Enchilada Time!

On December 5, 2011, in Miscellaneous, by scott

For some strange reason, one of the few things that my wife says she can not cook but I can is enchiladas… or at least my version of them anyway.  She says she has trouble with the tortillas cracking, but then again I haven’t seen her try recently.

In a brief blog post, here is what we do:

For starters, we browned two pounds of venison this evening. Chicken, beef, or pulled pork also work quite well. While the meat was cooking, we add spices to taste. In our case, it’s cumin, cinnamon, garlic, salt, and onion.

When the meat is browned, I set up the assembly line. From the far end is the meat, followed by a pot of boiling water with a screen splatter guard, a baking pan sprayed with cooking spray, and a mixture of red enchilada sauce and 98% fat free cream of chicken soup (4:1 cans).

Place the tortilla on the strainer and steam until the tortilla can be rolled without cracking or breaking.

From that point it is into the baking dish. We scoop meat and sauce into an open tortilla then roll them.

When the pan is full of rolled and stuffed tortillas, it’s time for the unhealthy goodness!  We top the enchiladas with sauce and cheese.  At this point, it’s into a 400 degree oven until they reach our desired level of doneness (about 20 minutes.)

Then, it’s time to eat! Eat as is, or top with sour cream, black olives, onions, green peppers, or whatever you desire.


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Chili Day

On January 29, 2010, in Miscellaneous, by scott

Healthy, hearty, delicious, sweet, spicy, hot, mild, white, red, no bean, no meat… all adjectives use to describe chili.Chili seems to be a food everyone makes. No two recipes are the same. No two chilies taste the same, but they are all delicious.

I’ve been on a bit of a blogging kick this week, so I figured why not chronicle our little chili day recipe.

Neither Crystal nor I had an actual recipe to make the delicious batch of goodness when we got married. Through trial and error, we have finally constructed a list of ingredients that we thoroughly enjoy.

The first thing we do is cut a ton of fresh peppers and onions.


The Vegetable Medley

We then cut up some lean meat. Our meat of choice is venison. Here are some butterflied back-straps. Tasty, lean, and a great source of low fat, low cholesterol protein (that melts in your mouth).

The meat

The Meaty Goodness

Now, for the not so fresh part… the wet stuff. Beans and tomatos in various forms as well as some beef stock. Occasionally we will add some red wine.

The Wet Stuff

We place everything in the crock pot, stir, and WAIT.

The Goodness

It should be ready to eat in five to six hours, but it honestly tastes best if you can go low and slow for the night and the following day.

Our recipe isn’t the best there is. We wouldn’t ever claim it to be. Just a delicious mix of ingredients that we love and call our Chili.

Bon Apetite! (This waiting isn’t always fun… but the whole house smells delicious!)

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