Simple Red Enchilades

Everything I have tried from the Pioneer Woman, I have loved.  This recipe comes from her, and they were absolutely delicious.  We love anything Mexican at our house, and these really past the test in my book.  Alot of times I shy away from enchiladas using the sauce out of the can, because its all I can taste in the dish.  I loved the method of combining the store bought sauce with chicken broth to mellow it out.  I made this recipe with store bought corn tortillas and I ran out, so I made up some homemade ones.  The store bought were delicious, but the homemade tortillas were to die for.  Of course you don't need to go to the trouble to make your own.  However, if you live near a Mexican market or some other place that sells fresh tortillas, they are amazing.  I modified this recipe only in the fact that I didn't fry the tortillas before hand.  I sprayed each tortilla with cooking spray, and put them on my pancake griddle so that they would toughen up and not break when I roll each enchilada up.  I also added more cilantro to my sauce, didn't use olives in the filling, and cut the green chilies down to just one can instead of two.  Play around with this one, according to what you like!

Simple Red Enchiladas

For the sauce:
1 tbs canola oil
1 tbs flour
1 (28 oz.) can red enchilada sauce (I used mild)
2 c chicken broth
1/2 tsp salt
1/2 tsp pepper
4 tbs chopped cilantro

For the Meat:
1 pound of ground beef
1 medium onion, finely diced
1 can diced green chilies
1 tsp salt or seasoned salt

To Assemble:
3 c of grated cheese
1 c chopped green onions
1/2 c chopped cilantro (to sprinkle on top at the end)
10-15 corn tortillas

To make the sauce,in a medium sauce pan combine the oil and the flour and whisk together to make a paste, cook for one minute.  Pour in red sauce, chicken broth, cilantro, salt and pepper.  Bring to boil, and reduce heat to a simmer for 30-45 minutes
Brown meat with onions in a skillet.  Add green chilies, and salt. Set aside.
Spray each corn tortilla with cooking spray.  Place on griddle and let crisp up just a little.
Preheat oven to 350 degrees.  Pour 1/2 c red sauce into the bottom of a 9x13 pan.  Dip each tortilla into red sauce, then spoon meat mixture, some cheese, and some green onion into the center.  Roll up and place seam side down in the pan.  Repeat until everything is used up. Pour the rest of the enchilada sauce over top, and sprinkle with remaining cheese.  Bake for 20 minutes or until bubbly and cheese has melted.  Sprinkle cilantro all over the enchiladas when they come out of the oven.

Frog Eye Salad

I know, I know, this recipe title sounds disgusting.  But, honestly I couldn't alter the name for it.  It is what it is.....sort of.  My friend Kristi made this salad for our family a year ago probably, and I loved it.  She said that Hawaii didn't sell Acini De Pepe which is the small ball pasta.  However, our Safeway got some in a couple of months ago.  So like the Hawaiian Hoarder, I stalked up like we usually have to do.  This sweet salad is incredibly light and delicious.  If you like rice pudding or tapioca pudding this is definitely a salad for you.  I like this salad because you make your own pudding, and anything with sweetened condensed milk is always a winner in my book.  (Dad, you will love this one)
However, do NOT call this salad by the name that it is titled when your kids are around.  I would just say it is "fruit salad".  My kids totally would not try it because of the name....so lame.  They missed out.

Frog Eye Salad

1 1/4 c acini de pepe (in the pasta section)
1 (20 oz) can of pineapple chunks (cut into tid bits)
1 (11oz) can of mandarin oranges, cut in half
1/2 c shredded, sweetened coconut
3 tbs cornstarch
1/4 tsp salt
1/4 c plus 2 tbs sugar
2 c milk
1/4 c plus 3 tbs sweetened condensed milk
1/2 tbs vanilla

Cook acini de pepe according to package directions.  Drain pineapple chunks reserving pineapple juice in a cup.  After pasta is done, place into a bowl, and add pineapple juice, toss to coat, and let cool completely.  In a medium sauce pan combine cornstarch and sugar, whisk to get rid of any lumps.  Add milk, sweetened condensed milk, salt, and vanilla to the pot.  Over medium low heat continually stir milk mixture until thickened like pudding (This takes about 10-12 minutes).  Transfer pudding to a bowl and cover with plastic wrap, and chill.  Combine pasta, pudding, coconut and fruits together.  Let chill in fridge for at least an hour before serving.....delicious!

Andes Mint Bars

I have a wonderful recipe for you!  Perfect for the holidays or whenever you are needing an Andes Mint fix.  Some stores sell Andes Mint baking bits.  If you see them, buy them (they are REALLY good).  They have the original chocolate and green mint bits, and then during the holidays they have the white chocolate peppermint bits.  You can use either in this recipe.  I loved how easy this recipe was to throw together.  (This recipe can be halved, if you prefer)

Andes Mint Bars

3 c flour
1 1/2 c butter
3/4 c sugar
pinch of salt
1 (14 oz) can sweetened condensed
2 c Andes Mint baking bits (any flavor)

Preheat oven to 350 degrees.  In a bowl combine the flour, sugar, butter, and a pinch of salt.  Using a fork incorporate ingredients together until nice and crumbly.  Press half of the crumble into the bottom of a 9x13 pan.  Set remaining crumble aside.  In a medium bowl, combine sweetened condensed and 1 cup of the Andes Mint baking chips.  Microwave the mixture, stirring frequently until chocolate has melted into the sweetened condensed milk.  Pour milk mixture onto crust.  Combine the rest of the Andes baking bits with the crumbly top, and sprinkle it over the sweetened condensed milk layer.  Bake for 20 minutes or until slightly golden around the edges.  Let cook completely before cutting.

Chewy Apple Cider Cookies

These cookies are making me really happy right now.  Seriously. Not because I haven't made a baked good in over a month, but because they taste so amazing.  The texture of this cookie is absolutely perfect.  Perfectly chewy, spiced and little bit of tang from the apple flavoring.  I added white chocolate chips to my cookies to round it all out.  The original recipe had caramel in the middle, which I'm sure is amazing.  I just didn't have the caramel on hand. These are the perfect cookies for the holiday season. 

Chewy Apple Cider Cookies 

(Makes about 1 1/2 dozen very large cookies, double if needed)

1/2 c butter, softened
1/2 c sugar
1/4 tsp salt
5 packets of instant apple cider
1 egg
1/2 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/2 c white chocolate chips

Preheat oven to 325 degrees.  Mix butter, sugar and cider packets together.  Add egg and vanilla, mix well.  Add dry ingredients to wet, and mix just until incorporated.  Add white chocolate chips, and stir to combine.  Bake for 11-12 minutes.

Asian Beef and Broccoli

This recipe is awesome.  Chinese food for me, is so hard to duplicate.  I can cook it, but it doesn't mean it tastes like something you would get at PF Changs.  This recipe however was the real deal.  The 2 key elements are searing the beef getting a slight crispiness, and oyster sauce.  If you don't have a wok, use a large skillet.  The leftovers were out of this world good.
I used London Broil/or Top round steak.  But you seriously could use any type of steak meat.  Don't try and make it with a roast type of meat, stick to the steak category.  London Broil/Top Round is the cheapest cut that you can get in the world of steaks.  I buy the family pack when it is on sale, and then freeze each steak individually. A good tip for slicing steak really thin is to stick it in the freezer until almost frozen, and then slice it.  Don't be intimidated by cooking with steak!

Asian Beef and Broccoli

Meat Marinade
1/2 tsp baking soda
1 tsp sugar
1 1/2 tbs cornstarch
2 tbs soy sauce
2 tbs oil
1 1/2 pounds of steak

The Sauce
1 tbs rice wine vinegar
2 tbs chicken or beef broth
5 tbs oyster sauce (in Asian food isle)
1 1/2 tbs brown sugar
1 tsp sesame oil
2 tsp cornstarch

Other
Broccoli (about 3 large crowns)
1/3 cup water
6 cloves of garlic, minced (2 tbs)
1 inch piece of ginger, grated
1 tsp oil

Mix marinade ingredients in a small bowl.  Slice steak into super thin slices, against the grain.  Place meat in a bowl, add marinade, and let sit for an hour.  Mix up ingredients for the sauce, and set aside.  Cut broccoli into florets, and set aside.  Minced garlic and grate ginger, set aside in a small bowl mixed with 1 tsp oil.

Over high heat, heat skillet with 1 tbs oil, and sear beef slices adding more oil if needed between batches.  Do not over crowd the pan, and do not touch the beef until it is almost cooked through.  Work in batches until all the beef is seared and browned.  Remove cooked beef to a bowl and set aside.  Add broccoli, and stir fry until bright green, add water, and let cook stirring until tender crisp.  Move broccoli over to the side of pan, add garlic and ginger.  Stir fry for 30 seconds.  Add beef back to the wok or skillet, and then add sauce.  Cook until thickened.  Serve over hot sticky rice.
Recipe adapted from:
http://www.melskitchencafe.com/2012/02/the-best-broccoli-beef.html