Sauce For Enchiladas & More
This is my recipe for Enchilada Sauce that you can use for tacos and even pasta if you wanted to. It is made by bringing all the ingredients together in a sauce pan on low heat while stirring every 1 to 2 minutes. Once the sauce has thickened after about 10 minutes it will be ready to serve and eat.
Ingredients: Heavy Whipping Cream (1 Cup), Basil, Parsley, Slap Ya Mama, Chili Powder, Ground Cumin, Ground Ginger, Black Pepper, Cayenne Pepper and Coconut Flour or All purpose flour, Mexican seasoning ( low sodium), onion powder, Greek yogurt, jalapenos. The amount of the ingredients used is totally up to you use a smaller amount for lesser servings or a larger amount for more servings. All seasonings are to taste.
Lentil and Jasmine Rice Stuffed Enchiladas
1 cup Jasmine Rice
1 cup Lentils
1 and a half cups of water
Corn Tortillas (I used about 7)
Homemade Enchilada Sauce (Recipe At the top of page)
Seasonings to Taste, lemon juice, cilantro, ginger, red pepper flakes, chili powder, black pepper, cayenne pepper, chives, Stubb’s barbecue rub seasoning.
Shredded Colby jack for the topping and jalapenos.
I used a rice cooker for this the rice and lentil stuffing. One cycle was good enough for this serving size. You could also cook this on a stove top using the same rules as cooking rice. Make sure you have enough water for the rice and lentils serving size. Once the sauce is ready and the stuffing is cooked, line a baking pan with the Enchilada sauce (be sure to save some for the topping), stuff the corn tortillas with the lentil and rice mix about 2 tablespoons per tortilla, roll them like a burrito on the pan and place them close together where they are touching. Once all the corn tortillas are stuffed spread the enchilada sauce on the top and then add the shredded cheese. You can use this time to be creative, if you like spicy ypu can add red pepper flakes and/or parsley on the top of the shredded cheese. Put in the oven at 350 degrees for about 15 to 20 minutes. The cheese should be melted and the corn tortillas should be a cooked. Let the dish cool for a few minutes and for best results use a spatula to separate and serve! Enjoy!
While I love to cook most days baking is definitely a feel good type of hobby. Just make sure you have others to share it with! 🙂 Below is a Cookie recipe that is very easy and can be used for any occasion.
Blueberry Scone Cookies
Unsalted Butter Half Stick
¾ Brown Raw Cane Sugar
¾ White Cane Sugar
2 Teaspoons/Tablespoons Baking Powder
1 Cup Coconut Flour or Multi Purpose Future
1 spoonful Greek Yogurt
½ Cup of Whipping Cream
1/2 cup of Blueberries
Directions: Mix together the sugar and butter first and make sure the butter is melted or softened. Then mix in the rest of the ingredient making sure the mixture is smooth adding the blueberries and Greek Yogurt last. Pre heat the oven to 350 degrees, scoop out cookie dough with a spoon and put it onto a baking pan or cooking sheet. Sometimes I use parchment paper to line the baking pan or butter to grease the baking pan. Make sure the cookies are not touching and have some space between each cookie. If the cookies happen to touch during the baking process no worries you can easily cut them into neat squares or separate them where at the edges. Put them into the oven for about 14 minutes or until they brown a little, let them cool and then serve and enjoy! I added ice cream to my dish as a delicious dessert!
Veggies and Cream Soup (Bonus Recipe)
2 small bags Frozen or fresh broccoli florets
Frozen or Canned Gold and white corn
6 to 7 Sliced golden potatoes
Whipping Cream 1 cup
1/4 Stick of Butter
Seasonings: ginger, black pepper, cayenne, garlic, paprika, sea salt, cilantro, chives.
In a pot on low heat simmer butter, garlic and chives. Add in broccoli, corn and potatoes, mix the seasonings with the cup of whipping cream to taste.
Pour the whipping cream mixture over the veggies. Cook on low to medium heat (covered) for 20 minutes or until veggies are fully cooked. Cool. Serve in a soup bowl. Option to add extra veggies or meat. You can always increase the amount of ingredients when making more portions. Feel free to enjoy your soup with crackers.
Lemon Berry Smoothies
1 cup of Frozen or Fresh Blueberries
1 cup of Frozen or Fresh Blackberries
2 to 3 tablespoons of plain Greek yogurt
1 cup of Grape juice (I used organic not from concentrate)
½ cup of lemon juice (I used organic not from concentrate)
1 ½ cup of water
Directions: Mix all ingredients together in a blender. I put the water and juices in first, then the fruit and lastly the Greek yogurt. I used the pulse or ice crush feature first to begin the mix then I used the smoothie feature on the blender. If you use fresh fruit instead of frozen be sure to add ice. Let it blend for about 2 to 3 minutes until everything is mixed together smoothly. Don’t forget to hold the top on the blender so you won’t make a huge mess. Lol. Pour and enjoy! I used mason jars for my leftover smoothie and stored them in the fridge. They should be fresh for a few days in the fridge.
Lazy Potato & Veggies Bake
Idaho Hash Browns Diced Potatoes
Seasoned With: Black Pepper, Chile Lime, Cayenne Pepper, Ginger, Chives, Lemon Juice For The Shrimp.
Greens Beans Frozen or Fresh
Seasoned With: lemon juice, diced garlic, lemon pepper, black pepper and ginger.
Directions: Slightly Steam Shrimp In The Microwave or on the stovetop, Don’t Cook them All the way just a couple minutes of a steam in lemon juice.
You can use a baking sheet similar to a cookie sheet or a baking dish. Line the baking dish with foil. I made a barrier with the foil in the baking pan. One side to layer potatoes first, then the sliced andouille Sausage and lastly the shrimp as the top layer. Season to taste or preference. On the other side I put the green beans and seasoned them to taste or preference. Preheat the oven to 350. And bake for 20-25 minutes. Take out the oven, serve and enjoy!
Homemade Lean Jalapeno Burgers
93/7 Lean Ground Beef (You can substitute for 90/10 or 80/20)
Minced Garlic 2 Teaspoons
Salt Free Lemon Pepper
Diced Jalapenos 2
Lemon Juice 2 Caps Full
Dried Chives option to use Fresh Chives
Dijon Mustard 2 Teaspoons
Jamaican Jerk Seasoning
Egg Whites 2 tablespoons
Combine lean beef along with the other ingredients into a bowl. Mix thoroughly until everything smooths together, create 4 patties. Put them in the air fryer on 350 for about 20 to 25minutes. Turn over after the burgers are cooked most of the way through. Toast your buns, I used brioche buns , add toppings and a side of your choice, I used mozzarella and French fries. Enjoy!