Mexican Night...Binford Style

So much has happened since I last wrote.  After Rosy's arrival, our world has been turned upside down. I guess that is what happens with any newborn, but who knew that a sweet little calf could cause such distress for the Momma?  Rosy is very strong willed, much like my own children, and has refused a bottle.  She wants no part of it!  After the second day, I started looking for ways to make her drink.  A B-complex shot on Friday along with some Calf Manna, Probias on Saturday, and since she now has a runny nose, electrolytes and a Nuflor shot today!  Still no nursing action, but hopefully she will get to feeling better tomorrow, and drink an entire bottle!  I can't deal with a baby that won't eat. I know she is much more resilient that I think, but still, she needs her milk!!!  I am amazed at how sweet Rosy is, and how much she has warmed up to us.  Now, if we could only get her to nurse a bottle!

Last week, my sweet little Pickle asked if she could plan out a menu for the evening.  In my haste to get her to move on to the next subject, I said, "sure, on Sunday night, you can pick the menu."  All week she had been scheming what she wanted for her night.  If you know Pickles, her favorite food is Sushi and Mexican, but since sashimi tuna and crab meat is not widely available in Como, MS, we settled on enchiladas.  So her menu included beef enchiladas with red sauce, Spanish rice and ice cream.  I am going with this, and she wanted to help me prepare our supper. The first step was to make the enchilada sauce.  She will not eat the canned sauce, so we had to create our own. She was my official taster, and I almost passed out when she said, "Mom, this is great, but I think it needs a little more onion powder!"  My little foodie started young, but onion powder?  She was right, that was all it needed!  We ended up with a fabulous red sauce that was super mild and everyone enjoyed.  I was surprised at how easy it was to make, and just so that I could share, I measured everything so I could pass it along.

While shopping with my sweet children yesterday, I picked up all the ingredients to make my own laundry detergent.  Hopefully I will get this made tomorrow, and pass along the results. 

Until next time, keep adventuring and seeking the joy in each moment!

Sarah

Beef Enchiladas

Corn Tortillas
1 lb. Ground Beef
1/2 sweet onion, chopped
1 clove garlic, pressed
1 cup Mexican blend shredded cheese
Enchilada sauce, see recipe below

Brown beef  and onion in a skillet, and drain well.  Add Garlic and 1/2 cup of enchilada sauce.  Mix well.  In a 9X9 baking pan, cover the bottom with a thin layer of enchilada sauce. Dip tortillas in enchilada sauce in a saucepan to soften tortilla.  Place 2-3 tablespoons of meat mixture in tortilla and top with a little cheese.  Roll up and place seam side down in prepared pan.  Continue with the remainder of tortillas, meat and cheese until desired number is created.  Top with enchilada sauce and remainder of the cheese. Bake in a 350 degree oven until cheese is melted and enchilada are warmed through.


Enchilada Sauce

1/4 cup oil
1/4 cup flour
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon granulated chicken bullion
4 cups water

Warm oil over medium-high heat.  Add flour and whisk until smooth and makes a roux.  Whisk in chili powder and allow to toast slightly while stirring constantly.  Add part (1-2 cups) of the water, and whisk well to make smooth.  Add remainder of spices and water.  Cook over medium heat about 15 minutes until thickened.


Spanish Rice

1 can Ro-tel tomatoes
1 3/4 cups water
1 teaspoon granulated chicken bullion
1 teaspoon chili powder
1 teaspoon cumin
1 cup rice

Bring tomatoes, water and spices to a boil over medium heat.  Stir in rice and bring back to a boil. Cover and cook over low heat 20 minutes or until all liquid is absorbed.