Beef Enchilada Skillet

This recipe is all about getting dinner on the table fast. Recommended to pair this recipe with:

• Sweet Corn Bread

• Instant Pot Spanish Rice

Start both and then put together the skillet, and dinner could be on the table in less than half an hour.

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Beef Enchilada Skillet

In an oven-safe skillet, prepare:

1/2 recipe Red Enchilada Sauce

• Or, substitute: 1 packet of Enchilada Seasoning Mix & 3/4 cup chicken broth

To the prepared sauce, add:

1/2 lb ground beef, cooked & drained

1 (15 oz) can black beans, rinsed & drained

1 cup frozen petite corn

Cook on medium heat for ~10 minutes, stirring occasionally.

Sprinkle with:

1/2 cup shredded cheese

Allow cheese to melt & serve hot.

Garnish with:

• Cilantro

• Tomatoes, diced (or salsa)

• Guacamole

• Lettuce

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Brenda’s tips:

• Serving size: 4

• Brenda prefers to use 3/4 cup dry beans prepared in the pressure cooker (takes an extra ~40 minutes) in place of canned. Don’t forget to rinse after cooking.

Coconut Chicken Curry Soup

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to make this recipe in the slow cooker by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry in a Slow Cooker

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Coconut Chicken Curry Soup

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

4 cups chicken broth

6-8 oz rice noodles

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry

Brenda lives in cold country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can learn how to make this recipe in the slow cooker and how to turn it into a soup by clicking the links below:

Coconut Chicken Curry in a Slow Cooker

Coconut Chicken Curry Soup

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Coconut Chicken Curry

Heat a large pot to medium, add:

1 Tbsp oil

1/3 cup onion, finely chopped

Saute, then add:

2 cloves garlic, minced

1 jalapeno pepper, minced

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

Continue to cook 1-2 minutes, add:

1 lb chicken breast, cut into 1/2" cubes

Brown chicken, cooking about 5 minutes, then add:

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cover and bring to low boil. Reduce heat to medium-low and continue to simmer 15 minutes. Serve hot with rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Coconut Chicken Curry in a Slow Cooker

Brenda lives in Cold Country. For 4-6 MONTHS of the year she’s surrounded by snow-covered fields. In the summers temperatures peak in the low 80s. Contrast that to Texas where we have a slight chance of experiencing one frost each winter, and summer temperatures peak at 105.

Since Brenda’s winter is three times as long as the winter I experience she’s become a master of creating hearty curries and soups. This is one of her favorites. You can view the original recipe and learn how to turn it into a soup by clicking the links below:

Coconut Chicken Curry

Coconut Chicken Curry Soup

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Coconut Chicken Curry in a Slow Cooker

To a slow cooker add in this order:

1 lb chicken breast, cut into 1/2" cubes

2 Tbsp curry powder

1/2 tsp ground ginger

1/8 tsp red pepper flakes

1/2 tsp salt

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 jalapeno pepper, minced

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp lime juice

1 tsp lemon juice

1 tsp cilantro, sliced

1/4 tsp pepper

2 tsp sugar

2 carrots, peeled and sliced 1/8"

1 can (15 oz) coconut milk

Cook on high for 2-3 hours or low for 6-8 hours. Serve over rice.

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Brenda’s Tips:

• Serving Size: 4

• Brenda adds whatever veggies are in season or in her freezer. Sometimes it's cubed summer squash, sometimes it's frozen beans. sometimes it's fresh garden peas. Brenda really enjoys vegetables and works to incorporate in every dinner.

• Spice level can always be adjusted, so add or subtract jalapenos and red pepper flakes to taste.

Braised Beef (or Short Ribs)

When I lived in Salt Lake City, UT I made it a point to visit Brenda + John in Victor at least 2-3 times a year. The drive took 4 hours. I remember the drive being a lot of wide open spaces (CUE THE DIXIE CHICKS’ SONG, PLEASE + THANK YOU) and ever-changing with the seasons.

Visiting Victor in the summer is always a treat, but this seemed even more magical. Something about living in Austin, far from mountains and family, made this visit feel a lot more like I was going home. This dish is something we ate during this trip - so now whenever my stomach needs a little taste of home, this is what I make.

Braised Beef (or Short Ribs)

On the stovetop, bring an oven-safe skillet or shallow pot to medium heat.

Toss together, then add to heated skillet:

1 Tbsp oil

12-16 oz steak, cut into 1/4” strips

Brown beef, seasoning with:

Garlic Powder

Seasoned Salt

Stir in then bring to a boil:

1 cup juice, either apple or grape

1 tsp lemon juice

1 tsp Worcestershire sauce

2 cups beef broth

Cover dish and put in 325F oven. Check after one hour, the liquid should be reduced by about half. If lower, add more liquid.

Cover again and cook one additional hour. The steak should fall apart at the touch of a knife. Remove from oven and serve hot.

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Brenda’s Tips:

• After two hours of cooking, the three cups of liquid should reduce to approximately one cup. This liquid can be thickened into a sauce to serve over mashed potatoes or rice.

• Brenda prefers to use round steak which is considered one of the tougher cuts of steak, often making it reasonably priced. Braising will develop the flavors and tenderize the steak.

• This is a great recipe to use for short ribs.

Non-Vodka Cream Sauce

As members of The Church of Jesus Christ of Latter-day Saints, we follow what’s known as The Word of Wisdom. We believe that The Word of Wisdom is a law that helps us stay physically and spiritually fit. Part of this law is abstaining from alcohol consumption.

The Church doesn’t have a stance on cooking or consuming food cooked with alcohol; they leave that decision to the individual. While I’ve never cooked with alcohol, I do consume food cooked with alcohol. Brenda neither cooks nor consumes food cooked with alcohol, which means she creates really delicious modified recipes. Just like this one.

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Non-Vodka Cream Sauce

In a medium pot, heated to medium, combine:

1 Tbsp oil

1/4 cup onion, finely diced

2 cloves garlic, minced

Saute for 3-4 minutes, add:

1/2 cup vodka substitute (see Brenda’s Tips)

1/2 cup chicken broth

1 can (15 oz) crushed tomatoes

1/2 tsp salt

1/8 tsp pepper

1/16 tsp red pepper

Bring to boil, reduce heat to simmer for 30-60 minutes. Before serving, add:

1/2 cup heavy cream

Fresh basil leaves

Serve hot over cooked pasta.

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Brenda’s Tips:

• Serving Size: 4

Brenda’s favorite vodka substitutions:

• Apple juice

• Grape juice

• Water with lemon juice

Gnocchi

Whenever Brenda has leftover mashed potatoes she makes one of two things:

1. Shepherd’s Pie

2. Gnocchi

Today she’s making gnocchi, a potato-based dumpling that’s treated like pasta because it’s served with a sauce. Brenda’s go-to sauce is her Non-Vodka Cream Sauce which we’ll post later this week!

Gnocchi

Add water to a large pot and set to high heat.

While waiting for water to boil, in a mixing bowl combine:

2 cups mashed potatoes 

1 egg

1 tsp salt

Mix well and then knead in:

1 1/2 cups flour

Turn dough onto floured countertop (or mat) and roll into long snakes (diameter 1"). Use a pastry scraper or knife to cut "snakes" into 1/2" lengths. Roll the 1/2" lengths under a fork to create ridges in the gnocchi.

Add to boiling water and cook 4 minutes at a rolling boil. Strain. Toss with sauce and serve.

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Brenda’s Tips:

• Serving Size: 4

• Brenda isn't a big leftover fan but she hates to waste. So she will repurpose leftovers into ingredients for a fresh new meal. Note: John does love leftovers and is glad to find them in the fridge. 

Some great sauce options .....

• Brown Butter & Sage

• Pesto

• Marinara

• Non-Vodka Cream Sauce

• Creamy Garlic Sauce

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Window to B’s Kitchen…

How to roll gnocchi with a fork: