Friday, August 22, 2014

Dinner Tonight: Beef Enchiladas

Listen...I don't have time on a busy weeknight to make super fancy enchiladas...but I do have time to make my simple Beef Enchiladas...and they are holy guacamole delicious to boot!  You can have these yummy enchiladas on your table in less than 30...and your family will devour them.  Promise.

Shopping List
1 pound of ground beef (or use ground turkey!)
2 tablespoons chili powder or a (1 oz) packet of taco seasoning
1 (10 oz) can of Cheddar Cheese Soup (I used Campbell's Condensed)
1 (10 oz) can of Rotel Tomatoes
1 (4 oz) can of Chopped Green Chiles
8 tortillas (flour or whole wheat work best)
1 (16 oz) bottle of enchilada sauce
Chopped green onions to garnish

Preheat oven to 400 degrees.

In a large skillet over medium-high heat, brown your ground beef until nice and crumbly.  Stir in your chili powder, soup, tomatoes and green chiles (don't drain any of it).  Reduce heat to low and simmer 2 to 3 minutes.

While it's simmering, spray an 8x8 baking dish with cooking spray.  Set aside.

Take each tortilla and fill it up with your ground beef mixture.  Roll it over and lay it seam side down in your baking dish.  Repeat 8 times.  Pour your enchilada sauce down over all of your enchiladas once they're in the baking dish.  

Bake enchiladas about 8 or 10 minutes or until they're nice and bubbly.

Remove from oven and serve with green onions on top.

This is one of those perfect weeknight meals.  Simple, quick and totally satisfying.  And if you want to make the enchiladas in advance you can!  Just pop them in the fridge until you're ready to bake them (just add a few minutes to the baking time if they're cold from the fridge).  If you freeze these, freeze them without the enchilada sauce on top and bring them to room temp before baking.


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Thursday, August 21, 2014

Dinner Tonight: Bleu Cheese Baked Steaks

Andrew makes us these steaks a lot of times on Sunday evenings, and they are so good!  I know everyone has their own particular way of preparing a steak but for what it's worth, this is our method.  Enjoy!

Shopping List
4 filet mignons (you can use whatever cut you prefer but we like a filet)
Worcestershire Sauce
Montreal Steak Seasoning
1 tablespoon of butter per steak (make sure it's softened)
1 tablespoon of bleu cheese crumbles per steak

Preheat your outdoor grill or indoor grill pan to as hot as it will go.  Our grill goes to 600 degrees, so that's the temp we use.  Get it HOT!  Also, preheat your oven to 450 degrees inside as well.

Inside, take each steak and pour a tablespoon or two of Worcestershire Sauce down over the top of each steak and about a tablespoon of steak seasoning.  Rub it all over each steak.

Place the steaks on the really hot grill just to sear for about 2 minutes each side.  You're not cooking it on the grill, just searing it for color and to lock moisture in.

After two minutes, remove them from the grill and place them in a baking dish sprayed with cooking spray and put them in the oven to bake.  Bake them 15 minutes for a steak cooked medium, longer for more well-done.

While the steaks are baking, make your bleu cheese butter by combining your tablespoon of butter with your tablespoon of bleu cheese.  They're both soft, so they should mix up really well with just a spoon.

After 15 minutes, remove the steaks from the oven and put the bleu cheese butter on top of each steak.  Pop it back in the oven for about 2 or 3 more minutes to allow the butter to kind of melt.

Remove from the oven and serve.

Simple and delicious.  This is my favorite way to eat a steak.

We serve our steaks with roasted cherry tomatoes.  For those, you just place a pint of cherry tomatoes on a foil lined baking sheet and then drizzle Extra Virgin Olive Oil down over the tops and add a sprinkle of pepper and salt to the tops.  Roast at 400 degrees for about 10 minutes.  Yum.

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Wednesday, August 20, 2014

Breakfast Joes

It's no secret that we're Sloppy Joe people.  We love us a Joe for supper so much that the other day I thought, why not make a Breakfast Joe?  It's the perfect breakfast, brunch or dinner!  Simple and quick...and really yummy too.

This method makes enough for 4 adults.

Shopping List
1/2 a pound of breakfast sausage, I used 8 oz of Owen's
12 eggs or egg whites (or a combination of both)
a splash of milk, half and half or cream
1 cup Monterey Jack cheese, shredded
3 or 4 tablespoons chives, snipped into pieces (plus more for garnish)
4 English Muffins, toasted and split in half
Salt and Pepper
 Salsa for drizzling

Heat a large skillet over medium-high heat and brown your sausage until crumbly and brown.

While your sausage is browning, beat your eggs and milk in a bowl with a wire whisk.  Add in a nice pinch of salt and pepper.

Once the sausage is browned and crumbly, lower the heat just a little under your skillet and pour your beaten eggs in the skillet on top of the sausage.  Scramble your eggs and sausage together (it takes about 4 minutes or so).  Once your eggs are scrambled, stir in your cheese and snipped chives.

To serve, lay out both halves on your English muffin on each plate and scoop the sausage and egg mixture down over the top.  Drizzle salsa down and a few more snipped pieces of chives.

And that's it! It's open face like one of my Sloppy Joes but in breakfast form...and I don't know about you, but we love eating breakfast for dinner.


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Tuesday, August 19, 2014

Individual Banana Puddings (or Trifles too!)

This is one of my favorite little party tricks!  If I'm having a big party, I will serve one of my puddings or trifle recipes (like this Banana Pudding recipe) in individual plastic cups with the colorful plastic spoon stuck right in.  This way, guests can just go by and grab one and it's all right there...and all disposable as well.

During the summer, you could put my Red White and Blue Trifle in individual dishes and it would look so cute at a pool party or patriotic BBQ!

And during the fall or holiday season, my Gingerbread-Pumpkin Trifle would be great on a buffet table too!

Just a simple idea to take recipes you already have and make them more party-friendly.

To see all of my Trifles and Puddings, click here.


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