A Spicy New Entry: Chili Potato Burritos

Good afternoon bloggers! Welcome to another spicy edition of Everyday Meals. As always, I'm your hostess, Mandie. Today, I chose a spicy little ditty because I received my regular monthly edition of Maxim in the mail. I opened it up to find a very beautiful, yet spicy picture of Jennifer Love-Hewitt. This inspired me to pick something that would leave a lasting flavor after eating. What better way to do that than with Mexican food? So, enough chatter. Let's get into the kitchen and make us some food! I'll meet you there.

Chili Potato Burritos

You will need:

• 4 potatoes, peeled and chopped
• 1 cup shredded Colby-Monterey Jack cheese
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 clove garlic, minced
• salt and pepper
• 8 flour tortillas
• 1/2 cup red enchilada sauce

Let's do this!

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and cook until tender but still firm, about 15 minutes.
3. Drain, cool, and mash.
4. Preheat the oven to 350 degrees.
5. In a medium mixing bowl, combine the mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper.
6. Spoon evenly into the tortillas, and roll up.
7. Place the rolled tortillas side by side in a 8x8 inch baking pan.
8. Spread the enchilada sauce evenly over the top, and sprinkle with the remaining cheese.
9. Bake in the preheated oven 15 minutes, or until cheese is bubbly.
10. Enjoy! 

Thank you for coming out today to listen to me rambling. Just a note, if you have any problems with what is discussed earlier in this edition, feel free to shoot me a message (the button can be found on the left side of the page) and we can discuss it appropriately. I hope not to lose any viewers over my reading selection. I promise, I DO read the articles inside, not just ogle the pretty pictures. As always, I hope to see you on the flip side. Have a great day and happy blogging to all! <3

Lasagna Rolls

Good afternoon bloggers! I welcome you with open arms and an empty stomach. Today, we are taking a normal dinner and putting a fun twist on it. Everyone is aware of what lasagna is. I don't feel it necessary to explain about such a classic dish. Well, today we are rolling up our sleeves as well as our pasta! We will be adding a wonderful bechamel sauce to pour over our lasagna rolls, as well as utilizing prosciutto in our dish. Now, I AM going to explain what a bechamel sauce is. Bechamel is known as a white sauce. It's one of the main sauces in French cuisine and is also used in many Italian recipes as well, like lasagna. The sauce is supposedly named after the "marquis de Bechamel", Louis de Bechameil, marquis de Nointel. The sauce was "an improvement upon a similiar, earlier sauce, known as veloute". Bechemel is also the base for a numerous amount of other classic sauces such as Cheedar cheese sauce, Soubise sauce, Creme sauce, Mustard sauce, Mornay sauce, and Nantua sauce. Wow! That's a lot of sauces! Now that you are aware of one of our key ingredients, I will meet everyone back in the kitchen so we can get started on our dish. Meet you there!

Lasagna Rolls

You will need:





For the Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1.25 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

For the Lasagna:

• 1 container whole milk ricotta cheese
• 1 package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella

Ready?

1. To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat.
2. Add the flour and whisk for 3 minutes.
3. Whisk in the milk and increase the heat to medium-high.
4. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
5. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
6. Preheat the oven to 450 degrees.
7. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add 2 tablespoons of oil to a large pot of boiling salted water.
8. Boil the noodles until just tender but still firm to bite, then drain.
9. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
10. Butter a 13x9x2 inch glass baking dish.
11. Pour the bechamel sauce over the bottom of the prepared dish.
12. Lay out 4 lasagna noodles on a work surface, then spread 3 tablespoons of ricotta mixture evenly over each noodle.
13. Starting at one end, roll each noodle like a jelly roll.
14. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish.
15. Repeat with the remaining noodles and ricotta mixture.
16. Spoon 1 cup of marinara sauce over the lasagna rolls.
17. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
18. Cover tightly with foil.
19. Bake until heated through and the sauce bubbles, about 20 minutes.
20. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
21. Let stand for 10 minutes.
22. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
23. Enjoy!

Thank you for joining me today. This dish is perfect for any occasion and would pair perfectly with a fruity, red wine such as Sangiovese. Have a great day, enjoy your dinner, and I will catch you on the flip side. Happy blogging to all! <3

Chicken, Red Pepper, and Cashew Stir-Fry

Good afternoon bloggers! Welcome to a brand new edition of Everyday Meals. Today, we are taking on a delicious, simple version of an Asian classic. This dish will be spicy, sweet, salty, and tangy. It will be paired with a very simple rice pilaf. For those of you who are not aware of what pilaf is, you are about to be schooled. Pilaf is when rice is cooked in a seasoned broth. The English term, pilaf, is borrowed from the Turkish and/or Uzbek word: pilav. The word pilav means "shrivelled or bad grain". Depending on where this dish is being served, it may be served with meat and vegetables. Pilaf and it's close relative dishes are common in Caribbean, Middle Eastern, South Asian, Central, East African, and Latin American cuisine. Okay, so now that we have a bit of background on what we will be working with, why don't we get in the kitchen so we can begin making this extremely delicious meal? I'll meet you there!

Chicken, Red Pepper, and Cashew Stir-Fry

You will need:

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• 3.75 teaspoons cornstarch, divided
• 2 tablespoons soy sauce, divided
• 2 teaspoons dry sherry
• 1 teaspoon rice wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon hot pepper sauce
• 1 pound chicken breast tenders, cut lengthwise into thin strips
• 1/2 cup coarsely chopped unsalted cashews
• 2 tablespoons canola oil
• 2 cups julienne-cut red bell peppers
• 1 teaspoon minced garlic
• 1/2 teaspoon minced peeled fresh ginger
• 3 tablespoons thinly sliced green onions

• For the Rice Pilaf:

• 2 tablespoons water chestnuts, dried and chopped
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed black pepper
• 1 package frozen white rice

Ready?

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and the next 4 ingredients (through hot pepper sauce) in a small bowl, then stir with a whisk.
2. Combine the remaining 2.75 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl.
3. Toss well to coat.
4. Heat a large non-stick skillet over medium-high heat. 
5. Add the cashews to the pan. 
6. Cook for 3 minutes or until lightly toasted, stirring frequently, then remove from the pan.
7. Add oil to a pan, and swirl to coat. 
8. Add the chicken mixture to the pan, then sauté for 2 minutes or until lightly browned.
9. Remove the chicken from the pan and place in a bowl. 
10. Add the bell pepper to the pan and sauté for 2 minutes, stirring occasionally. 
11. Add the garlic and ginger, and cook for 30 seconds. 
12. Place the chicken and cornstarch mixture in the pan. 
13. Cook for 1 minute or until the sauce is slightly thick. 
14. Sprinkle with cashews and green onions.
15. To Cook The Rice Pilaf: Cook 1 package of frozen white rice according to package directions. 
16. Combine the cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
17. Serve along with the main dish and enjoy!

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I thank you for taking a little bit of your time to come out and learn a new recipe with me. I can't wait to come back and share another amazing recipe with the lot of you. Stay tuned! Have a great day and happy blogging to all! <3

A German Classic: Wiener Schnitzel

Good morning bloggers! Welcome to a brand new entry to Everyday Meals. I've been thinking a bit lately. I know... why would I do such a thing? No, I'm just kidding, but on a serious note, I think Everyday Meals is going to get a name change. Actually, it's going to be shortened to just Everyday Meals. You will also notice that our URL was changed as well. It is now http://everydaymealsforthefamily.bogspot.com.

So, now onto another note. Today's dish is something that my family has made numerous times before. A few members of my family have lived in Germany before, and this dish is a reminder of their stay. We will be making wiener schnitzel. For those of you who don't know what that is, wiener schnitzel is a thin piece of veal coated in breadcrumbs and then fried. There is another version of this dish that is made with pork, for those who prefer that instead of veal. Did you know that the term Wiener Schnitzel dates back as far as 1862? Wow! Okay, so now that you are aware of what we are working with, let's step into the kitchen so we can start on this scrumptious dish!

Wiener Schnitzel with Lingonberry Preserves

You will need:

• 1/2 cup all-purpose flour
• 2 eggs, beaten see savings
• 1.5 cups  plain dry bread crumbs
• 4 thinly pounded veal cutlets, about 4 ounces each
• Salt
• freshly ground white pepper
• Canola oil, for frying
• Lingonberry preserves, for serving

Let's do this!

1. Put the flour, eggs, and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. 
2. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs. 
3. Press the cutlets firmly into the bread crumbs to help the crumbs adhere.
4. In a very large skillet, heat 1/2 inch of oil. 
5. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2.5 to 3 minutes. 
6. Drain on paper towels and sprinkle with salt. 
7. Serve the wiener schnitzel with the lingonberry preserves.

As you can tell, I spent more time talking about this dish than we did actually preparing it. It's completely worth the rambling though. When you dig into the wiener schnitzel, you can think back to this dishes origins. It will make you feel like you are actually in Germany. Now, have a fabulous day and I will catch you on the flip side. Happy blogging to all! <3

Snapper Tacos with Chipotle Cream

Good afternoon bloggers! Today, we are using an ingredient that we have never, I repeat, NEVER used before. I'm super excited to use this ingredient. We will be utilizing red snapper. Red snapper is found in the southeastern Atlantic coast as well as the Gulf of Mexico. It can be located as far Northeast as Massachusetts. Red snapper are  prized food fish. They are caught recreationally, as well as commercially. It is the most common snapper caught in the continental United States. What people think to be red snapper, when sold in the USA, are actually not L. campechanus, but similar species in the same family. Substitution of other types of snapper is common in large chain restaurants due to a better buying price. Okay, well, I'm pretty sure I've filled you in enough on our ingredient, so let's get in the kitchen and make something delicious!

Snapper Tacos with Chipotle Cream

You will need:

• 1/2 cup sour cream
• 1/8 teaspoon salt
• 1 canned chipotle chile in adobo sauce, seeded and minced 
• 1.5 cups chopped onion, divided
• 1.5 cups chopped tomato, divided
• 2 tablespoons butter
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 4 garlic cloves, minced
• 3 tablespoons chopped fresh cilantro
• 1 pound red snapper fillets, skinned
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 4 flour tortillas

Are you ready? Let's go!

1. Combine the sour cream, 1/8 teaspoon salt, and chile, then set aside. 
2. Combine 1/2 cup onion and 1/2 cup tomato, then set aside.
3. Melt the butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic to a pan. 
4. Cook for 5 minutes, stirring frequently. 
5. Stir in the cilantro. 
6. Arrange the fish over the onion mixture in the pan. 
7. Cover and cook for 3 minutes. 
8. Turn the fish over, cover and cook for 2 more minutes. Break the fish into chunks. 
9. Stir in the rind and the juice, then cook 2 minutes. 
10. Remove from the heat.
11. Warm the tortillas according to package directions. 
12. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture.
13. Top each serving with 2 tablespoons of chipotle cream. Fold in half or roll up.
14. Enjoy!

Thank you for joining me today. I hope you all had fun using a brand new ingredient. I know that I always enjoy trying something new. Stay tuned for more delicious recipes soon. Have a great day and happy blogging to all! <3

Roasted Chicken and Balsamic Bell Peppers

Good afternoon bloggers! Welcome to a brand new edition of Everyday Meals. I'm your humble hostess, Mandie. Today, we are tackling yet another chicken dish. It seems that chicken conquers everything. There are so many chicken dishes, and yet it seems like we can never make them all. Today, we are roasting our chicken. In about 40 minutes, we will have a meal perfect for any random day. You can serve 4 people total. So grab those cooking utensils and let's make some food!

Roast Chicken with Balsamic Bell Peppers

You will need:

• 3/4 teaspoon salt, divided
• 3/4 teaspoon fennel seeds, crushed
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 skinless, boneless chicken breasts
• 2 tablespoons olive oil, divided
• Cooking spray
• 2 cups thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced shallots
• 1.5 teaspoons chopped fresh rosemary
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar

Ready?

1. Preheat the oven to 450 degrees.
2. Heat a large skillet over medium-high heat. 
3. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. 
4. Brush the chicken with 1.5 teaspoons oil, then sprinkle thespice rub over the chicken. 
5. Add 1.5 teaspoons oil to the pan. 
6. Add chicken and cook for 3 minutes or until browned. Turn the chicken over and cook 1 minute. 
7. Arrange the chicken in an 11 x 7 inch baking dish coated with cooking spray. 
8. Bake for 10 minutes or until no longer pink in the center.
9. Heat the remaining olive oil over medium-high heat. 
10. Add the bell peppers, shallots, and rosemary, then sauté for 3 minutes. 
11. Stir in the broth, scraping the pan to loosen browned bits. Reduce the heat and simmer for 5 minutes. 
12. Stir in the vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then cook for 3 minutes, stirring frequently. 
13. Serve the bell pepper mixture over chicken.
14. Enjoy!

Thank you for joining me once again for another delicious meal. I predict plenty of other chicken dishes in the very near future, so stay tuned! Have a great day and happy blogging to all! <3

Mardi Gras: Dirty, Dirty Rice and Shrimp!

Good afternoon bloggers. Welcome to another Mardi Gras themed entry to Everyday Meals! I'm your hostess, Mandie. If you are just joining us, have fun and enjoy your stay. If you are coming back, we're pleased to see you again. Now, I know I've been a bit lax on the entries posted lately. I'm sincerely sorry for that. Life has a way of sweeping people away. I'm here to make it up to you with a couple of amazing recipes that are appropriate for Mardi Gras. They are both very common in Louisiana. In fact, I love both of these recipes (minus a few ingredients)... But fear not, they will find their place on your diningroom table, and they will shine. Now, grab those silly Mardi Gras hats and your aprons, and let's get cooking!

Andouille Sausage and Shrimp

You will need:

• 1 pound large shrimp, uncooked, deviened, peeled
• 1 tablespoon Creole or Cajun seasoning
• 2 tablespoons vegetable oil, divided
• 1 pound andouille sausage, cut crosswise on diagonal into 3/4 inch thick pieces
• 1 large onion, halved, thinly sliced
• 1 large red bell pepper, cut into 1/3 inch wide strips
• 1 tablespoon chopped fresh thyme
• 1 cup chicken broth
• 5 tablespoons Creole mustard
• 2 teaspoons red wine vinegar

Ready?

1. Toss the shrimp with Creole seasoning in medium bowl to coat. 
2. Heat 1 tablespoon oil in a large skillet over high heat. 
3. Add the sausage pieces, cut side down. 
4. Cook until browned on both sides, about 5 minutes. Transfer the sausage to a bowl. 
5. Add the shrimp to the skillet, then cook until browned and just opaque in center, about 3 minutes. 
6. Transfer to the bowl with the sausage. 
7. Add the remaining 1 tablespoon oil, onion, bell pepper, and thyme to the skillet. 
8. Sauté until the vegetables begin to soften, about 5 minutes. 
9. Add the broth, mustard, and vinegar. 
10. Stir until the sauce thickens, about 2 minutes. 
11. Return the sausage and shrimp to the skillet. 
12. Simmer until heated through, stirring occasionally, about 1 minute. 
13. Season with salt and pepper.
14. Enjoy!

Ready for our next recipe?

Smoked Sausage and Okra Dirty Rice

You will need:

• 4.25 cups water
• 2.5 cups long-grain white rice
• 1.5 teaspoons salt
• 2 tablespoons vegetable oil
• 1 pound smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2 inch pieces
• 1/2 pound okra, trimmed and thinly sliced crosswise
• 2 medium onions, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 large garlic cloves, finely chopped
• 1.75 cups chicken broth
• 1/2 teaspoon black pepper
• 6 scallions, thinly sliced

1. Bring 4 cups of water to a boil in a 4 quart heavy saucepan, then add the rice and 1/2 teaspoon salt.
2. Cook, covered tightly, over low heat until the water is absorbed and the rice is tender, about 20 minutes. 
3. Remove the rice from the heat and let stand, covered and undisturbed for 10 minutes. 
4. Fluff the rice with a fork and keep covered.
5. Heat 1 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking. 
6. Sauté the sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch. 
7. Transfer the sausage with a slotted spoon to a bowl. 
8. Add the okra to the skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. 
9. Transfer to another bowl.
10. Heat the remaining tablespoon oil in a skillet over moderately high heat until hot but not smoking.
11. Sauté the onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. 
12. Add the garlic and sauté, stirring, for 1 minute. 
13. Combine the okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt, then simmer, uncovered, stirring occasionally, until slightly thickened and, 10 to 15 minutes. 
14. Stir in the sausage.
15. Toss the sausage mixture with the rice and scallions.
16. Season to taste with salt and pepper.
17. Enjoy!

The combination of these two recipes makes for one happy family. I hope you enjoy the rest of your day and I will catch you on the flip side. Happy blogging to all, and Happy Mardi Gras! <3