15 July 2010
11 July 2010
Another Recipe?
Maybe I post too many recipes--but I can't help it, I love food and I love cooking. I'm a bit excited because this recipe was mostly was my own creation. I loosely based it on these which I've made many times and are also amazing. I wanted to use ground turkey and green sauce so I switched things up a bit. YUM YUM YUM YUM YUM YUM aroo
ps--don't you hate it when you buy a package of corn tortillas and pretty much ALL of them are broken??? Yeah, that's lame.
Turkey Enchiladas with Green Sauce
Ingredients:
1 pound ground turkey
1 onion, diced
olive oil
1 can green chilies
10-14 ish corn tortillas
1 can green enchilada sauce (big 28 oz can)
green onions thinly sliced
sharp cheddar cheese, shredded (amount can vary by taste--I used about 3/4 a bag of pre-shredded)
2 cups chicken broth ( I actually used 2 cups of water and 1 bouillon cube)
1 tbs cornstarch
1 tbs veg oil
1/2 can corn
1/2 can black beans
garlic salt
salt and pepper
Directions:
Preheat oven to 350
saute onion in a little bit of olive oil for a few minutes. Season with pepper and garlic salt. Add turkey and cook til browned. Add corn and beans and stir. Reduce heat.
While this is going on, lightly cook the tortillas in a saucepan with a little veg oil. This requires adding a bit of oil every couple of enchiladas. You could also use cooking spray but it doesn't work as well. You want the tortillas to be a bit crispy. I burned a couple a bit and I think it made them taste even better. Let the tortillas cool on paper towels.
In a third pan, (A large ish saucepan-- I KNOW--make someone else do the dishes please :)) heat the tbs of veg oil. Add cornstarch and wisk. Let cook for about 2 minutes. Add enchilada sauce and chicken broth and let simmer. Season with salt and pepper.
To assemble, take tortilla and place in sauce for a couple of seconds (tongs works well for this). Lie tortilla flat. Add a spoonful of meat mixture and sprinkle with cheese and green onion. Roll up and place in greased 13 by 9 pan. Repeat until the pan is full. For me this takes around 12 enchiladas. Cover with remaining sauce and sprinkle with cheese. Cook in oven for 30 minutes.
Really good---and doesn't require sour cream and that much cheese to be delicious.
In other news Harrison went to nursery today. HOORAY!!! He did ok as far as I know, he certainly had no freaking out when we dropped him off which we expected. I'm thrilled to now be able to teach primary in peace every other week when Cory teaches Gospel Doctrine. I think my class is thrilled too although they will miss Harrison, who wouldn't?
ps--don't you hate it when you buy a package of corn tortillas and pretty much ALL of them are broken??? Yeah, that's lame.
Turkey Enchiladas with Green Sauce
Ingredients:
1 pound ground turkey
1 onion, diced
olive oil
1 can green chilies
10-14 ish corn tortillas
1 can green enchilada sauce (big 28 oz can)
green onions thinly sliced
sharp cheddar cheese, shredded (amount can vary by taste--I used about 3/4 a bag of pre-shredded)
2 cups chicken broth ( I actually used 2 cups of water and 1 bouillon cube)
1 tbs cornstarch
1 tbs veg oil
1/2 can corn
1/2 can black beans
garlic salt
salt and pepper
Directions:
Preheat oven to 350
saute onion in a little bit of olive oil for a few minutes. Season with pepper and garlic salt. Add turkey and cook til browned. Add corn and beans and stir. Reduce heat.
While this is going on, lightly cook the tortillas in a saucepan with a little veg oil. This requires adding a bit of oil every couple of enchiladas. You could also use cooking spray but it doesn't work as well. You want the tortillas to be a bit crispy. I burned a couple a bit and I think it made them taste even better. Let the tortillas cool on paper towels.
In a third pan, (A large ish saucepan-- I KNOW--make someone else do the dishes please :)) heat the tbs of veg oil. Add cornstarch and wisk. Let cook for about 2 minutes. Add enchilada sauce and chicken broth and let simmer. Season with salt and pepper.
To assemble, take tortilla and place in sauce for a couple of seconds (tongs works well for this). Lie tortilla flat. Add a spoonful of meat mixture and sprinkle with cheese and green onion. Roll up and place in greased 13 by 9 pan. Repeat until the pan is full. For me this takes around 12 enchiladas. Cover with remaining sauce and sprinkle with cheese. Cook in oven for 30 minutes.
Really good---and doesn't require sour cream and that much cheese to be delicious.
In other news Harrison went to nursery today. HOORAY!!! He did ok as far as I know, he certainly had no freaking out when we dropped him off which we expected. I'm thrilled to now be able to teach primary in peace every other week when Cory teaches Gospel Doctrine. I think my class is thrilled too although they will miss Harrison, who wouldn't?
07 July 2010
HAPPY ANNIVERSARY TO US!!!
THREE YEARS BABY!!!! Thank you Cory for always putting me first, taking out the recycle garbage, changing that lint thing in the dryer, reading stories to Harrison, and telling me I'm cute out of the blue when I'm SO not cute. LOVE YOU!!!!
(can you believe I did not have ONE wedding picture saved on my computer?? They are all on CDs or the internets somewhere apparently...)
06 July 2010
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