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Archive for the ‘Food Porn’ Category

Our house smelled just like a Mexican restaurant on Tuesday night!
Boyfriend and I had planned on making some enchiladas with some green sauce we had at home, my brilliant self decided we should look at the code date before we started and surprise surprise! We were over a year past due on those lil babies-so to the store we went! This girl had not eaten anything since breakfast, and even though it only took a short time to make them, it felt like hours and hours before I got to put our masterpiece in my face!

lasagna

Yield:6  Prep time: ~1 hour  Cook time: 20 minutes
Preheat oven to 350 degrees

START THE SAUCE FIRST:
Ingredients:

  • 1 Tablespoon Corn Oil
  • 1 Tablespoon All-purpose Flour
  • 1 jar (16 Ounce) 505 enchilada sauce (trust me)
  • 1 1/4 cups Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro

THEN THE MEAT:
Ingredients

  • 1 pound Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 Ounce) Diced Hatch Green Chilies
  • 1/2 teaspoon Salt

TORTILLAS:

  • 6 Corn Tortillas (You might make a couple back ups in case they tear)
  • Corn Oil

OTHER STUFF:

  • 1 1/2 cups Grated Enchilada cheese
  • 1 1/2 cups Monterey Jack Cheese
  • 1 cup Chopped Green Onions
  • 1/2 cup Chopped Cilantro

INGREDIENTS ASSEMBLE!

START THE SAUCE FIRST!!!
(I’m yelling this because I didn’t, which made my wait time way longer than it had to be and I don’t want you to suffer.)
1. In a large saucepan over medium heat, add oil and flour and whisk together to make a roux, cooking for one minute. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

2. COOK THE MEAT
Brown the meat with onions in a skillet. Drain off fat if desired or remembered. Stir in 2 cans diced green chilies and salt.

3. TORTILLAS
Over medium heat, use just enough corn oil to coat the bottom of a small skillet. Once oil is hot, one by one-using tongs- fry tortillas in oil until soft, not crispy. 20 seconds per side. Set aside on paper towel lined plate.
4.ASSEMBLE
Pour a 1/2 cup enchilada sauce in bottom of medium-sized baking pan. Spread evenly to sides of pan. Dip (do not soak) each tortilla into enchilada sauce, then remove to work surface. Spoon meat, grated cheese, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat 6 times. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

5. BAKE
20 minutes, top with remaining green onions and cilantro.
Perfection!

We didn’t want anything heavy with these so we had Salsa with “Hint of Lime” tortilla chips, but make it a fuller meal with beans and rice!

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The bitter truth my friends?  Before a little over a year ago…I had never tried cheesecake.  The logic of my five year old taste buds was-I like cheese….and cake is okay.  But CheeseCake? No thanks.

However, after learning to trust Boyfriends judgement- one day last year I tried a bite of a simple, ordinary cheesecake.
Last week at a Sushi place, I got a Creme Brulee cheesecake for dessert that was to die for.
This weekend-I made my first ever.

Needless to say, he made a believer out of me that cheese and cake do in fact–go perfectly together! Though I believe it’s really more of a pie than a cake so we’ll settle on “Pake” *cough* Drop Dead Diva*cough*

 

Behold my friends:

Chocolate Peanut Butter Cheesecake!
PBCHOCCHEESECAke

Let me warn you…this cheesecake is RICH RICH RICH!
It’s also very simple to make and in a whopping four days, every bite was gone.   So let me share:

 

I got the recipe from recipe.com

 

1 1/2  cups chocolate graham cracker squares, finely crushed

1/2 C melted Butter

2 tbsp sugar

2 8 oz packages cream cheese

1 cup creamy pb (I used natural-the BF doesn’t like jiffy or skippy-and it turned out just fine!)

1 lightly beaten egg (I didn’t read this and so, didn’t beat my egg.  Turned out a little dense but still delish)

1/4 C sugar

1 1/2 C semi-sweet chocolate chips

2 tbsp milk

~1/2 tsp vanilla (I always use a little more than called for)

2 eggs,  lightly beaten (again, missed this step)

Peanuts for Garnish (optional)

1.Preheat oven to 300 degrees F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar.
Press into the bottom of a 9-inch spring-form pan; set aside.
In a large bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 C sugar until combined. Fold in the one lightly beaten egg; set aside.

2.In a small saucepan cook and stir chocolate pieces over low heat until melted.  Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth-careful not to burn chocolate.
Stir in milk and vanilla. Fold in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer. Evenly spread remaining chocolate mixture over peanut butter layer.

3.Bake about 45 minutes-cool in spring-form 15 minutes.  Remove spring-form and cool completely.  Cover and let chill in refrigerator for 4 hours. Let it sit out for about 15 minutes before serving with coffee or milk!

pbcshck2

 

When I cut this piece out Boyfriend asked me “Have you ever seen anyone cut cheesecake before?” I ignored him and proceeded like sized servings–he was right-it was too much cheesecake at once!  But I still ate it.

Every bite.

Hope you enjoy!
Happy Trails

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Hi friends!  As requested, here are the photos of Murphey’s trim job last weekend. The top photo is the before, the bottom photos are the after!

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It may be difficult to tell the difference from the pictures, but he’s much more upright now and doesn’t walk on his bulbs (Heels).  He’s also moving faster and seems to be more comfortable in general.

 

HorseCountry 105HorseCountry 102

I also got Murphey in his brand new halter today, I think he looks very handsome.  In any case, it’s a whole world of difference compared to the ratty black one that I inherited when I bought him.

 

On another note, as promised, the pie that Boyfriend and I made a couple weeks ago.  This is my first pie I ever made. SO easy. So Good. And ALMOST good for you.  I got the recipe from ChocolateCoveredKatie.com

 

NO BAKE PEANUT BUTTER PIE

piepie2

 

 

Ingredients:

1 cup peanut butter
3 medium bananas
2 tsp almond extract (or Vanilla, I used what I had)
1/4 tsp salt
1/4 cup coconut oil
3 tbsp Stevia or 3-4 tbsp powdered sugar
1 no bake pie crust

Directions:
1. MASH YOUR NANNERS! Also, blend all the other ingredients together. CCK recommends using a vita-mix or related, but all I had was a bowl and a potato masher and that worked out swimmingly.  You just have more banana chunks that way.

2. Pour into the pie crust, freeze until firm.
We found that once it’s been in the freezer initially, it holds up well in the fridge afterwards.

3. The recipe doesn’t call for it, but I melted about 1/4 cup of chocolate chips and put it on top and it hardened beautifully and made it just a touch sweeter. It really doesn’t need it though, if you just want to leave it as is.

I hope you guys enjoy!

 

We also made frozen yogurt as a side with this if you’re interested:

1 32 oz carton Greek Yoghurt
1 carton pudding mix (we used chocolate)

Mix together well, and freeze for 45 minutes.
After 45, stir, freeze another 45, stir, another 45, eat!

It was so good, and I don’t even like greek yogurt!

Yummy Trails to you!

 

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Do you know how expensive it is to go out?  It’s rare to be able to get out of a restaurant for less than 40 bucks, and if you throw a movie on top of that?  You’re looking at an  easy hundred. Don’t get me wrong, I love to go out with my man and have a nice date night but I’m not the kind of girl who needs that every week.  On the contrary- I find our date days at home to be more satisfying. This past Monday after our adventures with Murphey on Sunday, by the time I dragged myself out of bed at 7:30 (That’s sleeping in for me)
I was too sore to function.  Who knew wrangling a 700+ pound animal would do that to a body?

I found the Boyfriend in the study doing boyfriend things,  so I wound my way to the giant comfy chair by his desk and nestled in with a book.  No plans to speak of led to a relaxing morning, myself nose deep in the Drums of Autumn by Diana Gabaldon and Boyfriend playing a rousing game of Diablo. Occasionally he would ask what we wanted to do for breakfast but to be quite honest, I only half heard him-lost as I was in the 1800’s, and before we knew it it was late morning and closer to lunch than breakfast.

So we went to the store, picked up some spices and bananas and headed home to commence date day!

This is what we came up with for lunch & dessert.

Saucy Sausage Tortellini

Ingredients:

2 tbsp olive oil
3 chicken sausages
2 teaspoons minced garlic paste
1 cup chicken broth
1 Jar Parmesan Reggiano  pasta sauce
1 cup heavy cream
1 13 oz package three cheese tortellini
salt and pepper to taste

1. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.  Add sausage and cook until well browned, we like ours pretty crispy.
Add garlic and stir about 30 seconds. The smell will be uhmayzing.

yum

 

2. Add broth, pasta sauce, cream, and tortellini,  stir to combine until simmering.

Displaying photo 2.JPG

3. Cover and simmer over low heat for 15 minutes until tortellini are HUGE and delicious. Or until tender and heated through 🙂

toras

This recipe leaves a lot of room for experimentation between sausage styles, sauce styles, more soupy-more saucy, however you like it.
If you give it a try, let me know!  PS. Boyfriend said he would use MORE sausage next time. I agree.

I’ll post our dessert later in the week.

Happy Trails!

 

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Simplicity

I like things in my life to be simple.  I don’t live beyond my means and am content with what I have in life.  I prefer a few great friends over many acquaintances. I’d rather listen than speak. I’d rather read a good book than go to a party.  I love simply, never expecting extravagance.  I like my food to be comforting; and my training to be quiet.

Quiet training has been the key to Murphey’s trust. And treats.
After his explosion with the vet a few weeks ago I was afraid the tentative trust we had built would be trashed, but as equines often do, he surprised me.  The very next day I was able to go into his pasture and put his lead rope on him.  It was like he knew that even though it had scared him, we had helped him for the better, he knew he wasn’t in pain anymore.
So on lunch every other day I’ve been going to the ranch and working with him a little at a time in his pasture.  He no longer runs to get away from me but walked up to me and doesn’t shy away when I touch him.

He’s let me get my hands all over him, enjoying the loves and the gentle, quiet baby talk.  We’re working on leading and even though it’s still rusty it’s getting better. Last week it took me 30 minutes to coax him out of his pasture, today it only took about 10.


I’ve also been able to get my hands up and down both his front legs and we will be working on picking them up asap.

I could be rushing him, forcing him to do things before he’s ready. I know there are people watching us to see how quickly we progress, and thinking they could have it all done by now.   It’s my opinion however, that our trust will run deeper and his training will be more grounded if I can keep up this slow and steady pace.  I’m confident that by summer, Murphey will have morphed into an amiable and approachable fellow.  I don’t know that we’ll be riding him any time soon, but that’s not really the goal anyway.

There is beauty in simplicity.  And so I share with you all today, my ultimate comfort food. It’s nothing fancy, but it’s creamy and it’s warm and it’s cheesy and all the delicious things that mac n cheese should be.

and there are WAY too many baked mac n cheese recipes on Pinterest and I myself don’t care for them, so for all you stove top loyalists out there, please give this a try! I’d love your feedback. It’s the onion powder that I love the most.

Happy Trails!

 

One Pot Stove Top Macaroni and Cheese

2 Cups Wheat Elbow Macaroni
1/2 cup milk
2 tsp butter
1 1/2 cups Sharp Cheddar Cheese
1/4 block Original Velveeta, Cubed
1/4 tsp black pepper
1/4 tsp onion powder
Salt to taste

Directions:

1. Cook macaroni according to box directions until Al Dente.  Strain your noodles, set aside.
2. In same pot you cooked the noodles in,  add butter & milk, stir until butter has melted.
3.Add your Velveeta & stir until mostly melted then add your Cheddar Cheese, pepper, onion powder and salt.
4. Add noodles to cheese mixture, stir to coat then serve and enjoy!

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I am sad to say that after trying my very best to out run it for weeks, the flu finally caught up with me.  Or snuck up on me rather.
Boyfriend and I had a nice date night at our favorite pizza place on Sunday, then we both went home with headaches and went promptly to sleep…only I woke up hours later with incredible nausea.   He was so sweet to put up with and take care of my pathetic self all weekend.  I pretty much managed to down some medicine and sleep, and eat only half a piece of toast, some milk, and half a bowl of cereal.

So yesterday when I fully recovered, I was more than ready for some real food, and while I was watching the Food Network the Pioneer Woman decided to tempt me into making:

soup

Homemade Broccoli Cheese Soup

  • 1 stick 1/2 Cup Butter
  • 1 whole Onion, Diced
  • 1/3 cup Flour
  • 2 cups Half-and-half
  • 4 cups Whole Milk
  • 1 bag frozen broccoli florets
  • Good Dash of  Nutmeg
  • 3 cups Grated Cheese ( I used medium cheddar and white cheddar)
  •  Small Dash Of Salt
  •  Ground Black Pepper

Directions:

Melt Butter over medium heat in large pot, then add onions and cook for 3-4 minutes.  Add flour and stir about one minute. Add half and half and milk, stir.  Add nutmeg, broccoli, salt, and pepper.

 

Reduce heat to low, cover and cook 20-30 minutes.

(With an immersion blender I pureed my soup because I felt my onion bits were too large, but in the future I would either puree my onion in the soup without the broccoli, or just not puree at all.  I like bigger broccoli chunks.)
But if you like your soup pureed by all means, proceed here!

Stir in cheese to soup, taste seasonings and adjust if needed.

Serve in bread bowl or just regular bowls or do like we did and serve over hot baked potatoes.

Enjoy!

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The holidays are finally over and life is returning to its normal routine, for which I am thankful.

It’s back to work and school will soon be starting again, with a lighter workload for me this semester-Praise the Lord!
Have you guys set any New Year Resolutions?  Are you keeping them?
I haven’t set any resolutions but did make a few goals, mostly horse related of course.

I want to improve my riding again, I’m not quite as fearless in the saddle as I was a few years back and would like to get that back again and I’m saving up for a new saddle to help move that along.

Moll and I will be working on training for this year’s Gymkhanas and a trail clinic in late summer.

Murphey and I will be working on confidence, trust, and basic ground work after the initial catching and feet trimming have been accomplished.  We are already making progress in the trust category.

I’d also like to get back in church, spend more time with the family, go to a few rodeos this year, and do a summer road trip with my man. Oh and jump-start my training business.
Just a few small things, really.;)

As a last bit of Holiday cheer, I’d like to go more in-depth with you guys on a recipe from last year that’s been a huge hit this season.
I would love to hear your goals and resolutions for the year! Happy 2014 everybody!

Tree

Mom’s Cornflake Christmas Trees & Wreaths

Ingredients

2 sticks butter, 2 tablespoons butter set aside
2 bags mini marshmallows
1 box corn flakes
Green food coloring
Red Hots & Sprinkles for garnish
Jumbo Pretzel sticks, broken into pieces

Directions:
1. Prepare a work station on a flat surface with wax paper and the two tbsp butter in a dish.

HorseCountry 078

2. In large sauce pan, melt butter over medium low heat.  Once butter is melted add marshmallows and stir constantly until liquefied.  Add a few drops of green food coloring and stir until combined.

3. Quickly pour in about 3 cups corn flakes (I didn’t actually measure, you just want enough to soak up the marshmallow) Stir! Stir! Stir! Until all corn flakes are coated in marshmallow.

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4. Remove from heat, go to your workstation with your pot of corn flakes. Butter your fingers, take a scoop full of corn flake mixture and begin to form into wreaths or Christmas trees (My mom did this for the trees for the first time this year, they turned out great!)  Corn flakes will be HOT, work quickly. Then garnish with red hots and/or sprinkles.
If you made trees, fold the pretzel stick under the corn flakes quickly, before they set.

 

HorseCountry 080 You can find the original post here:  http://wp.me/p1h71S-aq

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