Author Archives: Noshing with the Nolands

Enchilada Casserole from 200 Easy Mexican Recipes

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Two days ago I gave you a Mexican Meatball Soup recipe from this cookbook that I am reviewing. I don’t normally do this but I am giving you a second recipe as I am loving this cookbook. This one is so easy. I love Mexican foods but have never purchased enchilada sauce. Why, I have no idea??? This casserole was the easiest thing on earth to make. I strongly advise for you to purchase this wonderful cookbook. I will be making many more from it. My new go to cookbook for Mexican meals for sure!!

mexican-coverweb

Come and enjoy this casserole and see how easy it is to make. ENJOY!!!

Enchilada Casserole

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Enchilada Casserole from 200 Easy Mexican Recipes
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A wonderfully easy casserole to put together and enjoy!!
Ingredients
  • 18- 6 inch corn tortillas, micro warmed (I used flour tortillas)
  • 3 cups red or greeen enchilada sauce, store bought (I used ½ enchilada, ½ homemade salsa)
  • 2 cups diced cooked chicken
  • 3 cups Monterey Jack or cheddar cheese (I used a blend of Tex Mex and cheddar)
  • 1 onion, diced
  • 1 cup shredded lettuce
  • ½ sliced black olives
  • 1 tomato, seeded and diced

Instructions
  1. Preheat oven to 350F.
  2. Place 6 tortillas in the bottom of a baking dish, overlapping as necessary (I used a 9×13″ and sprayed it with cooking spray). Top with 1 cup of the sauce, spreading to the outer edges of the tortillas. Top with half of the chicken and 1 cup of the cheese, spreading to the outer edges. Garnish with one-third of the onion. Layer six more tortillas, sauce, the remaining chicken and half each of the remaining cheese and onion. Top with remaining 6 tortillas and remaining sauce, cheese and onion.
  3. Bake in the oven for 30-40 min. Let stand 5-8 min. Cut into squares and serve on individual plates. Garnish with lettuce, olives and tomatoes.

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Zevia Ginger Root Beer Cuba Libre

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That’s What I Think (TWIT) Review

Today I give you a review on a new soda that has been recently released here in Canada, Zevia. This soda is sweetened with stevia so it is both natural and zero calories.

So what is stevia, it is a plant native to South America. The stevia leaf is 200 times sweeter than sugar but has zero calories. Kind of a miracle plant, don’t you think? It has been deemed safe by the American Pregnancy Association and the American Diabetes Association.

Zevia has many benefits:

-zero calories
-all natural
-zero glycemic, so it is smart for diabetics
-no sugar
-no artificial sweetners
-no fructose corn syrup
-no net carbs

Okay now for the best part. How does Zevia taste? For my family we are big soda drinkers, mainly Ken and Amber. The first one I tried was the orange and I did find it a bit vitamin C tasting but still refreshing. Ken had a cola and loved it. Amber has had all the flavors and really really loves it and likes that it is calorie free. I love that it doesn’t have artificial sweetners.

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I wanted to try a cocktail with it. I have had Cuba Libre’s on my brain for awhile now. Not sure why but it used to be my drink of choice but I developed a caffeine sensitivity so I stopped drinking them. I wanted to make a Cuba Libre again so I tried one of the caffeine free colas and really liked it. Then I thought wow what would it be like with Ginger Root Beer and there I nailed it!! What a great refreshing drink, full of flavor and the lime went so well with it too!!

Ginger Root Beer and Rum

5.0 from 1 reviews

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Zevia Ginger Root Beer Cubra Libre
Author: 
Recipe type: Drinks
Prep time: 
Total time: 

 

Ingredients
  • 1 oz. light rum
  • Zevia Ginger Root Beer
  • ice
  • Lime

Instructions
  1. Pour the white rum over ice in a glass and top with the root beer. Garnish with a lime wedge.

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Zevia is now available at Canada’s top retailers including Loblaw’s, Safeway, Metro, Sobey’s, Whole Food Markets and Choices. Zevia is available in 11 flavors including Cola, Ginger Root Beer, Ginger Ale, Cream Soda, Grape, Cherry Cola, Dr. Zevia, Black Cherry, Caffeine Free Cola, Lemon Lime Twist and Orange. The suggested retail price is $5.99.

Mexican Meatball Soup from 200 Easy Mexican Recipes

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That’s What I Think (TWIT) Review

mexican-coverweb

I am doing a review of another cookbook for you today. An easy Mexican cookbook. Right up my alley. We all love Mexican food here. Fresh, fast and simple is what Mexican brings to mind. I let Ken flip through the pages of this beautiful cookbook and he actually picked out two recipes. I will share both of them with you. One today and one on Saturday. Both of them easy and delicious. Today we have a Mexican soup. I haven’t really had that many Mexican soups before except for a variety of Tortilla soup. This one proved to be a winner. Ken actually made it too!! I love that even more!!

Kelly Cleary Coffeen is the author of this authentic Mexican cookbook but a few dishes have been North Amercanized like her Chile Con Queso or Beef Fajitas. The book is packed full of amazing recipes from appetizers, to soup, stews, tacos, tostadas, cocktails, desserts and so much more. I personally could eat Mexican food all day long!! I will be trying many more from this cookbook for sure. So pull out your pot and make this soup and then go and check out the rest of the recipes in this wonderful cookbook.

Mexican Meatball Soup (2)

5.0 from 1 reviews

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Mexican Meatball Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A wonderful full flavored soup from Mexico!!
Ingredients
Meatballs
  • 1 lb. ground beef, preferably sirloin
  • 2 Tbsp. long grain white rice
  • 1 large egg
  • ¼ cup fresh oregano leaves
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
Soup
  • 1 tsp. olive oil
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 8 cups beef broth, sodium reduced
  • 2 Tbsp. tomato paste
  • 1 carrot peeled and sliced
  • 2 Tbsp. minced cilantro

Instructions
  1. Meatballs: In a large bowl, combine meat, rice, oregano, salt and pepper. Roll into 1″ meat balls.
  2. Soup: In a large pot, heat the oil over medium-low heat. Add the onions and cook, stirring, until softened, 3-5 min. Add garlic and cook stirring for 2 min. Add broth and tomato paste. Increase heat to medium high. Bring to a boil. Add the carrots and cook until carrots are soft 20-30 min. Reduce heat to a simmer.
  3. Gently add meatballs to simmering broth. Cover and simmer until meatballs are no longer pink inside and rice is tender, about 30 min. Ladle into individual bowls. Garnish with cilantro.

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Candela Lounge

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I am always wanting to try out a new restaurant and my girlfriend Jill is a willing participant in my little adventures. I so do enjoy her company and exploring new delights!! We came up with this restaurant in doing some research together. The very first impression upon pulling up was WOW, they have parking stalls right out front, how wonderful especially within the busy 4th St. area.

Candela

My accomplice Jill!

Jill

Looking over the wonderful tapas menu, we were trying to decide what we were going to have and what was gluten free, as Jill has special dietary needs. The very friendly and helpful waitress came to our aid and showed us all the options for a gluten free diet. There was loads to choose from.

My pick to start off with were the Fresh Shucked Oysters. See how pretty they are with that delicious daikon and ginger mignonette foam on top and the perfectly pink bed of salt they are laid on. Amazing!!

Fresh Shucked Oysters

Up next were the Shrimp Tacos that were on corn tortillas with pico de gallo, black beans and lime crema. Delightfully flavorful!!

Shrimp Taco

Jill ventured over to the salads and selected the beets which I was more than thrilled with. I love beets any which way but these were stupendous!! With the goat cheese, mint, arugula, pine nuts, olive oil and balsamic reduction this was one crazy good salad. Right up my alley!!

Beets

Now back to the protein and we selected these Pork Tenderloin Yakitori brushed with a miso sesame glaze and served with a spicy peanut sauce. They were very quickly gobbled down and thoroughly enjoyed.

Pork Tenderloin Yakitori

We did have one more plate before dessert but with our yakking and so enjoying ourselves I forgot to take a picture of the eggplant that was served with honey, pistachios and ricotta. Very good for eggplant as I am not a huge fan.

We topped off our marvelous lunch with a uniquely intriguing dessert. Poached pear with a gorgonzola gelato with candied walnuts. Oh my stars was that good. I love blue cheese anything but had never tasted a gorgonzola gelato before!!! It was just mildly flavored and paired perfectly with the fruit. Lovely ending to a lovely meal!!

Pears with Gorgonzola Gelato

Private Dining Room, to the left is a smoked glassed window looking into the activities of the kitchen, very cool!!

Candela Private Dining

Love the floor and ceiling!!

Candela (2)

Come to Candela and bring a friend to enjoy all their wonderful tapas plates. I was eyeing a few others to try next time!! Check out their website here.

Bourbon Barbecue Beef Sandwiches from Triple Slow Cooker Entertaining

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That’s What I Think (TWIT) Review

Triple slow cooker entertaining

Today is a review day of this wonderful cookbook and all that it has to offer. This cookbook helps you party plan using your slow cooker. I personally only pull my slow cooker out for Monday to Friday cooking but there is a raft of ideas to help you out with entertaining!! And how easy is that!!

They have menus for all types of occasions. Great time saving ideas and make ahead tips scattered throughout the cookbook. Menus have been set up to help you with parties from the Super Bowl to the Oscars. All the holidays are covered too!! Recipes for appetizer to dips and fondues to soup, main courses and dessert. Everything is covered in this cookbook for slow cooking.

I decided to try the Bourbon Barbeque Beef Sandwiches that would feed a crowd. Great summer sandwiches where you don’t have to be slaving over the BBQ!! Perfect for Calgary with Stampede coming. These turned out delicious!! With a few salads you are ready for summer entertaining and it CAN be this easy!! ENJOY!!!

Bourbon BBQ Beef Sandwich (4)

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Bourbon Barbecue Beef Sandwiches from Triple Slow Cooker Entertaining
Author: 
Recipe type: Entree
Cuisine: Western
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A great pulled beef sandwich from your slow cooker.
Ingredients
  • 1 onion, sliced
  • 2½ – 2¾ lb. boneless beef chuck or shoulder pot roast, blade or cross rib roast
  • 1 Tbsp. dry minced (granulated) garlic
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup sodium reduced beef broth
  • ¼ cup bourbon
  • 1 cup BBQ sauce
  • Hamburger buns

Instructions
  1. Arrange onion slices in the bottom of a slow cooker, overlapping as necessary. Cut roast in half (if necessary) and place on top on onions. Sprinkle with garlic, salt and pepper. Pour broth and bourbon over top.
  2. Cover and cook on low for 8-10 hours or on high for 4-5 hours. until beef is very tender.
  3. Using tongs transfer beef to a tray. Pour liquid into a deep bowl. Trim fat from beef. Using two forks, shred beef. Return beef to the slow cooker. Using a slotted spoon transfer onion from the liquid and return to the slow cooker. Skim fat from liquid. Measure out ½ cup of liquid and pour over the beef (discard excess liquid. Stir in BBQ sauce.
  4. Cover and cook on high for 30 min. or until heated through. Turn to warm for serving.
  5. To serve spoon beef and sauce onto buns.

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Mouth Watering Mondays

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We have had a so so weekend weather wise, they forecasted tons of rain and we didn’t see a drop and we could sure use it here as it is tinder dry. Oh well, you can’t make it rain!! We sure did have a nice time with friends all weekend, getting together and enjoying everyone’s company over some very good food!!  I hope where ever you are you had a great weekend. Ours continues on here as it is Victoria Day today, don’t you love that long weekend!!

As we continue on with our review of previous recipes from May 2012 I selected this one as I have made it many times and it is so perfect for spring. Light and citrus flavored, these Lemon Bars are a winner of a dessert!! I love the taste of sweet tart lemon in a dessert. So refreshing and alive tasting!! You will love making this easy and delicious dessert. ENJOY!!

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For the Lemon Bar recipe just click here!!

Dry Rubbed Smoked Back Ribs for Low and Slow #SundaySupper

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#SundaySupper today is all about low and slow cooking. Ken is the mastermind behind the smoker and he made these wonderful ribs that you see here today. I bought Ken a full day BBQ smoking course with Rockin’ Ronnie Shewchuk last year. It was a wonderful course that he surely loved and (hehe) I knew I would also benefit from.

Ken loves tinkering with his smoker trying many things from appetizers to veggies to meats, creating new and exciting recipes. This time though he stuck with perfection and used one of Ronnie’s recipes that he was shown in class. A sure fire winner for ribs. They are cooked for a long time and the result is tender, smoky ribs that are so full of flavor!!

I hope you enjoy them. Invest in a small electric smoker, they are cheap and easy to use and not a huge process. ENJOY!!

Dry Rubbed Smoked Back Ribs

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Dry Rubbed Smoked Back Ribs
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Low and slow cooked ribs
Ingredients
  • ¾ cup Paprika
  • ¼ cup Kosher Salt
  • ¼ cup sugar
  • ¼ cup ground black pepper
  • ¼ cup chili powder
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp cayenne
  • 2 lbs pork back ribs

Instructions
  1. Mix the spices together. Generously sprinkle the spice mixture over the ribs covering both sides completely. Store left over spice for another use in an air tight container. Heat your smoker to 225 F, add a mixture of apple and hickory wood chip as per manufacturer’s instructions. Place the ribs on the smoker rack and smoke for 3½ to 4 hours.
  2. Adapted from Rockin’ Ronnie Shewchuks’ cookbook Barbeque Secrets Deluxe

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As always there are lots more to enjoy!!!

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference

I entered this in Wicked Good Wednesdays

Blueberry Muffins made with Pure Via Stevia

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Stevia is a naturally sourced sweetener made from the pure sweet extract of the Stevia plant. I received Pure Via Stevia to sample, use and bake with. I have now used all three of their products. I usually use 1/2 packet of sweetener in my coffee in the morning. That was very easy to switch over to Stevia and I found it less artificial tasting and a bit sweeter. So every morning I use 1/2 packet of Stevia in my coffee, yum just the right sweetness for me.

Then I tried the Turbinado Raw Cane Sugar and Stevia blend. This I used in the my Rum and Raisin French Toast and it sure was delicious and you would never have known there was a sweetener added.

Pure Via Stevia

Lastly I wanted to try the granulated Stevia. Included with the product was a little recipe book. In the cookbook was a recipe for blueberry muffins. They are low in calories coming in at 150 each and looked delicious!! So this is the recipe that I will share with you today. Amber loved these for breakfast or for a snack. I did find them a bit dry but with a fresh fruit compote like the strawberry rhubarb one I had recently made they were very good. I love fresh blueberries and this recipe had lots!! The sweetness was just right with using the Stevia, you would have never known there was a sweetener used.

Blueberry muffins with Pure Via Stevia

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Blueberry Muffins made with Pure Via Stevia
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

A blueberry muffin made with Pure Via Stevia
Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 Tbsp. grated orange peel
  • 3 Tbps. + 1 tsp. Pure Via Stevia Granulated sweetener
  • 1 cup buttermilk
  • ¼ cup vegetable oil
  • 2 eggs
  • 1½ cups fresh or frozen blueberries
  • Quick or old fashioned oats (optional)

Instructions
  1. Preheat oven to 400F. Line 12 muffin cups with paper baking cups.
  2. Mix together flours, baking powder, baking soda, salt orange peel and Pure Via Stevia sweetener in a large bowl. Stir in buttermilk, oil and eggs; mix until just moistened. Fold in blueberries.
  3. Divide batter evenly among muffin cups. Sprinkle with oats, if desired. Bake for 20-25 min. or until light golden brown. Cool one minute ; remove from muffin cups.

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I will definitely continue to use this product in place of artificial sweetener. A real break through for diabetics and people watching their caloric intake. You have all the benefits of a sweet “sugary” taste with no calories! You have go to love that!!

 

Butter Chicken

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I was kindly given samples from Ace Curries to Go to try out some of their product. Today it is Butter Chicken and it was so easy and so fabulous. Not too spicy, so all of us really enjoyed it. Literally 15-20 min. and you have dinner on the table with the most delicious meal. Don’t you just love that Monday to Friday!!

You can buy all their curries on line just by clicking here, Ace Curries to Go. The recipe I have included today is the one on the package. I wanted to see how quick, easy and delicious their recipe was. I did use the cream but you can substitute almond milk and yogurt and the proportions are included in the recipe below too! ENJOY!!!

Butter Chicken

BUTTERCHICKEN (2) (Small)

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Butter Chicken
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

A quick and fabulous butter chicken on the table in 15-20 min.
Ingredients
  • 2 – 3 Chicken Breast (Cubed)
  • 1 cup Cream (OR use soy milk, coconut milk or almond milk)
  • 1 cup Crushed Tomato (or fresh)
  • 3 Tbsp Oil
  • 1 tsp Garlic (optional)

Instructions
  1. In a pan heat oil, add chicken (& garlic), cook till lightly brown, add spice mix (2—3 tsp for mild) & cook 2 min, add tomato and bring to boil, turn heat to medium and simmer 5 minutes or till chicken cooked thru, turn heat to low and add cream & stir in well. Add salt to taste, garnish with cream (& fresh cilantro optional) simmer and serve.
  2. ALTERNATE TO CREAM: my best OPTION is 2 parts ALMOND milk + 1 part Greek Yogurt (0 % )

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Paprika Chicken for #WeekdaySupper

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WEEKDAYbadge-150x150

Today I give to you and easy #WeekdaySupper meal that you can also put your feet up and read a magazine while it cooks. Easy, quick prep and time to relax also. What could be better!! Your tired when you get home from either working or running and then there is the family to feed. #WeekdaySuppers are here to help you with that problem.

This dish is an easy chicken recipe that I have done for years!! It is delicious with a yummy sour cream gravy. They will think that you really fussed but don’t tell them you were relaxing while it was cooking, they never need to know. ENJOY!!

Paprika Chicken

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Paprika Chicken for #WeekdaySupper
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

An easy #WeekdaySupper!!
Ingredients
  • 4 chicken breast
  • ⅓ cup flour
  • 1 tsp. salt
  • Fresh ground pepper to taste
  • ¼ cup butter
  • ½ cup onion, diced
  • ¼ cup water
  • 1 Tbsp. paprika
Sour Cream Gravy
  • 1 Tbsp. flour
  • ¼ tsp. salt
  • ½ cup milk
  • ½ cup sour cream

Instructions
  1. Mix the flour, salt and pepper together. Coat the chicken with the flour mixture. Brown in the butter. Turn the heat to low and add the water, onions and paprika. Cover tightly, simmer 45 min. Remove chicken and keep warm.
  2. For the sour cream gravy blend the flour and salt together in the pan juices, let cook for 1-2 min. Add the milk and sour cream and stir to combine. Continue to stir until heated and thickened. Pour over the chicken. Serve with rice or mashed potatoes and a simple veggie.

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Here are more #WeekdaySuppers for you to enjoy from this week!!