Did you know it’s Beef Month? Thanks to Shannon over at Enchanted Acres, I do now! We are lucky enough to be able to purchase our beef from friends, who are farmers! We purchase it a half at a time (which means we get a half of a cow processed at a local locker)! Our favorite locker is Lewright Meats in Eagle Grove, IA! This also means that we can have cuts of meats that we don’t eat as often as others! Ground beef goes REALLY fast in our house, steaks are close behind. Roasts…slowly bring up the tail end. So, I’ve been hunting for recipes to use with roast beef. Last month I introduced Shredded Beef Tostadas! The good news? I thought they were fantastic and the shredded beef that I concocted was melt in your mouth good. The bad news? T thought the tostadas were too messy and hard to eat! So, I thought to myself…how can I use this mexi-beef in another dish? So, without further adeau, Easy Shredded Beef Enchiladas!
Begin with your already cooked roast and shred it into pieces that your family will enjoy eating! (My guys like smaller pieces.) Place in a small crock post (I used the appetizer size crock pot and it was almost full.) Boil 2 cups of water and dissolve the taco seasoning and beef soup base in the water and pour over the shredded beef. (If all the beef is not covered with liquid, add just enough water to do so.) Let this simmer for at least 4 hours, but the longer the better. Once the meat has simmered, drain the liquid off and let it cool. Drain the can of Ro-Tel and then in a small bowl combine the cream cheese, sour cream, and about 1/2-3/4 can of Ro-Tel. Combine until smooth and then stir in about one cup of cheddar cheese. Then, it’s time to assemble your enchiladas.
Spread about 2T of the cheese mixture along the center of a flour tortilla, add about 1/3 cup of the shredded beef on top of the cheese mixture and roll up! Place in pan and cover with foil. Bake at 350 for about 20 minutes or until the the enchiladas are hot throughout. Remove from the oven and pour Enchilada suace over and top with more cheddar cheese. Place under a hot broiler until the cheese is melted!
Easy Shredded Beef Enchiladas
These enchiladas are not super spicy, so if you prefer things with a bit more kick, add some spices to fit your heat level preference. I hope you enjoy the enchiladas as much as we did!
The other night, R was at our house and I asked him what he would like for supper and he declared Goulash. It happens to be one of his favorite recipes. As I was stirring my recipe together, I got to thinking about all the different options and recipes for Goulash in today’s world. While I was in Australia in college I got the privilege of staying in a lot of homes (host families) during my tour with the Castle Singers of Wartburg College. While staying in Canberra (their capital) I was placed in a home of German immigrants. They had immigrated to Australia in the 60’s and still spoke German in their home and their accents were so thick that it made it hard to understand some times. They were great people (even though our host-dad did think the answer for everything was a little “vhisky (whisky)”. On our second night there our host-mom asked if we liked Goulash! That sounded so good! A home cooked meal just like mom made! HA! Little did I know at that point in my life that not everyone made Goulash the same way. Imagine my surprise when we sat down for supper and I was served something similar to THIS over noodles! While it was good (hers had quite a bit of a kick) it definitely wasn’t “like mom makes it”! So, what better than a Goulash round-up with all these thoughts floating in my head?
Beer, pork…hello? How can that not equal good? The other morning I set out with a package of frozen boneless pork ribeyes and knew that I didn’t want to do our normal grilling (grill with Cavendars seasoning) and wondered what I could come up with fast (I needed to leave for work in a matter of 5 minutes). So, I looked in my fridge and cupboards and decided what the heck, let’s give this a try!
Before anyone panics, I’m not going anywhere, but #TastyTuesday is! While I love my day dedicated to food and recipes, etc. I’ve discovered that I love food so much, I love cooking so much, and we love eating food so much that I don’t want to be restricted to sharing these things with you to only one day a week! Will there be more than one post dedicated to food each week? Maybe, but that’s not a
threat promise…good or bad! There may be weeks that there are more than one and there might be weeks in which you don’t see any posts about food (but doubtful)! I hope you can hang with me and this change and still find my recipes delicious and my thoughts about food helpful and interesting! Stay tuned, a new recipe is coming soon!
I LOVE when I get together with the #NorthIowaBloggers! Everytime we get together, attend a function, or plan something it’s always a different conglomeration of people and it’s always a good time! This past Monday was no different. Thanks to Val of Corn, Beans, Pigs, & Kids (even though she ended up not being able to make it) a group of us gathered at the Mason City, Iowa Applebee’s location for a #BeesMeetup. We warned Applebees via social media that we were coming for them and boy were they ready for us. They were ready not only on their social media platforms, but also the staff at the restaurant was ready for us! Thankfully (not sure if it was for us or them) we had an inside hook-up with Loni of Lifestyles of the Pantsless. Loni is a part-time waitress at Applebees and
warned prepped the staff for our arrival. The manager of the Mason City location was also kind enough to treat us to 9
The bloggers doing what they do best…being on our phones! Photo Credit to the Applbees hostess!
different types of appetizers from their menu! (Yes, there is only a few more and by ordering we ended up tasting every single one of them!) The staff was attentive, efficient, courteous, and very tolerable of our group with our chit chat, Tweeting, Facebooking, Instagramming, and requests for pictures!