Bean & Cheese Enchiladas! (EASY AND FAST)

Hi everyone!  I don't know about you but when I get home from work, I do not want to cook a darn thing.  I LOVE cooking! It is most definitely a stress relief for me.  I usually just like to whip stuff up.  I came up with this super easy recipe a couple of years ago when my husband really wanted enchiladas.  I don't claim them to be anything like authentic enchiladas (my mother in law makes the BEST) but they are easy, take about 30 minutes total and they are relatively inexpensive.  Please excuse my interesting pictures..I took them with my phone because my digital camera wasn't working but I really wanted to show this recipe step by step :).

Step 1: Gather the ingredients you will need. 
*1 package of 8 burrito size tortillas,
*2 cans of enchilada sauce (any level of spiciness, we like HOT!)
*1 can of refried beans,
*1 bag of fiesta blend/colby jack/montery jack cheese.  Essentially whatever "Mexican" cheese you like.

 Step 2: Preheat your oven to 350 degrees

Step 3: Prepare your pan! 

I spray a 13x9 pan with cooking spray, quite liberally I might add.

Step 4: Pour some sauce! 

I pour about 2/3 of one can of sauce into the bottom of the pan and spread it around until it covers the bottom of the pan.

Step 5: Start preparing your enchiladas

Open your can of refried beans and plop down a tortilla.  Spread a large spoonful of beans in the tortilla.

Now, take your can of sauce that has a little leftover and pour a small drizzle of sauce on top of the beans.

Next, sprinkle a small amount of cheese on top of your sauce/bean layers.

Last, roll up the tortilla and place it seam side down in your pan!

All rolled up! 

Seam side down, in pan.

Repeat until you have 8 enchiladas in your pan.

Use the rest of the sauce from your second can of enchilada sauce and pour it all over your enchiladas.

Sprinkle all of the remaining cheese in the bag on top!

Bake at 350 degrees for 20-25 minutes (I usually go for 25, I like mine a little "crispier")

Take them out of the oven and let them cool for a few minutes. They are messy, warm, cheesy, and delicious! I love to serve ours with Spanish rice! 

That's it everyone!  It's quick, easy, takes about 10 minutes of prep and 20-25 minutes of bake time and you have a delicious supper that is done quick and easy!  I will post the recipe below in a more standard format but I hope you enjoy!  Let me know if you recreate this dish for your family!

Easy Bean & Cheese Enchiladas

• 8 Flour Tortilla's (Burrito Size)
• 2 10 oz can's enchilada sauce
• 1 16 oz can of refried beans
• 1 8 oz bag of shredded cheese

Directions

• Preheat oven to 350 degrees and prepare a 13x9 cake pan with cooking spray.
• Spread about 2/3 of one can of enchilada sauce in the bottom of pan and spread around until it fully covers the bottom.
• Lay a tortilla out flat and spread about a tablespoon of refried beans in the center.
• Pour a small amount (about a tsp.) of enchilada sauce on top of the refried beans.
• Sprinkle about a tablespoon of shredded cheese on top of beans and sauce.
• Roll the tortilla up and place seam side down, starting on one side of the pan.
• Repeat this with the remaining 7 tortillas.
• Once all 8 enchiladas are placed seam side down in the pan, pour the remaining sauce over the top of them, trying to keep the sauce from covering the ends of the tortillas.
• Sprinkle the remaining cheese over the enchiladas on top of the sauce.
• Bake at 350 degrees for 20-25 minutes.
• Let cool for several minutes
• Enjoy! 

News Flash!

Hey guys, so before I forget, I did want to tell you that today is National Cheese Day.  I also wanted to do an update on the "national food days" posts.  I know I told everyone I would be doing it everyday..well I then realized that I would not be able to post other great stuff that I wanted to share with you! I will still do a post once in a while about the National Food Holiday..especially if I have a great recipe to share with you guys.  I just decided that this would be the better way to do things.  Thank you everyone!

National Rocky Road Ice Cream Day!

Today, June 2nd, is National Rocky Road Ice Cream Day!  I personally am a huge fan of Rocky Road! Marshmallows is one of my favorite things and of course I love chocolate :)

Rocky Road Ice Cream, is a chocolate flavored ice cream and although there are variations on this flavor it is traditionally composed of chocolate ice cream, nuts, and marshmallows. According to one source, Rocky Road was invented by William Dreyer in March of 1929 in Oakland, CA where he cut up walnuts and marshmallows with his wife's sewing scissors and added them to chocolate ice cream much like the manner that reflected his partner, Joseph Edy's chocolate candy creation involving walnuts and marshmallows.  Later, walnuts were changed to almond pieces after the great wall street crash of 1929.  Dreyer and Edy gave the current name to "give something people to smile about during the great depression".

I think Rocky Road is an ice cream enjoyed by all and I don't think there is anything better than homemade ice cream.  I have included a delicious recipe that I found for you guys to try. I think this is one of my favorite National Food Holidays! 

Rocky Road Ice Cream - From allrecipes.com

INGREDIENTS:

1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream

1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows

DIRECTIONS:

1.	In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
2.	Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.

National Hazelnut Cake Day

Hey guys! Today, JUNE 1st! Holy cow, I cannot believe it is ALREADY JUNE!  Anyhow, Today is National Hazelnut Cake Day, unfortunately, I could not find a whole lot of history on hazelnut cake!  I did however, find a fantastic recipe which I did test out because it said "Norwegian" and for those of you that know me in person know that I am about as Norwegian as they come! I just had to try it and it's fantastic!! I'm sorry I don't have a history lesson for you guys but I hope you try out this recipe to celebrate this food holiday!

Norwegian Hazelnut Cake

Disclaimer: I found the above picture and recipe on all recipes.com

INGREDIENTS:

3/4 cup hazelnuts 1/2 cup butter 1 1/2 cups white sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder

1/4 teaspoon salt 1/2 cup heavy whipping cream 1 cup semisweet chocolate chips 3 eggs 1/2 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 10 inch springform pan.
2.	Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.
3.	Melt margarine or butter in a small saucepan over low heat, cool.
4.	In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan.
5.	Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing.
6.	To Make Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!

3/4 cup hazelnuts

1/2 cup butter

1 1/2 cups white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup heavy whipping cream

1 cup semisweet chocolate chips

3 eggs

1/2 teaspoon vanilla extract

1.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 10 inch springform pan.

2.

Reserve 8 whole nuts for garnish. Pulse the remaining nuts in a food processor until ground, and reserve 1 tablespoon of ground nuts for garnish.

3.

Melt margarine or butter in a small saucepan over low heat, cool.

4.

In a large bowl beat eggs, sugar, and 1 teaspoon vanilla extract until thick and lemon colored (about 2 to 3 minutes). Add flour, baking powder, salt, and ground nuts, mix well. Continue to beat mixture while slowly adding the cooled melted butter or margarine until blended (mixture will be thick). Spread batter into prepared pan.

5.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes then remove sides of pan. Remove pan bottom and invert onto a serving plate. Cover with a cloth towel and cool for another 30 minutes before glazing.

6.

To Make Glaze: In a medium saucepan bring whipping cream just to a boil, remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Stir in 1/2 teaspoon vanilla extract. Spread glaze over top of cooled cake, allowing it to run down the sides. Sprinkle reserved ground nuts around top edge and arrange whole nuts over ground nuts. Enjoy!

National Macaroon Day!

Today, May 31st, is National Macaroon Day. I know what you are all probably thinking, "oh yeah, those little sandwich cookies that look like a Spongebob Squarepants pretty patty! I'm talking about the picture on the left.  This is actually a macaron.  1 "o"is the picture to my right.

National Macaroon Day is all about the coconut macaroon!

This is a beautiful prime example of a real coconut macaroon.  It is true that both macaroons are made from a type of almond flour mixed together with sugar and egg whites mixed in with it.  As you can see the coconut macaroon is much easier to make than a traditional macaroon.

Culinary historians claim that macaroons can be traced to an Italian monastery of the 9th century.
Two benedictine nuns in France paid for housing during the French Revolution by selling macaroons and they became known as the "Macaroon Sisters".

I have honestly never made a traditional coconut macaroon but this recipe looks really good and I think I might try it this weekend! Be sure to come back tomorrow as we start our first FULL MONTH of National Food Holidays!

COCONUT MACAROONS

INGREDIENTS:

4 egg whites

1 teaspoon vanilla

1/4 teaspoon salt

1/4 cup white sugar

3 cups flaked coconut

DIRECTIONS:

Preheat oven to 350 degrees

Spray two baking sheets with cooking spray. In your mixer beat egg whites, vanilla and salt until soft peaks form, about 3 minutes. Add sugar and beat another 2 minutes or until stiff peaks form. Gently fold in coconut.

Using a tablespoon or small ice cream scoop drop on a baking sheet. Bake for 20-25 minutes or until golden brown. Remove to a rack and allow to cool.

National Mint Julep Day!

Today, May 30th, is National Mint Julep Day!

Mint Julep in a classic "Julep Glass"

A Mint Julep is a cocktail made by muddling mint leaves, sugar, and water (spearmint is most popular in the southern states).  The glass is then filled with ice and the bourbon is poured over top. It is usually stirred until the glass is well frosted.

I for one am not a fan of mint juleps.  I have never really liked bourbon and the drink tastes like a stick of Spearmint Orbit to be completely honest with you.  You may be wondering though, how did this drink come about?

The origin of the Mint Julep is actually widely unknown. It seems as though it was originally used as a medicine of some sorts to cure stomach pains. An appearance of a Mint Julep actually printed in a book came from John Davis in London in 1803, it was described as "A dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning". It was not described as bourbon being the main liquor.  It was served as the "Old White".

So what is the most popular reason why we know this drink as we do today? The Mint Julep originated in the southern United States, probably during the 18th century. U.S. Senator, Henry Clay of Kentucky introduced the drink to Washington, D.C., at the Round Robin Bar in the famous Willard Hotel during his residence in the city. The term "julep" is traditionally described as a sweet drink, particularily one used as a vehicle for medicine. Bourbon is traditionally the spirit used in this cocktail although there are also gin-based juleps.

You may be thinking "The Mint Julep sounds so familiar and it's all coming to me now.." That's right, the Mint Julep is the official drink of the Kentucky Derby.  It has been promoted with the Kentucky Derby since 1938.  Each year, over 120,000 Mint Juleps are served over the two day period.  If you don't know what the Kentucky Derby is...it might be a good time to pull out the Google machine and look it up.  This is an article about the Mint Julep, not a horse race :).

I have included two recipes.. one is for you people who are of legal age and can have a proper Mint Julep.  I also have included a non-alcoholic version for you kids under 21 who maybe want to have a Kentucky Derby inspired party, or if you want to celebrate National Mint Julep Day.

The Disneyland (non-alcoholic) Mint Julep

Ingredients:
1 lb granulated sugar 
6 cups water 
1 1/4 ounces lime juice concentrate 
8 1/2 ounces lemonade concentrate 
3/4 cup creme de menthe (syrup available at liquor stores. Do not confuse it with creme de menthe liqueur) 

Directions:
1. Combine the sugar and water in a 3 quart saucepan. Stir the contents until the sugar is dissolved. 

2. Stir in lime and lemonade concentrate next. Continue stirring and bring to boil just below the boiling point (210 degrees.) DO NOT BOIL! 
3. Remove pan from heat and chill. Once chilled, add a ratio of 1 part syrup to 5 parts chilled water. 
4. Transfer beverage to pitcher and enjoy! 
5. Garnish each serving with mint leaves, lime slice and a maraschino cherry. 

I hope you guys enjoyed today's National Food Holiday! Remember to come back everyday to see what we will be celebrating next. 

National Coq au Vin day!

Today, May 29th, is National Coq au Vin day!  "Coq au Vin" (pronounced like Coke wan vah) translates literally to "rooster in wine".  It is a chicken dish, traditionally braised in wine with lardons (pork fat) and mushrooms.  Garlic is sometimes also included in the mixture.

How did Coq au Vin come about?  Coq au Vin is said to date back as early as Julius Caesar and to ancient Gaul.  The recipe though, was not documented until the early 20th century.  It was made most popular in Julia Child's cookbook "Mastering the Art of French Cooking" in 1961. She also made the dish on her television show on PBS The French Chef. This helped the dish become popular in the United States and is said to be one of Julia Child's signature dishes.

 Coq au Vin is made usually from rooster meat.  Roosters are not typically butchered until they are very old and their meat is almost inedible.  It was said that this dish was invented by peasants in France who did not waste any part of an animal.  The recipe is said to be a similar of Beef Bourguignon in preparation.

Coq au Vin-Prepared from Julia Child's Cookbook

Coq Au Vin [Chicken in Red Wine with Onions, Mushrooms and Bacon]

Mastering the Art of French Cooking

Feeds 4 to 6 people

A 3- to 4-ounce chunk of bacon
A heavy, 10-inch, fireproof casserole
2 tablespoons butter
2 1/2 to 3 pounds cut-up frying chicken
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup cognac
3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme
1 bay leaf
12 to 24 brown-braised onions (recipe follows)
1/2 pound sautéed mushrooms (recipe follows)
Salt and pepper
3 tablespoons flour
2 tablespoons softened butter
Sprigs of fresh parsley

1. Remove the rind of and cut the bacon into lardons (rectangles 1/4-inch across and 1 inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. [Deb note: As noted, I'd totally skip this step next time.]

2. Sauté the bacon slowly in hot butter until it is very lightly browned. Remove to a side dish.

3. Dry the chicken thoroughly. Brown it in the hot fat in the casserole.

4. Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly for 10 minutes, turning the chicken once.

5. Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.

6. Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to the simmer. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

7. While the chicken is cooking, prepare the onions and mushrooms (recipe follows).

8. Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off the fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat and discard bay leaf.

9. Blend the butter and flour together into a smooth paste (buerre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.

10. Arrange the chicken in the casserole, place the mushrooms and onions around it and baste with the sauce. If this dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered. It can now wait indefinitely.

11. Shortly before serving, bring to the simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot enough.

12. Sever from the casserole, or arrange on a hot platter. Decorate with spring for parsley.

I refuse to find an "easier" recipe for this.  Julia Child way is the only way to go.