Cheese and Onion Enchiladas with Texas-Mex Chili Gravy

I posted this recipe awhile back but I didn't have any pics!  I made these last week and again after taking a bite I thought I need to repost with pictures to show the goodness!

 I had been looking for this recipe for years!  It's just your basic cheese enchilada with basically chili con carne sauce!  It has no meat but if you wanted to you could add some cooked ground beef or shredded chicken when you roll up the tortilla with cheese and onion...   I like it just the way it is though because I love Cheese Enchilada's!

It's pretty fast and easy to make too!  You just roll up your tortillas then top with the chili gravy then just top with cheese!  Cooks in oven in just 20 minutes!  Comes out piping hot!

There is a great whole in the wall restaurant in Oak Cliff called Herrera's over off Illinois Ave.  I have gone there for years and I only get the cheese enchiladas!  They come to you piping hot so hot you have to wait a minute to eat them if you don't you are in that awkard moment of wondering if you can spit them out cause it's burning your mouth!!   This recipe reminds me so much of Herrera's enchiladas! 

Freshly grated cheese makes all the difference!

Cut up onions

Saute onions in a skillet with either oil or butter

Place 3 or 4 tortillas in microwave wrapped in a kitchen towel or like the recipe says warm in a skillet with oil.. The reason for this is the tortilla is not pliable and will sometimes crack when you are trying to roll up..... the heat makes it pliable.  Add onions and cheese to center and roll up and place in pan.

You can stretch the chile gravy and do 12 or keep with the 8 as it says

Heat oil on medium heat then stir in flour and continue stirring for 3 to 4 mins or until light brown roux

I like to add all the spices in a bowl because then you can just throw it all in at once!

with a whisk combine seasoning with flour and oil mixture

Sad day :) the Williams bottle is empty....good thing I have 1 more left!  Sam's Club carried this last year for a few months and I happend to buy 2 because I love it sooooo much!  My mom has used Williams Chili Seasoning for years...now I do!  You can find Williams at the grocery store where they have those seasoning packets... its in a silver pkg with a logo like above.

I'm pretty much always going to add a sprinkle or two of these even if it doesn't call for it!  Lawry's Garlic salt with the green lid!

Now don't those look delicious!

                                                                              





Makes 8 enchiladas - I usually double this recipe


Ingredients

The Chili Gravy; yields 2 cups
1/4 cup veg oil
1/4 cup all purpose flour
1/2 tsp black pepper
1 tsp salt
1 1/2 tsp garlic powder
2 tsp ground cumin
2 Tbsp chili powder
2 cups chicken broth

Heat oil in medium skillet over medium heat.
Stir in flour and continue stirring for 3-4 minutes, or until it makes a light brown roux.

Add remaining ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

Add chicken broth, mixing and stirring until the sauce thickens.

Turn heat to low and let sauce simmer for 15 minutes. May add water or chicken broth to adjust thickness, if necessary.

For the enchiladas

8 white corn tortillas
3 1/2 cups shredded cheddar or colby jack cheese (reserve 1/2 cup or so to top enchilada)
1 medium onion  (I saute' it before putting in tortilla)




Preheat oven to 450 degrees

Pour 1 to 2 tbsp of oil into a small or medium skillet and heat tortillas. one at a time, on each side. Layer on plate and blot with paper towel.  Or you can heat tortillas in microwave for about 15 to 30 sec instead.

Pour half of the chili gravy to the bottom of a 7X9 baking pan.  (or I just pour it over the top)
Put a 1/4 cup cheese and 1 Tlb onion in the center of each tortilla, roll up, and place seam down, in baking dish.
Pour remaining chili gravy over rolled tortillas, top with remaining shredded cheese.
Bake 15 to 20 minutes or until sauce is bubbling and cheese is melted. Serve Hot!

Spicy Dr. Pepper Shredded Pork

So I am not a huge pork person but I do like some pork!  I think I can blame my Mom!  When we were growing up we never had hot dogs (maybe once a year) or bologna sandwiches like ALL our friends!  My mom had read something on pigs that disturbed her.  I'm sure it was that all the extra parts of the pigs  went into both meats!    It's probably was pretty much like seeing that video that is on youtube about McDonalds chicken Mc Nuggets!   That little video clip makes me want to go into a Mc Donalds and snatch nuggets out of every childs hands and buy them something else!  Ewww if you haven't seen it you may not want to because I keep seeing it over and over again in my head!  I am just so glad I don't like those nuggets!  Let me just say once they process everything for the nuggest it comes out pink in a tube!  Basically they just strip the chicken down of it's feather and use EVERYTHING including the eye balls!  Sorry, I didn't want to be the only one with that imagine in my head!  They also use 50 % fillers so it's half chicken and half who knows what!

Anyway I can remember when my mom started buying bacon and sausage (seriously I can)!  She also started buying pork chops since it is the other white meat, right (their commercials did some good)!
I will say when all beef hot dogs came out she would start buying those some and my dad would cook them on the grill but that was later in life maybe when I was a teenager!

I really guess I should thank my Mom because when my freinds were having hot dogs for dinner we were having roast or fried chicken.  I think she spoiled us!

I've tried to eat Pork tenderloin but just can't!  So many people love it and I wanted to love it but it just hasn't happened so far.. I also have had pulled pork and could totally tell it wasn't beef and just couldn't finish it.

I am honestly going to say I couldn't tell if this was beef or pork!  I usually can but the flavor seems to take over!  It's VERY tender and really just falls apart easily with two forks.  I left the brown sugar out by mistake!  It would have given it a caramilized color to it and added some sweetness!  Next time I will add the brown sugar to give it a try!

My friend Paula saw this recipe on The Pioneer Woman's website so that is where this recipe comes from!

Cut onion into wedges

I had just cooked some chicken in this pan and had just taken it out when I thought I had to waste that chicken broth!  So I just left it in there!  You don't need to do that it was just there!  Place pork butt over onions and seasoning with salt and pepper.

Oh, Dr Pepper!  Can't go wrong with using this stuff!  It's actually my favorite drink on the planet!

Add Chipotle's then pour Dr Pepper on top!  I left out brown sugar...didn't mean to!  I just plum forgot!

Pork was cooked and tender after about 5 hours so went ahead and took it out.  If I had remembered the brown sugar it would have more of a caramelized look to it.  Next time for sure!

Take two forks and start shredding!

Seriously this was VERY tender!

One day I had this on a tortilla that I warmed in a skillet with a little butter then the next day for lunch I had it on a bun that I also toasted with a little butter... It was great on both!

1 whole Large Onion

• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

·        Preheat oven to 300 degrees.

·        Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

·        Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

·        Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

·        Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

·        Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

·        Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Sugar Cookie Bars

Sometimes you just don't have time to bake several dozen cookies!  This recipe makes 32 bars which is great because they all get done at the same time.  Topped with what I call bakery icing makes this just right!  Bakery icing has shortening and butter, butter cream just has butter (duh, I know).  I am a sucker for icing especially those two!  I could care less about the whipping cream icing and if it's around I count it a blessing because it means I am not in the least bit tempted!

This cookie bar is nice and soft and has an almost shortbread taste to it.

Shortening gets a bad wrap.  People are scared of it but really they have improved it over the years!  It's not the shortening/lard your Grandmother used, it has alot more water in it which makes it lighter.  I buy the large can at Sam's but then I buy everything large at Sam's and still can't seem to keep it around! 

Here is what you will need for the cookie part...oops I forgot the vanilla! 

Anytime I know someone is going to Mexico I always have them pick me up some vanilla. 

When I run out I can always find this at Wal Mart in the hispanic aisle!  It's about $1.54 and doesn't have that gross imitation taste to it!  It taste like pure vanilla! 

Cream the sugar and butter until fluffy

Nice and fluffy!

Add the 4 eggs 1 at a time

Add flour a little at a time

Slightly grease cookie sheet...this is just some crisco you could use butter

Spread dough out to the edges of the cookie sheet and bake for 15 minutes

Let cool completely so that when you put the icing on it doesn't melt! You can even place in the fridge for 20 to 30 minutes to cool.

Icing

What you will need

Cream butter and shortening together then add vanilla

add pinch of salt, powder sugar 1 cup at at time alternating with milk and mix until smooth

Spread icing on to cookie

I love this view ;)

with just a simple blackberry

Perfection!

Sugar Cookie Bars

COOKIES:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 tsp vanilla
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

FROSTING:
1/2 cup butter; at room temperature
1/2 cup shortening
1 tsp vanilla extract
pinch of salt
4 cups powdered sugar
5 Tbsp. milk
food coloring, if desired

 Cookie Bars:

 In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

 In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined.

Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).  The dough will be just like cookie dough.

Bake at 375 degrees for 15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

Frosting:

 In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency.  Spread over cooled cookie, then cut into bars.  Add fresh fruit, sprinkles or whatever you want!

Yield: 32 bars

Chicken Tortilla Soup

Chicken Tortilla Soup!  I really love me a good bowl of Tortilla Soup!

I think one of the keys to making any kind of soup that has chicken in it is using chicken breast with the bone and skin on it!  The bone gives the broth so much more flavor and so does the skin!  You're going to discard the skin and bones anyway but what you get in the end is some great broth! 

My sister Julie adds cut up corn tortillas to her soup which thickens it up some.  It's still brothy but it adds a little body and heartness to the soup. So you can add the tortillas or leave them out it's up to you!  I added about 6 white corn tortillas in the soup I made today.

I make little krispies to add to the top along with freshly shredded cheese!  Alot of times I will add an avacado slice but they were all rock hard at the store so no avacado today!

Shredded Cheese-  I have this thing about most store bought shredded cheese (really all) it's just gross to me unless you can find a high quality brand!  Did you know that they add saw dust to keep it seperated and the cheaper it is the less real cheese (fillers) is in it!  I buy the big block and shred it myself.  If you have a food processor it just takes minutes to shred then all you have to do is put it in a zip lock bag for use whenever! If you don't have a food processor a grater it really doesn't take that long...I do that also.  It's so fresh and MELTS so much better!  Along with it's better for you no added junk to it!  ALSO you get much more cheese for the money when you grate it yourself!

Place chicken in a pot with 6 cups of water... I threw in 2 garlic cloves that I will take after the chicken cooks...just adds some flavor

Saute onions in olive oil or butter for about 3 to 5 mintues then add garlic

Take Chicken out and shred it then add it back to the broth...add onion and garlic

Add tomatoes, rotel, tomato sauce and seasonings

Add about 6 cut up corn tortillas and let simmer...the tortillas will eventually evaporate

Now for those little krispies on top of the soup!

 Just put a Tablespoon or two of vegetable oil in pan and fry those little things up!

Look at that beautiful freshly grated cheese

Tortilla Soup ready to eat ;)  Not a great pic since the bowl is red it blends in... oh well

Chicken Tortilla Soup

2 to 4 chicken breast (with bone is best for broth)

1 onion chopped

2 garlic cloves minced

1  can tomatoes

1 can rotel tomatoes

1 15 oz can tomato sauce

 2 cans of chicken broth (unless you don’t have broth you cooked in then use 3 cans of broth plus two cups water)

Salt and pepper taste

Lawry’s Garlic salt  (green lid) to taste

1 Tbls chili powder

1 tsp Tones chicken base (found at Sam's) or 2 cubes of knorr chicken bouillons

1 Lime

Corn tortillas

In a pan boil chicken breast in 6 cups of water until done (keep broth) remove chicken from broth.

In a skillet sauté onion in oil or butter for 3 to 5 minutes then add garlic  until tender then add to broth along with the rest of the ingredients and simmer on med heat .  (Use the broth chicken was cooked in along with the cans of chicken broth).

Chop or shred chicken and place into soup.

Cut up in cubes about 4 to 6 corn tortillas and add to soup..

Let simmer for about 30 to 45 minutes on medium heat.

Cut up whole tomatoes in pot  with kitchen scissors or knife and squeeze in the lime.

The rest of the tortillas cut into thin strips then place in a skillet with oil to fry.  When done place on paper towels and salt to taste.

Top off with a slice of avocado, shredded monterery jack cheese and tortilla strips.

Velvet Hot Fudge Sauce

Oh my, this truly is one of the best hot fudge sauces I have ever had!  The corn syrup makes this sauce shine beautifully!  The taste is so smooth and chocolatey!  I immediately started thinking what all I could use this on.  Ice cream for sure but I think even icing for a bundt cake, brownies and then it would totally be perfect for a chocolate fondue!

I will post more pictures later because what I have doesn't do it justice.  I left my sd card in my computer on one camera then my other camera's battery went dead and my iphone just has never taken good pics!  I plan to get a pic of ice cream topped with this lovely hot fudge sauce soon!


I also think this would make a lovely gift!  This makes about 5 to 6 cups so those little mason jars would be just the right size to keep some and give some away! 

                                            Melt butter in chocolate chips in pan on low

         After the chocolate and butter melt together      

  add corn syrup and stir

the corn syrup makes it shine!

pour in condensed milk and espresso/coffee granules

then stir frequently for 30 minutes

so smooth and just the right blends making it very decadent!

Blue Bell topped with Velvet Hot Fudge ;)

I can sure see this in my fridge or as a gift

Perfection!

Velvet Hot Fudge Sauce

½ cup butter

1 bag (2 cups) semi-sweet chocolate chips

1 ½ cups of light corn syrup

1 tsp instant espresso or instant coffee granules

1 14 oz can of sweetened condensed milk

In a sauce pan, melt butter and chocolate chips on low, stirring frequently.  Stir in corn syrup and espresso/coffee granules.  Then stir in condensed milk.  Cook on low, uncovered 30 minutes, stirring frequently.

Store in airtight container in refrigerator for up to 3 months.

Serve HOT over ice cream, cakes, brownies, fondue dessert dipping and etc.  This sauce is too thick for serving when it’s cold.

To reheat, microwave on high, stirring every 20 seconds until it’s hot.  If sauce begins to boil or get overheated it may cause it to become hard.