Friday, July 27, 2012

The untraditional approach to enchilada night!

I kind of came up with these because we didn't have enough cheese.
But they are by far the best enchilada I have ever made. ( I don't often cook hispanic food. )

ANNNNND I was so hungry I forgot to take lots of pictures but you'll get it, it's easy.


Enough tortillas to feed you & your family
1/2 stick butter
2 large chicken breast
1/3 cup sour cream
1/4 cup salsa
2 tsp ranch powder, or 3 tsp ranch dressing. ( Powder works best here.)
about 2 cups of cheese. ( I mixed chedder jack with about 1/4 cup white cheese.)

1/4 tsp cayenne pepper
1/4 tsp cumin
I also used about 2 1/2 tbsp fajita seasoning I happened to have
1/8 tsp sage, or just kind of a little sprinkle.
salt & pepper to taste

Sear your chicken breast.

If you've never done this:
Don't put anything in the pan and let it heat for a few minutes.
Throw your DRY seasoned chicken in the pan, it should immediately sizzle.

Cook it like so on both sides for about 4 minutes. Don't let it blacken, you just want it nice and dark brown.

Then take it off and let it cool enough to touch. Or use a fork for this next step.
Shred your chicken as much as you can.
However if your like me and can NEVER shred anything correctly.... just tear it up.

Like so, and cook until done. It should be a pretty golden color.

Then in that pan add your sour cream, ranch, and cheese.
Like so ~
Yeah, it's good though! Pinky swear.

Fry your tortillas lightly in butter until they are warm and easy to fold.
This folding process is something new to me, I've never been able to do it right.
Well you may already know but I'm sharing my breakthrough with you guys anyways!

Lay it flat in whatever you plan to cook it in. (Lightly greased to be safe.)
Fill it with some of the mixture.
Fold the top and bottom of the tortilla in on top of the mixture then tightly fold the other two sides over them. Yay!

Lay them smooth side up in your pan and they should be touching.
Like so~

(I forgot to fry mine this night, don't judge me.)
Cover in salsa or cheese to your liking.

Preheat oven to 350.
Cook for 15-20 minutes to melt the cheese inside.


Tuesday, July 10, 2012

I am so beyond excited today.


My birthday is in 7 days & I'm going to get to make something delicious
for my birthday I'm going to convince my husband to cook with me.. (which is one of my most favorite thing by the way.)

Stay tuned for the hilarious updates on that.

My beautiful mother-in-law bought me an ice-cream maker.

I'm going to make double chocolate cookie dough ice-cream.

Exciting isn't it?

I want seafood. Good seafood.

Phillip doesn't eat seafood... and he married me?? I know, right?

I'm thinking some asian inspired food. Some of my very favorite.

So far on the menu is that ice-cream... yum.
Coconut-shrimp with sweet chili sauce,
Hopefully some spicy tuna rolls to accompany it.
Possibly fried rice, or fried noodles as a side.
& I CANNOT forget bread so maybe those chinese steamed rolls that've been stuck in the back of my mind lately. Who knows?

and now I have to figure out something to go with for my picky husband.

Suggestions are welcome.


Sunday, July 8, 2012

A man's kind of fried rice!

Why is this a man's sort of fried rice?
It's vegetable free.

Let me begin with the fact that I am not against veggies in any way, love them!

I'm married... that's where I went wrong in my love of veggies. (Just kidding about that part.) If my husband could eat steak and apple-pie everyday I think he would. Which I mean, sounds good huh? BUT he's on a strictly no vegetables but corn diet... for his entire life.

And recently I decided I wanted some AWESOME fried rice, and I'm picky when it comes to fried rice. Not too greasy, not too soggy, not too dry, a little sticky. Blah, blah, blah.

So for three days we ate fried rice in many different ways. This was by far the best.


2 cups jasmine rice, cooked.
(regular is fine, jasmine is better... also if you can... steam it!!)

Roughly 4 1/2 tbsp toasted seasame oil
3 eggs
1 1/2 chicken breast
1 large sweet onion
1/4 cup soy sauce + 1 tbsp
~ All my spices are always to taste, so these are estimates. ~
2  cloves garlic
1/4 tsp garlic salt
2 tbsp sirracha chili sauce
1/4 tsp onion powder
1/2 tsp ground ginger
1/4 tsp chili powder. (can be totally left out for more chili sauce, worth it.)

Who makes this so tasty?

That's who.

Now on to what to do!


First cook all your rice.
Then spread it out on a cookie sheet or jelly roll pan and put it in the freezer for about fifteen minutes or until it's cold to the touch. (This is when it's ready to use, it should feel cold.)

Like so~

Now as I always say, cut up your chicken and onions, the smaller they both are the better so dice them really well.

Scramble your eggs in a small bowl, then cook in a seperate pan and set aside.

You want them just a tiny bit over-cooked it makes the fried rice better, promise.

Now cook your chicken and onions covered in all your spices and sirracha in a large pan, once cooked add your eggs.

Then add all the rice.

Then sesame oil.

Then soy sauce.

Fry for about five to nine minutes or until all the rice is browned and lightly caramel colored, if it's not browned add a little more soy sauce.


And now you should probably go make this.

& eat it immediately.