Enchilada Sauce

Yummy.

Heat 6T oil over medium heat. Add 2T flour, 2T chili powder, and brown. Add 2c water and 1t Adobo seasoning. Heat until thick, stirring occasionally.

Creamy Black Bean Burritos

Ingredients

* 2 (10 inch) flour tortillas
* 2 tablespoons vegetable oil
* 1 small onion, chopped
* 1 teaspoon minced garlic
* 1 (15 ounce) can black beans, rinsed and drained
* 1 teaspoon minced jalapeno peppers
* 3 ounces cream cheese
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh cilantro
* lettuce

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, garlic, and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and add lettuce. Roll tortillas up. Serve immediately.

Cornbread

So moist. Not crumbly at all.

Ingredients

* 1/2 cup butter
* 2/3 cup white sugar
* 2 eggs
* 1 cup buttermilk
* 1/2 teaspoon baking soda
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Homemade Ranch Dressing

I stole this from Janssen. It was so good I almost cried a little.

Homemade Ranch
(adapted from Annie Eats)

¾ cup mayonnaise (light is fine)
¾ cup sour cream (light is fine)
1 tbsp. olive oil
1 tbsp. lemon juice
1/4 cup parsley
1/2 tsp minced garlic
1/2 tsp. salt
1/4 tsp Black pepper
1/2 cup buttermilk

Put all ingredients except buttermilk in the blender and process until smooth; add buttermilk until desired consistency is reached. Store in fridge for up to two weeks.

Sausage and Lentil Soup

So yummy.

Brown one pound of Italian sausage. (So excited to find Italian sausage without casings!)

Add: 1 large diced onion, 1 chopped stalk of celery, 2 large chopped carrots, 1 chopped zucchini, 6c chicken broth, 2 cans of diced tomatoes, 3 cloves of garlic, 1t salt, 2c dried lentils, black pepper, red pepper flakes, and parsley.

Boil. Reduce heat, cover, and simmer for one hour.

This is even better topped with diced corn muffins.

The Pioneer Woman's Chicken Soup

I'll just link it.

We actually didn't like the dumplings (too heavy and doughy) but the soup itself was awesome. So I'd make it again with noodles or rice.

Asain Meatballs

Yum.

1. Saute 2 green onions in 1t of butter.
2. In a large bowl, combine 1 beaten egg, green onions, 3T soy sauce, 1/2c bread crumbs, 1/4c finely chopped water chestnuts, 3 cloves of garlic, 1T ginger paste, and one pound of bulk pork sausage.
3. Shape into meatballs. Place on ungreased cookie sheet and bake at 325 for 20 minutes.
4. Sprinkle with sesame seeds and serve with a bottled Asian brown sauce.