More lazy enchiladas

Remember my previous crockpot enchiladas? Well, I made them again because I need some comfort food. It was a particularly rough week in my little world as I've been a bundle of nerves as well as tired as well as caring for two children who've been sick. So, enough was enough and I decided that with my fall again off the dairy free bandwagon that I was going to have one last bender for a while with that which I love so much. And that I am doing. I have enough leftovers for 4 more meals I think. And this is crazy-lactating-woman-I'll-stab-your-hand-with-a-fork-if-you-even-look-at-my-plate size meals. There's no pic because I just didn't think to take one while I was in comfort food bliss last night.

Here's the second version (which could feed a house full of perpetually starving teenagers)
The shopping list is:
2 lbs ground beef (or chicken or whatever it is that's on sale that you want)
2 ginormous sweet onions (I'm talking about those suckers that are almost as big as your head. They're sweet and mild but add a great flavor and texture)
4 cans enchilada sauce
3 cans of tomatoes with chilis or fire roasted with garlic
1 small bag of frozen corn
1 small bag of frozen black eyed peas
1 lb bag of shredded cheese or the brick if it's cheaper and shred it yourself
Sour cream for garnish
Olives for garnish (optional)

To make:

Cook the meat and diced up onions together until the meat is barely pink and set aside for a few minutes to cool.

Spray your 6 qt crock well so you don't burn anything. Burned enchiladas would be a sad waste of food.

Then layer in the crock:
corn tortillas. (I put 4 on each "layer")
a couple TBSP enchilada sauce
2-3 big cooking spoons of the meat mixture from above
2-3 TBSP fire roasted tomatoes with garlic or ro-tel (I used both)
a couple TBSP enchilada sauce
1/2 cup frozen corn
1/2 frozen black eyed peas
couple handfuls of shredded sharp cheddar cheese (from a 1 lb bag).
Repeat this 2-3 more times. Put on a final layer of tortillas and the rest of the cheese from the bag which should be about two cups and the rest of the can of enchilada sauce. (I think I had half a can at the end).

Set on high and let it cook 3-4 hours. Garnish and chow down.

Now, you may notice when it comes out of the crock it's a little runny. If it's too runny for you put a couple tortillas on the plate before you serve. There's a reason for this madness.... In the event you should have leftovers, which I'm lucky enough to have for the next couple days, the enchiladas are reheating perfectly because I put enough liquid in this time. Last time I didn't feel I had enough. For the reheat I put two extra tortillas in my bowl and scooped the enchiladas on top and got it hot that way. I put my sour cream and olives on top and I am in heaven. I only spent $6 in ingredients because most of it I had already in my pantry/freezer. My mom bought me the meat before she left because she was afraid I was going to starve if I was going through a week of no cooking. I'm not starving. For a little effort there's a lot of bang for the buck.  So, there you have it. Oh, and this easy makes twice what my first efforts made. So, for normal non-lactating folks this would easily feed at least 8-10 people. If you added some beans on the side you could make this stretch very easily to feed your own mini-army. Enjoy!

Crockpot Meatloaf

I had some ladies over the other night and I made a meatloaf in the crockpot. It actually turned out pretty good. The whole meal actually worked out because I only used the crockpot or the microwave for the entire thing. Now, I'm not a fan of beef much anymore but I really wasn't sure of what to make that would be pleasing because these were new friends that I had met and I didn't know what their food style was. I figured a meatloaf was going to be pretty easy and the least offensive. It was. Let's start with dessert though....

I made an almond poundcake in the crockpot the night before. I had a mix from Tastefully Simple lying around and I wanted to use it up. I also did it using what I had on hand. Since I'm supposed to be dairy free I didn't have much real butter in the house. I had 4 tablespoons left in the fridge from when my mom was visiting over the winter break. So that along with my vegan butter is what I used for the required butter component of the mix. Also, you need to spray the heck out of the stone. I only half-assed it because I wasn't fully paying attention since Tot was hanging around. So, when I say spray it I mean it. Don't miss an inch. Mix the batter according to package directions and then put it in the stone on low for about 4 hours or until the toothpick comes out of the center clean. I did this the night before when I was frantically cleaning off my kitchen table of all the craft projects and hidden poptart crumbs Tot left behind.

The meatloaf:
1 lb ground beef
1 packet of onion soup mix
1/2 onion diced very fine (With my love of garlic what's not to like about onions, they're relatives.)
1/2 tsp garlic powder
1 egg
3/4 c breadcrumbs
1/4 c warm water
3/4 c barbecue sauce (I used Jack Daniels Spicy Original)

Mix it all together. Shape it into one of them mini loaf pans. Mine was frozen when I went to put it in the crock so it would hold together better. I was also able to just run the loaf pan under warm water to get the pan off so I could stick the brick of meat in the crock. I cooked it on high for six hours with some carrots in there and a topping of sauce. And serve on the side was extra sauce warmed up for anyone that wanted it. I threw some squash in the microwave and the meal was done. Very easy and the best part was that it was very lazy. ;-)

There aren't any pics because I didn't think of it. And Daredevil has been a little under the weather all week so she grabs anything that looks shiny and tries to shove it in her mouth. Teething is such a bugger.

Enchiladas and Cornbread, oh my!

I have had the worst craving for these two things. And most places I've been to usually make savory cornbread and while that's fine and dandy I just have never loved it. I'll eat it but usually regret it because it's just not the right flavor for me. So, I gave this recipe a whirl. It turned out really good and this dish was dairy free for those wondering. I used almond milk in lieu of the skim milk because that's what I had on hand and there was no flavor difference. To be honest it was the flavor I was looking for. A slightly sweet, but nice and dense cornbread. And I made it in my 2 quart crock pot!

I would never have thought you could make cornbread in a crockpot, but I don't have a working oven so I'm in a need to get creative mode. Hubs has tried a couple times to light the oven and it just doesn't work. A bummer because I love to cook almost as much as I love to eat. Scratch that, it's an even 50/50. I just hate the clean up. Anyway, try this sometime. I mixed the ingredients together and dumped it all in my greased crock and let it cook on high for almost 4 hours. It got a little brown on the edges which I actually like because it's kind of a carmelized taste.

Ok, onto the main star of the evening. I didn't do this dairy free because I had ingredients in the house that needed using up and I decided to cheat. I know I'll pay for it later as will Baby, but let me tell you it really was worth it. I also used prepackaged ingredients because I didn't have anything on hand. I haven't soaked a pot of beans yet and I don't have a pressure canner yet to do my own tomatoes. As for enchilada sauce I'm really about being lazy today so that's what I did. I've got a recipe from scratch though that I'll post once I dig it out.

Corn tortillas (6" diameter)

1 lb ground beef

1 large onion diced

5 cloves garlic finely diced

2 10 oz. cans medium enchilada sauce

1 10 oz. can of black beans drained and rinsed very well

1 can mild Rotel

8 oz. shredded Mexican cheese

In a skillet brown up some ground beef and chop it to the consistency you want. I did mine on the smaller side of being pretty well chopped up in there. I also used 93/7 beef. I hate using 80/20 beef 99% of the time so I use meat with less fat. (Part of the reason for this is that I hate draining meat and the other part is that the high fat meat is still pretty expensive and so much of it cooks out because it's fat which is a rip-off to me.) Anyway, once it's cooked turn up the heat for a minute and it'll cook off the grease, and throw in your onions then garlic. Once you hear the onions starting to sizzle turn the heat back down. Then add the black beans and just let things warm up for a minute. Turn off the heat and let it sit for little bit to cool off. Do some dishes. Or you can make some cowboy caviar which is what I did.

When the meat mixture is cool.....
Grease your 4 qt. or 6 qt.crock very well. I, surprisingly, remembered this step today! I've been notorious lately for forgetting to do so.
In the bottom scoop a little enchilada sauce then place tortillas to cover the bottom. I used 4 for the bottom of my crock. Then a spoon of the Rotel. Layer meat, another couple spoons of sauce, then cheese. Top with more tortillas. Do this until you run out. I think mine had three layers. Make sure you have some sauce and cheese left to round out the top of your tortillas there. Place on high and cook for 4 hours. I think I could have gotten away with it cooking only 3 hours but it was really good. It had flavor and a little kick to it. Garnish with whatever you like: salsa, sour cream, lettuce, olives. You get the idea!

Ok, onto the bonus of the cowboy caviar. I had this for the first time in my life just last month! Oh wow, what have I been missing. My good friend, the lovely V, is who introduced me to it. Here's what you need:

1 small can of black eyed peas drained and rinsed
a few stems/leaves of cilantro washed/dried and chopped (I just pinched and pulled off the bunch)
3 roma tomatoes seeded and chopped
2 green onions washed and chopped
1/2 large red onion diced
Pinch of kosher salt and fresh cracked pepper
3 oz. of Italian dressing

Mix all of the ingredients together in a bowl, cover and refrigerate. Serve with tortilla chips.

Ok, so I have a full stomach and after writing this I'm ready for a third helping! Happy eating.  And don't worry, I will be tinkering soon and coming up with a tasty vegetarian recipe for this as well. ;-)

One of my versions of crock pot chili

Today is a throw it in the crock day. And it's vegetarian (probably vegan but I didn't look closely at the ingredients in the cans)

Here it is:

3/4 pound of dried kidney beans (these were already prepped and in the freezer ready to go. So, it's probably about 5 cups of beans prepped)
1 14 oz. can black beans
1 14 oz. can garbanzo beans
4 14 oz. cans zesty chili seasoned tomatoes
4 tbsp chili powder
2 tbsp cumin
2 tsp onion powder
1 large onion chopped
9 oz. green chilis
1/2 tsp. fresh ground black pepper, garlic salt, paprika

Throw it all in the crock pot and let simmer for 8 hours. Top with shredded cheddar and serve with brown rice or whatever floats your boat.

**Warning, if you're not going to be home during the day to stir this one add some olive oil (about 2 tbsp to the crock to help prevent some overcooking). I usually make this when I know I'm going to be home and able to stir throughout the day so the tomatoes don't burn. Nothing like burnt chili to turn you off!
And one more thing.... I go by smell usually when cooking so I know if it needs to be reseasoned. I also like my seasonings on the heavier side. If you don't adjust as needed. And since this is vegetarian this is one of those things that if you are giving an occasional stir throughout the day to also give a quick taste to make sure it suits your desires.

Halloweeen is over...

Thankfully. We didn't do anything because it was rainy and we were just flat out tired. So, we did relax for the most part. But, now with the cold weather approaching that means crock-potting should really kick into full gear. Especially before the new baby arrives so I can cook without too much stress. Throw it in the pot and let it do it's thing! So, stay tuned. I will run the gamut of some of our past favorites. Most are meat recipes because I hadn't really gone towards vegetarian leanings yet, but as I concoct something that is tasty I will be sure to post that recipe as well for any who might appreciate it. Here's the first: Not making today so I don't have a picture, but my very picky in-laws who think my cooking is generally weird (even though you'd pay out the nose at a restaurant for it) like this...

Crock pot roast beef (6qt)

2.5 lbs bottom round roast
4 potatoes peeled and cubed
1 large onion diced
3 large carrots peeled and julienned
1 can of golden mushroom soup (if you have home made, even better!)
1/2 cup of water
1 tsp each of the following: garlic powder, paprika, parsley
1/4 tsp rosemary
1/2 tsp each of salt and fresh cracked pepper
Variations tried: add 10 oz. sliced mushrooms (love)
can also just use 1 cup beef broth in crock in lieu of mushroom soup and the water, but it will be more juice than gravy. Still good to sop up with bread though.


Place beef in pot fat side up! Add rest of ingredients and put on low for at least 8 hours. 10 is better to be honest. When it's ready pull beef out carefully and pull off fat layer. Put back in pot and shred the meat which is what it will want to do anyway. Serve with warm crusty bread and small side salad. Great on rainy, chilly nights!

Dinner and sewing

Not at the same time!

So I threw dinner in the crockpot today because I still can't deal with cooking for the most part, nor meat. It needs tweaking, but could be a good side dish for anyone having roast beef or chicken. In my 2 qt. crock I put:

3 sliced large red potatoes
1 small onion diced fine
1 bunch of green onions sliced, inlcuding the white part
8 oz. mushrooms sliced
1/4 tsp fresh cracked pepper
1/2 tsp garlic salt
1/8 tsp paprika
1 can of golden mushroom soup
7 oz shredded cheddar cheese

I layered everything in the crockpot and wound up with 3 layers. The cheese didn't melt in between two layers because I got paranoid and added a half cup or so of water. It didn't need it at all. I have a bit of soupy concoction, but still tasty. Next time, I'll leave out the water and figure out something different with the cheese, but still use that much because it is good. This would probably be 4 generous side portions. And next time I might try it with some cheddar cheese soup.


Onto the sewing...well serging. It took me an hour and half of trial and error tonight to get things right. But I finally started working on my hemp inserts for my diaper stash. I have enough fabric left over that I can make about 30 additional inserts which I plan on selling on etsy. 6 will be for super soakers overnight and the rest will be for regular daytime use. So, we'll see if they sell. I hope they do because obviously that would be a sense of accomplishment after all the hard work going into them. But, I am really excited to get the ones for my diaper stash done, plus I am making diapers for my newest arrival so it'll be neat to see everything together for those diapers. And I only have a couple more months before I can see the fluffiness on a newborn bum! :-)

It's a little bit of everything

Pregnancy and chasing after a high need and demanding toddler has been kicking me in the behind. I finished a request for etsy that I'm really excited about although I think it took me a month to finish between morning sickness, braxton hicks and the toddler that loves sewing machines/sergers and has to be right in the thick of action. I got a new serger, well new to me anyway, so I am working out the kinks of getting to know it and get better. And I am getting better each time I sit down.

On the personal side of sewing I'm working on what to do for Christmas since this year will have to be largely handmade because my husband probably won't have a job and we need to save money for hospital bills. I'm also working on making some reusable snack/sandwich bags to have around. And I'm going to be working on some maternity shirts since I can't find anything that fits properly, as well as some nursing tops/tanks especially for night time. Cold weather nursing with exposed skin does not make for a happy mama.

And tomorrow my friend and I are going to hang out and I'm throwing this in the crockpot in the morning to be ready when she comes over....

Chicken breasts
Golden mushroom soup
portobello mushrooms
onions
carrots
rice
and maybe some button mushrooms because I feel like mushrooms
cook on low for 6-8 hours. (add water to help the rice, and the rest should be gravy)
We'll see how it turns out. Could be great, could be terrible.

And that is all for now. Good night all!