Better than biscuits, and easier to make, too!
- active dry yeast
- lukewarm water
- oil or melted butter
Lime, chili powder, and Monterey Jack cheese give a Mexican flair to gold potato wedges. It’s a good way to get that fried effect without a lot of oil. Serve with salsa and sour cream as sides for dipping.
- finely grated lime rind
- lime juice
- chili powder
- onion powder
- large Yukon gold potato
A meal in it’s self. Eldon modifies the recipe as needed. Sometimes uses garlic cloves (chopped / smashed) instead of the garlic salt and add salt and pepper to taste. Usually put in more jalapenos and use white onion instead of red.
- chopped vine ripe tomatoes
- diced red onion
- chopped green bell pepper
- Italian -style salad dressing
- garlic salt
need a slow cooker…
- pot roast
- fresh lemon juice
- fresh ground pepper
- Old Bay Seasoning
- tilapia fillet
1. This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least. My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.
- soft taco shells
- shredded Monterey Jack cheese
- sour cream
Yum! Spicy
- chicken breast Cubed
- med red onion
- med green chili chopped
- garlic chopped fine
- ginger chopped fine
- tomato sauce
- plain yogurt
- heavy cream
- black cumin
- mustard seeds
- garam masala
- black peppercorns
- bay leaf
- green cardamom
- black cardamom
- spaghetti
- lean ground beef
- hot sauce
- chili powder
- crushed fire roasted tomatoes
- tomato sauce
Chances are I’m not making my own stock on the average weeknight. I am a big fan of Rapunzel Herb Bouillon (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off – it makes a nice, light but flavorful broth. I’ll crush it into a powder and add it to the pot just before I add water. I had some Rancho Gordo flageolet beans already cooked so I used them here, but no worries if you have to turn to the can. For the vegans out there, just skip the Parmesan, and you’re in business.
- Parmesan cheese
- sour cream
- whipping cream