Sunday Recipie: Guest Blog Katie “Miss Kitty” Dolan -Slow Cooker Enchiladas

enchiladas

Slow Cooker Enchiladas

Serves 4-6

 

1/2 yellow onion

2 bell pepper, diced small(any color)

1 16-ounce can black beans, drained and rinsed

1 cup frozen corn

2 teaspoons chili powder

1 teaspooncumin1 teaspoon salt

3 cups cheese, shredded and divided – we like monterey jack

2 ½ 16-ounce jars of your favorite salsa

12 6”-8” tortillas, flour or corn

Optional: 1 pound meat – chicken, pork, hamburger, or shredded beef

 

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

 

These turned out fabulous!! My name is Mrs. Kitty and I am a Army spouse and pinup model.  I enjoy cooking in my spare time J.  If I had a Trisha Trixie Designs apron to use while cooking this it would definitely have to be like one of the super awesome full ones that she made for a client very pinup like J

 

Catherine “Katie” Dolan

 

Sunday Recipe: Green Bean Styles

My intern Tiffany Gilbert sent me this Fabulous recipe for Green Beans

I can’t wait till my Green beans outside are big enough to make it. If you have Green Beans or want to go to that thing called a store and buy them, this would be a great recipe.

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I’d wear my Bouquet Apron and my cute little birdie necklace to get in the mood.

20130430_212412 BlueBird Yellow Ribbon Necklace

Add a touch of Rouge Artist Intense in Satin Pink to get in the mood and start cooking

MAKE UP FOR EVER - Rouge Artist Intense

Now for the cooking…

 

Green Beans – the way your grandparents used to make them

Need:
One pot
Small whole potatos washed or cut large potatos – leave skin on
Green beans – tips off and popped in smaller pieces
Red onions from garden
Bacon cut into strips
Salt
Water

Cook:
Place bacon in pot, and cook until done. Remove most but not ALL of the grease. Add green beans, potatos, and cut up onion as you add them in. Add enough water (and a pinch of salt) to cover the top of the bean mix. Turn to medium and let cook until done.

This whole recipe is based on preference. The amount shown in the pictures makes enough for a party of 40, with a large bowlful left over. There is no set ratio so if you want more potatos and less beans or more bacon just add to your heart’s content.

Its considered done when the beans are cooked, the potatos are soft but not mush, and you can’t wait any longer to eat it.

Plate it up, season to taste, and devour.

 

Have a great Sunday folks!

Apron out!  Trixie