Enchilada Sauce

This recipe is adapted from Rockin' Robin over at cooking mexican recipes.  Robin grew up in a Mexican Restaurant. Okay, probably not literally, but you get the point.  Visit her site to learn more about her.  I was wondering if this sauce would be too spicy (as in hot) for my little ones and contacted Robin.  She got back with me within the same day and was very helpful.  This sauce definitely has alot of flavor!  I did think it was a bit too much for my kids, but I've made the adjustments here for our liking.  You can check out the original recipe at Robin's site, and you should.  She has a video on making this sauce, and lots of tips about mexican cooking in general.  And you know I love Mexican!  A special thanks to Rockin' Robin for all you do!  Make sure you leave her a comment telling her I sent you!  Okay, on to the recipe:

2 cups Chicken Broth
2 Tbs Chile Powder  (use 1/4 cup if you like lots of flavor)
1 tsp ground cumin
2 tsp garlic powder
3/4 tsp salt
1 pinch of ground cinnamon (less than 1/16 of a tsp)
a little less than 1/2 tsp sugar
3 tbs plus 1/4 tsp flour
3 tbs vegetable oil


In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.


Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.


Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.


Turn off the heat, this enchilada sauce recipe is done.




You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

ipod cake

Here is the cake I made for my son's birthday party.  I attempted my own fondant.  It actually went pretty well.  Thanks Torie for all the tips and decorating tools.  Also, thanks to my awesome husband who helped knead it and pretty  much rolled it out.  (I think he was having fun).

If your interested in trying to make your own fondant, you can find a recipe and directions at make it and love it.  Great Tutorials on this site!

Slow Cooker Sunday: Cranberry Pork Roast

This is a recipe I got from one of the wonderful ladies that facilitated the "Apples of Gold" bible study at my church.  This is a wonderful study and included time to prepare food and eat together.   It is one of my fondest memories.  I wish I knew which lady it was as I like to give credit, so if you're out there reading this, please let me know!  The women were kind enough to type up all the recipes we had over the course of the 6 week study.

2 1/2-3 lb. Boneless, rolled pork roast
16 oz of jellied cranberry sauce (I made my own, the recipe is here, or you can use canned)
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbs cornstarch
2 Tbs water
1 tsp salt

Place roast in crock pot.  Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves.  Pour over roast.  Cover and cook on low for 6-8 hours, or until meat is tender.

Remove roast and keep warm.  Skim fat from juices.  Measure 2 cups, adding water if necessary.  Pour into saucepan and bring to boil over medium heat.  Combine cornstarch and cold water to make a paste. Stir into gravy.  Cook and stir until thickened.  Season with salt and serve with sliced pork.

Jellied Cranberry Sauce

This is so easy!  I was making a recipe that called for it and I just decided, why not make my own?  So, I found a great recipe on pickyourown.org.

This recipe makes 1 16oz jar of sauce.  So, if you need more, adjust accordingly.

1 12oz bag cranberries
3/4 cup cranberry juice
1 cup of sugar

1.  Wash your cranberries and discard any that are not ripe.  Your looking for a deep rich red, that's a ripe berry.

2.  Bring the juice to a boil (you can use water, but juice gives more flavor).  Add your cranberries and let them cook about 5-10 minutes stirring once or twice.  Mine only took 5 over medium heat.  You will hear them popping as they cook.  Once about half of the cranberries are popped and the sauce feels mushy, it's done.

3.  Crush and Strain the berries.  You can use a food mill, or simply place in a seive and crush with the bottom of a jar.

4.  Return the strained berries to the pan and heat until boiling.  Once boiling, add the sugar and let it boil at a full boil for 1 minute.

Now, if you're a canner, at this point you could start that process.

5.  Place into a container, or in a mold if you're doing this for the holidays and want it to be decorative, and place in the fridge.  It will set up in a couple of hours.

Construction!

Hi friends!
My blog is currently undergoing a bit of re-constructing.  Please be patient, I know it's a little hard to read at the moment, but I am working on it and hope to have it resolved very quickly!  Thank you so much for stopping by!!!

Blessings,
Chellie

Slow Clooker Sundays: Peanut Chicken

I found this recipe on Pinterest.  Have you heard of Pinterest?  Watch out, it's addicting!  If you're not 

familiar with it, it's basically on online way to organize anything, such as thoughts, lists, ideas, you name 

it.  I find lots of food inspiration there as well as many other things.  But, on to the recipe.  This is an 

asian type dish, and I have adapted the recipe a little.  You can find the original recipe here.  You'll 

notice I changed the name and that is because I really can't call this 'hot and spicy' like the recipe name

says because I omitted the heat.  I wanted my kids to eat it.  :-)  And they did!  Like all slow cooker

meals, this one is easy peasy!  Enjoy!

•  2 
medium onions, cut into thin wedges

•  1 1/2
cups sliced carrot (3 medium)

•  1 
small red sweet pepper, cut into bite-size strips

•  2 
pounds skinless, boneless chicken breasts, cut into 1-inch pieces

•  3/4
cup chicken broth

•  3 
tablespoons creamy peanut butter

•  1/2
teaspoon finely shredded lime peel

•  2 
tablespoons lime juice

•  2 
tablespoons soy sauce

•  2 
tablespoons quick-cooking tapioca

•  1 
tablespoon grated fresh ginger

•  4 
garlic, minced

•  1/2
cup unsweetened coconut milk

•  1 
cup frozen peas

•  
Hot cooked rice

•  
Chopped peanuts (optional)

•  
Snipped fresh cilantro (optional)

directions

In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, tapioca, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. 

Squash Soup in Pumpkin Bowls

Hello bloggy friends!  I am so excited today to have my FIRST GUEST POST!  Please welcome my friend Rebecca.  Rebecca and I met in person a couple of times, but most of our friendship has grown over facebook.  I know, kind of crazy.  It was there we discovered our shared passion for cooking, lounging by the pool and ice cream. Unfortunately we live in different states, so this is as close as it comes to cooking together, but I'll take it!   WELCOME REBECCA!!

Thank you Chellie for inviting me as a guest on your cooking blog! I have had a passion for artful cooking for many years now and it is an honor to come along side of you.
This season I endulged in a very fun and festive recipe -squash soup - served in baked pumpkin shells.  My guests were delighted at their appearance as they were served individually with croutons floating atop.  The taste is delicate, creamy, and somewhat smoky if you add the bacon or ham.  We all rated the dinner a success!  I hope you all will enjoy it for yourselves!

For the bowls: 4 small pumpkins

2 teaspoons sugar

kosher salt

For the soup: 3 tablespoons unsalted butter

1/2 small onion - chopped

kosher salt

thyme

2 pounds of butternut squash

1 teaspoon salt

3 tablespoons heavy cream

freshly ground pepper

5 cups water

For the toppings:

croutons

pumpkin seeds

paprika or chili powder

crisp prosciutto, ham or bacon

fried onions

fresh sage or parsley leaves

1. Make the bowls. Preheat oven to 400 degrees. Use a paring knife -cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender - 20-25 minutes.

2. Meanwhile make the soup: Cut the squashes in halves, scooping our seeds and fibers. Cook in microwave until tender. While squash is cooling - Melt the 3 tablespoons unsalted butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Add fresh or dried thyme - a pinch. Increase the heat and cook, stirring occasionally until the onion is soft, about 5 minutes. Scoop out cooked squash and add to pot along with 1 teaspoon sugar and cook, stirring, until glazed, 3-4 minutes. Add 5 cups water and bring to a boil. Reduce heat to simmer, uncovered, 15 to 20 minutes.

Working in batches - transfer the soup to a blender, crack the lid on occasion to let the steam escape. Puree until smooth. Pour batches into large bowl -until finishing pureeing entire batch. Transfer back to saucepan. Stir in heavy cream. Season with salt and pepper, to desired taste. Ladle soup to individual soup bowls. Add topping as desired.

Again, thank you Chellie for your invitiation!  I believe our next venture should be an online version for our guests to view! The idea of us both together in the kitchen, cooking up something wonderful to share with our viewing guests, sounds exciting and fun!  Maybe Hollywood will discover us and we will be televised with our own cooking show - two blondes in the kitchen together - what a stir that would make.....


Thank YOU Rebecca for sharing your artful cooking with us!  What an honor to have you as a guest.


Be sure to stop by and say hi to Rebecca on her blog:  http://annysattic.blogspot.com/