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Tuesday, August 25, 2015

Pork Enchiladas

A creamy pork and black bean filling is wrapped up in corn tortillas and topped with a simple red enchilada sauce.


Pork Enchiladas- Hun... What's for Dinner?


My mom has been visiting for the past week and boy have we been busy. We purged our storage room in the basement and decluttered the garage. We even held a yard sale, to try and make some money on some of our unwanted items. The yard sale was a great way to meet the neighbours and make a few dollars.

During all this, we were ravenous and exhausted. So I decided to take some pulled pork I had in the freezer and turn it into enchiladas, to celebrate us surviving two days of haggling customers at our yard sale. I also made cheese enchiladas for the kiddos, since that is what they prefer. My Mom isn't a big meat eater, but she really enjoyed these pork filled bundles of goodness. They were super filling and just what we needed after a long exhausting weekend.



Pork Enchiladas- Hun... What's for Dinner?



Pork Enchiladas

1 1/2 C leftover pork, shredded
4 oz cream cheese, softened
1 Tbs dehydrated onion (I used Three Onion Rub from Pampered Chef)
3 cloves garlic, minced
1/2 tsp cumin
1/2 C sour cream
1 C shredded colby jack cheese, divided
1 C cooked black beans
1/4 C pimento stuffed olives, sliced
red enchilada sauce (recipe follows)
8 corn tortillas

Preheat oven to 350 degrees F.

In a mixing bowl, beat together the cream cheese, sour cream, dehydrated onion, garlic and cumin. Mix in the pork, black beans and 1/2 C shredded cheese; until well combined. Set aside.

Heat 1 inch of oil in a cast iron skillet. Once oil is hot, using tongs, place one corn tortilla in the oil. Cook for 30 seconds and flip, cooking for another 30 seconds. Remove to a paper towel and repeat with remaining tortillas.

Place a thin layer of enchilada sauce in the bottom of a 9x11 inch baking dish.

Fill a corn tortilla with 1/4 C of filling and roll into a cigar shape. Place seam side down into the baking dish and repeat with remaining corn tortillas. Top with additional enchiladas sauce and sprinkle with remaining shredded cheese.

Cover and bake for 30 minutes, until cheese is bubbly. Remove foil and bake for an additional 10 minutes. Remove from oven, sprinkle with sliced olives and let rest 10 minutes before serving.

Red Enchilada Sauce

1 14.5 oz can tomato sauce
1 Tbs beef bouillon powder
1 Tbs chili powder
1 tsp garlic powder
1 1/2 tsp cumin
1 tsp oregano

Place all ingredients into a small sauce pot and mix to combine. Bring to a boil, reduce heat and simmer for 10 minutes.

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Monday, August 24, 2015

Simple Supper Tuesday #125

Happy Monday!! My mom has been visiting and we've been busy decluttering my basement and garage. We also held a yardsale this weekend, which as pretty successful. It's great to finally have a basement again and a garage to park our car in, LOL. I hope you all had a fabulous weekend, but now it's time to PARTY!!!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




Grecian Pork Chops- Sweet C's Designs



Recipes that CAUGHT MY EYE




Slow Cooker Cheesy Ranch Chicken Sandwiches- Miz Helen's Country Cottage




Chocolate Pretzel Caramel Crumb Bars- The Brunette Baker




Chicken Caprese Torta- Dad What's 4 Dinner




Not Your Daddy's Ribs- The Busy Cooking Momma





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 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Wednesday, August 19, 2015

Baked Creamer Potato Donuts & A Giveaway

Creamer potato puree is added to old fashion donut batter, to create a nutritious, healthier donut alternative.


Baked Donuts using Little Potato Company Creamer Potatoes


Three weeks of summer vacation left and I am trying to keep the kids entertained in the home stretch. While neither of them have mentioned that they are anxious to return to school, it's been a battle dealing with claims of being bored the past week or so. You can bet that with boredom comes hunger, so I've been trying to whip up some fun snacks for them, while they are at play.

With the cooler weather last week, I decided to try and make a dessert recipe using Creamer potatoes from The Little Potato Company. I absolutely love potato chive bread, so I knew I could incorporate potatoes into some sort of dough, to make a sweet treat. Having stumbled upon my donut pans, while decluttering my cupboards, I decided on making potato donuts. I thought the Something Blue varietal would be a beautiful addition to my donuts. Their skins are bold and exciting, and they have a melt in your mouth texture I knew would work perfectly for what I had in mind. With thin skins, they pureed up wonderfully and the kids didn't even know that these donuts were packed full of vitamins and nutrients. They weren't aware that potatoes are global super heros. Were you?


The Little Potato Company Something Blue Creamer Potatoes


Potatoes and Creamer potatoes are global super heros because they produce more food than any other crop. Potatoes, especially little potatoes, grow more quickly than other crops, can grow on less land and in harsher climates than other crops. Which means they can be grown just about anywhere in the world! They also provide you with about half the recommended intake of vitamin C and a fifth of the recommended intake of potassium. Since creamer potatoes have such thin skins, they are also a great source of fiber. Even in these donuts!!

I couldn't be more pleased about how these donuts turned out. They are fluffy, moist and taste as good as a fried donut. My girlfriend's son, who is a bit picky about food, inhaled one of these donuts and claimed that I should be a Chef and open up a donut shop. Coming from him, that is a wonderful compliment!


Baked Donuts using Little Potato Company Creamer Potatoes



Baked Creamer Potato Donuts

1/2 C mashed Something Blue Creamer potatoes (about 8)
1/2 C - 1 C light cream
1/2 C brown sugar
1/2 C vanilla yogurt
1 egg
2 C flour
1 tsp baking powder
1/2 tsp ground nutmeg

1/8 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt


Glaze
3/4 C powdered sugar
1 tsp cinnamon
1-3 Tbs light cream


Preheat oven to 350 degrees F. Grease 2- 6 count donut pans and set aside.

Microwave Creamer potatoes for 3 minutes; until soft to the touch. Remove from microwave and place into a food processor with 1/2 C light cream. Process until smooth, adding more cream if needed. Set aside.

In a large mixing bowl, whisk together the brown sugar, egg and yogurt. Whisk in the pureed Creamer potatoes.

In a separate mixing bowl, sift the flour, baking powder, baking soda, cloves, nutmeg and salt. Stir the dry ingredients into the wet ingredients, until well combined. Dough will be sticky.

Pour the batter into a large zip top bag and snip off one corner. Squeeze even amounts of batter into each cavity of your donut pans and bake for 15-18 minutes; until golden brown and a toothpick inserted in the center comes out clean. 

Remove from pans to a cooling rack and let cool to room temperature. 

Combine the powdered sugar and cinnamon in a small mixing bowl. Whisk in light cream, one Tbs at a time, until a glaze consistency is reached. 

Dip each cooled donut into the glaze and return it to the rack to harden. Repeat with a second layer of glaze if desired.

Store in an airtight container for 3-4 days. Makes 12 donuts




Monday, August 17, 2015

Simple Supper Tuesday #124

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS

Recipes that CAUGHT MY EYE




Blueberries & Cream Popsicles- A Simple Pantry




Taco Chicken Super Stuffed Zucchini- Best of Long Island and Central Florida




Slow Cooker Baked Ziti with Mushrooms and Spinach- Dizzy Busy & Hungry




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted