Day 10: Spinach and mushroom enchiladas pg 202

Viva las enchiladas!

Take out your big ol' Mexican hat and lets continue making all sorts of Mexican foods! Maybe you can bust out your mariachi music and celebrate Cinco de Mayo, even though it's not even May anymore!



Spinach and mushroom enchiladas pg 202 (serves 4)

2 packages of frozen chopped spinach (10 ounces each) thawed and squeezed dry
1 1/2 cups sliced mushrooms
1 can of pinto beans, rinsed and drained
3 tsp chili powder, divided
1/4 tsp red pepper flakes
1 can tomato sauce (8 oz)
2 tbsp water
1/2 tsp hot pepper sauce
8 (8-inch) corn tortillas
1 cup (4 oz) shredded Monterrey jack cheese

shredded lettuce, chopped tomatoes, sour cream and chopped fresh cilantro as toppings.


1. cook and stir the spinach, mushrooms, beans, 2 tsp chili powder and red pepper flakes in a large skillet over medium heat for 5 minutes

2. Combine tomato sauce, water, remaining 1 tsp chili powder and hot sauce in medium pan. Dip tortillas into tomato sauce mixture; stack tortillas on waxed paper.

3.spoon filling into center of tortillas; roll up and place, seam side down, in 11x8-inch microwavable dish. Secure rolls with toothpicks if necessary. Spread remaining tomato sauce mixture over enchiladas.

4. Cover with vented plastic wrap. Microwave on medium (50%) 10 minutes or until heated through. Sprinkle with cheese. Microwave on Medium for 3 minutes or until the cheese is melted. Serve with Lettuce, tomatoes, sour cream and cilantro, if you'd like :)

These were healthy and easy to make. Vegetarian if you don't eat meat. My mom loved these! I give them a 7 out of 10 yummy points.

Day 8: Mexican tortillas stack ups pg 188

So you guys get two posts today! Yay!

I've been on a Mexican food kick lately.. that's why A lot of the recipes I'm gonna post in the next couple of days are Mexican :-) I hope you guys enjoy these.

Mexican tortillas stack ups pg 188 (makes about 6 servings)

1 tbsp vegetable oil
1/2 cup chopped onion
1 can (15 oz) black beans drained and rinsed ( I made mine from scratch)

They may not look like much, but they are good!

1 can of diced tomatoes (14 1/2 oz)
1 cup frozen corn
1 (1 1/4 oz) gluten free taco seasoning mix (Taco Bell's seasoning is NOT gluten free)
6 ( 6-inch) corn tortillas
2 cups (8 oz) taco flavored shredded cheese
1 cup water (Idk why, this was a weird part of the recipe
sliced olives (optional)

1. Preheat oven to 350 F. Spray 13x9-inch baking dish  with nonstick cooking spray
2. Heat oil in a large skillet over medium high heat . Add onion; cook and stir for 3 minutes or until tender.

Add beans, tomatoes, corn and taco seasoning mix. Bring it to a boil over a high heat. Reduce the heat to low. simmer for 5 mins.

3.Place 2 tortillas side by side in prepared dish. Top each tortilla with about 1/2 cup bean mixture. Sprinkle evenly with one third of cheese.

 repeat layers twice, creating 2 tortilla stacks each 3 high.

Now the directions say to pour water all around, but I don't know why... The water just made the tortillas all weird.. I would just skip this step. or maybe put like a 1/4 cup.

4. cover tightly with foil and bake for 30 to 35 mins or until they are heated through. top with black olives.







These were gooood. I like these. This is a recipe that I am making again. Next time I would maybe not add the whole package of taco seasoning since it was a tad salty, but still delicious. Not hard to make and kinda fun actually. I give it 8 out of 10 yummy stars.

Day 7: Sweet potato gnocchi pg 68

Sweet potatoes- yummm
gnocchi- yummmm

Those where the two things I thought about when i was planning for this recipe. What could go wrong???

Sweet potato Gnocchi pg 68

1  1/2 lbs sweet potatoes (2 or three medium)
1/4 c sweet rice flour plus TONS more for rolling ( I used regualr white rice flour)
1 tbsp lemon juice
1tsp salt
1/2 tsp nutmeg
1/2 tsp black pepper
1/4 tsp sugar
2 to 4 tbsp extra virgin olive oil
1 lb spinach, stemmed
1. Preheat your oven to 375 F. Poke the sweet potatoes with a fork all over the place. Have fun with it. release any vent up anger( don't have too much fun because of else your family is going to think you are crazy and call the nut house and tell them to come and get you) bake for about an hour ( i baked mine for about an hour and 15 mins, mine were a bit big though) take off all the skins and mash the potatoes very well. Remove any stringy pieces if you find any. You should have about 2 1/2 cup of mashed sweet potato.

2 combine the sweet potato, rice flour, lemon juice, salt xanthan gum, nutmeg, pepper and sugar in a medium bowl. mix well.
3. HEAVILY flour a work surface. work in small batches a little smaller than the size of your fist,

 scoop unto surface and roll into a rope around 1/2 inch thick. Make sure your hands are floured.

Cut into 3/4 inch pieces.  Shape the pieces into an oval. Make little ridges with a fork.

 put them on a cookie sheet (foil lined would be good, I didn't do that but should have) freeze the gnocchi for at least 30 minutes. You can freeze it for up to 24 hours.

4. heat one tbsp oil in large nonstick skillet. Add frozen gnocchi in batches and cook,

 turn them once until lightly browned. and warmed through. Add more oil whenever you need to prevent from sticking.

5. Add olive oil to coat bottom of skillet. Add spinach; cook and stir for 30 seconds or just until barely wilted.


So I had never made gnocchi's before and I'm quite sure that my gnocchi skills need refining. Personally I though that the recipe needed a bit more flour and less lemon. It was sweet and lemony so I almost felt like I was eating a key lime pie. Key lime pie is good, but when i want a meal I want a meal not dessert!
 My suggestions:
Use 1/2 tsp of lemon juice
use double the rice flour.

These babies take a lot of time and are a decent amount of work to make. From start to finish I would say anywhere from 3-4 hours, depending how long you freeze them. I would say that without any adjustments, they aren't worth all the work. Now, changing a couple of things they could be a different story.

Next time I'm gonna also try to boil them instead of frying. I'm not a big fan of frying things. I give this recipe a 5.5 yummy points of of 10. With some improvement this could be wayyy higher.