Posts Tagged ‘pioneer woman’

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!


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


  • 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


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


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


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


(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.

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

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.
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.

20 minutes, top with remaining green onions and cilantro.

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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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:


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


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.


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Up until about a year ago I wasn’t really a fan of mexican food.
As Boyfriend likes to tell everyone, I have the palate of a 5-year-old. Unfortunately he is right, and so I have been on a mission to eat new things. The top adventurous foods I have tried? Calamari, halibut and scallops. All were worth trying!

 I have also delved into mexican food a tad because my parents love it, I began with cheese enchiladas and found that I actually liked them.  I’ve also found that mexican food is not that hard to make and I like a majority of the ingredients used. I have made mexican lasagna, taco pasta, and homemade salsa on a few occasions.  But my latest accomplishment?


I am a fan of Ree Drummond, the Pioneer Woman. I found her enchilada recipe and decided that I would conquer it and Conquer I did! I am so proud of myself for making these! Silly but true. The recipe is simple and I highly recommend them, they’re rich and filling and the family really enjoyed them. I hope you will give them a try!

 Fun while it lasted!

On another note:
I am sad to say that my project with Irish has ended as quickly as it began.
Because of the price of hay, our board went up considerably and my friend who owned him had to move her horses. It’s kind of a bummer, we were making progress! But oh well, that just leaves more time for working with Miss Molly.
Our last Gymkhana of the summer is coming up in a couple of weeks (we got 4th last month but it was our best run yet!)  I’ll keep y’all posted!
Happy Trails!

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