Out of all of the Enchilada recipe videos that I’ve seen lately, this one appears to be the easiest and tastiest.  The author of this recipe, Ray, says:

“My mother’s side of the family is from Mexico. My dad’s side is from England. 
My mom and grandma taught me how to cook Mexican food. It’s not the fancy schmancy stuff you see in restaurants. It’s simple, yet amazingly delicious food
(chicken mole, sopa, enchiladas, flour tortillas, menudo, salsa).  Grandma was
always cooking and always smiling. She’d hand me a fresh homemade tortilla right
off the stove with a little butter on it. The smell and taste of the food is comforting
to me and brings a smile to my face.  Thank you grandma! I love you. :)”   

And if you’ve been following any of my recipe blogs for awhile, you’ll know that Mexican food has always been and probably will always be my first cuisine of choice.  I don’t know why except that I find it to be the ultimate comfort food.

I hope you enjoy!

Filling

1 lb ground beef or chicken
1 large onion
2 cloves garlic
7 oz can green chilies
2 beef bouillon cubes
1 tsp black pepper
1 tsp cilantro
1/2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tomato
1 avocado
sour cream
shredded lettuce
12 oz shredded cheddar

Sauce

1/4 cup butter
1/4 cup flour
1 tsp paprika
1 tsp chili powder
3 beef bouillon cubes
1 tsp cilantro
1 tsp cumin
1 tsp pepper
2 1/4 cup water

Spanish Rice

2 T butter
1/2 tsp paprika
1/2 tsp chili powder
1 cup uncooked rice
1 small onion
1 clove garlic
1 cup diced tomatoes
1-1/2  cups water
1/2 tsp cumin
1/2 tsp black pepper
1 chicken bouillon
1 tsp cilantro

Follow directions on video.

NOTE: Recipe for refried beans follows.

Always Enjoy!

This recipe for Refried Beans or Frijoles seems pretty decent.  Now I’m not comparing it to the genuine Mexican version but I would definitely be pretty happy using yiminnybuck’s recipe (not his real name of course… well hopefully not anyway:-D ).

I must agree with him that there’s nothing worse than bland, tasteless, refried beans with your burrito, enchilada, or taco. You’ll love this recipe for tasty refried beans.

Ingredients

1 lb pinto beans (small 16-oz bag)
1 large yellow onion
fresh cloves garlic, to taste
28 oz can Rotel diced tomatoes and green chiles
1 chicken boullion cube
water (I prefer using chicken stock)
salt

slow cooker

Directions

Clean your beans by picking out rocks, debris, and funny-looking beans out and continually rinse beans until water is clear.

Place the beans into slow cooker.

Dissolve bouillon cube in a small amount of water and add to beans.  Personally I don’t like to use bouillon cubes since they’re loaded with salt.  There are a variety of grocery stores that carry “chicken base” that is much better… better tasting and lower sodium content.  Here’s a tidbit of information regarding the “salt” content that I learned in cooking school.  If the first or second ingredient is salt… don’t purchase it. 

Add Rotel.

Score the onion and place the entire onion in whole.

Chop garlic and add to slow cooker.

Add enough water to cover (unless you choose to use chicken stock) and set the slow cooker to “high” for a few hours and then turn the temperature down to “low” for around 10 hours (while you’re sleeping).

When beans are done, drain some of the liquid off the beans since you don’t need the finished product to be runny, too soupy and mushy.  Add salt to taste.

Using your hand mixer, mash the beans until they are of the consistency of refried beans.

Serve with the above “Enchilada Recipe”.

Always Enjoy!

This awesome version of Cranberry Sauce by Evanne Schmarder’s mom is a delicious recipe that everyone should at least have as a second choice on your dinner table.  I can say that it has become my family’s first choice!

Ingredients

1 3 oz pkg red Jell-O (your favorite flavor)
1 cup boiling water
3/4 cup crushed pineapple with juice
1 16 oz can cranberry sauce - with or without berries
1 medium apple - peeled, cored and diced
1/3 cup coarsely chopped walnuts (or your choice)

Directions

Dissolve gelatin in boiling water.  Add cranberry sauce and mash until dissolved.  Add pineapple and stir.

Pour into bowl or mold and chill approximately 2 hours.  Add diced apples and walnuts and chill overnight or until firm.

Makes 3-1/2 cups or 10 small servings.

Always Enjoy!

This delicious Peach Cobbler recipe will be a perfect addition to your Thanksgiving dessert menu.  I have a serious weakness when it comes to peach cobbler and Pamela Holmes is responsible for each and every excess pound I wind up wearing this week!

Ingredients

1 stick salted butter
1 cup sugar
1 14-oz can peaches
1 box Cook & Serve Vanilla Pudding (do not use instant pudding)
1 tsp vanilla extract

Directions

Add butter and sugar to a cool pot and use the lowest setting so you don’t burn the butter.

When melted, add the peaches and the entire package of vanilla pudding and vanilla extract.  Stir until well-combined and beginning to thicken.

Add 1/2 teaspoon each cinnamon, nutmeg, and ginger to your taste.

Preheat oven to 425-degrees. 

Premade pie crust (2).

Lay one crust over your pie dish and make sure that it goes all the way up and a little over the sides.

Add peach mixture to crust and cover with second crust.  Play with the dough a bit to enlarge it before placing on top of the peach mixture.

Crimp the edges of the crust together in a decorative design.  Cut vent holes in the top crust for air to escape.  Brush the top and crust edges with melted butter.

Put aluminum foil around the perimeter of pie to keep edges from burning.

Sprinkle the top with regular granulated sugar.

Bake at 425-degrees for about 30 minutes until the crust is nice and crunchy and flaky.

Allow the cobbler to rest, then serve with ice cream or top with whipped cream.

Always Enjoy!