Vegetarian Enchiladas

We have plenty of Enchilada recipes on this blog, but you must try these vegetarian enchiladas! My family is trying to cut back on meat, and these are surprisingly delicious and completely nutritious! They're delicious with spanish rice as a side.

Vegetarian Enchiladas

Beth Blackwelder

2 Tbs. olive oil

2 tsp. ground cumin

1/4 cup flour

1/4 cup tomato paste

14.5 oz. can vegetable broth

salt & pepper

3 cups (12 oz.) grated pepper jack cheese

15 oz. can black beans, rinsed and drained

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 can of corn kernels, drained (I like to use frozen, thawed corn for a fresher taste)

6 green onions, thinly sliced

16 corn tortillas (6" size)

1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. cumin, flour, and tomato paste. Cook, whisking 1 minute. Whisk in broth and 3/4 cup water. Bring to a boil. Reduce to a simmer and cook until slightly thickened--5-8 min., salt & pepper. Set aside.

2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper

3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans. Pour sauce over and sprinkle with 1 cup cheese.

4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.

Pinto Bean, Tomato, and Butternut Squash Soup

This Butternut squash soup is to die for. It's thick and hearty, and packed with nutrition. And your kids will eat it!

Pinto Bean, Tomato, and Butternut Squash Soup

1 Tbs. olive oil

2 cups chopped onion

1 cup chopped celery

4 garlic cloves

3-4 cups canned vegetable broth

2 15 oz. cans pinto beans, drained

1 17 1/2 oz. can diced tomatoes in juice

2 cups 1/2 inch pieces peeled, seeded butternut squash*

1 tsp. dried oregano

1/2 tsp. crushed red pepper, or less, to taste

6 Tbs. chopped fresh basil

*Tip: for easier peeling and cutting of squash, microwave for 2 minutes to soften slightly, then cut off ends of squash and peel with a vegetable peeler.

Heat oil in heavy, large pot over medium-high heat. Add onions and celery; saute until onions are golden for about 7 minutes. Add garlic and stir for 1 minute. Add broth and next 5 ingredients. Bring to boil, reduce heat, cover, and simmer until squash is tender (about 15 minutes). Transfer 3 cups soup to blender. Cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle soup into six bowls. Sprinkle each with 1 Tbs. basil and serve.

Fly-off-the-plate Pancakes!

If you like fluffy pancakes, these aren't for you. Fly-off-the-plate pancakes are thin and sweet, oozing with blueberry goodness. There's a reason they're called "fly-off-the-plate". Combine them with homemade maple syrup, and it's a match made in heaven.

Fly-off-the-plate Pancakes

1 cup flour

1/4 tsp. salt

1 Tbs. sugar

1 Tbs. baking powder

1 egg

1 cup milk

2 rounded Tbs. sour cream

2 Tbs. melted (cooled) butter

Dump all the ingredients into the blender for a minute. That's right, this is a one-dish process. I like fewer dishes to clean.

Drop onto hot, lightly greased griddle. Sprinkle a few blueberries (the frozen ones work really well) over the surface as soon as batter has been placed on griddle.

Vegan Fajitas

Don't let the word "vegan" scare you...these are the most flavorful, delicious fajitas (or call them burritos if you'd like) I've about ever tasted. I can't wait to make them again!

Vegan Fajitas

Adapted from Allrecipes.com

1/4 cup Olive Oil

1/4 cup Red Wine Vinegar

1 tsp. dried oregano

1 tsp. chili powder

garlic salt to taste

1 tsp. white sugar

2 small zucchini, julienned

2 small yellow squash, julienned

1 large onion, sliced

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips (I used 2 red peppers instead of a green, since I don't care for green peppers)

2 Tbs. olive oil

1 (8.75 ounce) can whole kernel corn, drained (I used frozen corn, thawed)

1 (15 oz.) can black beans, drained

Directions:

1. In a large bowl combined olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper, and sugar. To the marinade add the zucchini, yellow squash, onion, and peppers. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10-15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes to brown vegetables.

3. Add to your favorite tortilla (try the uncooked variety, which you cook over your stove--it makes all the difference!)

Home Fried Chicken

This is one of those down-home comfort meals that really pleases. However, you have to be aware that home fried chicken does not taste the same as store bought fried chicken. That's the point, right?

Home fried chicken has a classic flavor and texture all its own. It's skin is not break your teeth crunchy but is instead delicately crisp and flavorful. The flesh is so luxuriously moist - and not because it's squirting grease everywhere either. It's so moist, you'll wonder what they're doing wrong at those chain chicken places. If you like super greasy, super crunchy fried chicken, then do yourself a favor and just go order take out. If you want a less boisterous but more flavorful fried chicken, then give this a try.

I like to use all legs when making fried chicken. There are a few reasons for this, not the least of which is that legs are my favorite. However, I also really like cooking pieces that are all the same size and structure. It makes cooking them evenly soooooo much easier. I also like legs because they are smaller and, therefore, cook faster. Mine spend less than thirty minutes cooking. You can use other pieces, but you'll have to adjust the time they spend cooking. I would still recommend at least using all the same type of parts for the best results.

The trickiest part about making this chicken is you have to have patience. You start out cooking the chicken over decently high heat just to set the crust, but then you have to turn it way down. I used to have the hardest time doing that when I was younger. Every time I was at the stove it was all about high heat all the time. Trust me, that just doesn't work at all when making fried chicken. I can't tell you how often I ended up with raw chicken with a burnt crust. Yuck! If you want the chicken cooked all the way through before the crust browns too much, you have to go low and slow for the majority of the time.

Home Fried Chicken
Yield: 8- 10 legs

8-10 chicken legs, skin on or off
2 cups all purpose flour
1 tsp table salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder
2 eggs
1/2 cup milk
vegetable oil, for frying

Mix the flour and spices together in shallow bowl or plastic container. In a separate container, lightly beat the eggs and milk together. Dip each chicken leg in the flour, shaking off any excess. Then dip the leg into the egg mixture, being sure to coat all sides. Finally, dip the leg back into the flour mixture, rolling to coat thoroughly. Set the leg on a sheet tray while coating the remaining legs.

Heat 1/4 to 1/2 an inch of oil in a large skillet over medium to medium high heat. I use a small piece of the flour/egg mixture that invariably ends up stuck to my finger to check the heat of the oil. You are looking for that piece of dough to instantly start fizzing vigorously. Once the oil is hot, add the legs and cook, turning occasionally to brown all sides for about five minutes. You may want a spatter shield during this time period.

After the initial browning, turn the heat down to medium low and cover. For normal sized legs, cook about 15-20 minutes, checking periodically with a meat thermometer. When the internal temperature is around 145° F, remove the cover and turn the heat back up to re-crisp the crust, about five minutes. Cook until the crust is nicely golden and crispy. Remove chicken and place on a cooling rack lined with paper towels to drain and cool slightly.

Chicken with Mushrooms

I made this for dinner a couple of weeks ago and it was so rich and delicious. Brian and I both loved it. If you need a recipe that will mix up your chicken routine, this one will make you glad you did.

picture courtesy allrecipes.com

Chicken with Mushrooms

Adapted from Allrecipes.com

3 cups sliced mushrooms

3 cloves of garlic, minced

1 Tbs. onion, chopped

4 chicken breasts (you can pound them thinner for more flavor)
2 eggs + 2 tsp. water, beaten

1 cup seasoned bread crumbs

Sprinkle of Oregano and Thyme

1-2 Tbs. Olive Oil

1/2 cup shredded Mozzarella cheese

1 cup chicken broth

1/2 cup heavy cream or milk

Cooked Rice

Preheat oven to 350 degrees. Combine bread crumbs and seasonings in bowl (you can use whichever seasonings you like best, but you need enough to season all 4 breasts). Heat half of the oil in large skillet. Dip chicken into egg mixture and then bread crumb mixture til completely coated. Salt and pepper both sides. Brown chicken on both sides in skillet. Place in a 9 X 13 pan. Pour remaining oil in same skillet and saute the mushrooms with garlic and onions until they are softened, about 5 minutes. Add chicken broth and cream/milk to pan. Stir to combine. Pour mushroom mixture on top of chicken breasts and top with mozzarella cheese. Bake for 30-35 minutes, or until juices run clear. Serve over fresh rice.

Red Velvet Cupcakes and Cream Cheese Frosting + Gift Idea

**Photo from According to Kelly blog.
 
What is it about red velvet that is so amazing?  I don't know but these are easy and good!  You must look at the gift idea below.  We made them for our Christmas goodies and they were so cute and yummy and easy.

Red Velvet Cupcakes
From According to Kelly Blog

1 package of german chocolate cake mix
1 small package (3.4 oz) of vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1, 1-oz bottle of red food coloring
3 large eggs
1 cup miniature semi-sweet chocolate chips
1. preheat oven to 350 degrees.
2. mix cake mix, pudding mix, sour cream, oil, water, food coloring & eggs in a large mixing bowl until well mixed.
3. using a spoon, fold in the mini chocolate chips.
4. fill your cupcake pan, or cupcake liners 2/3 of the way full.
5. place pans in the oven & bake approximately 18+ minutes, or until a toothpick comes out clean, or the cupcakes “springs back” when lightly pressed.
6. cool for approximately 15 minutes before frosting.
* more concerned with how red your cupcakes are, as opposed to the chocolate-ness of the cake? start with a white or yellow cake mix instead.

Cream Cheese Frosting
From According to Kelly Blog

1, 8-oz package cream cheese
1 stick of softened butter
1 tsp. vanilla
4+ cups of powdered sugar
1. mix cream cheese, butter & vanilla with an electric mixer until smooth & well combined.
2. slowly add powdered sugar, one cup at a time, until desired taste achieved. be sure to scrape down the side of bowl with a spatula.
3. once well combined, beat for an additional minute or so, until everything is creamy & fluffy.
4. using a pastry bag or ziplock bag, smother your cupcakes in mounds of yummy & delicious frosting.

**Photo from According to Kelly Blog

Gift Idea

creating heaven in a jar

From According to Kelly Blog

making mason jar cupcakers is seriously just about the easiest thing in the world. really & truly, it takes just a few simple steps… bake up a batch of your favorite cupcakes (whether it’s from a box or made from scratch), then you smoosh, frost & repeat. see i told you it was easy-peasey. but just in case you need a wee bit more direction, i’ve whipped up a little tutorial for you.
step one: as i said before, the first step is to whip up a batch of your favorite cupcakers. honestly, everything tastes better when eaten from a jar, with a spoon. people have raved about my straight from the box fun-fetti cupcakes (okay, so maybe i throw in an extra box of pudding) & begged for my red velvet recipe (they usually fall in love with the mini chocoloate chips which gives it an extra little umph!)… but really & truly neither of these recipes are all that special. but, when you are eating from a jar, with a spoon…. ahhhh! it’s like holding a little bit of heaven in your hands.
step two: throw away what you know about baking cupcakes, at least for the moment. when you’re making mason jar cupcakes no fancy-pants cupcake liners are needed for this job. so break out the pam, & apply liberally. go ahead – spary the dickens out of the pan, you definitely don’t want your cupcakes sticking. plus, you need the cupcake “sides” looking good & ready for their closeup. considering all you really see of the cupcake is their sides, you want those babies smooth & looking good!
step three: filling the cupcake pan has never been my forte! i always struggled trying scoop the batter into those itty bitty holes, without spilling batter everywhere. luckily one day it finally occurred to me to cheat. these days i use a makeshift pastry bag (a ziplock bag with about a 1/2 inch of the corner snipped off) to fill my cupcake pans quickly, cleanly & with an incredible amount of precision. & since filling my makeshift pastry bag can get complicated with just two hands, i like to put my water pitcher to work “holding open” the bag as i fill it.
step four: fill your cupcake pan according to your recipe (usually about 2/3 full), & then bake. this is my favorite part. i love the smell of baking cupcakes wafting through the house.
step five: now the fun begins. first select your mason jar of choice. personally i like the 8 oz. jars, because they fit two cupcakes absolutely perfectly. (although the 4 oz. jars are darling with a single cupcaker, & the 12 oz. can fit three cupcakes… so really it’s up to you.) next, you place your cupcake on top of your chosen jar & smoosh it all the way to the bottom. you don’t have to worry about man handling the top of the cupcake too much, because it will soon be covered in frosting.
step six: if you haven’t already, whip your frosting (whip it real good). or, if you’ve chosen the slightly quicker, but probably just as tasty route, scoop your frosting from the can. & just like before, once again i am going to use the “ziplock cheater” method. seriously, if you’ve never tried it, promise you will – soon! it will literally change the way you feel about making cupcakes.
step seven: time to frost! using a ziplock bag or a real pastry bag (trust me, you’ll want to use one or the other to get down near the bottom of the mason jar) & top the cupcake with frosting. i like a lot of frosting, so i usually do about a 1/2 inch worth – but do what ever you are comfortable with. & again, you don’t have to worry too much about how “pretty” it looks, because you are going to to be smooshing another cupcake on top of it. 
step eight: REPEAT. that’s right, this is where you get to smoosh & frost again. when you’re frosting this final time though, try not to go too over the top. remember, you still have seal it all up, & “over the top” frosting is just going to get squeezed out. so, try to keep your frosting as level with the rim of the jar, as possible. & when you are all done… seal it up baby!
step nine: once you’ve put your lid on & you are all sealed up, it’ time to pretty up the jar. using some ribbon, or a scrap of fabric, tie a square knot. (you remember how…. right over left, left over right.)
step ten: attach a fancy pants label… download perfectly sized, blank mason jar labels HERE. then, handwrite, or using your favorite editing software such as photoshop or picnik, write a sweet note. print on paper (& tape or glue down), or use avery sticker paper. & finally cut out with a sharp pair of scissors, or a 2 inch circle punch.
step eleven: slid a vintage (or plastic) spoon through the knot & viola! you’ve got the perfect gift, thank you, party favor…