Wednesday, March 9, 2011

Best red sauce for enchiladas

I had given up on using red sauce for my enchiladas because the store bought kind is so bitter. So a friend of mine brought me enchiladas with the best red sauce and I asked her for the recipe. I made it as well and it turned out so yummy! Now I want to make enchiladas all the time!

  • 1 Tablespoon canola oil
  • 1 Tablespoon flour
  • 1 can of red enchilada sauce (small)
  • 4 cups of chicken broth
  • 2 Tablespoons cilantro
  • salt and pepper

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.


Monday, January 3, 2011

Ham and Potato Soup

This is a recipe I got off of my trusted website allrecipes.com. As always I will include the link at the bottom, in order to give credit where it's due. I made a few changes and it was a hit!

Ingredients:
  • 3 1/2 cups peeled and cubed potatoes
  • half a bag of frozen mixed veggies/ or you can use fresh, whatever veggies you like
  • 1/3 cup finely chopped onion or some onion powder
  • 1 1/2 cups diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons better than bouillon or 2 tablespoons chicken bouillon granules
  • salt and pepper to taste
  • 5 tablespoons butter
  • 5 tablespoons all purpose flour
  • 2 cups milk
Combine potatoes, veggies, onion, ham and water in a stockpot. Bring to a boil, then cook over med-high heat for 15 minutes until potatoes are tender. Add chicken bouillon, salt and pepper.

In separate saucepan, melt butter over med - low heat. Whisk flour in with fork and cook stirring constantly until thick. Stir in milk and whisk for 4 to 5 minutes.

Add the milk mixture into the stockpot and cook until heated through.

http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx