Mom’s Enchiladas

Mom’s Enchiladas

Mom's Enchiladas

Over the holiday season Dana and I went to visit my family in Michigan.  While there, my Mom made us some enchiladas.  These were a tad bit different from my normal enchiladas.  They were meaty and delicious.  I had to have the recipe.  So I asked my Mom for it and she happily gave it to me.

Mom’s Enchiladas

In a large skillet brown 2 lbs of ground beef over medium high heat.

Brown the ground beef

Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning.  Mix together and heat thoroughly.

Mix in the chili and seasonings

Preheat the oven to 350 degrees Fahrenheit.  Grease a large lasagna pan.

Warm 8 large burrito style flour tortillas.

Fill the tortilla

Take each tortilla and fill it with roughly 2/3 cup of the meat filling.

Fold over one edge

Then fold the tortilla like a burrito.  Fold the end up over the meat.

Fold up the sides

Fold the sides over up and over the first fold.

Roll to form a burrito

Then roll the wrap forward until you have a perfect little burrito.

Fill the greased pan

Place into the greased pan.  Then pour a 15oz can of enchilada sauce over the top of the enchiladas.

Top with enchilada sauce

Finally top with 8 oz of mild cheddar cheese.

Top with cheese and bake

Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.

Remove from the oven and serve

Remove pan from the oven and serve.

One large enchilada

Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

The perfect little enchilada

These meaty packets are the most delicious and simple thing to make.  You have to try them.

Mom's Enchiladas
Author: 
Recipe type: Enchilada
Cuisine: Tex/Mex
Serves: 8
 
Perfectly meaty and delicious enchiladas.
Ingredients
Enchiladas
  • 2 pounds ground beef
  • 15 oz can Hormel Chili with Beans
  • 10.5 oz can Hormel Chili without Beans
  • 2 tbs taco seasoning (packaged or see below)
  • 8 oz mild cheddar cheese
  • 15 oz can enchilada sauce
  • 8 large flour tortillas
Toppings
  • chopped lettuce
  • chopped tomatoes
  • cheddar cheese
  • sour cream
  • enchilada sauce
Taco Seasoning
  • Taco Seasoning
  • 3 tbs paprika
  • 2 tbs chili powder
  • 1 tbs sugar
  • 1 tbs garlic powder
  • 3 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • ¼ tsp chipoltle pepper ground, optional
Instructions
  1. In a large skillet brown 2 lbs of ground beef over medium high heat.
  2. Once the meat is browned, drain it and add 1 can of Hormel Chili with beans, 1 small can of Hormel Chili without beans and 2 tablespoons of taco seasoning. Mix together and heat thoroughly.
  3. Preheat the oven to 350 degrees Fahrenheit. Grease a large lasagna pan.
  4. Warm 8 large burrito style flour tortillas.
  5. Take each tortilla and fill it with roughly ⅔ cup of the meat filling.
  6. Then fold the tortilla like a burrito. Fold the end up over the meat.
  7. Fold the sides over up and over the first fold.
  8. Then roll the wrap forward until you have a perfect little burrito.
  9. Place into the greased pan. Then pour a 15oz can of enchilada sauce over the top of the enchiladas.
  10. Finally top with 8 oz of mild cheddar cheese.
  11. Cover the pan with foil and place into the oven for 25-30 minutes or until the cheese is nicely melted.
  12. Remove pan from the oven and serve.
  13. Place an enchilada on a plate and top with lettuce, tomato, cheddar cheese, sour cream and a little more enchilada sauce.

 

Eric’s Chili

Eric’s Chili

Eric's Chili

The other week Dana and I went up to DC to visit our Friends Eric and Laura. Both of us have infants so it was a chance to get out of the house and talk to some adults. For lunch Eric made this great chili that included black beans and corn. It was delicious. So I asked for the recipe and asked for permission to put it up on the web. I had to share it as it was delicious!

Eric’s Chili

In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.

Brown the sausage and beef

About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.

Add the onions and peppers to the mixture

Once the meat is browned and the veggies are softened, add the mixture to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.

Add the corn and beans

Then add the beer. Finally add the beef stock until the liquid just covers the mixture.

Add the spices

Give it a good mix and set it on low for 6-8 hours.

Add the liquid

Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.

Awesome Chili

If you like it spicy, add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd forgo this and just have it available to add individually.

Eric's Chili
Author: 
Recipe type: Chili
Cuisine: Southwestern
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A great chili that includes beef, sausage, black beans and corn. Delicious!
Ingredients
  • 1 pound ground beef
  • 1 pound hot pork sausage
  • Salt and pepper to season meat
  • 2 red onions, chopped
  • 2 green peppers, seeded and chopped
  • 2 jalapenos, seeded and chopped
  • 4 cloves of garlic, minced
  • 3 tablespoons cumin
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 12 ounces dark beer
  • 2 cans of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 1 cup of frozen or canned corn
  • 1 can beef broth, low sodium
Instructions
  1. In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
  2. About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
  3. Once the meat is browned and the veggies are softened, add it all to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
  4. Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
  5. Give it a good mix and set it on low for 6-8 hours.
  6. Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
Notes
If you like it spicy, I add about a ½ cup of Sriracha to the mix, but if you’re serving a crowd I usually forgo this and just have it available to add individually.

 

This is a great chili recipe.  Hopefully you get a chance to try.  If you do, let me know what you think?

Shredded Chicken Tacos

Shredded Chicken Tacos

I have always wanted to make shredded chicken tacos.  I finally decided to make them.  I was a little uncertain on how to make them, but after a little trial and error, I came up with a surefire method.  I boiled the chicken in the spices, shredded the chicken, returned it to the sauce and reduced.  Overall, the chicken was some of the best I have ever eaten.  I am not sure if my method is the proper way to make shredded chicken taco meat, but it was simple and delicious.

Read more

Guacamole

Guacamole

I love guacamole!  It features the amazing avocado better than any other dish.  The major downfall is that avocados can be really expensive.  However, the other day the local super market had them on sale for 3 for $1.  Yep, so for little to no money I can have my favorite chip dip.

GuacamoleAdapted from Alton Brown

  • 3 avocados
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro, optional
  • 2 cloves garlic, minced

The first step is to set up your mise-en-place – French for “putting in place”.  Basically before attempting to assemble the dish you need to have all of the ingredients prepared.  Dice the onions, mince the garlic, chop the cilantro and finally seed and dice the tomatoes.  This is an important step, if you do not seed the tomatoes, your guacamole will be runny and unappetizing looking.  Cut the tomatoes in half and then use a spoon or your fingers to remove the seeds and liquid from within the tomatoes.

Seeds Removed

Next you need the avocados.  Make sure that you pick up ripe avocados at the store. You want them to be soft and not rock hard.  A good indicator is if the skin has a little give when you press your thumb into it.  If you are unable to find ripe avocados you can place unripe avocados in a brown paper bag and they will ripen within two days, usually overnight.

The Amazing Avocado

Next you need to core and peel the avocados.

Avocado Halved

This is simple.  Cut the avocados in half.  On one half, the seed will stick to the avocado.  Using a spoon or a knife pop it out.

Use a spoon to scoop out the fruit

Then using a spoon, separate the skin from the fruit of the avocado.  Once you get it going, the fruit will pop right out.

Squeeze the lime juice over the avocados and stir so that the lime juice evenly covers the avocados.  This will prevent them from browning.

Toss the avocados with lime juice

Add the salt, cumin, and cayenne and mash the avocados with a fork, potato masher or whatever clean tool you have lying around that will get the job done.  I have used a pastry blender, nut chopper.  They all work and get the job done.

Mash the avocados

Next, add the onions, tomatoes, cilantro, and garlic.  Fold everything together.

Add the remaining ingredients

Then let the guacamole sit at room temperature for 1 hour and then serve.

Guacamole

Simple, delicious and extremely easy.

Time for a party

This is a must for every summer party.

Grilled Skirt Steak with Chimichurri Sauce

Grilled Skirt Steak with Chimichurri Sauce

I just went and got the gas in the grill refilled and I was ready to grill out.  I just didn’t know what to grill.  I asked Dana and within a second she said skirt steak with chimichurri sauce.  It took little to no effort on her part to come up with this.  I had never made it, but it sounded great.  Grilled steak covered in a spicy pesto like sauce.  This was a nice refreshing summer meal.  The steak was grilled perfectly and the fresh chimichurri sauce screamed summer.  If you are looking for the perfect summer dish, grilled skirt steak with chimichurri sauce is a winner.

Grilled Skirt Steak with Chimichurri Sauce – (Adapted from Tyler Florence)

  • 3-4 pounds skirt steak(s)
  • 6 cloves garlic
  • 2 jalapenos
  • 1/4 cup red wine vinegar
  • 1 bunch fresh flat leaf parsley
  • 1 handful fresh oregano
  • 2 limes, juiced
  • 1 cup olive oil
  • 1 tsp kosher salt
  • 1 tsp freshly cracked pepper

Chimichurri Sauce

The first step is to make the chimichurri sauce.  The steaks are going to be marinating in this sauce, so it must be made first.

Place the cloves, jalapenos and red wine vinegar into a food processor.  Process until finely diced.

The base

Next add the parsley, oregano, lime juice and seasoning.  Process until finely chopped.

The Herbs

Turn the processor on and slowly drizzle the olive oil into the mixture.  Once all of the olive oil is incorporated the sauce is ready.

Chimichurri Sauce

Skirt Steak(s)

Place the skirt steak(s) into a gallon plastic bag.  Then cover the steak with 3/4 of the chimichurri sauce.  Let the steak marinate for 1-4 hours.  The longer it marinates the better the flavor.  However, you do not want this to marinate too long as it contains a lot of acid from the lime juice and it will start cooking the steak.  Reserve the remaining chimichurri sauce to serve over the grilled steak.

Marination Station

Preheat the grill to high.  Remove the steak(s) from the bag and place directly on the grill.

Place the steak on the grill

Grill the steaks for about 4-5 minutes per side or until nice grill marks occur.

Make sure to get great grill marks

Once grilled to the desired doneness, remove the steaks from the grill and let rest for 5 minutes.  Then slice the meat across the grain and place onto a platter.

Slice the steak

Spoon the reserved chimichurri sauce over the meat and enjoy!

Grilled Skirt Steak with Chimichurri Sauce

This steak was to die for.  It was amazing and juicy.  The perfect fresh dish for the summer.

Side Note – At the store I could not find skirt steaks for the life of me.  So I asked the butcher for some assistance.  I felt like and idiot when I asked the butcher for a skirt steak and he came out and pointed at the black package right underneath me.  Oops.  The store by me only carries skirt steaks that are pre-packaged and vacuumed sealed.  So that is why I could not find them.  Their packaging was totally off from the rest of the steaks.  I guess I passed right over them.  Keep that in mind when you do your shopping.

Chicken Nachos

I love nachos!!!  Yep, three exclamation points.  Besides being delicious they are quick and easy to make.  Take a few tortillas, cover with your favorite ingredients, and then coat with cheese.  Melt and serve.  Howe easy can that be.    My favorite type of Nachos are Chicken Nachos.

Nachos
Nachos

Top with some sour cream and you have a great meal.

Read more