Wednesday, November 2, 2011

Current Favorite Recipes

Most of the time I post about craft stuff, and most of that time I post about cards as it is my current passion.  But sometimes I like to post about other types of creativity - in today's case, some recipes to share with you.  I'm not the greatest cook but darn it I like food that tastes good without requiring hours in the kitchen.  Join me in some super simple and delicious dinners - I dare you to try them yourself!  Three words of warning; however: I did not take any in-progress photos (but these recipes are so simple you don't need them), apologies that I don't have measurements on some things (just eyeball it and see what works for you), and everything posted today is ah-mazing.


Shredded Lime Chicken Enchiladas


Ingredients:

~ Chicken - maybe 2 breasts
~ Lime infused olive oil* {regular olive oil is fine}
~ 1 can of black beans, drained
~ Shredded Mexican blend cheese - maybe 2 cups (or really whatever cheese is fine)
~ 4 corn or flour tortillas (I've been using flour)
~ Salt and Pepper to taste
~ One packet of Frontera Green Enchilada Sauce by Rick Bayless

Method:

1. Heat lime infused olive oil in a pan, and preheat oven to 400F.  Meanwhile, cut chicken into 1 inch chunks.  Cook, adding salt and pepper.  When chicken is almost done, pour lime juice in pan and cook until juice is mostly absorbed.  When chicken is done, move to a plate and shred.
2. Wrap tortillas in saran wrap, microwave for 30 seconds.
3. Spoon out 1/4 can of beans on each tortilla.
4. Place chicken on top of beans.
5. Pour cheese on top of chicken.
6. Wrap enchilada as tight as possible (it will still be loose).  Place seam side down in 8x8 dish.
7. Pour all of sauce packet on enchiladas, cover with cheese.
8. Bake for 15 minutes.

Cut into that bad boy!

Here's the red sauce version (Green is both me and hub's fave though)

You can learn about Frontera's Mexican Sauces here.  Here's a pic of the Green Sauce:

If you are in metro Detroit or Grand Rapids, Michigan, you can purchase lime infused olive oil as well as several specialty olive oils and balsamic vinegars at Old World Olive Press.  They have 3 retail locations in Plymouth, Birmingham, and Rockford, MI.  They also ship their fantastic products.  Here's a set that they do for $49.95.  Mine has 18 Year Old Balsamic Vinegar (best balsamic I've had), Lime Infused Olive Oil (I use it all the time), Arbosana Olive Oil (imported from Italy), and Herbs de Provence Olive Oil (infused with a French herb blend).


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General Tsao Chicken Stir Fry


Ingredients:

~ Chicken - maybe 2 breasts cut into 1 inch chunks
~ 1 bag frozen vegetables
~ 1 red bell pepper, diced
~ 1 cup shiitake mushrooms, sliced
~ Sesame seeds
~ One packet Simply Asia General Tsao Stir-Fry Sauce
~ Vegetable Oil

Method:

1. Heat olive oil in wok or other large skillet.
2. Cook chicken in wok.
3. Add frozen and fresh vegetables.
4. Add sauce packet, stir until fully incorporated.
5. Sprinkle with sesame seeds and enjoy.

I told you I'd be sharing super easy meals with you (can you tell I love sauce packets?)!  This takes like 15 minutes!  Here's the sauce packet by Simply Asia:


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Last one is my mom's recipe that I've always enjoyed.  {Hi mom!}

Mulligan Stew


Ingredients:

~ 1 lb. stew meat (make sure to get something that is very marbled) cut into 1 inch chunks
~ Flour
~ 1 1/3 t. butter
~ 1 qt. boiling water
~ 1 cup baby carrots
~ 1 parsnip, cut thin
~ 1 stalk of celery, diced
~ 4 potatoes, quartered
~ 1 t. salt and several dashes pepper

Method:

1. Heat butter in pan.  Meanwhile, dredge beef in flour.
2. Brown beef on all sides.
3. Place potatoes in bottom of crock pot, followed by carrots, parsnip, and celery.
4. Place beef on top of vegetables, add salt and pepper and water.
5. Heat 4-5 hours on high, 7-8 hours on low.

This recipe is very flexible so feel free to use whatever you have on hand.  For example, I didn't have celery, but I added half a yellow onion.  Per Wikipedia: "Mulligan Stew is an improvised dish said to have been prepared by American hobos in camps in the early 1900s.  "Mulligan" is a stand-in for any Irishman, and mulligan stew is simply an Irish stew that includes meat, potatoes, vegetables, and whatever else can be begged, scavenged, found or stolen. A local Appalachian variant is a burgoo, where the available ingredients might include squirrel or opossum.  Only a pot and a fire are required. The hobo who put it together was known as the "mulligan mixer."

Well now that I live near the Appalachian mountains....

Um, no thanks, I'll stick to my mom's version...

Dig in!

I will note that this recipe can be considered a bit bland, which may be good {especially for difficult kids}, but you may want to spice it up some.  Feel free to throw in whatever you want!

Here's a cool thing that makes slow cooking even easier (did you know it was possible!?)

Slow Cooker Liners by Reynolds!  Super easy clean-up!

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I hope you enjoyed this slightly off-topic post.  
If you make any of these recipes, please let me know how they turn out!


2 comments:

  1. Yum! The enchilada recipe looks easy enough even for me! I eyeball measurements and throw whatever's handy in a lot of my cooking too...makes it interesting sometimes :) Thanks for the ideas!

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  2. @Junky Vagabond

    Hey Jill, trust me - please try the enchilada recipe. It really is so good and easy! The worst part for me is shredding the chicken, but maybe I could be lazy and stop doing that. I asked my husband if I should stop shredding it, and he said no because he likes it that way! Gr! lol ;-)

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