3 tbsp flour
3 tbsp chili powder
1 tsp. cocoa powder
1/2 tsp. garlic powder
1 (8 oz) can tomato sauce
3 c. water
In a med. saucepan, whisk together all of the ingredients except the water until it makes a smooth paste. Add the water and simmer over med-low heat for an hour, until thick.
The original recipe says it's enough for 8 enchiladas, but I made 10 and still had half the sauce left over, but it supposedly freezes well, so next time I make enchiladas, I've already got some sauce on hand!
(I filled my tortillas with a combo of chicken, ground cumin, and colby-jack cheese, put them in a 9x13 glass baking dish, topped them with half the sauce, sprinkled a little more cheese on top, and baked at 350 for 30 minutes.)
Posted by: Erika
Friday, May 20, 2011
7 Layer Dip
I combined a few recipes to make this one. And I didn't use exact measurements as I went along so, if you try it and it could use a little more or little less, let me know :)
In a round baking dish...
Layer 1) 1 can of refried beans mixed with 1/4 pack of taco seasoning. Blend well.
Layer 2) 3 avocados (I used Haas) peeled and pitted. Pour lemon juice over the halves to keep from browning.
1/4 teaspoon Cumin
1/4 teaspoon salt
Mash all together with a potato masher. Keep it a little lumpy.
Layer 3) Sour Cream!
Layer 4) Lettuce, chopped/torn fine
Layer 5) Tomatoes, chopped and seeded (I used 3 roman)
Layer 6) Sliced Black Olives, drained
Layer 7) Shredded Cheese (I would have liked to had sharp but used mild instead)
Serve with your favorite tortilla chips :) Mine are Mission.
Posted by: Michelle
In a round baking dish...
Layer 1) 1 can of refried beans mixed with 1/4 pack of taco seasoning. Blend well.
Layer 2) 3 avocados (I used Haas) peeled and pitted. Pour lemon juice over the halves to keep from browning.
1/4 teaspoon Cumin
1/4 teaspoon salt
Mash all together with a potato masher. Keep it a little lumpy.
Layer 3) Sour Cream!
Layer 4) Lettuce, chopped/torn fine
Layer 5) Tomatoes, chopped and seeded (I used 3 roman)
Layer 6) Sliced Black Olives, drained
Layer 7) Shredded Cheese (I would have liked to had sharp but used mild instead)
Serve with your favorite tortilla chips :) Mine are Mission.
Posted by: Michelle
Lazy Lasagna
I got this out of a recent Rachael Ray magazine and found the link so I could share it with you guys. It's not a saucy lasagna at all, so don't expect that; but it is really yummy! The only think I did differently was skip the nutmeg (I was going to use it from my spice rack instead of fresh, but completely forgot it all together).
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Lazy-Bolognese-Style-Lasagna
Posted by: Tabitha
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Lazy-Bolognese-Style-Lasagna
Posted by: Tabitha
Mexican Fried Chicken
I'm just gonna post the link since I followed the recipe exactly (for a change). Well, almost exactly. I didn't use Mexican honey, I used regular plain old Fairhope, AL honey.
http://www.rachaelrayshow.com/food/recipes/mexican-fried-chicken/
Posted by: Erika
http://www.rachaelrayshow.com/food/recipes/mexican-fried-chicken/
Posted by: Erika
Bread
2 c. warm water
2 pkts yeast
1/4 c. sugar
1 1/2 tsp. salt
1/4 c. oil
3-4 c. all-purpose flour
Dissolve yeast in 1/4 c water, then add the rest. Add the sugar, salt, and oil. Add the flour, one cup at a time, mixing in after each addition. You'll have to knead in the last cup. (It took me about 3 3/4 cups.) Set aside and let rise until doubled (about an hour). Knead down and let it double in size again. Separate the dough into two halves, putting each half in a well-greased loaf pan. Bake at 350 for 20-30 minutes.
Posted by: Erika
2 pkts yeast
1/4 c. sugar
1 1/2 tsp. salt
1/4 c. oil
3-4 c. all-purpose flour
Dissolve yeast in 1/4 c water, then add the rest. Add the sugar, salt, and oil. Add the flour, one cup at a time, mixing in after each addition. You'll have to knead in the last cup. (It took me about 3 3/4 cups.) Set aside and let rise until doubled (about an hour). Knead down and let it double in size again. Separate the dough into two halves, putting each half in a well-greased loaf pan. Bake at 350 for 20-30 minutes.
Posted by: Erika
Vegetarian Black Bean Chili
4 large poblano peppers
2 tbsp olive oil
1 jalepeno pepper, seeded and finely chopped
4 garlic cloves, finely chopped or grated
salt and pepper
1 bottle Mexican beer
2 (15 ounce) cans black beans (I would recommend 3, actually, but we LOVE black beans.)
2 tbsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 (15 ounce) can fire roasted tomatoes (diced or crushed)
2 cups vegetable stock
1 lime, halved
Preheat the broiler to high.
Char the poblanos under the broiler to blacken their skins evenly all over, 12-15 minutes, turning as needed. Place the charred poblanos in a bowl, cover with plastic wrap, and let stand at least 10 minutes, until cool enough to handle. Peel and seed them, then coarsely chop and reserve.
Heat the olive oil in a medium pot over med-high heat. Add the jalepenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes. Stir the beer into the post, scraping up any brown bits from the bottom of the pan. Boil the beer until reduced by half, 1-2 minutes, then add 1 can of black beans. Mash them into the onions with a potato masher or wooden spoon, then stir in the second can of beans, leaving them whole. add the chopped poblanos to the chili and season with the chili powder, paprika, and cumin. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from the heat to serve.
Note-- I had to add a CRAZY amount of sour cream to this in order to eat it, it came out really spicy. On the other hand, my hubby said it was perfect. So, it just depends on your own particular taste buds, I guess.
Posted by: Erika
2 tbsp olive oil
1 jalepeno pepper, seeded and finely chopped
4 garlic cloves, finely chopped or grated
salt and pepper
1 bottle Mexican beer
2 (15 ounce) cans black beans (I would recommend 3, actually, but we LOVE black beans.)
2 tbsp chili powder
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 (15 ounce) can fire roasted tomatoes (diced or crushed)
2 cups vegetable stock
1 lime, halved
Preheat the broiler to high.
Char the poblanos under the broiler to blacken their skins evenly all over, 12-15 minutes, turning as needed. Place the charred poblanos in a bowl, cover with plastic wrap, and let stand at least 10 minutes, until cool enough to handle. Peel and seed them, then coarsely chop and reserve.
Heat the olive oil in a medium pot over med-high heat. Add the jalepenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes. Stir the beer into the post, scraping up any brown bits from the bottom of the pan. Boil the beer until reduced by half, 1-2 minutes, then add 1 can of black beans. Mash them into the onions with a potato masher or wooden spoon, then stir in the second can of beans, leaving them whole. add the chopped poblanos to the chili and season with the chili powder, paprika, and cumin. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from the heat to serve.
Note-- I had to add a CRAZY amount of sour cream to this in order to eat it, it came out really spicy. On the other hand, my hubby said it was perfect. So, it just depends on your own particular taste buds, I guess.
Posted by: Erika
Two-Sauce Lasagna Bowls
(This one came from one of my Rachael Ray cookbooks, adapted to what I had on-hand.)
1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)
Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.
Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.
While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.
Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.
Posted by: Erika
1 lb curly short-cut pasta (I used bow-ties)
2 tbsp olive oil
3/4 ground beef (original recipe called for ground beef/pork/veal mix)
1/2 carrot, peeled and grated
1 small to med. onion, chopped
3 cloves garlic, 2 chopped, 1 peeled whole
salt and pepper
3 tbsp tomato paste
1/2 dry red wine (I used a pinot noir)
2 cups beef stock
3 tbsp butter
2 cups milk
a couple pinches of nutmeg
1/2 cup grated parm cheese (I used more. There's never too much cheese. lol)
Bring a large pot of water to a boil for a pasta. Salt the water, add the pasta, and cook to al dente.
Meanwhile, heat the olive oil in a medium sauce pot over med-high heat. Add the meat and break it up as it browns (the original recipe calls to start the pot with some pancetta, but I didn't have any). Add the carrot, onions, chopped garlic, and salt and pepper. Cook a few minutes to soften the veggies, then work in the tomato paste and cook a few minutes more. Add the wine and cook for a minute, then stir in the stock and reduce the heat to a simmer.
While the red sauce is simmering and reducing, cut the peeled garlic clove in half and rub the inside of a medium sauce pot with it. Add teh butter and melt over medium heat. Add the flour and whisk together for a minute or so, then whisk in the milk and bring to a bubble. Reduce the heat and season the sauce with salt, pepper, and nutmeg. Cook 8-10 minutes to thicken, then stir in the cheese.
Toss the pasta in the white sauce. Serve in individual bowls and top each with the meat sauce.
Posted by: Erika
Subscribe to:
Posts (Atom)