Tuesday, April 17, 2018

Beef Enchilada Skillet

This dish is so easy and you can have it on the table in a snap.  When you read the ingredients list I know you are going to ask...."I thought you didn't buy canned creamed soups?"  I don't.  However, in this case I do.  I use Amy's Organic Cream of Tomato soup.  The first draw was that it doesn't contain flour for a thickener.  The second, that the other ingredients besides tomato are water, cream, sugar, onions, salt and black pepper.   That's all, no funky preservatives or funny names. 

Someday I will try my home canned roasted tomato sauce to see how to re-create this dish using that.  I am thinking that it will be really good!

Ground pork would be a good substitution in this dish or maybe a mix and match with the ground beef. 

Beef Enchilada Skillet                                                          Printable Recipe

1-1/2 pounds ground beef
1 small onion, diced
1 green pepper, diced
1 small can condensed tomato soup (use Amy's Organic for gluten free)
3/4 to 1 cup salsa
1/4 cup water
6 - 6" corn tortillas
1 to 1-1/2 cups shredded cheddar or Mexi blend cheese

Cut tortillas into 1" pieces. Set aside.

In medium skillet, cook ground beef with onions and peppers until beef is cooked through and veggies are soft.  Drain off any fat.

Stir in soup, water (use water to clean out soup can,) salsa, tortilla pieces and half of the cheese.  Heat until the cheese is melted and the tortillas absorb some of the liquid and become soft.

Remove from heat.  Top with remaining cheese.  If you want the cheese to melt faster you can put a lid or foil over the pan. 




Wednesday, March 14, 2018

Homemade Buttermilk Ranch Dressing

Ranch dressing is popular type of salad dressing here in America.  It boggles my mind that, on occasion, there are restaurants that don't serve it.   Every time I ask for it and they don't have it, the server tells me that they get asked that a lot.  You'd think the owner would get the hint and get the dressing!! 

Those who love ranch dressing also put it on sandwiches, wings, fries, any fried food you can name. I like mine on my Homemade Chicken Strips with Whiskey BBQ Sauce.  Some Midwesterners are even into dipping their pizza in it!  I, myself, never tried it and never will but to each their own.  

This homemade Buttermilk Ranch Dressing doesn't use a pre-measured packet and is so simple to make.  Your greatest patience will be practiced waiting as the dressing chills and the flavors mesh in the fridge.  I've given you spice and herb measurements as a guide.  Change it up to suit your taste, it's your dressing!

Homemade Buttermilk Ranch Dressing                       Printable Recipe

5 Tablespoons mayonnaise (I prefer Hellman's Canola)
3 Tablespoons sour cream (can use lite)
3/4 cup buttermilk
1/4 teaspoon dried dill
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley
2 dashes onion powder
2 dashes salt

Thursday, February 22, 2018

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

Who loves onion rings?!  Raise your hands!  You can't see, but I have them both up! I don't usually make them from scratch at home but after checking out the frozen options I had to give it a go.  Bagged frozen varieties are usually full of ingredients I can't pronounce and either an overwhelming seasoning or seasonings we don't care for.  The seasoning is simple with these, just salt.  You can taste the vegetable and if you want to dip it in your favorite sauce it won't clash with the flavors.

I'm a ketchup dipper myself but plenty of us Midwesterners dip them in ranch dressing.  I also enjoy them as a crunchy condiment on my BBQ cheeseburger or grilled chicken sandwich! 

My mind has me going and I think the next time I make these I will fry extra and freeze them.  Then I will reheat them in the oven.  One mess, many meals!  

Oh and if you like other fried vegetables and 'shrooms, this works well for those too.

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables 

Printable Recipe


1 large onion, cut into 1/4" slices and separated
1-1/4 cups flour ( I used einkorn flour from Jovial Foods)
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
1 cup milk
3/4 cup bread crumbs ( I used Gluten Free 4C Crumbs and pulsed them so they are smaller)
Canola oil or lard (enough to cover veggies in large sauce pan or deep fat fryer)
Ketchup, ranch dressing or other favorite dipping sauce
Optional veggies:
Whole Mushrooms, washed and dried
Broccoli, cut into bite size pieces
Cauliflower, cut into bite size pieces