My husband and I have been eating at home more. We were eating out multiple times a week, but we decided it would be healthier (and cheaper) to eat at home! So, complements of iCookbook, an app my dad got me (yes, Dad, I'm using an app!), and lots of fun exploring, I have been trying all sorts of new recipes. So below is my new recipe for Super Easy Enchiladas...serve with rice, beans, avocado or guacamole, salsa, and sour cream for a truly Mexican meal.
Super Easy Enchiladas (makes 6-8 enchiladas)
2 c. diced or shredded cooked chicken or turkey (or 2 c. browned ground meat)
6-8 tbsp of shredded cheese blend, such as Mexican or Queso
1 tbsp diced fire-roasted chili peppers, Ortega
1/2 c. water
1/2 pkg. taco seasoning (about 2 tsp)
3 tbsp of shredded cheese, for topping
1 16oz jar of salsa
6-8 corn or flour tortillas
Directions:
Mix the diced chicken, water, chili peppers, and taco seasoning in a pot. Heat through.
In a casserole dish, put some of the salsa on the bottom.
Warm the tortillas in the microwave for 30 sec.
Top each tortilla with 1 tbsp of cheese and some of the meat mixture.
Roll each side over the filling. Place the enchilada seem side down in the casserole.
Top with the remaining salsa and cheese.
Bake at 375 for 15-20 minutes until tortillas are soft and cheese is melted.
Enjoy!
Monday, February 20, 2012
Wednesday, February 8, 2012
The 4 Star Experience
My 2nd anniversary was 2 weeks ago, so my husband took me to the Inn on Biltmore Estate for a romantic weekend getaway. It was wonderful. Do I start with the dinner the night we arrived? I could. The soup at Cedric's Tavern was amazing. Or I could start with breakfast we had for room service...omelets, pesto potatoes, french toast, mochas, fresh squeezed juice...absolutely amazing. And there was a romantic walk down from the inn to Antler Hill Village...and a couples massage. But there was also food. Lots of yummy food.
Take afternoon tea for example: tea sandwiches (BLT...bacon tomato tapanade on a bagette with swiss and arugula, egg salad on a pretzel roll, turkey with pumpkin spread, cucumber, chicken salad) and a mini quiche (red pepper, spinach, and swiss) followed by sweets (chocolate scones, blueberry lemon poundcake, truffles, hazelnut tarts, and....) It was amazing! And that wasn't including the tea selection. I can't even remember all of the varieties.
And then there was a lunch at the Bistro. How much better can you get than chicken carbonara and maple syrup pots de creme? Well you could go to the Dining Room.
The Dining Room is a 4 Star Restaurant at a 4 Star Hotel. You plan on spending at least 3 hours for dinner. First you are offered wine. And then a tasting bite from the chef (winter root vegetable bisque). You order appetizers (Fried Quail-it had a fancier name, and Estate Raised turnips). Who knew that turnips could become gourmet? It was cut into these little squares, and serve on sauce swirled onto the plate surrounded by peas and carrots. You find that the main course is beyond your expectations (Seared Ahi Tuna (rare) and Bison Steak (medium rare)) and absolutely amazing. And then, just when you think you can't take anymore, they bring out desert. Souffle is extremely hard to find, and yet the Chai Souffle with vanilla bean cream was heavenly. My husband's sorbets were good too...but nothing can compare to the fluffy, eggy, wonderfully moist, superb souffle!
It was a wonderful weekend. You should try it!
Visit the Biltmore Estate.
Take afternoon tea for example: tea sandwiches (BLT...bacon tomato tapanade on a bagette with swiss and arugula, egg salad on a pretzel roll, turkey with pumpkin spread, cucumber, chicken salad) and a mini quiche (red pepper, spinach, and swiss) followed by sweets (chocolate scones, blueberry lemon poundcake, truffles, hazelnut tarts, and....) It was amazing! And that wasn't including the tea selection. I can't even remember all of the varieties.
And then there was a lunch at the Bistro. How much better can you get than chicken carbonara and maple syrup pots de creme? Well you could go to the Dining Room.
The Dining Room is a 4 Star Restaurant at a 4 Star Hotel. You plan on spending at least 3 hours for dinner. First you are offered wine. And then a tasting bite from the chef (winter root vegetable bisque). You order appetizers (Fried Quail-it had a fancier name, and Estate Raised turnips). Who knew that turnips could become gourmet? It was cut into these little squares, and serve on sauce swirled onto the plate surrounded by peas and carrots. You find that the main course is beyond your expectations (Seared Ahi Tuna (rare) and Bison Steak (medium rare)) and absolutely amazing. And then, just when you think you can't take anymore, they bring out desert. Souffle is extremely hard to find, and yet the Chai Souffle with vanilla bean cream was heavenly. My husband's sorbets were good too...but nothing can compare to the fluffy, eggy, wonderfully moist, superb souffle!
It was a wonderful weekend. You should try it!
Visit the Biltmore Estate.
Tuesday, February 7, 2012
Make Your Own Takeout: Fried Rice
Everyone knows that prices are going up, but salaries are definitely...not. So people have been cutting back on spending. Even though the recession has technically ended, people still don't have that extra spending money they are used to...and savings are starting to run dry. So more and more articles are coming out (or at least I am discovering them) about how to save money pretty much everywhere. But then you crave that Japanese Steakhouse experience. You want the white sauce, the rice, the veggies, the steak....and you think, how could I ever have that at home. So I am here to tell you...you may not be able to turn your kitchen into the grill table at a Japanese restaurant and do the onion volcano, but you can enjoy the flavors. I have put my favorite recipe for fried rice below. And check out Japanese Steakhouse White Sauce for the perfect white sauce recipe to go with it. Takeout might seem more convenient, but after trying this recipe you may never go back!
Fried Rice (serves 4-6 as a meal or 8-10 as a side).
2 1/2 c. long-grain white rice, uncooked
5 c. water
2 tbsp butter, divided
1 tsp salt
1/4 c. Kikkoman soy sauce*
1/2 c. diced yellow onion
3 green onions, sliced
10 oz. frozen mixed vegetables, thawed (I used Cascadian Farms carrots, peas, and corn)
3 eggs
*Note: it is important in this instance to use Kikkoman ($1.98 for 5oz.) soy sauce. I am very rarely brand specific, but if you use a different kind of sauce, the flavor won't taste right!
Directions:
1. Make the rice: put 1 tbsp butter, the rice, salt, and water in a pot. Bring to boil. Cover, reduce heat to med-low. Simmer 20-30 minutes until done. Set aside.
2. Add remaining butter to a large (huge, enormous) saute or stock pot. Melt on high heat. Add the eggs and scramble until done.
3.Add the onions and vegetables. Stir.
4.Add half the soy sauce, then the rice. Stir.
5. Add remaining soy sauce. Toss to coat. Allow to remain on heat until some carbonization occurs.
Serve warm with white sauce and enjoy!
For Shrimp Fried Rice:
In a skillet, add shrimp (8-10/person) and soy sauce (about 1 tsp/person) to coat. Sear on high heat until pink all the way through. Serve shrimp on top of rice.
For Pork or Chicken Fried Rice:
Take 4 boneless pork chops or chicken breasts and saute in skillet with a little butter 5 min. Flip once half way through. Cut into bite size pieces and Finish cooking with 4 tsp soy sauce. Serve on top of rice.
Enjoy!
Fried Rice (serves 4-6 as a meal or 8-10 as a side).
2 1/2 c. long-grain white rice, uncooked
5 c. water
2 tbsp butter, divided
1 tsp salt
1/4 c. Kikkoman soy sauce*
1/2 c. diced yellow onion
3 green onions, sliced
10 oz. frozen mixed vegetables, thawed (I used Cascadian Farms carrots, peas, and corn)
3 eggs
*Note: it is important in this instance to use Kikkoman ($1.98 for 5oz.) soy sauce. I am very rarely brand specific, but if you use a different kind of sauce, the flavor won't taste right!
Directions:
1. Make the rice: put 1 tbsp butter, the rice, salt, and water in a pot. Bring to boil. Cover, reduce heat to med-low. Simmer 20-30 minutes until done. Set aside.
2. Add remaining butter to a large (huge, enormous) saute or stock pot. Melt on high heat. Add the eggs and scramble until done.
3.Add the onions and vegetables. Stir.
4.Add half the soy sauce, then the rice. Stir.
5. Add remaining soy sauce. Toss to coat. Allow to remain on heat until some carbonization occurs.
Serve warm with white sauce and enjoy!
For Shrimp Fried Rice:
In a skillet, add shrimp (8-10/person) and soy sauce (about 1 tsp/person) to coat. Sear on high heat until pink all the way through. Serve shrimp on top of rice.
For Pork or Chicken Fried Rice:
Take 4 boneless pork chops or chicken breasts and saute in skillet with a little butter 5 min. Flip once half way through. Cut into bite size pieces and Finish cooking with 4 tsp soy sauce. Serve on top of rice.
Enjoy!
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