Monday, January 30, 2012

Garlic Beef Enchiladas

I got this recipe from my dear friend, Lori, and it quickly became a favorite with family & guests.  It’s not a difficult recipe, but it does take a little time.  You may make the filling and the sauce a day ahead of time if you wish.  Also, I like to make a double recipe of the filling and sauce and freeze half of each.  Next time I want enchiladas, it’s very easy to defrost the filling and sauce and assemble the casserole.  Once you’ve had home-made enchilada sauce, you never want it from a can again!  Enjoy.

Garlic Beef Enchiladas

1 – lb. ground beef (ground turkey works too)
1 – med. onion, chopped (I use a small onion or 2 –T. dried onion)
2 – T. flour
1 – T. chili powder
1 – t. salt
1 – t. garlic powder
1 – can (14oz) diced tomatoes

3 – garlic cloves, minced
1/3 – cup butter
½ - cup flour
1 – can (14oz) beef broth
1 – T. chili powder
½ - t. salt
2 – t. ground cumin
1 – can (15 oz)  tomato sauce

10 – 7” four tortillas (I use whole wheat or multi grain tortillas)
2 – cups shredded Co-Jack cheese (more like 3 cups I’d say)

In a sauce pan over medium heat, cook beef and onion until meat is no longer pink, drain.  Add flour & seasonings, mix well.  Stir in tomatoes.  Remove from heat.  Meanwhile, in another saucepan, sauté garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth, bring to a boil.  Cook & stir for 2 minutes or until bubbly.  Stir in tomato sauce & seasonings, heat through.  Pour about 1 & 1/2 cups sauce into a greased 13”x9”x2” baking dish.  Spread about ¼ cup beef mixture down the center of each tortilla, top with 2 T. cheese*.  Roll up tightly, place seam side down over sauce.  Top with the remaining sauce.  Cover & bake at 350 for 30-35 minutes.  Sprinkle with remaining cheese.  Bake uncovered 10-15 minutes longer, or until cheese is melted.

*I prefer to put all the cheese on top of the enchiladas.

This casserole freezes well.

The only multi-grain tortillas I could find were 8".  Each one had 8 g. of fiber!

 I like to serve these chips with the enchiladas.
Each serving has 2 g. of protein & 2 g. of fiber,
and a lot of taste!

Monday, January 9, 2012

Home Made Cook Book / Bridal Shower Gift

When my oldest son was getting married, my daughters put together a cook book of Jason's favorite recipes for his bride-to-be, and gave it to Nicole at her bridal shower.  The girls really enjoyed the creative process, and the cook book turned out very nice.
 They started with a small pink photo album (her wedding colors were pink & brown).  We thought it was a good idea to pick one with a plastic cover that would easily wipe clean.

  The first page just had to have a picture of the groom.

 Then, the girls started adding recipes on colored paper and decorated them with stickers.

Some recipes, they simply photo copied.

 Others, they typed out.

Or, cut out his favorite box mix.

And they kept adding his favorite recipes until they were done.

It was a very special and practical gift made with lots of love!

Thursday, January 5, 2012

Corn & Cornbread Pudding or Corn Casserole

My daughter, Rachel, makes this light & fluffy corn casserole for special meals.  She got the recipe from her Grandma and we think it came from her mother.  It's easy and super yummy.

Corn & Cornbread Pudding

1 - can (16 oz.) creamed corn
1 - can (16 oz.) whole kernel corn (drained)
1 - stick butter (softened)
1 - pkg. Jiffy cornbread mix
1 - cup sour cream
1 - egg
1 - teaspoon minced onion or onion powder

Mix together all ingredients and pour into greased casserole dish.  Bake at 375 for 1 hour or until golden.