Tuesday, September 29, 2015

Sour Cream Enchiladas

Pork Roast Part 1                          

                              Enchiladas With Sour Cream Sauce

For the sour cream sauce you will need
1 - 15.5 ounce can of vegetable or chicken broth
8 ounces sour cream
1/4 cup butter
1/4 cup all purpose flour
1/4 cup water

Warm broth and water in microwave for 1 minute
In a medium size saucepan melt butter over medium heat, after butter is melted, add flour stir until well blended cook until a light tan color slowly add broth and water stirring constantly until well blended, continue to cook until thick and bubbly, remove from heat. Whisk in sour cream until well blended. In the bottom of a 10 by12 baking pan spread 1/4 cup of sauce. Preheat oven to 400 degrees.

For the enchiladas you will need
12 ounces shredded pork ( or chicken, cooked hamburger, beef or cheese can be substituted)
8 ounces cream cheese
4.5 ounces green chilies
12 corn tortillas
4 ounce grated cheddar cheese
1 Tablespoon sliced jalapenos (optional)

Put pork ( or other meat), in a medium sized nonstick pan, heat until warm, add the cream cheese and the chilies and continue to heat until cream cheese is melted, remove from heat. ( If using  cheese instead of meat, exclude this step, just warm cream cheese slightly in microwave, so it blends easily with the cheese).

Put tortillas between two damp paper towels, and microwave for 45 seconds. Remove from microwave ( caution they will be hot).

 Spread 1/2 cup of sauce on  the bottom of a large baking pan. Take one tortilla, place flat on a cutting board, spoon  1 heaping Tablespoon of mixture of choice near edge of  tortilla and roll up, (you will need to get 12 Tablespoons from this mixture), place  rolled tortilla in baking pan seam side down, continue filling and rolling tortillas until all are filled. Spread remaining sauce over tortillas, top with grated cheese and sliced jalapenos ( if desired) bake for 15 to 20 minutes until hot and bubbly.

Goes well with a side  of Mexican Black Beans, or Mexican Rice.

Mexican Black Beans

Mexican Black Beans

These beans are awesome. They make a great side dish, or add a side of cornbread, and a salad or rice for a complete meal. Any other dried beans such as Pinto Beans can be used in this recipe.


1 - 1 pound package of black beans cleaned and rinsed
1 can of diced tomatoes
1 bay leaf
1 clove of garlic
6 slices of bacon
1 medium onion diced

Place beans in large pot cover with 2 quarts of water bring to boil, after beans come to boil cover with lid and turn of heat. Let set for 1 hour. After 1 hour drain and rinse beans,  cover with 2 quarts cold water, add garlic and bay leaf  bring to boil reduce heat to medium high and cook for 2 hours or until tender. I've had  beans be done in 2 hours and sometimes take 5 hours. Check beans often stirring and adding water as needed, once beans reach desired tenderness, add bacon mixture, and cook for another 30 minutes. Enjoy

Bacon mixture:

While beans are cooking slice bacon into 1/2 inch pieces add to pan and cook until crisp, remove bacon from  pan with slotted spoon drain grease and add chopped onion to pan,  cook 3 - 4 minutes
add diced tomatoes and cook for 3 more minutes, add bacon and remove from heat, and set aside.

Sunday, September 27, 2015

Mexican Restaurant Style Salsa

Hi Folk's !

Here's my version of salsa.

You will need :

1 28 ounce can of diced tomatoes
2 garlic cloves smashed and peeled - reserve 1
1 jalapeno pepper
1 habanero pepper
2 serrano peppers
1/2 a diced onion yellow or white
1/2   tsp salt
1/4 tsp cumin
2 TBLS chopped cilantro
2 TTBS fresh lime juice

Open and drain tomatoes reserving liquid (add enough water to the reserved liquid to make 1 cup), slice peppers length wise and remove stems,  place in  a pot, add reserved liquid, peppers, onion and 1 clove of garlic, bring to boil then reduce to simmer and cook until onions and peppers are soft add more water if need ( just enough to keep everything moist).

After onions and peppers are soft, put in blender with tomatoes, reserved garlic  and spices, blend until smooth  ( this is a pretty hot salsa you may want to remove the peppers from the mixture before blending, blend with just the onions and liquid, and then taste for heat level, you can then add peppers as needed till you get it to the heat level you like).

After salsa is smooth and at the heat level you want, add cilantro and lime juice and blend for a few seconds more. Pour into container and chill for an hour to let all the flavors marry. Serve with tortilla chips.

I hope you try and enjoy this recipe.

I have just started a youtube channel Roys Kitchen which has this recipe ( the only one so far )on it. I hope you will watch and click the thumbs up (like button).

Thanks for reading,https://www.youtube.com/watch?v=-DpX9MRROtA

Saturday, September 26, 2015


Hi Folk's

I have been busy trying to start a youtube channel and finally got it figured out  (sorta), at the very least I have a channel Roys Kitchen and a video for my Mexican Restaurant Style Salsa.

So hope to get to some more cooking, blogging and video making in the near future.

Sunday, September 20, 2015

Pork Roast Part 1

Hi Folk's,

The stores around town this week had sales for pork roast,  I bought 2 @ $1.99 a pound, they each weighed just over 6 pounds so I spent just over $24.00 .

My thought when I bought them was that I would put one in the freezer  cook one, have a roast dinner, and have some leftovers for other  dinners.

I usually roast in the oven, but I cooked the roast in a crock pot on low overnight.

The next morning after removing the roast from the crock pot and letting it cool, I started slicing it up so I could portion it up and put it in the freezer.

Well the roast was so tender that it was falling apart, and really wouldn't  slice. Now I'm a little OCD ( just ask my Daughter about the mailbox), so while we still could have had a roast dinner, it wouldn't have been dinner  I had pictured, with nice slices of pork with mashed potatoes and gravy. So I nixed that idea and thought about what else to have.

One of my favorite meals is  Enchiladas with Sour Cream Sauce, so I thought I would make them with the pork, and serve them with a bowl of black beans. The meal was delicious, and while it wasn't the roast dinner I had wanted it was still a happy outcome.

After portioning the pork I had enough for 3 other meals, so I will be sharing them here.

Okay that's Pork Roast part 1.

Next Pork Roast part 2:  Pulled Pork BBQ Sandwiches


Tuesday, September 15, 2015

Marinated Chicken Wings or (The Walking Dead Chicken Wings)

Can't wait for the season premier !!!
I call this recipe for marinated chicken wings,  The Walking Dead Chicken Wings because I was thinking about the show when I first made them, and when you remove them from the oven they are so dark and gooey they kind of resemble a charred zombie, okay maybe isn't the best description to make you go yum, but this easy recipe is awesome!

The recipe is real simple.

You will need:

12 Chicken Wings or 12 Drumsticks
1 Cup of Soy Sauce
1 Cup of Dark Brown Sugar
1 Clove smashed garlic hull removed

This chicken is best if it marinates for 24 to 48 hours but 1 hour will do. It's really all about the glaze. Mix soy sauce and brown sugar in a bowl and stir until sugar is mostly dissolved. Put chicken in a gallon size storage bag pour sugar mixture in and add smashed garlic close bag and place in refrigerator for at least 1 hour. Pre heat oven to 350 degrees line a cookie sheet with foil. I use a baking rack with these wing, but if you don't have a rack use non stick foil or spray well with cooking spray. Place cookie rack on cookie sheet remove chicken from bag reserve marinade in a medium size sauce pan, place chicken on cookie rack and bake for 1 hour and 15 minutes

The U.S. Dept of Agriculture says marinade can be reused if it has been constantly refrigerated  and is brought to a rolling boil,  but if you are uncomfortable reusing marinade just start fresh with another cup of soy sauce and another cup of dark brown sugar.

While chicken is baking bring marinade to a rolling boil reduce heat to a medium simmer and cook marinade until reduce to half, stirring often, when it is done it will be very thick and gooey.
After 30 minutes begin to baste chicken with marinade, after 15 minutes turn chicken and baste, turn chicken and  baste for a final 15 minutes. Remove from oven and enjoy.

Sunday, September 13, 2015

Hello World

Hi ! I am just getting started here and hope to have some content soon.

Some of my interests are helping people, myself and family included, to eat delicious meals without breaking the bank, as well as getting kids in the kitchen to learn how to cook.

So I will be posting recipes that I enjoy, and hope you will too.

                                                                                            Thanks for reading, Roy