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! 

Irish Coffee Custard

Little Devil and I have been on a quest to master Macarons.  If you've tried to make them, then you'll probably understand the need to perfect them.  It's addicting.  Not to mention even the rejects and failures still taste good.  I've probably tried again 10 or 12 times with varying levels of success and failure.  The other result of macaron trial and error is egg yolks.  Lots and lots of egg yolks.  So what do you do when you have an abundance of egg yolks and your husband asks "What did you make for dessert" every single night?!?  You master custard.  I've probably made custard 4 or 5 times now and unlike the macarons, the custards have been superb every time.  I've made vanilla custard, chocolate custard, chocolate peanut butter whiskey custard, and since St. Patrick's Day is right around the corner: Irish Coffee Custard.  I also had a semi-successful attempt at Irish Coffee Macarons (the Bailey's Buttercream filling was to die for!) but I'm more proud of the custard.  The secret ingredient is espresso powder.  If you're not familiar with it, it is definitely not the same as instant coffee.  It is made from dark roasted coffee beans that have been ground, brewed, dried and then pulverized into a very fine powder.  Think of it as an intensely dark and concentrated instant coffee.  But not for drinking, for desserts.   The strong, rich concentrated coffee flavor adds depth and flavor to everything from savory steak rubs to barbecue sauces to virtually any dessert, especially chocolate.  Want to impress your friends with brownies that taste better than anyone else's? Add a teaspoon or two of espresso powder to your batter.  Try it in chocolate chip cookies.  Coffee is a natural compliment to chocolate and will totally enhance the flavor.  What else tastes decadently delicious with coffee?  Bailey's Irish Cream Liqueur of course!  It's an alcoholic beverage flavored with cream, cocoa and Irish whiskey.  Every single one of those ingredients pairs perfectly with coffee.  If you're looking for a satisfying after dinner dessert that's slightly different from the usual after dinner adult coffee, then this custard is for you!  It's smooth and velvety.  Thicker and richer than your average pudding and this version is definitely for grown ups.

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.

Simple Pleasures: Creme Brulee

There's nothing I love more than dinner at a nice restaurant.  I always look forward to the dessert menu, because I love to make desserts and I'm always hoping to be inspired by something new and creative.  A lot of times though, regardless of how innovative the menu is, the dessert menu winds up being lackluster.  Cheesecake, Key Lime Pie, Bread Pudding, Chocolate Cake with Ice Cream.  Not that there is anything at all wrong with those, but I've had and made most of them.  If I'm going to splurge on dessert, then I want something I can't make myself.  The exception to this of course is Creme Brulee.  I will always order Creme Brulee if I see it on a dessert menu! It's about the greatest dessert on earth.  And surprisingly simple.  6 ingredients total for the entire dessert.  And you thought you had to wait until your next trip to a fine restaurant?  No way.  It's a little like my Chocolate Souffle recipe.  It only sounds fancy when in fact this is not a difficult recipe to make.  Creme Brulee is French for "burnt creme."  It's a custard base with a caramelized layer of sugar on top.  The best part about this dessert besides eating it, is it can be prepared well in advance.  In fact in requires chilling for several hours.  That means you can make these the day before you want to serve them and all you have to do is caramelize the sugar before taking them to the table.  I posted this recipe many years ago, but made this recently and wanted to share it again.  We had a big Arctic freeze here in Oklahoma, including a snow storm on Valentine's Day so we opted to stay home for dinner.  We went old school with Steaks, Grilled Shrimp, Twice Baked Potatoes and my favorite, elegant but easy never fail dessert.  What are you waiting for?  Let's get started.  If you hurry you can have one for breakfast.

                                                                               

Whether at a fine restaurant or a meal
at home this remains one of our
family's favorite desserts.

Combine cream and salt in a saucepan.

In a mixing bowl combine egg yolks and sugar.

Bring cream to a simmer but do not boil. 
When the little bubbles start to form around
the edges of the pan, it is just about to the simmering point.

Remove cream from heat and gradually
add egg yolk mixture.

Stir gently until sugar is dissolved.

Stir in vanilla.

Place ramekins on a jelly roll pan and place in oven. 
Pour hot water around the ramekins.
(The water bath, or bain marie method is used
to keep a crust from forming on the outside
of the custard before the interior is fully cooked.)

Cover loosely with foil and bake 1 hour and 15 minutes.

Look how perfect they came out.
See?  I told you it was easy!  Chill for several hours.

Sprinkle the surface of the chilled custard
with sugar.  You can use brown sugar,
raw sugar, but you'll get the best caramelization
with granulated or superfine sugar.
Of course I didn't follow my own advice and used
Sugar in the Raw. 

Caramelize the sugar with a culinary torch
(You can also use your oven's broiler, as described below)

 

                                                                                 

Last year for Father's Day, Mr. Devilish Dish got
a fancy new torch for searing things on the grill.
I wasn't sure if he was caramelizing sugar or welding.

                                                                                  

As you can see our sugar layer
wasn't perfect.  Use the right sugar
for the job for best results.

 

                                                                                  

The layer of sugar might not have been
perfect but the custard sure was. 
Look how decadent and smooth that is.

                                                                                

This is truly one of the most simple, yet
elegant desserts you can make.  I've been making
this for years, and we still enjoy it, even for
special occasions like Valentine's Day at home.

                   CREME BRULEE

3 cups heavy cream
dash of salt (I use Kosher)
6 egg yolks
2/3 cup granulated sugar
1 teaspoon vanilla or vanilla bean paste
6 tablespoons granulated or superfine sugar

In a medium saucepan combine cream and salt.  Cook over medium heat until cream begins to simmer but does not boil.  In a mixing bowl combine egg yolks with the 2/3 cup of sugar, stirring well until the sugar is dissolved and the mixture is a pale yellow.  Remove the cream from the heat and gradually add the egg mixture whisking entire time to prevent the eggs from scrambling.  Make sure sugar is fully dissolved and stir in the vanilla. Fill 6 heatproof custard cups or ramekins (6-8 ounces each) with the mixture and place in a large roasting pan or sheet pan.  Pour hot water into the roasting pan until the water rises about halfway up the outsides of the ramekins.  Cover pan loosely with foil Bake in a 300 degree F oven for 1 hour and 15 minutes.  Remove ramekins from oven.  Allow to cool and then chill in the refrigerator several hours or overnight.  When ready to serve sprinkle 1 tablespoon of granulated or superfine sugar over the top of each custard.  You can brown the sugar under a very hot broiler for a couple of minutes, or for a more even caramelization use a culinary torch.  Serve immediately.  These are delicious as they are or can be garnished with fresh berries. 

Yields: 6 custards

*This recipe was originally published on March 6, 2011 I just felt like adding a few updates and sharing it again.

Coca-Cola Cupcakes Valentine I SODA Like You!

You know I'm a sucker for a corny Valentine Pun.  You could say they make me "POP" with joy, or I'm "all ears" for a corny Valentine Pun.  A Cheesy Valentine Pun?  They're pretty Gouda.  You get the idea.  If you actually search The Devilish Dish for Valentine recipes, you'll see past silliness like "Valentine You're Awesome Sauce"- Red Hot Applesauce,  or "I'm Bananas for You" Banana Muffins.  Last year I made Copycat Beaver Nuggets because "I'm EAGER to be your Valentine." I've been wanting to try a Coca Cola Cake for a long time.  Mr. Devilish Dish's Mamaw used to make it and it's such a popular Southern stand by.  A rich, chocolate-y cake made moist by the addition of real Coke.  Even better in cupcake form!  I used Soda for my pun, as in "Valentine I SODA Like You" which is funny because down here in Oklahoma we call everything Coke.  Whether you drink Pepsi, Dr. Pepper or 7UP, we call them all Cokes.  In fact we say, "I'm fixin' to go get a Coke" even if you order something else to drink.  I went with cupcakes instead of a regular cake because I've had my eye on these cute little cupcake carriers at the dollar store for a long time.  They're not super sturdy, so I wouldn't plan on using them for years like a family heirloom or anything but they hold 9 cupcakes perfectly for gift giving.  Remember Little Devil is grown, so we don't have to make classroom valentines anymore.  Our valentine gifts consist of treats for family and friends.  You could certainly package the cupcakes individually and give them as single gifts if you wanted to.  I just made three batches of cupcakes so there would be plenty to share.  The frosting is so thick and delicious they didn't need much decoration besides gummy cola bottles, but they would be adorable with sprinkles and garnished with a cute old-fashioned paper straw.  A nostalgic recipe with a nostalgic presentation.  You can also make this as a single cake in a traditional 9x13-inch cake pan as well.  It's perfect as is, or served with a big scoop of homemade vanilla ice cream.  It's like the most decadent Coke Float you'll ever have.  No matter how you decide to make this recipe, I'm sure I'll SODA like you anyway!

Coca-Cola Cupcakes for my Valentines
I SODA Like You!

A not too sweet chocolate cupcake,
made moist by the addition of Coke!

My cute little carriers from the dollar store

Shout out to Mr. Devilish Dish for making a run
for gummy cola bottles in the frigid weather.
(Last minute garnish decision)

I'm so happy with how these turned out.
I love nostalgic recipes and Coca-Cola decor.

Gummy Cola Bottles make the perfect garnish.
PLUS we ate the leftovers!

These would be so cute served with
old fashioned Coke in bottles
with a fun straw.
Go all out with the cheesy SODA theme.
It's Valentine's Day after all.

Here's my gift tags. I love how they
turned out.  I hope my Valentines
enjoy my love of bad food puns as
much as I do.

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

Our Family's Favorite Cheeseball

This cheeseball has been a family tradition as long as I can remember.  My mother-in-law makes it every Christmas and it is a favorite of Mr. Devilish Dish.  This past Christmas, she prepared it for the Christmas Eve meal, and the next morning I caught my husband eating the leftovers after breakfast.  When I got together with my college girlfriends for our belated holiday celebration, Jenny said, "I don't care what we eat but can we please have some kind of cheeseball?  I went the entire holiday season without any cheeseballs or dairy-based dips." I knew right away what  I was making.  It's so simple and the ingredients are fuss free.  I think that is what makes it so surprisingly tasty.  No fussy ingredients.  It is simple to make with items we all have on hand.  Everyone loves it.  And yes, Jenny and I ate the leftovers for breakfast.  I hope this becomes a tradition for your family.  I even made it again for a football watch party.  It's definitely ideal for tailgating and game days. And why wait for the holidays to make it?  Why can't we just make a cheeseball and watch TV?  Or eat the leftovers in the morning like we all seem to around here.  Whenever you make it, don't wait until December to enjoy it!

Simple ingredients come together for an appetizer
everyone will love!  Whether it's a holiday tradition or
a game day treat, this cheeseball is sure to be a hit with
your family just like it is with mine.

Roll in chopped pecans.  Or get crazy and
roll in chopped green onions, toasted sesame seeds
or anything else you can dream up!

I used chopped green bell peppers, but red
and green would be perfect for the holiday
entertaining season.  Don't save this tasty
appetizer for just the holidays though!
Vary the bell peppers: green, red
orange or yellow would be ideal too!

Copycat Mellow Mushroom Esperanza Dressing

Mr. Devilish Dish and I recently ate at a Mellow Mushroom restaurant on our return trip from Houston. Since I don't eat gluten I ordered a Greek Salad that was not only huge, but delicious. I brought a to-go box home and enjoyed salad for lunch the next day. The server asked me if I wanted the "House" dressing and on a chance I said, "yes" not really knowing what Esperanza Dressing was. When he said, "Good Choice" I was very optimistic. I'm so glad I opted for this dressing as it was delicious. A tangy, slightly Caesar-type dressing...not only was it fabulous on the Greek-style salad, but when I attempted to duplicate it for this recipe, I just served it over mixed greens with tomatoes and it was equally as tasty. When I asked for a to-go box I made sure to ask for extra dressing and two nights later I had mastered what I think it a pretty good copy. That's how quick I wanted to enjoy this dressing again. Sometimes missing out on gluten is disappointing as I didn't get to enjoy a Mellow Mushroom's pizza. (Don't worry, Mr. Devilish Dish let me know how good his pizza was) in this case I think it worked to my advantage as I got to discover my new favorite salad dressing!