The first one was Jalapenos' Spinach Enchiladas. This recipe is a spin-off of a dish that is served at a well known Mexican restaurant, Jalapenos, in Texas.
Here’s the original pin:
|Original Source: Food.com|
And the recipe:
4 (10 oz) pkgs frozen chopped spinach or 4 bunches fresh spinach, cooked
2 tablespoons chopped garlic
1 large onion, chopped
1 lb. fresh muschrooms, halved
1 tablespoon butter
2 slices white bread, crusts removed
2 teaspoons white pepper
1/4 teaspoon nutmeg
1/2 teaspoon chili powder
2 cups grated monterey jack and cheddar cheese blend, divided
10-12 flour tortillas
Cilantro Cream Sauce
3 cups half and half
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 tablespoon cornstarch, plus
2 teaspoons cornstarch, dissolved in a small amount of cold water
3 cupts chopped cilantro
For enchiladas, cook the spinach according to the package directions, if using frozen.
- While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
- Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
Remove pan from heat, and set aside.
Drain spinach, squeezing out excess water.
Make bread crumbs in food processor from sliced bread.
Add spinach, salt, pepper, nutmeg, chili powder and eggs.
Process until blended thoroughly.
Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
Spoon a portion of filling onto each tortilla and roll it up.
Place each enchilada in casserole dish, seam side down.
Repeat until you've used up filling.
For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
Off the heat, stir in cilantro.
Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
Broil until cheese melts and turns golden color.
**NOTE FROM TAMMY** I used the frozen spinach and used garlic powder instead of fresh garlic. I also left off the mushrooms because I don't care for them.
Here’s mine before going into the oven:
And ready to eat:
Well, my honest take on these is that they were just ok. I wasn’t that thrilled about them. My parents came over for dinner and my dad seemed to like them pretty well. But Jason and I held the same opinion, that they were just ok. (My mom didn't try them because she doesn't do spicy). We had some left over for the next night and we ate them because we had them, but they’re just not something that I will probably make again. And they were a little time consuming to make. BUT, if you really like spinach and you don’t mind dishes that take a little extra prep time, then you should try them and decide for yourself!
As far as enchiladas go, this one, 3 Cheese Enchiladas, is still our favorite! And it's easy to make! I like fast and easy! :)
The second dish I tried this week didn’t really have a name other than Sausage/Potatoes.
Here’s the original pin:
|Original Source: Recipe Select|
Since I couldn't find the exact instructions on the link, I just improvised. I cut up a 10 lb bag of red potatoes and spread them out over a cookie sheet covered with aluminum foil. I then cut up 1 package of polka kiebalsa and one package of smoked sausages and browned them a little first, then mixed them in with the potatoes. I cut up an onion and sprinkled them over the potatoes and sausages, as well as some banana peppers and a little juice from the jar of banana peppers. Then finally, I sprinkled some Italian seasoning over all of that. I covered this with foil and put them in the oven at 350 degrees for about 50 minutes or so. Just watch for your potatoes to soften since every oven is different. (I think I actually began with my oven higher but ended up turning it down).
This one gets two thumbs up especially from Jason and me! Joy is our picky eater, but Luke liked it. :) Every bite was eaten between two meals! Yummy! I will definitely be making this one again.
Now come on..... share with us what you’ve been trying out from Pinterest……we’d love to see!
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♥ Tammy ♥