Beef Enchiladas

I've been away for awhile.  Sometimes things overwhelm me. I truly let the little things stress me way to much.  I cook to bring my focus back to what really matters, family, friends, laughter and the blessings that God has given me.

I became a consultant for Tastefully Simple products and of course, wanting to be the best I starting trying the food in different ways so I can tell my customers about all the ways they can use them.  They offer a Corn and Black Bean Salsa that is fabulous.  I eat it out of the jar with chips.  But then again, I'm a salsa fanatic!

Here's the end result:

Yes, I went crazy with the green onions.

Here's how I got there.

Beef Enchiladas

2 pounds ground beef
1 jar Tastefully Simple Corn, Black Bean Salsa
2 teaspoons Tastefully Simple Fiesta Dip Mix
1 can Enchilada Sauce
12 corn tortillas
1 cup shredded cheddar cheese
green onions, chopped
jalapeno, chopped finely

Heat oven to 350 degrees.  Spray 9 x 13 oven proof dish with non stick cooking spray.
Brown ground beef, drain and add Fiesta Dip Mix.
Stir in Salsa and remove from heat.
In separate pan, heat enchilada sauce.
Dip a tortilla in sauce in sauce, coating until pliable.
Add meat mixture in center of tortilla and roll.
Place seam side down in oven proof dish.
Continue with all tortillas.
Pour remaining enchilada sauce on top.
Sprinkle with shredded cheddar cheese.
Cover with foil and back for 15 minutes.
Remove foil and cook for 15 minutes.
Garnish with green onions.

You will love it.

Live, Laugh, Love,

Karen

Crazy Cooking Challenge for March - Spaghetti

Do you have that one go to dish that you really like?  I have always loved spaghetti but I never had a special recipe.  And can you image that the month we join the Crazy Cooking Challenge, spaghetti is the category.  I know, it's like magic.

Here's how it works.  You find a blog that has a recipe for what you need to cook.  So simple.  I looked at a couple that met the requirement but really, I wanted comfort, everyday dinner spaghetti.  Cooking a sauce all day on a Sunday did not appeal to me...AT ALL.

Then, I found it.  At Mel's Kitchen Cafe.  And found it quite by accident but found it just the same.  I sometimes click on the blogs that other bloggers read.  At one point, I can have 15 windows open because I just keep on going.  Somewhere down the line, I found Mel.  She's in Wisconsin raising her 4 boys and taking care of her husband while sharing wonderfully delicious recipes and great looking pictures with us.

Let me share her aunt's recipe that she tweaked.  It's even got the best name:

Homemade Spaghetti Sauce - Perfected
    by Mel

3 tablespoons olive oil
2 cups chopped onions - divided
1 red pepper, coarsely chopped
2 pounds hamburger (90% lean)
5 cloves garlic, finely chopped
1- 12 oz can of tomato paste
1 teaspoon kosher salt
1 teaspoon pepper
3 teaspoon dried oregano
3 teaspoon dried basil
1 1/2 teaspoon dried thyme
2- 14 oz can Italian style diced tomatoes
2- 28 oz cans crushed tomatoes
1 1/2 cups beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat the oil.
Add 1/2 of the onion.
Saute until translucent.
Add the garlic and cook for 1 minute.
Add the meat and cook through.
Drain if needed.
In food processor, blend the remaining onion and the red pepper until smooth.
Add mixture to the meat.
Add tomato past and spices.
Cook for 1 minute.
Add tomatoes, broth and brown sugar.
Add bay leaves.
Bring to a boil, then reduce to low simmer for 1 hour, stirring occasionally.
Fifteen minutes before serving, add balsamic vinegar.

Mel notes that she has let this cook for 3 hours before with no problems.  I was hungry and Charlie couldn't stand not eating when the house smelled so good.

There was plenty and we put some in the fridge and some in the freezer.  This is absolutely going to be a staple in our house.

What could be better...easy, mostly pantry items, and oh so good.  You really need to try this one. Thank you Mel.

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If you would like to join the Crazy Cooking Challenge, visit Tina at Mom's Crazy Cooking.

 Live, Laugh, Love!!

Karen and Charlie

Oatmeal Cookie Dough Dip

I'm addicted to food blogs.  I spend about an hour a day (sometimes more) reading them.  I have the regulars and I'm always finding new ones.  Steph's Bite by Bite is one of my favorites.

Charlie likes food.  So we are a perfect match.  I read and cook then he eats. What could be better? One of his favorites is Oatmeal cookies.  And when I came across this dip on Steph's blog I knew I was going to be making it soon.

Oatmeal Raisin Cookie Dough Dip

It's really easy to make.  It's really hard to stop eating.  Charlie liked to dip with the cookies.  I liked it by the spoonful.

If you have the ingredients for cookies, you can make this.  And you should.....soon.

Live, Laugh, Love,

Karen and Charlie

Crazy Cooking Couple's Foodie Holiday

Jen and Ziggy of the Crazy Cooking Couple write each month about food celebrations.  I thought I would join in.  It seems that February is the month for berries, chocolate, pies, grapefruit, sweet potatoes, and cherries.

I thought about it and decided to make a pie.  Charlie's has many favorite pies but his very favorite is pie is lemon meringue.  But you see, I am 51 years old, a wife, a mother and a well rounded person....and I have never made a pie crust nor have I ever made a meringue pie.

So I challenged myself and went for it.  I wanted to do something special for my hubby since he has said that he wants to start eating healthy again.  He has so much more discipline that I do so I know that when he says he won't eat a certain way he won't.

Paula Deen's Lemon Meringue Pie

I used a Paula Deen recipe that you can find at foodnetwork.com.  It was fast and easy.  I used a store bought frozen crust as you can tell by the alumium pie tin.  I learned from the reviews that you have to refrigerate the custard and that the meringue must be beaten for 10 minutes.  Don't rush it.

The custard was extremely easy. Sweetened condensed milk, lemon juice, lemon zest and egg yolks.  I will definitely make this again for special occasions.  And I will step out and try other recipes too.

Thanks to the Crazy Cooking Couple for this idea.  I am looking forward to March!

Live well, Laugh Often, Love Much,

Karen and Charlie

www.tastefullysimple.com/kschaeffer01

Houlihan's Chicken and Cheesy Cauliflower

Charlie and I were lucky enough to spend Christmas with our new grand-daughter and her Mom and Dad, who is also Charlie's son.  The baby is a beautiful, healthy and happy little bundle of bliss for us.  And unfortunately we live 1500 miles away from them.  Which is why we both try to get the most of our visits with them.  We stay home, talk a lot, watch sports and movies and most of all, cook some really good food.

Katie received this recipe at her bridal shower and it has become a staple in their kitchen. Once you taste it, you will see why.  Charlie has been bugging me about making this since we got back.

Houlihan's Chicken


4 chicken breasts
1/4 cup flour
1 egg
1/4 cup milk
1 container Alouette garlic & herb cheese (we used Laughing Cow)
salt & pepper
panko bread crumbs (we used regular bread crumbs)
vegetable oil

Preheat oven to 350 degrees.
Slice a pocket 3/4 way through chicken breast.
Spoon as much cheese stuffing as you can fit into pocket.
Close pocket with toothpick.

Beat egg and mix with milk.  Dip breast in flour seasoned with salt and pepper, then in egg/milk, then in panko.
Use ovenproof skillet and fry breast until golden brown.
Remove skillet from stove and slide into 350 degree oven and bake until cooked through, 30-40 minutes.

Meanwhile....

Dill Butter Sauce


1/2 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 teaspoon dill weed
1 teaspoon dried chives
1/2 stick of butter, slightly melted

Combine all ingredients.   Pour over cooked chicken breasts.

We had made cheesy cauliflower the other night and paired the leftovers tonight with the chicken.  It is really cheesy and gooey and good.  I could eat this instead of mac and cheese on a regular basis.  One thing to keep in mind though, unlike mac and cheese this is better the first time you make it.  Reheating causes the cauliflower to get a little mushy.  But that does give me an idea for a cheese soup!

You can find the recipe at The Dutch Baker's Daughter

As work continues to drive me crazy, I am trying to keep my sanity by watching episode after episode of Sons of Anarchy.  It's not a show that I thought I would enjoy and yet, I can't wait to see what happens next.  I'm so hooked.  Thank goodness for Netflix and Amazon live.

Make it an amazing day everyone!

Karen and Charlie

French Onion Soup and Roast Beef Sandwiches

I have been waiting to make French Onion Soup for about 2 months now.  Drooling over every recipe I looked at.  For some silly  reason I thought it would difficult but it truly wasn't.  And it was so good.

Charlie gave me these cute little crocks just because he thought I would like them.  He was right.  He's always right and so thoughtful.  I am so lucky!  Oh, back to the soup...

After reading so many recipes, I just ventured out on my own and started putting it together.  The basic ingredients are butter, onions, broth, wine, bread and cheese.  Every recipe was just different enough but they all included these.  I don't really understand though is some used chicken broth, some used beef and they have two distinctly different flavors.  And the same with the wine.  Some used red and some white.

So here's what I ended up with:

French Onion Soup


1 stick butter
5 large onions, sliced very thinly
1 cup red wine
4 cups chicken broth
4 cups beef broth
3 cloves garlic, minced
1/2 teaspoon worcestershire sauce
1/2 teaspoon thyme
1/4 teaspoon garlic powder
Salt & Pepper
french bread, sliced 1/2" - 3/4"
Gouda cheese slices

Preheat oven to 400 degrees.

Melt butter in dutch oven.  Add onions.  Cook for 20 minutes, stirring occasionally.  

Cover and place in oven for 1 hour, stirring once.  (I got this cooking method from The Pioneer Woman)

Remove from oven and add wine.  

Turn on medium heat and add broth, garlic, worcestershire sauce, thyme, garlic powder and pepper.  Cook for 10 minutes and taste for salt and pepper.  

Cook for another 10-15 minutes.

Toast french bread under broiler, flipping once.

Ladle soup in crocks or bowls.

Place toast piece on top.

Top with 1 piece of gouda cheese.

Place in broiler until cheese is melty and yummy.

The finished product was so tasty.  We just did some deli roast beef and swiss cheese into a pressed sandwich.  Oh so nice on a cool night.

I dip my sandwich into my soup.  Are you a dipper or do you eat them separately?

Live, Laugh, Love,

Karen and Charlie

Shrimp and Cheese Grits

I have been wanting shrimp and grits for awhile. I don't have much experience with them, eating or making.  For some reason, the creaming grits and tasty shrimp have stayed on my mind, much like a nagging child that wants to do go somewhere when you are already settled in for the night.

So I began to search.  I looked through cookbooks.  And I looked on the Internet.  But not one of them matched my vision.  I wanted white grits, cheese, shrimp, some heat but not much, and I wanted bacon.  Because (say it with me), 'everything is better with bacon!'.

So what do you do?  Buy everything that you think you might need and get started!  Which is what I did.

Cheesy Grits with Shrimp


Grits
3/4 cup uncooked grits
2 1/2 cups  chicken broth
1/3 cup heavy cream
1/4 cup milk
2 tablespoons butter
1/2 teaspoon cayenne
1/4 teaspoon salt
8 ounces of shredded sharp cheddar cheese

Bring broth, cream and milk to a boil.  Add grits.  Cover and simmer for 5-7 minutes (according to package directions), stirring occasionally.  When starting to get creamy, add remaining ingredients and keep on low heat.  Taste and add butter, salt or more cayenne to taste.

Shrimp


4 strips bacon, reserve drippings and crumble
1/2 medium size onion, diced
3 cloves of garlic, minced finely
3 Roma tomatoes, seeded and diced
2 tablespoons butter
2 tablespoons lemon juice
2 teaspoons Old Bay Seasoning (more or less to your taste)
1 1/2 pounds of shrimp (fresh or frozen)

Fry bacon.  Remove from pan and crumble.
Add a small amount of olive oil to bacon drippings.
Add diced onions.  When onions are soft, add garlic.
Give that a minute or so then add the tomatoes, shrimp, Old Bay, butter and lemon juice.
Cook until shrimp are done.

If you are using frozen shrimp, thaw and dry before adding to pan.  Allow for extra liquid.






Charlie said this is one of the best things he's ever eaten.  He absolutely loved it.  And me, well let's just say, I will be making this again and again.  The grits are so creamy and cheesy with a little kick.  The shrimp and sauce are so tasty that you can't wait for that next bite.  Did I say they were good?

Live, Laugh, Love.

Karen

Fish Tacos

It's the newest thing here.  Actually not that new but recent.  I try them at lunch all the time just to see if I can find the perfect one.  Fish or shrimp, grilled or fried, believe me I have tried them all.  Some of them were awful and I'm not sure how the recipe got past the chef.  And then some are really good andI wanted to try to duplicate.

I love the green sauce that Lupe Tortilla uses on their fish tacos. However, everything I saw required way too much effort.  Not me, not going to happen.  So I just figured I mix up my own.

Fish Tacos

flour tortillas
firm white fish
McCormick's Beer Batter Mix
8 oz  beer
jalapeno sauce
cabbage
tomatoes
onions
Tabasco sauce

Mix the beer batter mix and beer.
Dry the fish and coat with batter.
Fry in shortening until golden brown.

Jalapeno Sauce
equal amounts of sour cream and mayonnaise (I used 1/4 cup of each)
small jalapeno, ribs and seeds removed, diced.
taco or fajita seasoning
juice from one lime
Mix with shredded cabbage.  You might want to reserve some.
Put in the fridge while the fish cooks.

Assemble your taco:
Warm tortilla.
Add a piece of fish (you may need to slice the fillets in half)
Put a dash of Tabasco on fish
Top with cabbage and diced tomatoes.

Wrap up and enjoy.

Live, Laugh, Love,

Karen

Jay's Weekend

My nephew, Jay spent the weekend with us.  It was a busy time and I left him with James on Saturday while I worked at a craft show.  They spent their time building a skateboard.

And they did a great job.  Jay was very happy about that.

Jay was also very happy with the amount of candy he was able to find at our house.  I'm working on a new venture, 'The Ultimate Candy Buffet', and the craft show that I was doing was to promote that business.  Jay was so excited when he started going through the bags of candy because apparently Mom doesn't let them 'have this stuff'.

Don't get me wrong.  We do have rules at our house.  You have to clean up after yourself. You don't throw anything in the house.  You speak politely. But other than that, it's pretty much anything goes.

So Jay enjoyed a lot of this:

Actually he liked these things called sour war heads which I think, well lets just say that Jay can have them all!  Those and a lot of Three Musketeers that melted during the day at the Craft Show and he was a happy guy.

Things slowed down on Sunday and they normally do around here so I introduced Jay to pizza making.  He doesn't help in the kitchen much at home but was open to doing it here.  This is Jay's cheeseburger pizza.

And this is Jay's pizza after baking:

He took it to the next level by adding jalapenos.  It was so good that words just don't really describe it.

I loved it.  Jay did too.  And guess what - Uncle Charlie liked it too.

Good Job Jay.  You can cook at our house anytime!


Pizza Dough:
from Martha Stewart Everyday Foods

2 packets (1/4 oz each) active dry yeast
1 1/2 cups warm water
2 tablespoons Sugar + 1 teaspoon
1/4 cup olive oil + more for bowl and brushing
2 teaspoons course salt
4 cups all purpose flour + more for work surface

Pour warm water into a large bowl, sprinkle with year and 1 teaspoon of sugar.  Let stand until foamy, about 5 minutes.

Into yeast mixture whisk sugar, oil and salt.

Add flour, 1 cup at a time, and stir until a sticky dough forms.  Put olive oil on the sides and bottom of another bowl.  Transfer the dough into the oiled bowl and brush the top of the dough with olive oil.  Cover with plastic wrap and set aside in a warm draft free place until dough has double in size, about 1 hour.

Turn out onto a lightly floured surface and gently knead 1 - 2 times before using.

Top anyway you like.  We bake on a pizza stone, 500 degrees until the cheese is melted and the crust is golden brown.

We topped it with a sauce made of 2 parts ketchup and 1 part mustard and diced dill pickles.  Added hamburger meat and shredded cheddar and mozzarella cheese.  Jay added the jalapenos after the pizza was baked.  You can also add some lettuce and tomato on top.

Try it some day.  You'll like it too.

Chicken, Spinach and Artichoke Pizza

I've been away for away.  Completely wrapped up in my job, you know that thing that pays the bills but I'm trying to break free and not forget so much of me whilel I am knee deep in doing things for them.  Oh well, enough of the pity party!

Last night we made these wonderful pizzas that were inspired by a lunch that I had at Buffalo Wild Wings.  It was amazing.  After everyone was finished eating, I wanted to go make another one.  Come on...we had the stuff for one more and they were so good.  What does it matter if I was already stuffed???

So, so simple to make...

Chicken, Spinach and Artichoke Pizza

1 cup Cooked Chicken, cut into cubes
1 package of Creamed Spinach - we used HEB brand - love it so good and steams in bag
1 can Artichoke Hearts
2 Tablespoons Parmesan Cheese
1 tsp (or so) Garlic Powder
Mozzarella Cheese to your liking
Olive Oil
Flatbreads - we used Kangaroo Traditional White (found at HEB)

I used a pizza stone in my oven and heated it to 450.

Drizzle a bit of olive oil onto the flatbread and sprinkle with garlic powder.
Throw them onto the pizza stone to crisp.

Cook spinach according to package direction.
When spinach is done, empty into bowl and add artichoke hearts and Parmesan cheese.
Mix well.

Remove flatbreads from oven.
Spoon and spread spinach mixture onto flatbreads.
Add chicken.
Sprinkle with mozzarella cheese.
Return to oven until cheese is melted and brown, about 5 minutes.

Enjoy!

Live, Laugh Love!
Karen and Charlie

Meatloaf

Meatloaf

Everyone has their favorite version of Meatloaf.  I have come across dozens recently and filed away a few as definite make agains and others I just tossed.  Charlie and I came up with this one by taking the best of some and because they are all basically the same except for ketchup usage, I think this is one of the best.

Meatloaf

2 pounds ground beef
1 pound ground sausage, mild seasoning
1 egg
1 - 1 ½ cup Panko bread crumbs
salt and pepper
dash Worcester
dash Tabasco
olive oil
½ cup carrots, diced
2 stalks celery, diced
1 yellow onion, diced
3 cloves garlic, finely chopped


Saute onion, carrots, celery and garlic in olive oil.  
Mix ground beef and sausage in a large bowl.  Add sauteed veggies.  Combine.  
Add egg and a portion of the panko.  Mix and continue to add more panko until the mixture holds together.
Form a loaf on a foil lined baking sheet.
Bake at 350 degrees for about 45 minutes.

It is a very festive presentation with the colors from the carrots, celery and onion but mostly it is just plain good.  We had it with brown gravy that night.  The best thing though came the next day.

I came home for lunch and thought that I would have a slice on a sandwich.  Then I remembered seeing an episode of Diners, Drive-Ins and Dives that went to a place where they grilled their meatloaf for sandwiches.  So of course, I through a piece in a pan with a little bit of olive oil and boy, oh boy.  It is really something that you have to try.  That little bit of crusty goodness on the outside of the meatloaf added so much to something that was already good.

As soon as Charlie got home I told him that he had to try it.  He was as amazed as I was.  You should really try it too, next time you happen to have some leftover meatloaf.

Happy New Year to All!

Karen and Charlie

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Unexpected Surprise - Oxtails

I'm not a big grocery shopper as I have said before.  Charlie usually gets this chore.  I also get distracted easily, buy things that aren't on the list and end up with a cart full of stuff.

The other day when I had no choice but to stop at the store, I noticed a couple looking at the oxtails in the meat department.  I've always heard that oxtails are delicious and seen them cooked on Food Network but never attempted cooking them because they are so expensive.  The per pound cost is $4.78 so that puts it out of our budget.

As I continued through the store, the oxtails stayed on my mind.  I kept wondering if they really are as good as people said.  We could try them once and if they are good, we can make them something that we did for special occassions.  Can you see how I am trying to justify spending the money?

I saw the couple in the deli section and asked the woman if she would tell me how to cook them.  Luckily she was nice and didn't mind having her shopping interrupted by someone who was typing  every word into a phone.  I told you, I'm easily distracted and didn't want to forget.  She talked and I typed.

This kind woman assured me that they are delicious and if I cooked them low and slow, I would love them.  She was right. 

The only thing I didn't get was her name.  I would love to thank her for sharing the recipe with me.

Oxtails

2 1/2 pounds of Oxtails
Water
Salt and Pepper
1 package onion soup mix
1 package frozen soup mix (carrots, okra, onions, etc)
1 14 1/2 oz can diced tomatoes
1 6 oz can tomato paste
Patience - remember - low and slow

Season the oxtails with salt and pepper.  Put them in a dutch oven and cover with water.  Bring the water to boiling then turn it down to a slow simmer.  Leave them alone for at least 2 hours.  You are looking for fork tender.  Don't be alarmed if they have to cook longer.  Just walk away.  They won't over cook.

When you are satisfied that they are fork tender, drain the water.  Add the onion soup mix and cover with fresh water.  Simmer for about 30 minutes.

Stir in the remaining ingredients.  Simmer for another 20 minutes.

At the end of this long wait you get the most scruptious, flavorful meat you have ever tasted.  It's a Sunday pot roast, only better.  I didn't expected it to be so much like soup so Charlie made mashed potatoes to go with it.  Even so, it was the perfect combination.

This is Charlie's plate.  He ate his like a roast.

This is my bowl.  I pulled the meat off the bone and at it like soup, sort of.  It was a very thick, wonderful soup.

As we ate, we kept coming up with different sides that would go with the oxtails.  But we never thought about changing the oxtail recipe.  It is just too good!

Thank you kind grocery store shopper.  I will always remember the nervous look on your face when I asked if I could bother you and how gracious you were to share your recipe with us.

Live, Laugh, Love  - and be kind to strangers in the grocery store
Karen

Pork Chops and Grits

Wow, what a week! 

Can you feel my pain?  Nothing bad happened, it was just an incredibly busy week.  I travel in our area for work.  I have alot of windshield time.  This is how the week went:

                        Monday - Houston

                       Tuesday - Beaumont

                       Wednesday - New Orleans

                       Thursday - New Orleans                and Galveston

                       Friday - Houston

I had a productive but satisfying week.  And that makes me happy.

While in New Orleans, I was lucky enough to eat at Drago's.  Co-workers and customers convinced me to try the charbroiled oysters.  I am so glad I did.  They are absolutely wonderful.  I didn't have my camera so there are no pics but this one is on their website.

They sprinkle cheese on top and oh, they are so delicious.  I chose shrimp and grits for my entree.  Wow, I couldn't stop eating it.  It was a special and it certainly was.

Knowing that I couldn't recreate what I had in New Orleans, I opted for one of Charlie's Favorites, Pork Chops and Grits.  At the far end of the restaurant spectrum from Drago's is Waffle House and Pork Chops and Grits is Charlie's order every time.

Nothing spectacular to do.  Sear the pork chops on each side then let them cook through.  Prepare the grits according to the package directions.  Fry eggs.  Don't you love it when the yolk just blends into everything else and you get to run your toast over your empty plate to get all of that goodness.

It's good to be home.

Oatmeal Cookies

Charlie loves oatmeal cookies.  They are his absolute favorite thing.  I use this standard recipe every time.  It's takes a little refrigerator time but if you aren't doing anything one afternoon, you won't regret throwing these scrumptious cookies together.  They are both crispy and chewy, satisfies whatever mood your cookie lover is in.

Oatmeal Cookies

What you need:
2 sticks of butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups AP flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups quick cooking oats - not instant
1 cup raisins

What you do:
Cream softened butter with white sugar and brown sugar.
Add eggs, one a time.
Add vanilla.
Mix well.

In a separate medium size bowl, combine flour, baking soda, cinnamon and salt.
Mix into wet ingredients just until incorporated.
Add oats and stir.
Add raisins.

Cover bowl and refrigerate for at least 1 hour.

After chilling time is over, it's time to really get into this cookie making.  Form a ball with approximately 1 tablespoon of dough.  Slightly flatten then ball and put it on a greased cookie sheet.

Bake at 375 degrees for 10 minutes.

Makes about 36 cookies.

Best enjoyed with a cup of coffee or glass of milk.  Yum, these are good.