Taquito Enchiladas

 I love to cook, and I love to cook from scratch.  I've been known to grow my own herbs, dry them, use them to make my own ranch dressing mix and then prepare said mix into fresh ranch dressing.  It's very rewarding to start with some seeds in the early spring and end up with a fresh homegrown salad topped with homemade dressing.  You know what else is rewarding?  Spending the day catching a big fish.  Spending the day hitting golf balls.  Spending the day sitting on my patio enjoying a cold beverage or reading a good book.  On those days I am the complete opposite of homegrown and homemade.  Those days are made for recipes like Busy Day Casserole or  Slow Cooker Mississippi Meatball Subs. This is another one of those recipes, perfect for a busy day, or a school night (school has started back - ugh) Literally 4 ingredients, about 5 minutes of prep work and 40 minutes in the oven for a hearty meal that is surprisingly delicious.  I'll have to admit Mr. Devilish Dish was slightly skeptical when he saw me buying canned chili.  (The HORROR - as he makes his own award winning version.)  I said, "Trust me on this, we aren't going to the trouble of making a batch of chili from scratch to pour over frozen taquitos." Not that I don't love his chili, but this recipe didn't need it.  The canned worked just as well and the point of this whole recipe is EASE.  Try this one soon when you need a night off from the kitchen.

Hot, bubbly, and most importantly
only 4 ingredients and super easy.

Line a greased baking dish with frozen taquitos.

Add chili and spread to cover taquitos.

Next add the can of enchilada sauce.

Cover with the package of cheese.

 I like to serve this with a chopped lettuce and 
tomato salad and salsa.  That's what my mom
always served with Mexican casseroles.

TAQUITO ENCHILADAS

1 Package Frozen Taquitos (Approximately 20) Your choice - we used the beef style in corn tortillas (they were the skinnier ones and turned out great)

1 (15.8 oz) Can Chili (We used Wolf Brand - beans/no beans your choice)

1 (15 oz) Can Red Enchilada Sauce

1 (8 oz) Package Shredded Cheese (Mexican, Cheddar, Colby Jack - any is fine)

Preheat Oven to 350 degrees F.  Grease a 9x13-inch baking dish.  Place the frozen taquitos in the baking dish.  (Mine wound up kind of stacked which was okay because I was using the skinnier ones.  If you have thicker taquitos, go for a single layer.)  Spread the can of chili evenly over the taquitos.  Pour the can of enchilada sauce over the chili layer.  Top with the package of shredded cheese.  Bake in the oven for approximately 40 minutes or until the taquitos are cooked through, the casserole is bubbly, and the cheese is melted.  

Asian Dumpling Salad

As I've said before, I'm a sucker for an Asian Salad.  Mr. Devilish Dish abhors sesame oil and cilantro and those are two of my favorite flavors.  So on the rare occasion he is out of the house at dinner time I usually opt for something with those ingredients.  My go-to has always been my Asian Chopped Chicken Salad and sometimes I opt for Cucumber & Sweet Pepper Salad. If he is out of town for a long time, then I go all out and make Thai Beef Salad, Copycat PF Changs Lettuce Wraps, and his least favorite:  Egg Roll in a Bowl. Now there's a new favorite in the Asian Meal Rotation for when he leaves town - Asian Dumpling Salad.  This is so good, and hearty with the addition of some delicious steamed dumplings.  The best part is it's one of those semi-homemade meals.  I don't feel as guilty because I'm not eating take-out, BUT I'm not cooking away in the kitchen just for myself.  It is the best of both worlds.  A hearty meal that doesn't require too much work in the kitchen and I get to enjoy all the sesame oil and cilantro I want when Mr. DD isn't here.  

This is soooo good.  The dressing is
similar to a really good dipping sauce
for the dumplings.  The perfect combination.

When ready to serve, toss the dressing and 
salad ingredients together.  Add the golden
brown steamed dumplings.  Toss them to ensure
they get a coating of salad dressing.

Enjoy as is or serve with Crab Rangoons
or Egg Rolls if you want a fuller meal.

ASIAN DUMPLING SALAD

For the Dressing:

4 Tbsp Soy Sauce
4 Tbsp Rice Vinegar
4 Tbsp Chili Oil
2 Tbsp Sesame Oil
2 Tbsp Granulated Sugar
1 Clove Garlic, minced
2 tsp Ginger Paste

For the Salad:

1 Small Head of Romaine Lettuce, very thinly sliced (think chiffonade style)
1 Carton Cherry Tomatoes, halved
1 Large Cucumber, halved and sliced
1 Bunch Green Onions, chopped (green part only)
1 Handful Fresh Cilantro, chopped
1 Package Frozen Asian-Style Dumplings (choose your favorite flavor)
salt & pepper to taste

In a bowl whisk together the soy sauce, rice vinegar, chili oil, sesame oil, sugar, garlic and ginger.  Set aside.  This will be your salad dressing.  

In a large salad bowl combine the lettuce, tomatoes, cucumber, green onions and cilantro.  Toss together and set aside.

Prepare the dumplings according to package directions - or Simply fry them in a pan in a small amount of oil until golden brown.  Add 1/4 cup of water and cover with a lid to steam for approximately 5 minutes.  When the dumplings are done, remove them from the heat.

Pour the salad dressing over the lettuce mixture and toss.  Add the steamed dumplings, tossing to coat with dressing and serve immediately.

Cucumber & Sweet Pepper Salad

I'm sure by now you've heard the term "Girl Dinner." Typically it consists of Caesar salad, truffle fries and a martini.  Sometimes it involves oysters and champagne too.  One of our local restaurants even offers a "girl dinner" happy hour with the aforementioned items sharable for a group of girlfriends.  While that all sounds delicious, my favorite "girl dinner" is some type of Asian salad.  Mainly because Mr. Devilish Dish doesn't like it so it's a rare treat I get to enjoy when he's not home for dinner.  My go-to meal when he's away is typically my Asian Chicken Chopped Salad, but lately I've been enjoying this Cucumber & Sweet Pepper Salad. This recipe has been circulating on social media for several years, with variations featuring chicken, tuna, and even sushi nori.  But I love it as is. Fresh mini cucumbers and sweet peppers with everything bagel seasoning, chili crisp, and of course my own Japanese Restaurant Style Ginger Salad Dressing.  Most of the online recipes use a store-bought dressing, but I really like using my own homemade dressing on this recipe.  It's so simple to put together, and the crisp veggies are so colorful.  It is an ideal side dish for any Asian meal, but I've made it plenty of times as a side for barbecue dinners or cook-outs as a side dish for hamburgers and hot dogs. It is always a hit, as the fresh peppers are sweet, not at all spicy.  You can adjust the amount of chili crisp you add if you want a little more kick.  Not only is it perfect for a girl dinner, it is perfect for any dinner!

A crisp, colorful salad, ideal for any summer meal.

The Line Up.  Definitely make your own
Ginger Dressing.  It's worth it!

Slice your mini cucumbers.

Slice the mini sweet peppers.

Pour your Homemade Ginger Dressing over
the sliced veggies.  Toss together to combine.

Add the Everything Bagel Seasoning.

Add the Chili Crisp

Toss to combine.

Serve and enjoy for your own "girl dinner"

CUCUMBER & SWEET PEPPER SALAD

4 Mini Cucumbers, sliced
8-10 Mini Sweet Peppers, thinly sliced (I don't really worry about seeding them, the seeds kind of fall out on their own)
1/4 to 1/2 Cup Japanese Restaurant Style Ginger Salad Dressing (RECIPE HERE)
1 Tbsp Everything Bagel Seasoning
1 Tbsp Chili Crisp (Chili Crisp is a condiment, similar to chili oil, but with the addition of crispy fried ingredients like garlic, shallots and chili peppers.)
Salt & Pepper to taste

Add sliced cucumbers and sliced peppers to a salad bowl.  Pour in salad dressing and toss until coated.  Add bagel seasoning and chili crisp. Season with salt and pepper.  Toss and enjoy immediately.  I think it tastes best fresh, but it can be stored up to 2-3 days in the refrigerator.  

Coca-Cola Pickled Onions

We like to tease my Devilish Nephew about his "Bro Crush" on James Beard Award Winning Chef Chris Shepherd.  Chef Chris was named one of the 10 Best New Chefs in America by Food & Wine Magazine in 2013 and awarded the James Beard Award for Best Chef: Southwest in 2014.  In 2019 all three of his restaurants nabbed the Number 1 spots on Texas Monthly's list of Best New Restaurants in Texas.  These are just a handful of accolades awarded to Chef Chris and having eaten at one of his restaurants I can personally vouch for how divine and creative his food is.  Houston is such a diverse city and Chris Shepherd's food style reflects that.  It is a blend of Asian, Tex-Mex, Latin American and Texas barbecue traditions.  Nothing makes me prouder than my nephew sharing my love for cooking and especially his desire to follow cooking trends and be adventurous in trying new foods and recipes.  His obsession with Houston's most well-known chef is not surprising, and although we tease him about it, I'm glad to see him taking advantage of the interesting cultural influence Houston has on food.  When we visited him a while back, he prepared us Vietnamese Fajitas from the chef's cookbook.  As I was thumbing through the pages I stumbled upon this recipe for pickled onions.  I was so intrigued I even took a screen shot of the page.  Upon our return trip to Houston we planned a delicious Southern-style meal based around my nephew's melt-in-your-mouth ribs.  As we were brainstorming dishes to accompany the ribs, Mr. Devilish Dish said, "How about something simple like some pickles, or maybe some quick pickled onions?" Immediately I grabbed Chris Shepherd's cookbook and said, "I know exactly how we are going to quick pickle the onions." Making this recipe was so important to us we made three stops to find Mexican Coke.  (Everyone seemed to be out of stock) We finally bought a bottle from the taco truck near the nephew's house!  I can't say enough about how delicious my nephew's ribs were.  Absolutely perfect and worthy of any Texas barbecue contest.  We also enjoyed my Veggie Salad, which is a cool, crisp alternative to potato salad.  In true Southern style we had jalapeno pimento cheese sandwiches.  While all of these dishes were unquestionably outstanding, the Coca-Cola Pickled Onions stole the show.  This is a recipe we will go to again and again and I highly recommend you follow in the Devilish Nephew's footsteps, fall in love with Chef Shepherd and make this recipe pronto!

Easy 4-Ingredient Beef Enchiladas

I know I don't even have to mention how much 2020 sucked and how much we missed.  I try hard to keep my posts here at The DD positive because I know folks love to visit cooking blogs for recipes and fun stories.  Not to be reminded of the negativity of everything that has been going on in the world.  So I tell you this because my story of something negative grew into something very positive and has a happy ending.  For the bad news first we didn't celebrate Thanksgiving with our families like we usually do.  The Devilish Nephew and his sweet wife were stuck in Houston.  Not only because of Covid but their sweet golden retriever had to have surgery.  We opted not to have the big traditional turkey day meal with our parents.  My brother has a birthday at the end of November so in lieu of the holiday meal we had a very small get together as a birthday celebration.  I'm not a big fan of the traditional Thanksgiving meal and neither is my brother so here's where the story starts the upturn.  I decided to make Mexican food, because that's always a hit with my family.  I knew there would be no complaints!  I made a big batch of Gluten-Free Sour Cream Chicken Enchiladas because Mr. DD loves those.  But not everyone on my side of the family is a fan of chicken in Mexican food.  I decided we needed a beef option and I was almost embarrassed I made such a simple recipe for a birthday meal.  I also made a big pot of Cowboy Beans and a batch of Restaurant Style Mexican Relish.  I also made a batch of our newest favorite salsa.  We found Simple Salsa Mix at the boat show in Little Rock last year.  (Remember we went crazy and bought a boat!) It is THE BEST salsa.  It's a dry mix you simply mix a scoop with a can of diced or crushed tomatoes.  Perfect for camping and RVs.  Also perfect for people in quarantine who did nothing but go fishing and eat chips and salsa.  We love this mix in the cute little can so much we gave everyone a can for Christmas!  The salsa was a hit at the meal, it was hard to keep it a secret that everyone at the table had some under the Christmas tree.  And if you thought the salsa was a huge hit, the Easy Beef Enchiladas were the absolute star of the evening.  No one touched the chicken enchiladas. And they are excellent! The beef enchiladas casserole dish was wiped out.  I lost count of how many helpings my brother ate.  He thanked me a million times and even texted me later in the evening after he got home.  The next day he called and thanked me again and told me for the millionth time how much he loved the beef enchiladas and asked for the recipe.  He called Mom and told her a million times how much he loved the enchiladas.  At Christmas a month later he was still talking about the enchiladas.  They are so embarrassingly easy, but a definite crowd pleaser.  Amid all the chaos and negativity I'm happy to report our family has a new standby recipe that requires almost no effort. Here's hoping we can all enjoy meals like this with our families soon! 

Baked Feta Pasta: The Internet Sensation

When it comes to technology I'm always a day late.  I would probably still have a flip phone if it were up to me.  I still prefer turning an actual book page to an e-reader (although I do enjoy my Kindle on vacation, no longer having to haul tons of books in a suitcase...) And aside from sharing recipes, I'm not one to spend tons of time on social media platforms.  (I'd rather be fishing.) I'm not even on TikTok where a video of this recipe went viral.  From what I've read it's been viral for a while.  So I apologize if you heard about this a while ago, because it was all new to me.  The funny thing is the same week I made this recipe I had two friends tell me about it and saw countless variations of the recipe allover the internet, so it is still going strong and rightfully so, because it is tasty and super simple to prepare. From what I read this recipe went so crazy it may have been responsible for a temporary feta cheese shortage!  Olive oil, fresh tomatoes, tangy feta cheese.  One bowl preparation.  What's not to love?  No wonder it is literally the recipe that broke the internet (and the feta factory.)  Even the most novice cook can feel like a gourmet with this recipe.  Make sure and use a quality delicious tasting olive oil (we love this one) and we also love a French feta cheese.  There are several varieties out there but if you can get your hands on the French, it's the creamiest in texture.  I think it works better in this recipe than a drier, crumblier feta.  Definitely look for feta in block form instead of crumbles.  It makes for a better presentation too.  I even read that if your tomatoes are very ripe and starting to wrinkle that means they are at their sweetest, making the perfect compliment to the tangy feta cheese.  I used gluten-free penne pasta too, but feel free to use bow ties, orecchiette (little ears) or even radiatore (little radiators).  Whatever you choose will be delicious and if you want to get even fancier add some mushrooms, fresh herbs, or prosciutto.  Next time I will add some grilled chicken for a heartier meal.  

Hot, bubbly, cheesy goodness.
No wonder it took over the internet!

Place the olive oil and tomatoes
 in a baking dish.  Toss with olive oil.

Add feta cheese. (Maybe not this much)
Drizzle the cheese a little more with 
olive oil and season with cracked pepper.

Bake until hot and bubbly and the cheese starts 
to brown.  The tomatoes will start to burst and 
create the most delicious sauce.

Add fresh garlic and red pepper flakes.
Toss with pasta and fresh basil

Serve with garlic bread.  Next time
I'm going to add some sliced grilled chicken. 

BAKED FETA PASTA

2 Containers cherry or grape tomatoes
1/2 cup olive oil, plus more for finishing
8 ounce block of feta (I used two blocks and I think it was a little too much)
Kosher salt and fresh cracked black pepper
1 pound pasta cooked according to package directions
2-3 cloves garlic, minced
1/4-1/2 teaspoon red pepper flakes
handful fresh basil leaves, cut into chiffonade

Preheat oven to 400 degrees F.  Add 1/2 cup of olive oil into an oven proof baking dish.  Add whole cherry tomatoes, season with salt and pepper and toss to coat.  Use the smallest dish possible to accommodate the tomatoes and cheese so the are close together.  Add the block of feta to the middle of the dish and drizzle with more olive oil and season with fresh pepper.  Bake for approximately 30 minutes.  Prepare the pasta according to package directions and drain.  After 30 minutes, increase the oven temperature to 450 degrees F and bake for another 5-10 minutes to make sure the feta is starting to brown and the tomatoes are starting to burst.  Remove the baking dish from the oven and stir in the minced garlic and red pepper flakes.  Toss this mixture with the cooked pasta and add the fresh basil.  Taste and season with more olive oil, salt and pepper if necessary.

Quick & Easy Enchilada Casserole

So Mr. Devilish Dish and I did a thing this Spring.  We bought a bass boat.  Now that Little Devil has left the nest and we're empty nesters we decided we needed a fun "social distancing" type hobby we can enjoy together.  I grew up on Oklahoma lakes, so I was completely on board with the idea.  We've had a really fun spring and summer so far.  The only downside (and it isn't much of a downside) is we sometimes come home after dinner time.  Again, this isn't a bad thing since we're empty nesters and don't have anyone waiting to be fed but ourselves, but now I'm on the hunt for recipes that come together quickly and easily after day on the lake.  This Quick & Easy Enchilada Casserole totally fits the bill.  Only 5 ingredients and about 25 minutes in the oven to a hearty Mexican feast!  The time saver is the tortilla chips.  No tortillas to soften and roll up, just a short cut with the chips!  You can even use store bought taco seasoning, to speed things up.  I happened to have some of my Homemade Taco Seasoning on hand, which is gluten-free so I used that.  Canned enchilada sauce and pre-shredded cheese make it even easier.  Just brown your ground beef and onions and layer the ingredients together. While it bakes, throw together a simple lettuce and tomato salad and you'll have a comforting, filling meal that comes together in minutes.  The perfect ending to a day enjoying your favorite hobby!

Only 5 ingredients to a quick & easy meal!

Layer crushed tortilla chips in prepared dish.

Brown ground beef and diced onion.

Season with taco seasoning.

Combine ground beef mixture with
enchilada sauce and half of the cheese.
Pour over the crushed chips.

Top with remaining cheese.
Bake 25-30 minutes until hot and bubbly.

Enjoy!

Serve with a simple
lettuce and tomato salad for a hearty meal. 
Perfect after a day of boating!

Chicken Korma

Korma is a type of curry, made with meat or vegetables cooked in a flavorful sauce.  You can vary the type of vegetables you like, or opt for lamb, shrimp or in this case chicken.  If you've ever eaten at an Indian food buffet, chances are you've had Korma.  You know from past posts like Butter Chicken and Homemade Naan Bread that we are huge fans of Indian food around here.  This type of cuisine always seems complicated to me and I'm guessing it's due to either number of spices in a recipe or simply because they aren't spices that are usually in my wheelhouse and for some reason I equate exotic spice with difficulty.  Which isn't the case with this recipe at all.  It's quite simple to make and easily changed around to accommodate any variety of meats or vegetables you have on hand.  You could easily leave out the meat altogether and substitute some hearty potatoes or cauliflower for a tasty veggie version too.  Serve with Basmati or Jasmine rice and a batch of my Homemade Naan Bread to soak up the sauce.  The creamy sauce and warm flavors are sure to satisfy.  Don't be afraid to try something new in your kitchen.  It's as simple as reaching into your spice cabinet!

A simple to make curry using chicken, or whatever
meats or vegetables you have on hand.

Everything cooks in one dish.

The resulting sauce is rich, creamy and flavorful.
Check out the BALTI DISH.

Serve over Basmati or Jasmine Rice with Naan Bread
for a satisfying meal.

Egg Roll in a Bowl {Gluten-Free}

January 13th is National Gluten-Free Day which is every day for me.  It's fortunate (or unfortunate really) that there are enough gluten-allergy sufferers that there is a food holiday devoted to us!  It has been a few years now, so eating a gluten-free diet is part of our daily life and I normally don't give it a second thought.  Developing recipes and adapting old ones to become gluten-free are something I enjoy doing most of the time like taking our family's Indian Fry Bread Recipe and coming up with a Gluten-Free Version.  Occasionally though I'm in a hurry or I'm not in the mood to experiment and it's easier to just eat a hamburger without a bun or a taco fillings without a tortilla.  Sometimes I can get my Asian fix with a good spring roll since the wrappers are rice paper but since I have to be cautious about soy sauce, it's safer to prepare Asian recipes at home.  That's when I realized I can have the delicious flavors of an egg roll without the gluten-y wrapper.  And it's prepared as a satisfying meal instead of an appetizer!  This recipe comes together super fast and if you go light on the sauce, it's pretty healthy too.  All the flavors of an egg roll, minus the gluten and minus the hassle of rolling and frying.  Win Win for everyone!

All the flavors without the wrapper!

Saute onions and garlic

Add additional ingredients and cook until
cabbage is wilted slightly.

Add shredded chicken and garnish with green onions.

Whip up a quick sauce with mayonnaise and
sriracha sauce.

Drizzle sauce over and enjoy.
Bonus: Gluten-Free!

Firecracker Chicken

When Little Devil lived at home our menu consisted of constant Asian recipes.  When we became empty nesters Mr. Devilish Dish said, "Can we take an Asian Food Hiatus?" so we did for a while and after a break I can report we are now enjoying some Asian meals now and then.  I made a version of this recipe a couple of weeks ago and while it was good, it wasn't great so I made it again last night because I wanted to tweak the sauce.  Both Mr. DD and I were really happy with the way it turned out.  Warning, it does have a little kick, hence the name Firecracker Chicken.  I'm super excited to have something that is crispy and fried that is gluten-free so it is a winning recipe all around.  I served it over rice and garnished it with some crisp green onions.  Skip the take out and make your own at home, it's that easy!

Better than Take Out!

Fry your chicken in a small amount of
oil until crispy.

Coat with sauce and bake until thick.

Garnish with green onions.

Serve over hot, steamed rice and enjoy!

Christmas Charcuterie Board

As you may know, my other hobby besides cooking is sewing.  I make scarves from repurposed threads.  A lot of team shirts, but if I can put a needle through it I'll try to make just about anything.   As I've probably told you before Mr. Devilish Dish is quite the cook and he has even taught cooking classes at the international pantry many times.  I've even roped him into helping me with some pop-ups and demonstrations when I've held craft shows there.  He always features some kind of delicious food item or kitchen tool available at the international pantry.  This year we decided to do something different.  As our gift to our loyal shoppers who come to our holiday show every year, we decided to have him teach a little workshop and our theme was Charcuterie Boards & Cold Brew Coffee.  The cold brew coffee was amazing and I will feature it soon in another blog post, but I wanted to share the charcuterie boards just in time for Christmas.

Charcuterie is the craft of preparing smoked and cured meats for preservation and flavor. Typical charcuterie meats are salami, ham, bacon, sausages, and pates. A selection of meats and cheeses are often accompanied by other yummy bites such as crackers, olives, pickles, jams, spreads, fruits and vegetables.  Think of it as the modern relish tray!

Italian Marinated Cheese & Olives + FREE Father's Day Printable OLIVE YOU DAD!

Father's Day is almost here and I haven't even gotten around to posting what I made the Moms for Mother's Day.  But I'm so excited about this post so I'm sharing early.  You know I love CHEESY food puns, like my "Don't String Me Along" String Cheese Valentines  or my Homemade "I Love You Honey Bunny" Honey Buns.  I'll go ahead and spoil the surprise from Mother's Day.  The moms all received homemade salsa and Mexican relish and tortilla chips in bags that said, "MOM, You're All That & and Bag of Chips!" I knew when Father's Day rolled around I would need something equally as silly and delicious.  Nothing says Dad Snack Food more than cheese and crackers, but I decided to level up by adding a tasty marinated olive blend and making my theme: OLIVE YOU DAD.  This mixture is delicious with any kind of olive, but I chose pitted Sicilian green olives and pitted Kalamata olives for my blend.  If you're ever near the international pantry in Norman, Oklahoma stop by and check their huge selection of bulk olives and French Feta cheese. That's where I stock up on my cooking essentials!  I chose to cube some Colby Jack cheese, but any hard cheese that can withstand a little while in the marinade like a firm Mozzarella or Gouda would be tasty too.  Throw everything together and let it refrigerate 8-24 hours and everyone will OLIVE YOU. 

Tell anyone OLIVE YOU with this savory snack.

Combine ingredients in a large bowl.  Refrigerate
8-24 hours.

Enjoy with some quality crackers.

Click on the image to enlarge.
Right click and save to your computer.
Open with the software of your choice
and print onto cardstock.

These images are my exclusive artwork.
Please be courteous when using these printables 
and remember they are for personal use only.