Monthly Archives: November 2012

The Coolest Can Opener Ever

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I got this can opener from Pampered Chef. I love it because it does not leave a sharp edge. I’m sure so many of us have been sliced with the led of the can.

 

I had a hard time trying to figure it out. On the bottom there are 2 round things you put the edge of the can in between 2 round things. Turn the handle to the right until it goes around once or it  is a little easier to turn. Then turn it to the left then it will let go of the can.

 

Then on the edge of the can opener there are pinchers. With the pinchers you grab the edge of the lid and squeeze the button on the bottom of the can opener then pull.

 

The lid will come right off. And there you have your goodies!

Thank you so much for reading my blog. I’m so sorry I have not blogged in a while. I love to cook but I have been working until 8:00 pm so I have not cooked much. But I’m hoping to get back to cooking alot soon.

Love Lady Beth

 

 

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The First Enchiladas I ever made

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Perfect Enchiladas       Recipe courtesy of Ree Drummond

Ingredients

SAUCE

1 tablespoon canola oil

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups of chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

MEAT

1 tablespoon canola oil

1 pound of ground beef

1 medium onion chopped

Two 4-ounce cans diced green chilies

1/2 teaspoon salt

10 to14 corn tortillas

Canola oil, for frying

1/2/ cup chopped black olives

1 cup grated sharp Cheddar cheese

Chopped fresh cilantro, for garnish

Preheat the oven to 350 degrees f. For 40 min.g

Beans and/or rice for serving

Frying my ground beef with garlic and….

Onion I chopped it up and added it to my ground beef and garlic.

After I fried it I put it in a bowl then I added…..

Yes Green chilies

I mixed the green chilies in the fried ground beef, garlic and onions. Then I took a bit and I could not believe how good it was. Now it’s ready to make the enchiladas.

Then I grated the cheese and it’s ready to go in the enchiladas.

Chopped the cilantro now it’s ready

Here are my olives and green onions

Now I’m ready to make the red enchilada sauce

Putting the flour in it

Cooking the flour and oil

Then I added some chicken broth and let it heat up

Then I added 1 can of red enchilada sauce

Here it is ready to dip the tortillas

then I add cheese

ground beef

Olives and green onions

I put some sauce in the bottom of  the pan and start filling it up with some yummy goodness

I topped it off with the left over cheese, olives and green onions

Just pulled out of the oven and ready to serve. And I have to tell you they were so Delicious you have to try them.

Thank you so much for reading my blog and have a blessed day!

Love Lady Beth