Tag Archive | Fall Recipe

Enchiladas – Fall Reicpe

Enchiladas

INGREDIENTS
2 8oz cans Las Palmas Enchilda sauce
12 Chicken tenderloin breasts
1/8 cup Olive Oil
1 Tbls Lime Juice
1 Tbls Chili Powder
Shredded cheddar/Monterey Jack cheese
8 Flour tortillas

INSTRUCTIONS
1. Mix Olive oil, lime juice, and chili powder in a bowl and coat chicken. Saute chicken in frying pan until chicken is tender and almost done. Start to shred chicken in pan while it continues to cook.
2. Once shredded, add 1 8 oz can of Enchilada sauce to pan and simmer for 10 minutes.
3. Heat Flour Tortillas in a pan (no oil) one at a time. Put about a teaspoon of chicken in the tortilla with a handful of cheese. Roll tortilla an put in a light sprayed (with Pam) casserole dish. Fill the casserole dish with 8 enchilladas.
4. Add the 2nd 8oz can of Enchillada sauce on top of the 8 Enchilladas. Cover with cheese. Cover the casserole dish with foil, and bake 350 degrees for 20 minutes. Serve with refried beans

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Fall Recipe – Braised Short Ribs

Ingredients

6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can stewed tomatoes including liquid
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
a 1-pound bag peeled carrots
Garnish: finely chopped fresh parsley leaves

Instructions

Pat short ribs dry and season with garlic salt and pepper and flour. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary, and salt and bring to a boil.

Add ribs and vegetable to a large dutch oven. Cover, cook 350F for 2 hours, or until meat is tender. Transfer stew with a slotted spoon to a large bowl.  Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew with biscuits.

Tailgate Chili

Ingredients

1 pound lean ground beef

1 cup chopped onion

1 package McCormick® Original Chili Seasoning Mix

2 cans (15 ounces) kidney beans, undrained

2 cans (14 1/2 ounces) crushed tomatoes, undrained

Directions

1. Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.

2. Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped green onion