Loaded Chicken And Potatoes

Today I have a special treat, a recipe from my daughter Nikki.  Nikki is a wonderful cook, like her momma she isn’t afraid to try new things or to deviate from a recipe to make it her own.  If Nikki is afraid of anything it’s the thought of me turning the blog over to her, just can’t seem to get Nikki comfortable with writing about her cooking adventures.  I’m working on it though.

We’re pretty proud of our girl.  She is going through some life changes lately some are good, a few are bad, others are sad.  But Nikki is a strong girl with a good head on her shoulders, there is no doubt she is going to come out on top of all of this.

Recently Nikki quit her job of eight plus years because of the hours and the time it was taking her away from her little man Eric who started Kindergarten this past September.  As scary as that decision was it turned out to be the right one.  Nikki immediately landed a great job with endless possibilities; a great place for her to settle into a career and not just a job.  Best of all she can take Eric to school in the morning and she is home at night with her little man.  Eric loves it and so does Nikki!   It also means that I get to spend a couple hours a day, a few days a week with Eric before Nikki comes home.  It’s a win, win, win for all three of us!

Eric and Nikki have been putting their time together to good use.  They do homework, read books, play outside, go for walks and play on ABC Mouse.  They have been cooking up a storm too!!  It’s fun watching them together, Nikki will actually ask Eric what they should make for dinner, he gives his opinion.  A family meeting resulting in a joint decision, a mutual agreement.  Needless to say I am hoping that all this cooking and experimenting over there is going to be great for our blog!

Yesterday when Nikki shared this recipe on her Facebook page and posted that she was making it for dinner last night I knew I had to get her to let me blog about it.  I had no doubt that I wouldn’t get Nikki to write the blog so we agreed that she would whip up the dish and let me know how it turned out so I could blog about it.

When Nikki took it out of the oven she sent me a picture via text and her message read; “Smells and looks fantastic!”  After she taste tested it she sent me another text; “OMG!!  Cajun instead of paprika one “hell of a kick!!”  It’s awesome!!  No doubt Nikki is my daughter, she used Cajun instead of the paprika the recipe calls for.  Not only did she make a spice switch she made sure it was spicy too!!

This dish is easy to make and can be put together pretty quickly.  Perfect for a fall evening at home while spending time with those you love.  Give it a try!

Thanks Nikki!!  Can I put my request in now for one new recipe a week?  Next I have to work on my momma, she has some great recipes I’d like to share, I just need to get Mom a digital camera for photo’s!!

Have a great Thursday everyone!!

Loaded Chicken and Potatoes

LOADED CHICKEN AND POTATOES

Ingredients:

1 lb boneless chicken breasts, cubed (1″)

6-8 medium skin on red potatoes, cut in 1/2″ cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika (Nikki substituted Cajun Seasoning)

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion (Nikki omitted the onion)

Directions:

  • Pre-heat oven to 400 degrees.
  • Spray a 9X13″ baking dish with cooking spray
  • In a large bowl, mix together the olive oil, salt, pepper, paprika (cajun seasoning), garlic powder, and hot sauce
  • Add the cubed potatoes and chicken and stir to coat
  • Carefully scoop the potatoes and chicken into the prepared baking dish
  • Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside
  • While the potatoes are cooking, fry your bacon (about half a pound)
  • Once the potatoes and chicken are fully cooked, remove from the oven
  • Top the cooked potatoes with the cheese, bacon, and green onion
  • Return the casserole to the oven and bake for 5 minutes or until cheese is melted

Serve with any of the following:

  • Extra hot sauce
  • Ranch Dressing
  • Sour Cream

Source:  N. Kiester (Source: SuperMoms Raising Healthy Kids – Kristen Washington)

Crock Pot Buffalo Chicken Pasta

There is no denying that I have been on a mission, for several years now, to find the perfect recipe that comes even remotely close to Red Robin’s Sante Fe Chicken Pasta, which unfortunately they replaced it with Southwest Chicken Pasta and there is absolutely no comparison between the two, I’d rather have the original Sante Fe Chicken Pasta.

Sante Fe Chicken Pasta had a great kick to it, a creamy alfredo sauce with chipolte peppers, sweet red and green peppers. slivers of sautéed red onion served over a bed of penne pasta and grilled chicken breast on top – YUMMY!  Over the years I’ve tried several “Sante Fe” type recipes and they just don’t come close enough for me so, I keep trying.

When I found this recipe, Crock Pot Buffalo Chicken Pasta, on Pinterest through allthecooks.com; http://www.allthecooks.com/crockpot-buffalo-chicken-pasta.html.  I did make just a few minor additions, I added sliced red, green and yellow peppers (half of each one) along with a small red onion slivered.  I tossed it in about an hour before dinner was scheduled to be ready.

I knew this wasn’t going to taste like the Sante Fe Chicken Pasta I was craving but it sure did look delicious and I was hoping that the buffalo wing hot sauce would give it enough of a kick for me.  I’m happy to say this recipe was quite delicious and easy to make.  Go ahead, give it a try.

Crock Pot Buffallo Chicken Pasta

CROCK POT BUFFALO CHICKEN PASTA

What You’ll Need:

1 pound ·  Chicken breasts, bite-sized pieces

1 can · Cream of chicken soup

½ cup · Hot sauce, like for buffalo wings

1 ½ cup · Shredded mozzarella cheese

½ cup · Crumbled blue cheese

Sliced red, green and yellow peppers

Sliced red onion – thin

3 cup · Uncooked penne pasta

1 ½ cup · Sour cream

Directions:

  • Season chicken with salt and pepper and put in crock pot
  • Add soup and hot sauce and stir
  • Cook on low 4-6 hours or high 2-3 hours
  • About an hour before adding the cheeses and sour cream add your onion and peppers
  • Stir in cheeses and sour cream
  • Turn off crock pot
  • Cook pasta according to package directions – Drain.
  • Add to crock pot
  • Stir well and serve

Source:   allthecooks.com; http://www.allthecooks.com/crockpot-buffalo-chicken-pasta.html

Mongolian Beef – Slow Cooker Style

WoW, not only has Monday arrived on what seems like the heels of last Monday, it’s also the last Monday of September.  September seemed to fly by much quicker than I would have liked it to, the grandbabies just went back to school it can’t possibly be September 30 already….I’m not ready to slide into October!!

Working, even part-time, has attributed to the days just flying by.  When I was home full-time one day just kind of melted into the next but now that I’m out of the house six hours a day and hanging out with little Eric a few days a week before coming home I’m back on a schedule of sorts so as I check off things that need to get done and routine tasks time just flies by.

Fall and winter are not my favorite times of the year.  Now is the time I start my countdown to next spring with holidays; Halloween, Thanksgiving, Christmas and New Year.  Come on…..let’s bring them on, celebrate and move on to the next.  January 1st the excitement increases, now it’s a down hill slide into Spring; slushing through Valentine’s Day,  breezing into Easter Sunday and Memorial Day until summer arrives once again, bringing warm temperatures, lots of color and time outside.

But, it is fall and with the changing of the seasons and temperatures comes heartier meals; soups, stews, sauces.  I pinned this Mongolian Beef recipe from the “Meet Penny” blog at http://www.meetpenny.com/2013/06/recipe-crock-pot-mongolian-beef/  while surfing on Pinterest.  I pinned it a while ago and kept passing it over all summer, waiting for the weather to get a little cooler and for Joshua’s flag football season to begin so that I could throw it into the crock pot and have a (hopefully) delicious meal when Walt and I got home.

I made this dish a few weeks ago and it was fantastic, Walt and I both loved it.  Of course I made a few minor little changes…

  • Instead of using the London Broil or the beef tip roast I just used 2 lbs. of stew beef and the beef was amazingly tender*
  • Instead of dry sherry I used a mixture of apple cider vinegar and water**
  • I purchased already slivered carrot strips – next time I will slice the carrots, my thin carrot slivers got lost in the meat and the sauce, I’d rather have carrot slices that I can pick with a fork***
  • I used ground ginger instead of fresh****

This was the perfect dish to come home to on a Sunday afternoon after a football game.  We walked through the door and the house smelled wonderful, I made rice (not instant) and we were ready to eat.  Give it a try, I bet you’ll love it too.

MONGOLIAN BEEF – SLOW COOKER STYLE

Crockpot Mongolian Beef

 What You’ll  Need:

1.5 – 2 lbs. Stew beef*

1/4 cup corn starch

1 medium onion thinly sliced

3-4 large carrots sliced thinly***

1/4 tsp. ground ginger****

2 cloves minced garlic

3/4 cup soy sauce

1/2 cup water

2 tbsp. apple cider vinegar and 2 tbsp water to equal 1/4 cup (Replaced 1/4 cup dry sherry)**

3/4 cup brown sugar

1/4 tsp. black pepper

Directions:

  • Toss beef strips/pieces in cornstarch and set aside
  • Mix remaining ingredients in your crock pot and place beef over top (Don’t mix in sauce yet)
  • Cover and cook for 6 to 8 hours
  • Gently stir the beef into the sauce mixture and serve over rice

Source:  http://www.meetpenny.com/2013/06/recipe-crock-pot-mongolian-beef/

Tuscan Pasta With Tomato-Basil Cream

As I grow older I become more focused on the quickest way to getting a tasty dinner on the table without going for greasy, cold, take out burgers.  It’s become even more important since I’ve gone back to work part-time and  I’m also picking Eric up from school three days a week.  I’m dealing with rush hour traffic on two freeways trying to get from southwest suburbs of Detroit to northeast suburbs and not walking through the door until 5:30 p.m. or 6:00 p.m.,  I don’t want to spend a lot of time hanging out over the stove.

Now that Walt is taking sandwiches to work instead of leftovers, I have eliminated the need to cook at least one day a week, sometimes two.  Another day or two we use the crock pot so dinner is ready as soon as I walk through the door.  We generally go out to dinner one day a week so that leaves me with 3-4 days that I actually have to plan meals that I prepare when I get home.  It’s not always easy to come up with meals that I can make quickly and still be tasty when reheated for Walt as he walks through the door a few hours later.

This recipe is quick, easy and tasty.  It started with a bag of ravioli, a jar of Alfredo sauce, a splash of wine, a little basil and parmesan.  What made it perfect?  The fresh chopped up tomatoes right out of our garden.  Try it….you’ll love it too!

Tuscan Pasta With Tomato Basil Cream

TUSCAN PASTA WITH TOMATO-BASIL CREAM

What You’ll Need:

1 (20-oz.) package refrigerated four-cheese ravioli*

1 (16-oz.) jar sun-dried tomato Alfredo sauce

2 tablespoons white wine

2 medium-size fresh tomatoes, chopped**

1/2 cup chopped fresh basil

1/3 cup grated Parmesan cheese

Garnish: fresh basil strips

Directions:

  • Prepare pasta according to package directions.
  • Meanwhile, pour Alfredo sauce into a medium saucepan.
  • Pour wine into sauce jar; cover tightly, and shake well.
  • Stir wine mixture into saucepan.
  • Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated.
  • Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.
  • Garnish, if desired.

Source:  http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/

Baked Pork Chops

Walt loves fried pork chops…..wait, I need to elaborate, Walt LOVES my mom’s way of frying pork chops.  So a few weeks ago when he walked into the kitchen on a Sunday afternoon and saw the pork chops frying on the stove top he got all excited, “Oh sweetie, fried pork chops I love fried pork chops.”

“Slow down Sparky” I chimed, I’m just browning them they are going in the oven.  A cloud, first the shade of confusion quickly darkened to disappointment.  I quickly explained they had to be browned before I baked them and he watched me transfer them to a baking dish and slide them in the oven.

An hour later just as I was getting ready to pour the sauce over them once again my dear husband came meandering into the kitchen (notice a pattern here).  “Whatcha doing?”  “I’m adding the sauce” I replied.  Frowning Walt continued “But I like them……”  “Crunchy, I know” I replied, and slid them back into the oven with the sauce.

Just about this time Joshua wandered up from the basement, “Watcha making grandma, it smells really good?”  “Baked pork chops” I replied, “want to try some with us?”  Now you would have to know Josh, unless it’s pizza or chicken strips he’s not having any of it.  “No thanks, but it smells good” Josh said and went on his way.  That little conversation was an indication that these chops were going to be amazing even though he had pizza on the grill.

I am happy to say that the final result was DELICIOUS!!  I hate to admit this in writing for all to see but I baked four (4) pork chops, served them with mashed potatoes……there were NO leftovers and only two of us ate them!!!

These pork chops were full of flavor and so moist!  Cut only with a fork, fall off the bone moist.  Try them they won’t disappoint and surely will become a family favorite.

As usual, I did make a few minor adjustments:

  • The recipe called for 6 pork chops I only made 4 good-sized chops
  • I used two cans of Golden Cream of Mushroom soup – they recommended regular Cream of Mushroom Soup
  • I used Crisco to pan fry not oil
BAKED PORK CHOPS
Baked Pork Chops
What You’ll Need:
4-6 bone-in pork chops about 1-1.5″ thick – DO NOT USE THICK CHOPS
1 tsp. Garlic Powder
1 tsp. Lawry Seasoning Salt
2 eggs beaten
1/4 – 1/2 cup flour
2 cup Italian Seasoned Bread Crumbs
2 cans Golden Mushroom Soup (Original recipe 1 can – Mushroom Soup)
1 soup can of milk (Original 1/2 can to 1 can soup)
2/3 cup white wine
1/4 cup Crisco (more or less depends on pan size)
Directions:
  • Pre-heat oven to 350 degrees
  • Rinse pork chops, pat dry
  • Mix seasonings into flour
  • Dredge pork chops in flour, dip in egg, dredge in bread crumbs
  • Melt Crisco over medium high heat (drop a little bit of bread crumbs moistened with water into the Crisco to tell when it’s hot)
  • Add pork chops to pan and brown each chop for 5 minutes on each side.  Pork chops should be golden brown – place in 13×9 baking dish – cover with foil
  • Bake for 1 hour
  • In the meantime whisk together soup, milk and wine
  • After an hour take pork chops out of the oven and pour soup mixture over the top
  • Replace foil and bake for an additional 30 minutes

Quick And Easy Nacho Chicken

Do you like cooking at home, creating tasty dishes and desserts for your family?  Or do you prefer the convenience of eating out or maybe picking up a quick take out?  Where does your preference lie?  10 years ago I would have readily told you that I preferred to eat out.  Quick, easy, variety, relaxing.  No planning, no shopping, no prep and no clean up.  How could I not be drawn to that?

That preference lasted until 2007 when our kitchen went through a major remodel.  I wanted walls torn down which resulted in the new joists added to the exiting ones in the attic and the floors torn out all the way down to the floor beams.  For two and half months our kitchen was blocked off by sheets of plastic resulting in Walt and I eating out each and every day, including lunches.

The first few weeks it was an adventure.   It wasn’t like we weren’t creative about the process.  Walt and I wrote the names of about twenty restaurants on little strips of paper and placed them in a box.  We included all types of cuisine and each morning one of us would pick one out and that’s were we would have dinner.

Once through the twenty or so names in the box we became less enchanted with our adventure.  By the two month mark even Joshua who was four years old at the time and was with during the weekends said “Grandma, I’m tired of eating out, when can we eat at home?”  Joshua missed his “Grandma’s Sunday Big Breakfast.”

But it didn’t last forever and once the plastic was torn down and we had access to our pretty new kitchen filled with beautiful new cabinets and counter tops, new top of the line appliances were in place and a lot more counter space than I had previously had before.  It didn’t take long before for the chopping, blending, mixing, baking, frying and simmering began.

Today we do eat out, at least once a week sometimes twice a week.  But, if the truth be told, we really do prefer our own home cooked meals that’s why we’re always looking through cookbooks, reading blogs and surfing recipe sites looking for new ideas.  It’s also why we’re not afraid to throw together, things we like with things we want to try just to see where our little experiment takes us.

That’s how Easy Nacho Chicken came to be.  A few weeks ago I had defrosted chicken breasts thinking that I would throw them on the grill when I came home from work but the temperature that day reached into the mid 90’s, heavy humidity hanging in the air.  The thought of standing over a grill in the heat and humidity just wasn’t appealing.  Something quickly thrown together in my nice air conditioned kitchen was much more appealing.

Going through the cupboards, I found two cans of Campbell’s Fiesta Nacho Cheese Soup and of course rice (I always have rice).  Going through the refrigerator I found green onions just begging to be used and sour cream.  Since I already knew the Fiesta Nacho Cheese soup had a nice little kick to it and that I wouldn’t have to add any spices I had absolutely no doubt that I could put together a tasty dish without much effort and it would be ready in a matter of minutes.

So, if you’re looking for a dish with few ingredients and with just a little bit of a kick try this one.  It won’t disappoint.

Nacho Skillet Chicken

EASY NACHO CHICKEN

What You’ll Need:

1.5 lbs boneless/skinless chicken breast cut into cubes

2 cans Campbell’s Fiesta Nacho Cheese Soup

1 soup can of water (more or less to desired thickness/thinness of sauce)

3 green onions cleaned and chopped

Sour Cream

Cooked white rice (I usually make 1.5 cups dry to 3 cups water)

Directions:

  • In a large skillet, brown chicken breasts in oil – drain grease
  • Return chicken to pan – add both cans of soup
  • Add 1 can of water
  • Stir to mix
  • Cook about 30 minutes until chicken is cooked through
  • Pour over white rice
  • Garnish with green onions and sour cream

Smokey Mesquite BBQ Meatball Sliders

Hey everyone it’s Wednesday, over the hump day for those who work Monday through Friday, only two more days until the weekend begins!

I have a treat for you today….a non-chicken recipe!!  Yes, I know, I seem to be bombarding you with chicken recipes lately but we, well at least I, really like chicken and there are just so many more ways to cook chicken and serve it.

This is another one of those recipes that I pinned and kept passing up when I was preparing my weekly menu plan.  I knew it looked tasty, I really did think that we would like it, I just thought it was too much food for two people.  I was wrong….sort of.  I ate two, Walt ate six (yes six at one time), and then he took the other four for lunch the next day.

With every slider he ate, Walt made sure to tell me that he liked them….a lot.  I served them with a pasta salad which was a nice cool contrast to the smoky taste of the sliders.  Don’t misunderstand, these are not spicy or hot, they merely have a sweet smoky flavor and the cool salad was a great accompaniment to them.

I made them exactly to the recipe and the they turned out perfectly however next time I am going to make one minor change, I am going to start out by rolling the meat into a meatball then flatten them and fry them with the onions instead of baking them, hoping they will have a little more of a “slider consistency and fit the bun a little better.

You could serve these for dinner like we did or make them as an appetizer, I promise they’ll be a hit either way.  Try them…..they won’t disappoint!

BBQ Sliders

 SMOKEY MESQUITE BBQ MEATBALL SLIDERS

What You’ll Need:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

1/3 pound bacon, chopped

1 medium onion, chopped

1/4 cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls

Instructions:

  • Pre-heat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray
  • In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed
  • Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
  • While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
  • Add the onions to the skillet and reduce heat to medium, stirring often until tender.
  • Cut rolls in half and add one meatball to the bottom portion of each roll.
  • Brush the tops with BBQ sauce.
  • On top of the meatballs add the cheese slices, bacon bits and grilled onions.
  • Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
  • Top the meatballs with the rolls and serve.

Source:  http://foodfamilyfinds.com/smokey-mesquite-bbq-meatball-sliders-recipe/

Cracker Cheddar Chicken

A gorgeous Tuesday here in Michigan, picture perfect, I wish we could have 365 days a year like today.  It always amazes me how quickly things go from a dreary grey/brown to bright lush green, how it seems that the bare trees pop their leaves overnight and the flowers secretly break through the ground.  Everything is fresh and new….a taste of summer which is on its way.

I have another tasty chicken recipe for you today, Cracker Chicken.  I know, there are tons of recipes out there for chicken using Ritz crackers and all of them tasty.  I do something just a little different, instead of dredging the chicken through egg or milk I spread Miracle Whip over the chicken breasts before I roll them in the cracker/cheese mixture.  Miracle Whip you ask….yes, the Miracle Whip will help keep the chicken moist.

This recipe has only 5 ingredients, ingredients that most people have on hand.  Plus it is so easy to put together your family will think you spent some serious time in the kitchen creating it.  You can serve it as is or make a quick chicken gravy to go with it.  It pairs well with mashed potatoes, scalloped potatoes or even ranch potato salad and corn on the cob!!  Try this, I bet it’ll be a hit at your house too!

CRACKER CHICKEN

Cracker Chicken

What You’ll Need:

4 – Boneless/Skin-less Chicken Breasts

1/4 Cup Miracle Whip

24 Ritz Crackers – crushed fine

6-8 oz. Shredded Cheddar Cheese

Lawry’s Seasoning

Directions:

  • Pre-heat oven to 350 degrees
  • Line a baking sheet with aluminum foil – spray with cooking spray
  • In a bowl mix crushed crackers with shredded cheddar cheese
  • Spread Miracle Whip on chicken breasts
  • Season with Lawry Seasoning Salt
  • Roll chicken breasts in the cracker/cheese mixture to cover chicken
  • Place on baking sheet
  • When all chicken breasts are covered….spread some of the remaining cracker/cheese mixture over the chicken breasts
  • Bake in the oven for 40-45 minutes until chicken is cooked through and no longer pink
  • Serve and enjoy

Source:  N. Rezich

 

 

 

Baked Chicken Fajitas

It’s no secret, Walt and I love Mexican food, so it should be no surprise that I would be drawn to this recipe posted on Pinterest by Six Sisters  http://www.sixsistersstuff.com/p/about-us.html.

I will admit that at first I was just a wee-bit skeptical that baked fajitas could be as tasty as traditional fajitas but these were delicious!!  I will also admit that we both helped ourselves to one more than we should have, I’m going to justify that with the fact they are baked.

The only draw back to this recipe is the diced tomatoes.  Even having drained the tomatoes first, I still ended up with a little more liquid at the bottom of the dish than I would have liked but it did not take away from the taste or quality of this dish.

Try them, let us know how they turn out for you.  Enjoy!!

BAKED CHICKEN FAJITAS

Chicken Fajitas

What You’ll Need:
1 pound boneless, skin-less chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

  • Pre-heat the oven to 400 degrees
  • Grease a 13×9 baking dish
  • Mix together chicken, tomatoes, chilies, peppers, and onions in the dish
  • In a small bowl combine the oil and spices
  • Drizzle the spice mixture over the chicken and toss to coat
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
  • Serve with warmed tortillas and enjoy!

Chicken Fajitas

Source:  http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html

 

Enchiladas…..Just Like Mom’s

Hi everyone, yes I’ve been away for a while.  We’ve been cooking up a storm in our kitchen but somewhere along the way I seemed to have lost desire to make the time write.  It really is my mission to get back on track…again.

Some of you may recall that several months ago my mom, Leona, was a guest blogger.  Mom talked a little bit about herself and shared a recipe for Easy Beef Enchiladas which she found through her membership to the Campbell’s Soup recipe site .  I think it’s awesome that my mom makes a mexican dish at this time in her life because when we were kids I never recall my mom making homemade taco’s, burritos’ or enchilada’s.  Mom created a lot of great meals as I was growing up, she cooked everyday, I just don’t remember anything mexican in her rotation.

I was a little nervous making the enchiladas because my mom’s are so delicious.  I know, some may think “hey how can you screw up a recipe?”  I really do believe that two people can follow the same recipe exactly and come out with two different results.  Maybe I had a little more hamburger than mom did resulting in less flavor being distributed through the meat by the seasonings, maybe I used a different brand of enchilada sauce or refriend beans.  The taste could even be altered by the brand of taco seasoning I was going to use.  There was a potential for several variables.

The one thing that I know I did differently and yes, it did make a difference, was the fact that I used the red enchilada sauce instead of the green that mom uses.  The red enchilada sauces has just a little bit more bite to it than the green.  So if you like spicy use the red, less spicy use the green.

I am happy to say that my enchiladas turned out fantastic, better than fantasic….Walt and I both loved them and had wished we could have eaten more than two at the time but we’re happy to have leftovers which reheat wonderfully in the microwave.

Instead of repeating the recipe here, I’ve posted the link to my mom’s guest blog entry and the recipe.

https://rezichfamilykitchen.wordpress.com/2012/08/15/please-welcome-my-mom-to-our-blog/

Here are the photo’s of my mom’s enchiladas and mine are underneath…..a pretty good match in both look and flavor. This recipe made 10 enchiladas and I have to say two are definitely filling.  I think these enchiladas would make a great pot luck dish if you have baking dish with a warming bag or the ability to reheat in a microwave.  Try these I promise you won’t be disappointed.

DISFRUTAR!!! – ENJOY!!!!

 

Easy Beef Enchiladas

Mom’s Easy Beef Enchiladas

Beef Enchiladas

My Easy Beef Enchiladas