Our Best Bites Cookbook Winner Announced

(Image Credit)

Thank you so much to everyone who entered my giveaway!  A winner has been selected using a random number generator.  

The winner is . . . Comment #14 Mary Smith

Please contact me within 72 hours to claim your prize.

eatcakefordinner@digis.net

Congratulations!

Leftover Chile Colorado Burrito Meat Chili

I made this chili using leftover meat from these Smothered Chile Colorado Burritos.  I figured the flavor of the meat would go perfect in chili, so I added it, along with some vegetables I had hanging out in the fridge and it turned out amazing!  I have already eaten it for three meals this week!  I liked it so much that next time I make those burritos, I might have to purposely make a little extra meat, so I can have chili again! 

Chili with Leftover Burrito Meat
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1-2 cups leftover shredded meat
    or you could use cooked ground beef, pork or turkey
1 tsp. olive oil
1/2 c. onion, finely chopped
1 c. celery, chopped
3/4 c. green bell pepper, finely chopped
1 can diced tomatoes, undrained
1 can chili beans, undrained
1 can black, pinto or kidney beans, undrained
2 tsp. ancho chili powder (or regular chili powder)
1 tsp. ground cumin
1 tsp. oregano
salt and pepper, to taste

Garnishes:
  shredded Cheddar cheese
  sour cream
  chopped green onions
  Fritos

Heat olive oil in a large pot over medium heat.  Add the onion, celery and green pepper and saute 5 minutes or until tender.  Add the remaining ingredients and simmer for as long as you have.  You can eat it right away, but it will taste better the longer it simmers and it is very good eaten as leftovers.  If it is too thick for your liking, add a little water.  Garnish with your favorite toppings.  Serves: 4-6

Jenn's Notes: No notes today except - make this, it is delicious!

Smothered Chile Colorado Burritos

This was one of the easiest crockpot dishes I have ever made.  There are only three ingredients needed to make the meat.

I found this recipe on several blogs.  All of which said it was some of the best they've had.

The recipe calls for beef stew meat, but I only had a pork loin in my freezer.  Rather than running out and buying some beef, I figured I'd give the pork a try.  Since pork loin is such a lean cut of meat, it tends to be a little more dry.  I still think it turned out delicious, but I think it would be WAY good using juicy beef.

-I used the leftover meat to make this chili and it was amazing-

Smothered Chile Colorado Burritos

adapted from: Food Pusher
(Printable Recipe) or (Printable with Recipe)

2 Lbs. stew meat

1 large can mild red enchilada sauce (at least 19 oz.)

2 beef bouillon cubes, crushed

1 1/2 - 2 c. shredded Cheddar cheese, for serving

5-7 burrito-size flour tortillas

Spray crockpot with non stick cooking spray. Add the stew meat, enchilada sauce and crushed bouillon cubes.  Cover with lid and cook on low for 7-9 hours (depends on the size of your chunks) or until meat is very tender. Remove lid and stir together. Meat should easily shred apart. Using a slotted spoon, place 1/2 cup meat or so onto each tortilla.  Roll up burrito-style and place in a greased 9x13 inch casserole dish.  Spoon remaining sauce over the top and sprinkle with shredded cheese.  Place under the broiler for a few minutes or until cheese is melted and bubbly.  Serve with favorite toppings (sour cream, cilantro, salsa, guacamole, etc . . .)  Makes 5 - 7 burritos, depending on how full you make them.  

Jenn's Notes: No notes today. 

Pecan Bars with Almond Glaze

"The Mr." wanted some pecan bars.  

A pecan bar, huh?

Are you sure you don't want something ooey, gooey, chocolatey and smothered in frosting?

I'm sure,  I just want some pecan bars . . . he says.

I have never made, nor have I ever eaten, a pecan bar before, but it sounded boring.  Then, I found this recipe that had glaze on top.  Now that has potential.

These things are GOOD.  I'm talking so good that I was tempted to lick the top of the entire pan, so no one would eat them but ME!  On 2nd thought . . . that would have been very very bad if I would have eaten the ENTIRE PAN by MYSELF!

Pecan Bars with Almond Glaze

(Printable Recipe) or (Printable with Picture)

3 Tbl. unsalted butter, softened

3 Tbl. shortening

1/4 c. + 2 Tbl. powdered sugar

3/4 c. + 1 Tbl. flour

1 egg

1/2 c. packed brown sugar

1/4 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla extract

1/2 c. pecans, chopped

Almond Glaze:

3/4 c. powdered sugar

1 Tbl. melted butter

1/2 tsp. vanilla extract

1/8 tsp. almond extract
1 Tbl. milk

Preheat oven to 350 degrees.  Cream together butter, shortening and powdered sugar.  Add 3/4 cup of flour and mix until combined.  Press evenly in the bottom of an 8x8'' baking dish, that has been lightly sprayed with cooking spray.  Bake for 13 minutes.  Mix remaining 1 Tablespoon flour, egg, brown sugar, baking powder, salt, vanilla and pecans together and spread evenly over the hot crust right when it comes out of the oven.  Return pan to oven and bake 20 more minutes.  While that is baking whisk together all of the glaze ingredients.  Remove the bars from the oven and pour the glaze over the top while they are still warm.  Cool completely (will take several hours) and cut into bars.    

Jenn's Notes: If you are not a fan of almond extract, use all vanilla instead.  

slightly adapted from: Our Best Bites

Our Best Bites Cookbook Giveaway Plus Baked Oatmeal

**Giveaway is now closed**
Click HERE to see the winner!

(Image from Amazon)

Today is a Happy Day!  I recently got Our Best Bites new cookbook in the mail, but not only did I get one copy, I got two copies and I would love to share one of them with you.

This new book is a little different than their first book.  Rather than dividing it up into sections like appetizers, main dishes and desserts, they divided it up into Seasons.  Hence the name . . . Savoring the Seasons!  That way, you get a little bit of everything in each section.  I loved their first book, but a part of me wished it had more desserts.  This new cookbook is loaded with desserts.  They have also included a drool-worthy photo of EVERY SINGLE RECIPE.  Plus, they have a "Rollover Ingredients" section that includes several ingredients that are used in multiple recipes and it lists those recipes.  That way, if you buy a big thing of celery, you will have 9 other recipes to make that will help you use it up.

Today, I am going to share their Baked Oatmeal recipe with you.  It comes from the "Winter" section of the book and it made my house smell amazing while it was baking.  They described it as almost tasting like a warm oatmeal cookie, but I personally thought it tasted like banana bread.  I thought it was yummy, but I did feel kind of guilty about eating that much butter in something that wasn't a dessert.  The good news is, they did include a way to make it lower-fat and I would like to try that next time.  The recipe says it serves 6-8, but I thought, no way, it probably only serves 4.  So, I filled up a huge bowl and I ended up only finishing 1/3 of it, so yeah, it will probably serve 6-8.

 I really think your kids would love this oatmeal.  

Next thing on the list to try . . . Orange Rolls, no wait . . . S'mores Hot Chocolate . . . or maybe Peppermint Mousse Cake???

Baked Oatmeal

adapted from: Our Best Bites
(Printable Recipe) or (Printable with Picture)

3 c. rolled oats (not quick-cooking)

3/4 c. brown sugar

1 tsp. kosher salt

2 tsp. cinnamon

2 tsp. baking powder

3/4 c. raisins, dried cherries or other dried fruit

1 c. milk

1/2 c. butter, melted 

   (or 1/4 c. applesauce and 1/4 c. butter)

2 tsp. vanilla extract

2 eggs

Optional Toppings:
  chocolate chips, shredded coconut, toasted nuts, 
  honey, almond or coconut milk

Preheat oven to 350 degrees.  In a large bowl, combine the oats, brown sugar, salt, cinnamon, baking powder and dried fruit.  In a smaller bowl, mix together the milk, butter, vanilla and eggs.  Add the liquid mixture to the dry mixture and whisk to combine.  Pour into an 8x8'' or 9x9'' baking dish that has been sprayed with cooking spray.  Bake for 40 minutes or until the top is golden brown.  Serve immediately with a splash or two of warmed milk.  Serves 6-8

Jenn's Notes: I used old-fashioned rolled oats.  I omitted the dried fruit and served mine with sliced bananas, sliced almonds and a little coconut.  It is a must to serve with a little milk.  

Here are some of my other favorite Our Best Bites Recipes

World's Best Dinner Rolls

Baked Creamy Chicken Taquitos

Crock Pot French Dip Sandwiches

***TO ENTER THIS GIVEAWAY*** 
Giveaway is only open to U.S. Residents

MANDATORY ENTRY:  You MUST be a follower of Eat Cake For Dinner via Google Friend Connect, Facebook, Pinterest OR E-mail.  All of which can be found on the right hand side of my blog.  Leave me a comment and let me know which way you follow.  If your name does not link me to a blog, be sure to leave me your E-mail address, so I can contact you if you win!

FOR A 2ND ENTRY:  Leave me a separate comment letting me know what your favorite Season is!  Mine is Fall!

FOR A 3RD ENTRY:  Leave me a separate comment telling me what your favorite Fall-Time recipe is!  Mine involves anything with Pumpkin!

*Giveaway will end on Friday, October 12th and I will announce the winner the next day.  Winner must contact me within 72 hours or a new winner will be selected*

I was provided a copy of this cookbook by the publisher, but the opinions expressed here are my own.  Cookbook will be shipped by me. 

Shelley's Chicken Enchiladas - No Canned Soup

These are the BEST chicken enchiladas I have EVER eaten.  I am talking restaurant quality!  I have never been a fan of the popular chicken enchilada recipe that uses cream of chicken soup and sour cream.  Too much creaminess in each bite and not enough texture to cancel it out and because of that, I rarely get to eat chicken enchiladas.

Now that I have this amazing recipe, I will be eating chicken enchiladas A LOT!
They are easy to make and come together pretty quick.  I served mine with a side of Mexican Rice and I was one happy girl!

Shelley's Chicken Enchiladas

adapted from: Shelley C.
(Printable Recipe) or (Printable with Picture)

3 Tbl. unsalted butter

3 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1 c. sour cream

1/4 - 1/2 c. green salsa, depending on how spicy you want it

    or 1 (4 oz.) can diced green chiles

1 rotisserie chicken, shredded

    or season a few chicken breasts with taco seasoning

    and bake until done, then shred

2-3 c. Monterey Jack cheese, shredded
8-10 corn or flour tortillas

chopped cilantro, opt.

For the enchilada sauce: melt butter over medium heat in a large skillet.  Whisk in the flour, one Tablespoon at a time, to prevent lumps from forming.  Cook a minute or two to cook off the flour taste, stirring occasionally.  Gradually whisk in the chicken broth and whisk until smooth.  Continue cooking until thickened, about 5-10 minutes, stirring occasionally.  Once it reaches desired thickness, remove from heat and stir in the sour cream and green salsa; set aside.  Heat tortillas for 10-15 seconds in the microwave until pliable.  Divide shredded chicken between tortillas, top each with a little bit of cheese and cilantro.  Roll up and place seam-side down in a 9x13-inch  pan.  Cover with the enchilada sauce and top with remaining cheese.  Bake at 350 degrees for 25 minutes or until bubbly.  Broil for a minute or two at the end if you want the cheese to brown.  Yield: 4-5 servings.    

Jenn's Notes: I cooked two Costco chicken breasts that I seasoned with taco seasoning and I had enough chicken for 6 enchiladas.  I used 1/2 cup of green salsa in the sauce and I made half with corn tortillas and half with flour tortillas. These were way good and I plan to make them a lot.    

Cheesy Broccoli Orzo

I thought this orzo was seriously yummy!  I LOVE broccoli, so this dish was a winner in my book.  If you like broccoli, then I think you will love it too.  You see . . . it tasted mostly like broccoli and a little like Parmesan.  There really isn't that much cheese in it and if you divide the amount of cheese by the number of servings, it's hardly any at all, so you don't have to feel guilty about eating this on a weekday.  It is so fast and easy to make that you could even whip up a batch on your lunch break!  With all that said, if you want the dish to live up to the "Cheesy" part in the title, you may want to add more cheese.

I see myself serving this side dish A LOT.

Cheesy Broccoli Orzo

adapted from: Iowa Girl Eats
(Printable Recipe) or (Printable with Picture)

1 c. orzo pasta

1 1/2 c. chopped broccoli florets

1/4 c. shredded Cheddar cheese

2 Tbl. grated Parmesan cheese

1 Tbl. butter

1/4 - 1/2 c. milk

salt and pepper

Add orzo to a large pot of salted boiling water.  Cook for three minutes, then add the chopped broccoli; cook two more minutes or until orzo is tender.  Drain very well.  Return to pot and stir in the Cheddar, Parmesan, butter and enough milk to reach desired creaminess.  Season with salt and pepper, to taste. Serves: 3-4 

Jenn's Notes:  I made recipe "as is" and it was delicious!