Over the summer the wonderful people at Del Real sent me a massive party box of all sorts of wonderful goodies to try out. One of the items was a package of seasoned shredded beef (carne deshebrada). As soon as I saw it I thought to myself, “wow, having cooked and seasoned meat all ready to go would make enchiladas a total breeze!”
I decided to try and simplify the usually overly complex enchilada process. The name of this recipe describes it to a “t.” I am a huge fan of enchiladas. I make them fairly regularly but when I do the kitchen ends up in total disarray because of all the work that goes into them. This recipe uses only 5 ingredients but makes enough food to feed a small army.
Note: This recipe makes about 12 enchiladas. Since there are only 2 1/2 people in our household I cooked 4 that night and then put the rest into two 8” x 8” foil containers and froze them. That is 3 nights worth of dinner for about $5 a meal. Who can beat that? Cheap and easy. That is my style.
32 oz package Del Read Shredded Beef
12 soft taco sized flour tortillas
2 (28 oz) can Las Palmas Enchilada Sauce (red or green)
4 c jack cheese, shredded
1 c black olives, sliced
- Heat the meat per package instructions.
- Preheat oven to 425º.
- After the meat is done cooking transfer it to a large bowl and toss with 1 1/2 cups of the enchilada sauce.
- Spray your baking dish(es) with a non stick spray or lightly grease.
- Pour enough enchilada sauce in the bottom of your baking dish(es) to cover the bottom.
- On a large cutting board, lay a tortilla out flat and add a scoop full of meat and sprinkle with cheese and a few of the sliced olives.
- Roll up the enchilada and place seam side down in your “sauced up” bake dish and repeat until you are out of ingredients.
- Pour the remaining sauce over the tops of the enchiladas.
- Sprinkle with remaining cheese and olives.
- Cover with foil and bake for 20 minutes.
- Remove foil and finish off in the oven for another 10–15 minutes or until the cheese is nice and melted and just starting to brown.
- Allow the enchiladas to cool for 5 minutes before serving.
- Top with sour cream or guacamole if desired.
A huge thank you to Del Real for giving me the opportunity to try out several of your products. I love them all! You guys rock!
Sometimes you just need to spruce up the ordinary with a little pizzazz. While there is nothing wrong with plain garlic bread or even simple dinner rolls but sometimes it is fun to take those sides dishes to the next level. I have seen these cheese filled Pillsbury rolls popping up all over Pinterest and decided to come up with some yummy rolls of my own. I went with an Italian version to go with all the pasta dishes I make, a great substitute for the traditional garlic bread.
1 container of Pillsbury Grands Flaky Biscuits
block of mozzarella, cut into eight 1.5” x 1.5” cubes
1/4 c butter, melted
1/2 tsp garlic, minced
1/4 c Parmesan cheese, grated
1 tsp Italian seasoning mix
- Preheat oven to 350º.
- Open the tube of rolls and flatten each one using the palms of your hands.
- Position a cheese cube in the center of each flattened roll and wrap the edges of the roll up around the cheese cube making sure they are sealed up tight.
- Place seam side down on a parchment paper lined baking sheet.
- Repeat until all the rolls have been assembled.
- Mix together the melted butter and garlic.
- Brush each roll with the garlic butter.
- Sprinkle all the rolls with the Parmesan cheese, Italian seasoning, and a little salt.
- Bake the rolls for 16–18 minutes or until they are golden on top.
- Let the rolls cool for about 3 minutes before serving. That cheesy filling can be nuclear.
Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!
Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar
- Preheat your oven to 400º.
- In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
- Using your hands combine all the ingredients until well blended.
- Grab a handful of the meat mixture and roll into 2″ balls.
- Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
- Bake in the oven for 20 minutes.
- While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
- Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
- Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
- Remove from oven and serve.
I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping
- Place the chicken, onion, garlic, and Rotel in the crock-pot.
- In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the cooked breasts from the pot and transfer to a cutting board.
- Using two forks shred the chicken and place back into the crock-pot.
- Cover the crock-pot and keep on low.
- While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
- Allow the cream to come to a boil stirring constantly.
- Whisk in the cream cheese until melted.
- Add in the cheddar and chopped jalapeños and stir until smooth.
- Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
- Chow down!
Recipe adapted from Food Fanatic.
Over the weekend we had a holiday cookie decorating party for my son and his little buddies from school. It was wonderful! All the kiddos huddled around the table eating the cookie toppings quicker than they were putting them on the actual frosted cookies getting all hopped up on sugar. I love this time of year!
I wanted to have a little hot cocoa bar where all the kids (and grown ups) could make themselves a fancy cup of cocoa. I’m not talking little envelopes of dry god knows what. I’m talking thick and creamy REAL hot cocoa. The kind that fills you up and warms your belly, the kind that leaves a thick creamy mustache on your upper lip with every sip. I made this a couple of hours before the party and it was perfect! Along with a big crock pot full of pure joy I had bowls of marshmallows, mini chocolate chips, crushed candy canes, chocolate sprinkles, whip cream, and then of course some grown up mixers (Kahlua, Disaronno, Baily’s, Frangelico, and peppermint schnapps). Hey if you know me, you know I don’t half ass anything. 😉
This hot cocoa was by far the best I ever had! If you are having a few people and want to make something very special this holiday season then I recommend you make this hot cocoa. It will take every grown up back to their childhood days and will be memorable for all the kiddos.
Note: Makes 8–12 servings.
14 oz can sweetened condensed milk
12 oz bag chocolate chips (dark, milk, or white chocolate will all work)
2 c heavy whipping cream
6 c milk (2% or whole)
1 tsp vanilla
- Combine all of the ingredients in a large crock-pot.
- Turn on low.
- Cook for 2 hours stirring occasionally using a whisk.
- Ladle into a mug, add in your mixer (optional), and top with your favorite treats or leave as is.
It’s the first week of December and I am going into the baking season full steam ahead! If you are looking for some cookie or bar recipes that are outside the norm then you have come to the right place! Here are some of my favorite sweet treat recipes that are sure to be a hit with your lucky recipients. Enjoy!
- Chocolate Chip Cookie Dough Cheesecake Bars
- Banana Toffee Cookies
- Chocolate Crackle Cookies
- Peanut Butter Cookies
- Peanut Butter & Jelly Bars
- Craisin White Chocolate Chip Pudding Cookies
- Sugar Cookie Bars
- Chunky Monkey Cookies
- Caramel Apple Cheesecake Bars
- Lemon Crackle Cookies
- Oreo Truffles
- Confetti Cake Batter Cookies