Posted in Baked, Casserole, Cinco de Mayo, Comfort Food, Family Friendly, Leftovers, Make Ahead, Mexican, Pantry Staples, Party Worthy, Pork, Slow Cooker

It’s Been a While…Enchiladas Verde

Whoa y’all.  I have been a major slacker!  Well at least with the blog.  The last few months have been a whirlwind of work, family, being out of town, sheesh I don’t know where the last 3 months have gone.  And how is this week Thanksgiving already?!

Well, I’m back on the wagon!  Bring on the recipes!  I’m really excited to share a new vision I have for the blog with you over the coming months.  In the meantime, I’ve been making some delicious things but not blog worthy really (but follow me on Instagram to keep up with the day to day https://www.instagram.com/amandarichard421/).

BUT…

Echiladas verde.  Guys, I hit this one out of the park on the first try!  Usually it takes a few times to get it just right but this time, wow!  My hubby even high-fived me!  🙂

I basically took my Mojo Pork recipe, wrapped it up in a corn tortilla and smothered it in green chile sauce and cheese and voila, dinner!  And check out the bonus recipe for Mexican Rice at the bottom, yum!

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Enchilada Verde

 

Enchiladas:
12 corn tortillas
Vegetable oil
Pork
Verde sauce
Shredded cheese
To garnish: cilantro, sour cream, extra verde sauce

 

Mojo Pork:
1-2 pound pork roast or boneless pork ribs
Juice of one orange
Juice of one lemon
Juice of one lime
½ cup chicken stock
2 bay leaves
1 Tablespoon dried Mexican oregano
1 Tablespoon cumin
1 Tablespoon paprika
1 teaspoon chili powder
2 cloves garlic, smashed
1 small onion, chopped
Salt & pepper

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Enchilada Verde Sauce:

Olive oil
1 pound tomatillos, quartered
2 poblanos, cut in half and seeds removed
1 serrano, cut in half and seeds removed
3 garlic cloves, peeled
½ cup chicken stock
1 cup cilantro
1 Tablespoon honey
Salt & pepper

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For the pork: Put all of the ingredients for the pork in the bowl of a slow-cooker and cook on low for 6-8 hours. Shred the pork for enchiladas.

 

For the verde sauce: Roast tomatillos, poblanos, serrano, and garlic cloves in a 500° oven until peppers are charred. Put the peppers in a plastic bag and seal. Let cool and then remove skin from the peppers. Blend the tomatillos, peppers, garlic, cilantro and salt & pepper until smooth. Heat olive oil in a saucepan over medium heat, add ¾ of pureed tomatillo mixture, chicken stock, and honey and cook until thickened, about 10 minutes. Season to taste with salt & pepper. Reserve remaining raw sauce for serving.

 

For enchiladas: Preheat oven to 350°. Heat vegetable oil over medium heat in a shallow skillet, fry corn tortillas for about 30 seconds or until pliable. Drain on paper towels. Cover the bottom of a 9×13 pan with a thin layer of verde sauce. Fill each tortilla with pork and roll, tucking them snuggly in the pan. Cover with sauce and bake for 20 minutes. After 20 minutes, cover with a little more sauce and shredded cheese. Bake another 5-10 minutes or until bubbly.

 

Serve with remaining raw sauce and sour cream.

 

Source: Ruth’s Table

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BONUS RECIPE!!!

Mexican Rice

 

Olive oil
1 cup basmati rice
1 can Rotel tomatoes plus enough water to make 2 cups
1 clove garlic
½ teaspoon cumin
½ teaspoon smoked paprika
Salt & pepper

 

In a large, deep pan with a lid, heat olive oil over medium high heat. Add rice and cook until toasted (1-2 minutes). Add tomatoes, water, garlic, cumin and smoked paprika, salt & pepper and bring to a boil. Reduce heat to low, cover and simmer about 23 minutes or until rice is cooked through. Turn off heat, remove lid and fluff. You may have some crispy bits but that makes it even better!!

Posted in Appetizers, Autumn, Comfort Food, Date Night, Fall, Healthy, Holiday, Nuts, One Pot Meals, Party Worthy, Potatoes, Soup, Supper Club, Vegetarian, Winter

Soup’s On!

How many times do you catch yourself saying “we should really get together more often” or “let’s do this again real soon” when you’re hanging out with friends?  How many times do you actually follow through?  We all have good intentions but “life” gets in the way and we go months before making plans.  When we finally do we have such a great time and then make the same promises all over again.

IMG_0895Well, I’m VERY thankful for friends who take the initiative, make a date, invite us all and stick to it.  We should all be more like that!!

Our friend Nick is exactly this kind of person.  We have been talking for month’s about getting together and cooking for each other and hanging out and we’ve just kept putting it off.  Finally, a couple weeks ago Nick just picked a date, invited us over and told us to bring soup.  The monthly Foodie Pow Wow was born.

My contribution to this culinary endeavor was one of my favorite go-to soups.  You really can’t go wrong with rich, silky butternut squash in the winter time.

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Roasted Butternut Squash Soup with Spiced Granola

    • 1 (2 1/2 pound) butternut squash
    • Cooking spray
    • 1 tablespoon extra-virgin olive oil
    • 1 1/2 cups chopped yellow onion
    • 1 tablespoon chopped garlic
    • 4 cups vegetable stock
    • 2 cups water
    • 2 cups peeled, diced sweet potato
    • 2 teaspoons fresh sage
    • 3/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 bay leaves
    • 1 tablespoon honey

Preheat oven to 400 degrees.

Cut squash in half lengthwise, spoon out seeds.  Place squash flesh side down on a baking sheet lined with aluminum foil and coated with cooking spray.  Bake for 30 minutes or until the squash is tender.  Remove from oven and let cool.  Remove peel and mash the pulp.

Heat olive oil in a large soup pot over medium high heat.  Add onion, saute for 2-3 minutes or until starting to brown around the edges.  Add garlic and saute another 30 seconds until fragrant.  Add the squash, vegetable stock and the next six ingredients (through bay leaves) and bring to a boil.  Reduce the heat and let simmer for 45 minutes or until the potatoes are tender.  Remove bay leaves.

Place one-third of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until thoroughly heated.  Stir in honey.  Top individual servings with spiced granola.

Spiced Granola

  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts
  • 1 teaspoon garam masala
  • Pinch of salt
  • Cracked black pepper
  • 1 Tablespoon honey
  • Handful of dried cranberries
  • 1 teaspoon fresh sage, chopped

Preheat oven to 350 degrees.

In a small bowl, mix oats, walnuts, garam masala, salt and pepper.  Spread on a baking sheet coated with cooking spray and bake for 10-15 minutes or until fragrant, stirring once.  Remove from oven and add honey, cranberries and sage.  Let cool.

Source: Soup adapted from Cooking Light http://www.myrecipes.com/recipe/roasted-butternut-soup-with-goat-cheese-toasts-10000001932617/, Granola by Ruth’s Table

Our other delicious creations…

Red Beans & Rice
Red Beans & Rice
Steak and Black Bean Chili with Cornbread Waffles
Steak and Black Bean Chili with Cornbread Waffles
Cornbread Waffles (yummy!)
Cornbread Waffles (yummy!)
My favorite jams!http://www.bathtubginonline.com/
My favorite jams!  Goes great with cheese!
http://www.bathtubginonline.com/
Balsamic Strawberries and pound cake (recipe for another day!)
Balsamic Strawberries and pound cake
(recipe for another day!)

“Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who also is capable of doing honor to your richest table and impressing your most demanding guests? Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?” – Judith Martin (Miss Manners)

Stay tuned for scenes from our next Foodie Pow Wow…