Cream Cheese Beef Enchiladas

Cream Cheese Beef Enchiladas are requested for dinner often by my family. they're incredibly easy to form and have all those amazing Mexican flavors!

Happy Friday, friends! with great care you recognize , this post was alleged to go live yesterday morning. for a few reason it didn’t publish and that i didn’t notice it so far , so here i'm getting it on the blog today for you.

Cream Cheese Beef Enchiladas
Cream Cheese Beef Enchiladas

You guys know i am keen on Mexican food. it's the best! Tacos will always be my favorite , but when I’m feeling like something different i'm going for enchiladas! hamburger enchiladas to be exact. I know, i do know tons of you think that hamburger enchiladas aren’t authentic Mexican enchiladas. Well, i feel they're .

With all that trial and error (really never error because they were all delicious) i noticed it had been the straightforward recipe, with simple ingredients that was the winning combo. That’s once I created these cheese Beef Enchiladas. they're SO amazing and definitely the enchiladas I make the foremost . The filling is so yummy and therefore the cheese just takes it to all or any sorts of delicious levels.

Cream Cheese Beef Enchiladas

INGREDIENTS:

  • 1 pound lean ground beef
  • 4 ounces cream cheese, softened
  • 2 cups mild salsa, divided
  • 1 Tablespoon low-sodium taco seasoning
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ cup water
  • 2 cups shredded colby-jack cheese, divided
  • 8 (8-inch) flour tortillas (sometimes I use corn tortillas instead. Both are delicious)
  • 2 green onions, thinly sliced

INSTRUCTIONS:

  1. Preheat oven 350 degrees F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
  2. In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, ½ cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
  3. Spread ½ cup salsa in the bottom of the prepared baking dish. Place ⅓ cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
  4. Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
  5. Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!

Garlicky Cilantro Lime Grilled Swordfish Kebabs

A simple, flavorful garlicky cilantro lime marinade is ideal for any grilled white fish, but swordfish is my favorite for its thick, meaty texture and mild flavor. find out how to grill swordfish flawlessly whenever for a healthy, delicious meal.

Every family has their old reliable recipes. Ones that appear regularly on the dining table . Dishes the entire family enjoys that are ready in minutes. Garlicky Cilantro Lime Swordfish Kebabs are one among our favorites. The cilantro lime marinade would work well for any grilled white fish, but counting on the sort of fish you’re using, they'll not be right for kebabs. Fish kebabs require a thick, sturdy cut that behaves more like meat than fish. Swordfish is right for grilling, because it cooks beautifully, without sticking to the grates.

Garlicky Cilantro Lime Grilled Swordfish Kebabs
Garlicky Cilantro Lime Grilled Swordfish Kebabs

Don’t Overcook Grilled White Fish (or any fish)
That said, the key to grilling fish isn't to overcook it. These chunks are about 1 1/2″ in order that they don’t take an extended time on the grill. Just a couple of minutes before flipping them. you would like the fish to be moist and tender. Over-cooking makes them dry and hard to eat. i like to recommend no quite 3-4 minutes per side (sometimes less counting on the sort of fish and the way large your kebabs are.) on a hot grill. This swordfish is succulent, tender and flavorful.

Garlicky Cilantro Lime Swordfish Kebabs make a delicious, satisfying meal and are perfect for many healthy eating and diet plans. Serve them with quinoa asparagus and feta salad, tomatoes provencal, or this fattoush salad.

Garlicky Cilantro Lime Grilled Swordfish Kebabs

INGREDIENTS:
FOR GARLICKY CILANTRO LIME MARINADE:

  • 1 lime zested
  • 1/2 cup cilantro chopped
  • 3 cloves garlic minced
  • 1/2-1 jalapeño pepper use half a pepper for milder flavor or the whole thing if you like spice, minced
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 1/2 - 2 pounds swordfish about 1 - 1 1/2" inches thick

SPECIAL EQUIPMENT:

  • wooden or metal skewers

INSTRUCTIONS:

  1. If using wooden skewers, cover with water and let soak for about an hour to prevent them from burning when you put them on the grill. If using metal skewers, skip to the next step.

MAKE THE GARLICKY CILANTRO LIME MARINADE:

  1. In a small bowl combine lime zest, garlic, cilantro, jalapeño, black pepper, salt and olive oil. Stir to combine. Set aside.

PREPARE THE SWORDFISH:

  1. With a sharp knife, trim the skin from the swordfish. If your fish has a dark bloodline, trim it away and discard. Cut swordfish into large cubes and place them in a bowl. Add the remainder of the marinade to the fish and toss to coat. Let marinate for 15 to 20 minutes.

MAKE GRILLED WHITE FISH:

  1. Heat your grill to a medium high temperature between 375-400 degrees.
  2. Thread the swordfish onto skewers and leave about 1/4" in between the pieces of fish so they can evenly cook. Grill the fish for 3-4 minutes on one side or until they begin to get grill marks, then turn the kebabs and cook for an additional 3-4 minutes. Watch for hot spots and flare ups.
  3. Remove from grill. Allow the fish to rest for 1-2 minutes then serve.

Delicious Cherry Cheese Log

Cherry Cheese Log may be a delicious holiday party appetizer made with cheese, maraschino cherries, and rolled in pecans. It’s easy to form ahead too!

You won’t attend a celebration this season without running into a savory cheeseball or two but a bit like my Chocolate spread Cheeseball, this Cherry Cheese Log is more of a dessert before dinner quite Appetizer Recipe. It’s sweet and creamy, balanced by crunchy, buttery pecans.

Delicious Cherry Cheese Log
Delicious Cherry Cheese Log

This recipe for Cherry Cheese Logs is large enough to form 2 full appetizers, which is great for prepping ahead. you'll pop one among your Cherry Cheese Logs within the refrigerator until your guests have gobbled down the primary one.

Serving Tips:

  • Cherry Cheese Logs are very easy to form especially once you start with softened cheese . i like to recommend leaving it out at temperature for about half-hour before starting. It’ll not only make the blending process easier but it’ll prevent lumps throughout the logs too.
  • If you’ve forgotten to require it out, don’t worry, you'll always microwave it by placing 1 block of completely unwrapped cheese at a time into a microwave-safe bowl and microwaving it for 15 seconds.


Delicious Cherry Cheese Log

INGREDINETS:

  • 10 ounces maraschino cherries
  • 24 ounces cream cheese , 3 blocks (packages) softened
  • 2 tablespoons sugar
  • 1 orange , zested
  • 1/2 teaspoon ground ginger
  • 1 cup pecans , chopped

INSTRUCTIONS:

  1. Drain the cherries, then rinse them very well.
  2. Chop the cherries, rinse them again and dry them with a paper towel until the paper towel is not becoming red every time it touches them (the cherries must be very dry and well rinsed).
  3. In your stand mixer (or a large bowl with a hand mixer), beat the cream cheese, sugar, orange zest, and ground ginger until well combined then barely fold in the cherries.
  4. Scoop the cream cheese mixture onto a large 15x30 piece of plastic wrap.
  5. Shape the cream cheese into a log like mixture then close the plastic wrap over it and twist the edges in opposite directions until you have a tight log shape.
  6. Refrigerate for at least 1 hour.
  7. Remove the cheese from the refrigerate and unroll from the plastic wrap then roll it in the pecan pieces until well coated.

Grilled Huli Huli Chicken Recipes

This Grilled Huli Huli Chicken was the simplest thing we ate last week. Chicken Legs loves chicken thighs, so once I found this recipe in one among my old cookbooks I knew I had to form it for him. it had been SO good that we actually made it twice!

Grilled Huli Huli Chicken Recipes
Grilled Huli Huli Chicken Recipes

The chicken is marinated all day during a quick Hawaiian BBQ sauce. it's seriously delicious! I used dried ginger within the marinade, but be happy to use fresh ginger. i'm not an enormous ginger fan, so I didn't use tons . If you're keen on ginger, bump it up within the marinade.

We used chicken thighs during this recipe. If you are not a lover of chicken thighs, be happy to use chicken tenders or breasts. i'm getting to make it with chicken tenders this weekend. YUM! confirm to brush the chicken with all the reserved sauce - the sauce is much too good to waste!

Grilled Huli Huli Chicken Recipes

INGREDIENTS:

  • 1/2 cup packed brown sugar
  • 6 Tbsp ketchup
  • 6 Tbsp reduced-sodium soy sauce
  • 2-1/2 Tbsp sherry or chicken broth
  • 1/4 tsp 1/2 tsp dried ginger
  • 1-1/2 tsp minced garlic
  • 12 boneless skinless chicken thighs (about 2.5 pounds)

INSTRUCTIONS:

  1. In a small bowl, mix the first six ingredients. Reserve 1/2 cup for basting; cover and refrigerate.
  2. Pour marinade over chicken and refrigerate for 8 hours or overnight. (I put the chicken and marinade in a gallon ziplock bag)
  3. Remove chicken from marinade and grill until done, approximately 12 to 15 minutes. Baste chicken with reserved marinade during the last 5 minutes of cooking.

Chocolate Covered Strawberry Cupcakes

These Chocolate Covered Strawberry Cupcakes are made with a moist chocolate cupcake topped with fresh strawberry buttercream, a drizzle of ganache and an ideal chocolate covered strawberry sitting on top! These beautiful cupcakes are a pleasant Valentines Day treat!

It’s time to start out rolling out Valentines Day desserts, are you able to believe it? We were literally just celebrating Christmas and now we’re just a couple of weeks faraway from Valentines Day.

Chocolate Covered Strawberry Cupcakes
Chocolate Covered Strawberry Cupcakes

Unfortunately, I don’t have a Valentine once more this year. But I structure for it by baking many gorgeous treats that I’ll love quite any man — like these Chocolate Covered Strawberry Cupcakes!

MOIST CHOCOLATE CUPCAKES
Let’s start with the cupcakes themselves. I used my favourite chocolate cupcake recipe that are ridiculously easy to place together! If you would like a more detailed explanation about how the cupcakes are put together, inspect the complete recipe.

Chocolate Covered Strawberry Cupcakes

INGREDIENTS:
STRAWBERRY SAUCE:

  • 1 cup (8 oz) fresh or frozen strawberries, stems removed and diced (if frozen, thawed)
  • 2-3 Tbsp granulated sugar (or to taste)
  • 3 Tbsp water
  • 1/2 tsp lemon juice

CHOCOLATE CUPCAKES:

  • 1 and 1/2 cups All purpose flour
  • 1 and 1/2 cups granulated Sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 tsp salt
  • 2 large Eggs, room temperature
  • 1/2 cup Vegetable oil
  • 3/4 cup buttermilk, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup hot coffee or boiling water

CHOCOLATE COVERED STRAWBERRIES:

  • 12-15 strawberries, rinsed and pat dry
  • 8 oz. dark chocolate, chopped
  • 1 Tbsp vegetable shortening
  • 1/2 cup pink candy melts

GANACHE:

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

STRAWBERRY BUTTERCREAM FROSTING:

  • 6 Tbsp Strawberry Sauce, chilled (recipe above)
  • 3/4 cup unsalted Butter, softened to room temperature
  • 3/4 cup Hi-ratio Shortening (you can substitute for regular vegetable shortening)
  • 1/4 tsp salt
  • 6 cups Powdered Sugar, sifted
  • Pink gel food colouring (optional)

INSTRUCTIONS:
FOR THE STRAWBERRY SAUCE: 

  1. Combine the strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil. 
  2. Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes. 
  3. Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely. 
  4. Once cooled, cover with plastic wrap and refrigerate until ready to use. 

FOR THE CHOCOLATE CUPCAKES:

  1. Preheat the oven to 350°F (177°C), and line a standard 12-cup cupcake pans with paper liners. Line a second pan with 3 liners. This recipe makes about 12-15 cupcakes. 
  2. In a large mixing bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
  3. In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
  4. Scoop batter into cupcake liners, filling them ⅔ way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
  5. Remove cupcakes from oven and allow to cool in pans for about 10 minutes, then transfer to cooling racks to cool completely. Meanwhile, make the chocolate covered strawberries. 

FOR THE CHOCOLATE COVERED STRAWBERRIES:

  1. Wash the strawberries and dry them completely. Set aside. You only need about 12-15 strawberries for the cupcakes, but there should be enough chocolate to dip a few extra. 
  2. Line a baking sheet with a silpat mat or wax paper. Set aside. 
  3. Melt dark chocolate and 1 tablespoon of shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth.
  4. Using a toothpick or holding the strawberry by the stem, dip the strawberries in the chocolate. Shake off excess chocolate and place onto the prepared baking sheet. Transfer to the refrigerator for about 5-10 minutes to set. 
  5. Once chocolate coating is set, melt the pink candy melts in the microwave in 15 second intervals, stirring after each interval until fully melted and smooth.
  6. Pour melted candy melts into a small ziplock bag and snip off a tiny corner. 
  7. Remove strawberries from the refrigerator and drizzle the pink chocolate on top of each strawberry. Transfer back to the refrigerator until ready to use. 

FOR THE GANACHE:

  1. Put the chocolate chips into a medium bowl. Set aside.
  2. Heat the heavy whipping cream in a small saucepan until it just begins to simmer.
  3. Remove hot cream from heat and pour it over the chocolate. Cover the bowl and allow it to sit for 5 minutes.
  4. Remove cover and stir ganache until smooth. Spoon ganache onto each cupcake, then transfer cupcakes to the refrigerator to set while you prepare the frosting.

FOR THE STRAWBERRY BUTTERCREAM:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter, shortening and salt until light and fluffy, about 5-6 minutes.
  2. Add half of the powdered sugar and mix on low until combined. Add 6 tablespoons of the chilled strawberry sauce and mix until well combined.
  3. Gradually add remaining powdered sugar and beat until fully combined. Increase speed to medium-high and beat until light and fluffy, 5-7 minutes.
  4. If the frosting isn’t pink enough for you, you could add a few drops of pink gel food colouring if you want. 

ASSEMBLY:

  1. Fit a piping bag with a large star tip, then pipe a generous swirl onto each cupcake. 
  2. You can add another spoonful of any remaining ganache on top of the swirl, if you prefer. Or you could leave it plain. 
  3. Garnish 

Ultimate Green Bean Casserole

There’s tons which will be said about the standard Green Bean Casserole. LOTS. And I’ve seen some pretty serious arguments about what can and can’t be within the dish.

To me, Green Bean Casserole must include 3 things… cream of mushroom soup, canned green beans, and fried onions. You’re welcome to throw whatever else in there, but it’s gotta have those 3 things in my opinion.

Ultimate Green Bean Casserole
Ultimate Green Bean Casserole

You are welcome to form your own cream of mushroom soup. you're welcome to use fresh green beans. And you'll make your own fried onions – or maybe use fried shallots. continue with ya bad self. I bet it’s getting to be delicious. That’s just not what i would like in mine.

But if you would like to require that classic version and kick it up a notch – or three – man, do I even have a recipe for you. I add fresh mushrooms for even more umami flavor and add… await it… BACON! Yes, i really like the smoky flavor that bacon adds to the present dish and it complements the mushrooms beautifully! I’ve always had a romance with the bacon and mushrooms combo.

So here it is… My Ultimate Green Bean Casserole. If you would like to require a couple of extra steps and take your GBC to subsequent level, you’ve just need to do this . it's SERIOUSLY the simplest GBC I’ve ever, ever had! And that’s staying something, ’cause I’ve eaten tons of this casserole over the years. Oh, did I mention that I added cheese, too? Yep. Monterey Jack. Y’all, this is often seriously amazing. you would like to undertake it. And pin it on Pinterest so others can try it to. Enjoy!

Ultimate Green Bean Casserole

INGREDIENTS:

  • 6 strips bacon
  • 1/2 onion finely diced
  • 1 1/2 cup chopped button mushrooms
  • 3 cloves garlic minced
  • 2 (10.5-ounce) cans cream of mushroom condensed soup
  • 1/4 cup milk
  • 1 cup shredded Monterey Jack cheese
  • salt and pepper
  • 4 (14.5-ounce) cans cut green beans, drained
  • 1 1/2 cups French fried onions

INSTRUCTIONS:

  1. Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
  3. Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.

Buffalo Chicken Grilled Cheese Sandwiches

I’ve said it before but I’ll say it again – i'm an excellent fan of anything with Buffalo Chicken. I’m not even an enormous fan of buffalo chicken wings (but if we’re going there – boneless all the way), but give me a buffalo chicken pizza, buffalo chicken burgers, buffalo salad , buffalo chicken totchos (yes, TOTCHOS) or buffalo chicken chili, buffalo chicken dip, or buffalo chicken sandwiches and that i am allllllll about it.

So let’s continue this obsession with more buffalo chicken and much and much of cheese. Buffalo Chicken Grilled Cheese, to be exact.

Buffalo Chicken Grilled Cheese Sandwiches
Buffalo Chicken Grilled Cheese Sandwiches

SO I shoved shredded buffalo chicken between two (buttered) slices of bread. Then topped it with plenty of cheese and grilled it to golden-y melt-y perfection. And I’m am calling it a Buffalo Chicken Grilled Cheese Sandwich. Don’t care what anyone says about that!

If you’re a buffalo chicken fan like myself, these Buffalo Chicken Grilled Cheese Sandwiches are a must-make! They’re easy, cheesy, and can needless to say satisfy that buffalo chicken craving!

Buffalo Chicken Grilled Cheese Sandwiches

INGREDIENTS:

  • 2 large boneless skinless chicken breasts cooked and shredded
  • 1/3 cup buffalo sauce
  • 8 slices GO Veggie Sriracha Deli Slices or regular cheddar cheese
  • 8 slices bread
  • 2-3 tablespoons butter or a non-dairy butter spread at room temperature

INSTRUCTIONS:

  1. In a bowl, combine shredded chicken with buffalo sauce.
  2. Spread butter on one side of each slice of bread.
  3. On unbuttered side of four slices, place 1/4 of the chicken.
  4. Top chicken with 2 slices of cheese, then remaining slices of bread, buttered side up.
  5. Heat a large skillet over medium heat.
  6. Place sandwiches on hot skillet, cooking about 4-5 minutes on each side. Flip when golden brown.
  7. Sandwiches are done when cheese is melted.
  8. Depending on the size of your skillet, you may need to work in batches if all of the sandwiches don't fit. Alternately, you can cook the sandwiches on a panini maker if you have one available.
  9. Cut in half and enjoy!

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Cream Cheese Beef Enchiladas

Cream Cheese Beef Enchiladas are requested for dinner often by my family. they're incredibly easy to form and have all those amazing Me...