Welcome To My Kitchen- My First Recipe Video!

Look what I won! A couple weeks ago I opted in to receive a sample of Pace Picante Sauce from The Tastemaker Program on Foodbuzz. Along with that, was the opportunity to win a Flip Video Camera. In order to enter the giveaway, I had to submit a recipe in which I would use the Pace Picante Sauce and the first thing I thought of was our family recipe for Santa Fe Stacked Enchiladas. Well, wouldn't you know that they chose me?! A few days later, I received two packages on my doorstep.

I was thinking that this Flip Camera was indeed a camera, but it's not. It's an HD video camera and I had to record a video of my recipe featuring Pace to share with you. The Flip was so easy to use, you just turn it on, push the red button to start filming and again to stop. The clarity is really great too. The hardest part was actually uploading it to the Internet so that I could post it on here. The video only took me two attempts and I think it turned out pretty well. Mr. H was a perfect camera man and I think I'll use him again in the future. tee hee!

I was a nervous wreck for days just thinking about having to be on camera! I tend to giggle a lot (just ask Ingrid) and I still have a minor cough so I was worried that I'd start choking or laughing my butt off, but I didn't :-) When I cook or bake, I'm usually in jammies and my hair is in a messy ponytail. So today you're in for a treat- I have clothes on, I'm wearing make-up and my hair is brushed. Lucky you! I do sincerely hope that you enjoy my first video. Please be kind and don't judge too harshly.

Thank you Foodbuzz for the opportunity!

For the step by step process in pictures, and for the original recipe, please see Mr. H in the Kitchen.

I also want to say thank you to Ingrid for letting me know about the opt-in on Foodbuzz. Without her, I wouldn't have entered and won. Thanks dear!

Santa Fe Stacked Enchiladas adapted from Monica H

serves 8

• 2 lbs. lean ground beef
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 tsp. kosher salt
• 2/3 cup Pace Picante sauce, optional
• 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. Stir in Pace Picante sauce if using. 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 20 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!

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!

Cinco de Mayo Two-fer: A Fiesta!

Living in Texas means we celebrate Cinco de Mayo- Spanish for the 5th of May. It is not a nationally recognized holiday in the US or in Mexico, but it should be. Cinco de Mayo is not the recognition of Mexican Independence (like most think), which is September 16th, but the commemoration of the Mexican army's defeat from the French at the Battle of Puebla on May 5, 1862.

Because Texas is adjacent to Mexico, there is a lot of Mexican influence here. That also means we have access to a lot of good food, appropriately called Tex-Mex cooking. Think tacos, burritos, enchiladas, tamales, tostadas, rice, beans, homemade fresh salsas, pico de gallo, guacamole, homemade flour and corn tortillas, flan and lots of margaritas! (Oh, I'm getting hungry!) I grew up eating this great food, so it's nothing new to me. I was raised by my grandma and she made 3 square meals a day for her family. This kind of food is my comfort and I hope you make it yours.

A few years ago I managed a bridal boutique (before you all swoon and say "oooh, how fun!" know it was hell!) and I had a bride who was getting married on Cinco de Mayo, which I believe was a weekday. She got married on 5-05-05 and celebrated with a party of close friends and family, eating great casual food and drinking great Mexican beer--with lime of course. I think that's a great idea, though you don't have to get married to enjoy what the Mexicans have to offer.

These recipes are very simple, I hope you'll make one of them soon- like tomorrow!

Tostadas

• corn tortillas
• vegetable oil for frying
• seasoned ground beef
• refried beans, canned or homemade
• grated Cheddar cheese
• lettuce
• tomato
• sour cream or guacamole

Preheat oven to 350 F. Set a cookie sheet next to your stove to collect hot tortillas.

In a small frying pan, pour enough veg/canola oil to cover the bottom. Heat oil to med-high heat. Carefully slide tortilla into hot oil with tongs. When tortilla puffs up and turns golden, flip it. They don't take long. Place on cookie sheet and transfer to oven to keep warm while you're preparing the rest of your ingredients.

Take tostada shells from oven. Be careful, they're HOT! Apply a thin layer of refried beans to each tortilla, then top with seasoned ground beef. Sprinkle with cheese and return to oven til cheese is melted.

Top with shredded lettuce, tomatoes, more cheese and maybe even a dollop of sour cream or homemade guacamole.

NOTE: You can buy tostada shells in your grocery store next to the taco shells. I seasoned my ground beef with diced onion, minced garlic, cumin, paprika, garlic and onion powder, salt and pepper. You can use a packet of seasoning if you wish. I also used canned refried beans.

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My Mom's Tres Leches Cake

• 1 box white cake mix
• 3 large eggs
• 1 cup water
• 1/4 cup vegetable oil
• 1 tsp. vanilla extract
• 1 14 oz. can sweetened condensed milk
• 1 12 oz. can evaporated milk
• 1 cup milk
• sweetened whipped cream
• strawberries for garnish

Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray and set aside.

In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from oven and let cool 10 minutes.

Meanwhile, stir together the sweetened condensed milk, evaporated milk and regular milk til well blended. Poke cake all over with a skewer and pour milk mixture all over cake, pressing lightly to make sure milk is completely absorbed. It may seem really full, but it will all get absorbed.

(My mom concentrating and my crazy(!) teenage brother whipping the cream. It's a family effort.)

Refrigerate cake 1-2 hours til cool to the touch and the cake has absorbed all the milks. Top with sweetened whipped cream and fresh strawberries.

NOTE: My mom usually doubles this recipe and bakes it in a huge Pyrex. It's also really good with pineapple and chocolate cake mixes.

Don't forget the pinata! Ole'