Tag Archives: dinner

Butternut Squash Enchiladas with Homemade Black Beans

Standard

The other day my parents treated us to lunch at a trendy Mexican fusion place down town. I had butternut squash enchiladas that were to die for! I had to figure out something to recreate them.

I have also been dying to try making black beans from scratch – as in not from a can. I was getting a little discouraged making dinner thinking it wasn’t really going to be all I had thought of. But, OMG. Me and the hubs ate and ate until we were both beyond full. I don’t think we even spoke, we were so engrossed in our food.

image

 

 

Homemade Black Beans

1 lb of dried black beans
1/2 sweet onion, diced
2 cups chicken broth
2 cups water
Salt & Pepper to taste

1. Wash and Rinse your beans. I dumped mine in a bowl and swished them around with water until the water ran clear. Let them sit in water for about five minutes and rinsed again until water ran clear.

2. Cover the beans in water and let soak 24 hours. I put a towel over the top to keep the fruit flies away.

3. Drain and rinse the beans

4. Put the beans, diced onion, chicken broth, S&P, and water into a stock pot and bring to a boil over medium heat. Reduce heat to low and cover. Let simmer for 1-2 hours until beans are soft.

5. Once the beans are soft, remove the lid and let the excess liquid cook down. Stirring occasionally.

 

Butternut Squash Enchiladas

2T Olive Oil
1 Medium sized butternut squash
1/2 sweet onion, diced
4 cloves garlic, pressed
1 can of enchilada sauce
Homemade black beans
Sour Cream
Shredded Cheese
Tortillas

1. Peel and cube your squash into 1″ or smaller cubes.

2. Heat up 2T of olive oil in a large pan over medium heat until shimmery, add the onions and garlic. Cook until onions are translucent and garlic is fragrant (about 3-4 minutes)

3. Add the cubed squash. Toss squash with onions and garlic and olive oil until coated, then cover pan. Allow to cook for about 15 minutes, stirring occasionally, until squash is soft

4. Stir in the enchilada sauce (I only used about half the can, but you could use more for a stronger flavor). Cook until sauce has cooked down a bit a coated the squash. You’ll want to continue to cook until squash is soft, but not completely falling apart mushy.

5. Serve in corn tortillas with black beans, sour cream and shredded cheese.

 

The Verdict

So. Freaking. Delicious. There’s so much you could do with this. You could wrap em up and bake em, you could add slaw, you could serve over rice instead of tortillas. Or, just eat the beans and squash together on their own!

I think this could be easily translated to a freezer meal as well. You could freeze portions of the completed meal, or just freeze the extra raw cubed squash.

This recipe is definitely going into our favorites list.

 

Happy Pinning!

Happy Cooking!!

 

Homemade Taco Seasoning

Standard

I’m becoming increasingly weary of prepacked over-processed convenience foods. I happened upon this pin a while ago and tucked it away. Then as I began trying to gather recipes for freezer cooking, I had one that looked tasty and called for taco seasoning.

We don’t eat tacos all that frequently, but when we do it’s a battle between my husband wanting the Taco Bell brand seasoning packet, and me opting for the cheap store brand packet.

This Pin-Project is super fast and easy, and you probably have most of the stuff on hand! You literally just dump all the seasoning in a jar, give it a stir/shake and you’re ready to use it! I quadrupled my recipe for the amount seen in the picture.

image

And, here is what’s in it!

Taco Seasoning

1/4 c Chili Powder
2 Tb ground Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Oregano
2 tsp Paprika
1/2 tsp ground Roasted Coriander
1/2 tsp ground Chipotle Chile Pepper
1 tsp Black Pepper
1/2 cup Corn Starch

image

It was too pretty to stir up, so I left it like this for a while. And oh lordy, it smelled amazing. I kind of wanted to add water and drink it. Not really, but you get the idea. I haven’t used it yet, but I’m so excited to share a recipe with you when I do!!

Happy Pinning!

Happy Cooking!!

Cauliflower “Mashed Potatoes”

Standard

I’m not sure why people call this Cauliflower Mashed Potatoes and not just mashed or pureed cauliflower. Probably because pureed cauliflower sounds kind of disgusting. And these, are well, delicious.

Pinterest is littered with cauliflower recipes that boast a smooth and yummy potato flavor, but this is the one that finally caught my eye.

I made this like a month ago. But, because I was trying to be super mom and do seven million things at one time, I didn’t take any pictures. I recently made them again, but the “unloaded” version. So, I’ll give you the recipe and method for both kinds, but only pics for the latter.

{Ingredients}

1 head of cauliflower
2T butter
3 cloves garlic
dollop of sour cream or plain greek yogurt
{Optional extras}
1/2 c shredded cheese
1/2 c bacon crumbles (unless you’re in my house and you just cook a whole pack)
1 small bunch of green onions, chopped
1/4 c diced chives

{Method}

1. Steam your cauliflower. I did this by breaking up the head of cauliflower into a small pot and filling it half way with water. I let it boil, turning the contents occasionally, until the stem of the cauliflower was tender to poke with a fork.

image

2. In your blender/food processor/baby bullet, add your butter, sour cream, and pressed/minced garlic.

image

3. When the cauliflower is soft, add it to the blender. Pulse a few times to make room for the rest if needed, then run until smooth. In my baby bullet it takes about 30 seconds.

image

4. At this point, you can stir in whatever extras you have. Pretty much anything you could think of to put in your mashed/baked potato will taste good in here!

image

5. Divide the mixture in to oven safe ramekins or bowls. At this point if you want to bake them, you can, 400 degrees for 15 minutes. In my experience, it didn’t do much to change the texture or flavor, and mine was already hot from boiling the cauliflower.

image

6. Top with cheese, and serve!

image

Yes, I know my chicken looks delicious as well! All I did was marinate it in a ziplock bag with honey mustard salad dressing for 15 minutes, then cooked it in my panini press pan! So fast, easy, and yummy!

image

Have you jumped on the cauliflower band wagon? Do you prefer it raw or “mashed”? Do you think it could ever really replace potatoes?

Happy Pinning!
Happy Cooking!!

Mini Shepherds Pie

Standard

My husband is Irish and loves his classic Irish food. Including Shepherds Pie! I’ve never been a huge fan, so we don’t have it all that often. But, when I ran across this recipe for mini shepherds pie, I couldn’t resist!

The first thing that attracted me was that it is made with Pillsbury rolls. I am a huge fan of Pillsbury rolls! You smash a roll into each cubby of a muffin tin. Now, the rolls come in packs of 8 – but the muffin tin has 12 holes, so I pulled a few in half, and grabbed little extra pieces off the remaining whole rolls to try to even it all out.

Then you add in your meat filling. I chose to use ground turkey instead of beef. The recipe calls for chili sauce {which I didn’t have in the house} or ketchup {which I don’t eat} so I did a little dancing around this part. I used a little Worcestershire sauce and added a little broth and flour to thicken it up. It was closely approaching bland in taste – so next time I’ll have to figure out a way to spice it up a little more.

After you scoop in your meat, you top it with mashed potatoes! I used box mashed potatoes, simply because it’s easy. The recipe called to add cream cheese to them. Then top with potato chips. I used fully loaded potato chips for a little something extra.  Then you bake them for about 25 minutes. They definitely pop up in size as the biscuits rise.

I ate my first one with a fork, which almost proved to be more challenging! So, for the second, I ate it cupcake style. The biscuit really held everything together making it easy to eat this way.

This was a good recipe all in all. I think it would be great for a picnic or potluck in that it’s already proportioned out to individual servings. 12 was a lot for the two of us, so we’ll be eating this for dinner again tonight…and probably lunch tomorrow! My husband requested next time to add carrots to the meat mix – you can definitely take some creative freedom with this recipe.

 

Happy Pinning! Happy Cooking!!

Pizza Roll Ups

Standard

I have to admit right off the bat that this next recipe did not come from Pinterest. However, my over all feeling of inspiration and creativity did! And, I will be pinning it to the Pin There Done That board! In my quest for quinoa ingredients earlier this week, I was too distracted at the grocery store to remember that the hubby needed some basics like bread and milk, and when I got home he was not keen on quinoa as a substitute. So, I was back at the store a day later picking up basics and trying to figure out what we were going to have for dinner.

I strolled through the new aisles at Fred Meyer trying to figure out where the cheese lives now, and wandered past the Pilsbury cold case – you know, where they have the break apart cookie dough, biscuits, and the most amazing creation of all time: Crescent Rolls! Immediately I thought “PIZZA ROLLS”. I cannot give credit to whoever originally put the idea in my head because I just don’t remember! It was almost fate – because a few feet down from the crescent rolls was the bag of grated mozzerella, and a few more feet after that, the bags of pepperoni.

Such a simple simple prep and process with AMAZING results.  First roll out your crescent dough. Sprinkle a small layer of cheese on the triangle. Then place three pepperonis down the triangle.


Carefully roll up the crescents, tucking in the pepperoni and cheese as you roll, and arrange evenly spaced on your pan.


Bake the rolls for 10 minutes, or until golden, on 375.


Put em on a plate and eat em!


I made these on a night Mr. W had his friend over to play video games {yes – sometimes it’s like being married to a 14 year old}. They were a huge hit with both boys!! I made them again a few nights later for friends that came over for game night! The first night I went heavy on the cheese thinking it would be good to have lots of layers of it. But, it tasted like all the cheese was in a big globby melty chunk in the middle. It was good – but a little heavy. The second time I went lighter on the cheese and had a much better outcome!

Happy Pinning! Happy Cooking!!