Dinner ideas

The Whole Enchilada

Categories Dinner ideas, Family, Recipes, VegetarianLeave a Comment on The Whole Enchilada

Mexican food is undoubtedly my favorite type of cuisine to prepare. When cooking for a large group of family or friends, my go to Mexican dish traditionally is enchiladas, arroz (rice), and guacamole. Even in Indiana on two separate occasions, I’ve delivered the whole enchilada. And might I say finding all of the necessary ingredients there was no easy task!

The homemade sauce slowly simmered on the stovetop is what sets this recipe apart from your run of the mill enchilada sauce from a can. The marriage of flavors between the comino, chili powder, tomato paste, Mexican oregano, fresh garlic, and lime juice takes this recipe to new heights. Thug Kitchen has an excellent sauce recipe I’ve adapted. I love it so much that it is the only sauce recipe I’ve used in the last two years.

sauce ingredients

sauce

ENCHILADA SAUCE

  • 2 1/4 cups chicken or vegetable broth
  • 1/3 cup tomato paste
  • 2 1/2 tablespoons chili powder
  • 2 teaspoons Mexican oregano
  • 2 to 3 cloves fresh garlic, minced
  • 2 teaspoons soy sauce or tamari
  • 1 tablespoon fresh lime juice

Combine the broth, tomato paste, spices, garlic, and soy sauce in a medium size pot and simmer over medium low heat for about 15 minutes. Do not allow the sauce to come to a full boil. Remove from heat and allow to cool for at least 10 to 15 minutes. Squeeze fresh lime juice and stir.

The versatility of this dish makes it an easy dinner option for everyone from vegetarians to carnivores. Carnitas, ground beef, shredded chicken, sautéed mushrooms, spinach and onions, sweet potatoes and black beans… I could go on and on about the different kinds of fillings you could roll between each tortilla.

The most recent batch I made included carnitas and sautéed onions. I rolled them in corn tortillas and sandwiched them together in a 9 x 13 Pyrex dish.

Next pour the sauce across the top of the enchiladas until the tortillas are completely covered and about 1/4 of the bottom of the dish is full. Top with a healthy amount of grated cheddar or Mexican blend cheese.

cheesed

Preheat the oven to 350 degrees. Allow the enchiladas to bake for 15 to 20 minutes until the cheese is melted and even slightly brown.

oven time

Top with guacamole, sour cream, salsa, and cojita and serve with arroz. When my house guests don’t devour all of the deliciousness, they make great leftovers too. You can reheat them in the oven or microwave them easily and enjoy them later in the week for lunch or dinner.

finished

I can’t say enough positive things about this dish and truthfully neither can my friends. It truly is the whole enchilada! Even my little sous chef agrees. From my kitchen to yours, buen provecho.

helper

 

 

Shop Local

Categories Dinner ideas, Shop LocalLeave a Comment on Shop Local

Farmers Market Finds

 

Every month the Bridgeland hosts a local Farmers Market with fresh finds. Last Sunday, Sean, Atticus, and I ventured out on a beautiful sunny afternoon to see what the local vendors were showcasing. We enjoyed some samples and purchased some of our favorites.

  • Backyard Bounty Farms: Made and jarred in Conroe, Texas by “The Pickle Man”, he shared that habanero peppers were the secret to his perfect pickles. They definitely brought the heat but also kept you wanting more.
  • Nisha’s Quick N Ezee Indian Food: Savory and spicy beef samosas topped with a cilantro peanut chutney were absolute perfection. Both freeze well and make an easy dinner option reheated in the oven. At previous visits to the farmers market, we’ve enjoyed their lamb samosas along with a sweet mango chutney and raita (an Indian yogurt and cucumber sauce).
  • BZ Honey: I sampled their orange blossom honey, which was heaven on a spoon. We walked away with a local raw honey ideal for drizzling over fresh fruit or added to a steeping hot cup of jasmine tea. An added bonus is that local honey is ideal for Sean and Liam’s allergies.

tea

Monogram Markets

Based out of her home, Laura offers quality monogramming in the Cypress area. Liam loved the lime green lettering that brightened up his dinosaur backpack. Atticus was intrigued by his name stitched across his lion backpack. I was incredibly pleased with both the finished product and the pricing. I will definitely continue using Mongram Markets in the future.

For product information, call Laura at 281-960-5047. 

backpack

Fancy & Fabulous Creations

 

Jamee created these adorable onesies for Atticus. I found the onesies at H&M, pre washed them, and sent them her way. Then she worked her magic with screen printing perfection. Her designs are durable (a necessity for a crawling infant), hold up in the wash, and couldn’t be cuter on my little baby bear. She designs tees, coffee tumblers, and so much more. For your next family vacation or a unique gift idea, Fancy & Fabulous Creations delivers quality products that don’t disappoint!

For product information, email Jamee at Fancyandfabulouscreations@yahoo.com.

Shopping local allows us the opportunity to support our local economy and give back to those who live and work in our communities. The craftsmanship, quality products, and personal customer service, make shopping local such a joy! Consider doing your part to support your local economy.

 

A Saturday with my Bears

Categories Dinner ideas, Family, Happiness, Low carb, Recipes, Special People, Summer fun, VegetarianLeave a Comment on A Saturday with my Bears

Yesterday could not have been a more beautiful day. The sky was crystal blue with wisps of clouds painted here and there across its palette. The cooler temperatures were a welcome reprieve from the hot conditions that kept us indoors and out of the blazing sun for a good portion of the summer.

What better way to take in this gorgeous day than with a picnic at the playground! I loaded up our picnic basket with traditional fare including sandwiches, cookies, tomatoes, and grapes. With a basket full of goodies and two boys eager to enjoy the day, we set out to one of our favorite playgrounds in the neighborhood. The climbing structures are perfect for an adventurous five-year-old and the Astroturf and covered playground spaces are ideal for a crawling infant.

With cooler temperatures in the forecast for the next few days, it seemed like the right time to make a hearty pot of vegetable beef soup. It’s a great dinner fix but also pulls double duty by serving as leftovers for the week. I love anything that takes the stress out of midweek meal planning.

This soup offers a wide variety of options and provides an ideal mix of fresh and canned items so it’s easy to pull from your kitchen staples in a pinch. Without the ground beef, it’s also a delicious vegetarian choice. Adding brown rice or barley can stretch the soup even further too.

INGREDIENTS:

  • 4 cups of broth (chicken, beef, or vegetable all suffice)
  • 1 pound of lean ground beef
  • 1 can of cut green beans, drained
  • 1 can of whole kernel sweet corn, drained (frozen works great too)
  • 1 can of garbanzo beans, drained and rinsed
  • 2 cans of fire roasted tomatoes
  • 4 cups of fresh spinach
  • 1 bunch of carrots, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 sweet onion, chopped
  • 4-6 small white potatoes, chopped
  • salt & pepper to taste
  • parmesan cheese to garnish

DIRECTIONS:

In a large soup pot over medium high heat, saute onions and garlic in some olive oil until fragrant. Next add the carrots, and saute for a few mintues. Then add the ground beef and saute until brown. Next it’s go time for the tomatoes, garbanzo beans, potatoes, and broth. Add salt and pepper to taste. Cover, turn up the heat (high), and bring to a boil for about 15 to 20 minutes. Then add the green beans and corn and continue cooking until the potatoes are soft. Turn the heat off and stir in the fresh spinach. Serve with artisan rolls and a sprinkle of fresh parmesan cheese.

A hearty soup, delicious artisan rolls, and a glass of red wine made for a perfect dinner. Liam and Atticus had their fill of vegetables, and both smiled through the entire meal. All in all, I couldn’t have asked for a better Saturday with my favorite bears.

Image-1 (38)

 

Hurricane Harvey Home Cookin’

Categories Dinner ideas, Family, Low carb, Recipes, Uncategorized, VegetarianLeave a Comment on Hurricane Harvey Home Cookin’

The conditions of Hurricane Harvey made it nearly impossible for us to venture too far from the house from last Friday through Tuesday. Even before the storm hit, local grocery stores were out of the essentials including bread and milk. Thursday evening after work, I zipped through H-E-B snatching up food items that were still available, but it was anyone’s guess when I’d have the opportunity to return to the grocery store to restock.

With the kitchen staples I readily keep on hand, I was able to make a home-cooked meal for almost an entire week before restocking the pantry and refrigerator was necessary. Because I was using what I had on hand, most of last week’s recipes included some form of sausage. I capitalized on a sale recently so I had more on hand than usual. Many of them would be delicious with ground beef or even completely meatless. Most importantly though they provided comfort in a time of uncertainty for my family. We weathered the storm together and enjoyed the comforts of home cooking.

I’ve condensed the recipes into more of a brief synopsis of the dish. Feel free to request the entire recipe in the comments section. Buen provecho!

BASIC SPAGHETTI- I posted this recipe earlier in the week, but it was the first of the many home cooked meals that were plated and served to my bears this week.

SAUSAGE TACOS- A simple and easy dinner ready in no time. Saute sliced onion and sliced bell pepper until the onion is translucent and the peppers are soft. I happened to have orange on hand but red or yellow or a combination are great too. If I have mushrooms on hand, I’ll throw those in the mix too, but I used them all the day before when I made spaghetti. This recipe could easily be vegetarian by nixing the sausage. Add the sausage and saute until heated through. Serve in warm tortillas topped with salsa and a side of rice. I love using Tilda’s Mexican style rice. I saute it in a little olive oil along with frozen corn, peas, and half a can of garlic fire roasted tomatoes (drained). Delicioso!

RATATOUILLE- Ordinarily I would also include zucchini and onion and serve with fresh parmesan cheese over the top but I was out of these items by the time I cooked this dish in the week. Saute onions, garlic, garbanzo beans, and Italian sausage on medium high until brown. Then add the artichoke hearts (drained) and the fire roasted tomatoes. Let simmer until ready. Serve over brown rice.

BACON & EGG CUPS- For my Paleo friends, this is a savory, carb friendly dish that is super easy to assemble and is ready in 15 minutes. This doubles as a great breakfast option so you can make extra and have them ready to grab on your way out the door to work. Preheat the oven to 425 degrees. Grease a regular size muffin tin with cooking spray. Cut the bacon in half and form a cross in each tin. Crack an egg over each bacon cross, insert asparagus, and sprinkle with sea salt and pepper. I typically use fresh asparagus but only had frozen on hand. It proved to be a great substitute and is easy to store in the freezer to use over and over again. Bake for 12 to 15 minutes until the bacon is crispy. Serve with fresh cherry tomatoes and sliced apples or a side salad.

GRILLED CHEESE- This one is a fan favorite of Liam’s. The secret to perfectly grilled bread is mayonnaise, but don’t tell Liam because he thinks he hates it. Spread mayo onto both side of two slices of multi-grain bread. Grill on medium high heat in a skillet. Brown both sides ensuring that one side is more golden than the other. Sandwich between the more golden sides of each slice of bread. Continue heating until both sides match their center counterpart and are browned to golden perfection. I had mild cheddar and provolone in the fridge so I used both. Serve with tomato soup and a dill pickle spear. My favorite is Pacifica’s Organic Tomato Soup. This is the easiest, throw together meal that your baby bears will love as much as you. It always takes me back to my own childhood!

grilled cheese

CANADIAN BACON CUPS- In essence this dish is a gluten-free, no-crust pizza option that packs the flavor without the carbs. Preheat the oven to 350 degrees. Grease the muffin tin with cooking spray and layer three slices of Canadian bacon to form a flower. I used an extra-large muffin tin this time around. Depending on the size and thickness, you could also use a regular size muffin tin. I only made enough for each of us to have one, but you could make more and save them for an easy lunch option for work. Top with one tablespoon of tomato sauce and then add the toppings of your choice. I actually used my leftover ratatouille as a topping but picked out the garbanzo beans. The Italian sausage and artichoke hearts were perfect. Pineapple would be a great Hawaiian option or consider pepperoni and olives. Then top with mozzarella cheese and a sprinkle of Italian seasoning. Bake for 30 minutes or until the cheese is brown. Remove with a spatula and drain the excess sauce at the bottom of the tin before serving. Even Liam thought these “wannabe pizzas” were yummy!

 

A Rainy Day Recipe

Categories Dinner ideas, Family, Inclement weather, RecipesLeave a Comment on A Rainy Day Recipe

In preparation for Hurricane Harvey, I stocked up on a plethora of non-perishable food items anticipating the potential for power outages. But as long as we do have power, we’re going to enjoy home cooked meals as long as we can. Last night, I decided to throw together an easy spaghetti so that in the event we did lose power, the items in my fridge wouldn’t spoil.

INGREDIENTS:

spaghetti ingredients

  • Olive oil
  • 1 pound Italian Sausage
  • 1 box of pasta
  • 1 pint of portobello mushrooms, sliced
  • 1/2 sweet onion, diced
  • 3 cloves of garlic, minced
  • 1 jar of your favorite tomato sauce
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 tablespoon parsley flakes
  • 1 tablespoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • garnish with grated mozarella and fresh basil

DIRECTIONS:

stove

Boil water in a pot with 1 tablespoon olive oil and sea salt. I typiclally use a penne or bowtie pasta because it’s easier for Liam to eat. Use your favorite pasta when preparing this dish.

In a skillet, saute onions on medium high in about a tablespoon of olive oil until translucent. Then add garlic, and saute until fragrant. Next add the Italian sausage and saute until brown. Finish with the mushrooms and continue to saute until the pasta and sauce are ready.

In a separate pot, add the jarred tomato sauce and spices. Simmer on medium.

Drain the pasta and add it to the skillet with the sausage and mushrooms. Then add the sauce and mix thoroughly.

spaghetti

Garnish with fresh basil and grated mozarella, and serve with your favorite crusty bread. Buon appetito!

basil

final product

For my Houstonian friends, I hope you continue to stay safe and are blessed to still have power. I will continue to keep those most affected by the storm in my thoughts and prayers. Mother Nature, your kindness in the coming days will be greatly appreciated.

On a lighter note, it looks like Atticus and Liam may be following in their Mama Bear’s footsteps. Atticus proved he knew his way around the play kitchen, preparing a savory roasted garlic chicken with fresh lemon. He also seemed very interested in my blog post, pulling up on the side of the bed to make edits. Liam gave me an innovative dessert idea for dinner last night: smores made with a Snickers bar. Ingenious and absolutely delightful! My moustached wonder knows a thing or two about sweets. Who knows, I may just have to pass the cooking and blogging torch down to one of them in a few years.

stash

 

Hash it Out

Categories Dinner ideas, Family, Low carb, Recipes, VegetarianLeave a Comment on Hash it Out

Sunday evening always culminates with a family dinner together. Because Sean’s work schedule during the week rarely affords him the opportunity to join us for dinner, I really treasure preparing a special meal for all of us to start the week off on the right foot.

This Sunday, I made a simple, healthy, and delicious sweet potato hash. I adapted this recipe from http://fitfoodiefinds.com/2016/03/sweet-potato-kale-hash/. It’s an incredibly versatile dish that is ready in under 20 minutes.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 tablespoon fresh minced garlic
  • 1 large sweet potato, peeled & grated
  • 1 red pepper, diced
  • half of a sweet onion
  • 16 ounces ground sausage
  • 4 cups fresh spinach
  • salt & pepper to taste

ingredients

DIRECTIONS:

In a large skillet, sauté the sliced onions in olive oil on medium high until translucent. Next add the garlic and sauté until fragrant. Then add the ground sausage and sauté until brown. H-E-B recently offered their ground sausage products at two for $5. I always love a great deal, so I decided to try their Italian and sage options. The sage proved to be a wonderful compliment to this recipe.

sausage

Toss in the red pepper. I usually keep a jar of fire roasted red peppers on hand. The prep work is even easier when you used jarred peppers because you don’t have to worry about cutting out the stem or cleaning out the seeds.  The fire roasted flavor is a perfect addition to this dish too.

Add the grated sweet potato and sauté for about seven minutes. Grating the sweet potato helps it cook evenly and quickly. I’ve also found that grating a sweet potato is even easier than cutting it. I have the best luck with my large box grater.

sweet potato hash

Fold in the spinach until wilted and then sprinkle the dish with salt and pepper. Serve with multigrain bread and a side of fresh tomatoes for an easy, flavorful, and oh so yummy meal.

IMG_3823

The versatility of this dish makes it an ideal way to hash it out in the kitchen. Make it vegetarian by substituting the sausage with a fried egg served over the top. Mix up your protein with applewood smoked chicken sausage. Add mushrooms for another level of flavor. Substitute the spinach with kale. The sky is the limit!

Image-1 (36)

It’s the kind of meal that will have your family eyeing you with the, “Is dinner ready yet?” look! Enjoy!

 

Kitchen Staples

Categories Dinner ideas2 Comments on Kitchen Staples

Every Mama Bear should have an arsenal of kitchen staples in their fridge, pantry, and on their counter. These items can save the day when you need dinner in a pinch. Keeping a stockpile always gives you options that are fresh, delicious, and handy.

I’ve cataloged the go-to kitchen essentials that keep my bears well-fed, healthy, and happy. These staples truly make snacking and dining a walk in the park because they’re readily available when I need them the most.

FRESH PRODUCE

Having fresh produce on hand makes throwing dinner together a cinch. Most dinners during the week for Liam and I include a side of tomatoes and fresh fruit. This summer has been the summer of peaches at our house. We’ve enjoyed them as is, drizzled with honey, or served over vanilla bean ice cream. On my weekly grocery store runs, fresh onions, garlic, limes, avocados, and spinach always make the cut. Spinach is ideal for my green smoothies, folded into pasta dishes, or sauted with peppers and onions for tacos.

MEATS, CHEESES, & OTHER PROTEINS

In our house, Liam equates protein with “muscle power”. There’s always a wide array of healthy protein snacks like yogurt smoothies, Babybel cheese, and turkey slices within arm’s reach. The lunch meat and cheese slices also make it easy to whip up a sandwich for a quick lunch option. I always keep Italian sausage and a garlic sausage link on hand for quick dinners like spaghetti or sausage tacos with sauted bell peppers and onions. Hummus is Sean’s go to snack and/or meal, so I always keep a few containers in the fridge. Shredded cheese of all varieties also is a quick add to pastas, tacos, and quesadillas. Atticus loves plain yogurt mixed with baby food for his protein fix.

tortillas and eggs

Eggs prove time and again to be the easiest dinner option that also yields a powerful dose of protein. This week, I’ll grate the sweet potato I have on hand and saute it with garlic, onions, spinach, and mushrooms to make a great hash. Sometimes I also saute ground sausage with this dish or serve the hash with a fried egg on top. The runny yolk makes this dish a crowd pleaser. Another easy option when I have fresh avocado and tomatoes on hand is an open faced fried egg sandwich on whole wheat toast. Nom nom!

CAFFEINE & HYDRATION

Every Mama Bear I know always has a gallon of milk on hand. Liam wants it with practically every meal and snack. For my morning coffee fix, I always have cream and K-Cups on hand. H-E-B’s Decaf Houston Blend has been my favorite for the last year and half. With hints of praline, pecan, and coconut, it’s a smooth and sweet start to the day. Sean and I love Simply juices and sweet tea. I usually tone the sweetness down with equal parts of water and juice. Because hydration is key for a running and nursing mom, I find this to the most enjoyable way to get the fluids in than just drinking plain water.

FROZEN FARE

frozen

Frozen pizza and edamame are two of Liam’s absolute favorite foods. At least once during the work week, it’s pizza night. The leftovers are great for lunch or serve as dinner for Liam another night of the week. The leftover edamame stores well in the fridge and reheats easily for a snack at work too. These two are weekly staples that always bring a smile to Liam’s face.

PANTRY ESSENTIALS

PANTRY

Made from scratch arroz (rice) is amazing when I have the time. In a pinch though, Tilda Mexican style chili and bean rice is a quick substitute. I saute it with a little olive oil and add frozen corn and peas and fresh cilantro.

I always have a wide array of beans on hand. The red kidney beans, for example, pair well with brown rice, garlic, onion, sausage, and spices for an easy red beans and rice dish.

I can never have too many cans of fire roasted tomatoes and artichoke hearts on hand. They’re perfect for pastas, ratatouilles, or smothered over chicken breast. Salsa is a staple condiment in our house. Enchiladas, tacos, nachos, and all of my other favorite Mexican dishes are always better with a little heat.

pasta

In our active house, carbs are an important part of keeping us fueled. Brown rice, gnocchi, and pasta of any kind work well as a stand alone dish or as side. Another carb essential are tortillas. Lately I’ve been on a Mitad Mitad kick- half flour, half corn. They’re perfect for enchiladas, tacos, and quesadillas, which are always fan favorites in my kitchen.

From my kitchen to yours, I hope some of these staples inspire you to create healthy, easy dishes for your family. After all, everything we cook is infinitely better when it’s made with love!

cooking with love