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 simple and tasty Fish Taco Recipe by Chef Jason Hill would have been a bit strange to me about 5 years ago.  I was visiting my girlfriend in Florida and we stopped for lunch at a pretty popular Mexican restaurant since she knows that Mexican cuisine makes my mouth and tummy very, very happy!

So I had my eye and taste buds on beef enchiladas and was just about to order when she suggested that I try the fish tacos.  I said, “No thanks… that sounds fishy in addition to being disloyal to my favorite menu item.”

But she insisted that I try them and was immediately backed up by our server as to how delicious they were.  So since I’m pretty open-minded when it comes to sampling new recipes, I went ahead and ordered.

All I can say is that I was very pleasantly surprised.   I won’t say that I’d order fish tacos on a regular basis, but some folks swear by them.  Actually, I enjoy the shrimp or crabmeat tacos much better… but these are just fine for a quick meal.  Especially when you don’t feel like deveining shrimp or picking crab claws.

And here’s the Fish Taco White Sauce recipe, also by Chef Jason Hill,
mentioned in the above video.

Always Enjoy!

I just love Todd Wilbur… not only for this McDonald’s Big Mac Recipe but I also appreciate his skill at deciphering some of the tastiest recipes on the planet!

If you’re a Big Mac lover and would like to try your skills at cloning one of America’s most famous burgers… here you go… and good luck on making a super taste-a-like hamburger!

Always Enjoy!

I watched Gordon Ramsey prepare this seemingly delicious Sticky Lemon Chicken and Potatoes earlier today and thought that you’d like to try his recipe.

Your Ingredients

1 large chicken, cut into 8-10 pieces

sea salt

black pepper

3-4 T olive oil

1 head of garlic, halved horizontally

few thyme sprigs

splash of sherry vinegar

2 T dark soy sauce

3 T honey

1 lemon, finely sliced

bunch of parsley, chopped

Champ

Your Ingredients

approx 2.5 lbs russet potatoes, peeled

sea salt

black pepper

2 T butter

bunch of spring onions (scallions), washed and chopped

about 1/2 cup double cream (heavy)

about 1/2 cup whole milk, plus extra

From Wikipedia, the free encyclopedia

Champ (food) (brúitín in Irish) is a northern Irish dish, made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called “poundies.”Champ is similar to the Irish dish colcannon, which uses kale or cabbage in place of scallions.

Potatoes are generally divided into two categories -waxy or floury (see below), if you are unsure of the variety of potato you have and want to know before cooking, mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float.

Potato - floury varieties and their uses

Floury potatoes are so named because of their low moisture and sugar content. They are high in starch. Floury potatoes are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled. Common floury varieties include - coliban, spunta, russet (pictured), kennebec (this variety makes up 40% of Australia’s potato crop and is largely used for processed chips).

Always Enjoy!

If you’re familiar with “recipe cloning expert” Todd Wilbur… you’ll know that his versions of famous recipes are usually on the money.  Although I’ve never actually eaten at Planet Hollywood, I’m fairly certain that this tasty chicken recipe is pretty close to the original since I’ve tried many of his other “clones”.  I hope that you enjoy!

Always Enjoy!