All of Liza's recipes in one handy place!

All of Liza's recipes in one handy place!!

Friday, May 7, 2010

Easy Enchilada Sauce

3 Tbs vegetable or olive oil
1 Tbs all purpose flour
¼ cup chili powder

2 cups chicken or vegetable stock
10 oz tomato paste

1 tsp oregano (Mexican if available)
1 tsp cumin

½ tsp salt
¼ tsp ground cinnamon

1 tsp garlic powder

In a medium sauce pan heat the oil, add flour and stir with a wooden spoon to smooth. Cook 1 minute. Add chili powder, cook and stir 30 seconds. Add stock, tomato paste, oregano, cumin, salt, cinnamon and garlic powder. Stir to combine, bring to a boil then reduce heat to low and cook for 15 minutes stirring occasionally.

The sauce will thicken and smooth out. Serve over enchiladas. The sauce will keep in the refrigerator in a tightly closed container for up to a week and it freezes well too.

Mexican Spice Blend

2 Tbs chili powder
1 Tbs garlic powder
1 tsp cayenne powder

1 tsp coriander
2 tsp cumin

1 tsp red pepper flakes
1 Tbs oregano (Mexican if available)

1 Tbs ground black pepper
2 tsp onion powder

1 tsp chipotle powder (opt.)

I often double this for storing and keeping on hand. Works great in sauces and is an excellent rub for chicken, beef or pork. I also use with veggies for Mexican style pizza, enchiladas or quesadillas.

Friday, February 26, 2010

Crock Pot Beef Stroganoff

· 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (I used stew meat
· 1 large onion, thinly sliced (I used mandolin)
· 1 pound white mushrooms, trimmed and halved (or quartered, if large)
· Coarse salt and ground pepper
· 1 cup beef broth
· ¼ to ½ cup of sherry (optional)
· 3 tablespoons cornstarch
· 1/2 to 1 cup sour cream
· 2 tablespoons Dijon mustard

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Pour over broth and sherry over all. Cover, and cook on high until meat is tender, about 6 hours.

In a bowl whisk cornstarch with 3 tablespoons water. Ladle 1 ½ cups cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

With slow cooker turned off, stir in cornstarch mixture – mix well. Then sour cream and mustard.

Serve beef over noodles.