Homemade Enchilada Sauce

This easy homemade enchilada sauce takes just a few minutes to make, and tastes worlds better than anything you can buy in a can.

This easy homemade enchilada sauce takes just a few minutes to make, and tastes worlds better than anything you can buy in a can.

You know how much we love eating Mexican food around my house, right?  I mean, nearly every recipe I posted last week was Mexican-inspired.  Oops?

If you’re not a Mexican food fan (??), try searching my main dish recipe index for some other ideas.  And never fear, Wednesday we’re talking double chocolate muffins.  Skinny double chocolate muffins.

But today we’re talking Homemade Enchilada Sauce.  Now, before we get too far into this…yes.  I know that authentic red enchilada sauce doesn’t actually contain tomato sauce, and instead gets its flavor from guajillo and/or ancho chili peppers.  Here’s the deal, though.  I needed a version that did not require a trip to the specialty foods market {these peppers are difficult for me to find at my local grocer}, was fast and easy for work nights, and got the thumbs-up from my 6-year old.

This version was it.

This easy homemade enchilada sauce takes just a few minutes to make, and tastes worlds better than anything you can buy in a can.

I can make this sauce with staple ingredients from my pantry in less than 20 minutes, and it tastes a million times better than the canned version I get from the store.  Plus, I know exactly what it contains.

Score.

What’s your favorite enchilada recipe?  If you’ve got some, link ‘em up below!

This easy homemade enchilada sauce takes just a few minutes to make, and tastes worlds better than anything you can buy in a can.

Homemade Enchilada Sauce

makes about 2 cups

Homemade Enchilada Sauce

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon oregano
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken stock

Instructions

  1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
  2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
  3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
  4. Keep refrigerated for up to one week. Makes approximately 2 cups.

adapted from Cook's Illustrated Cookbook

http://kitchenmeetsgirl.com/homemade-enchilada-sauce/

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Peanut Butter Hot Fudge Sauce

Peanut Butter Hot Fudge Sauce. You heard me right.

This peanut butter hot fudge sauce comes together in 15 minutes and is so much better than the stuff you buy at your grocery store! #recipes #fudge #peanut butter

Quite honestly, I didn’t even know this was a thing, but now there’s a whole new world of hot fudge sauce opened up to me.

Hello?  White chocolate peanut butter hot fudge sauce.

Chocolate hazelnut hot fudge sauce.

Biscoff hot fudge sauce.

I’m on a mission to try ‘em all.  You know, for research.

This peanut butter hot fudge sauce comes together in 15 minutes and is so much better than the stuff you buy at your grocery store! #recipes #fudge #peanut butter

But for this recipe, I used plain ol’ peanut butter.  Well, actually Peanut Butter and Co. Smooth Operator Peanut Butter, which is not actually quite so plain.  It’s perfectly silky smooth, which is the consistency I wanted for my fudge sauce.  Plus, it’s all natural: it doesn’t contain high fructose corn syrup or hydrogenated oil.  Just a bit of palm fruit oil  to keep the peanut oil from separating.  This means no more stirring the oil back in!

This peanut butter hot fudge sauce comes together in 15 minutes and is so much better than the stuff you buy at your grocery store! #recipes #fudge #peanut butter

I have to be honest with you here.  I ate more sauce straight off the spoon than any other way.  So much for my healthy eating plan.  But this might be totally worth it.

This peanut butter hot fudge sauce comes together in 15 minutes and is so much better than the stuff you buy at your grocery store! #recipes #fudge #peanut butter

Peanut Butter Hot Fudge Sauce

Peanut Butter Hot Fudge Sauce

Ingredients

  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup light corn syrup
  • 1/4 cup dark brown sugar, firmly packed
  • 1/4 cup heavy cream
  • 1/4 cup (4 tablespoons) unsalted butter, cut into chunks
  • 1/8 teaspoon salt
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons vanilla

Instructions

  1. Combine all ingredients, through the peanut butter, in the top of a double boiler (or a heat-proof bowl). Bring 2 inches of water in a saucepan under the double boiler. Once the water boils, remove the pan from the heat, and place the bowl with the chocolate mixture over the hot water.
  2. Let the mixture stand, stirring occasionally until melted and smooth - about 15 minutes. Stir in vanilla.
  3. Keep tightly covered in the refrigerator for up to 2 weeks. Warm it in the microwave just prior to serving.
http://kitchenmeetsgirl.com/peanut-butter-hot-fudge-sauce/

recipe from Ice Cream Treats

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!
*I was not compensated for this post. Peanut Butter and Co. provided me with samples in order to facilitate my review; however, all thoughts and opinions are 100% my own. For my full disclosure policy, click here.

Pin It


The Chocolate Diaries – Hot Fudge Sauce

 

As a relatively new blogger, I was more than thrilled when Ghiradelli sent me samples of their Intense Dark chocolates as part of the Foodbuzz Tastemaker Program.  An excuse to eat chocolate?  I’m ALL. OVER. IT.

Now, before I received my little tasting pack, I didn’t realize there was a proper way to sample chocolate – my method of “sampling” was basically determining how quickly and how much I could jam in my mouth.

But here is what Ghiradelli advises:

Admire the attractive gloss that’s unique to the chocolate.

Take in the aroma of rich, deep chocolate, hints of toasted nuts, roasted coffee, dried fruit and more.

Listen for the “snap” when you break it in half.  That’s your first clue to the texture and quality of the chocolate.

Hold the chocolate against the roof of your mouth.  Revel in the velvety smooth texture as it begins to melt.

Savor the flavors that fill your mouth.

 

And you know what?  Doing that does really make a difference.  Here was what my sampling group had to say about each one:

Twilight Delight – shiny brown; even color; favor builds slowly; with a hint of vanilla and no bitterness or after-taste

Midnight Reverie – dull, dark brown; smooth and even in color; intense aroma; slightly bitter with an even flavor; firm snap

Sea Salt Soiree – reddish-brown and glossy in appearance; nutty aroma; very flavorful; no bitterness; complex flavor

After sampling the 72% Twilight Delight, the 86% Midnight Reverie and the Sea Salt Soiree, my personal favorite was the Sea Salt Soriee.

However, I couldn’t pass up the opportunity to use this amazing chocolate to make a hot fudge sauce.  With cooler weather finally on its way, I was looking forward to having something on hand to use for hot chocolate, to use as an apple dip (that’s healthy, right??), and on this pound cake:

Also, I wanted to do something with these cute little jars.  How fun would these be to give as a holiday gift, packaged with dry hot cocoa mix and homemade marshmallows?

Hot Fudge Sauce

Ingredients

3.5 ounces Ghiradelli 72% cocoa, Twilight Delight
1 can sweetened condensed milk (I used fat-free, and this was still to.die.for)
1/2 stick butter

Directions

In a saucepan, melt all ingredients over medium heat until smooth and  melted.

This will keep at room temperature for a day.  Otherwise, keep it in the refrigerator and pop it in the microwave before serving.

[print_link]

 

As part of the Foodbuzz Tastemaker Program, I received samples of Ghiradelli Chocolate’s Intense Dark Line.  However, any opinion expressed in this post is solely my own, ’cause that’s how I roll.

previous post: Football Sugar Cookies

Pin It


(Semi) Homemade Spaghetti Sauce

Not long ago, one of my good friends jokingly told me a story about how excited her kids were when she made a cake “from scratch”—a box cake mix.  I have many good memories of my own mother in the kitchen, making birthday cakes and other special treats (yes, from scratch), having dinner ready when we got home from school and work, and making it seem effortless.

But times have changed.  And try as I might, I am not my mother. 

Running a household is not effortless to me.  I’m tired most days.  Cranky.  Stressed–thinking about work when I am at home, and thinking about home when I am at work.  Wondering when I’ll get the laundry done, the juice cleaned up from the kitchen floor, and if I’ll ever have time again to sit down and watch an episode of Criminal Minds (in peace).

So in this hustle-bustle life we live, sometimes it’s just easier to buy the ready-made cakes and cookies and whatnot to send with the kids to school.  There are more important things in life than spending hours in the kitchen after getting home from an 8-hour workday.  I’m already missing my Doodle for 40-plus hours a week; the last thing I want to do is give up more play time with him to spend in the kitchen.  These moments are too precious.

However, we do still have to eat, and I try to make wholesome meals using as many shortcuts as I can.  I want my son to grow up knowing that “real” food doesn’t come from the Taco Bell drive through or in combination with a Hamburger Helper box (though believe me, I’ve eaten plenty of it in my day).  I want to make real stuff that we actually want to eat. Good stuff that our body needs.  Without slaving in the kitchen for hours.

Spaghetti is a staple in our house.  It’s economical, filling, and oh-yeah…thumbs-up approved by our (almost) 4-year old.  And while it is so easy to warm up a jar of Ragu, I can make my own sauce in almost the same amount of time, while adding in a few extra veggies for good measure.  Moms have to be sneaky, and often.

(Semi) Homemade Spaghetti Sauce (click to print)

 
 
  • 3 – 4 cloves garlic
  • minced1/2 yellow onion
  • diced1/2 green pepper
  • diced1/4 cup chopped carrots
  • chopped1/4 – 1/2 cup sliced mushrooms
  • 28 ounce can crushed tomatoes
  • 8 ounce can tomato sauce
  • 1 Tbsp. sugar
  • 1 tsp. basil
  • 1 tsp. Italian seasoning
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  • Pinch of baking soda (to help neutralize the acid)
 

While the water for your pasta is boiling, slice up your veggies.   Sauté until tender. Add remaining ingredients, and stir to combine.  Add cooked meatballs or Italian sausage.  Bring to a simmer, and cook uncovered about 25-30 minutes.

Pin It