Recipes

Tomato Sauce….for EVERYTHING!

March 1, 2021 enbrookshireLeave a comment

If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!

TOMATO SAUCE

Ingredients:

2 (28 oz) cans of Italian whole, peeled plum tomatoes
1 lb Italian Sausage (Mild or Spicy…get what you like here)
1 container of baby bella mushrooms, diced
1 large sweet onion, diced
2 cups veggie broth
A whole bulb of garlic, roasted
2 Tbsp tomato paste
Salt and pepper, to taste
Red pepper flake, to taste
Olive Oil
Basil
Parmesan Rind

Directions:

In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
Enjoy over your favorite pasta dishes and pizza!

Recipes

Taco Chili Mac

January 19, 2021 enbrookshireLeave a comment

When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!

TACO CHILI MAC

Ingredients:

1 lb ground beef
1/2 white onion, diced
3 gloves roasted garlic
2 Tbsp chili powder
1 tsp cumin powder
Dash of salt and pepper
1/2 pkg elbow noodles
8 oz beef broth (I use Better Than Bullion)
8 oz water
1 can diced tomatoes with green chilies (medium heat)
1 8oz can tomato sauce
2 Roma tomatoes, seeded and diced
Green onions
Cilantro
1 8oz block of sharp cheddar cheese, shredded

Directions:

Cook onions, garlic and beef until meat is done; drain and set back in heat.
Stir in cumin and chili powder.
Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
Add noodles and cook for 10 minutes; stirring occasionally.
Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
Enjoy!

Recipes

Sloppy Joe Mac & Cheese

November 19, 2020 enbrookshireLeave a comment

If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!

SLOPPY JOE MAC AND CHEESE

Ingredients:

1 lb ground beef
1 medium green pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes
2 cups milk
1 cup veggie stock (I like Better Than Bullion Veggie Base)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1 (8 oz) package Cellentani pasta
4 oz extra sharp white cheddar, shredded
4 oz sharp cheddar, shredded
4 oz mozzarella, shredded
Salt and pepper
Parsley

Directions:

Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
Enjoy!

Dinner · Recipes

Veggie Mac & Cheese

August 27, 2020 enbrookshireLeave a comment

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

VEGGIE MAC & CHEESE

Ingredients:

1 pkg (16 oz) Cellentani Pasta, cooked al dente
2 Tbsp olive oil
1 pint Sangria medley tomatoes
1 pkg (12 oz) pkg baby spinach
1 pkg mushrooms, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
6 Tbsp butter
6 Tbsp flour
2 1/2 cups chicken stock (I like Better Than Bouillon Base)
2 1/2 cups whole milk
1 pkg (16 oz) mozzarella cheese, cubed
3/4 cup Italian Panko breadcrumbs
Parmesan cheese, grated for garnish
Parsley, chopped for garnish

Directions:

Preheat oven to 375 degree F.
Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
In a large stock pot boil noodles, drain and set aside.
In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
Remove from heat and add cheese; whisk until melted and incorporated.
Add veggies and noodles to sauce. Stir well to mix throughout.
Add to prepared baking dish. Top with panko and remaining olive oil.
Bake uncovered for 25 to 30 minutes or until browned and bubbly.
Remove from oven and allow to cool for about 10 minutes before serving.
Before serving top with parsley and Parmesan cheese.
Enjoy!

Dinner · Recipes

Loaded Chicken Enchiladas

August 13, 2020August 16, 2020 enbrookshireLeave a comment

Can I get a show of hands for all of those who have missed going to their favorite restaurants during the quarantine?! I know I’m not the only one who misses their favorite local Mexican Restaurant, right? My family loves Mexican food and that’s why I decided to make my own Loaded Chicken Enchiladas. This recipe is easy to follow and packed with delicious ingredients that is sure to leave you feeling satisfied.

These enchiladas are so easy to make and are absolutely delicious. I load mine up with plenty of gooey cheese and spicy chicken, then I roll them up nice and tight, stack then into a glass baking dish to bake and finally top with more cheese. I have found that stewing the chicken with chicken stock, white onion, and a couple of cans of green chilies make for a delicious chicken enchilada. Now, I hope you enjoy this recipe as much as we do!

LOADED CHICKEN ENCHILADAS

Ingredients:

10 small four tortillas
3 chicken breasts, cooked and shredded
3 cups quesadilla cheese, divided
1 white onion, diced
1 cup chicken broth (I like Better Than Bullion Chicken Base)
2 large cans diced green chilies, mild
3 Tbsp green onion, diced
1 large can green enchilada sauce
Sour cream
4 Roma tomatoes, diced
Shredded lettuce
Avocado, diced
Cilantro, finely chopped

Directions:

Stew chicken with onion, chilies and broth (I used my Instant Pot; pressure cook on high for 10 minutes and natural release for 5 minutes); once cooked shred the chicken.
Preheat oven to 350 degree F.
Spray a 9×13-inch glass baking dish with cooking spray and set aside.
Fill tortillas with a generous portion of cheese, chicken mixture, and more cheese. Roll up tortillas and place seam side down in baking dish in a row.
Top the enchiladas with green sauce and more cheese. Add as much sauce and cheese that you like here.
Bake for 20 to 25 minutes or until bubbly.
Top with shredded lettuce, tomatoes, avocado, sour cream and cilantro to serve.
Enjoy!

Lunch · Recipes

The Bagel With Everything

June 24, 2020August 16, 2020 enbrookshireLeave a comment

Since the pandemic started I’ve been working from home and that means I have time to make some tasty lunches. The Bagel with Everything, as I like to call it, is my favorite! To me…it has it all, plus it’s quick and delicious. I usually have everything at my fingertips from a delicious everything bagel, a robust flavored cream cheese, spring mix, sangria tomatoes and my balsamic glaze. It’s a tasty treat that is sure to fill you up until dinner time.

There’s not much else to say other than I hope you enjoy….

THE BAGEL WITH EVERYTHING

Ingredients:

1 everything bagel, lightly toasted
1 Tbsp of cream cheese (I used Alouette Cheese in Garlic & Herbs)
A handful of spring mix
8 larger sangria tomatoes, sliced in half
A drizzle of Balsamic Glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
A dash of salt and pepper

Directions:

Add cheese to lightly toasted open bagel.
Top with equal parts lettuce and tomatoes.
Drizzle with balsamic glaze and a dash of salt and pepper.
Enjoy!

Appetizers · Recipes

The Ultimate Hors d’oeuvre – Tomato Canapés

June 21, 2020August 16, 2020 enbrookshireLeave a comment

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

TOMATO CANAPÉS

Ingredients:

1/2 container of sangria tomatoes, pulped and diced
Salt, a dash
Pepper, a dash
1 1/2 Tbsp balsamic vinegar
4 strips of bacon, cooked, drained and crumbled
3 Tbsp mayonnaise
1 1/3 tsp pesto
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
1 package phyllo canapé shells

Directions:

Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
Cook bacon, drain and crumble; set aside on a towel to drain.
Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
Fill each phyllo shell with drained tomato’s.
Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
Bake at 350 degrees F for 10 to 12 minutes.
Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
Enjoy!

Breakfast · Recipes

The Simplest Avocado Breakfast Open Faced Sandwich

June 19, 2020August 16, 2020 enbrookshireLeave a comment

These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.

I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.

There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!

Avocado Breakfast Open Faced Sandwich

Ingredients:

Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
Half an avocado, smashed
3 slices of cooked bacon
1 tomato, thick sliced
1 egg, cooked Sunny Side Up
Parsley for garnish

Directions:

Top bread slice with mashed avocado.
Lay bacon on top of avocado.
Put two thick slices of tomato on top of bacon.
Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
Top with parsley.
Enjoy!

Breakfast · Recipes

Rich and Delectable Brunch of BLT Frittata and Hash Brown Casserole

June 16, 2020August 16, 2020 enbrookshire1 Comment

BLT Frittata and Hash Brown Casserole for a brunch.

When I became a mom I found the loveliness in a fulfilling brunch. My girl likes to sleep in on most Saturday’s and this gives me the opportunity to sneak downstairs and make a delicious brunch that is sure to carry my family over until well into the afternoon. Before the Covid Quarantine, Saturday’s had our family on the go….whether it was going out of town to visit grandparents, running our weekly errands or traveling to the NC Zoo (our favorite place!) we were ALWAYS on the go! With all that traveling and going we need something that keeps us going! That’s why I like a filling brunch of BLT Frittata and Hash Brown Casserole.

Today I’d like to share two recipes that are always a quick, easy and fulfilling hit at my house…the BLT Frittata and Hash Brown Casserole. Now I know I said this is a great brunch, but we have enjoyed this for breakfast, brunch, lunch and even dinner….we just prefer it for brunch since it is so filling.

I really enjoy cooking for my family and if there is one thing that we all love it’s cheese! I like experimenting with different cheeses for my Hash Brown Casserole and I know my family loves the richness of a strong extra sharp white cheddar, but this is where you can get really creative by using whatever cheese your family enjoys. I also like to use my cast iron skillet to make the Frittata because it cooks up so fast and is always full of flavor.

The casserole takes the longest to cook, so that would be a good time to have a big cup of coffee and start to prep the frittata ingredients. The Frittata takes less than 10 minutes to make from start to finish, so I always start my frittata after I pull my casserole out of the oven to cool…this will ensure that your entire meal comes together perfectly and everything will be warm. Here are the recipes for both the BLT Frittata and Hash Brown Casserole. I hope you enjoy making and eating these as much as we do!

BLT Frittata

Ingredients:

8 large eggs
3 slices of bacon, cooked and chopped
1/2 tsp salt
1/2 tsp pepper
1 cup salad greens (I used herb salad mix)
2 Roma tomatoes, seeded and chopped
2 Tbsp olive oil
1 Tbsp red wine vinegar
Chives to finish

Directions:

Set oven to broil.
Heat skillet up on stove top to medium heat.
Whisk eggs together with salt and pepper, pour into skillet. Cook eggs without storing until eggs begin to set on bottom and sprinkle with chopped bacon.
Place skillet in oven and broil eggs for 3 to 4 minutes or until eggs begin to brown and are set. Carefully remove from broiler.
Combine lettuce mix, tomatoes, olive oil and vinegar into a bowl and toss to coat.
Once frittata has cooled, top with a sprinkle of chives and the greens mixture in center for a nice presentation.

Hash Brown Casserole

Ingredients:

1 (32 oz) bag of frozen hash browns, thawed
1/2 cup butter, melted
1 (10.25 oz) can of cream of chicken soup
1 (8 oz) container of sour cream
2 cups extra sharp white cheddar, shredded
1 tsp salt
1/2 tsp pepper
Parsley for finishing

Directions:

Preheat oven to 375 degrees F.
Stir all ingredients together in a large bowl until well combined.
Place mixture into a well greased 13×9 casserole dish.
Bake 45 to 55 minutes, or until top is golden brown.
Let cool for about 10 minutes before serving.
Add a sprinkle of parsley to finish.

Dinner · Recipes

A Classic….Sloppy Joe!

June 15, 2020August 16, 2020 enbrookshireLeave a comment

When I was a kid I didn’t really like the typical Sloppy Joe from a can. My dad, who was the family cook, always made me something else when Sloppy Joes were on the menu. I decided a few weeks ago that I wanted to bring back a “classic”, but make it how I would like it.

The key to a successful Sloppy Joe is patience! Really take your time and let the ingredients stew in a nice Dutch oven to reduce and soak up all the liquid will make all the difference in the world. I feel like with a recipe like this you can make as custom as you’d like. I’m not a fan of soggy bread, so I reduce mine down for a few hours and I also like to toast up my bread a touch to keep it from getting too soggy. As always try to invest in good ingredients for the best results. I hope you enjoy my take on this classic recipe!

Sloppy Joe

Ingredients:

1 lb ground turkey
1/2 lb ground beef
1 sweet onion, chopped
3/4 cup tomato sauce
1/2 cup chicken stock
1/2 cup ketchup
2 Tbsp apple cider vinegar (I use Bragg’s with the mother)
1 tsp salt
1 tsp sugar
1/4 cup pickles, chopped
8 oz shredded cheddar cheese
6 hamburger buns, lightly toasted

Directions:

Cook turkey and beef with onion in a Dutch oven until browned; drain well.
Stir in tomato sauce, broth, ketchup, vinegar, salt, sugar and pickles until well combined with meat mixture.
Cook on med-high heat until fully simmering, reduce heat to low and cook until sauce has been mostly absorbed into the meat. (I cooked mine for about 2 1/2 hours on low.)
Serve on toasted buns with a handful of cheese on each sandwich and enjoy!

This recipe serves 6.