Comfort Food Archives - Page 12 of 16 - Garlic & Olive Oil Veins

Beef & Onion Enchiladas

I love Mexican food. I could eat it every day!! Tacos is usually my go to, but I also love a good enchilada.

I love that you can switch up enchiladas and basically put anything inside meat, or just cheese. These are ground beef, onion and cheese! So delicious. It’s full of flavor and so simple to put together. Even great to make ahead of time!

Beef & Onion Enchiladas

Ingredients:

1.5 lbs ground beef
1 T olive oil
1 large onion, diced
1 packet, reduced sodium taco seasoning
6-10 soft tortillas, (size of tortilla will depend on how many you need)
15-20 oz red enchilada sauce ( I always buy a can 28 oz in case you need more)
16 oz cheddar cheese

Toppings (Optional)
Sour cream
Onion
Cilantro

Directions: Heat a medium saute pan on high heat. Add in the olive oil and let heat 2 minutes. Next add in diced onion and cook 3-4 minutes until tender. Add in ground beef and break up with a spatula. Lower heat to medium. Add in the taco seasoning. Cook the ground beef until no longer pink, make sure to mix it often and continue to break up any bigger chunks. Once cooked, drain off excess fat. Let meat cool slightly before assembling the enchiladas.

Preheat oven to 350°. You will need a 13×9 baking dish or Pyrex. Lightly coat the bottom of the baking dish with enchilada sauce. Put some sauce on a plate and lightly dip in tortilla on both sides. Add in some cheese ( i use a few table spoons, as I like it cheesy) and a few spoonfuls of the beef mixture. Tightly roll up the tortilla and place in the baking dish seam side down. Continue with the remaining tortillas.

Once all the tortillas have been stuffed and rolled, top them with the enchilada sauce and cover the top with cheese. Place in oven for 30-40 minutes. (I love when the cheese on top gets crispy, so I usually cook about 40 minutes) If you don’t like that cook about 30 minutes.

If you are making this recipe ahead of time and going to refrigerate before baking you will need to add an extra 15-20 minutes to the cook time as the enchiladas will be cold.

Remove from the oven and let sit about 5-10 minutes. Cut up and serve with your favorite toppings.

May 12, 2020May 12, 2020

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Potato Skin Bites

I love being able to take left overs and turn them into something else. I’m not a huge fan of left overs unless it’s something DELICIOUS! I made these potato skin bites from left over baked potato!

I think this is going to be my go- to way to make these potato skin bites now. I will probably bake the potatoes a little less next time!

Next time you want a fun bar food, try these! Or if you have a left over baked potatoes they work wonderful!

Potato Skin Bites

Ingredients:

2 potatoes, partially or fully baked
1-2 cup shredded cheddar cheese (or any kind of cheese)
6 slices cooked bacon, chopped
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper
1 T olive oil

Optional Toppings:
Sour cream
Green onion
Hot sauce
Ranch dressing
Guacamole/Avocado

Directions: Preheat oven to 400. Drizzle olive oil to a baking sheet. Slice the potatoes about 1/2 inch thick and add the baking sheet. Sprinkle potatoes with garlic powder, onion powder, salt and pepper. Place in the oven or 15 minutes. Check the potatoes after 10 minutes. (Cook times will vary depending on how par-cooked your potatoes are) If they are crispy enough for you, remove from the oven and complete the following steps. If you like them crispier let cook a bit longer.

Once potatoes are cooked to your liking, remove from the oven. Add about a tablespoon of cheese (more or less if you want) and then top with a few pieces of bacon. Place back in the oven another 10 minutes so the cheese melts and gets all gooey and delicious!

Remove from the oven and top with optional toppings above. And enjoy!

May 8, 2020May 10, 2020

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Cheesy Potato Casserole

This potato dish is a perfect side dish to any meal! I love the simplicity of this dish but the taste you’d never know how simple it really was. I will tell you right now, this dish isn’t considered low fat or healthy by ANY means. This is a rich, cheesy and full of fat and calories dish. Hey, we need to treat ourselves, right? I don’t make this that often, but when I do, I enjoy it so much.

We ended up adding the potatoes to our Christmas Eve menu once the kids came along. It’s a kid friendly dish for sure. There are several different recipes out there like this one. I use a lot less butter. Some call for a full stick of butter inside the potatoes and then on the top, that’s totally not necessary in my opinion. 1 stick of butter is more then enough, sometimes I don’t even use that.

I usually make these with shredded potatoes, I feel like they are super tender. This time I used the small diced hashbrowns and cooked slightly longer and they came out just as good.

Everyone will love this dish, it’s sure to be a family favorite Take it to your next potluck, you’ll be the talk of the office.

Xoxo,

Julie

Cheesy Potato Casserole

Ingredients:

32 frozen hashbrowns, thawed (Diced or shredded)
1 10.5 oz can cream of chicken or cream of mushroom soup
1 cup sour cream
8-10 oz cheddar cheese (I like a little more)
1 stick of butter, melted
1 cup corn flake crumbs*
1 small onion, diced
1/2 T garlic powder
1/2 T onion powder
2 t salt (more to taste)
2 t pepper (more to taste)
2 t Garlic & Herb Seasoning (see Link below)

Directions: Preheat oven to 350. In a large bowl add the hashbrowns, cream of chicken soup, sour cream, cheddar cheese, diced onion, and all the seasoning and half the melted butter. Mix very well. Making sure you get all the potatoes coated. Add the potato mixture to an oven safe bowl. Evenly top with the corn flake crumbs. ( I add more, because I love the topping.) Drizzle the last half stick of melted butter over the topping. Bake in the oven for 1 hour or until the top is slightly golden in color. Let sit a few minutes, and serve hot.

Note: If you use the diced hasbrowns you may need to cook slightly longer. I notice that sometimes the hashbrowns are bigger making it take longer to cook. I prefer the shredded ones for this recipe, however when I took the pictures most recently I was only able to get the diced. Also, you can use more butter if you like. I like to use less since there is no real purpose for all the extra fat. It taste just as good. Some extra ingredients that would be fun and give it a nice kick would be cooked bacon goat cheese, ricotta or maybe diced jalapeños. If you can’t find corn flake crumbs, just buy a box of the cereal and crush them up or put in a food processor. You want them to be pretty fine, like consistency of breadcrumbs.

May 1, 2020May 1, 2020

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Pepper Burgers

Growing up my Mom always made home cooked meals. I can remember so many delicious dishes from my childhood. I’m so glad I came from parents who knew how to cook. I give my love for cooking and food credit to them. My family use to eat home cooked meals almost every single night, all sitting around the dinner table. I miss that.

This recipe is one that I love and that is very simple to make. It can be made with either ground beef or even ground turkey. It’s tender beef burgers with green peppers in a thyme sauce. Give is a look!

Pepper Burgers

Ingredients:

Burgers:
1.5 lb ground beef
1 egg, beaten
3/4 cup seasoned bread crumbs
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder
2 T water
1/2 T Worcestershire sauce
1 T olive oil

Sauce:
3 cups beef broth, low sodium or no sodium
3 T flour
1 T butter
1/2 T olive oil
1 small onion, diced
2 medium green peppers, cut in strips
2 t thyme, dried
2 T Worcestershire Sauce
2 t salt
2 t pepper

Directions: In a medium mixing bowl, add all the burger ingredients (except the olive oil) and mix well with your hands. (Don’t be afraid to get in there) From 4 oz patties, (about 6 patties total) You can make them bigger or small if you’d rather.

Heat a large sauté pan on high heat. Add in the olive oil. Let heat 3 minutes. Next add in the burgers and cook about 4 minutes on each side. Do in batches if your pan isn’t big enough. You want the burger to be nice and golden brown. (Note: they won’t be fully cooked through.) Remove from the pan and set aside.

In that same pan heat 1/2 T olive oil and add in the onion and cook 2-3 minutes. Add the butter to the onions and let melt. Next gradually add in the flour, mixing well and letting it cook about 3-4 minutes. Add in the beef broth next and stir. Add in the Worcestershire sauce, and season with thyme, salt and pepper. Stir mixture. Let cook 8-10 minutes on high stirring occasionally until the sauce starts to thicken and is bubbly.

After it starts to thicken, put the burgers back to the pan and add sliced peppers on top and cover and let simmer 20-25 minutes on low.

To serve the burger top with a few pepper slices and the sauce. Serve over rice or mashed potatoes. Enjoy!

Note: Feel free to use more broth for more sauce. We usually make extra sauce since it’s so good. Just adjust the amount of flour and add some more seasoning. This is a great make ahead dish. You can make ahead the burgers and brown them and then finish in the sauce when ready to cook. Also, the burgers freeze well and so does the sauce. you can make it and freeze and add in fresh peppers once you reheat.

April 17, 2020April 16, 2020

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The Best Enchiladas Ever

I made this recipes years back. Back before the blog and before when I use to write my recipes down on a recipe card and put into a recipe book. These enchiladas were made right off the top of my head and have since became my absolute favorite. I don’t make a lot because I try to eat healthy for the most part, but these are so good they are worth the extra calories!

When I first made these I make them for my Mom and I. I think the whole time I was making them she was giving me these looks in the kitchen. I wasn’t using the ingredients she’s use to when she makes enchiladas. I was using corn tortillas, which she’s not overly thrilled with and I was using muenster cheese. Yes, I know, it sounds weird. But it’s so delicious.

The tortillas are stuffed with shallots, muenster cheese and cilantro. Then I made a delicious white sauce for the top. So so so so so good!! Just make them once, and you’ll get exactly what I’m talking about.

The Best Enchiladas Ever

Ingredients:

3 large shallots, diced (or 1 medium onion)
12-16 corn tortillas
2 bunches fresh cilantro, chopped
1 lb sliced muenster cheese

Sauce:
1 large shallot, diced
3 garlic cloves, minced
1 cups chicken broth, (no salt added)
1 cup beef broth, (no salt added)
2 T flour
2 T butter
1/2 T olive oil
1 bunch of cilantro, chopped
8 oz sour cream
1-2 T chili powder
2 t salt
2 t pepper
4-5 slices muenster cheese, diced

Topping:

4 slices muenster cheese, diced

Directions: Preheat oven 350°. Put one slice of cheese in the tortilla with sprinkle of cilantro and shallots. Save 3 T to save for sauce & save 4 slices of cheese for sauce as well (Use however much prefer, I like cilantro so I usually go heavy on that) Put in a greased 13×9 Pyrex or a disposable aluminum pan. Continue this until all the tortillas are done.

For the sauce, heat a large sauté pan on medium high heat. Add in the olive and let heat 2-3 minutes. Add in the garlic and shallots and cook for 4 minutes. Add in the butter and let melt, slowly add in the flour and cook (making a roux) Next add in the broths, cilantro and spices. Let cook about 7-8 minutes, whisking often. Finish the sauce by adding in the sour cream and the cheese. Mix well until the cheese melts and the sour creams dissolves. Taste the sauce and make sure it doesn’t need anymore seasoning. Adjust to your personal taste.

Pour the sauce over the tortillas evenly, top with diced muenster cheese and cilantro. Bake for 35-45 minutes until bubbling. Let sit 10 minutes so it sets before eating.

April 14, 2020April 14, 2020

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Taco Bowl with Easy Cilantro Lime Rice

We all know how much I love tacos!!! They are my favorite thing to eat. I try and mix it up a bit doing taco salads, or just a nice bowl minutes the tortilla. I sometimes use low carb ingredients and other times just carb it up!

This bowl I made with a super easy non traditional cilantro lime rice. What do I mean by that? I literally through it together with what I had on hand. With this whole lock down and being quarantined, I keep thinking of things I want to make and then realize, wait…I don’t have that. So, that’s where this simple rice came from. Don’t come at me for it not being made the traditional way though, okay? Haha, just kind. Regardless this rice is delicious so try it before you knock it!

Taco Bowls With Easy Cilantro Lime Rice

Ingredients:

3 cups rice, cooked
1 lb ground beef ( I use 85% lean)
2 T low sodium taco seasoning
3 bunches of cilantro, stems removed and chopped
1 lime, juiced
1 1/2 T olive oil
2 t salt
1 t pepper

Toppings:
cheese
onion
sour cream
cilantro
guacamole
avocado
tomatoes

Directions: Heat a medium sauté pan on medium heat. Cook the ground beef, gradually breaking it up while it cooks. Add in the taco season and cook till no longer pink. Set aside taco meat.

To make the rice take recently cooked warmed rice (or heat it) add in olive oil, chopped cilantro, lime juice and salt and mix well. Let sit a few minutes covered while the flavors marry. (Note: Don’t add the cilantro to super hot rice. I feel like once it sets the cilantro comes off tasting over cooked. )

To assemble the bowl. Start by adding in the rice. Top with a 4 or so oz of the taco meat. Next add the toppings you enjoy. Serve immediately. Yum! Enjoy!