You all know that I love me some Cajun food! It is my all-time favorite cuisine, to cook and to eat. However, Mexican food is a close second, and it always pleases the family. That is, it use to. When I was planning dinner over the weekend, Greg and Savannah both made the comment that they would like something that did not involve flour tortillas. Hmm, do you think that maybe I have served a little too much Mexican food lately?
I can’t help it, though! With recipes like this around I just can’t resist. This recipe is from gimmesomeoven.com, and it is so simple and deeelicious! The homemade red enchilada sauce could not be easier. When you are ready to assemble, have everything diced and shredded and don’t overfill the tortillas. Serve with your favorite toppings, like sour cream, chopped green onions, guacamole, and black olives.
Red Enchilada Sauce
- 2 tbsp. vegetable oil
- 2 tbsp. all-purpose flour
- 4 tbsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. ground cumin
- ¼ tsp. oregano
- 2 c. chicken broth
- Heat oil in a small saucepan over medium-high heat. Add flour and stir together for one minute. Stir in chili powder, garlic powder, salt, cumin, and oregano. Gradually add broth, whisking constantly. Reduce heat and simmer 10 to 15 minutes until thickened.
- Use immediately or refrigerate in an air-tight container for up to 2 weeks.
- 2 tbsp. vegetable oil
- 1 small onion, diced
- 1½ lb. boneless skinless chicken breasts, diced and ½-inch pieces
- salt and pepper
- 1 (4-oz.) can diced green chiles
- 1 (15.5-oz.) can black beans, rinsed and drained well
- 8 large flour tortillas
- 3 c. Mexican blend shredded cheese
- 1 recipe Red Enchilada Sauce
- Chopped fresh cilantro, optional
- Preheat oven to 350° F.
- Spray a 9 x 13-inch baking dish and set aside.
- In a large skillet, over medium-high heat, add onions and saute until tender. Add cooked and diced chicken and mix together. Season with salt and pepper. Stir in green chiles, remove from heat and set aside.
- To assemble: Spread 2 tbsp. sauce over surface of tortilla. Add beans down the middle, then add a spoonful of the chicken mixture, then sprinkle with ⅓ c. cheese. Roll up and place in prepared baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce on top of the tortillas and sprinkle on the remaining cheese.
- Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnish with chopped fresh cilantro, if desired.
During the warmer months, Greg and I often smoke a Boston Butt all day. Basting it with Greg’s zesty lemon and vinegar concoction every hour until it reaches barbecue perfection. When he finally takes it off the smoker to rest, we can hardly wait to start plucking the blackened bits of smoked meat from the edges. We have several homemade barbecue sauces that we make especially for this pulled pork. Served with crisp slaw, delicious baked beans, and incredible homemade Brunswick stew it’s a meal fit for a king.
Even though we enjoy grilling and smoking foods, there are occasions when it’s simply more practical for us to cook inside. Especially since we do not have a covered area for outdoor cooking. So, when we are craving a fall apart tender barbecue pork on cold or rainy days, I turn to this slow roasting method. This is one of the very first things my mother taught me to cook. You can use this method for beef or pork.
Begin by heating your oven to a very high temperature (500°F). Put your roast in the oven and listen closely. Once the meat starts to sizzle, lower the temperature to 250°. Then slow roast for several hours. Two essential tools for this roast is an oven thermometer, to make sure your oven settings are accurate, and an instant-read meat thermometer so that you will know when your roast has cooked to perfection. For pork, bake until the roast reaches an internal temperature of 160°F.
A few years ago, when I first started writing for the paper Dubose asked me if I had tried a Coca-Cola ham. That coca-cola ham is something that I always think about cooking but never do. However, when I recently saw this sauce recipe I knew I had to give it a try. It is scrumptious with pork. I used it for basting this roast as it cooked and I also served the roast with this tasty sauce.
Old South Baked Pork Loin
- 1 (4 to 5 lb.) pork loin
- Olive oil
- Salt and freshly ground black pepper, divided
- 1 c. packed light brown sugar
- 1 tbsp. cornstarch
- ½ tsp. dry mustard
- 2 tbsp. unsalted butter
- ⅓ c. balsamic vinegar
- ⅔ c. Coca-Cola
- Heat oven to 500°F.
- Place pork roast in a large Dutch oven or roasting pan. Rub the roast with olive oil. Sprinkle all sides with salt and pepper.
- Place the roast in the oven. While you make the sauce listen closely to the sounds you hear coming from the oven. When you hear the roast start to sizzle reduce the temperature to 250°F.
- Meanwhile, in a small sauce pan, heat the brown sugar, cornstarch, mustard, butter, vinegar, Coca-Cola, and a pinch of salt and pepper. Simmer, stirring occasionally, until thickened.
- Cook the roast until the internal temperature reaches 160°F, brushing the roast frequently during cooking, with the sauce.
- Serve the roast with any remaining sauce, if desired.
If you have looked at NJSD’s older recipes, you may notice that I posted The Pioneer Woman’s Iced Coffee recipe a few years ago. I love coffee! I like it strong, hot or iced, and I drink coffee daily. Usually, two mugs in the morning and I sometimes treat myself to an iced coffee in the afternoon.
I have never owned big expensive coffee making tools, but I do have a few things that I have always considered great tools that helped me achieve the great coffee tastes that I love. A Keurig coffee maker was the last thing I wanted to purchase!!! That is until Greg started drinking coffee. He had purchased a Keurig for his office and began to enjoy his morning coffee too. Coffee is one thing we had never been able to enjoy together at home because my coffee was always just a little strong for him. So, I caved! I gave in, and we purchased a Keurig. I have to admit that the convenience is addicting! I soon found a brand that I liked. Now, the Bialetti, the French press and the burr grinder is up in the cabinet collecting dust.
I no longer make The Pioneer Woman’s big batch of coffee that I use to keep for iced coffee. I now use the Keurig because again, convenience, convenience, convenience. With just a few simple steps you too can have the perfect Keurig Iced Coffee. The cup that I use for my iced coffee holds a little over a pint. Use the coffee and flavored syrup that you prefer. I still have enough of my fave, Starbucks Chestnut Praline, for one or two more cups. I’ll then go back to vanilla, toffee nut, or hazelnut. Adjust the syrup to the flavor and sweetness that you prefer. Sugar-free syrups also work great in iced coffee.
Now, one final note. You may have noticed that my posts have been few and far between lately. Basically, since finding out that I will be having surgery the first week in March. I have been cramming away, preparing dishes and taking photos so that I will have articles for the paper during my down time and a few to share with you on Not Just Sunday Dinner. Most likely, I will not be posting three recipes a week, as I have tried to do in the past. Hopefully, I can post enough to keep you interested in visiting NJSD. If you haven’t had time to check out my older posts and recipes, this would be a great time to take a look at them. Some of my all-time favorite recipes are among the older posts.
Iced Coffee with a Keurig
- You favorite k-cup coffee brand (dark is best, in my opinion 😋)
- 4 pumps of your favorite flavored syrup (this equals about 1½ tbsp.)
- Fat free half and half
- Fill a large cup to the brim with ice.
- Add flavored syrup, more or less to your preference.
- Using your favorite k-cup coffee brew on the 4-oz. setting.
- Slowly pour the hot coffee over the ice.
- Add a splash of half and half (a couple of tbsp.)
- Add a straw, give it a stir and enjoy!
This week, I'm going to begin by telling you that I am a failure. It is mid-February, and I have broken all of my New Year's resolutions. I'm going to blame it on my foot. After all, we always want to blame our bad habits on something.
I have been dealing with a foot issue for a couple of years. When I started walking in January, as part of my "better me" plan, the pain literally stopped me in my tracks. After finally seeing a doctor it turns out that I need surgery on my right foot. So, one resolution down.
To prepare for post-surgery, when I will be unable to cook, clean, or do laundry (woe is me), I started researching and preparing recipes. Along with this testing came tasting until finally two resolutions down, no more to go. The upside of this is I have great new recipes that I can't wait to share with you over the next few weeks. Excellent sweets, fabulous new main dishes and sides. These dishes will definitely find their way into my regular weekday line-up.
This sweet potato bread is moist and sweet with the perfect amount of warm cinnamon and nutmeg. It's even better a day or so after you bake it. The butter was amazing, but I have mostly had this bread without the butter for a fast, easy breakfast. I'm a big fan of coffee, and this sweet bread is great with a steaming cup!
Sweet Potato Bread with Pineapple Butter
- 1¾ c. all-purpose flour
- 1½ c. granulated sugar
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 1 c. mashed sweet potatoes
- ½ c. canola oil
- ⅓ c. buttermilk
- In a medium bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk together and set aside.
- With an electric mixer beat sugar and canola oil until well blended. Add eggs, one at a time, beating well after each addition. Add the sweet potatoes and buttermilk and mix until incorporated. Slowly add the dry ingredients and mix by hand just until blended.
- Pour batter into a greased loaf pan and bake at 350°F for 50 to 60 minutes or until when tested with a toothpick the toothpick comes out clean.
- Cool on a wire rack until completely cool. Store in an airtight container.
- Serve with pineapple butter, if desired.
- ½ c. butter, softened
- 2 to 3 tbsp. powdered sugar
- 1 (8-oz.) can crushed pineapple, drained well
- Mix al ingredients with an electric mixer . Store in refrigerator.
After 28 years of marriage, we are passed the years of making a big fuss over Valentine’s Day. We typically go out for dinner, but I have never been a flower gal. If Greg wants to spend that much money on me, then he needs to buy something that will not die! We don’t do cards anymore either. We can go out for a latte, or a matinee for the price of cards! Maybe you call it unromantic; I call it practical.
It is a holiday, though, and I enjoy making holidays fun around the house. Since these are the most gorgeous pancakes ever, I can’t wait to make these for my family on Valentine’s Day! They are super easy, starting with Bisquick. I think the cream cheese topping is pretty against the deep red pancakes, but these pancakes are also good served the traditional way, with butter and maple syrup. You could add blueberries or chocolate chips to these pancakes if you like.
So, whether you have extravagant plans, or you plan to approach Valentine’s day on a smaller scale, start the day by serving these delicious red velvet pancakes to your Valentine.
Red Velvet Pancakes
<span class="mceItemHidden" data-mce-bogus="1"><span></span>Amye Melton</span>
- Cream Cheese Topping:
- 4-oz. cream cheese, softened
- ¼ c. butter, softened
- 3 tbsp. milk
- 2 c. powdered sugar
- 2 c. Original Bisquick mix
- 1 tbsp. unsweetened baking cocoa
- 1 c. milk
- 1 to 1½ tsp. red paste food color
- 2 eggs
- Powdered sugar, if desired
- In a medium bowl, beat cream cheese, butter, and 3 tbsp. milk with electric mixer on low-speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low-speed until topping is smooth. Cover; set aside.
- In a large bowl stir Bisquick, cocoa, milk, food color and eggs with a wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil or spray with cooking spray before heating.
- For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
- Spoon cream cheese topping into a resealable food-storage plastic bag; seal bag. Cut off a tiny corner of the bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.