Easy Beef Enchiladas

1 lb. ground beef
1 large can Enchilada Sauce
2 cups shredded cheese
1 (12-ct.) pkg. Flour Tortillas
1 can sliced black olives
1 half onion chopped

Heat oven to 400°F. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce,1 cup cheese, olives and onions. Spoon enchilada filling onto tortillas; roll up and place seam side down in lightly greased 13X9 baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 400°F for 15 to 20 minutes.

Homemade Chicken Pot Pie

My food blog has gotten off to a slow start. Hopefully I will be picking up the pace soon. I have been sick for the past week with a cold and busy with other stuff. Not really any time to blog. I am on the mend now so I finally decided to take my pot pie recipe and share it. This is a very versatile recipe that can be as hard or easy as you want to make it. But for the sake of simplicity, I am going to only share with you my basic recipe. Feel free to use your imagination and create your own version. I have made homemade pot pies for years and changed the recipe up several times. It's a fun and delicious dish that the entire family will love. I know mine does and kids love helping out with this too.

 

Chicken Pot Pie

3 split chicken breasts (this made a lot)

2 cans cream of chicken soup

1 can mixed vegetables

2 ready made pie crusts

Boil your chicken until tender and falling apart, about one and half hours. Remove the chicken and let sit to cool a bit. (At this point pre-heat your oven to 350°) Save that wonderful chicken stock in the pot. After chicken is cool enough not to scald you, de-bone and skin it. Cut meat into bite size pieces or shred with two forks. 

Now mix the soups and vegetables in a bowl. Add the chicken and mix well. It may be a little dry, so take some of the stock in the pot and add to mixture. Add as much as you like until the consistency is to your liking. But I add a bit more since it will be in the oven and you don't want it to dry out. So make it very moist.

 

Set mixture aside. Now take one of your pie crust and unroll it onto a pie plate. Pressing it to form the shape of the plate. You need to poke holes in the bottom of the crust with a fork. Next add the mixture to the crust.

 

Now you can place the other pie crust on top. Seal the edges of the crust. Do whatever you like to the edges as far as design, you can press with a fork or just use your fingers as I did. Once you have the crust top sealed, you need to make four 2 inch slits in the top crust.

Place the pot pie on a cookie sheet and put in the hot oven. Bake until the crust is golden brown, about 45 minutes. 

Now I'd like to show you what I had to do to prevent a burnt crust. You may have to do it as well. I tore off three 2 inch pieces of foil and folded them lengthwise. Gently place the foil on the edges of the crust covering it so the crust will not brown any further.

 

Continue baking until top crust is browned. 

ENJOY!

Introduction to food thoughts

I decided to create a blog of all the food and recipes I create. I love cooking and sharing recipes. Anything that broadens the horizon on my children's palates is a plus too. I will be posting new recipes that I try or some old ones that I think are share worthy.  Also, on a lot of my own recipes I do not measure. I just eyeball stuff but I guess I will explain how to in my post. My first one will be my healthier blueberry pancake recipe. As that is what is for breakfast today. Hope you enjoy as we do!

Blueberry Pancakes

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 egg

1 cup milk

1/2 tablespoon butter, melted

1/2 cup frozen blueberries, thawed

1 ripe banana

1/4 cup wheat germ

1/4 cup oatmeal

*Instead of making your own pancake mix you can of course use pre made, I do this most of the time and make according to box. then add my own ingredients. 

Directions 

In a large bowl, sift together flour, salt, baking powder, wheat germ and oats. In a small bowl, beat together egg and milk. 

Add the banana to egg and milk and smush. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Blueberry Sauce

Ingredients

2 1/2 cups fresh or frozen blueberries

1/3 cup sugar

1/2 cup orange juice

1 tablespoon cornstarch

2 teaspoons lemon juice

Directions

Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.

While the berries heat, blend the cornstarch into the remaining orange juice, using the back of a spoon to dissolve any lumps.

Bring your sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.

Remove the pan from the heat and stir in the lemon juice. 

Makes about 2 cups.