Thursday, April 18, 2013

Red Enchilada Sauce

This came from a website that had absolutely no photos on it whatsoever, so it wouldn't let me pin it.  That's why I am putting it right here, right now.  Pinterest and this blog are the only way I know how to keep track of recipes.

Super easy quick ench sauce made with stuff I always have on hand.  I made it tonight when I discovered I was out I was out of ench sauce at a crucial dinner-making moment.  Took all of 3 minutes.  Made about 2 cans worth.  And it was yummy.  No more canned stuff for me.  

Red Enchilada Sauce:
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 8 ounce can tomato sauce
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
1. Heat oil in large 2 quart saucepan; stir in flour and chili powder; cook for one minute.
2. Add remaining ingredients and bring to a boil and simmer for about 10 minutes. 

Monday, April 15, 2013

| corn salad |

So last year my sister made this yummy corn salad. I have been thinking about it ever since, and finally got the recipe from her. It's super yummy...and perfect for a summer bbq. I think this recipe could easily be tweaked lot of ways to make it different, or even healthier. If you want it a bit healthier just swap out the mayo with plain yogurt or greek yogurt. I thought about adding in green onions, or adding a green pepper too.


2-3 cans corn—drained (I used steam crisp white shoepeg corn, its a bit more expensive, but is a really good quality canned corn)
1 Cup mayo
1 Red Pepper chopped
1/2 Red Onion chopped
1 cup Shredded Cheese
1 bag Chili Cheese Fritos

Mix all ingredients together in a large bowl. Chill in fridge for an hour or two to let flavors meld together. If serving later, keeps chips out and mix in just before serving so that they don't go mushy.





Saturday, April 13, 2013

Fruit Salsa & Cinnamon Tortilla Chips






I made this last night to take to a game night with friends. So delicious and if you were to use whole wheat tortillas for the chips pretty dang healthy! I found it on Our Best Bites. I actually made it over a year ago for a cooking group that I was in. I kept remembering it being so hard to make and so I haven't made it since. I think because it was combined with a bunch of other time consuming recipes that is what made it hard. Because it is a really simple recipe.

For a more detailed explanation on different ways that you can make this delicious dish go here.

Basically you pick whatever fruit you want. I try to pick fruits that are different colors (and on sale). I made this last night with strawberries, kiwi, mandarin oranges & blueberries.  You can use raspberries, blackberries, mangos, honeydew, pineapple, etc. You get the idea.

Simply, chop all the fruit up into small pieces (this is a little tedious) you could use a food processor if you wanted. But you don't want the fruit mushy.  Place the chopped fruit in a bowl and add a little sweetener. By a little I mean a little.  I used about a teaspoon, if that, of honey.

You could use agave, brown sugar, powdered sugar etc. There are lots of ideas on the website.

Refrigerate and serve with the cinnamon tortilla chips.

Our Best Bites Cinnamon Tortilla Chips:

Take 6 inch flour (or whole wheat) tortillas
Spray with cooking spray or baste with a little melted butter
Sprinkle with cinnamon & sugar
Cut into triangles with a pizza cutter (each tortilla makes 8 chips)
Bake at 350 for 10-12 minutes
Let cool

This could be an appetizer or a dessert. It really is that yummy. When the cookies ran out at game night the cinnamon chips are what the kids went for instead. They loved them.