Beef Enchiladas

This was a very interesting (and relatively cheap) recipe and I'm proud to say it was a big hit!! A has declared that this will be made more often. :)  I will be listing what I used/my method since the site I found was all over the place.

**Picture can be found at the end of the post; more to be added later**


Here you'll need:

• 12 corn tortillas (You can find a large packet of these at Krogers for $1.67)
• 3 cans enchilada sauce 
• 1 lb. ground beef
• 1 package of mexican cheese
• canola/vegetable oil

Cook meat till thoroughly browned and drain; set aside. In small to medium size pan (it only has to be big enough to hold the tortillas), add about an inch or two of the canola oil and let it heat up to medium/medium high (not boiling). Place tortillas one at a time in the heated oil, using a round turner to dip 2-3 times each. Remember, you want them to remain soft so they will be easy to roll. Place them on a small plate as you go fry them. Once they have all been dipped in the oil, preheat the oven to 400 degrees F and heat the enchilada sauce in a small to medium saucepan. Once it is heated up (again, not boiling), dip each tortilla in the sauce (feel free to use the round turner) and place on a different small plate. Once every tortilla has been dipped in the enchilada sauce, start making the enchiladas. To do this, place a tortilla on a cookie sheet (with slightly raised sides) and fill about 1/3 with the meat. Roll the tortilla making sure the meat is tucked in and not falling out of the sides and the seam is on the bottom to keep it closed. Continue this process with the rest of the tortillas. Once all enchiladas have been made, sprinkle all of them with desired amount of cheese and pour any leftover enchilada sauce. Place in oven for 10 minutes. 

**You can replace the beef with cheese, pork, chicken...whatever you prefer really**

Important note:

I recommend doing it one step at a time and using plates for safety and convenience reasons. The first time I made this, I followed the original recipe (which called to dip in the oil, then the sauce, place on the cookie sheet and repeat) the oil was splattering, burning me and everything was very chaotic and messy. I had a guest with a child and we were constantly worried about her son and my puppy playing around too close to the stove and in the popping oil's range. My modification was much easier...a few more dirty dishes but less chaotic so it was worth it. 

Here is my first attempt at homemade enchiladas!!! :) You can see in the corner the cooking utensil I used for the tortilla dippings. 

By the way...these were SO DELICIOUS!!! A was raving about them for days afterwards! :) 

With that: Create, Share & Enjoy!!! :) 

[[Original recipe can be found at Rockin' Robins Cooking Mexican ]]

Monkey Bread

Growing up, I always heard about my grandma making this and it being so delicious. Since I was little I wanted to make monkey bread but just never got around to it...the name just *sounded* complicated. Well, I am here to tell you not only is it *very* simple, its also *very* affordable!

I will admit...I messed this recipe up the first time. It was a complete disaster because I was not paying attention. So pay attention or you will end up with a pile of uncooked, buttery biscuit chunks all over the place...literally!! Learn from my mistakes (yes, plural!) and everything should be a-okay.  :)

*Recommendations added at the end of the recipe*


**Pictures will be added at the end of the post**


Here you'll need:

• 4 cans of refrigerated biscuits
• 1 c. packed brown sugar (I used light)
• 1 1/2 sticks of butter
• 1/2 c. white sugar
• 2 Tbl. ground cinnamon

Preheat oven to 350 degrees and grease a 9-10" tube pan. Mix white sugar and cinnamon together in a medium sized plastic bag and shake well. Cut the biscuits into halves or quarters (I did quarters) and place six to eight biscuit pieces into the bag at a time; shake well. Once all the pieces are coated, place into the greased tube pan. Continue until all pieces are in the pan. In a small saucepan, melt the butter and brown sugar over medium heat. Boil for one minute; pour over layered biscuits. Bake for 35-40 minutes. Allow the bread to cool then turn out onto a plate. 

Recommendations

1. If you are using a size smaller than the 10" tube pan (mine was 9.5") then I suggest using 3 cans of refrigerated biscuits instead of the original 4. Once it has completely cooked, it will rise significantly and pour over the pan edges leaving you with a big mess to clean.

2. Which brings me to my second recommendation: place this on a cookie sheet before placing it in the oven. Cleaning the cookie sheet if you do end up having spills is much better than cleaning your oven.

3. Make sure you grease your pan!! The second time I made this, I forgot to spray the pan (because I was so excited I didn't make the mistakes I did the first time) and I ended up not being able to flip it out. Also, cinnamon and brown sugar are *not* interchangeable in this recipe...that was my first mistake. So if you somehow mixed them up, do yourself the favor and just through it out! 

 The brand of biscuits I used. I just love the Pillsbury dough-boy. :)

 This is the equivalent of one can of biscuits. As you can see, I tore them instead of cut them. I was just being lazy...but it worked!

 Placing the biscuits after they have been covered in the sugar/cinnamon mix.

 The butter and brown sugar melting into a delicious syrup

 In the oven!! By the way...you do not want to fill the pan to the brim like it is in the picture.

Otherwise, it overspills like this. Not that its not still delicious BUT it will save on cleaning. 

Now that you have this super simple, super addictive recipe (because once you eat it you won't want to stop!): Create, Share & Enjoy! :)

[[Original recipe can be found at Easy Monkey Bread Recipe]]

Baked Salmon

If you're like me, then you would much rather go out and pay someone to cook your fish than risk doing it yourself. Well, I have decided that since fish is healthy for you this household will be having more of it...made by yours truly. Now, that being said, I have tried TWO "easy" baked salmon recipes and I preferred the second one so that is the one I will be sharing and here is why: The first one just didn't look right, I did not care for the use of the ingredients needed and it lacked quite a bit of flavor. So, I hope you enjoy "Easy" Baked Salmon...Take Two! :)

*Recommendations can be found at the end of the recipe*

**Pictures are added at the end of the post**


Here you'll need:

• 2 salmon fillets, roughly a pound
• 1 lemon
• salt and pepper
• oregano
• garlic salt
• 1/4 c melted butter
• dried parsley (chopped fresh parsley will work too)
• 2 Tbl dry sherry 
• paprika (optional)

Preheat oven at 350 degrees. Place salmon skin side on a cooking tray. Squeeze lemon juice  over the fish. Sprinkle with salt and pepper; add a hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter all over salmon fillets and sprinkle with parsley. Slowly drizzle sherry and bake for 35 minutes or until fish is opaque and flakes easily. Sprinkle with paprika if desired. 

Recommendations

1. My biggest recommendation is to add the lemon juice, then the other liquids (including the butter since it is in its liquified form) *then* add the herbs and spices. It will just keep the spices from being "washed off". 

2. Also, I just added the paprika before popping it in the oven. 

3. Just to add, A and I agreed we will probably opt out with the fish skin next time since we didn't care for it...but hey, some do! Just like with recipes, if you do not want the skin, you can have that removed if you buy it fresh instead of pre-packaged. 

Keep in mind, a recipe is merely a guideline so if you prefer garlic salt over oregano (like I do) then by all means adjust the measurements! :) 

Here it is!! So beautiful and delicious!! :) I decided to post the side shot so you can see what "opaque" looked like (because I honestly had no idea since I don't normally cook fish). 

As always: Create, Share & Enjoy! :) 

[[Original recipe may be found at: Easy Baked Salmon]]

Update (for Chicken Parmesan recipe)

If you want a fluffy crust for your Chicken Parmesan, try Panko bread crumbs. If you can't find it in the International isle of your favorite (major) grocery store, try a Whole Foods, Fresh Market, or other "organic style" store.

We tried it recently and it was so delicious and light. The only recommendation I would make is to double your egg and milk batter. It would just help since this is a thicker, more absorbent type of bread crumbs.

UPDATE

Hello my long lost followers!!

I have been without a laptop for about a month already and was having top operate from A's Piece-O-Junk 5000!! Now that I have my amazing electronic baby back, I will be updating what I can. Since I also upgraded my phones (dumb to smart) a couple of the recipes will have to be recreated in the kitchen and new pictures taken! Can you say "Argh!" (like stressed "argh"...not the pirate's version!)

Well, I now have to get back to my classwork (which I also started up again recently!) BUT...in the words of the Great Terminator..."I'll Be Back!"

Till then...

Create, Share, and Enjoy! :)

Ceviche

This is more of a family recipe that was taught to me by an old family friend. Personally, this is one of my absolute favorites and I am SUPER picky about eating this at actual Mexican restaurants because its such a flexible dish (you can use fish or shrimp...add this or take out that). Please read this recipe thoroughly.

**Pictures added 1-11-2011**

Here's what you'll need:

• 1 lb. frozen shrimp*
• 1 bottle shrimp cocktail sauce*
• 1/2-1 onion, chopped
• 1/2-1 tomato, chopped
• 4 large lemons*
• 4 large limes*
• squirt of ketchup 
• jalapenos to taste
• cilantro to taste

*quantities are per 2 people

Thaw shrimp in water; transfer to a medium to medium-large bowl. Add lemon and lime juices. Cover and refrigerate. In the meantime chop onions, tomatoes, jalapenos, and cilantro. Add to the shrimp along with a hearty squirt of ketchup and the entire bottle of shrimp cocktail sauce. I know this sounds insane but you will not taste the ketchup. Cover and place back in the refrigerator for *at least* 4 hours.



Please note:

This is a recipe that should be made in the morning; especially if using raw shrimp!! The timing is crucial since the lemon/lime juices are what cook the shrimp. If you cheat,(like I do sometimes) and use cooked shrimp, I still recommend letting it sit for at least 3-4 hours since this will allow the flavors to coagulate and the spiciness of the jalapenos and cilantro to become stronger.

 The shrimp, thawed and marinating in lemon-lime juice

The final product, ready to be served! Delicious looking, yes? Well, wait till you try it out!!!



















Now, go! Make and share with all those you love!!! :)

Snickerdoodle Cupcakes

I came across this recipe on a fellow blogger's page (link will be provided at the end of post) and just had to try them out!! I will say beforehand, this recipe calls for quite a few steps since you're making the cupcakes, snickerdoodle cookies, and (if you want) the frosting. I opted out of making the frosting from scratch since I had two cans of store bought frosting in the pantry and wanted to put them to use. So that being said, let's get to the recipe!

*Recommendations can be found at the end of the recipe*

**Pictures are added at the end of the post, after the recipe and recommendations*

Here's what you'll need:

For the cupcakes; Yields 30

• 1 1/2 c all purpose flour
• 1 /12 c cake flour, sifted
• 1 tsp. salt
• 1 T baking powder
• 1 T ground cinnamon
• 2 sticks (1 c) unsalted butter, at room temperature
• 1 3/4 c sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 1 1/4 c milk

For the frosting

• 3/4 c plus 1 T. sugar, divided 
• 1/3 c water
• 1 T light corn syrup
• 3 large egg whites, at room temperature

For the garnish

• mini snickerdoodles *make sure to half the recipe
• 1 tsp. ground cinnamon
• 2 tsp. sugar

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

Original blogger left these notes: 

"I used an Ateco tip #829 to frost these cupcakes" 

"To make the mini snickerdoodles, I used a half recipe of regular snickerdoodles (and didn’t even use all of the dough) and rolled the dough into tiny balls, about ¾-inch diameter.  I reduced the baking time to about 8-10 minutes."

Recommendations (for cupcakes):

1. If you do not have an electric mixer with a bowl, use a larger bowl than size you used for the dry ingredients. 

2. I am forever terrible when it comes to recipes that call for "butter at room temperature" so what i did was pop each stick in the microwave for 30 seconds to make it soft. Doing this also gives you the option of hand whisking the butter, sugar and eggs together (which I did since I was on the phone).

3. I *did* use the electric mixer for adding the milk and dry ingredients. ::sigh:: Once again, learn from my forgetfulness...make sure when you turn off the mixer, you let it come to a complete stop before pulling it out of the batter. 

4. With that said, while the mixer is out of the batter, it helped when I would scrape the sides of the bowl  with a rubber spatula in between adding the milk and dry ingredients. 

5. I discovered if you let this batter refrigerate for about 10 minutes, it will thicken it and make it slightly easier to transfer from bowl to pan. 

 The cupcake batter, in the process of mixing. 

 Look how smooth this batter is once its all mixed together!! (btw...this batter is finger-licking good if you enjoy licking the bowl!)

 This was halfway through the baking time (10 minutes) when it was time to rotate. 

 Cooling!! Don't they look delicious?! 

The snickerdoodles I made. There were about a dozen more than this that I experimented with. It didn't work so I tossed them. 

 Cupcakes decorated. As you can see, I tried different frosting techniques. I also used canned frosting instead of the homemade. 

 More canned frosting. In vanilla. I decided to try the basket weave design so this is my first attempt. haha. 

...and this is my third attempt. 

Have fun with decorating the cupcakes!!! Especially if its for an informal event. :) 

[[Original recipe can be found at Annies-Eats]]