Tag: sour cream

Good Eats!

Sweet Potato & Kale Enchiladas

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The first time I tried this recipe it didn’t look as good as the picture so I was unsure of how it would taste.  Of course I added some extra sour cream and with the salsa, then the enchiladas became kinda pink.  The husband was a little hesitant at first but it turns out he likes pink foods.  Now, he can never remember what’s in it so he asks for me to make “that pink stuff”.  These are quite filling so there are always leftovers.

Ingredients
  • 1 pkg. corn tortillas
  • 1 tablespoon grapeseed or canola oil
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups prepared)
  • 15 oz. can black beans, drained
  • 2 cups fresh baby kale, stems removed
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tablespoon adobo sauce
  • zest of one lime
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 4 oz. goat cheese, crumbled
  • 2/3 cup salsa
  • 1/3 cup sour cream
  • juice of 1 lime
  • 1/4 teaspoon salt
Preparation

Preheat oven to 400 degrees.

Heat oil over medium heat in large stock pot. Add sweet potatoes and saute until beginning to brown and potatoes are softening, 8-10 minutes. Add black beans, kale, chipotle pepper and adobo sauce, lime zest, garlic and salt. Continue to saute, stirring occasionally until kale is wilted, another 3-5 minutes. Remove sweet potato mixture from heat and allow to cool a bit.

Mix together the salsa, sour cream, lime juice and salt.  Scatter the crumbled goat cheese over the top of the sweet potato mixture and stir well to combine.  Evenly divide mixture among the eight tortillas (about 1/3 c. each) and roll up tightly.  Place the 8 enchiladas, seam side down, in a greased 9×13 baking dish. Pour the salsa and sour cream mixture evenly over the top of the enchiladas.

Cover the baking dish with foil and bake for 20 minutes. Remove foil and continue baking for another 10 minutes. Turn broiler on high and finish under broiler for another 2 minutes or so, to brown the tops of the enchiladas.

Source:  Foodtastic Mom

Good Eats!

Cherries Galore Cheesecake

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For as long as I can remember, I have been tasked with making the cheesecakes for Thanksgiving.  I have a huge family and we all bring something to the table.  I have a recipe that I’ve used for so long that I know it by heart and I don’t remember where I got it.  I just realized that I’ve never actually posted it, so here you go…

Classic  Cheesecake

INGREDIENTS

Crust

  • 1 cup graham crackers crumbs
  • 3 tbsp sugar
  • 3 tbsp butter, melted

Filling

  • 4 packages cream cheese, softened
  • 1 cup sugar
  • 3 tbsp flour
  • 1 tbsp vanilla
  • 1 cup sour cream
  • 4 eggs

PREPARATION

Crust:  Mix crumbs, sugar and butter; press onto bottom of springform pan.  Bake at 325 for 10 minutes.

Filling:  Mix cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended.  Blend in the sour cream.  Add eggs, mixing on low speed just until blended.  Pour over crust.  Bake at 325 for 65 minutes or until center is almost set.  Run knife or metal spatula around the rim of the pan to loosen; cool for about an hour before removing from the pan.  Refrigerate 4 hours or overnight.  Our favorite addition is tons of cherry pie filling on top.

Since I make at least two cheesecakes, every year I try to mix it up a little and try something new.  I have a ton of others I’ve tried that are really good, but I’ll share the others I tried this year:

Banana Cheesecake

Oreo Cheesecake Cups

Good Eats!

Banana Cheesecake

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As I was making cheesecakes for Thanksgiving, I realized that I had some ripe bananas that needed to be eaten soon.  I had already mixed up a batter for a plain cheesecake, but I found this recipe online, it was really close to what I had already mixed up – I just added another egg, some lemon juice, more vanilla, a little salt, cornstarch & mashed bananas.  The topping listed here is exactly the standard sour cream topping I use for my plain cheesecakes.  I had already made the crust (the same I use on the Classic Cheesecake).

FILLING:

  • 1 cup mashed ripe bananas
  • 2 tablespoons lemon juice
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 3 eggs, lightly beaten

TOPPING:

  • 1 cup (8 ounces) sour cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 cup assorted fresh fruit

PREPARATION

Combine the first five ingredients; stir in butter. Press onto the bottom of a greased 9-in. springform pan; place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.  Combine bananas and lemon juice; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, cornstarch, vanilla and salt. Add eggs; beat on low speed just until combined. Fold in banana mixture. Pour into crust. Place pan on a baking sheet.  Bake at 350° for 50-60 minutes or until center is almost set. Let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer.  Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer. Refrigerate overnight. Garnish with fruit.

Source:  Taste of Home

Good Eats!

Beef & Button Mushroom Stroganoff

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My husband loves stroganoff & mushrooms, so I decided to give this one a try.  It was really easy!  I forgot to get the beef broth so I used beef bouillon and water instead.  I also dumped the egg noodles in the crock pot too so when I got home from work dinner was ready.  I will surely make this one again.

INGREDIENTS:

  • 3 pounds boneless sirloin or beef round steak, cut into thin strips
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 medium onions, thinly sliced into rings
  • 20 fresh button mushrooms
  • 1 1/2 cups beef broth
  • 1/4 cup dry white wine
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups sour cream
  • 1/4 cup flour
  • 4 cups egg noodles, cooked and drained
  • 2 tablespoons fresh parsley, minced

PREPARATION

Dredge the beef strips in the flour, salt and pepper. Place the coated beef strips in the Crock-Pot® Slow Cooker. Add the onions, mushrooms, beef broth, wine, and Worcestershire sauce.  Cover; cook on Low 8 to 10 hours (or on High for 4 to 5 hours).  Before serving, combine the sour cream and flour thoroughly, and add to the stoneware contents. Mix well and let cook for an additional 10 minutes.  Serve over the egg noodles. Garnish with the parsley.
Source:  Crock Pot