Carroll Creations

The only Mexican food that Jonny really likes are enchiladas. Every time we go to a Mexican restaurant, he gets the menu and finds the enchiladas… and knows what he wants. So, when I saw this recipe posted on my sister in laws blog, I knew I had to try it out. Just as she said, the word simple really pulled me in. She got the recipe from The Pioneer Woman.

Beth suggested not frying the tortillas before rolling them, so I took that suggestion. Instead, just bring some chicken stock to a light simmer and dip the tortillas in that before rolling. I did, however, have a hard time with my tortillas cracking down the sides, not sure if this is related or not. I did omit some things from this recipe, also. The Pioneer Woman has onions and black olives in her enchiladas, but I’m not a fan of either so I took those out. And I forgot the cilantro at the store, so we didn’t have that… which I know would have been a wonderful addition.

Ingredients:

For the sauce:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro

For the meat:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt

For the tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil or chicken stock

To assemble:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives (optional)
1 cup Chopped Green Onions (optional)
½ cups Chopped Cilantro

Directions:

1. In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
2. Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
3. Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. (Or follow my directions above.)
4. Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
5. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

We LOVED these. Jonny is a good judge of enchiladas and he loved them. I served them with black beans. Oh, and by the way, this recipe makes a lot. So we had a lot of leftovers. Luckily, my dad came over the next night and he ate some and took some with him for his lunch the next day. I think he might of liked them. :)

One thing to know is that when I was making the sauce, the smell really bothered me. I almost didn’t finish making them. But I am really sensitive to smells. Like growing up when my mom would be making roast in the crockpot… oh man, that smell bothered me. I know, I’m weird.

… has changed my life. This book, written by Barbara Kingsolver, is such a great read. The book’s basis is the author and her family decide to live off what they can grow and find locally for a year. Through that, you read about the seasons and what grows at particular times. Also, there is information on how the food we typically buy is made vs. buying organically/locally/and such. So, there was a lot that I didn’t know about food. And now that I know this stuff, there’s no way to ignore it. Like she said in the book, there’s no way I could try to convince you to change your buying habits. In fact, even now it’s going to be hard for me. But, I do definitely recommend this book. To read another review, check out Think Liz’s Review.

I am now on my journey of putting better food into mine and Jonny’s mouths. My first step – buy organic things at the grocery store. Although it can be somewhat more expensive, it’s worth it. Second step – visit the local Farmer’s Market. I went this morning with my friends Jen and Kendra. We had a blast. First of all, how awesome is it to be able to meet the people who are growing your food?! Seriously, really neat. Also, I went into it thinking I was going to be spending more on my veggies and fruit. Nope, not the case! In fact, in some cases I spent less. Plus, it was just a fun place to be.

Check out my purchases:
(photo by Jonny Carroll)

You will see there: peach jelly, peaches, peppers, cantaloupe, squash, and red potatoes. All for $12. Awesome.

As I was thinking about meals to make for the week, I remembered a meal I made a while ago and had forgotten about. Jonny and I both loved this meal and it’s one of the quickest, easiest meals I’ve made. What makes it so quick is that you use a rotisserie chicken, instead of having to make the chicken yourself. Real Simple, again, is always a safe place for yummy meals and what sold me on their website is that you can make this meal in 15 minutes. The pictures shown are from a while ago and I can’t wait to make this meal again soon!

Ingredients:
12 ounces orecchiette (about 3 cups)
1 2- to 2 1/2-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan (3 ounces)
Kosher salt and black pepper

Directions:
1. Cook the pasta according to the package directions. Reserve 1¼ cups of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, using a fork or your fingers, shred the chicken, discarding the skin and bones.
3. Toss the pasta with the chicken, rosemary, the reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, over medium-low heat, until the sauce has thickened slightly, 2 to 3 minutes. Sprinkle with the remaining ¼ cup of Parmesan.

And obviously, Jonny enjoyed it! (Served here with green beans.)

Have you seen Jamie Oliver’s Food Revolution? I have, I support it and here’s my plug for the show.

The show is based in Huntington, West Viriginia and his point in being there is to revolutionize the way that people think about food. As we all know, obesity and all that goes with it is on the rise – very much with the help of fast food and all that goes in that category. In the show, among other things, Jamie Oliver goes to the Elementary Schools (and then High Schools) to get kids to start thinking about what they are putting into their body. His goal there is “… to ban the junk in schools and get kids eating fresh, tasty nutritious food instead.” How could I not support this?

So, in Mrs. Carroll’s class, we are being a part of the revolution! I do not write this post to brag but to encourage. I don’t eat perfect but I’m getting healthier and want that for my students in my class, as well. I am so proud of my kiddo’s and wanted to share what we are doing to be improve what goes into our body.

One thing I have done (a focus of Jamie Oliver on the show) is ask my students to pledge to drink white milk at lunch instead of chocolate. They aren’t all doing it, but most are. Did you know that the sugar in chocolate (and strawberry) milk is about the same as in a soda? Whew! I am so proud of my students and they are proud of themselves, too, now that they are drinking white milk.

We are also reading what is for lunch everyday and talking about what they should focus on eating first. What are the healthier options on the menu? What could they live without eating? They are starting to understand that they have choices, and those choices affect them in the long run.

Lastly, my classroom now has a box labeled “Healthy Choices.” Each morning, they use recycled paper (started that because of Earth Day) and write a healthy choice they made the night before if they have one. Some have written, “Drank water at dinner when nobody else did” and “Ate carrots and brocolli” and “Went on a walk with my mom”. Then, we share the healthy choices and they are so proud.

I am really proud of them and hope to be an example to my students in making healthy choices. This is just the small way I am trying to be part of the revolution. Are you part of it? I would love to hear about how things you do in your house, with your kids, etc. to live healthier lives. And, you can sign the petition here.

Jonny went to spend the weekend with Jason and Beth, his brother and sister-in-law, a while ago and came back raving over this dinner. It has been a favorite in our house ever since. I’m not exactly sure where Beth found this recipe, but you can find her blog here. I know that the recipe did not originally have broccoli, Beth had added that in – and to me, broccoli makes almost anything better (remember – I love broccoli!). I’m giving you the original ingredients, however, I do use light options – light sour cream, reduced fat Ritz crackers, and 98% fat free Cream of Chicken soup.

Ingredients:
8 oz. sour cream
4 chicken breasts
2 cans of Cream of Chicken soup
1 and 1/2 packages of Ritz crackers
poppy seeds
butter
frozen broccoli

Directions:
1. Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together. Crumble package of crackers into small pieces. Melt half of stick of butter in the microwave.
2. Preheat oven to 350. Chop chicken into chunks into dish. Spread sour cream and soup mixture over chicken. Pour broccoli over the top. Sprinkle Ritz crackers over the top.
3. Pour melted butter evenly over crackers. Sprinkle poppyseeds all over. Bake for 30 minutes or until crackers are brown.

Hope you enjoy! Oh, and we have found that we like it even more the second day. So, enjoy the leftovers, too!

There is a recipe for chicken pot pie… but it’s on another person’s blog because I got to do a guest post for Worthy of the Prize! This is a great ministry lead by a friend, Erin. I also got to share a little about what’s been on my heart lately. So, go check it out, along with the awesome things she does, here: Worthy of the Prize.

Last Friday night, I had some relatively new friends over for dinner. These friends, along with several others, have really shaped my view of friendship into a much healthier, God-centered light. Friendship is such a beautiful thing and I have girls in my life with whom I am able to truly be myself, completely open and honest, and be loved for it. God has blessed me with great, Godly women to be able to call friends. It’s so important to be able to have relationships that grow you and visa-versa. I’m so blessed to have this in my life – and I’m finding more and more all the time! (By the way – if you’re needing a friend or some people to hang out with – let me know, I would love it!)

This is not from Friday, but this is one of those friends – Jen!

On to the fish – For dinner on Friday, I made fish for the very first time! My dad gave me his recipe and it was delicious! I also made some potatoes that are in the picture and I will post about soon! (Green beans were not part of the meal but were part of my leftovers meal and happened to be when Jonny took the picture.)

Recipe for Dad’s (Super Easy!) Tilapia:

Ingredients:
Tilapia (I used a bag of frozen fish and there were 6 pieces)
Mrs. Dash Original Seasoning Blend
Olive Oil (I used Extra Virgin)
Salt and Pepper

Directions:
Pour olive oil into a pan and heat on medium
Sprinkle Mrs. Dash into the olive oil
Place fish into the pan and sprinkle Mrs. Dash, salt and pepper on top of the fish
Leave on that side for about 3 minutes, then do the other side for 3 minutes
When you flip over, sprinkle a little more Mrs. Dash, salt and pepper if you desire

Easy to make and a healthy, yummy meal. Looking forward to trying out more fish recipes. Only thing is that Jonny doesn’t like fish, so I need to wait for nights when I am not cooking for him, as well. But, he did like the potatoes – so look out for those soon!