Chi-chi-chi-chicken enchiladas!

Now here is an oldie but goodie. I've been making these enchiladas for about 2 years (I guess that's not that long) But they are super delicious! They are Rochelle's favorite, and mine too! Jake adores them as well (But he adores all my cooking :D). But yeah they are fun, easy, and inexpensive.
Ingredients

• Chicken Breasts (About 3-4)
• 2 cans Enchilada Sauce (La Victoria-Traditional Red Enchilada sauce, the big one! And the HOT one :D)
• 2-8 oz bags of Cheese (I use lucerene mexican cheese)-or 16 oz of cheese
• 1-2 Large yellow onions (or red)
• 6-8 cloves of garlic
• 30+ corn tortillas (Whatever your preference)
• garlic powder
• onion powder
• Optional:Sour Cream
• Optional:Black Olives

1. Preheat your oven to 350 degrees on bake.
2. In a medium pot add your two cans of enchilada sauce, chopped onion, crushed/chopped garlic, garlic powder (2 tablespoons), onion powder (2 tablespoons), and the whole chicken breasts. Cover with a lid and heat at medium heat until meat is cooked through.
3. Remove cooked meat. Place meat on the side (or in fridge) to cool. You can put gloves on and shread the meat if it's not completely cool. However you might burn yourself.
4. Once the meat is cool shred it with your hands.
5. Next it's time to soften your tortillas. There are many ways to do this. Heat them in the microwave, dip them in sauce, heat them over the stove, etc. You can just stuff them regularly but they will crack and rip. I didn't last time and only a couple ripped. Dipping them in sauce is nice. (Make sure the sauce is hot) You need to carefully do this with tongs. (the torilla may rip).
6. Put meat and then sprinkle cheese on top of the tortilla a roll it up. Put enchiladas in a casserole dish/casserole pan. After all the enchiladas are in the pans (usually fits two pans) then you pour the rest of your sauce over the two pans and then spinkle the remainder of cheese on top.
7. Bake enchiladas at 350 degrees for about 15-25 minutes. You just want the cheese to melt/enchiladas to brown a bit. (Everything is cooked already).

And presto! You're done. Yummy enchiladas for your tummy. Enchiladas go great with black beans and spanish rice. Mmmmm! As an added treat you can put half a black olive on each enchilada and then bake it. And then a dallop of cream cheese (after they are out of the oven) on an enchilada for more goodness. (I only add sour cream to my spicy enchiladas.) Bon Appetit! Enjoy!

Mouth Watering Leftover treat

Okay leftovers can become boring. (Even my leftovers!) So when freezing isn't really an option (or you know you're not going to eat the frozen food ever again) do something fun and exciting. Experiment. I had some black beans and spanish rice left over from when I made chicken enchiladas (yes I need to post the recipe) and well the beans were bland and the rice was ok, but who wants to eat rice by itself? (Unless it's Fried Rice, I need to post the recipe for that too. It was sublime). So here is an idea for something you can do at home.
Ingredients

• Rice (Spanish Rice)
• Beans (Black Beans)
• burger patties (Mmmm Monster Burgers)
• can of chili (Hormel)
• cheese (Sharp Cheddar)
• sour cream (Lucrene low fat)
• garlic powder 
• onion powder
• minced onion
• cayenne
• hot sauce (I mixed the Ashanti and texas hot sauce)

1.  Mix rice and beans in a pot and add the spices. Then add the chili and break up the beef patty and add that. Heat. (med/high)
2. Put some in a bowl add grated cheese on top and a heaping spoonful of sour cream and then the hot sauce (As much or little as desired.) 

And voila! There you have it. A yummy meal that you made from just heating up leftovers in the fridge. It's a great way to avoid waste and boring same ol' same ol' food. I do this kind of stuff a lot because I make very large quantities of food. (I am used to cooking for like 7 people.) Plus it's great to freeze meals, and I also like eating good stuff multiple days in a row. So good luck! And have fun in your fridge. :D

Monster Burgers

I call these the monster burgers, not because they are big, not because they are bad (though they are, in a good way), and not because they are kick ass (though they definitely do). I call them monster burgers because they are mean green fighting machines. Yes, I said green. The birth of these bombastic burgers came about because Jake wanted burgers, and we both wanted pesto. So I figured we'd marry our cravings and thus, the monster burger was born. And what a wonderful day that was. Monster burgers are the dawn of a new age of eating. A delicious, tender, mouthwatering, flavorful, magnificent way of eating. And I will lead you on your journey to this excellence.

Ingredients:

• Homemade Pesto (Yes, the recipe is here)
• onion powder
• garlic powder
• minced onion
• Italian Bread Crumbs (I use Progresso)
• cayenne pepper
• one egg
• 1 1/2 of ground meat (about)
• Extra Virgin Olive oil (Something has to be in my house :D)
• pepper
• Optional: Red Onions
• Optional: Sharp Cheddar Cheese (Or another cheese of your choice)

1. In a large bowl add the meat, a bunch of onion powder, garlic powder, minced garlic, cayenne pepper (caution HOT HOT HOT), and pepper, (I use a ton, but based on your preference have fun. I'd say 1 table spoon of the garlic and onion powder, two of the minced onions, about a teaspoon of cayenne and a generous amount of pepper. I of course put perhaps a but more spice), 
2. AND THEN THERE WAS PESTO! Time to add three tablespoons of your homemade pesto. YES YES YES! Mix it all up. You'll get an idea of how much bread crumbs you need. But first add the egg (If desired, the egg isn't really that necessary, it does help the burgers to stay together). 
3. Once the egg is in (Or not) you add the bread crumbs. I use A LOT. (Well enough to make the mixture stick together. Mind you, you don't want a rock. 
4. In a large pan pour a TINY bit of olive oil. The burgers have pesto in them. Pesto has olive oil. (You might not need any oil) But you don't want your burgers to stick. on med/high heat but your thinly formed patties (not too thin but very wide, they shrink) into the heated oil. Immediately cover. After the bottom is lightly browned flip. recover and repeat. This made about 12 burgers or so.)
5. Optional: Caramelize red onions in the oil from the burgers, grate sharp cheddar cheese (Or parmesan would be amazing) on the burgers and add the onions.

Now the burgers go great by themselves or on a bun with a little romaine lettuce, tomatoes (we didn't have any though, so I am guessing) and pesto spread on the bread (We used challah). Now Jake put mustard and ketchup on his burger (I was mortified), and I ate my patties with finely grated sharp cheddar, caramelized red onions, and pesto (with no bun) and a nice romaine lettuce salad. Yummy yummy yummy I've got love in my tummy! Enjoy.

Orgasmic Homemade Pesto

Pesto is one of those simple, and simply amazing things. You can put it in eggs, burgers, pasta, sandwiches, salads, cakes (well not cakes), and pretty much any food for an awesome kick! We made pesto burgers last night (recipe to come) and I made pesto eggs with sharp cheddar for breakfast. YUM! You can too!

Ingredients:

• Fresh Basil (We got 4 oz of organic fresh basil, cause they only had organic)
• Grated Parmesan Cheese (We got a bag of the grated lucerine parmesan cheese, and it was on sale too for only 2.50 at Pavillion)
• 4 cloves of fresh garlic (or more if you're bf/gf isn't watching)
• extra virgin olive oil

1. cut/rip off the basil stems.
2. peel garlic
3. take food processor (we didn't have one) or a blender (score) and put the basil, garlic, parmesan, and about 3 table spoons of olive oil (to start with), take a wooden spoon and push all the ingredients down into the blade. Take spoon out. Turn on. (Make sure cats, children, and animals are away from the kitchen... It is loud, and scary O.o)
4. turn off blender, give it another good stir with the wooden spoon and push the unblended mixture down into the blade. remove spoon. reblend. (repeat depending on how you like your pesto.)
5. Put pesto in a airtight container. You're going to want to keep this fresh and use it as much as possible!

And you're done. So simple, so delicious. And the pesto and parmesan were only 6.50. It made a ton of pesto. You only need a tablespoon or two to kick up any recipe. YUM! Have fun, and remember, DO NOT put a spoon into the blender while it is on. It is very dangerous... And if you put you're wooden spoon in while it is on you'll have added fiber. O.o Oooops!

Chicken with Red Beans and Rice

So I asked Jake what he wanted me to make and he said red beans and rice. So I immediately went online to look up a recipe. I found absolutely nothing. I got a general idea of what goes into red beans and rice. It's sausage, chicken, red beans, and rice. Plus of course cajun spice. Now Jake is from Louisiana. He grew up there. He grew up with Cajun cuisine, so I was a little nervous I wouldn't do a very good job. I look up what actually made up "Cajun spices" because I figured I'd just buy some of that and pretty much use it as a crutch to make the meal taste good. I learned that "Cajun Spice" is pretty much like saying cayenne pepper with some garlic powder, onion powder, salt and pepper. Weak. So I saved some money and time and just got some cayenne pepper. I decided to jump blindly into this recipe and just go with my instincts. What happened? I made a kick ass recipe that Jake would proudly say his girlfriend made. :D

Ingredients:

• Cayenne Pepper
• Garlic Powder
• Onion Powder
• Garlic (6 cloves)
• Red Onion (1 large)
• Andouille Sausage (12 oz or more) ~ Cajun style andouille sausage (chef bruce aidells- it was okay, it didn't really add that much flavor. And it was pork which I wasn't too happy with. it didn't add as much flavor as I assumed. I probably wont use it next time.)
• Red Beans 60 oz (4 cans)~ S & W Premium Louisiana Style Red Beans. (It didn't really add much flavor at all, but it was cheaper and faster than buying uncooked beans. IT did add a nice sauce for the meal.)
• Chicken 5lbs (I used thighs, they are juicy and tender. You can use whatever you like.)
• White Rice 2 lbs
• Oil

1. In a large pot put in 6 cups of water. Add the chicken to the water as well as garlic powder, onion powder, and A LOT of cayenne pepper. Put a lid on the pot and put it at high heat.
2. After the chicken is cook through carefully (with tongs) take the chicken out and spread it out to cool off. 
3. Your water you used to boil the chicken should still be boiling, add your 2 lbs of rice and turn down to simmer, put a lid on it and cook for about 25 minutes. (Do NOT take the lid off. You're going to keep it on even after it is done cooking and you turn it off. You want all the liquid to be gone! :D)
4. In a medium/large pot pour some oil and throw in a large diced Red Onion. Cook the onion until it is translucent. Remove the onions and set aside in a bowl. 
5. In the same pot you used to cook the onions add your adouille sausage sliced at an angel into the pan and on a med/high heat brown the sausage. (I de-boned and shredded the chicken while the sausage was browning. Remember to take the skin off as well. Save the skin and bones, you can make more chicken broth with them :D)
6. After the sausage is browned to your liking, add the onions again and some crushed/finely diced garlic (as much as you like) stir well. Just hit the garlic with the heat, you don't want it to burn or brown.
7. Add your Red Beans. Cover your pot and bring to a bowl and let simmer. 
8. Finish up shredding your chicken (you have 5 lbs, I am assuming you couldn't finish it while the sausage was browning) Add your chicken to your red beans. Stir well. Turn the heat off and cover.
9. Your Rice should be done, If you added enough cayenne you should have a nice reddish spicy rice. Pour your bean/chicken/sausage mixture in and stir very well.

And that's it! It's fun easy and delicious. The recipe took me 2 hours. That include prep, boiling the chicken (Which takes about 30 minutes or so. Maybe a little more.) and shredding the chicken (Which is also a bit time consuming). This meal should last a LONG time, and it was $25. It is a really yummy recipe and you can make some great chicken broth with the bones, fat, and skin of the chicken. Mmmm Mmmm, that's some good Louisiana cookin'. Bon appetit. :D

SoCal Oakie Potatoes

This is a variation on a recipe that my mom makes. She makes it super good! Mmm Mmm Mmm! But this, like I said, is mine, and I make it super fucking good. Sorry ma. Jake and I nearly came in our mouths after trying this amazing "breakfast" dish.

Ingredients

• 1 1/2 lbs of ground beef (or sausage)
• A heaping spoonful of sour cream
• 1/4 cup of so of Italian Bread Crumbs (Progresso)
• 9 Eggs
• 5 Red Potatoes
• Half a large Red Onion diced
• 3 Large cloves of Garlic dice/crushed
• Oil
• 1 Habanero Chili (finely diced, again use caution these are dangerous. Seriously)

1. In a large pot bring the water to a boil, add cubed red potatoes. Boil until cooked (make sure not to make them too soft, you'll end up with mashed potatoes. Drain, set aside to cool off.
2. In a large skillet/pan hit up oil and caramelize the diced red onions. Remove onion and let them cool off.
3. In a large bowl mix diced garlic, meat, 1 egg, bread crumbs, and finely diced habanero chili. Mix well and mix in cooled off red onions.
4. In the same pan/skillet you used for the onion put the meat mixture and put a lid on it. You want to cook the meat through at med/high heat. Then add potatoes.
5. In a large bowl break 8 eggs and add a heaping spoonful of sour cream (this will make the eggs nice and creamy) whisk well.
6. Pour your eggs over your meat potato mixture. Put a lid on it. If you over mix it then you wont have nice big chunks of egg. Use a wooden flat spatula like spoon.
7. Turn heat off and remove lid.

Serve in a bowl with a spoonful of sour cream and hot sauce. Be careful you might cream your pants. This is a freaking awesome meal! And that's it. Simple, delicious, fast, and inexpensive. Mmmmm Mmmmm, deliciouso! Enjoy!

Stoner's Delight

One of the main reason I named my blog recipes of a stoner is because I use some interesting combos to make my awesome concoctions. This is a prime example of not really having very much to work with but using what you have to make something Scrumdiddlyumptious! 

• Sour Cream
• Chocolate powder (Sweetened, mine has chocolate chips)
• Chunky Peanut Butter 

1. Put about three  to four spoonfulls of sour cream.
2. Sprinkle chocolate/chocolate chip mixture on top of sour cream (As much as you like, I like a lot!)
3. Mix chocolate and sour cream together very well. Add two spoon fulls of chunky peanut butter (you want the crunch). Mix well.
   
   And th-th-th-that's all folks! Simple as pie and twice as good.  This yummy concoction will have you running back for more. A great pms treat. So come on folks and try it out. You'll be glad you did! Enjoy! (Perfect snack if you've got the muchies!)
   

Kick Ass Meat Patties!

So my boyfriend Jake was telling me how he was craving protein so we came to the conclusion to add some more protein to our Super Bomb Spaghetti. These meat patties pack a MEAN kick. We used habanero chilis, and just to warn you, do NOT touch your face eyes, lips, or mouth when chopping these bad mofos! I licked my fingers after chopping one... Lets just say I was crying like a baby, if you do decide to not heed my warning and you fall upon the same unfortunate fate make sure you have milk around! Let the milk sit on your tongue till it starts to burn again and then swallow and repeat a couple of time. Then suck on an ice cube. And please, please be careful with these bad boys.

Ingredients

• 2 1bs of ground meat or so (Turkey, Chicken, Lamb, Beef, Veal, whatever floats your boat. Sorry vegans and vegetarians)
• Garlic Powder (As much or as little as you like)
• Onion Powder (As much or as little as you like)
• 1 Habanero Chili (SUPER HOT! Diced finely)
• 1 egg (maybe two, depending on size and mixture)
• 1/4-1/2 cup Italian Bread Crumbs (My absolute favorite, Progresso)~The amount of bread crumbs all depend on how large the egg is and how together the meat is. You don't want runny wet eggy meat.
•  Pepper to taste (I didn't put any in because I didn't have any, but it's always good to put some pepper. I don't add salt to my food because it's bad for you, but feel free to add salt if you wish. There is enough flavor in these bad boys and you don't really need it. But what the heck, it's a free world.)
• Olive Oil/Veg Oil/Canni-Oil (I do not recommend using butter. Not a good idea)

1. Take out your habanero chili dice it finely. Put it aside and wash your hands very well! Remember to have your milk handy in case of chili emergency.
2. In a med/large pan/skillet put your oil and put it on med so it can heat up (Have a lid ready and waiting)
3. In a large bowl add your ground meat, egg, bread crumbs, onion powder, garlic powder, diced habanero chili, and any other spices you want. (Italian seasoning, pepper, salt, etc). Roll your sleeves up and dig in. Incorporate well.
4. Form thinish patties (a little bigger than a breakfast patty), you want to make sure they will cook through. Put the patties in the oiled pan (a generous amount of oil in the pan) and cover. Have a plate with paper towels on it ready to absorb the oil from the patties. 

And that's it. You can break up some of the patties and put it in the Super Bomb Spaghetti like Jake and I did. Or you can just enjoy the patties on the side, or by themselves. They are delicious. We added some sour cream to our Super Bomb Spaghetti-Kick ass Patties combo and some yummy hot sauce we picked up called "Texas Pete" Original Hot Sauce if you want to give it a try. One more thing, remember if you have a sensitive stomach I recommend eating the pasta with a glass of milk and take some tums. Otherwise when you go to the bathroom you'll crap great balls of fire. Sorry to be crude :D Have fun.

Super Bomb Spaghetti

Hello, this is my first post and oh boy is it delicious! I hope you enjoy!

Ingredients:

• Half a large Red Onion (Chopped)
• A lot of Garlic! (I put about 10-15 cloves. Crush the garlic with a knife and chop, or use a garlic crusher)
• Half a Can of Tomato Paste (6 oz)
• Louisiana Hot Sauce (Ashanti) This is all based on how spicy you want it, we like it hot hot hot!
• Italian Seasoning (Make sure to crush it between your hands and sprinkle it on) I use a generous amount, about a palm full)
• Spicy Red Bell Pepper Tomato Sauce (Safeway Select) Half a bottle (You can use your favorite tomato sauce)
• Garlic Powder (I use a lot, it's all based on your preference)
• Onion Powder (I use more onion than garlic powder, also based on your preference)
• About a half a cup of whole milk (You want it to have a pinkish hue), you can obviously substitute the milk for fat free, it will change the flavor, or use half and half or heavy whipping cream, obviously for the latter two you'll use most likely a quarter cup or less
• A can of HOT Hormel Chili (with meat and beans, don't like beans? Get only meat. Don't it meat? Morning Star makes a great fake ground meat. If you don't put the chili you might want to add more tomato paste)
• And a generous spoonful of sour cream (Again, lactose intolerant or vegan, try pareve sour cream/non dairy sour cream this adds a great flavor, I don't recommend skipping on this key ingredient)
• One pound of Spaghetti (Al dente!)
• Olive Oil (Obviously if you are going the stoner route you want to use Canni-Olive Oil. Or you can use Canni-butter)
• Optional: Parmesan Cheese 

1. Fill a large pot with Water and some salt (The salt is to flavor the pasta, kosher salt, or sea salt is great, depending on what you have)
2. In a small/med pot turn the heat on med-high and pour some Olive Oil (or whatever you choose to use. I recommend Olive Oil or Butter or of course their weed friendly counterparts)
3. Chop your half a LARGE Red Onion. Throw it into the Olive Oil and caramelize. Turn the heat down to simmer.
4. Chop/Crush your garlic and throw it in with the onions. Do NOT brown the garlic just hit it with the heat for a bit to bring out the flavor of the garlic.
5. Pour your half a bottle of Red Pepper Tomato Sauce into the onion/garlic mix and bring the heat back up to medium (make sure you have a lid handy as this will get messy) Add your half a can of tomato paste, your tomato sauce, and chili. Stir well. (Remember to continuously stir your pasta, you don't want it to stick)
6. Now for the dairy. Put in your half a cup of milk into the sauce mix. Then add your dollop of Daisy (lol, whatever sour cream you intend on using). Mix the sauce again. It should have a pinkish hue. 
7. Time to spice it up! Add your hot sauce, I cover it with a nice layer, your garlic powder, onion powder, and Italian Spices (Crush it up! I rub it between my hands and sprinkle it on top. Stir again well. Turn the hit down to simmer and cover.
8. Drain your pasta and run warm/hot water over the pasta, this gets rid of the starchy stuff and keeps the pasta from sticking together.)
9. Pour your sauce over the noodles in a large pan and use tongs to incorporate the pasta and sauce. You can sprinkle some Parmesan cheese on top if you wish. Cover it with a lid until your ready to dig in.

And that's it! An easy inexpensive pasta recipe. If you buy all the ingredients (including the spices, hot sauce and olive oil) it'll set you back about $25. This will last two people about 4-5 meals. This recipe goes GREAT with garlic bread. Bon Appetit!