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!

Olivia's Croutons Review and Soup!

I was recently given the opportunity to sample and review Olivia's Croutons. But I didn't want to just use them as toppers on a salad. I envisioned them floating in a bowl of creamy tomato soup nestled cozily with a dollop of pesto and fresh Parm shavings. Folks, I made it happen and it was everything I thought it could be.

I don't make soup very often because Mr. H claims he doesn't like it. I threatened to make this for a few days and every time I brought it up he'd snarl at me. But faced with a big hearty bowl of soup, he'll eat it, happily. Cause he ain't gonna get nothing' else. ha ha! Truthfully though, he liked this soup- we all did. I took this soup and all the fixin's over to my in-laws' house and my father-in-law went back for seconds! The Olivia's Crouton floaters were a hit and added a nice balance of textures to this creamy soup.

This soup was thick and creamy, a bit garlicky and had great tomato flavor. It was simple and satisfying and so were these croutons. I was sent 2 different flavors- Parmesan Pepper and Butter & Garlic, their two most popular flavors. What I liked about these croutons is that they actually tasted like bread and olive oil and seasonings. They aren't doctored up with anything artificial and don't contain any preservatives. They also received awards for winning taste 2 years in a row. This is no ordinary crouton people.

Olivia's Croutons were originally made at home in their kitchen in Vermont. As the popularity of their croutons increased and their business grew, they were forced to find a larger commercial space to produce their products. That eventually led them to the big beautiful historic barn where they set up kitchen and the house in which they call home. All this on 50 acres of land--I think I'm in love! Did I mention that on this land they also grow their own wheat for their croutons? Yeah you read that right, THEY GROW THEIR OWN WHEAT! So not only are the croutons essentially homemade, but they're home grown! Isn't that impressive?!

If you happen to make this soup I suggest you top them with Olivia's Croutons. If soup is not your thing, toss them into your salad or make one the recipes found on Olivia's Croutons website. Either way, I hope you'll give Olivia's Croutons a try and taste a little bit of "wholesome, all natural, uncomplicated" taste. Place your Order Here.

Creamy Tomato Basil Soup from Monica H

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 4 cloves of garlic, minced or sliced
• 2- 28 oz. cans diced tomatoes, drained (reserve the liquid)
• 1 Tbsp. basil puree or fresh basil, chopped
• 1/2 tsp. dried thyme
• 2 cups chicken broth
• 1 cup reserved tomato liquid (from the cans)
• 1 cup heavy cream
• salt and pepper

Garnish:

• Olivia's Croutons
• basil pesto
• fresh Parmesan cheese

In a large pot over medium high heat, warm the olive oil. Add the chopped onion to the pan and cook til translucent, about 5 minutes. Add the garlic and stir. Cook for another minute til fragrant. Add the drained diced tomatoes, basil and thyme and cook, uncovered, for another 10 minutes until the flavors meld together.

Add the reserved tomato liquid and chicken broth. Stir and lower the heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally.

Season with salt and pepper to taste. In small batches, puree the chunky soup in a blender or use an immersion blender til the desired consistency is achieved. Stir in heavy cream til well incorporated. Re-season with salt and pepper if necessary.

Garnish with basil pesto, Parmesan shavings or Olivia's Croutons if desired.

Thank you Francie for giving me the opportunity to try Olivia's Croutons!

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!

Not From A Box

I've been making this beef stroganoff for a couple years now. It comes from my pink plaid Better Homes and Gardens cookbook that I got for Christmas one year. Except I've never made it as written. The recipe calls for sliced sirloin steak but I never buy sirloin steaks. In fact the only steak I ever buy is filet mignon (in bulk from Costco, thank you very much!) and I'm NOT using that in this recipe. So I use ground beef instead because it's something I always have on hand.

I'm embarassed to admit that I like the ground beef in this because it reminds me of Hamburger Helper. I know you're either all laughing or you're gasping, but you know exactly what I'm talking about. I am proud of myself because I haven't purchased or made Hamburger Helper since we were first married. However, I have to be honest and say that I think the Tuna Helper is pretty good :-)

This recipe is very simple and delicious. It's quick too. You just brown the meat, mushrooms, onions and garlic and the house smells so good! Then you add the sour cream mixture and serve it with buttered egg noodles. Comfort in a bowl and men like it. That's important. I've made this with chicken and it's good but I prefer the beef. And my brother who is pickier than Mr. Picky himself liked this meal and asked for seconds.

Beef Stroganoff adapted from BHG

• 1 lb. ground beef
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup water
• 2 teaspoons instant beef bouillon granules
• 1/4 teaspoon black pepper
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 2 tablespoons butter or margarine
• 2 cups hot cooked noodles

In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.

In a large skillet cook the ground beef, mushrooms, onion, and garlic in hot butter over medium-high heat. Break up the ground beef as you go until cooked through and no longer pink. Drain off excess fat.

Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over cooked egg noodles.

Makes 4 servings

Chicken & Dumplings For The Soul

This is one of my mother-in-laws famous recipes. It is famous for a reason. It is SO good. She never actually gave me the recipe, so this is my interpretation. In fact she hasn't made it in a while. The last time I remember her making this is when were on vacation in Santa Fe last Easter. This is also when I observed and took mental notes in order to replicate it.

I got the gist of it, but the measurements were all wrong. The first time, I used chicken breast which was good, but I knew the whole chicken would provide more flavor. The second time I used the whole chicken and it was better, but I added too much water and it was a little too soupy for me. During all this trial and error, the dumplings were being tested as well. I've asked my mother-in-law for the recipe a couple of times, and either she couldn't find it or just forgot about it. The first time I made the dumplings, they were okay I think, but they weren't anything memorable. The second time, I didn't add enough dried basil (according to my husband) and the third time, I added too much shortening as they were almost greasy- way too rich and not fluffy.

This time, I think I've done it. These proportions have proved to be the best combination thus far. In fact, I think I'm done tweaking it, there isn't anything I would change. And the two bowl fulls and a happy tummies are indications of it's goodness. My dog even licked the bowl, but when does she not. You can thank Jenn for this recipe, she asked for it a few weeks ago and it made me get in the kitchen and write the recipe down. Before it was all in my head and pieced together on post-its. Now it's all here-for you. This recipe truly comes from my heart, so I hope you enjoy it!

Nonie's Chicken and Dumplings

Stew:

• 3 Tbsp. butter
• 1 large onion, chopped
• 1 bunch celery, chopped
• 1 whole chicken fryer (about 4 lbs.)
• 3 chicken bouillon cubes
• 6 cups chicken broth or water
• salt and pepper to taste

Dumplings:

• 2 cups flour
• 4 tsps. baking powder
• 1/2 tsp. salt
• 2 Tbsp. dried basil (optional)
• 2 Tbsp. Crisco shortening
• 3/4 -1 cup buttermilk

In a large pot over high heat, saute onions, celery and bouillon cubes in butter til tender. Add whole chicken fryer to pot and cover with 6 cups water or chicken stock. Cook over medium heat til chicken is cooked through.

Once chicken is cooked through, pull out and place on a cutting board. Once cool enough to handle, take off all the meat and shred into bite sided pieces. Add chicken back to pot and season with salt and pepper to your liking. Bring to boil.

While the chicken stew is coming to a boil, make the dumplings: In a medium bowl, combine flour, baking powder, salt and dried basil. Mix dry ingredients and cut in shortening with a fork or a pastry cutter. Stir dough while adding buttermilk. Start with 3/4 cup and add more til completely moistened and biscuit like but not wet.

Drop by the spoon full onto the boiling stew. Do not stir dumplings. Reduce heat to low and cover pot with a tight fitting lid. Allow dumplings to steam for 15 minutes. Once dumplings are cooked through, stir dumplings into the stew and serve. The flour from the dumplings will thicken the stew.

NOTE: You can substitute chicken pieces with the bone in or 4 large chicken breasts instead of the whole chicken. Or you can use leftover turkey (about 4 cups) from Thanksgiving. You can also sub milk for the buttermilk.

My happy little hand model :-)

Loaded

Here's my happy little corn zipper hanging out in the corn!

I love making cornbread and chili during the cooler months. The problem is, it doesn't get very cold here until late November. I still make this even when it's warm outside, but it's so much nicer to curl up on the couch with a mug of chili than it is to be sweating and eating chili. Don't you think?

I was surfing the web a few months ago and spotted this recipe. It looked really hearty and filling. And I thought it would be a nice accompaniment to my chili. I generally prefer to bake Jiffy cornbread muffins with a little added sugar for sweetness. I LOVE sweet cornbread and this brand is consistently good and it is so inexpensive (like 40 cents). I've tried different mixes and they don't usually compare to Jiffy. I have also made homemade cornbread and it's not as good either.

This cornbread had a nice texture to it. It was very similar to my favorite brand, but with all the added goodness of cheese, fresh sweet corn, bacon, and green chiles. These were not as spicy as I anticipated though. And I think they needed a little something extra- maybe more salt, more pepper, more garlic, a sharper cheese??? They were very good and did not over shadow the main course. I may make these again and tweak the ingredients. Ooh, sausage crumbles would be good in these!

Spicy Cornbread Muffins adapted from What We're Eating

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 3/4 cups corn meal
• 1/2 cup sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Add-ins:

• kernels from 2 ears of fresh corn
• 1 small can chopped green chiles, drained
• 4 thick slices of bacon, cooked crispy then chopped
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 4 oz sharp cheddar, shredded

Wet Ingredients:

• 3 large eggs
• 1 cup milk
• 1 cup buttermilk
• 1/2 cup vegetable oil

Preheat oven to 375 degrees F. Butter or spray 2 12-cup muffin tins or line with muffin liners and set aside.

Add all of the dry ingredients into a large bowl. Whisk to combine and set aside.

In a separate bowl, add the milk, buttermilk oil and eggs. Whisk ingredients together, making sure the egg yolks are broken up and well combined. Add wet ingredients to dry and stir til just combined. Place all of the add-ins into the batter. Stir batter until just combined. Do not overmix or you'll end up with tough muffins.

Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking. Bake on the top rack in the oven for about 20 minutes or until just baked through. Insert a toothpick into the center of one of the muffins, if it comes out clean (without crumbs), they're done.

Allow muffins to cool in pan for at least 10 minutes before removing. Serve warm with butter or at room temp.

NOTE: This cornbread can also be baked in a cast-iron skillet or glass baking dish. Make sure to adjust the cooking time to about 30-35 minutes and test with a toothpick if using one of these alternate baking methods. I made 12 muffins and one pan of cornbread. The muffins baked for 20 minutes and the glass dish of cornbread for 30 minutes.

These weren't as spicy as I expected, perhaps it's because I didn't use the Serrano chiles the recipe suggested. They were still good, but mild. For a spicier version, follow the original recipe. The only things I changed were: I didn't add cilantro (because I don't like it- ick!) and I added a small can of green chopped chiles instead of roasted Serrano chiles.

Use any leftovers in my favorite Cornbread Stuffing.