Recipes

Cheesy Chili Enchiladas (Convection Oven Recipe)

Nicole
One thing I love about this recipe is that it’s super simple, but messy. If you like chili this will be a keeper for you. It’s very chili enchiladas. Most everything in the recipe is something that I keep on hand at all times. You can use any chili you like you could probably even use a hot dog sauce and it would be good. Beautiful … NO…. Yummy…YES! I used my convection to make this recipe though it calls for a 11×7 pan I used the one that came with my convection because an regular 11×7 will not fit because of the handles.
Ingredients:
  • Pam
  • 2 Cups of Shredded Cheddar Cheese 
  • 1 4oz Can diced green chilies (drained)
  • 19oz can of Chili 
  • 8 corn tortillas (6inch)
  • 2TBS Water

Directions:
  1. Pre-heat oven to 375 Spray a 11×7 inch pan with Pam or some other non-stick spray. Stir together cheese and green chilies in a medium bowl.
  2. Spoon 2 tbs of chili and 2 tbs of the cheese mixture onto each tortilla. Roll up and place seam side down in prepared baking dish. (If you tortilla tears don’t worry about it because it will be covered in chili and cheese anyway. You can also soften then with warm or or chicken broth to make them easier to handle)
  3. Combine the remaining chili and the remaining water and spoon over the top of the enchiladas. Top with extra cheese if you would like. (I added an extra cup of cheese)
  4. Cover with foil and bake for 25 minutes or until enchiladas are hot and the cheese is melted.
  5. Remove foil and bake another 10 minutes and Serve.

Recipes

New Kellogg’s Coupons

Nicole
Sign up for $5 in Kellogg’s Coupons! Right now there seems to be a lot of great cereal sales going on! These will be a lot help!   


SAVE 70¢

Kellogg’s Raisin Bran®

When you purchase any ONE package of Kellogg’s Raisin Bran® Cereal

SAVE $1.00

Kellogg’s® Special K®

On any TWO packages of Kellogg’s® Special K® Cereal

SAVE $1.00

Kellogg’s FiberPlus™

On any TWO packages of Kellogg’s FiberPlus™ Cereals

SAVE $1.00

Kellogg’s® Smart Start®

On any ONE package of Kellogg’s® Smart Start® Cereal
SAVE $1.00

Kellogg’s Corn Flakes®

On any TWO packages of Kellogg’s Corn Flakes® Cereals

SAVE $1.00

Kellogg’s® Rice Krispies®

On any TWO pkgs of Kellogg’s® Rice Krispies® and/or Cocoa Krispies® Cereals

SAVE $2.00

Kellogg’s™ Special K™

On any TWO packages of Kellogg’s™ Special K™ Protein Products

SAVE $1.00

Kellogg’s Frosted Flakes®

On any TWO packages of Kellogg’s Frosted Flakes® Cereals

SAVE 50¢

Keebler® Ready Crust® Pie Crusts

On any TWO packages of Keebler® Ready Crust® Pie Crusts

SAVE $1.00

Kellogg’s® Crunchy Nut™

On any TWO packages of Kellogg’s® Crunchy Nut™ Cereals

SAVE 70¢

Kellogg’s® Corn Pops®

On ONE package of Kellogg’s® Corn Pops® Cereal

SAVE $1.00

Morningstar Farms®

On Any ONE package of MorningStar Farms® Breakfast Biscuits

Recipes

Size Doesn’t Always Matter…

Nicole


Some can say I am jealous, but the fact of the matter is I wouldn’t want to be Kim Kardashian to save my soul. I don’t envy that lifestyle, and to be honest with you I think her engagement ring is unattractive and complete overkill. Seriously who really needs a 2 million dollar wedding ring? No it’s not bitter grapes! Good for her for landing a man that can give her such a wedding ring. My only hope for her is that she is happy!

A 2 million dollar wedding ring is not only way over the top, but in my opinion it’s ridiculous, and looks ridiculous on her finger. I tried on a 2.5 karat wedding ring when Kevin asked me to marry him and it was too big for my hands, but how about a 20.5 karat wedding ring? Can you even imagine?

I find it hard to imagine that anyone would spend that kind of money of one piece of jewelry much less wear it. I wonder if she will spend her life walking around with a body guards now. I don’t know about you, but I would never feel comfortable wearing anything that cost that much if it didn’t come with a body guard. It seems like you would be a marked woman.

At what point is “the who can top who”, and “who has the biggest this or that” too much?  I get that you have millions and millions of dollars, but would you have thought twice about marring someone if the ring had only been 2.5 karats? Not saying that it’s a materialistic thing, but would your “love” have been any less, or would you have been any happier, or unhappier?  

I was once in a relationship with a man who could give me just about anything and everything I wanted, and I was miserable. Instead I married a man who initially had very little to offer me except himself, and I couldn’t be happier. I wonder if Kim K could say the same thing?

Recipes

A Convection Oven Summer

Nicole



This is my GE Convection Toaster Oven (well a picture of it from walmart.com). This was one of the gifts my husband got me for Christmas. It has really come in handy so many times. For instance when our oven when out Easter weekend this worked like a charm to get everything I needed to cook cooked.


I have decided that this wonderful creation is going to become my new best friend this summer. If I cannot cook it either on my stove top burners, the microwave, the fryer, or in this convection oven, then it’s not going to be made.

Not only will using this verse the oven keep my house cooler, but it will also keep my light bill down. Our light bills are always high, and it’s always hot during a Texas summer.

The long and short is if I can I will be converting my recipes to fit in my convection one way or another. It will toast (not very well), broil, and bake! It even has a rotisserie on it which I have never used. Let the Convection Oven Summer Begin!

Update: My oven died in November of 2013 so it was 3 years old when it died!

Recipes

Pink pork won’t kill you according to the USDA

Nicole

I love this article because this was my Mom when I was a kid we never had pork unless it was bacon, or ham. My Mom was scared to cook with it, and never would. Still today she won’t. That trend continued with me because I rarely cook it myself. 



If you’re one of those pork connoisseurs who prefers your chop or tenderloin to be pink in the middle, rest assured: As of Tuesday, the USDA says you’re in the clear as far as food-borne illness is concerned.

The U.S. Department of Agriculture’s Food Safety and Inspection Service has lowered its temperature recommendation for cooking pork to 145 degrees — down from 160. (This means that pork will be held to the same standard as beef, veal, and lamb.) Moreover, it is recommended to let the pork rest for three minutes after removing it from the grill or oven; the temp will continue to rise slightly while killing any remaining pathogens.
Of course, there’s an inherent irony in the fact that the USDA is lowering pork’s minimum temperature …
It’s that professional chefs have been cooking pork this way FOR YEARS! Now home cooks and backyard barbecuers can finally catch up to the restaurant standard without worry. But the question is: Will they?
The USDA’s longstanding 160 degrees recommendation is so ingrained in our minds, it may be difficult for some to adjust to the new temp, explains Rob Weland, a chef at an upscale restaurant in Washington:
People have been taught this for generations and it’s going to take a long time to get this removed … It will be good for the next generation not to be so fearful so they can enjoy pork in a way they may not have been able to in the past.
Pork producers have been lobbying the USDA for years to lower the recommendation, arguing that improved feed and housing methods — namely, moving hogs into bird- and rodent-proof buildings — reduced the risk of pathogens and disease. From the consumer point of view, it’s surprising to learn they were successful this time around given all the recent horror stories in the media about how factory farms are harmful to animals, the environment, and most important, the public.
But if there’s nothing worse to you than a piece of overcooked pork, news about the lower temp recommendation will surely make your day. Bring on the pink pork!
What temperature do you cook your pork to?
Image via VirtualErn/Flickr
Written by Kim Conte for CafeMom’s blog, The Stir.