The Urban Cowgirl: Cheese Enchiladas with Chili Gravy

I feel a little embarrassed that I came to cheese enchiladas so late in my life in Texas.  I always kinda looked down on them, like they were the "lesser" enchiladas behind their chicken and beef siblings.  Boy, was I missing out.  I have come to appreciate the beauty of a corn tortilla filled with melted Cheddar and topped with a chili gravy.  It is true perfection.  Unfortunately, it's been a bit of a task finding a recipe that replicates that restaurant flavor of the chili gravy.  Not sure this one is quite there, but it's the closest I've ever come, so I'm claiming it.

Note: I substituted some of the salt for Adobo seasoning without pepper.

Cheese Enchiladas with Chili Gravy
Adapted from The Urban Cowgirl blog

Sauce

1 pound 80/20 ground beef, chili grind if available
1 tablespoon kosher salt
½ teaspoon black pepper
⅓ cup minced white onion
2 tablespoons Texas chili powder, such as Gebhardts
1 teaspoon garlic powder

1 teaspoon onion powder
½ teaspoon Mexican oregano
2 teaspoons ground cumin
¼ cup all-purpose flour
½ teaspoon kosher salt
2½ cup beef or chicken stock
1 teaspoon fresh lime juice

Enchiladas
12 ounces medium cheddar from the block, freshly grated
½ cup minced white onion
12 fresh yellow or white corn tortillas
1 cup oil for frying

To make the chili gravy:
In a skillet on medium heat, begin searing the ground beef and breaking it up well with a wooden spatula. Sprinkle in the salt (start with half and add more if needed) and pepper and let the meat sear well as you break it up. The dark brown parts of the sear will dissolve and enrich the chili gravy later adding to the flavor.

When the meat is well-seared, add in the onion and cook for 2 minutes, tossing frequently.

Add in the chili powder, garlic powder, onion powder, Mexican oregano, and cumin and let the spices brown and toast in the pan along with the beef.

Finally, turn the heat down to medium and sprinkle in the flour. Toss the flour in the meat and incorporate into the fat and juices creating a roux of sorts. When the flour dissolves into the mixture, pour in the beef stock and whisk it into the mixture.

Turn the heat up to medium-high heat and stir frequently bringing the mixture up to a boil. Allow the mixture to thicken, then lower the heat and simmer for 15 to 20 minutes (or longer if desired). The longer the chili cooks, the more the flavors in the chili gravy will enhance and deepen.

Finish the gravy with ½ teaspoon more salt, if needed, and the fresh lime juice for acidity.

To make the enchiladas:
Preheat the oven to 400°F.

Grease a 9x13-inch casserole dish with a little bit of olive oil or pan spray so the enchiladas will not stick.

Add 2 tablespoons oil to the bottom of a nonstick skillet and heat over low heat. Add a corn tortilla into the pan and fry for about 1 to 2 seconds on each side, then transfer to a paper towel-lined plate for holding. Continue with the remaining corn tortillas until all of the tortillas are soft, oiled, and warm.

Lay out one corn tortilla and in the center of the tortilla add 2 tablespoons or so of freshly grated cheddar cheese and a sprinkling of minced onion. Roll them up and place them in the baking dish with the seam side down. Fill the entire baking dish with enchiladas tucked closely together. Ladle the hot chili gravy sauce on top of the enchiladas.

Place in the oven and bake for 20 minutes or until hot and bubbly. Sprinkle extra cheese and white onion on top if desired.

Makes 6 servings

Tastes of Lizzy T: Frito Salad

Confession time.  I remember eating this salad when I was in elementary school at the cafeteria.  I remembered most of the ingredients, and I definitely remember it being orange.  And I remember loving it.  Haven't had it in a very VERY long time.  I figured it had been quite long enough.  This actually makes a pretty fantastic meatless meal, or you can add some browned ground beef, maybe seasoned with taco seasoning?  I definitely missed this thing.

Frito Salad
Adapted from Tastes of Lizzy T blog

1 head iceberg lettuce, chopped into bite-size pieces
2 large hothouse tomatoes, cut into bite-size pieces
4 green onions, sliced
1 (15-ounce) can ranch style beans, drained
12 ounces finely shredded sharp Cheddar cheese
1 cup Kraft Creamy French dressing

4 cups Fritos

Combine all ingredients except Fritos in a large salad bowl.  Just before serving, mix in the Fritos.

Makes 8 side servings or 4 dinner size portions

Mountain Cookin' with Missy: Garlic Cheddar Biscuits

Yes, I know I already have a version of the famous Red Lobster Cheddar Bay Biscuits on this blog.  No, you can never have too many recipes for hot cheddar biscuits brushed with melted butter.  And I love that these are cooked on a cute round cast iron griddle.  I might have bought one just because I had so much FOMO after seeing it for the first time.

Garlic Cheddar Biscuits
From Mountain Cookin' with Missy

2½ cups White Lily self-rising flour
¼ cup (½ stick) cold unsalted butter, shredded on a cheese grater
½ teaspoon garlic powder
1 heaping cup shredded sharp Cheddar cheese
¾ cup buttermilk

Topping:
¼ cup (½ stick) salted butter, melted
¼ teaspoon garlic powder, or more to taste
½ teaspoon dried parsley

Preheat oven to 400°F. Generously butter a 10-inch flat round cast iron griddle.

Put the flour in a medium bowl, then add shredded butter, garlic powder, and cheese and briefly mix together. Add the buttermilk and stir until the dough is sticky. With floured hands, pinch biscuits from the dough, about 1½ to 2 inches in diameter, and roll each biscuit into a ball. Start laying the biscuits in the middle of the griddle, then add the remaining biscuits in a circle around the first one. Bake for 20 to 25 minutes, or until tops are light brown.

While biscuits are cooking, mix together all topping ingredients. Brush the butter mixture on the hot biscuits as soon as they come out of the oven.

Makes 12 biscuits

Heinz: Country-Style Pork Chops

I pulled some pork chops out of the freezer and knew that I wanted to do something with the jar of pork gravy that had been staring at me for months, but I didn't know what the answer was.  At least until I looked at the side of the jar.  Chops cooked in mushroom gravy?  Sign me up.  It's a super easy dinner, definitely good for a work night, and makes something very satisfying with minimal effort.

Country-Style Pork Chops
From Heinz

1 small chopped onion

1 cup sliced fresh mushrooms

2 tablespoons vegetable oil

4 boneless pork chops, salt and pepper to taste

1 (12-ounce) jar pork gravy

⅓ cup sour cream

½ (2.8-ounce) can fried onions (optional)

In a large skillet, cook onion and mushrooms in oil until tender; remove from skillet. In same skillet, cook pork chops until browned on both sides; season with salt and pepper.  Stir in gravy.  Return onion mixture to skillet. Cover and simmer 10 to 15 minutes or until pork chops are done.  Stir in sour cream; heat until thoroughly cooked.  Top with fried onions.

Makes 4 servings

Leite's Culinaria: Chocolate Stout Cake

I've always been curious about this chocolate cake made with beer, so in honor of St. Patrick's Day, I decided why the heck not try it?  I am ever so glad that I did.  This may be one of my favorite chocolate cakes.  The cake itself is rich and almost fudgy, with a deep flavor that must be coming from the Guinness.  The icing is the perfect foil, sweet and creamy.  This may be chocolate cake nirvana.

Note: I baked it in a 13x9-inch pan and made double the icing.

Chocolate Stout Cake
By Leite's Culinaria

For the cake:
Cooking spray or butter for the pan
2 cups all-purpose flour
1 teaspoon table salt
2 teaspoons baking soda
1 teaspoon baking powder
2 cups dark stout such as Guinness, or strong coffee
1 stick (4 ounces) butter cubed, or ½ cup (4 ounces) mild vegetable oil

1 cup unsweetened cocoa powder plus more for the pan
2 cups granulated sugar
1 tablespoon distilled white vinegar

For the cream cheese frosting:
4 tablespoons (½ stick) unsalted butter

½ cup (4 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Pinch salt
2 teaspoons fresh lemon juice (optional)

Make the cake:
Preheat the oven to 350°F. Spray or butter a 9- to 10-inch springform pan or a 9x13-inch rectangular cake pan. If using the springform pan, line the bottom of the pan with a parchment circle, spray or butter the parchment, and then lightly dust with cocoa powder. Wrap the outside of the springform pan tightly in foil to prevent the thin cake batter from leaking through.

In a small bowl, whisk the flour, salt, baking soda, and baking powder together.

In a large saucepan over medium heat, combine the stout or coffee with the butter cubes, stirring until the butter has completely melted. (If substituting vegetable oil, stir with the stout or coffee over medium heat until warm.) Remove the saucepan from the heat.

Whisk the cocoa powder and sugar into the liquid mixture until well-combined. Using caution in case the mixture bubbles up, slowly add the vinegar, followed by the flour mixture, and stir until smooth.

Pour the batter into the prepared pan. The batter may look foamy but it will settle as it bakes. Bake until a toothpick inserted in the middle of the cake comes out clean, 40 to 50 minutes. Let the cake cool completely. Once cooled, remove the sides of the springform pan, if using.

Make the cream cheese frosting:
In a small saucepan or skillet over medium heat, melt the butter, swirling occasionally as it begins to boil and crackle. Continue cooking and gently swirling until the butter turns a light golden color and releases a nutty aroma, 4 to 8 minutes. Pour the butter into a large heatproof bowl and let it cool completely. (You can pop it in the fridge to help speed things up.)

When the butter has cooled, use a whisk or electric hand mixer to blend in the cream cheese. Gradually add the confectioners’ sugar, a little at a time, beating until the frosting is smooth and thick, 2 to 3 minutes. Beat in the vanilla extract, salt, and lemon juice, if using. (If the frosting is too soft, chill it until thick enough to use.)

Spread a single layer of the frosting atop the cooled cake. Use an offset spatula or butter knife to make small, decorative swirls.

If using a springform pan, transfer the cake to a serving plate, if desired. Slice generously and serve, preferably with a cup of tea or a tall glass of cold milk. The cake will keep for several days, covered, in the refrigerator.

The Salty Marshmallow: Instant Pot Country Style Ribs

I've been trying to think of new ways to use my Instant Pot, and I figured there must be a way to cook country style ribs in it.  For those not in the know, country style ribs can be quite delicious, but require a bit of cooking to get to the tender-and-delicious stage.  Instead of boiling them away on the stove top followed by baking in the oven, why not use a pressure cooker to speed things along?  In about an hour I had a delicious, easy dinner.

Instant Pot Country Style Ribs
Adapted from The Salty Marshmallow

1½ pounds country style pork ribs

¾ cup beef or chicken broth
½ cup barbecue sauce, plus more for serving

Dry rub:
1 tablespoon lightly packed brown sugar
1 teaspoon each: kosher salt, paprika, garlic powder, onion powder, and freshly ground black pepper
¼ teaspoon cayenne pepper, optional

In a small bowl mix together the dry rub ingredients until well combined. Spread the dry rub evenly on both sides of the ribs and massage into the meat.

Pour the broth into the bottom of the Instant Pot. Add the ribs to the Instant Pot and pour over the barbecue sauce.  Lock the lid on the pressure cooker. Cook on manual, high pressure, for 40 minutes. After cooking is finished, use the natural release method; this will take about 15 to 20 minutes.

Remove ribs and serve immediately with extra barbecue sauce as desired.

Makes 4 servings

Broccoli Cheese Soup

I don't know why, but I was feeling like soup today.  Although maybe this is more of a chowder consistency.  It's super filling and warm and good.  I know it looks like a long ingredient list for soup, but I promise it still comes together quickly and easily.  This recipe can very easily feed a whole family, and you can take on some bread if you really need something additional.

Broccoli Cheese Soup

6 tablespoons unsalted butter
½ onion, finely chopped
1 large carrot, grated
6 tablespoons all-purpose flour
2 cups chicken broth
4 cups whole milk
1 cup heavy cream
2 large heads broccoli, cut into bite-size flowerets an inch or less in diameter, stems discarded
1½ teaspoon roasted garlic powder
¾ teaspoon smoked paprika
¾ teaspoon ground mustard
¼ teaspoon Accent powder (optional)
½ teaspoon ground white pepper
1 teaspoon kosher salt
Pinch cayenne pepper

1 tablespoon Worcestershire sauce
10 ounces grated sharp Cheddar cheese
2 ounces grated Monterey Jack cheese
½ cup grated gruyere cheese

Melt the butter in a large pot over medium-high heat, then add the onion.  Cook, stirring occasionally, until onion is mostly translucent.  Add the carrot and cook for another minute or two.  Sprinkle the flour over the onion-carrot mixture, and mix until it forms a paste.  Continue to cook for a minute or two, or until the flour smells nutty.

Add the chicken broth and mix well to incorporate into the onion-carrot roux.  Then add the milk, cream, and broccoli.  Mix well.  Add the garlic powder, paprika, mustard, Accent (if using), white pepper, salt, cayenne, and Worcestershire sauce.  Mix well.  Once the soup starts to bubble, turn the heat down to medium, partially cover the pan, and cook for 6 to 8 minutes, stirring often to prevent scorching, until the broccoli is tender.

Remove the pot from the heat, add the cheeses, and mix well until the cheese is melted and fully incorporated.  Serve hot.

Makes 12 servings

Stella 'n Spice: Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

I was introduced to this Korean chicken dish many, many years ago, and only recently did I consider possibly trying to make it.  Back when I originally had it, the internet was not quite the way it is currently, so finding a recipe back then for something this "exotic" was almost impossible.  Luckily I was very happy to be inundated with options this time around.

Note: This is pretty spicy.  The rice helps, and if you have any banchan for the side, that will help, too.  But be prepared.

Dakdoritang 닭도리탕 (Korean Spicy Chicken Stew)

Adapted from Stella 'n Spice blog

1 (4-pound) whole chicken, cut into 10 pieces

1 pound peewee potatoes
2 large carrots, cut into chunks

½ large yellow onion, cut into wedges
2½ cups chicken stock

2 teaspoons sesame oil
1 teaspoon sesame seeds

Braising sauce:

6 tablespoons gochugaru (Korean red pepper flakes)
4 tablespoons gochujang (Korean red pepper paste)
4 tablespoons granulated sugar
4 tablespoons mirin

½ cup soy sauce
2 teaspoons doenjang (Korean fermented soybean paste)

2 teaspoons Buldak spicy ramen sauce
2 teaspoons minced ginger
¼ cup minced garlic

4 green onions, white and light green parts cut into 1-inch chunks, remaining green part sliced finely for garnish

Combine all of the braising sauce ingredients together, then add the white and light green portion of the green onion.  Make 2 to 3 slashes into the chicken pieces, then toss them in the sauce mixture until well coated.

Put the chicken pieces and sauce mixture into a shallow pot. Use the chicken stock to collect any leftover sauce in the mixing bowl, then add it to the pot.  Bring to a boil, then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.

After 20 minutes, add the potatoes, carrots, and yellow onion. Mix well so that the vegetables are mostly submerged in the sauce. Cover and cook for another 20 minutes.  Stir occasionally, and spoon the sauce over the chicken and veggies.  When the potato is just about fork tender, uncover and drizzle over the sesame oil. Stir and continue to cook for another 5 minutes until the sauce has slightly thickened.  Turn off the heat then top with sesame seeds and chopped green onion.

Makes 4 to 5 servings

Favorites from The Little Mushroom: Baked Green Beans Dijon

A while ago I picked up a comb-bound cookbook for a restaurant called The Little Mushroom, which after a little research, was apparently a very popular little place here in Dallas during the 70's.  I'm all about some nostalgia, so I bookmarked some of the recipes that sounded more like than not to turn out pretty well.  This is my first attempt, and other than the almost overbearing Dijon mustard flavor, it was actually quite good and definitely easy for a week night when the same old green bean casserole just isn't doing it for you.

Note: I used the full 3 tablespoons of Dijon mustard that the original recipe called for, and it was quite...strong.  I would probably go with 2 from now on, unless I was cooking for someone who just really needed their sinuses cleared.

Baked Green Beans Dijon
From Favorites from The Little Mushroom

½ cup mayonnaise
½ cup sour cream
2 to 3 tablespoons Dijon mustard
1 teaspoon garlic salt
1 teaspoon dried minced garlic
1 tablespoon Worcestershire sauce
Dash Tabasco
2 (16-ounce) cans green beans, drained
½ cup finely chopped pecans

Preheat oven to 350°F.

Combine the first seven ingredients and mix well. Place the green beans in a baking dish and cover with the sauce mixture. Bake for 15 minutes. Top with the pecans and bake for 10 minutes more.

Makes 8 servings

Best Turkey Tetrazzini

I think one of my favorite casseroles is turkey tetrazzini.  If I see this anywhere at a restaurant, you can be guaranteed that I will order it, even knowing it's probably not that good.  Even better if I'm at an old school cafeteria.  I'm not sure where my love for this dish came from, but it's pretty all-consuming.  And I've been looking for an amazing recipe so that I don't have to rely on the frozen Stouffer meals I've been packing into my freezer.  This casserole is everything good and warm and creamy and savory.  And it's a fantastic use of all that extra holiday turkey.

Best Turkey Tetrazzini

6 tablespoons unsalted butter, divided use
8 ounces cremini mushrooms, sliced

4 shallots, finely chopped

3 cloves garlic, minced
¾ cup medium sherry
⅓ cup all-purpose flour
1½ cups turkey stock

2 cups heavy cream

Kosher salt
¾ teaspoon ground white pepper

1 teaspoon dried thyme

⅛ teaspoon ground nutmeg
2 cups shredded turkey

12 ounces spaghetti noodles, cooked

¾ cup frozen green peas, optional

3 tablespoons pimento
½ cup plus 2 tablespoons grated Parmesan cheese, divided use
⅓ cup panko

Preheat oven to 350°F.

In a 12-inch skillet, melt 5 tablespoons butter over medium-high heat.  Add mushrooms and shallots and sauté until the mushrooms have released their water and the shallots are translucent.  Add the garlic and sauté for another 30 seconds or so.  Deglaze the pan with the sherry and allow it to reduce by half.

Sprinkle the flour over the mixture and stir, allowing the flour to cook slightly.  Add the turkey stock and heavy cream and allow the mixture to cook until thickened.  Add the salt, pepper, dried thyme, and nutmeg to season.  Fold in the turkey meat, spaghetti noodles, green peas, pimento, and ½ cup of the Parmesan cheese.  Turn the mixture out into a greased 13x9-inch glass baking dish.

In a separate dish, combine the remaining 2 tablespoons of Parmesan cheese, panko, and the remaining butter, melted.  Sprinkle the panko mixture evenly over the casserole and bake, uncovered, for approximately 30 minutes, or until bubbly and breadcrumb topping is lightly browned.

Makes 12 servings