Yummy Spanish Rice and Beans

This is super easy and YUMMY!

You need:

• 4 cups Unprepared Rice
• 6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
• 4 whole (to 8) Tomatoes
• 2 whole (to 3) Onions
• 8 cloves (to 14 Cloves) Of Garlic
• Butter
• Chili Powder, Paprika, And Cumin To Taste
• 1 can (to 2 Cans) Black Or Pinto Beans

Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.

Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.

Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.

The best enchiladas I have ever made.

This started off as a Pioneer Woman recipe but there were a few things I had to change. I made it the first time exactly as she did with the exception of the enchilada sauce. I used green instead of red and it was really good. This time I added shredded chicken and still used green enchilada sauce. I do not have pictures because we ate it all - and fast!

Ingredients

• whole Corn Tortillas
• Olive oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• ½ teaspoons Ground Cumin
• ¼ teaspoons Cayenne Pepper
• Shredded Chicken

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions, Chicken, 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat Olive oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Pour the left over sour cream mixture and enchilada sauce over the top.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve with Rice and beans.

My Favorite Monkey Bread!

The monkey bread recipe I used to use has been demoted... I played around in the kitchen yesterday making a new version of monkey bread because I remembered last minute I was supposed to bring something to a play date I had... in an hour. (panic set in)


I used what I had on hand- sorry about measurements- again panic had set in...

Ingredients:

2 cans of jumbo butter biscuits
1 red apple peeled and chopped into little chunks
chopped pecans
a stick of butter
1/2 cup brown sugar packed (i did measure this)
vanilla extract
sugar
cinnamon
bundt pan

What you do is:

preheat the oven to 350
grease a bundt pan and set aside
pour brown sugar, stick of butter, and vanilla in a sauce pan
cook on low stirring occasionally
cut all biscuits into quarters
pour about 1 cup sugar and a good sized amount of cinnamon into a zip lock or a tupperware dish with a tight fitting lid.
though in 8 pieces of dough at a time and shake to coat.
then put in the bundt pan
sprinkle some pecans and apples in on top
drizzle a little bit of brown sugar mixture around
repeat this process until you run out of biscuits, pecans and apples.
take the remaining brown sugar mixture and pour over the top.
bake 35 minutes
let cool for 10 or minutes before putting on a plate