|Enchiladas are an easy delicious meal. There are endless options for the fillings.Use chicken, pork, beef, vegetarian, the combinations are endless.|
Today, I have made Easy Cheesy Beef Enchiladas with Ground Beef, Onions, Green Chiles and Olives.
My kids ate them up very quickly. Yes these are always a big hit. I always make a double batch just for that reason, they go very quickly.
Serve with a side of brown rice, refried beans and a Mango Margarita, ARRRIBBBA!
- 2 tbsp Olive Oil
- 1 lb. Natural Ground Beef
- I small can chopped Black Olives
- 1 onion (chopped)
- 1 small can Green Chiles
- 8 ounces Sharp Cheddar Cheese (grated)
- 2 small cans enchilada sauce
- 1 jar mild salsa
- 1 package ( 12 count) small tortillas ( flour or corn)
- Preheat oven to 375 degrees.
- Heat Olive oil in a saute pan, add chopped onions, saute until soft about 2 minutes.
- Add ground beef cook until brown, drain fat.
- Add one can Enchilada Sauce, 1 cup grated Cheese, Olives and Chiles to the onions and meat mixture.
- Spread 1 tbsp. of meat mixture to the middle of a tortilla.
- Roll the tortilla.
- Place tortilla seam side down and repeat step 5 until all of the meat mixture has been used.
- Pour ½ can Enchilada Sauce and ¼ jar mild salsa over the tortillas.
- Add ½ cup cheddar cheese on top, covering the tortillas.
- Bake at 375 degrees for 20 minutes or until bubbly and golden.
I have linked up this recipe to these fabulous blogs!:
|Easter has come and gone with little time to make Deviled Eggs. So you can only imagine how thrilled I was to be the lucky recipient of My Blog Spark gift of 1 dozen carton of Extra Large Brown Farm Land O Lakes Organic Eggs and 1 Classic Egg Tray. Deviled Eggs are very simple to make and there are so many ways to make them. I took a little poll on Facebook and most of my fans agreed on the Classic Style as their favorite. I have been eating Deviled Eggs ever since my Great Grandmother, Mattie Cook was making them for the holidays and other occasions, so I am a big fan. Hubs and I didn’t take much time in devouring the little eggie concoctions, the kids didn’t get to try them ( they were out with friends) great excuse to make more today!|
|Xtra Large Grade A Brown Farm Eggs- Coupon worth up to $5.99 for one dozen, I need to raise chickens!|
|Ingredients: Eggs, Mayo, Dry Mustard, Salt and Pepper, Fresh or Dried Herbs, Paprika, seriously EASY!|
|Set heat at Medium High heat until water comes to a boil, turn down to low and let boil for 15 minutes, drain water and cover eggs with cold water. When eggs have cooled off, peel eggs. This one is perfect. Fresh eggs are the best!|
|Add 1/4 teaspoon dry Mustard, I just love this can, be careful not to dump it on your clothes and floor when opening like I did!|
|Add Fresh or Dried Fine Herbs (Penzey’s Spices are my favorite!)|
|St. Patrick’s Day Irish Coffee: The best Irish Coffee that I have ever had was when 19 of us went to Ireland, hubs family and I. We try to go to a different country ever other year and that year we went to Ireland. It was one of the best trips, not only because I had never been to Ireland before but because they are of Irish decent, plus, Ireland is majestically breath taking. We just love being together, between laughing and story telling and lots of singing, there is lots of drinking! One gorgeous day, as we were driving the cliffs of Ireland, around the bend, my son in law and I noticed a beautiful spot to stop for a coffee. This is what we ordered. It was a clear, crisp day overlooking the bright green cliffs, rams and sheep scattering about. As we were brought our Irish Coffee’s, the waiter said a Good Morning with a twinkle in his eye. The first sip brought me to the Irish roots that I wish I had. It was so delicious with a combo of strong coffee, a bit of whiskey and fresh whipped thick cream. I savored each sip, admiring the Rhododendrons and wild Rosemary growing about. I sat thinking, don’t lose this memory, 7 years later this memory strikes me whenever making an Irish Coffee. Because it is so simply delicious, a toast to you! Happy St. Patrick’s Day!|
|Irish Coffee Recipe|
1 tsp brown sugar
6 oz hot coffee
Whipped heavy cream
|This is a very special birthday cake for a very special girl who turned 18 years old. It’s not every day that you turn 18 years old, so you need to have a very special cake. Most kids that I know request chocolate as a main ingredient in cookies and cakes, but let me tell you this is a double chocolate cake, with extra chocolaty goodness. The birthday girl loved my Chocolate Macadamia Nut Banana Bread so much that she requested it for her birthday cake. Of course I was thrilled and honored to make whatever she requested, but a bread for your birthday? I wasn’t sure, so I thought and I thought and I went through every recipe of every blogger that I know looking for the perfect Chocolate Banana Cake, and low and behold, I found Dragon’s Kitchen Chocolate Banana Cake! It sounded absolutely delicious and perfect for the Birthday Girl. So on this special day I created an amazing cake, step by step, it came out like perfection. I was swimming in the scent of chocolate aromatherapy…….heavenly. I skipped around the kitchen so pleased with myself that she would love her cake. The Birthday Girl’s Nonna arrived with candles and delivered her cake right to her. The phone rang with a very excited young lady on the other end, exclaiming with glee that it was perfect and lots of thank yous.|
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup best-quality cocoa
- 3 large eggs
- 1 1/4 cup sugar
- 3/4 cup butter, melted
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 4 medium ripe bananas, mashed
- 1/2 cup chocolate chips, melted and cooled slightly
- 1/2 cup chopped pecans
- 1 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1. Preheat oven to 325°. Generously grease and flour a 10-inch Bundt pan.
- 2. In a bowl, sift flour with baking powder, baking soda, salt and cocoa; set aside.
- 3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually add the sugar. Add butter and vanilla. Beat until well blended.
- 4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the sour cream. Fold bananas and melted chocolate into the cake batter; thoroughly combine.
- 5. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
- 6. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.
- 7. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.
- 8. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.
- 9. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze.
|Merry Christmas and a very Happy Healthy Holy New Year! This is my first blog post for 2012 and I am still in the Christmas spirit! Today is still Christmas on some of your calendars and I still have my tree up! Hubs gave me a new laptop as my big Christmas gift, he is just the most thoughtful wonderful person! Now I can blog anywhere in the world! I have one of those older brains, which takes me a while to figure out these new electronics, so please bear with me.This is why I haven’t blogged in weeks, but I am excited to learn and hoping it will make my life easier! This is one of my favorite recipes for the holidays or anytime. I really love the taste of cranberries, tart and crisp the way the cranberry bursts in my mouth. It has such a clean healthful taste as it lingers on, fruity-fresh. I have made this recipe before as a bread and wanted to experiment as to how they would turn out as a muffin.My kids absolutely adore muffins, I had to shoo my daughter away just to do a photo shoot, before the muffins were all gobbled up.|
|I use the whole cranberries, not chopped so that the muffins are bursting with cranberry flavor. Please make sure the cranberries are completely cooled so that you don’t have 3rd degree burns in your mouth like me…|
|It’s Christmas by the bay and unseasonably warm, but there are no complaints here from “The L. A. Girl”! I can get used to this Maine living…last I heard at the local donut shop is that we are going to be making up for it and it will be a “Wicked Snowy Wintah!!” OH-OH…. the word wicked and wintah is really scaring me….but wait…I can bake all day if I am snowed in..yippee!!|
|My favorite tugs.|
|I love our harbor, I am so lucky that I can walk here everyday!! I have counted my blessings for 2011 and am very excited for 2012. Happy New Year to you. Love, Nettie|
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange or clementine juice
1 tablespoon grated orange peel
2 tablespoons Vegetable oil
1 1/2 cups Fresh or Frozen Cranberries ( I use whole cranberries)
1/2 cup chopped nuts
Preheat oven to 350ºF. Prepare muffin tins by placing muffin papers inside.If you are doing a photo shoot, leave the Barbie papers for personal use.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts. Use an ice cream scooper and scoop batter into muffin papers.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Makes 18- 24 muffins, depending on size. This recipe has been linked up with my favorite fabulous blogs!
When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to act fast! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
|Cut into bars. Don’t worry if they don’t look perfect when you cut them, they will bake just perfectly!|
- 2 sticks Land O Lakes salted butter
- 2 and ¼ cups flour
- 6 tablespoons of white granular sugar
- Let the butter soften in a bowl to room temp – not runny.
- Mix the dry ingredients with a fork and a knife.
- Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.
- Don’t play with it too much.
- Flour your working surface and lay it out on top. Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.
- Cut into 1” x2” pieces and lift them onto an ungreased cookie sheet with a spatula.
- Prick with a fork three or four times.
- Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked) watch them closely and use your nose!
- Lift them off with a spatula and let them cool on a hard surface.
This recipe has been featured on:
- 12 cups water, divided
- 1 cup kosher salt
- 2 cups sugar
- 1 cup apple cider vinegar
- 2 tablespoons sage
- 2 tablespoons thyme
- 2 tablespoons rosemary
- 1 tablespoon pepper
- 4 cups ice
- Thawed Turkey-mine was 12 pounds
- Bring 4 cups of water to a simmering boil.
- Add salt and sugar.
- Stir until the sugar has completely dissolved.
- Turn off the heat.
- Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
- Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting. I stuffed my turkey with stuffing and veggies. Baked at 350 F for 2½- 3 hours.
- *It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey. Otherwise the turkey will be too salty.
1 banana, frozen or fresh
1 cup vanilla fat-free yogurt
1 1/2 teaspoons flax seed meal, optional
2/3 cup frozen or fresh blueberries
- 1/2 cup orange juice or any flavor juice you prefer
- Cut banana into small pieces and place into the bowl of a blender. Add the juice, yogurt, and flax seed meal. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency. Pour into glass. Serve with whipped cream if desired.
Serves 1-2 depending on the size of glass that you are serving.
|When my BFF ( best friends forever, as the kids like to say!) surprised us all with a visit all the way from LA- LA- Land!! I was jumping for joy and planning all kinds of fun and festive things for us to do while she was here! First there was Guys and Dolls show for two nights and a PIE PARTY in her honor….yes, I do not know anyone who loves pie more than my BFF and my son…but sorry buddy, this is a GDO ( girls day out) party. For this party you can bring a pie or bring a bottle of something yummy to share and then bring slices of pie home! I didn’t know what any of my gal pals were bringing, but what I did know was how all of my pals are wonderful bakers, even though they won’t admit it, I was so excited to see what everyone would bring! I made Sweet Potato Pie. My favorite chef and writer is Ruth Reichl- Chief Editor for Gourmet mag and more. Having read all of her books —thank you BFF for giving them to me! Having read the first book Comfort Me With Apples, I remember she made her ex a Sweet Potato Pie- I have never made one and thought it would be fun and tasty! Well I made two because my son ate 4 pieces and didn’t leave one for hubs—it is my new fave!|
|This has been one of my favorite days this year! I am always so stuffed to enjoy dessert after Thanksgiving and now I can have my pie and eat it too!! Have a pie party, your friends will love it!! Sweet Potato Pie
( Recipe from Comfort Me with Apples ~ Ruth Reichl )
Preheat the oven to 350°F.
Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the
middle of the oven until very tender,about 1 1/4 hours. Cool to room temperature.
Raise the oven temperature to 400°F, and place a shallow baking pan on the
Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet
potatoes with a fork until smooth.Melt the butter in a small saucepan and
stir in the sugar.Add the melted butter mixture to the sweet potatoes with
the milk and the eggs and beat with a whisk until smooth.
Whisk in the remaining ingredients (the filling will be quite liquid). Pour the
filling into the pie shell. Carefully transfer the pie to the heated shallow
baking pan on the bottom rack of the oven and bake until the filling is just
set, about 40 minutes. Transfer the pie to a rack to cool.
Easy Pie Crust
COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.