We had some strawberries and blueberries that had been in the fridge for a while, so I decided to make this simple strawberry-blueberry snack cake recipe I found on Nourish and Fete with them. The cake was incredibly easy to prepare, smelled great while baking, and was moist, flavorful, and delicious. We enjoyed it plain, but it would also be tasty with whipped cream or vanilla ice cream.

Simple Strawberry-Blueberry Snack Cake

Ingredients:

• 1 cup + 1 tbsp of white sugar, divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk (you can also use ½ cup milk & ½ cup yogurt)
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries, hulled and sliced
• ¾ cup fresh blueberries

How to Make a Simple Strawberry-Blueberry Snack Cake:

Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.

Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.

Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.

Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth.  Side Note: If you don’t have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk. 

Mix the flour, baking powder, and salt until well combined.

Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.

Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.

Scatter the reserved strawberries and blueberries on top.

Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.

Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.

Let the cake cool for 15 minutes in the baking pan.

If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.

Enjoy.

Print

Simple Strawberry-Blueberry Snack Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 9 Inch Square Baking Pan
• Wire Cooling Rack

Ingredients

• 1 cup + 1 tbsp of white sugar divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk you can also use ½ cup milk & ½ cup yogurt
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries washed, hulled, and sliced
• ¾ cup fresh blueberries washed

Instructions

• Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.
• Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.
• Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.
• Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth. 

  Side Note: If you don't have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk.
• Mix the flour, baking powder, and salt until well combined.
• Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.
• Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.
• Scatter the reserved strawberries and blueberries on top.
• Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.
• Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.
• Let the cake cool for 15 minutes in the baking pan.
• If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.
• Enjoy.

I served this light & fresh little gem salad recipe I found on Recipe Tin Eats, to serve with crispy chicken parmesan, steamed artichokes, and garlic bread for my husband’s birthday dinner. This baby gem bistro salad recipe was a big hit with all of us, and we thought it tasted great with the creamy dressing. I’ll be making this one again–soon!

Little Gem Salad

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil, or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives, finely chopped
• Sea salt and freshly cracked black pepper, to taste
• Pinch of sugar, to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette, French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• Dried parsley, to taste

Salad:

• 4 cups of little gem salad leaves (aka baby gem)
• 1 cup tiny, baby tomatoes
• 1 small shallot, sliced thinly  ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives, snipped

How to Make a Little Gem Salad

Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.

Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.

Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.

Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.

Serve immediately. Enjoy.

Print

Little Gem Salad

Course Salad

Cuisine French

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large skillet

Ingredients

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives finely chopped
• Sea salt and freshly cracked black pepper to taste
• Pinch of sugar to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• Dried parsley to taste

Salad:

• 4 cups of little gem salad leaves aka baby gem
• 1 cup tiny baby tomatoes
• 1 small shallot sliced thinly ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives snipped

Instructions

• Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.
• Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.
• Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.
• Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.
• Serve immediately. Enjoy.

A friend recently told me she uses an adobo seasoning blend to season everything she cooks, and she loves it. After looking at several recipes online, I adapted a recipe I found on Allrecipes that sounded tasty, and I use all the spices on the recipe list often, so combining them sounded like a great idea. This easy homemade adobo seasoning recipe uses staple pantry spices and is ready in less than 5 minutes.

Adobo Seasoning

Ingredients:

• 1 tbsp paprika
• ½-1 tbsp salt, to taste
• 2 tsp freshly cracked black pepper
• 1½ tsp dried oregano
• 1½ tsp ground cumin
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder

How to Make Homemade Adobo Seasoning

Make the adobo seasoning blend by combining paprika, salt, freshly cracked black pepper, oregano, cumin, onion powder, garlic powder, and chili powder in a small glass jar. Seal with an airtight lid and shake very well to combine.

To use, season meats, eggs, beans, and vegetables. Enjoy.

Store in an airtight sealed jar in a cool, dark place for up to 6 months.

Print

Adobo Seasoning

Course Condiment

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Airtight Lid

Ingredients

• 1 tbsp paprika
• ½-1 tbsp salt to taste
• 2 tsp freshly cracked black pepper
• 1½ tsp dried oregano
• 1½ tsp ground cumin
• 1½ tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder

Instructions

• Make the adobo seasoning blend by combining paprika, salt, freshly cracked black pepper, oregano, cumin, onion powder, garlic powder, and chili powder in a small glass jar. Seal with an airtight lid and shake very well to combine.
• To use, season meats, eggs, and vegetables to taste. Enjoy.
• Store in an airtight sealed jar in a cool, dark place for up to 6 months.

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My family loves biscotti–whether to dunk while drinking tea, hot chocolate, or a latte, or just as a light treat for dessert. I had some butterscotch chips in the cupboard calling my name, so I put them to use and made this easy butterscotch-pecan biscotti recipe. My husband snuck two before I had even photographed them, and said he loved them, and my kids did too. I especially loved the little caramelized bits of butterscotch baked throughout each biscotti.

Butterscotch-Pecan Biscotti

Ingredients:

• 6 tbsp butter, softened
• ⅔ cup white sugar
• 2 eggs, room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans, crushed

How to Make Butterscotch-Pecan Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.

Add the vanilla and the eggs, one at a time, beating well after each addition.

Whisk the flour, baking powder, and salt in a separate bowl.

Gradually add the flour mixture into the butter mixture, stirring until completely combined.

Stir in the butterscotch chips and crushed pecans.

The dough is very sticky at this point. Refrigerate for 15-20 minutes to allow the flour to absorb the moisture.

Divide the dough into two equal pieces and place on the prepared baking sheet.

Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.

Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.

Return to the oven to bake for 9 minutes.

Carefully turn the biscotti over and continue to bake for 9 minutes.

The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Butterscotch-Pecan Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Refrigerating Time: 15 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

• 6 tbsp butter softened
• ⅔ cup white sugar
• 2 eggs room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans crushed

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
• Add the vanilla and the eggs, one at a time, beating well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Gradually add the flour mixture into the butter mixture, stirring until completely combined.
• Stir in the butterscotch chips and crushed pecans.
• The dough is very sticky at this point. Refrigerate for 15 minutes to allow the flour to absorb the moisture.
• Divide the dough into two equal pieces and place on the prepared baking sheet.
• Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
• Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
• Return to the oven to bake for 9 minutes.
• Carefully turn the biscotti over and continue to bake for 9 minutes.
• The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I made this tasty kale salad with roasted sweet potato & chickpeas, along with crisp apple, red onion, and toasted pumpkin seeds, all tossed in a delicious vinaigrette that was inspired by a recipe I found on Two Peas and Their Pod. My husband and I loved this healthy salad and devoured our portions, but my son wasn’t as big a fan and didn’t like the chickpeas. I say, more for my husband and me! This delicious salad pairs nicely with caramelized onion & roasted garlic soup and some dinner rolls or crusty bread.

Sweet Potato Kale Salad

Sweet Potato & Chickpeas:

• 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper, to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup, or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

Salad Ingredients:

• 3 cups kale, finely chopped
• 1 cup romaine, finely chopped
• 1 honeycrisp apple, chopped
• ¼ cup red onion, sliced
• ¼ cup pumpkin seeds (pepitas), toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro (for added protein, grains, and texture)
• Goat cheese or Feta cheese, crumbles

How to Make a Sweet Potato Kale Salad

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.

Drizzle with olive oil and toss until well coated.

Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.

Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.

Remove from oven and set aside to cool to room temperature.

Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.

Prepare the salad by combining the finely chopped kale and romaine in a large bowl.

Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.

Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.

Serve immediately and enjoy.

Print

Sweet Potato Kale Salad

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Jar

Ingredients

Sweet Potato & Chickpeas:

• 1 large sweet potato cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

• 3 cups kale finely chopped
• 1 cup romaine finely chopped
• 1 honeycrisp apple chopped
• ¼ cup red onion sliced
• ¼ cup pumpkin seeds pepitas, toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro for added protein, grains, and texture
• Goat cheese or Feta cheese crumbles

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
• Drizzle with olive oil and toss until well coated.
• Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
• Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
• Remove from oven and set aside to cool to room temperature.
• Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
• Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
• Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
• Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
• Serve immediately and enjoy.

I serve this easy balsamic-parmesan sautéed spinach recipe at least once a week. My husband and I grew up eating spinach with lots of vinegar, so this wilted spinach recipe always makes us happy, and our kids love it too. I cook it until it just starts to wilt, so it still has some texture, but you can also cook it for a few minutes longer to get extra wilted spinach. I served this easy sautéed spinach side dish with crispy pork medallions and some creamy mashed potatoes.

Balsamic-Parmesan Sautéed Spinach

Ingredients:

• 1 tbsp olive oil
• 1 clove of garlic, thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½-1 tbsp white balsamic vinegar (brown balsamic works great too), or more, to taste
• Parmesan, freshly grated, to taste

How to Make Balsamic-Parmesan Sautéed Spinach:

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.

Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so. 

Add balsamic vinegar to taste and stir to combine.

Pour into a serving bowl and top with freshly grated parmesan cheese.

Serve and enjoy.

Print

Balsamic-Parmesan Sautéed Spinach

Course Sides

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 tbsp olive oil
• 1 clove of garlic thinly sliced
• 4 heaping cups of baby spinach
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½-1 tbsp white balsamic vinegar brown balsamic works great too, or more, to taste
• Parmesan freshly grated, to taste

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
• Add the baby spinach, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 2-3 minutes, until wilted.  Side Note: If you want really wilted spinach, then cook it for another minute or so.
• Add balsamic vinegar to taste and stir to combine.
• Pour into a serving bowl and top with freshly grated parmesan cheese.
• Serve and enjoy.

I was making some roasted chicken thighs with pan gravy, creamy mashed potatoes, and dinner rolls for dinner, and wanted some roasted veggies as a side to complete the meal. After looking through the fridge, I found a fennel bulb, carrots, and mini yellow onions (cipollini) that I thought would be a good combo. I adapted a recipe I found on Healthy World Cuisine that sounded good & easy. The veggies smelled delicious while roasting, tasted sweet & tangy, and paired very well with the rest of our meal.

Balsamic-Roasted Fennel and Carrots

Ingredients:

• 1 fennel bulb, outer thick layer removed, cut into 8 thin wedges
• 6 small carrots, peeling and halving them lengthwise
• 5 mini yellow onions or cipollini onions, skins peeled
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Juice of ½ lemon
• ½ tsp garlic powder
• ¼ tsp dried basil
•  ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste

How to Make Balsamic-Roasted Fennel and Carrots:

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the fennel by removing & discarding the outer layer of the fennel bulb. Cut your fennel in half, then cut each half into 4 thin half-moon slices.

Prepare the carrots by trimming the ends, peeling, and slicing them in half lengthwise.

Prepare the mini onions by trimming the ends, and peeling off & discarding the outer layer of skin.

Place the veggies on the prepared baking sheet.

Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, lemon juice, garlic powder, basil, oregano, sea salt, and freshly cracked black pepper to taste in a glass jar. Whisk until well combined.

Pour the well-whisked vinaigrette over the veggies, toss to coat them evenly, then spread out in an even layer.

Roast the vegetables in the oven for 25-30 minutes, turning them halfway through roasting.

Sprinkle the top with chopped parsley or fennel fronds and serve with lemon wedges. Enjoy.

Print

Balsamic-Roasted Fennel and Carrots

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 fennel bulb outer thick layer removed, cut into 8 thin wedges
• 6 carrots peeling and halving them lengthwise
• 6 mini yellow onions or cipollini onions skins peeled
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Juice of ½ lemon
• ½ tsp garlic powder
• ¼ tsp dried basil
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the fennel by removing & discarding the outer layer of the fennel bulb. Cut your fennel in half, then cut each half into 4 thin half-moon slices.
• Prepare the carrots by trimming the ends, peeling, and slicing them in half lengthwise.
• Prepare the mini onions by trimming the ends, and peeling off & discarding the outer layer of skin.
• Place the veggies on the prepared baking sheet.
• Prepare the vinaigrette by combining the olive oil, white balsamic vinegar, lemon juice, garlic powder, basil, oregano, sea salt, and freshly cracked black pepper to taste in a glass jar. Whisk until well combined.
• Pour the well-whisked vinaigrette over the veggies, toss to coat them evenly, then spread out in an even layer.
• Roast the vegetables in the oven for 25-30 minutes, turning them halfway through roasting.
• Sprinkle the top with chopped parsley or fennel fronds and serve with lemon wedges. Enjoy.

This ground beef enchilada recipe is simple to make and a comforting and delicious meal. When I don’t have time to make homemade enchilada sauce, I will enhance canned enchilada sauce with just a few ingredients. This is such an easy recipe that makes the best ground beef enchiladas, and my whole family loves them. I served these tasty homemade beef enchiladas with spicy pinto beans and cilantro & lime rice.

Ground Beef Enchiladas

Beef Filling:

• 1 tbsp butter
• 1 small yellow onion, diced
• 1 lb. ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp caldo de pollo (or chicken bouillon granules)
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Enchilada Sauce:

• 1 tbsp butter
• 1 tbsp flour
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp cumin
• ⅛ tsp caldo de pollo (or chicken bouillon granules)
• ½ cup chicken broth
• 1 (15-oz) can of red enchilada sauce
• Lime juice, after cooking, if desired or needed

Other Ingredients:

• 3-4 tbsp vegetable oil, or more if needed
• 8 corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded

Serving Options:

• Fresh cilantro, chopped
• Green onions, sliced
• Tomatoes, diced
• Lettuce, shredded
• Sour cream
• Taqueria jalapenos
• Guacamole or sliced avocado
• Hot sauce

How to Make Ground Beef Enchiladas

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with olive oil cooking spray. 

Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.

Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.

Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes. Add two tablespoons of Monterey Jack cheese and cheddar cheese. Mix to combine.

Prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.

Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.

Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating. 

If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.

Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.

Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.

Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.

Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.

Remove the baking dish from the oven and cool for a few minutes.

To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

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Ground Beef Enchiladas

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan
• Small skillet

Ingredients

Beef Filling:

• 1 tbsp butter
• 1 small yellow onion diced
• 1 lb. ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp caldo de pollo or chicken bouillon granules
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Enchilada Sauce:

• 1 tbsp butter
• 1 tbsp flour
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp cumin
• ⅛ tsp caldo de pollo or chicken bouillon granules
• ½ cup chicken broth
• 1 15-oz can of red enchilada sauce
• Lime juice after cooking, if desired or needed

Other Ingredients:

• 3-4 tbsp vegetable oil or more if needed
• 8 corn tortillas
• 1 cup Monterey Jack cheese shredded
• 1 cup sharp cheddar cheese shredded

Serving Options:

• Fresh cilantro chopped
• Green onions sliced
• Tomatoes diced
• Lettuce shredded
• Sour cream
• Taqueria jalapenos
• Guacamole or sliced avocado
• Hot sauce

Instructions

• Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
• Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
• Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.
• Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes.
• Add two tablespoons of Monterey Jack cheese and cheddar cheese to the beef mixture. Mix to combine.
• Meanwhile, prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.
• Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.
• Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating.
• ***If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.
• Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
• Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
• Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.
• Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.
• Remove the baking dish from the oven and cool for a few minutes.
• To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

See more St. Patrick’s Day Recipes Here