Lately I’ve been getting overwhelmed with projects. Of course I bring this on myself – it’s hard to say no to things right?
I envy people who stay laser focused on what they want and go after it with all their effort.
My latest – I’m starting a food blog!
This means I’m moving my site from Squarespace to WordPress (lots of reasons for this, I won’t bore you). It requires me learning a lot of tech/internet/web things I don’t want to learn.
Of course I put this off and cook instead.
But even the fun part has taken longer than I’d expected.
Testing recipes + taking pictures + writing notes + editing + intense hunger = uffda.
Who knew food blogging would take this much work?
Remind me not to test recipes right before dinner.
So I’m toning it down a bit. Putting more effort into planning my week.
Maybe I can just “make dinner” without testing a new recipe every night.
This one is a go-to.
A few of you asked for this recipe, so I’m sending it out here.
Enchiladas are so comforting and get even better with a couple days in the fridge. Perfect for leftovers and you can stuff them with whatever you want to bulk them up or lean them down.
There is so much flavor in these enchiladas – seriously the asada mushrooms stuffed inside really take these over the edge. I even went so far as to NOT add cheese to the inside. Ya… no cheese.
WHO AM I?
Oh and this homemade enchilada sauce.
I won’t bore you with the delicious details, you’ll just have to trust me that this is real easy and tastes a million times better than store bought.
I’ll just say that it is a little spicy, has tons of flavor and it’s probably worth doubling and saving half for later.
Below, I’m giving you the recipes to the Asada Mushrooms and Enchilada Sauce.
The assembly part is pretty simple. You can add whatever you want to the enchiladas.
Along with the mushrooms, I mixed in black beans, spinach and pan fried peppers and onions to the inside of the enchiladas. You could add quinoa, chicken or steak to make these more filling. Maybe sofritas? EMPTY YOUR FRIDGE.
Put a little of your homemade sauce in the bottom of your 13×9 in pan (just cover the bottom). Roll up the mixture with flour tortillas and lay them in a pan. Cover everything with your sauce and bake for 30-40 minutes at 375F. Top with Cotija cheese (or whatever cheese you like) and EAT THEM FOREVER.
Starting making these 30 minutes before you want mushrooms
12-16 oz Crimini, Mini Bellas or White mushrooms
½ Cup olive oil
⅓ Cup soy sauce
1 lemon (juice)
2 Scallions chopped (including greens)
1 Tsp garlic powder
3 Tbs maple syrup
½ Tsp red pepper flakes
½ Tsp ground cumin
Start heating up a skillet over medium heat. I like using a cast iron but use what you got.
Mix everything except the mushrooms together in a large bowl. Slice the mushrooms and add these to the mixture. Pour everything into the hot skillet and DON’T MOVE THE MUSHROOMS FOR 3 MINUTES.
Let them get a little browned.
The mixture will be liquidy so you’ll let these simmer on the stove for about 15-20 minutes until most of the liquid is evaporated and you’re left with the most delicious mushrooms in a sticky, salty, sweet asada sauce.
HOMEMADE ENCHILADA SAUCE
Start making this 15 minutes before you want sauce
3 Tbs flour (any kind)
1-2 Tbsp Chili powder
1 Tsp garlic powder
1 Tsp ground cumin
⅛ Tsp dried oregano
¼ Tsp salt
⅛ Tsp cinnamon
3 Tbs olive oil
2 ½ Tbs tomato paste
2 Cups vegetable broth
2 Tsp apple cider vinegar
First, mix together the first 7 ingredients in a small bowl. Then heat up the oil in a saucepan on medium heat. You’ll know the oil is ready when you sprinkle some of the flour mixture over the oil and it sizzles.
Mix the entire flour/spice mixture into the oil and let this get fragrant (1-2 minutes). Then add the tomato paste, saute for 1-2 minutes. Then add in the veggie broth and simmer for 5-7 minutes. Remove from heat, add in ACV and ground pepper (to taste).
Let cool slightly before using for enchiladas or keep in the fridge for a few days.