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From Scratch to Savory: Homemade Enchiladas That Wow!

1/31/2024

I have a passion for crafting homemade dishes, and I'm always up for the challenge of creating pantry staples from scratch. Not only is it an enjoyable endeavor, but it also puts the flavor entirely in my hands! Last December, we whipped up this delightful dish, and the reactions were priceless. With my husband exclaiming, "Wow!" and my kids asking for seconds and thirds, it was undoubtedly a win. To recreate this culinary triumph, prepare creamy refried beans in the Instant Pot, then whip up a savory enchilada sauce on the stovetop as your meat cooks. Finally, assemble everything into layers, generously smothered in that irresistible homemade enchilada sauce, resulting in a dish guaranteed to elicit smiles and satisfaction with every bite!

Ingredients:

2 lbs ground beef (you can use 1...but we needed 2 for it to be hearty)
10 ounces of red enchilada sauce, (or make homemade enchilada sauce)
1 16 ounce can refried beans (or make homemade in the Instant Pot using dried pinto beans)
12 soft corn tortillas, street taco size/individual taco size.
1 15 ounce can organic black beans, drained and rinsed
1 14.5 ounce organic petite diced tomatoes, undrained
3 cups shredded Mexican blend cheese,
1 Tablespoon chili powder
1 ½ teaspoon cumin
½ teaspoon garlic powder
¾ teaspoon salt

Directions:

Preheat the oven to 400F.
Cook ground beef in a large sauce pan.
Spread half of the enchilada sauce in the bottom of the dish.
Add the remaining enchilada sauce, black beans, spices, salt, ground beef, and undrained tomatoes to the large sauce pan with cooked beef.
Spread half of refried beans on 6 corn tortillas.
Place the first layer of tortillas, bean-side up, over sauce in dish, these will overlapping and I used 6 for each layer.
Spread half of beef enchilada mixture over the corn tortillas that are layered in the dish.
Then layer with 1 cup of cheese.
Repeat layering – take 6 more corn tortillas and spread with the rest of the refried beans and place as another layer in your 13X9 baking dish. Then layer with the enchilada mixture and remaining shredded cheese.
Bake uncovered for 25 minutes or until hot. The center should be hot and the casserole should be bubbly around edges. Let stand 10 minutes before cutting into 8-12 pieces.
Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.

Homemade BBQ Sauce

1/27/2024

Making homemade BBQ sauce is easy, healthier, and delicious.

Ingredients:
1 cup ketchup
1/2 cup white vinegar
1/4 cup monk fruit with erythritol (Easy substitution: brown sugar packed or raw honey)
2 tablespoons ground mustard
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional if you have littles)
1/4 teaspoon salt

Directions:

In a medium saucepan, whisk together all ingredients.
Heat over medium heat until the mixture begins to simmer, stirring often.
Simmer for 6-8 minutes until thickened, then remove from the heat.
Use the sauce immediately or pour it into an airtight food storage container and refrigerate for up to 3 days.

Pressure Cooker Bone-In Pulled Pork Shoulder

1/27/2024

Pulled or shredded pork is one of the most delicious dishes for a party or picnic! Among all pork recipes, pulled pork is the most versatile, used to make sandwiches, tacos, burritos, and salads, or it can also be eaten as a meal! This yummy dish is ready in just over an hour using a pressure cooker.

Ingredients:
3 pounds pork shoulder, bone-in
12 oz light beer (you could also use one cup of chicken broth or ginger ale.)
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon smoked paprika
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
¼ teaspoon cayenne pepper
1 cup BBQ sauce, more to taste

Directions:

Mix dry ingredients and rub all over the pork shoulder.
Place a trivet in the bottom of the pressure cooker.
Add the beer or broth to the pressure cooker.
Add pork, close the lid, seal the valve, and cook on manual high pressure for 65 minutes.
When done, let the pressure naturally release for 10 minutes.

The juice that the roast is cooked in will be a combination of beer and the fat from the roast. Use this to spoon over the shredded pork before you put barbeque sauce on it. The flavor of the juice will enhance the flavor of the pork.

Mix in your favorite fav BBQ sauce. Here's my homemade BBQ sauce recipe.

From Scratch to Savory: Homemade Enchiladas That Wow!

Homemade BBQ Sauce

Pressure Cooker Bone-In Pulled Pork Shoulder

WElcome!

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