Getting started!

Well, here I am, writing my first note on my first blog! Just so you all know, I am not a writer. I will mainly just be sharing recipes and pictures on this blog. I hope to update a few times a week, but with a 5 month old and 2 other active kids, we will see how that goes! I have had many of you ask for recipe ideas and I hope I can share my love of food with you. Most of us love to cook, but just don't have much time or have run out of ideas. Some of you don't like to cook,but maybe I can inspire you to try some new recipes. Most of the recipes I try are easy and don't require many ingredients. I am a busy and frugal mom, so with very few exceptions I try to cook quick and economical meals. So on that note, I will share a recipe I made a few nights ago for Chris and I. I got it from epicurious.com and while it did take more time than usual it was delicious. Not sure if kiddos would like this, but who knows. I did make some changes to the original recipe. Here it is:

Cheese Enchiladas with Green Sauce

Sauce

• 1 10-ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 cup whipping cream or 1/2 and 1/2
  
• 1 cup milk, you could use skim
  
• 6 tablespoons chopped fresh cilantro
• 3 green onions, minced
• 1 4-ounce can diced green chilies, drained
• 1 3/4 teaspoons ground cumin
• 1/4 teaspoon dried crushed red pepper

Enchiladas

• 1/2 cup vegetable oil
• 12 6-inch corn tortillas
• 3 cups grated mild cheddar cheese
• 1 1/2 cups grated Monterey Jack cheese
• 1/2 cup finely chopped onion
• 1 tablespoon chopped fresh cilantro

• 1/2 cup sour cream

Preparation

For sauce:
Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For enchiladas:
Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. I didn't do this step. I just warmed the tortillas in the microwave. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.