Enchilada Sauce

Now that Cinco de Mayo has come and gone, I wont inundate you with Mexican posts all in a row. I do have quite a few though, so they are coming! I wanted to show you some basics though, that way when you do your cooking at home you can forget about that store bought stuff and make your own! If you thought the flour tortillas were easy, this is a cinch!

Besides the added benefit of not having mass amounts of added sodium from a store bought sauce, you no longer have to add this to your grocery list because most of you already have all of the ingredients in your pantry. If you decide on a whim you want enchiladas, no more running out to the store, you can whip it up in minute. Plus, it’s homemade so you know it tastes better! I really enjoy this sauce recipe. It’s not too spicy, but doesn’t have an overly tomato taste that some do. Also, according to my two year old daughter, it’s great to dip french fries in. Who would have thought?

Enchilada Sauce


  • 1/4 cup vegetable or canola oil
  • 2 Tbsp all-purpose flour
  • 2 Tbsp chili powder
  • 8 oz tomato sauce
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion salt
  • 1/4 tsp salt

Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Serve immediately or keep in a covered bowl in the refrigerator for up to 3 days.

Source: Recipe Girl



I already have a few strawberry ice cream recipes that I like, but when I saw that this used brown sugar, my interest was peaked. I love brown sugar and my husband would never turn down strawberry ice cream so I gave this a go. This recipe turns things up a notch, breaking away from the classic and adding a hint of distinction. The brown sugar intensifies the sweetness and flavor of this rich strawberry ice cream.

Strawberry Ice Cream with Brown Sugar


  • 16 ounces strawberries, halved
  • 1 cup brown sugar
  • 1/8 tsp salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tsp vanilla extract

Mix strawberries, sugar, and salt in a heavy saucepan. Let stand 10 minutes off heat. Mash mixture with potato masher until all berries have broken up. Puree one-half strawberry mixture in a blender, then return to the saucepan. If you want a smoother texture, puree all of the mixture.Heat mixture gently only until fragrant, about 5 minutes. (Be careful to not overcook.) Stir in heavy cream, milk and vanilla and chill in refrigerator overnight.

Pour mixture into an ice cream maker and freeze according to manufacturer’s directions.

Source: Driscolls

Flour Tortillas

For some reason, even though I make most things at home these days, tortillas are  a staple on my grocery list. My husband and daughter go through them pretty quickly so I’m always buying them and never batting an eye. I’m not sure why I didn’t think I could make these little circles of toasted flour? The ingredients are always in my pantry and they don’t take long to make?! Not anymore! I wanted to make these a few days ahead of Cinco de Mayo this year, but my schedule became busy and the weather here was the pits. I’m not a rainy day baker. So, I whipped this up early Saturday afternoon so I would have them on hand when I made enchiladas for dinner. They were finished in a matter of 30 minutes and so much better than store bought. No more, stale cardboard tortillas for us!

All of you should try these. The ingredients are simple, the process isn’t difficult, and the dough is very resilient. If you get a tear, pat it down and roll it out. This isn’t a perfect pie crust you’re making, it’s a tortilla! It’s going to be covered in cheese, salsa, or other delicious ingredients!

Flour Tortillas


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 heaping tsp salt
  • 5 Tbsp shortening or unsalted butter, softened
  • 3/4-1 cup water

Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade. Add the shortening and process until the mixture is uniformly crumbly.

With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).

Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands.)

Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions, 2 ounces each. Cover with a kitchen towel and let rest for 10 minutes.

Heat a large, dry saute pan over medium high heat. (I prefer a cast iron skillet)

With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.

Lay tortilla flat in the heated pan and cook on each side for about 10 to 20 seconds, until the bubbled areas are brown. Make sure you don’t overcook them, otherwise you’ll have stiff tortillas! Keep covered with a kitchen towel to keep warm and pliable.

Serve warm. This recipes creates 12 8-inch tortillas. Store in an airtight container for one week or freeze.

Source: Annie’s Eats, originally from Confections of a Foodie Bride

Spanish Chicken Cutlets with Yogurt Sauce

Sometimes classics need a little spicing up. I’m a fan of tried and true, but we all get in a cooking rut and just want something new and interesting. The problem is, usually this is when we’re tired and want something new and interesting to fall into our laps!

This actually happened to me just the other day. I was browsing through a new magazine and looking for something for dinner. I had steaks out, but didn’t end up marinating it in time so I needed a substitute. Low and behold these tasty chicken cutlets. Just a few slight changes to a standard chicken cutlet and dinner was revived! I opted to use sweet paprika since I didn’t know how strong these would end up and wanted my daughter to eat them. I loved the sweetness that it gave, but my husband said he’d prefer more heat and spice than sweet. Next time, because there will be a next time! I really enjoyed the yogurt sauce, picky husband not so much :) Yogurt, mayonnaise, and sour cream are battles I haven’t won yet!

Spanish Chicken Cutlets with Yogurt Sauce


  • 1 1/4 cups plain yogurt
  • 2 tsp smoked paprika ( I used sweet paprika and really enjoyed the taste)
  • salt and pepper
  • 1 1/2 cups panko bread crumbs
  • 4 chicken cutlets, 1/2 inch thick, trimmed
  • 6 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 Tbsp minced fresh parsley

Adjust oven rack to middle position and heat oven to 200 degrees. Combine yogurt, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Reserve 1/2 cup yogurt mixture. Place bread crumbs in a shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets in remaining yogurt mixture and dredge in bread crumbs, pressing to adhere.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden brown, about 4 minutes per side. Transfer to wire rack set inside rimmed backing sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with 2 tablespoons oil and remaining cutlets.

Wipe out skillet with paper towels, and heat remaining 2 tablespoons oil until shimmering. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly. Whisk cooled garlic oil and parsley into reserved yogurt mixture until combined. Season with salt and pepper to taste. Serve chicken with yogurt sauce.

Source: Cook’s Country, Feb/Mar 2012