Blog posts tagged with 'home party plan'

There are few foods better than roasted vegetables. Roasting makes almost every veggie—from sweet potatoes to cauliflower, carrots, cabbage, and more—taste more flavorful, caramelized, and complex. All it takes is a quick drizzle of olive oil, some salt and pepper, and you’ve got endless opportunity. Their versatility makes roasted vegetables a great gateway into meal prepping, too: cover them with herbs for sides, serve in salads, soups, or sandwiches, or mix them into one-pot dishes like macaroni and cheese to add some extra nutritional oomph.

The #1 Trick to a Better, More Flavorful, roasted vegetable?

Simply preheat your baking sheet in the oven as it heats up.

Why?

First, it’ll save you time. Once your vegetables hit the pan they will start roasting right away.

Second, your vegetables will cook much more evenly. They will brown on the outside yet remain tender (and not mushy) on the inside.

Third, you won't need to toss and flip your vegetables nearly as much.  Roasted Potates are the ultimate example: rather than waiting for the oven to brown their bottoms while their tops are already starting to steam, everything will get deliciously crispy at the same time. Case closed.

Everyday could be Taco Tuesday in my house. I take my chips & salsa seriously too! Sometimes you need more than just a taco and some chips to satisfy your Mexican food obsession though. That's when it's time to go for the whole enchilada! Inspired by The Pioneer Woman's original recipe, this sauce comes together really quickly with just a few ingredients you probably have in your pantry.  

Bold prediction: You will never buy Enchilada Sauce in a can again!

I’ve used it with chicken, beef, and plain cheese enchiladas. It makes a great base for an enchilada soup too. It lasts about a week in your refrigerator or you can make a big batch and freeze it for later. Just reheat it whenever a recipe calls for it! Enough talk, let’s get to the recipe!

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely chopped red bell peppers
• 1/2 cup finely chopped onions
• 2 tablespoons finely chopped garlic
• 2 tablespoons Do You Bake Enchilada Dip & Seasoning Blend
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 chicken bouillon cube
• Kosher salt and freshly ground black pepper
• 1 tablespoon all-purpose flour
• 1 1/2 cups of water plus 3/4 cup chicken stock
• Two 8-ounce cans of tomato sauce

Directions

Heat the oil in a medium saucepan over medium heat.

Add the onions, peppers, and garlic to pan.

Cook until soft, about 2 minutes. Next, add the Enchilada Dip & Seasoning Blend and cayenne, bouillon cube and some salt and pepper and cook until the spices start to darken, about 2 minutes.

Sprinkle in the flour, stir to combine and cook it for another minute. Slowly stir in the stock and allow the liquid to thicken. Add water and tomato sauce and let liquid come to a boil.

Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.

Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (If you don’t have an immersion blender, you can transfer it to a regular blender to puree it; just make sure the sauce is cooled completely since blending hot liquids is dangerous!)

By Tracey Walton, Master Ambassador with Do You Bake?

Tracey Says .... Everyday could be Taco Tuesday in my house. I take my chips & salsa seriously too! Sometimes you need more than just a taco and some chips to satisfy your Mexican food obsession though. That's when it's time to go for the whole enchilada! Inspired by The Pioneer Woman's original recipe, this sauce comes together really quickly with just a few ingredients you probably have in your pantry.

The Rules of Whole30

Do Not Consume Added Sugar, real or artificial

No maple syrup, honey, agave, coconut sugar, date sugar, splenda, stevia, xylitol or any other sweetener or sweetener like substance may be used during your 30 days.

Do Not Consumer Alcohol, in any form - even in cooking

And ... ideally, you'll need to quit the tobacco products too

Do Not Eat Grains

This includes (and there are more!) wheat, rye, barley, oats, corn, rice, millet, bulgar, sorghum, sprouted grains, all gluten-free type cereals that use quinoa, amaranth and buckwheat.  No bran, no wheat germ and absolutely no starch

Do Not Eat Legumes

This includes all forms of beans (black, red, pinto, white, kidney, lima as examples), peas, chickpeas, lentils an dpeanuts. No peanut butter. No soy.  No Soy lecithin (often found in manufactured foods)

Do not consume carrageenan, MSG or sulfites

Read your labels. They are found in many products.

Doing the Whole30 diet properly means following the guidelines, or 'rules.  Here are the do's and the dont's of the program to help guide you through your 30 days.