Monday, July 23, 2012

Easy Turkey Avocado Wrap

This is a ridiculously easy wrap to make if you are in a hurry or just want to change up your typical turkey sandwich. I remembered after the fact that I should have added some lettuce and tomato - if they would have fit. I got a little carried away piling on the ingredients but it was delicious as is!

Buttermilk Ranch Dry Mix

  • 1 8 inch tortilla of choice
  • ~ 2oz sliced turkey of choice 
  • 1/2 avocado, sliced
  • 2-3 tbsp grated cheese
  • ~2 tbsp ranch dressing - I reconstituted some of my Buttermilk Ranch Recipe MSG-Free
  • 3 tbsp lettuce, sliced (optional)
  • 1/2 small tomato, diced (optional)
  • salt & pepper to taste (optional)

  1. Place wrap between moistened paper towels and microwave on plate for 15-20 seconds. 
  2. Place wrap directly on plate.
  3. Spread ranch onto tortilla
  4. Pile on turkey, cheese, avocado, lettuce, tomato, any other veggies you would like etc. - make sure you leave a border.
  5. Wrap like a pinwheel. Enjoy!

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Thursday, July 19, 2012

Corn Meal Mix - Raid the Pantry

  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup white sugar (optional - if you like sweet cornbread)

  1. Combine ingredients and sift/mix well. May be stored in an airtight container for up to 6 months.
To make Cornbread or Muffins:

Mix with:
  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted shortening or butter.
  1. Beat the egg, milk and melted shortening together, then add the dry ingredients.
  2. Bake at 425 F in a well-greased 9x9 pan for 20-25 minutes for in well-greased muffin pans for 15-20 minutes.

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Wednesday, July 18, 2012

Taco Seasoning Mix - MSG-Free

Yet another great way to control how you cook!

Yields 1 1.25oz taco seasoning mix pack (7 tsp total if you use the salt)

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt (optional)
  • 1 teaspoon black pepper
  1. Mix all ingredients together and store in an airtight container.
Courtesy of: Accidental Mommies

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Sunday, July 15, 2012

Beef Enchiladas


  • 1 "can" of prepared red enchilada sauce
    • I prepared a packet of my Dry Enchilada Mix with 1 cup water and 8 oz low sodium tomato sauce. Heat until sauce thickens.
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon All-purpose Flour
  • 2 cups Chicken Broth 
  • 1/2 teaspoon Ground Black Pepper
  • 2 Tablespoons Chopped Cilantro 
    • I used cilantro I had frozen from a previous recipe - see Freezing Herbs
Enchilada Sauce Reconstitution
  • 1-1/2 pound Ground Beef or Chuck (I prefer chuck)
  • 1 whole Medium Vidalia/sweet Onion, Finely Diced
  • 1 can (4 Ounce) Diced Green Chilies
  • 8-10 whole (to 14) Corn or Flour Tortillas (I prefer taco-sized flour)
  • 3 cups Grated Sharp Cheddar Cheese
  • 1/2 cup Chopped Black Olives (optional)
  • 1 cup Chopped Green Onions (optional)
  • Sauce Prep
  • 1/2 cup Chopped Cilantro (optional - sprinkle on after baking)
Preparation Instructions 
  1. Prepare the Dry Enchilada Mix - Follow the reconstitution directions 
  2. In a large saucepan over medium heat, whisk together oil and flour until a paste forms and cook for 1 minute.
  3. Stir in enchilada sauce, chicken broth, cilantro, & pepper. Bring to a boil. 
  4. Reduce heat and simmer 30-45 minutes.
  5. Meanwhile, as you are waiting for the sauce to begin to boil, start on the meat.
  6. Finely dice onion and add to skillet. Add meat to skillet and brown over medium heat.
    Meat Prep
  7. Drain off fat in a large colander and return meat to skillet.
  8. Stir in diced green chilies to meat/onion mixture.
  9. Stir in about 1/2 cup of red sauce to the meat.
  10. Preheat oven to 350 degrees. Lightly grease 9x13" casserole dish.
  11. Assemble tortillas:
    1. Place tortilla on work surface and spoon in 3-4 tbsp of meat mixture.
    2. Cover the beef with a large tablespoon of cheese (&/or optional black olives & green onions), then roll the tortilla up from one side to make a rolled enchilada.
    3. Place the enchilada seam side down in the baking dish. Repeat with the remaining beef, cheese and tortillas. 
    4. You will use about 1 & 1/2 cups of the cheese for the ļ¬lling and set the remainder aside for topping the enchiladas in the pan. 
    5. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
  12. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and starting to brown on top.
Inspired by The Pioneer Woman's Enchiladas

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Thursday, July 12, 2012

Dry Enchilada Sauce Mix - MSG-Free

Yields 1 1.5oz package of dry mix

  • 2 teaspoons mild chili powder
  • 2 teaspoons paprika
  • 2 teaspoons cornstarch
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons dried onion flakes
  • 1 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • Mix all ingredients and store in an airtight container.
  • To Reconstitute: 
    1. Add 1 cup water or chicken broth and 8 oz tomato sauce to dry mix.
    2. Simmer over medium heat until sauce thickens.
Courtesy of: The Inspired Budget

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Thursday, July 5, 2012

Pina Colada

A tropical standard! Serves 4.
  • 4 oz (1 part) light rum
  • 4 oz (1 part) cream of coconut
  • 12 oz (3 parts) pineapple juice
  • 1 small can pineapple chunks in water/own juices (if desired for taste/texture)
  • Crushed ice
  1. Combine all ingredients in blender. I used the frozen drink option on my Oster Fusion Blender.
  2. Blend at high speed until smooth
  3. Serve in a tropical glass and add a decorative straw/umbrella
  4. Enjoy!
Modified from recipe for Pina Colada found on Coco Lopez(TM) Cream of Coconut can. 

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