Tips & Tricks

When we make a meal with rice we always cook extra rice because we like it so much. But when we reheat it the next day it seems dry. I tried wetting a paper towel, wringing out the excess water, and then covering my plate with the damp towel. It seems to help lock in moisture. I also tried this yesterday when I microwaved a scone to warm it up.

Tips & Tricks

Tonight while making bread & scones I tried a few things to help speed up the process. My bread wasn't raising as fast as I would have liked it to, so I dug out my electric heating pad that I use when my back bothers me. I turned it on to the lowest setting and set my dough bowl on top. It shot up amazingly fast!

When I make scones it's usually to go with Navajo Tacos and my Chili recipe. I like to make bigger scones so we only need to eat one with the meal. Awhile back in a conversation (I don't remember where) someone mentioned that people tend to eat things in twos. Made sense to me. I've started making things, like enchiladas, in smaller sizes. We still eat two, but now in smaller portions.

Tonight while making scones I decided to try the small size for two reasons. The above mentioned and I figured if I rolled out a really big one, I could then cut it out into portions. Wow, that was SO MUCH FASTER! They don't look perfect because some edges are round from the rolling pin and then the others are straight from the knife, but I think I cut my time in at least half.

Banana Nut Bread

This was my first attempt at Banana Nut Bread and it was PERFECT! I got the recipe from a friend and it was so good that it will be the only one I will ever need to use.

Banana Nut Bread
1 cup sugar
1 cup brown sugar
1/2 cup shortening
1 teaspoon salt
1 teaspoon vanilla
2 eggs
1 tsp. baking soda
1 cup mashed bananas (2 or 3 bananas)
1 cup buttermilk
3 cups flour
1 cup chopped nuts
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Cream sugars & shortening. Add eggs, salt, vanilla and soda and mix well. Add bananas and buttermilk and mix well. Add flour, mixing well. Add nuts last. Grease and flour bread pans. Bake at 350° for 1 hour. Makes 2 large loves.

Did you know you can make buttermilk by just adding vinegar to regular milk? Works like a charm. For every cup of milk add a tablespoon of vinegar. I had no idea! And it works well since our local store only carries a 1 quart size container of buttermilk and I only needed a cup.

Turkey Enchiladas

Every time I go to make these I look for a different recipe, but this one is so good that I always end up using it. It is also a great meal to use up the leftover Thanksgiving turkey on. When ever we cook a turkey I get all the meat off the bones and then freeze it in 2 cup portions. Then I can just pull out what I need when I want it for meals like this.Turkey Enchiladas
1 medium onion, chopped
1/3 cup chopped green pepper
2 tablespoons canola oil
2 cups cubed or shredded turkey
1 cup shredded Colby-Monterey Jack cheese, divided
1 can (4 oz.) chopped green chilies
1 cup (8 oz.) sour cream
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
6 flour tortillas, warmed
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In a large skillet, saute onion and green pepper in oil until tender; remove form the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. Cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture.
Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.

I do a few things different than what the recipe calls for. I don't like green peppers, but I love orange and red peppers so I use those instead, and I probably use more than 1/3 cup.