CRISTINA'S LAW

Mmmmm....beef enchiladas! This is a very simple way to make beef enchiladas. I'd like to try to make chicken enchiladas but my husband really likes the beef ones, so I just keep making them! I got this recipe from my husband's grandpa and it's definitely a keeper! It's a great standby and my husband can't get enough. Plus we usually have enough leftovers for both of our lunches the next day!

Beef Enchiladas:
1 lb. ground beef (turkey, pork, chicken)
1 package of 8 tortilla shells, I use fajita size
1 sm. can corn
1 sm. can tomato paste
1 packet enchilada seasoning
8 long slices of montery jack cheese
1/2 cup shredded cheese (I had cheddar and colby jack)
OPTIONAL: can enchilada sauce, extra cheese

Make enchilada sauce from seasoning packet, tomato paste, and water according to packet directions. While enchilada sauce is simmering, completely cook and drain ground beef.

Add a few spoonfuls of enchilada sauce to ground beef, enough to coat beef completely. Add corn to taste (I add about 1/2 normal can of corn or 1 small can of corn) then add shredded cheese and mix well. 

Warm tortilla shells about 30 seconds in microwave to soften. Spread enchilada sauce on bottom of 9x13 pan to prevent sticking. Spread enchilada sauce on one side of tortilla shell then place a large spoonful of meat mixture in middle of tortilla. Fold one side of tortilla over meat mixture, then fold both ends in, and fold one more time (like a burrito fold).

Place enchiladas in pan, seam-side down. Cover all enchiladas with remaining enchilada sauce (use extra can of enchilada sauce if needed). Place one slice of montery jack cheese on each enchilada and sprinkle with any extra shredded cheese. Bake at 350 degrees for 20 minutes or until bubbly. I serve mine with sour cream and spanish rice!

So I'm a bad blogger. I made two great dinners this week and haven't gotten the recipes out there and I forgot to take pictures of them! My bad. I'll try to remember to take pictures of these dishes next time and add them.

Monday: Penne Pasta with Vodka Cream Sauce
I got this recipe from my brother and since he's going to school to be a chef he's not very good at giving me exact portions. Here's my best go at it!

Penne Pasta with Vodka Cream Sauce
28 oz. stewed tomatos (I use 1 can stewed and 1 can diced)
1 med-large onion chopped
sm. container cream
1/2 lb. penne pasta 
1-2 shots vodka
herbs de provance (spelling?) or rosemary, oregano, and thyme.
red pepper flakes to taste

Bring water to a boil and cook pasta according to directions, leaving just shy of al dente (it will cook more in the sauce). In a large pan or pot, sweat chopped onion in some EVOO. When onions are transluscent, add stewed tomatos breaking them up a bit as they cook. Add herbs de provance and red pepper flakes to taste - I always add a tidbit more than I think I need as I seem to underseason everything!

When penne is done, drain and add to sauce. Remove sauce and pasta from heat and add cream (usually not full container) and vodka. Stir and let sit a little bit to let the penne absorb some of the sauce. I usually serve with chicken but my brother always serves it with a pork tenderloin.
------------------------------------------------------------------------
Tuesday: Foil-Pack Chicken & Artichoke Dinner
From: Kraftfoods.com
3 cups instant white rice, uncooked
3 cups  warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can  (13-3/4 oz.) artichoke hearts, drained, quartered ]2 cups chopped tomatoes (about 2 large)
1/2 cup  KRAFT Zesty Italian Dressing
1/4 cup pesto

PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening. 

I'm on an artichoke kick so I thought to try this recipe. I actually did mine a little different. I used about half of everything since it was just for me and my hubby. I didn't have any pesto so I omitted it (but it would have helped with flavor) and used sliced, stewed tomatoes instead of chopped tomatos. I also thought the rice would be a bit bland so I used a little over a cup of water and about 1/2 cup of cream of chicken soup for some flavor. It turned out great actually! I think I'll try it next time with the pesto b/c we felt like it was missing something. Very easy to make, quick clean up, and yummy. Pretty healthy overall too!