Friday, May 31, 2013

Mom's Enchiladas

1 medium onion, diced
1 green bell pepper, diced
4 cloves of garlic, minced
1-1.5 lbs of lean ground top sirloin
1 tablespoon chili powder
1 teaspoon onion powder
1/2 teaspoon cumin
1 medium can of tomato sauce
1 medium can of medium or mild enchilada sauce
1 can of black beans, rinsed and drained
1 cup shredded cheddar cheese
6 flour tortillas

This is the best thing my mother ever fed me as a child.  They are easy to make and are excellent reheated.  Preheat your oven to 375 degrees.  Oil and heat a large pan on the stovetop. Add the onion, pepper and garlic cook until soft, about five minutes.  Add the ground sirloin and seasonings.  Once the meat is almost cooked through, add half of the can of tomato sauce and half the can of enchilada sauce (you could also just use two cans of tomato sauce if you don't have enchilada sauce - I sometimes do that but just bump up the chili powder to add more flavor).  Let the mixture simmer for about 5-8 minutes.  While that is simmering, in a a small bowl, mix together the other half of the tomato sauce and enchilada sauce.  You will use this mixture later to pour over the enchiladas while you bake them.  Add the beans and HALF the cheddar (1/2 cup) to the meat and veggie mixture and stir to combine.  Turn off the pan and get ready to fill the tortillas!  Pour some of the sauce mixture you made into the bottom of a large casserole dish.  Lay a tortilla on top and scoop your meat and veggie mixture into the tortilla then roll it up.  repeat this step until all of your tortillas are filled.  Pour the rest of your sauce over the enchiladas and top with the rest of the cheese.  Bake them in the oven for about 15 minutes until the cheese is bubbly!

Sunday, May 19, 2013

Mexican Snowballs

These are technically called Mexican Wedding Cookies, but I always ate them around the holidays at home and called them snowballs.  So I renamed them... Mexican Snowballs.  I love these cookies because they are so easy to make, with just five ingredients - and they are not too sweet or rich - they are a light, delightful treat any time of year! Often people make them with pecans, but I had almonds on hand so I switched it up.

1 cup unsalted butter, at room temperature
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup sliced almonds

Preheat oven to 300 degrees.  Cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. Add the flour slowly. Mix in the almonds. Chill the dough for about 30 minutes.  Roll the cookies into small balls and place on a cookie sheet lined with parchment paper.  Bake for 30 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.