What’s Cooking Good Looking?

Today we are painting our living room and my bedroom.    However we are also having company for dinner.   So I am going to make my Chicken Enchiladas.    I realized that I was out of flour tortillas and didn’t want to go back out today.    Therefore, I am making homemade tortillas.  They are simple and I treated myself earlier this year to a tortilla press at the home school conference I went to in the spring.   Here is the recipe I am using today:

2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup vegetable oil
2/3 cup warm water
See mixing notes in point #11 above. Divide dough into 12 to 15 equal pieces, roll into balls, cover with
plastic wrap, and let rest at least 30 minutes before baking.

What are you cooking on this gorgeous fall day?

P.S. Here are a few pictures of the cakes my children cooked yesterday (and a gingerbread man.)  This pumpkin cake recipe is delish!  I’ll try to post a recipe tomorrow.

 

Chicken Enchiladas a’ la the Nehlson Family

Here is the recipe for the enchiladas sent in by my friend Renee.   She said her husband cooked them and sent these directions.  They are delish!

Lightly sprinkle 5 boneless chicken breast halves with salt, pepper, garlic powder, onion powder, paprika and cumin.

Saute’ chicken over medium/med. high heat in a couple of tablespoons of olive oil until just done, 2 to 3 at a time. Let them cool a little, about 10 min, then pull them apart/shred with two forks.

Chop and saute’ one med onion (or less if preferred) in the pan drippings, and a little salt, over med. low/med heat until soft and slightly browned but not quite caramelized, 15-20 min or so (you can do this while the chicken cools and is pulled apart).

Once the onions are done, mix in the pulled chicken, and one 10 oz can of Old El Paso MILD RED Enchilada sauce. Simmer for about 10 minutes, remove from heat and let cool for another 10.

We used 14 tortillas(7 in each pan) and put some of the chicken across each one, rolled and placed in pan,seam side down. Pour either 2-10oz(or 1-19oz) cans of Old El Paso MILD RED Enchilada sauce over each pan, cover with shredded Colby-Jack cheese and bake in a preheated oven at 375 deg for 20 minutes or so.

 

Taco Soup – It’s What’s for Dinner

• 2# ground beef or venison, browned
• Large onion, diced
• 2 16 oz cans diced tomatoes
• 1 16 oz can Rotel tomatoes with chilis
• 1 16 oz can pinto beans
• 1 16 oz can black beans
• 1 16 oz can chili beans
• 1 16 oz can shoepeg corn
• 1 pkg taco seasoning
• 1 pkg ranch dressing mix

I double this for my crowd, except for the beef.  I also didn’t have the Rotel tomatoes and used my leftover tomato sauce that was in the refrigerator.    I begin by cooking the onions and meat together in my pot then add the canned items and seasoning mix.  Let it cook for a bit.  I also add a bit of chili powder because we like ours a bit spicy.  We serve it with tortillas or fritos, shredded cheese, and sour cream.

 

Also, I buy our taco seasoning in bulk from Sams or an organic food co-op and just measure out a bit that would be equivalent to a package of seasoning.  It’s cheaper to buy it in bulk especially if you eat as much mexican food as we do.

This is also a perfect  crock-pot recipe that you can throw together the night before or in the morning and let stay warm all day in the crock pot.  Hope you enjoy as much as we do.