Mr. H In The Kitchen!

Hi All! Hope you all had a wonderful holiday and weekend. I know I sure did. On Christmas Eve, my in-laws came over for a Santa Fe enchilada dinner. We drove through the neighborhood to see the twinkling lights, then we came hope for cookies and gift opening. It was a nice night.

On Christmas Day, we slept in a little bit, then I got up and made breakfast for Mr. H. I made breakfast potatoes, eggs, bacon and toast with jam. I had plans to make Christmas morning muffins and a frittata, but I didn't have the energy or desire to spend that much time in the kitchen, so I went simple. Then we opened gifts around the tree- just the two of us. Later int he day we went to dinner at my aunts house along with the rest of the family. My contribution to the meal was a rum cake and a Jell-o mold. Yummy!

Back to the Santa Fe enchiladas. This is something that Mr. H and his Dad (my FIL) make every Christmas Eve. It's the only time of the year we have them and it's the only time of the year that my MIL and I don't have to lift a finger--not even to clean the dishes. It also helps that we always serve them on holiday paper plates. They do it all! Except this year- ha ha! We invited my in-laws over for dinner. They were supposed to get there at 6, but didn't arrive til 7. By the time they got here, the enchiladas were done. That's okay though because Mr. H and I whipped them up in no time. I love when he helps me in the kitchen. We have matching aprons with our names embroidered on them that was a gift from my MIL a few Christmases ago. He's only worn his about 3 times, this time included so it still looks brand new :-)

If your'e not familiar with Santa Fe enchiladas, they're beef and bean enchiladas that have been stacked instead of rolled. My FIL used to live in Santa Fe as a child and he and his family used to make these then, so we're carrying on the tradition. Mr. H stacked the enchiladas so I was able to take pictures. He has a heavy hand and piles on the ingredients. We usually all have 2 stackers while Mr. H eats a 3-stacker. After they're done baking and the cheese is melted, we put chopped green leaf lettuce and diced tomatoes around the outside to make a wreath. Perfect for the holidays.

Santa Fe Stacked Enchiladas from Monica H

serves 8

• 2 lbs. lean ground beef
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 tsp. kosher salt
• corn tortillas (2-3 per person)
• vegetable oil for frying
• 2 small cans (10 oz.) enchilada sauce
• 3 small cans (15 oz.) Ranch Style Beans, drain 2 of the cans
• 2-3 cups Cheddar Cheese, grated
• Green leaf lettuce, cut into wide shreds
• 2 medium tomatoes, diced

Over medium high heat, cook onion til soft and translucent. Add the minced garlic and whirl around the pan til fragrant. Then add the ground beef and cook til no longer pink; breaking up any large bits as you go. Season with kosher salt and stir it in. If you're using a fattier mix of ground beef, drain off any excess fat. Set aside.

In a medium pan, generously coat the bottom of the pan and heat til shimmery. Fry the tortillas, one at a time, on each side for about 30 seconds. You don't want them to be crispy, you just want them to be a little more pliable so they don't break apart. But you really can't skip this step because the tortillas will become soggy when you bake them. Repeat til done. Place on a paper towel lined plate. Set aside.

Heat sauce til warm in a small sauce pan. Heat beans in a pot til warm. You want them warm not hot.

Dip one tortilla in the warmed sauce and place on a sheet pan. Top with a bit of ground beef, then beans, then cheese. Repeat for a 2 stacker. If you're really hungry make 3 layers. Repeat as necessary until you have the amount of enchilada stacks as needed.

Bake in a preheated 350 degree F oven until cheese is melted. Allow the enchiladas to cool for a few minutes before transferring each stack to a plate. Place lettuce and tomatoes around each stack to resemble a wreath. Dig in!

Honey, thanks for helping me in the kitchen. I love you!

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C-O-O-K-I-E-S! (from left to right- back to front)

• Hay Stacks- crunchy chinese noodles and white chocolate (neigbor made these)
• Rugelash- cinnamon sugar filling (neighbor made these)
• Chocolate Coconut Hedgies- chocolate and coconut balls rolled inpowdered sugar
• Peppermint Bark Cookies- chocolate wafers, white chocolate and crushed peppermints
• Pecan Pie Bars- Pecan and a buttery filling over shortbread
• Mocha Crinkles- Chocolate, coffee and cinnamon cookie balls rolled in sugar
• Sugar Cookies- decorated with royal icing
• Spritz Sandwiches- Buttery cookies with melted chocolate and M&M's

Oops, I almost for a picture of Mr. H and I in front of my aunts tree!