I like to make my own enchilada sauce cause the canned enchilada sauce does not taste very good to me. This is a simple recipe and I think it taste TONS better than the pre-made canned stuff.
Homemade Enchilada Sauce
Source: Lo Huynh (2 cups)
¼ cup vegetable oil
2 tablespoons all purpose white flour
1 tablespoon chili powder
8 ounces tomato sauce
1 ½ cups chicken broth
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon onion powder
tt kosher salt
1. Heat oil in a saucepan over medium-high heat. Add flour and chili powder. Reduce heat to medium and cook until lightly brown. Stir constantly to prevent burning the flour.
2. Add the rest of the ingredients and whisk until smooth. Cook over medium heat for about ten minutes or until the sauce is slightly thickened. Season with salt.
This barbecue sauce is yummy! I used it to glaze some barbecue pork spare ribs for the husband’s birthday lunch.
Guava Lime Barbecue Sauce
Source: Lo Huynh (2 cups)
8 ounces canned guava paste, cut into 1″ pieces
½ cup rice vinegar
½ cup ketchup
1 each fresh lime, juiced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh ginger, grated
½ each sweet onion, minced
2 each garlic, minced
½ cup water
2 tablespoons brown sugar
Whisk together all the ingredients in a saucepan and bring to a boil. Turn off heat. Can be used as a glaze towards the end of cooking or brushed on after barbecuing.
I made this pasta salad for the husband’s birthday lunch but it would be a great dish to make for our work lunch meals!
Sesame Farfalle Pasta Salad
Source: Lo Huynh (6 servings)
1 lb. farfalle pasta, cooked al dente
1 bunch scallions, diced
1 each red bell pepper, julienned
3 each carrots, julienned
1/2 bunch cilantro , roughly chopped
2 each chicken breast, roasted and diced into 1-inch pieces
8 ounces cherry tomatoes, cut in half, lengthwise
3 each cucumbers, sliced
1 cup baby spinach
8 ounces sugar snap peas
2 ears sweet white corn, cobbed
½ cup canola oil
1 tablespoon sesame seeds
⅓ cup soy sauce
⅓ cup rice vinegar
1 tablespoon sesame oil
3 tablespoons sugar
1 tablespoon honey
1 teaspoon fresh ground black pepper
2 cloves garlic, finely minced
1 inch fresh ginger, finely minced
1. Whisk the salad dressing ingredients together.
2. In a big bowl, add the farfalle pasta, scallions, red bell pepper, carrots, cilantro, chicken breast, cherry tomatoes, cucumbers, sugar snap peas, and sweet white corn. Toss with the salad dressing.
3. Add the baby spinach at the last minute before serving to keep the spinach looking vibrant.
4. Serve at room temperature or chilled.
Source: Lo Huynh (20 servings)
3 4L jugs of Carlo Rossi Sangria Wine
2 cups granulated sugar
64 fl. oz. Ocean Spray Cran-Raspberry Juice
3 each oranges, sliced into rounds
3 each lemons, sliced into rounds
3 each cinnamon sticks
2 liters 7-up
3 pounds frozen berries
1. Combine the sangria wine, sugar, cran-raspberry juice, orange slices, lemon slices, and cinnamon sticks.
2. Let the sangria sit for at least a couple hours before serving.
3. Add the frozen berries and 7-up at the last minute.
Port Orange Cranberry Sauce
Source: Lo Huynh (4 cups)
24 ounces fresh cranberries, rinsed
1 each orange, zest and juiced
1 ½ cups granulated sugar
¼ cup Port
½ cup brown sugar
1 each cinnamon stick
2 cup water
1. In a saucepan, combine cranberries, orange zest, orange juice, granulated sugar, brown sugar, and Port, and water. Tie the cinnamon stick and cloves in a cheesecloth or put in a ball mesh strainer and add to the saucepan.
2. Bring mixture to a boil.
3. Lower heat to a simmer and cook for about 25 minutes, or until the cranberries have broken open and released their juices. The sauce is done when it is thickened and jam-like.
4. Discard the cinnamon stick and cloves.