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These enchiladas are absolutely delicious! You can also make them with ready-made enchilada sauce. Watch me make it here! Prep Time: 15 minutes Cook Time: 20 minutes Ingredients Instructions 1 ½ cups cooked shredded chicken Step 1 Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, salt and pepper, and enough sauce to cover the chicken. Mix together and taste. Season with more salt and pepper as needed. 4 cups enchilada sauce Step 2 Microwave the tortillas on a plate for 15 seconds each to make them easily shapeable. 8 flour tortillas Step 3 Assemble the enchiladas by filling each tortilla with the shredded chicken mixture and shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down. 2.5 cups shredded Mexican-blend cheese Step 4   Pour the remaining enchilada sauce over the tortillas, and top with the remaining shredded cheese. Bake for 20 minutes and until the cheese is melted. salt and pepper to taste Step 5    Serve and enjoy! 1/2 teaspoon vanilla extract 1 tablespoon milk pinch of salt If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

This enchilada sauce is my version of an authentic family recipe I found online. Very good! Watch me make it here! Prep Time: 10 minutes Cook Time: 30 minutes Ingredients Instructions 8 guajillo chiles, rinsed, stemmed, and seeded Step 1 In a medium pot , add the guajillo, ancho, and árbol chiles and enough water to cover them completely. Bring to a boil over high heat. Remove the pot from the heat, cover, and let the chiles soak for 10 minutes to soften. 4 ancho chiles,  rinsed, stemmed, and seeded Step 2 Transfer pot of chilies and water to a blender . Add three tomatoes and blend. 2 árbol chile,  rinsed and stemmed Step 3 Strain the mixture then add smooth liquid back into blender along with garlic cloves, 1 tomato, salt, and lime juice. 4 large Roma tomatoes Step 4   Heat the olive oil in a pan over medium-high heat. Add the sauce and bring to a simmer. Reduce the heat to low and simmer for 3 minutes. 3 garlic cloves, peeled Step 5    Your sauce is done! Use it for enchiladas and enjoy! 2 teaspoons kosher salt ⅛ tablet Abuelita Mexican chocolate  1 tablespoon olive oil juice of half a lime If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

These overnight oats have an apple pie taste because of the caramelized apples! I highly recommend trying them. Watch me make it here! Prep Time: 15 minutes Cooling Time: 1 hour Rest Time: Overnight Ingredients Instructions 1 apple (cut into cubes) Step 1 Add apple, honey, cinnamon, and salt to a small saucepan . Cook for 5-7 minutes on medium heat until apples are soft and caramelized. Stir often so apples do not burn. 2 tablespoon honey Step 2 Remove apple mixture from heat and pour into a separate bowl to cool completely. 1 teaspoon cinnamon Step 3 Once apple mixture is cooled, grab a container with a sealable lid . You can use a mason jar or regular plastic container. 1/2 cup oats Step 4   In the container, add oats, yogurt, vanilla extract, milk, and apple mixture. Mix ingredients together and smooth the top. Cover with a lid and place in the refrigerator overnight. 1/2 cup Greek yogurt Step 5    In the morning, mix overnight oats. If you want thinner oats, add more milk. I personally like a pudding-like texture, so I still add a splash of milk in the morning. Enjoy! 1/2 teaspoon vanilla extract 1 tablespoon milk pinch of salt If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

This recipe is so delicious and healthy! It's perfect for a chilly fall or winter evening! Watch me make it here! Prep Time: 20 minutes Cook Time: 1 hour Ingredients Instructions 3 chicken drumsticks and 3 chicken thighs OR 3 chicken quarters Step 1 Peel garlic. Peel and dice onion. Wash, peel, and cut carrots into coins. Wash and cut worn each corn cob into three pieces. Wash, peel, and cut butternut squash into large pieces. Wash and cut potatoes into large pieces (similar to squash). 1 yellow onion Step 2 Wash rice until water runs clear. Set aside. 4 large carrots Step 3 Wash and tie together the sprig of celery, parsley, and oregano. 2 corn cobs Step 4   Heat a large pot (with a thick bottom) and olive oil. Add chicken, season with cumin, salt, and pepper, and cook on medium-high heat for 3 minutes per side to brown the chicken. 1 small butternut squash Step 5    Remove chicken and set aside. Add onions to the pot and let cook for two minutes on medium-high. 6 medium yellow potatoes Step 6    Add all other ingredients to the pot. Bring to a boil then turn heat to low and simmer for 1 hour or until the potatoes and squash are tender and the chicken is cooked (165 degrees). a sprig of celery, parsley, and oregano tied together Step 7    Serve by placing one piece of chicken, squash, corn, and some of other ingredients plus broth in each bowl. Enjoy! 4 garlic cloves 1 tablespoon cumin 2 cups rice 1 tablespoon olive oil salt and pepper If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

This recipe is so delicious! It has only a little spice and is a totally different flavor than I eat each day. Watch me make it here! Prep Time: 30 minutes Cook Time: 10 minutes Ingredients Instructions 5 green poblano peppers Step 1 Cut top and bottom off of onion. Peel skin off but leave onion whole. Wash poblano pepper but leave whole. Make one cut at top of garlic head so cloves are showing but still attached. 1 yellow onion Step 2 Place poblano peppers, garlic head, and onion on the grill and cook until slightly charred and softer. 1 head of garlic Step 3 Remove from grill and place ingredients in a glass bowl. Cover tightly with cling wrap and let sit for 20 minutes. This will steam the vegetables a bit. 16 oz heavy cream Step 4   Remove skin from poblano peppers by lightly pulling it off with a paper towel. Also remove the seeds and stem here too. Set aside. 3 sprig fresh parsley Step 5    Squeeze out garlic cloves from the head of garlic and set aside. 1/4 cup vegetable stock or broth Step 6    Place all ingredients (minus cheese) in a blender and blend until smooth. Add salt to your taste. salt to taste Step 7    Pour sauce into a sauce pan and warm on the stove on low heat for a few minutes. Pour the sauce on anything you'd like, top with parmesan cheese, and enjoy! I put the sauce on noodles and served with a chicken breast. parmesan cheese for topping If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

This was delicious. Don't forget the banana on the side! Watch me make it here! Here are the recipes I followed for this dish: https://www.youtube.com/watch?v=bSarNgoid3s https://www.thespruceeats.com/bariis-iskukaris-spiced-somali-rice-39499 https://weeatatlast.com/xawaash/ If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

For this recipe, I created a soy-free alternative for the ingredients. Watch me make it here! Prep Time: 10 minutes Rest Time: 30 minutes Cook Time: 5 minutes Ingredients Instructions 1 pound beef tenderloin, top sirloin, or skirt steak Step 1 Peel and mince garlic. Wash and slice green onions. Cut meat into thin slices. 4 garlic cloves Step 2 Combine the garlic, green onion, soy sauce (or Worcestershire), sugar, water, sesame oil, and ground black pepper (+ salt and ginger if using) in a large bowl. Mix it well with a spoon. 2 green onions Step 3 Place beef in a Ziploc bag and pour in marinade. Place in the fridge for at least 30 minutes, flipping the bag halfway through. 2 tablespoons soy sauce (or Worcestershire for soy-free) Step 4   Heat a cast iron pan or other pan to high heat. Add olive oil then the beef. Try to avoid adding the marinade. Cook for 2 minutes on each side. 2 tablespoons sugar Step 5    Serve over rice and enjoy! 3 tablespoons water 1 tablespoon toasted sesame oil ½ teaspoon ground black pepper 1 teaspoon salt (if soy-free) 1 tablespoon minced ginger (if soy-free) 1/2 tablespoon olive oil Here is the kimchi recipe I used: https://www.maangchi.com/recipe/tongbaechu-kimchi (DO NOT ADD GOCHUGARU IF AVOIDING SOY) If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

Paella is a rice dish with some type of protein. This recipe is my take on an authentic seafood paella. Watch me make it here! Prep Time: 10 minutes Cook Time: 35 minutes Ingredients Instructions 3 cloves garlic Step 1 Peel and mince garlic. Wash, peel, and dice onion. Wash and dice red bell pepper. 1 yellow onion Step 2 Cut squid into thin rings. 1 red bell pepper Step 3 Heat pan with olive oil and a little salt on medium-high heat. After warm, add in squid rings and cook for 2 minutes. Mix around to prevent sticking. The oil will pop so be careful. Remove from the pan and set aside. 1 tube of squid Step 4   Add onion and garlic to the pan. Cook 1 minute, stirring occasionally. 12 jumbo shrimp (frozen or fresh) Step 5    Add red bell peppers to the pan and cook 3 more minutes, stirring occasionally. 12 fresh mussels Step 6    Add tomato sauce, paprika, smoked paprika, salt, and pepper. Mix and cook for 2 minutes. 1/2 cup tomato sauce Step 7    Add squid rings, vegetable stock, and saffron. Mix and bring to a boil. 1/4 cup olive oil Step 8 Add rice, mix, and cook for 6 minutes. 1 teaspoon paprika Step 9 Add shrimp and mussels. Push them into the rice so they cook. Cover and cook for 5 minutes. DO NOT STIR. pinch of smoked paprika Step 10 Lower the heat to a medium low and simmer until all the broth has been absorbed by the rice. Then turn temperature up to high for 1-2 minutes to get the socarrat. 2.5 cups vegetable stock Step 11 Remove from stove, cover, and let rest for 5 minutes. Top with lemon wedges and chopped parsley. Enjoy! 1/4 tsp saffron threads or powder 1 cup uncooked round rice 1 tablespoon chopped fresh parsley 1/2 lemon (cut in wedges for garnish) salt and pepper to taste If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

Welcome to trending for this week! Below, I linked products that are currently TRENDING in kitchen and dining. Each week, I will post TEN items that are trending. I hope these can also give you some inspiration of what to buy your home cook friends for Christmas! Soup season is here! Use the immersion blender to blend directly in the pot! Who doesn't love a whole spice cabinet on the go? Baking and stewing beware! The gradient Dutch oven is here. A general must-have. These are so cute... These come in so many colors and patterns! For making your own apple pie! Pumpkin carving made easy! You could have this at work or at home! Entertaining in the fall just got better! As an Amazon Associate, I earn commission on qualifying purchases

Mhadjeb is delicious if you are an adventurous eater! This dough is also perfect for making other kinds of hot pockets. Watch me make it here! Prep Time: 30 minutes Rest Time: 75 minutes Cook Time: 45 minutes Ingredients Instructions 3.5 cups semolina flour Step 1 Make the dough. Mix the semolina flour, all-purpose flour, and salt in a bowl with a wooden spoon . Add water little by little and continue folding and mixing with the wooden spoon. The dough should be flexible but not sticky. 1.5 cups all-purpose flour Step 2 Wet a large Ziploc bag with warm water, place the dough ball inside, and seal it up. Let the dough rest for 1 hour. 1.5 - 2 cups water Step 3    Prepare filling. Clean and slice onions. Wash tomatoes and cut off tops. Slightly blend the tomatoes. 2.5 teaspoons salt Step 4   Add onions and 1 tablespoon olive oil to a pan with tall sides . Cook on medium heat until golden brown. Add the crushed tomatoes, paprika, Ras El Hanout, tomato paste, and salt and pepper to taste. Mix together, cover, and let simmer for about 10 minutes on medium heat. Stir occasionally so it does not burn. sunflower oil (or safflower , which I accidently used) Step 5    Once the sauce is cooked, you can choose to add sugar if the sauce is too acidic. Mix together then let the sauce cool completely. 5 large tomatoes Step 6    After letting the dough rest, oil your hands and separate the dough into balls roughly the size of an orange. Put them on a tray lightly covered with sunflower oil and cover them with plastic wrap. Let them rest for about 15 minutes. 3 yellow onions Step 7    Grease the counter with sunflower oil. Coat your hands with oil and flatten the ball so that it becomes larger and finer. Stretch the dough out to make a rectangle. You need more oil than you think. You may get some holes in the dough, but that is okay. 1 tablespoon tomato paste Step 8 When you have a rectangle of thin dough, fold the dough into the center using the long edge. Do the same on the other side. 1/4 teaspoon Ras El Hanout Step 9 Put a thin layer of tomato sauce on the middle part of the dough and close it on one side and then on the other. Tuck the edges a bit so none of the filling falls out. 2 teaspoons paprika Step 10 Warm a pan with 1/2 tablespoon of olive oil, or enough to grease the bottom of the pan. Place the mhadjeb in the pan and cook on each side until golden brown. About 5 minutes per side on medium-high heat. 3 tablespoons olive oil 1 teaspoon sugar (optional) salt and pepper to taste If you are having trouble visualizing the folding technique, this is the original recipe website which has pictures to guide you! If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links.

For any type of party, there are essentials. So what does it take to host a rocking Halloween party (from a Kitchen and Dining perspective). Although you obviously need decorations, this article will mostly be about the essentials for food and drink presentation as well as setting your table. I've split the essentials into categories and given you some examples in each. I hope this helps! SPOOKtacular Food Presentation Obviously the food needs to be delicious, but the presentation is half the battle! Here are some ways to elevate your food this Halloween. Perfect for serving candy or other food items. I would recommend lining them with foil if putting anything warm in them. My idea was to fill them with toppings for a nacho bar! This cupcake stand is also collapsible and the coffin platters double as charcuterie boards. Cute charcuterie board for this time of year! Use them as toppers or for serving cheeses. SPOOKtacular Drink Presentation Of course if the food looks good...the drinks need to look great! A fun way to serve drinks! These come in so many colors and patterns! The finishing touch to any type of drink! Setting the Table I like a classy look to a Halloween party rather than the cheesy and childish look. Here are some of my table decoration ideas! An easy addition for a classy party! Light the spooky mood! More classy elements. Another classy element you could add to the table. I hope this helps! This article includes affiliate links.

Welcome to trending for this week! Below, I linked products that are currently TRENDING in kitchen and dining. Each week, I will post TEN items that are trending. I hope these can also give you some inspiration of what to buy your home cook friends for Christmas! The perfect starter kit for everything canning. Fall fun without the wooden sticks breaking! Why did I never think this was possible? Perfect for a party! Camping and tailgating must-have. Winter is coming! Make sure to have a supply of food in your freezer. Goodbye foil liners! I don't even need to say anything for this one... Whether you're hosting a Halloween party or just making some fun for your kids, these chocolate molds are great! Overnight oats recipes coming soon! I have these and they don't only look amazing. They work really well at keeping coffee and tea warm when I forget about it...oops! As an Amazon Associate, I earn commission on qualifying purchases. However, this does not affect the price you pay!