Homemade Fajitas

I love fajitas. Whenever we got to Chilies, that's what I get. So today, I decided to make some, to go with my homemade tortillas. I used the Six Sisters recipe. It was pretty good. I think next time I'll do it a bit differently. I stuck pretty true to the recipe on this one. I love using my cute little crock pot, that's why I chose this recipe.

Ingredients:
- Chicken (I used 4 tenderloins)
- 1 can diced tomatoes
- 1 can diced green chilies
- onion
- bell peppers (I used red and green for color.)
- 2 Tbsp vegetable oil
- chili powder
- cumin
- garlic powder
- dried oregano
- salt
- tortillas

Crock pot recipes are the best, toss everything in, (Except the tortillas), and let it cook on high for 2-3 hours. I didn't have guacamole or pico de gallo, but I had cheese, lettuce and sour cream (which is what I normally put on it. :) I have to say, I was pretty pleased with the recipe. My bell peppers and onions were frozen previously, so I think that effected the quality a bit, but still good. Next time, I'll play with the spices a bit more.

First time making homemade tortillas, not bad

Still steaming. YUMMY!
(These pictures are all taken with my phone.)

Going on my second...YUM! 

-SamiMae

Homemade Tortillas! This Recipe is GOLD!

Alright, I scored BIG with this one! I've gotten tired of buying tortillas. They are expensive and I don't like having to run to the store after every 10 that we eat. Trev and I love Mexican food, or anything that involves tortilla. Quesadilla, burritos, tacos, enchiladas, you get the point. Well, I get all my good meals off of Pinterest, and HERE is another!

This lady came up with a wonderful idea to make a huge batch and pull it out whenever she needed tortillas. She also makes large batches of other things. Go check it out!  I decided to give it a try tonight. IT'S AMAZING! I'm never buying store bought tortillas ever again. These were so good and so super easy to make!

Ingredients:
- 16 cups of flour
- 2 Tbsp of baking powder
- 2 Tablespoons of salt
- 2/3 C shortening (She says 1/2 to 1 C)


Ok, mix the flour, baking powder and salt all together. (I had to separate it out into 2 big bowls and do half of the recipe in each bowl.) Whisk it all together. Now, everybody is different with how they choose to go about making it. What I had to do next was take one bowl and put it in my KitchenAid and 1/3 C. of Crisco shortening. I was worried that it would ruin the flour where it seemed to be more of a liquid. But the Crisco mixed right in with the flour and soon you couldn't see it. It's like the salt and baking powder! :) Then I had to dump the mix that was in my KitchenAid into my container that I have. Then I took the second bowl, put it in the KitchenAid and added the Crisco. I had fun, there was flour everywhere.

Anyway, I did get it all in my container. Except for 2 cups. Which was great, because I used it for dinner. :) Remember, you are adding volume to the flour by adding in the shortening, salt and baking powder. I didn't think anything of it, until I realized that I couldn't get my "16 cups" into my gallon container. So really, this 16 cup recipe makes 18 cups. (At least that's how mine turned out).

To make Tortillas:
Add 1/2 cup of water to 2 cups of mix.

Don't stir with a whisk. It didn't work for me, I had to use a fork. I let mine rest for 15 minutes, but really didn't notice a difference. I did notice however, that I had added a bit more water than I should have. My dough turned out really sticky. I had to add a lot of flour as I was rolling my tortillas out. Less water, I think is better. Divide your dough out into balls. I got 9 out of my 2 cups. They made little tortillas, but were a bit thicker, so I think they were perfect.

I rolled my tortillas out with a glass cup, they kept sticking to my rolling pin. I also didn't get any "circular" tortillas, but that's ok! I kept adding flour to it as I rolled it to help keep it manageable. Then, toss one at a time onto a hot pan and let them cook. Once the first side starts bubbling, give it about 20 seconds, then flip it and give it another 20-30 seconds. Each stove is different, you just have to experiment with it. (Next time, I think I'll add a bit more salt.)

I used these tortillas to go with my homemade fajitas that I'll post next. :) Trevor and I did the math, we got 18 cups worth out of this, and I got 9 tortillas our of 2 cups. That's an average of 81 tortillas! The only real expense on this is the flour, which was 1 1/2 one pound bags of flour. Not bad! I picked mine up cheap at a case lot sale at Smiths. The salt, baking powder and Crisco are things I have on hand. So at the most this cost me was $5, and I'll get 81 tortillas! AWESOME!

16 cups of pure awesomeness. 

Yes, these tasted very good. 

Chicken and Veggies

I love dinners that require little prep time. This was another dish that was delicious and took very little time. It was simple and filling with a burst of flavor. It's super simple. Are you ready for this?!

1. Wash and cut up 3 small russet potatoes
2. Pull out 3-4 chicken tenderloins
3. Drain can of green beans
4. Put in a casserole dish. Potatoes on one side, chicken in the middle, green beans on the other side.
5. Top it all with Grill Mates Montreal Chicken seasoning and a little bit of butter
6. Cook 1 hour at 375.

This was simple and perfect. It took me maybe 15 minutes to prepare, and then I could go about doing other things while it cooked! (Like cleaning the house. :)

Everything is raw in this picture. The only oil in this dish, was the little bit of butter I used. I think I had about 2-3 Tablespoons that I used. I just cut it up small. 

Here is the finished product! YUM!

- SamiMae

Chicken Enchilada Spaghetti Squash

Tonight, I made a super yummy meal. This is one that I've wanted to make for a while. I always keep enchilada stuff on hand. Beef or chicken, its one of my favorite. I got the idea from Pinterest, but did mine a bit different. Click here to see.

First, I had Trevor show off his muscles by cutting the squash in half for me. This squash came from Grandma's garden from this past summer. One of my favorite things about squashes are they last a good long time. You don't have to worry about using it within 7 days. 

So, after it got cut, I covered the flesh with vegetable oil, salt and pepper. I then popped it in the oven, with the skin side up, and let it cook on 400 for about 35-40 minutes. You'll hear some sizzling from within the oven. That's OK. :-)

After that, I began to fix my inside mixture. I don't believe in measuring  things out. I prefer to just eyeball it, makes each meal unique. In a bowl I mixed the following ingredients:

- Canned chicken
- Black beans
- Corn (about half a can, were leftovers from another night.)
- Cream cheese. (I used about 4 tablespoons. Just to help thicken.)
- Green enchilada sauce
- minced onion

- Cumin

I filled the inside of the squash with this yummy goodness. I topped it all off with cheese, green onions, and olives. I would have put cilantro on, but mine wilted and I couldn't. But, then I put it back in the oven fore about 15 minutes and then BAM dinner was ready. 

This was a super fast and forgiving meal. If I had made a mistake in the ingredients, it could have been corrected. This meal was quick to prepare. It was a little time consuming to gut the squash, but other than that, maybe 10 minutes. Within an hour I have a tasty and beautiful meal that looks like I slaved over it all day. :) 

I slaved over this meal all day.....lol

We cut it in half and the insides came gushing out. Oh YUMMY!

 - SamiMae

Bread Bowls and Potato Soup!

For a few weeks now, I've been craving homemade bread bowls and soup. So, on Thursday, I had a bit of extra time. So I decided to finally make it. Let me say now, It was AMAZING! This delicious meal was worth all the time and effort that was put into it. This isn't a meal you can just whip together in a matter of minutes, at least, it wasn't for me. It took a bit of time, but oh baby. It was worth it.

I started with the soup. (I'll admit now, I find all my recipes on Pinterest, and then tailor them to my own desires and sizing.) I have a cute little crock pot that I use. I cut up a few potatoes and poured them in. I put in a fair amount of my frozen diced onions. One can of chicken broth went in as well. I also added in about 6ish ounces of evaporated milk. I didn't quite use a whole can. Lastly, I added a bit of water, salt and pepper and then let it cook on high!

I headed back to campus for about an hour or two. Once I got back home to finish dinner, everything was cooked quite nicely. All the potatoes were soft, almost mushy. I'll admit, looking down at it, it didn't look very appetizing yet. Next, I melted about 3-4 tablespoons of butter, mixed in about 1/3 cup of flour. It got think pretty quick. Then I added in about 1 to 1 1/2 cups of the evaporated milk mixture from the crock pot. I let it cook for a minutes. It quickly thickened. At first, I didn't know if I was doing it right, but went along with it. I added the creamy butter/flour/evaporated milk mixture all back into the crock pot, added about half a can of corn and some sour cream and let it finish cooking. I stirred it up good, added some extra onions and let it sit. It started to look and smell REALLY yummy. After I mixed in everything, it was starting to look like soup. :)

While that cooked, I started working on the bread bowls. When it comes to breads, I usually follow the recipe pretty close. I love bread, I like to make bread. But I'll admit, I'm not very good at it yet. These bread bowls, are fool proof, and the flavor is amazing. This recipe could easily make flavored bread bowls, or any form of bread in general. This could have been really flavorful if I had added some rosemary, or onion or dill, or any other herb. I really like this bread recipe that I found. (I'll attach links below.)

For the bread, I mixed the sugar, water and yeast together and let it rise. (While it rose, I finished dishes. :) Then, I added the salt, oil, and flour to the mix. When I cook breads, I'd rather have it be sticky and get all over my hands, then dry and super manageable. More flour = drier bread. Less flour = moister bread. So, after I added the flour, I moved it to another dish to rise for about 45 minutes. Then I formed it into 3 bread bowls. The dough was really sticky because I had used only 3 cups of flower total. But, I got it into nice little balls, and let them rise for another hour. They got quite large and I was thrilled! I popped them in the oven and let them cook for about 20 minutes, pulled them out and TA-DA! Dinner was hot and ready. I was pretty proud!

Almost done! 

My potato soup!

HOW BEAUTIFUL! (and yummy) 

Topped with a bit of green onions....my favorite

AHH! Dream come true! 

Doesn't that look nice? I'm drooling just thinking about them. Please excuse the poor pictures. I'm working in it. We also have really poor lighting in our little apartment, and I don't know how to use my fancy camera! HA. Here is the recipes and links below! Enjoy!

Loaded Potato Soup

- 4 russet potatoes 

- 1/2 yellow onion. (I also used dried minced onion at the end to give it more flavor)

- 1 can low sodium chicken broth

- 1/2 can evaporated milk

- 3-4 tablespoons of butter

- 1/3 cup flour

- sour cream (about 1/2 cup)

- Salt and Pepper

- Cheese

- Bacon

- Green onions

We topped it with green onions. I had some bacon, but it was frost bitten, so we didn't use it. :( You can also top it with cheese, but we found it didn't need it and was perfect on it's own. This is an easy soup I'll be making again.You can find the recipe I used HERE.

Italian Bread Bowls

- 1 tbsp yeast

- 1 1/4 C warm water

- 2 tbsp sugar

- 1 teaspoon salt

- 1 tbsp vegetable oil

- 3 - 3 1/2 C flour

This is a great bread recipe. I'm glad I found it and will be making it again. :) Hopefully, I'll get really good at it. That'd be awesome. Anyway, You can find the recipe I used HERE.

Thanks for reading my novel of a post and I hope you enjoyed it! Maybe it'll inspire you to cook a bit more. :)

-SamiMae

Mexican Haystacks!

This is an awesome new meal I just tried tonight. :) The best part about this meal, is everything is something that I always keep on hand. I think there is a lot of flexibility with this meal. You can add spice add heat, or even another veggie/bean. Trevor and I even grabbed some chips to eat with it too.

Again, I'm not one to measure things out. I like to just throw it all in a pot and flavor it based on taste. A lot of times, I don't have everything that a recipe calls for, so I experiment. Here are the ingredients I used tonight:

Ingredients:
-1 can of corn (drained)
-1 can of black beans (drained)
-1 can of tomato sauce
-Salsa (I used a hot salsa and just poured a bit in)
-Taco seasoning (to give it some authentic flavor)
-Garlic clove
- Onions
-Water (about 1/2 cup)
-Chicken (I used leftover chicken from the can, nothing special.)
-Rice
-Cheese
- Sour Cream

I put the chicken in the pot and warmed it up. Then I put in the corn, black beans, tomato sauce, water, salsa, and water. I used dehydrated onions and mixed it in. I crushed a clove of garlic and put it in. It wasn't overpowering, very mild. I lightly sprinkled it with some taco seasoning and let is cook! I loved how fast this all warmed up. Where everything is already precooked, its just a matter of warming it up. During all this, I made 2 servings of Minute rice. I wasn't sure if I'd like it on top of rice, but it surprised me. It was perfect on the rice. By the time the beans and corn were warm, the rice was finished. We topped it with some cheese, and a little sour cream. YUM!

For this dish, I kept the sides simple. I served it with some carrots and ranch and some warm peanut butter cookies. (I spoil my husband. :)

This will be a recipe that I'll be making again! It's nice to make a meal from what I already have in my little pantry. This is also the perfect college meal, cheap, and made quite a large pot. I'm going to keep this meal in mind to make it again! 

-SamiMae

The Secret of Oatmeal

This week, Trevor and I discovered an awesome breakfast meal. It's called oatmeal! We have had the boxed stuff quite a bit. But this time, I made it from the actual oats. Yes, I cooked the oats on the stove! It took a bit longer but was awesome! We cooked with with milk, then topped it with brown sugar and frozen raspberries! What a breakfast. It was tasty and filled us up until lunch.

Sounds simple, and common sense. But being married, and having to figure out what to make for me and Trevor can sometimes be a challenge. Making oatmeal is cheaper than cereal, and healthier in addition to more filling. I just wanted to share this little secret that we have discovered. :)

-SamiMae