Every so often, I like to do a quick post about things from other blogs that I’ve made recently. If I drastically change the recipe, I’ll give it the honor of its own post. However, these are the things that I barely change, or that I quickly make for dinner one night and don’t take the time to get a good photo of.
Keep in mind that I’ve made these over the span of at least a month. So I’m not enchilada obsessed.
Okay, maybe I am a little–but we don’t eat enchiladas in different forms for a whole entire week straight.
Verdict: Loved, loved, loved this. Fun and creative, and SO delicious.
Hubby’s take: He loved it! I was a little leery because it was sort of “different,” but we was all over it!
Changes I made: I didn’t have enchilada sauce, so I made my own. I also didn’t have any green bell peppers so I used all red. I also didn’t have any cilantro (I was avoiding the grocery store like the plague) so I topped it with homemade crispy tortilla strips (baked) and chopped avocado. These topping were delicious, but the cilantro would be great too to cut through some of the richness of this dish.
Verdict: Great! An easy take on an enchilada makes for a quick meal on a busy night.
Hubby’s take: He chowed it down!
Changes I made: I made it in two 8×8 pans instead of the 9×13. I also used ground turkey instead of ground beef. I might have made a few other small tweaks, but I can’t remember. Oh yeah! I added chopped spinach. I know–kind of weird, but I add it to everything.
Verdict: Oh my. I was skeptical at first–beans in a cookie? So good. So, so, so good. Plus it is packed full of fiber and protein so you can totally get away with eating it for breakfast.
Hubby’s take: Honestly, I was surprised he even tried it. I wanted to have him try it before I told him what it had in it–but he doesn’t so much go for that idea. He tried it though–and he really liked it! I think he is even going to take the leftovers to work.
Changes I made: None. If you’re interested, I used one can of garbanzos and one can of northern beans.
Verdict: Oh my. Amazing. Especially with the necessary change I had to make. The original recipe sounds fabulous too–but the caramel sauce I added took it over the top.
Hubby’s take: Loved it! I don’t know how anyone could not love this.
Changes I made: I ran out of brown sugar. (I know! How does that happen?) I didn’t have enough to make the brown sugar glaze so I topped it with this caramel. Rum and all. Perfection!
Difficulty: Easy–it starts with a cake mix!
Verdict: This is seriously good. It has the perfect blend of sweet and spicy. I’ve made it two or three times.
Hubby’s take: Coming from a guy who doesn’t love pork (but changes his mind every time I made pork), he loves this. Probably one of his favorite pork recipes.
Changes I made: Nada.
Difficulty: Easy to moderate. But pretty easy. Plan ahead and marinate overnight–you’ll be glad! And give the glaze plenty of time to thicken up so it really clings to the meat.
I should add to this list that I still make this salad frequently. Very frequently.
What have you been cooking or baking lately? Have you used up your Thanksgiving left overs yet?