Monday, June 9, 2014

Enchilada Soup


Sautéed 5 cloves of garlic with the onion              

Added ½ of roasted chicken – shredded or 1½ lb of ground beef

1 tbsp Cumin

1-2tbsp Red Chili Powder (from new mexican red chilies)

1 4oz can diced black olives (only used 1/3 to ½ of can)

1 19oz jar enchilada sauce (red) (I made my own because I did not have any on hand. It made it soo much richer and wonderful. Recipe follows)

3 8oz cans of tomato sauce

1 15 oz can of Mexican tomatoes (Rotella)

1 2oz can of diced green chilies (mild)

2 cups diced onion (1 large)

I chopped 1 green and 1 yellow pepper

2 cans of red kidney beans

1 can of black beans

(I use Pinto too sometimes)

½ lb. grated cheddar cheese                                      

¼ lb. grated Jack cheese

½ dozen corn tortillas torn into pieces                    

I - 16 oz. bag frozen corn (I add)

1 cup sour cream (I add to each bowl after I dish it up)


You’ll make everything in one large stock pot. Sauté onions in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in cheese, stir until melted.

Add torn, and/or crumbled tortillas, let dissolve.

Add fresh tortilla wedges prior to serving.

I sometimes serve inside an enchilada shell

I serve with corn bread.


Homemade Enchilada Sauce

You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!


1/4 cup vegetable oil

1/4 cup all-purpose flour

1 (28-ounce) can crushed tomatoes

2 tablespoons plus 2 teaspoons chili powder

1 1/2 teaspoons dried oregano

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon brown sugar, packed

Kosher salt and freshly ground black pepper, to taste


Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.

Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.

Store in an airtight container in the refrigerator for up to two weeks.


Adapted from Add a Pinch


Tuesday, May 6, 2014

Healthy and Scrumptious! Smothered Chicken

8 to 12 pieces of Chicken Thighs
4-5 Onion's
Salt and Pepper
Olive Oil

This is the simplest chicken dish with the most wonderful taste.
5 simple ingredient's that most of us have on hand!
Chop  onions so that you have ringlets. This is an important step for the smothering process. 
 Wash and pat dry your chicken. Salt and pepper each side.
 Brown the chicken in a cast iron pan on each side about 2 min a side.

 Remove the chicken from the heat. 

Layer onion in the bottom of the pan then place chicken on top of the 
onions 3 to 4 pieces.  Continue to layer onion chicken until the chicken is covered in the onions.   
Cover set the temperature to your low. Turn chicken every half hour.
There is a trick to turning the chicken.
You want them to stay layered so you need you get a long spatula and ensure
that you get under the lower level onions and flip only once. 
 Cook covered 1.5 to 2 hours the longer it cooks the better it tastes!

We will serve mac and cheese (Recipe coming) and a steamed veggie on the side.

Monday, April 7, 2014

Best Homemade BBQ Sauce you have EVER had!

We try to double the recipe and put in smaller jars. We made this recipe to go in to The Pioneer Woman's Whiskey Peach Chicken 

Guinness BBQ Sauce
Prep time
10 mins

Cook time
1 hour

Total time
1 hour 10 mins

This BBQ sauce has the wonderful flavor of Guinness Draught and goes perfect on ribs, chicken, pork chops and more! Great St. Patrick’s Day BBQ beer sauce.

  • 2 tbsp butter
  • 2 onions, minced
  • 5 garlic cloves, minced
  • ½ cup molasses
  • 1 cup Guinness beer
  • ½ cup white vinegar
  • 1½ cup brown sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne
  • 1 cup (8oz can)tomato paste

  1. Melt the butter in a saucepan. Add the onion, and garlic to the saucepan and sauté until they are tender and beginning to caramelize, about 8 minutes.
  2. Add the molasses, beer, brown sugar, vinegar, salt, pepper and cayenne Bring to a boil. Let it cook with a low rolling boil for about 10 minutes. Stir occasionally so that nothing sticks to the bottom of the saucepan.
  3. Stir in the tomato paste and lower the heat. Let the sauce simmer for 30 minutes, stirring every few minutes.
  4. Remove from the heat and let the sauce cool to room temperature.
  5. Puree in a blender until smooth.