Tag Archives: Chili powder

Beef Enchiladas w/ Home made Enchilada Sauce

Oh my goodness! Have I found a fabulously easy dinner? YES I HAVE!!! I have been craving enchiladas for the past few weeks, since going back to work, I have no time anymore to make homemade dinners! I called on the Food Gods and they answered my foodie prayers! Voila…ENCHILADAS!! Hope you enjoy this……..scratch that…….YOU WILL!!!

Makes: 5 enchiladas

Bake: 350 degrees for 15-20 minutes

Here’s what you’ll need…

Filling:

  • 5 whole wheat (fajita style) flour tortillas
  • 1 pound ground beef
  • 1 can (15 oz) refried beans
  • Shredded Pepper-Jack cheese

Enchilada Sauce: Makes 2 cups (approx.)

  • 1 can tomato sauce (15 oz)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 TBSP olive oil (I use Grape Seed Oil)
  • 1 cup chicken broth
  • 3 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp salt
  • 1/4 tsp ground oregano

Directions for Sauce:

Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt, and oregano and cook for about 30 seconds (this will give your sauce a fuller flavor).

Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approx. 8-10 minutes, stirring occasionally.

Remove from heat and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce ( I skip this step because I like the onions to be included in my enchiladas and this sauce can be kept in the fridge up to a week).

Directions for Enchiladas:

  1. Place flour tortilla flat on wax paper, spread 1/5 of the can of refried beans to the edges of the tortilla with the back of a spoon (this will act as a glue). Continue doing this to all 5 tortillas. Set aside.
  2. Brown ground beef in a large skillet over medium heat and season with a little salt and black pepper. Cook until brown and remove from heat, drain grease, return to skillet.
  3. Spread a small amount of enchilada sauce in the middle of the tortilla, place 1/5 of the cooked ground beef (in a line across the tortilla) over the sauce, repeat for all 5 tortillas.
  4. Sprinkle shredded cheese over beef (use as much as you want…remember to save some for the baking process!)
  5. Bring one side and fold (roll) over until the tortilla is sealed. Place in a 13×9″ pan and place each filled and rolled tortilla (seam-side down) smother the enchiladas with the remaining sauce, then add shredded cheese and bake in the oven (350 degrees) for 15-20 minutes or until cheese is melted and bubbly!

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Fajitas~Slow Cooker Style

First of all, I hope all of you had a wonderful holiday and an even more fabulous New Year! I’m glad to be back at it and now with a new camera, I can get better pictures of the magnificent recipes that you will be providing to your family! Here’s my first post of the new year! Please enjoy!

This slow cooker recipe adds a punch of flavor to the beef, which is perfect for the fajitas. This recipe can be served over rice, with refried beans, or serve them as tacos instead! You can choose to braise the roast in salsa and lime juice, but I chose to mix up the seasonings and rub them on the beef, then add the liquid ingredients. It’s preference…..really! Any leftover beef and sauce can be used as a beef tortilla soup as well!

Serves: 6

Here’s what you’ll need:

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1-2 Tbsp Olive oil (I used Jalapeno Grape seed oil)

1-2 jalapeno sliced (optional)

1 tsp. ground cumin

1 Tbsp chili powder

1 (3-4#) boneless chuck roast

32 oz. medium-hot salsa

1 large white onion, sliced

1/2 cup lime juice

1 (12 oz) bottle of beer (I love cooking with Sammy A)

Directions:

Spray slow cooker insert with non-stick cooking spray or line with a crock pot liner. Mix oil, cumin, oregano, chili powder into a paste (adding the oil a little at a time)….

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Place chuck roast into slow cooker…..

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Rub seasoning paste onto the beef….

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Add onion, salsa, and lime juice…..

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Add the beer…. It went into the slow cooker….I promise!

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Cover and cook on HIGH for 5-6 hours or LOW for 8-10 hours. It will be very saucy.

* After cooking, I chose to shred the beef and wrap them in whole wheat tortillas.

** I also took some of the sauce and added it to a sauce pan and brought it to a boil to give it more of a concentrated flavor (definite flavor!!!), and drizzled it over the beef just before I wrapped it up and devoured it in pure bliss!

Chili Mac Casserole

I know, I know, I have become a little relaxed in the blogging department lately and I truly apologize and I know that I explained it in my last post, but I am truly sorry for being non-sociable. I have been working to get my Degree in Health Information Management and I decided to take some time off and enjoy the fall/winter semester with getting my business venture off the ground as well. I am going to be back in full swing within a couple of weeks and hope to have some really great new recipes to share with everyone! Now, I have decided that this has to be one of my better casseroles but I’ll let you decide. However, we are not “casserole lovers”, but this one needed some TLC in the recipe. In addition to the ingredients shown, we added my Taco and Chili seasoning (Rubs, Marinades, and Sauces) and a little bit of red pepper flakes (we love the “kick”). It turned out great! This is great for a weeknight meal. Hope you enjoy!

Makes: 6 servings (8×8 glass baking dish / 2 qt.)

Here’s what you’ll need:

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1 cup uncooked wagon wheel pasta, or size equivalent such as cavatappi, rotini, etc.

1 lb. lean ground beef

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 can (15 oz) chili with beans

1 can (14.5 oz) diced tomatoes, undrained

1 cup crushed tortilla chip scoops

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1 cup (4 oz) shredded cheese, divided

1/4 cup instant rice (optional)

1 Tbsp Taco and Chili Seasoning (my recipe – rubs, marinades, and sauces)

1 tsp chili powder

1/4 tsp salt

1/8 tsp black pepper

red pepper flakes to taste

Directions:

Cook pasta according to package directions. Meanwhile, in a large non-stick skillet, cook the beef, onion, salt, pepper, and bell pepper over medium heat until beef is no longer pink; drain…..

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Add the diced tomatoes…..

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Stir in the canned chili…..

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Add tortilla chips…..

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Add 1/2 cup cheese….

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Add 1/4 cup rice…..

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Add the chili powder and my Taco & Chili Seasoning….

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Drain pasta and add to the meat and chili mixture….

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Transfer to a 2 qt. (8×8) baking dish and add remaining cheese…..

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Bake at 350 degrees for 25-30 minutes or until cheese is melted and browned…..

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Enjoy!

Crock Pot Carne Asada Tacos

Hello! Sorry I have been gone for so long, but now I’m back and ready to get back on the food train! Hope you all are having a great summer, and I have seen by the looks on some children’s faces (sad look) that school is getting ready to start. However, that means it’s time for some fall like meals and the crock pot is just one way to go! This recipe has a great balance of spice and sauce…I absolutely love this dish! I will definitely be making this again! Hope you enjoy!

*One tip: you can make sure to cut back on the broth if you’d like, seems more soupy than I prefer. ENJOY!

Makes: 4 servings (2 wrapped tortillas per serving)

Here’s what you’ll need:

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2 lb. beef chuck roast

1 cup white wine

2 Tbsp red pepper flakes

1 onion, cut into large chunks

1 red bell pepper, cut into strips

3-4 cups beef broth (I used 4 beef bouillon cubes and 4 cups of water)

4 Tbsp chili powder

4 Tbsp cumin

2 Tbsp garlic powder

salt and pepper (to taste)

flour tortillas (preference is yours)

Toppings: (optional)

  • Guacamole
  • Tomatoes
  • Shredded Lettuce
  • Sour Cream or Greek Yogurt
  • Cheese Sauce
  • Raw chopped onions

Directions:

Begin by putting the chuck roast in the crock pot along with bouillon cubes…..

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Add water…..

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Add garlic powder, chili powder, and salt & pepper to taste….

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Add wine…..

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Cut up bell pepper and onion, add to crock pot….. and add the red pepper flakes

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Put lid on top and let cook on LOW for 8-10 hours…..

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Hmm… waiting and smelling this amazing blend of spices is making me anxious! Let’s just fast forward 10 hours…shall we?

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This is where we pulled (shredded) the beef apart…set it in another bowl and spoon some of the sauce over the beef (add as much sauce as you like, discard the rest), I got too excited, I forgot the pic! Any way, place your selected amount in the tortilla and top with your choice of toppings!

Here is the final masterpiece! Mmm! Arriba!

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South-of-the-Border Chicken Thighs

Ahh! I love grilling outside and especially when the weather is just right….however, in Illinois….we get it all around here so when we get a nice evening to grill out…we take it! We love chicken thighs, but you can use this on pork, chicken, or use this as a steak marinade….etc. I have only used this on chicken…so please, if you use it on anything else…I would love the FEEDBACK! Hope you enjoy….

Makes: 4-6 servings

Here’s what you’ll need:

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1 cup Olive Oil (EVOO-works best)

5 tsp chili powder

1 Tbsp lime juice

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1/2 tsp ground cloves

3/4 tsp cayenne pepper (adjust to taste)

1/2 tsp black pepper

6 garlic cloves, minced

6 boneless chicken thighs (you can also use bone-in) about 2 pounds

Directions:

In a small bowl, combine the first 10 ingredients (you can adjust spiciness as you desire)…..

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Set aside 1/2 of the marinade (I only reserved 1/3 cup) for basting….(cover and place reserved amount in the fridge)…..

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Add chicken thighs to the remaining marinade in the bowl….stir the chicken making sure all pieces are covered well. Cover and place in the refrigerator for at least 4 hours…..

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After the chicken has marinated, remove chicken from the marinade and discard the remaining marinade from the bowl. Grill chicken thighs, uncovered, over medium-low heat, for 20-40 minutes (until internal temperature reaches 165 degrees)…..turn and baste frequently with the reserved marinade that was set aside….and watch closely as chicken tends to burn easily…..

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We served this entrée with homemade macaroni salad and sweet corn! Mmm!

Chili & Taco Seasoning

I came across a serious problem last night while making chili. I had the beef cooked, the tomatoes and the tomato sauce added and when I went to my spice cabinet, I noticed the chili seasoning was missing! I usually make up my own chili by adding some spices and go on about my business, but I had decided that since it was such a long day, that I would just add the packet to my chili and let it simmer. Boy was I wrong! I “googled” a chili seasoning recipe and voila, I found a few of them, mixed up my own and it was a little spicy, but definitely tasty! You can adjust it to your liking but this is how we like it! Hope you enjoy it!

Makes: 2/3 cup

Use: 1-2 Tbsp seasoning per 1 pound of ground beef (adjust to your liking)

Here’s what you’ll need:

chili and taco seasoning

 4 Tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1 tsp dried oregano

2 tsp paprika

2 Tbsp ground cumin

3 tsp sea salt

3 tsp black pepper

 Directions:

In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, ground cumin, sea salt, and black pepper. Store in an air-tight container at room temperature.

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