Another Pinterest find. These were super yummy. Dan loves sweet meats like this one. The enchiladas were good but I loved the pork so much I would probably just make the pork and eat them as soft tacos or Café Rio salad style.
- 3 TBS butter
- 4 TBS flour
- 1 1/2 c chicken broth (or 1 1/2 c water plus 2 tsp bouillon)
- 1 3/4 c (one 10oz can) red enchilada sauce (mild or medium)
- 3/4 tsp cumin
- 1/2 tsp onion salt
- 2 TBS brown sugar
- 2-3 c shredded sweet pork Copycat Cafe Rio Sweet Pork recipe HERE!
- 4-8 flour tortillas
- 1-2 c shredded cheese
- 1/2 c chopped cilantro
Instructions
1. Preheat oven to 400
2. In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth. Stir in enchilada sauce, cumin, salt, and brown sugar. Cook about 5 minutes until thick and all ingredients are well combines. Remove from heat. Pour 1/2 c sauce into the bottom of a large baking dish.
3. Fill each tortilla with about 1/4 to 1/3 c shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 c of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 mins or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.
Tuesday, June 3, 2014
Monday, June 2, 2014
COPYCAT RED LOBSTER CHEDDAR BISCUITS
I found this recipe on Pinterest and they were just as good as the ones at Red Lobster and I was surprised at how easy they were!!
2 c flour, plus more for dusting board
1/4 tsp baking soda
1 TBS baking powder
1 tsp garlic salt
6 TBS butter or margarine, chilled and cubed (needs to be very cold)
1 c buttermilk
1 c sharp shredded cheddar cheese
FOR GLAZE
2 TBS butter, melted
1 tsp garlic powder
1 tsp dried parsley flakes
- Preheat oven to 450. Lightly grease a baking sheet
- Combine flour, baking soda, baking powder, and garlic salt in Lg. bowl
- Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.
- Add buttermilk and mix in until just combined. Be sure not to overmix, or your biscuits will not be soft and flaky! As you work about half of the buttermilk in, add the cheddar cheese and gently fold in throughout the mixture until everything is just combined.
- Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll!) your dough out until it is about an inch thick. Don't worry about it being even.
- Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you'd like. (Note: RL's biscuits are drop biscuits so jagged edges rather than perfectly round ones will work beautifully!). Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.
- Place biscuits 2 inches apart on prepared cookie sheet.
- Bake in preheated oven for 10-12 mins, until golden brown.
- While biscuits are baking, make glaze by combining 2 TBS melted butter, garlic powder, and dried parsley in a small bowl.
- Remove sheet from oven and immediately brush each biscuit with glaze (You do not need very much or they will be too garlicky). Allow to cool slightly before serving. These stay good in a sealed paper bag; just reheat before eating.
2 c flour, plus more for dusting board
1/4 tsp baking soda
1 TBS baking powder
1 tsp garlic salt
6 TBS butter or margarine, chilled and cubed (needs to be very cold)
1 c buttermilk
1 c sharp shredded cheddar cheese
FOR GLAZE
2 TBS butter, melted
1 tsp garlic powder
1 tsp dried parsley flakes
- Preheat oven to 450. Lightly grease a baking sheet
- Combine flour, baking soda, baking powder, and garlic salt in Lg. bowl
- Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.
- Add buttermilk and mix in until just combined. Be sure not to overmix, or your biscuits will not be soft and flaky! As you work about half of the buttermilk in, add the cheddar cheese and gently fold in throughout the mixture until everything is just combined.
- Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll!) your dough out until it is about an inch thick. Don't worry about it being even.
- Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you'd like. (Note: RL's biscuits are drop biscuits so jagged edges rather than perfectly round ones will work beautifully!). Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.
- Place biscuits 2 inches apart on prepared cookie sheet.
- Bake in preheated oven for 10-12 mins, until golden brown.
- While biscuits are baking, make glaze by combining 2 TBS melted butter, garlic powder, and dried parsley in a small bowl.
- Remove sheet from oven and immediately brush each biscuit with glaze (You do not need very much or they will be too garlicky). Allow to cool slightly before serving. These stay good in a sealed paper bag; just reheat before eating.
GARLIC DILL PRETZELS
These are one of my favorite snacks - they are always a hit with the Vallery kids too. If you ever have to bring a snack to a game night or something this is perfect for that.
1 large (30 oz.) bag of pretzels
2 TBS dry dill weed
2 tsp garlic salt
1 seasoning pack for Ranch Dip
1 (12 oz) bottle of buttery flavored popping oil
Combine seasoning and oil together and drizzle over pretzels. Toss with spatula to coat completely. Every 15-20 mins turn over/mix again with spatula until absorbed (I do this for at least an hour) and then let them sit overnight (probably don't need to let them sit so long I just do bc I have always made them at night).
1 large (30 oz.) bag of pretzels
2 TBS dry dill weed
2 tsp garlic salt
1 seasoning pack for Ranch Dip
1 (12 oz) bottle of buttery flavored popping oil
Combine seasoning and oil together and drizzle over pretzels. Toss with spatula to coat completely. Every 15-20 mins turn over/mix again with spatula until absorbed (I do this for at least an hour) and then let them sit overnight (probably don't need to let them sit so long I just do bc I have always made them at night).
OATMEAL BARS
Oatmeal Bars
These are the oatmeal bars Dan made at the cabin last summer. Dan's parents mixed their culinary genius together to create this treasure. Oatmeal bars can be served fresh out of the oven or once cooled.
2 cubes butter
1 c brown sugar
1/2 c honey
dash of baking soda
3 1/2 c oatmeal (old fashioned, not quick)
1 c wheat germ
- Grease a 9x13 pan using the butter wrappers
- In a large saucepan, combine butter, brown sugar, honey, and baking soda; bring to a boil
- Remove from heat and add oatmeal and wheat germ
- Stir until all moist and combined
- Dump into pan and pat down with a spoon
- Bake at 350 for 6-7 minutes, push down edges immediately (the longer it sets, the harder it gets).
These are the oatmeal bars Dan made at the cabin last summer. Dan's parents mixed their culinary genius together to create this treasure. Oatmeal bars can be served fresh out of the oven or once cooled.
2 cubes butter
1 c brown sugar
1/2 c honey
dash of baking soda
3 1/2 c oatmeal (old fashioned, not quick)
1 c wheat germ
- Grease a 9x13 pan using the butter wrappers
- In a large saucepan, combine butter, brown sugar, honey, and baking soda; bring to a boil
- Remove from heat and add oatmeal and wheat germ
- Stir until all moist and combined
- Dump into pan and pat down with a spoon
- Bake at 350 for 6-7 minutes, push down edges immediately (the longer it sets, the harder it gets).
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