Monday, January 30, 2012

Pulled Beef Enchiladas

Oh hey crock pot, I missed you.

Our family sort of repeats the same recipes over and over again (I mean they are delicious, so I'm not complaining). However, I like to switch it up occasionally and try something new that could possibly go into our rotation. I mentioned to my mom that we should make enchiladas since they are easy and yummy.

Here's how I made them:

Pulled Beef Enchiladas
1 1/2 lbs beef (I used London Broil)
1-2 medium onions; chopped (Spanish or white, whatever you have)
2 cloves garlic; minced
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp smoked paprika (if you only have the regular kind, that's fine)
1/4 tsp pepper
1/4 tsp salt
1/4 tsp cayenne pepper
1 10oz can diced tomatoes
1 10oz can of red or green enchilada sauce (I used Old El Paso)
6 whole wheat tortillas (I use Ole' Xtreme Wellness 8")
1 cup of cheese, divided

Mix together all of your spices and rub on both sides of the meat (our meat was divided in two). For better flavor, refrigerate overnight. Add the meat to the bottom of your crock pot, followed by the onions, garlic, and tomatoes. Cook either on low 8-10 hours, or high 4-5 hours.When it is done, pull apart with two forks to shred.

Use any rectangular pan with high sides to bake your enchiladas. In each tortilla, place meat, some enchilada sauce, and a sprinkle of cheese. Roll them up and place each tortilla seam side down in the pan. When all of them are in the pan, spread the remaining sauce and sprinkle the remaining cheese over the top. Bake at 350ยบ for 25 minutes or until the cheese gets bubbly and the tortillas turn a golden brown.

Nutrition Facts for 1 enchilada:
Calories: 379 per serving
Total Fat: 13.9g
Cholesterol: 79.8mg
Sodium: 1,466mg
Carbohydrates: 30.9g
Protein: 37.9g

Enjoy :)

Wednesday, January 4, 2012

Shrimpin all over the World

Apparently all I did during my 10 days off from work was cook. It's ok though, it just means I can blog more! I promise to do some non-food related blogs soon since I've been going crazy in the kitchen! For some reason, I eat like a pregnant person. I get weird cravings and eat strange foods all the time. Plus, I REALLY love pickles. One afternoon I had a strange craving for this shrimp curry soup thing that my sister created on a whim, so I made my own shrimp curry dish with what we had in stock.

I call it Shrimp Around the World since it pulls influences from a few different cultures (careful though, it's spicy). We usually have the big bags of frozen, precooked shrimp in our freezer, so I kind of cheated in that aspect. Oh well, it's still delicious! If you aren't a huge fan of curry, don't worry. The curry flavor in this dish is strong enough that you can detect it, but light enough that you aren't over powered by it.

Shrimp Around the World (for 4 people)
24 Frozen shrimp, peeled, deveined, and precooked
8oz whole wheat spaghetti
1/4 cup Sriracha
1/4 cup low sodium soy sauce
2 Tbl oil, separated
1 Tbl garlic powder
1 Tbl cayenne pepper
1 tsp black pepper
1/2 tsp salt
1/2 Tbl curry powder
1/2 Tbl red pepper flakes
3/4 cup light cream
1/2 cup Pecorino Romano

Boil 6 cups of water and cook and drain the spaghetti.

Mix together the Sriracha, soy sauce, and 1 Tbl oil in a plastic Ziploc bag. Place your defrosted shrimp* without tails into the bag. Mix the bag up so every shrimp is coated. Let sit for 10 minutes. Meanwhile, mix together the garlic powder, cayenne pepper, black pepper, salt, and curry in a shallow dish.

Heat 1 Tbl oil in a nonstick skillet on medium-high. Coat one side of each shrimp in the spice mix, then place in the skillet. Cook on each side for 1-2 minutes (remember: the shrimp is already cooked). When the shrimp is done, set aside in a bowl. Turn the heat on the skillet down to low and after 2 minutes, add the light cream. Mix it around with a wisk so you get the flavors and leftover spices from the shrimp. Add the red pepper flakes and the cheese and stir.

Finally, add the pasta into the sauce and mix with tongs. Place the shrimp back into the completed dish and voila! You can now enjoy your Shrimp Around the World :)

*To defrost the shrimp, place in a microwave-safe bowl lined with paper towels and microwave on auto defrost (if you have it) until the shrimp is no longer frozen, just a bit chilled. You can also plan this dish ahead of time and defrost the shrimp in the fridge overnight.

Nutrition Facts:
Calories: 446 per serving
Total Fat: 21.3g
Cholesterol: 104mg
Sodium: 1,404.4mg
Carbohydrates: 50.5g
Protein: 20.6g

Monday, January 2, 2012

Strogafredo? Alfredonoff?

Cream of Mushroom soup is weird. I accidentally bought some junior year in college (probably thought it was chicken noodle) and decided to make some sort of sauce out of it. It ended up being some weird cross between a Stroganoff and an Alfredo but either way, it was delicious! I made it again tonight to get rid of the leftover roast beast from Christmas. So here is my recipe for Strogafredo/Alfredonoff!

Strogafredo/Alfredonoff Recipe (serves 6):
1 10oz can Campbell's Cream of Mushroom Soup
1 Cup milk
1 white onion, diced
3 cloves garlic, diced
1 cup of mushrooms, thinly sliced
1 bag of fresh spinach
1/2 Cup Pecorino Romano
1 Tbl garlic powder
1/4 tsp salt
1 tsp pepper
1 Tbl olive oil
1-2 cups of any leftover meat (roast beef, chicken, pork, etc.)
1/2 lb of spaghetti

Heat 1 Tbl of olive oil over medium heat in a saute pan. Add the onions and cook until translucent. As they cook, boil about 6 cups of water and cook the pasta for about 8-10 minutes. Add the mushrooms to the onions and cook until brown. Add the garlic and spinach and cook until the spinach has wilted. Add your meat, cook for 2 minutes just to heat through, then add the soup. Cook for 5 minutes, then add the milk (I use 1%). Add the Pecorino, salt, pepper, and garlic powder. Stir, let sit for 10 minutes, then strain the pasta  and add it into the sauce.

Nutrition Facts:
Calories: 578 (with leftover beef)
Total Fat: 19g
Cholesterol: 106.1mg
Sodium: 1,728.2mg
Carbohydrates: 56.1g
Protein: 54.6g

Serve and Enjoy! :)