The first entry for my 10 Week New Meal Challenge is running a day late due to computer difficulties. I am very happy that four other bloggers joined me this week and I hope that even more will consider posting a new meal in the upcoming week.My first new meal was beef and green chile enchiladas with side dishes of cornbread and Spanish rice. I tend to make only chicken enchiladas, so I was excited to try out this new recipe. 
Everyone liked the enchiladas, but they could have been a tad bit spicier. Next time I plan to use more green chiles. My recipe (and picture) came from Pillsbury's C'Mon Over! cookbook and can be found by clicking on this link and scrolling to page eighty.
My cornbread recipe is a tried and true family favorite from an old country church cookbook, so I thought I would share that recipe here as well:
Thank you for sharing your recipes, Clara, Jenna, Katrina, and Lisa! If anyone else would like to join us this upcoming week, please leave a comment with a link to your entry on or before next Friday, September 24.
Everyone liked the enchiladas, but they could have been a tad bit spicier. Next time I plan to use more green chiles. My recipe (and picture) came from Pillsbury's C'Mon Over! cookbook and can be found by clicking on this link and scrolling to page eighty. My cornbread recipe is a tried and true family favorite from an old country church cookbook, so I thought I would share that recipe here as well:
2 boxes Jiffy corn muffin mix
1 c. sour cream
3 tbsp. sugar
1 can cream corn
3 eggs
1 stick butter
1 c. sour cream
3 tbsp. sugar
1 can cream corn
3 eggs
1 stick butter
Melt butter in 9x13 baking dish. Blend all other ingredients together and pour over melted butter. Bake at 350 degrees for 45 minutes.
Check out the following links to read about this week's other new meal ideas!
Clara's Sausage Rolls
Jenna's Sweet and Spicy Chicken Over Rice
Katrina's Risotto
Lisa's Indian-Themed Vegetable Dish
Clara's Sausage Rolls
Jenna's Sweet and Spicy Chicken Over Rice
Katrina's Risotto
Lisa's Indian-Themed Vegetable Dish
Thank you for sharing your recipes, Clara, Jenna, Katrina, and Lisa! If anyone else would like to join us this upcoming week, please leave a comment with a link to your entry on or before next Friday, September 24.
8 comments:
Oh my goodness Meredith!! These beef and green chile enchiladas are making my mouth water. I wish so bad I had beef or some form of protein in my fridge so I could go and make this immediately!!
I tried really hard to get a post up for the new meal challenge. I did get a new meal made but didn't get a post out in time. I am going to try again next week. I had a lot of fun making a mediterranean lamb over rice dish. So I'm loving your enthusiasm which is inspiring me ;)
Much Love
~ Marie
Hey Meredith!
I apologize for not getting my recipe up any sooner...but I made it! Here's the link if you'd still like to add it - I made Sweet and Sour Chicken and it was absolutely delicious:)
http://femininefarmgirl.blogspot.com/2010/09/sweet-and-spicy-chicken.html
Thank you for starting this challenge - I'm loving it!
Jenna
Okay, I have to try this recipe. Because I love enchiladas and I have to say I've always been a little intimidated by it.
But this looks doable.
Off to check out the other sites now!
Katrina
Mmmmmm wow Meredith! Inspiration is flowing right to my belly! This recipe looks amazing and I am so happy it is recorded now for future reference! It will be fun to check out the other Meal Challenge blogs! Happy Labor Day weekend! :D
I am glad that your dinner turned out well.
You might also try a seafood enchilada since you are ocean people. Crab and shrimp with a spicy green sauce like this:
1 (7 oz.) jar (3/4 c.) green taco sauce
1/3 c. sour cream
1 1/2 c. low-fat cottage cheese
2 tbsp. skim or low fat milk
1 clove garlic, minced
1/4 tsp. salt
1/3 c. sliced green onion
8 (7") flour tortillas
8 oz. Monterey Jack cheese, shredded
2 tbsp. grated Parmesan cheese
Chopped ripe olives
1 lb. seafood (imitation crabmeat, crabmeat, lobster or shrimp)**** I prefer real crabmeat.
Combine taco sauce and sour cream; set aside. In blender combine cottage cheese, milk, garlic and salt. Blend until smooth. Set aside. Reserve 1 tablespoon of green onion
Spread 1 tablespoon taco sauce mixture over each tortilla. Top each with cheese, seafood and remaining green onion.
Spoon remaining taco sauce mixture into the bottom of a greased 12 x 7 1/2 x 2 inch baking dish. Roll up tortillas and place seam side down in baking dish. Pour cottage cheese mixture over tortillas; sprinkle with Parmesan cheese. Bake, uncovered, 350 degrees for 25-30 minutes or until heated through. Sprinkle with reserved green onion and the olives. 8 servings. 290 calories per serving.
It's so good.
I made a new side dish this week, but didn't get around to making any new main dishes! Hopefully next week!
Oh yum, that looks delicious!! :) I'll have to enter for next week ... I need to revamp Randall's meals. This is a fabulous idea, Meredith! :)
Blessings,
Luci
Here's the new recipe I tried this week - it was a big hit! :) http://recipesfromclara.blogspot.com/2010/09/oven-fried-chicken.html
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