Garlic and turkey enchiladas

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First, I apologize for being MIA for so long. If you weren’t aware, I had a baby on May 3rd. Connor Edward made his entrance into the world a few weeks early, but is now doing fantastic. My (almost) three-month-old had taken up a lot of my time, but he sure is cuteūüôā

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However, he hasn’t completely stopped me from cooking. Just getting super behind on blog posts (which I think I was already behind on when I had him. Sigh.). So I’m going to mix it up by posting recipes of recently made meals as well as those from awhile back. Hopefully I can catch up eventually.

Scott had to get some tooth work done yesterday, so he wanted something soft to eat. Thankfully, I had this recipe all ready to go. This recipe was fantastic for so many reasons. I love the homemade sauce – it’s so much better than canned enchilada sauce. On top of that it was super easy to make everything and I had the majority of items in my pantry! I used ground turkey as that’s what I had on hand, but ground beef would be delicious as well. Do yourself a favor and make this sometime soon.

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Garlic and turkey enchiladas Рadapted from Taste of Home 
Total time: 1 hour 15 minutes
Serves 8

  • 1 pound ground turkey
  • 1 small yellow onion, diced
  • 1/2 cup plus 2 tablespoons all-purpose flour, divided
  • 3 tablespoons chili powder, divided
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 2 1/2 teaspoons ground cumin, divided
  • 2 1/4 teaspoon sage, divided
  • 14 1/2 ounces stewed tomatoes, cut up
  • 1/3 cup unsalted butter
  • 6 cloves garlic, minced
  • 14 1/2 ounces beef broth
  • 16 ounces tomato sauce
  • 8 flour tortillas
  • 2 cups cheddar cheese, shredded
  • Sour cream and guacamole, for serving

In a large skillet, brown the ground turkey and yellow onion until there is no more pink in the meat and the onion is softened. Drain. Stir in 2 tablespoons all-purpose flour, 1 tablespoon chili powder, 1 teaspoon salt, garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon sage and the stewed tomatoes. Bring mixture to a boil, then simmer, covered, for 15 minutes.

Meanwhile, preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Stir in garlic and cook for one minute or until tender. Stir in remaining 1/2 cup all-purpose flour and mix well with the butter until combined. Slowly whisk in the beef broth. Bring to a boil and stir until mixture has thickened. Stir in 2 tablespoons chili powder, 1/2 teaspoon salt, 2 teaspoons ground cumin, 2 teaspoons sage and the tomato sauce.

Grease a 9×13 inch glass baking pan. Pour 1 1/2 cups of the sauce on the bottom of the pan. Place about 1/4 cup beef mixture in the center of each tortilla, top with a tablespoon of cheese, roll up and place seam side down on the sauce in the baking dish. Repeat with remaining tortillas. Top tortillas with remaining sauce and cheddar cheese.

Bake, covered, for 30 minutes. Remove tinfoil and continue baking for 10 minutes, or until cheese has melted. Serve with sour cream and guacamole, if desired.

Baked mushroom pork chops

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Baked mushroom pork chops – adapted from Mennonite Girls Can Cook
Total time: 1 hour
Serves 4

  • 4 pork chops
  • Seasoned salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 medium onion, sliced
  • 10 3/4 ounce can cream of mushroom soup
  • 3/4 cup milk
  • 1/2 teaspoon thyme

Preheat oven to 325¬†degrees. Season the pork chops with the seasoned salt and pepper. Heat the oil in a large frying pan over medium high heat.¬†Sear the pork chops on both sides so they are browned, but not quite yet cooked through.¬†Place pork chops in a greased 9×13 inch baking dish and set aside.

Melt the butter in the same pan and add the mushrooms and onions. Continue to cook until the onions and mushrooms are golden brown, stirring occasionally. Stir in the soup, milk and thyme. Pour the soup and mushroom mixture over the pork chops in the baking dish. Bake, uncovered for 1 hour or until pork chops are cooked through.

Pickle dip

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I made this dip for a bachelorette party. It is pretty tasty!

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Pickle dip Рadapted from Hugs & Cookies XOXO
Total time: 5 minutes
Serves 10

  • 8 ounces neufchatel cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 4 tablespoons pickle juice
  • 6 pickles, chopped
  • Salt and pepper, to taste
  • Crackers or chips for serving

Mix all ingredients until blended. Serve with crackers or chips.

Frogmore stew

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I honestly don’t remember making this recipe back in September. I did write that it was great and it has a bit of a kick. The original recipe called for 16 ounces of corn kernels, but I would double it and updated the recipe below.

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Frogmore stew Рadapted from Perfect One-Dish Dinners by Pam Anderson
Total time: 30 minutes
Serves 8

  • 2 medium onions, quartered
  • 4 large garlic cloves, smashed
  • 1/2 cup Old Bay seasoning
  • 1 lemon, halved
  • 2 pounds small red potatoes
  • 2 pounds kielbasa, cut into bite-sized pieces
  • 32 ounces frozen corn kernels*
  • 2 pounds shrimp, peeled and deveined

Bring a large stock pot of water, onions, garlic, seasoning and lemon to a boil over medium-high heat. Add the potatoes and sausage and return to a boil. Partially cover with a lid, reduce heat and simmer until potatoes are just tender, about 20 minutes.

Add the corn kernels and increase heat to medium-high and cook, covered, until tender, about 5 minutes. Top with shrimp and cover and cook for 3 minutes. Turn off heat, stir in shrimp and let stand, covered, for 2 minutes or until the shrimp are cooked through.

*I only used 16 ounces of frozen corn in my testing of this recipe. However, I wrote that I would double the amount.

Ranch bacon potato salad

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Ranch bacon potato salad – adapted from AllRecipes.com
Total time: 35 minutes + cooling time
Serves 8

  • 2 pounds red potatoes, cut into bite sized pieces
  • 16 ounces sour cream
  • 1 ounce dry ranch seasoning
  • 1 1/4 cups bacon, cooked and crumbled
  • 1 1/2 cups cheddar cheese, shredded

Place the potatoes in a large pot, cover with water and heat to boiling over high heat. Reduce heat to medium low and simmer for 20 minutes or until potatoes are fork tender. Drain.

In a small bowl, combine the sour cream and ranch seasoning. Place the potatoes, bacon and cheese in a large bowl and mix. Stir in the sour cream mixture until coated. Cover and refrigerate for 2 hours until serving.

Bacon and egg bake

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Bacon and egg bake – adapted from Good Cheap Eats
Total time: 30 minutes + overnight
Serves 2

  • 1 cup bread, cubed
  • 1/3 cup cheddar cheese, shredded
  • 2 slices bacon, cooked and chopped
  • 2 eggs
  • 1/2 cup milk
  • Pinch black pepper

Grease a small, 2 cup baking dish with cooking spray. Place the bread cubes, bacon and cheese in the baking dish. In a small bowl, combine the eggs, milk and pepper and beat until mixed well. Pour over bread mixture. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Bake for 25 minutes or until puffy, or a toothpick comes out clean.

Kung pao chicken + sichuan peppercorn oil recipe

Kung pao chicken

I’m not a huge spicy person – I like a little spice, but if my mouth is on fire, I don’t want to eat it anymore. This recipe definitely has spice to it, but it tasted great and I was still able to eat it. As with all Chinese-inspired recipes, be sure to serve this with rice and egg rolls!

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Sichuan peppercorn oil
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Kung pao chicken

Kung pao chicken Рadapted from Easy Chinese Recipes  by Bee Yin Low
Total time: 30 minutes + time for marinading and cooling
Serves 2

Sichuan peppercorn oil

  • 1/4 cup Sichuan peppercorns
  • 1/2 cup vegetable oil

Chicken

  • 8 ounces skinless, boneless, chicken breast, cut into bite-sized pieces
  • 1 teaspoon¬†sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon Sichuan peppercorn oil
  • 1 clove garlic, thinly sliced
  • 1-inch piece of ginger, peeled and thinly sliced
  • 10-15 dried habenero chiles, deseeded and cut into 2 inch lengths
  • 3 tablespoons roasted peanuts

Sauce

  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 1/2 teaspoon sherry
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 2 tablespoons water
  • 1 teaspoon cornstarch

To make the sauce: Place the peppercorns in a small bowl. Heat the 1/2 cup oil in a wok over high heat until a swirl of white smoke comes out of it. Pour the oil into the peppercorns and stir immediately with a wooden spoon. Let cool for at least 2 hours to develop the flavor. Drain the Sichuan peppercorn oil into a glass jar using a fine strainer. Discard the peppercorns.

Place the chicken pieces in a large zip-top bag with the sherry and cornstarch. Marinate for at least 10 minutes.

Meanwhile, mix all ingredients for the sauce in a small bowl and set aside.

Heat 1/2 tablespoon of the oil in a wok over high heat and stiry-fry the marinated chicken until the surface is opaque and they are cooked about half way. Place on a plate or bowl and set aside.

Heat the remaining oil and Sicuahan peppercorn oil in the wok over high heat. Add the garlic and ginger, stirring quickly, then adding the dried chiles. Stir-fry until you spell the spicy aroma of the chiles.

Return the chicken to the wok and stir quickly. Add the sauce and stir continously until the chicken is nicely coated with the sauce and cooked through. Stir in the roasted peanuts, then serve with rice.