Semi-Homemade Seafood Enchiladas

Call me old fashioned....but I wouldn't call these enchiladas homemade because I used imitation crab meat and canned enchilada sauce. They were still good though and I dolled up the canned enchilada sauce to make it more creamy and luscious!!

I was surprised at how easy these were to make and fast too since all I had to do was cook the shrimp and veggies a little bit before assembling the enchiladas. I have a question though.....do you prefer corn or flour? That is a big question in our house!! Ohhhhh......I just thought of another question....have you ever made enchiladas with whole wheat tortillas?? I haven't cuz I just thought of it right now while typing......but now......I need to!! So......back to tortillas traditionally enchiladas are made with corn tortillas mostly, but I have often made them with flour tortillas. Then I realized calorie wise you get more bang for you bite with corn so I made corn with the exception of about four flour for my youngest son cuz he LOVES enchiladas with flour tortillas. But as I mentioned before.....I'm gonna have to give whole wheat a try just for kicks.

For this recipe it was just me and Tattoo man so I just made these with all corn tortillas. Which was fine with Tattoo man cuz that's what he prefers anyways.

2 cups imitation crab meat
2 cups peeled and deveined shrimp, chopped
4 mushrooms, sliced
4 green onions
1/2 of a green bell pepper, diced
1/2 cup cilantro, minced
1 large can green enchilada sauce
3 T flour
3 T butter
1 cup sour cream
4 cups shredded cheese (cheddar, jack, colby, pepper jack etc)
15 corn tortillas

In a frying pan saute shrimp with a little olive oil and mushrooms, 1/2 of green onions, and bell pepper until bell peppers are tender and mushrooms are cooked through. Then add cilantro and crab meat until crab meat is heated through. Remove from heat. In a medium saute pan, cook butter and flour for about 2 minutes, add enchilada sauce. Stir with whisk until thickened, about 3 minutes. Add 1 cup of cheese and stir until melted. Add sour cream and stir until dissolved. Pour about 1 cup of sauce in seafood veggie mixture and stir until well mixed.

Assemble enchiladas by first pouring about a 1/4 cup of sauce into bottom of 13 x 9 baking dish and coating bottom. Next heat tortillas in micro or on hot frying pan for a few minutes until tender. Place a spoonful of seafood mixture and a small handful of grated cheese into each tortilla and roll as tight as possible. Place side by side in your baking dish. Once all tortillas are rolled pour remaining sauce evenly over enchiladas. Sprinkle with remaining cheese and top with green onions. Bake at 350 for 20-30 minutes or until golden brown on top.

Fabulous Fish Tacos

I love fish taco's!!! I was bored....and when I'm bored....I cook or bake!! So I whipped up some fish taco's for dinner one night. Freshly fried corn tortilla's, homemade mango salsa, homemade spicy green salsa, cod with garlic and butter, lettuce and sour cream lime sauce! How much better does it get?

Fish
1 lb cod or any white fish (or shrimp....mmmm)
Cook or bake how ever you'd like.

Tortilla's
Fry corn tortilla's however you like them....extra crispy or soft and bendy...that's how I like them. I season them with season salt, it's my favorite! ;o)

Tomatillo Salsa
10-12 tomatillo's
1/2 med onion
1 jalepeno
3 cloves garlic
juice of 1 lime
1/2 - 1 tsp salt
handful of cilantro
Boil tomatillo's, onion and garlic for approx 15 minutes. Strain out tomatillo's, onion and garlic reserving the liquid. Put that and the rest of the ingredients into a food processor. Pour as much of the reserved liquid to make the consistency of the salsa as thick or runny as you like it. Salt to taste.

Sour Cream Lime Sauce
1/2 cup sour cream
juice of one lime
1 tsp agave or sugar
Stir well.

Mango Salsa
1 tomato, chopped
1/2 of a mango, diced
handful of cilantro, chopped
1/2 onion, chopped finely
Mix all of the ingredients, and salt to taste.

Don't forget to chopped lettuce, assemble the taco's and EAT THEM!!

Carne Asada, Arroz y Frijoles con Guacamole......bueno comida!!

Have you ever gone to a Mexican restaurant with the anticipation of having a great, authentic meal and left....hugely disappointed, unsatisfied and barely full cause the food wasn't even good enough to stuff yourself?? Yeah well that happened to me recently and I swore I was gonna come home and duplicate the meal and it was gonna knock my families socks off!! Nothing worse than paying good money for something you can make 10 times better!!

This dinner came out fabulous!!! It was by far the best guacamole and carne asada I have ever made!! I love it when that happens!! And well...beans and rice....I can do in my sleep.

Carne Asada

carne asada meat (they usually sell it sliced like that at the grocery store)

1 lg lemon, zested and juiced

2 limes, zested and juiced

1 Tbls chili powder

3 tsp salt

4 cloves garlic, mashed into paste

1 1/2 tsp oregano

1 1/2 tsp cumin

1 tsp chili flakes

1 tsp black pepper

3 Tbls oil, I used canola

Put meat and all ingredients in a large ziploc or large bowl or plastic container and mix until all meat is coated!! Refrigerate at least several hours or preferably overnight. Cook either on the bbq or in a frying pan or on a griddle.

Guacamole

 

The problem with guacamole nowadays is people want to add too much stuff to it. I think it tastes best in its simpliest form!! And.....fresh garlic is key!!

2 avocado's

 

2 cloves garlic, made into paste

small handful cilantro chopped

salt to taste

1/2 lime juice

Mix all ingredients, I don't like to completely mash my avocado's I like it kind of chunky. But you can do what you like!!

Make mexican rice.....I think the key to rice is frying it before you cook it!! Just fry it with oil, onion and tomato for about 7-10 min, then add your liquid and salt.

 

Beans

Boil your pintos with an onion cut in half, 3 cloves of garlic, a jalapeno, and salt until beans are cooked. Approx. 1 1/2 to 2 hours. I usually reserve about a cup of whole beans then throw the rest in the food processor. Then mix them all together. Then in a frying pan I heat some oil and add 1/2 of a very thinly sliced onion. Brown the onion, then add the beans and fry.

I served this meal with corn tortillas....of course!!

Sunday Mornin' Breakfast Burritos

Look at all these beautiful breakfast burritos. I used to make these once a month for church and we serve them in our cafe. You want to talk about pressure....try cooking for 60-75!! I've got it down to a science now!! It only takes about 2 1/2 hours from start to finish!! I will give you the estimated recipe for a few less!! ;o)

1 pound of ground breakfast sausage
1 pound of hashbrowns (not the shredded kind)
15 eggs beaten
1 cup milk
1/2 onion chopped
1 1/2 tsp salt
4 cloves garlic, grated
1/2 tsp black pepper
1 cup grated cheddar cheese or pepper jack or combo of your favorites
Approx 15-20 flour tortillas

Cook ground sausage thoroughly, also cook the hashbrowns with the onion in a seperate pan until golden brown.



Add all spices to eggs, add milk and beat until well beaten.

Add eggs and hashbrowns to the sausage and cook until eggs are cooked thoroughly.

Melt cheese on top and it should look a little something like above!! Can you say.....yummy??

Ripe off a bunch of foils and lightly heat the tortillas to make it easier to roll. Add a spoon full of egg mixture into a tortilla and roll like a burrito, with one end open.

Now dont you just wanna pick one up and take a bite?? I like to serve them with fresh homemade salsa!! Maybe I will post that recipe someday soon!!