Enchilada Sauce

I have always loved cooking but after starting this blog, a new fire was lit within and it has become a true passion for me. Because of this, I aim to make as much as I can homemade. This meant that the previous canned enchilada sauce that would grace my pantry was no more. And I have found that many of these canned convenience ingredients are so simple to make homemade, leaving me wondering what took me so long to give them a try.

This recipe is incredibly simple and takes very little time to whip up. It yields a very flavorful and rich sauce that tastes a lot like that of a favorite Mexican restuarant of ours. I know the addition of cocoa powder may seem odd but that is what gives the sauce a depth of flavor. Just trust me!

Another thing that I love about this recipe is that it freezes really well and the sauce recipe makes quite a bit so I divide the leftovers into freezer bags once cooled and store them for later use. Make sure to stay tuned for a summer supper using this delicious sauce!

Enchilada Sauce
recipe from Food.com

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

1. Combine all dry ingredients in a small bowl.

2. Stirring constantly, slowly add enough of the water to make a thin paste.

3. Pour into pan and add rest of water.

4. Cook over medium heat, stirring constantly, until mixture thickens.

5. Stir in tomato sauce.

6. Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible. For instance, if you are feeding kids who do not like”spicy”, halve the chili powder and double the tomato sauce. Experiment to suit your taste, but don’t leave out the cocoa.

Homemade Pickles {Claussen Copycat}

Pickles are among one of my favorite foods in the whole world (maybe only behind fried chicken and macaroni and cheese). And Claussen pickles are number one for me. They are so crisp and sour and garlicky and just delicious! I have tried many different recipes and have never been happy with the results…until now!

The recipe was incredibly easy to throw together with the amazing cucumbers I picked up at the Minneapolis Farmer’s Market. And they only took a few days to process so that made them all the better. They are super sour, a bit salty and really crunchy. They are the perfect little snack or accompaniment to a sandwich.

Copycat Claussen Pickles
recipe from Foodie with Family

35 to 40 small to medium pickling cucumbers
1 gallon cold water
1 cup cider vinegar
2 tablespoons mixed pickling spices
2/3 cup canning or kosher salt (Do NOT use iodized salt)
4 cloves garlic or more, to taste
4 fresh dill heads or 4 tablespoons dried dill seed (not dill weed)

1. Wash cucumbers but do not scrub them.

2. Trim 1/8-inch from the blossom end of each cucumber and slice in half lengthwise or into quarters, depending on how large your cucumbers are and how big you want them to be when they’re done. I left the super tiny ones whole.

3. In a gallon jar (or large, wide-mouth, food-safe container) layer the dill heads or seed, garlic cloves and sliced cucumbers.

4. In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.

5. Pour the brine over the cucumbers, taking care to make sure all of them are fully submerged. If needed, place a plate or mug or other non-reactive heavy item on the cucumbers to weigh them down and keep them under the brine!

6. Cover lightly with a lid just perched on top or secure a piece of cheesecloth over the jar with a rubber band to keep fruit flies away.

7. Leave out of direct sunlight on the counter for two to four days*, or until the cucumbers taste like pickles throughout.

8. Fix your lid onto your jar or container and chill. These can be stored in the refrigerator for up to six months provided you keep them covered with brine.

*If at any point in the proceedings “fuzz” or “foam” develops on top of the brine, use a spoon to remove it. If there is “fuzz” attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

Recipe linked to Totally Tasty Tuesday, Cast Party Wednesday and Full Plate Thursday.