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Archive for the ‘seasonings’ Category

Beef Enchiladas

These are tasty! And it makes enough for 2 pans!  So freeze one for later!!

Beef Enchiladas

  • 2 lbs cooked ground beef, seasoned with House Seasoning (or salt & pepper) – to taste
  • 1 (10.75oz) can cream of mushroom soup
  • 1 1/4 c sour cream
  • 1/4 tsp chili powder
  • 1/2 small onion
  • 1 (4oz) can green chilies, drained
  • 1 tsp lime juice
  • 1/2 c water
  • 2 Tbsp Fajita Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp beef bouillon (or 1 cube)
  • large flour tortillas
  • 3 c cheddar, shredded
  • 1 (10oz) can enchilada sauce
  • 1 (6oz) can sliced olives, drained

3-4 stalks of green onion, chopped

Mix soup, sour cream and chili powder in a medium sauce pan.  Bring to a simmer over low heat for about 10 minutes.  Remove from heat and set aside.

*This next step I do because my family doesn’t like to see “green thingies” in their food.  If your family doesn’t object then skip this step.  Place onion, green chilies, lime juice, water, fajita seasoning, garlic powder, onion powder, and beef bouillon in blender.  Pulse a couple of times until well blended.*

In a large sauce pan, combine onion mixture (or all the ingredients not blended), cooked beef, and 1 cup of soup mixture.  Warm this over medium heat until heated through.  Preheat oven to 350 degrees.  Grease 2 9×13 pans.  Evenly divide soup mixture and spread on the bottom of  the 2 pans.  Next place some beef mixture down the middle of a tortilla.  Sprinkle some cheddar cheese on it and roll up.  Place seam side down in pan.  Continue until all beef mixture is used and both pans are full.  Evenly divide enchilada sauce between both pans, spreading over the top of the tortillas.  Sprinkle rest of cheddar cheese over top.  Add chopped green onions and sliced olives if desired.  Bake for 25-25 minutes or until thoroughly heated through.

For frozen pan: Defrost before cooking as directed.

I did half the pan with the toppings – kiddos would NEVER go for the green thingies or the olives!

I found them to be delightful!

And for your viewing pleasure:  my crazy kiddos

“Mom, look at my cool fruit snack booger!”

“I’m cool with my blue ‘stache”

“What did you put in that ice cream cone?!”  (and yes, I’m snarfing down a blue cone, too)

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Welcome to my new blog!!  This is definitely more “me”. Please be patient with me as work out the kinks!

Mike has gone to Oklahoma for the next couple of days to help his parents move to their new home.  They’ve been ministering in Illinois for the last 12 years and are now moving back to be closer to family.  We are sooo excited!!  With Mike being gone today (and tomorrow) and with the kids in school all day today, I’ve had some rare quiet time.  Some time for introspection….

The amount of very dear and close friends I have I can count on one hand.  I just don’t get that close to people.  It’s partially due to being an introvert.  In partially due to having a tight-knit family.  It has a lot to do with growing up in a children’s home (my parents ministered there for 21 years).  I don’t handle pain well.  I don’t handle rejection well.  I don’t handle people hurting those I love well.  I take things in very deeply and personally.  I found out last Spring, during a bout of extreme depression and through some counseling, that I’m what you would call a “highly sensitive person” (sounds so clinical, doesn’t it…lol)  Basically, it just means all my senses run deep. I smell, taste, hear, see and feel deeply.  I feel joy – extremely.  I feel pain – extremely.  This in itself is hard for an introvert that doesn’t want to bring any attention whatsoever to myself.  I don’t like extremes – they cause attention.

Back to my original thought though….the amount of deep friendships I have can be counted on one hand.  One of them is my husband.  I love Mike dearly.  I remember praying in high school that I’d meet a man who would love God more than me.  I NEVER dreamed that would mean a pastor..LOL.  It literally never ever ever ever EVER crossed my mind.  I grew up in a deeply Christian-rooted family, but I wasn’t around minister’s a lot.  They just didn’t play a big role in my life (another extra of growing up in a children’s home).  So when I met Mike, him being a pastor meant nothing to me.  I just knew I loved him and that I wanted to be with him…forever.  Part of his marriage proposal was:  “I can’t do this without you.  I’m going to need you by my side.” (meaning ministry)  I had no idea the full impact of what he was telling me 😀  There’s certainly no way I could do this (meaning ministry) without him.  He’s a rock when I crumble.  He’s the voice of reason when I can’t find reason.  His love of God runs so deep, I wish I had an ounce of his conviction and faithfulness.  He too is an introvert….but he puts himself out there and pushes himself because his love for God is greater than his desire to be home…by himself…which is his favorite place.  He loves kids deeply, too.  He has a special love for teenagers that I have a hard time grasping.  And just to put it out there…I’m afraid of them.  I barely made it through my teenage years.  I have no desire to ever ever relive those days.  I’m scared of when my kids will turn this age.  I’ve seen the horrible and mean and abusive things that teenagers do and say to adults (yet another extra of growing up in a children’s home).  But not Mike…he loves them, loves preteens and teens, in spite of themselves…lol  He sees their potential, their potential in God’s kingdom.  He’s amazing, in case you haven’t gotten this yet.  I love him.

Now…on to food 😀  I just love Mexican Night.  I love Mexican food.  I love that Mexican food is easy to make!  Tonight was the Shara Bueno fast food joint.  Cade opted for crispy mini taco’s; Rae ordered quesadillas; and Dooser (Clarky) and I went for the Nachos.  All made from one batch of taco meat seasoned with house seasoning and fajita seasoning!  Yeah!

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I missed my first post yesterday….I have a good reason though.  I was doing our taxes….ugh.  It would be a lot more simple if I’d be a lot more organized.

Just to let you know. I know how to be organized.  I even like to be organized.  You should have seen my room my senior year in high school when I finally had my own room: everything had it’s place and it stayed in it’s place. (I shared a room with my sis all 17 years prior to this – she’s 5 years younger and had a creative streak much like my lil’ Reagan – who always has her creative stuff everywhere 😀  I love ya, Katrina!)  BUT then I had 3 kids and I’ve lost my organization somewhere…it’s probably under the boys’ bed…yikes!

So back to my taxes….I started gathering the paperwork around 2:30pm and finally finished up at 10:45pm.  I stopped only long enough to fix dinner: Fried Chicken Strips, Garlic Mashed Potatoes, gravy, and carrots.  Crazy – I know.  Especially on the day I decide to do taxes, but I’d already promised Mike I’d make this before I got the motivation to do our taxes.

Fried Chicken Strips
3 skinless chicken breasts, cut into strips
30 saltines, crushed finely (or your favorite cracker!)
1/4 c instant potato flakes
2 Tbsp flour
2 tsp Shara’s House Seasoning
1/4 c flour
2 eggs
2 Tbsp milk
oil for frying


Heat oil over medium-high heat.  Combine saltines, potato flakes, 2 Tbsp flour, and house seasoning in a large bowl.  In a small bowl, beat eggs and milk.  In another small bowl, add the 1/4 cup of flour.  First, dip the strips in the flour, then the egg mixture, then the saltine mixture.  Fry each batch for about 8-9 minutes – turning once – until chicken is cooked through and the outside coating is golden brown.



Garlic Mashed Potatoes
3-4 large potatoes
1 stick of butter (1/2 c)
2 tsp Shara’s House Seasoning
1/4 tsp garlic powder

Clean and dice the potatoes.  Cover with water and bring to a boil.  Boil until potatoes become fork-tender – about 30 minutes.  Drain off water.  Place all the ingredients in your mixer and mix well.

It was all worth it though!  Mike did the dishes 😀  I love him.

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Chicken Fajitas

Although I dread Mondays, I always look forward to Mexican Night.  I think this is why I subconsciously picked Mondays to be Mexican Night 😀  Not only is Mexican food my favorite, it’s also very easy to throw together!  Tonight we had Chicken Fajitas…mmmmmm!

Chicken Fajitas
3 uncooked skinless chicken breasts, sliced thin
1 Tbsp Worcestershire Sauce
1 Tbsp soy sauce
1 Tbsp vinegar
1 Tbsp Fajita Seasoning (see recipe below)
1 Tbsp lime juice
1 Tbsp vegetable oil
1 medium onion, sliced thin
1 green pepper, slice thin

Combine worcestershire sauce, soy, vinegar, and fajita seasoning.  Stir well and add chicken.  Marinate for 30 minutes at room temperature or cover and marinate in refrigerator for several hours.  Heat oil over high heat.  Add chicken strips and saute for 5 minutes.  Add onions and peppers and saute another 3 minutes.  Be careful to not overcook or chicken will be dry! Remove from heat and sprinkle with lime juice.  Serve with warm flour tortillas and favorite toppings.
Fajita Seasoning
5 Tbsp cumin
4 tsp oregano, crushed
2 tsp salt
1/4 tsp ground red pepper (or more if you like it spicier)
2 tsp pepper
4 tsp garlic powder
4 tsp onion powder

Stir together and keep in air tight container.  Makes about 2/3 c of seasoning – enough for about 10 batches of fajitas.

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We finally had the pulled pork barbeque sandwiches tonight!  We were supposed to have them Wednesday, but well, that didn’t happen.  I served them with pasta salad and potato wedges.  Mike told me tonight that everything was really good, but the potatoes were “the money” (in the words of Guy Fieri – Food Network chef with crazy white pointy hair and host of one of our fav shows, Diner’s Drive-Ins, & Dives).  So, I decided to put up this recipe tonight.


Potato Wedges
3 medium potatoes
2 Tbsp vegetable oil
1 tsp Shara’s House Seasoning (see below for recipe)
2 Tbsp dry ranch mix (or half a package)


Preheat oven to 450 degrees.  Wash and cut potatoes into desired length and thickness (I cut mine about 2 inches in length by about 1/2 in thick, but there was no real measurement!!  I didn’t get my ruler out or anything…lol).  In a medium bowl, mix the oil, house seasoning, and ranch.  Add potatoes and stir to coat.  Dump potatoes onto baking sheet coated with cooking spray.  Bake for 25-35 minutes (stirring every 15 minutes) or until fork tender.  If potatoes are not browned and crispy, switch oven to Broil and bake until desired crispiness.


Shara’s House Seasoning
1/2 c salt
2 Tbsp black pepper
3 Tbsp garlic powder
3 Tbsp onion powder


Mix well and use in place of regular salt & pepper 😀


I also baked up a few Oatmeal Cookies because our dear friend, Chuck and his lovely new bride, Andrea, came over for a short visit after dinner.  Chuck said, “I always make room for Shara’s Cookies!”  He got “brownie” points for that!




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