simmer, reduce heat to maintain a low simmer, and cook for 1 hour and 15 minutes.

Serve over hot rice or pasta. 

Enjoy!

Crock Pot Cacciatore Variation:

Saute mushrooms, onions, and bell pepper in oil until soft. Add garlic and saute 1 minute longer.

Place in the crock of a 6 quart crock pot.

Add the crushed tomatoes, tomato sauce, olives, and spices.

Submerge chicken pieces into the tomato sauce. 

Cook on high for 4 hours.

Beet Salad Recipe!

This is a Root and Fruit Salad. It is delicious, vibrant, and super healthy! 

The easiest way to prepare this salad is with a food processor. Alternatively, the veggies can be shredded with a vegetable grater. Ethier way it is grate. (Pun intended!)

Beet Salad

4 carrots

2 beets

2 apples (Granny Smith are the best)

1 inch of ginger

2 lemons

1/4 c. sunflower seeds, chopped pecans, -or- 1/2 c. coconut flakes (optional)

Peel carrots and beets. Peel and mince ginger.

Cut the carrots, beets, and apples into chunks. 

In food processor pulse carrots, beets, apples, and ginger until coarsely chopped. You may have to do this in a couple batches.

Pour into salad bowl. Add nuts or seeds, if using.

Squeeze the lemon juice over the salad. Rest 30 minutes before serving.

Enjoy!

I was a beet hater until my grandma made this salad for me. It sounds like an unlikely recipe to turn someone on to beets, but it worked. I love beets prepared in all kinds of ways now.

If you love beets, give this recipe a try!

And, if you hate beets, give this recipe a try!

Turkey Lentil Bisque Recipe!

 

Right up front, here is the recipe.
Commentary to follow.

Turkey Lentil Soup

1 TBS. Oil

1/2 cup Onion, Chopped

1 cup Carrots, Diced

1 cup Celery, Chopped

1 tsp. Garlic, Minced

4 cups Turkey Broth

1 cup Lentils

1 14.5oz. can Diced Tomatoes

1 tsp. Basil

1 1/2 tsp. Sea Salt

1/4 tsp. Black Pepper

1 1/2 cups Turkey, Diced

1 1/2 cups Sour Cream

Saute onions, carrot, celery, and garlic in oil for 5 minutes.

Add broth, lentils, tomatoes, basil, salt, and pepper. Simmer 20-30 minutes until lentils are tender.

Add turkey and sour cream. 

Simmer for 10 minutes longer or until turkey is hot.

Enjoy!

This recipe came from Holmes County, Ohio. For the Thanksgiving holiday of 2018 we and our extended family converged in Ohio for a reunion.  We all stayed in a huge mansion in Sugar Creek, OH. We had a great time and made a lot of memories.

The Manor Where We All Stayed

Mr. In the Mid-west went to an Amish or Mennonite ran grocery store. While shopping, he was offered a sample of Turkey Lentil Bisque.

The recipe from the Amish store.

The store was passing out soup samples along with the recipe. The bisque was delicious! He brought me the recipe and now we like to make this bisque after Thanksgiving. :)

Sour Cream Coffee Cake Recipe!

 

This Coffee Cake is extra fancy! It serves a crowd and is the perfect treat for a Chruch function or Brunch Bridal Shower. We recently served it as a birthday cake for someone in our family.

I found this recipe in an American's Test Kitchen cook book. If that is not a sign of excellence, than I don't know what is! I am glad I discovered this recipe. This is the kind of recipe that I pull out for special occasions.

Sour Cream Coffee Cake Recipe

Serves 16

Streusel Ingredients:

3/4 cup Flour

3/4 cup Sugar

1/2 cup packed Dark Brown Sugar

2 TBS. Cinnamon

2 TBS. Butter, cold

1 cup Nuts (Pecan or Walnut), chopped

Cake Ingredients:

12 TBS. Butter, softened but still cool, cut into 1 inch cubes

+2 TBS. Butter for greasing the pan

4 Eggs

1 1/2 cups Sour Cream

1 TBS. Vanilla Flavoring

2 1/4 cups Flour

1 1/4 cups Sugar

1 TBS. Baking Powder

3/4 tsp. Baking Soda

3/4 tsp. Salt

Step 1. For The Top Streusel and Middle Streusel:

Combine the 3/4 cup flour, 3/4 cup Sugar, 1/4 dark brown sugar, and cinnamon in the workbowl of a food processor. 

Transfer 1 1/4 cups of this mixture to a small bowl; stir in the remaining 1/4 cup dark brown sugar and set aside (this will be the streusel for the inside of the cake).

Add the 2 TBS. butter and 1 cup Nuts to the remaining ingredients in the food processor bowl. Pulse the mixture until the nuts and butter have been broken down into small pebbly pieces. Set aside (this will be for the top of the cake).

Step 2. For The Cake

Adjust the oven rack to the bottom position and heat the oven to 350° F.

Grease a 10-inch tube pan with 2 TBS. Butter. If your tube pan has a removable bottom, wrap the outside portion of the bottom of the pan with aluminum foil.

Combine 4 eggs, 1 cup sour cream, and 1 TBS. Vanilla in a medium bowl. Mix thoroughly.

Place the 2 1/4 cups flour, 1 1/4 cup Sugar, 1 TBS. baking powder, 3/4 tsp. baking soda and 3/4 tsp. salt in the bowl of a stand mixer and mix on low speed for 30 seconds.

Add the 12 TBS. of soft, yet, cold butter and remaining 1/2 cup of sour cream and mix on low speed until the dry ingredients are moistened. Increase speed to medium and beat 30 seconds.

Scrape down the sides of the bowl. Decrease mixer speed to medium-low and slowly incorporate the egg mixture in three additions, beating 20 seconds after each addition and scraping the sides of the bowl as necessary.

Increase the speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).

Add 3 cups of batter to prepared pan. With a spatula, smooth the surface of the batter.

Sprinkle with 3/4 cup of streusel without nuts. Drop 1 cup of batter over the streusel, spread evenly, and then sprinkle over remaining filling streusel.

Top with remaining batter and smooth the cake with a spatula making the surface smooth. Evenly pour over the streusel with nuts.

Bake until the cake feels firm to the touch and a toothpick comes out clean, 50 to 60 minutes. If your tube pan has aluminum foil wrapped around the bottom on the outside it will take longer to bake, 70 to 80 minutes.

Cool the cake in the pan for 30 minutes. Place a rimmed baking sheet over the top of the cake and invert the cake onto the pan. Remove the tube pan, place a wire rack on top of the cake, and reinvert so the streusel is facing up.

Cool for 2 hours and serve, or cool completely and wrap cake in aluminum foil to serve later.

Enjoy!