Category Archives: Main Dish

Homemade Enchilada Sauce

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

Mexican food!
It is all I want. I tend to go overboard so generally whatever I am craving at the moment I go grocery shopping is what we have for an entire week. This week included nachos, tacos, enchiladas, and tex mex stuffed peppers. Ha!

Variety is not my middle name.

I love enchiladas and could eat them all the time, but I am kind of picky about my enchilada sauce. I want a thick full bodied sauce, not a thin sauce that obsorbs into the tortillas. I want to taste the chili powder and the cumin, and cilantro must be absolutely nowhere in sight.

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

And the enchilada filling? Pure and simple. Ground beef and sharp cheddar cheese. Oh yes. I might trash up and complicate all kinds of other recipes but my enchiladas are simple. Why mess with perfection?!

This sauce is such a cinch to throw together. Just tomato sauce, garlic and loads of spices. I just let it simmer on the stove to make sure all of the flavors meld together perfectly and voila, your done!

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

Homemade Enchilada Sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder (ancho chili powder works well if you want more spice)
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ¼ teaspoon onion powder
  • 1 teaspoon hot sauce
  • ¼ teaspoon garlic salt
  • ¼ teaspoon salt
  • 1 15 ounce can of tomato sauce
  • ¼ cup water
Instructions
  1. Heat a small sauce pan to medium heat.
  2. Add olive oil and garlic, stirring for about 20 seconds until garlic is fragrant.
  3. Add the chili powder, cumin, oregano, onion powder, hot sauce, garlic salt, and salt, stirring mixture for about thirty seconds.
  4. Add the tomato sauce and water, stir well.
  5. Bring mixture to a light simmer, cover and reduce heat to low. Let mixture simmer 20 minutes.
  6. This makes enough for a 9x13 pan of enchiladas.

 

Pan Seared Sriracha Lemon Pork Chops

 Pork Chops are tossed in a zesty marinade made of lemon juice, sriracha, chili garlic sauce, sesame seed oil, and soy sauce then pan seared to perfection! This easy meal comes together in mere minutes! 

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

The Asian kick continues!

When I shared these fabulous Salmon and Broccoli Bowls I told you that we had enjoyed Asian inspired dishes for a whole week. These pork chops were without a doubt one of our favorites from that week. They are full of flavor and a cinch to make!

It is amazing to me that the same set of ingredients can make such different dishes. If you have made the Kung Pao, Lo Mien, Salmon and Broccoli Bowls, or the fried rice you likely have the ingredients for this dish on hand.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

You start by making a really simple marinade for the pork chops. The marinade has just five simple ingredients, the juice of one lemon, chili garlic sauce, sriracha, sesame seed oil, and a little soy sauce. I mixed my marinade in a small bowl to make sure everything was well combined first. Then throw your meat and marinade in a bag for a couple hours. I let mine marinate for about 2 hours.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

Heat a large skillet to medium heat with about a tablespoon of olive oil. Toss the pork chops in the skillet and let them get nice and brown, that took about 3 minutes on each side for me. Depending on the thickness of your chops you might need to adjust the cooking time slightly.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

I served my pork chops over vegetable fried rice for a complete meal. If you don’t have a handy fried rice recipe try this Kale and Red Pepper Fried Rice. So good, you will love the combination!

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

Pan Seared Sriracha Lemon Pork Chops
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound boneless pork chops
  • 1 lemon, juiced
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons sesame seed oil
  • 1 tablespoon soy sauce (lachoy is gluten free)
  • 1½ teaspoons sriracha
  • 2 tablespoons oil for cooking
Instructions
  1. Mix the lemon juice, garlic sauce, sesame seed oil, soy sauce and sriracha in a small bowl, mix well.
  2. Place marinade in a plastic bag and pour marinade over top.
  3. Place pork chops in fridge to marinate, you can do this anywhere from 8 hours to 30 minutes.
  4. When ready to cook heat a large skillet to medium heat. Pour 1 tablespoon of the olive oil in the skillet and when it is hot place 2-3 of the pork chops in the skillet. Be careful not to crowd them.
  5. Cook for about 3 minutes, flip and cook another 3 minutes.
  6. Remove cooked pork chops and keep warm.
  7. Add the last tablespoon of oil and cook the rest 3 minutes on each side.
  8. This is great served over brown rice or vegetable fried rice.
  9. **Depending on the thickness of your pork chops you may need to adjust your cooking time. I used medium thickness boneless pork chops for reference.

 

 

 

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa

Slow Cooker Habanero Beef Tostadas with Mango Salsa...a super EASY meal your whole family will love! #glutenfree #slowcooker www.maebells.com

Last week my youngest sister came to visit. She asked me what I was making for dinner one night and I said with total excitement “I am trying something new! I’m going to make some shredded beef for tostadas with mango salsa!” She looked at me and nodded her head…”oh, okay….yum” Bless her. She had no faith.

Later, Mr. Maebell asked me the same question and I gave him the same response. He stared for a moment considering how to answer and finally said “thats…great” Bless him. He had no faith either.

Whatever. I had faith.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

It all started with a little habanero mango sauce. I added lime juice, brown sugar, garlic, cilantro, habanero peppers and mango in a little sauce pan and brought it to a nice simmer. (If you have never cooked with habanero peppers before watch this video you never even have to touch them! No habanero hands!) I basically just picked a bunch of random ingredients that I thought might go well together, let it simmer and then threw it in the blender.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...finally a good reason to bring out your slow cooker! #glutenfree www.maebells.com

I poured the habanero mango sauce in the crock pot with the roast and a bottle of beer and let it cook on low all day long. I came home, fried up some tortillas and made a quick mango salsa for a really delicious dinner.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa...so EASY your whole family will love it! #glutenfree #slowcooker www.maebells.com

My sister and Mr. Maebell went back for seconds. They were both plesently surprised. The roast isn’t spicy at all, it just has this great smokey sweet flavor from the habanero mango sauce and the mango salsa has a nice zip from the cilantro and lime. They complimented the crunchy, salty tortillas perfectly!

5.0 from 3 reviews
Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa
Recipe type: Main Dish, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • For the Habanero Beef
  • 1 roast (mine was 2.5 pounds)
  • 2 habanero peppers, sliced and seeds removed**
  • ½ cup lime juice
  • ½ cup brown sugar
  • ½ cup chopped mango (I used frozen mango)
  • 3 cloves of garlic
  • ¼ cup of cilantro
  • 1 tablespoon Worcestershire sauce
  • 1 bottle beer (Red bridge is gluten free)
  • For the Mango Salsa
  • 1 mango, diced
  • 1 tomato, diced
  • 1 jalapeno, seeded and chopped
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped green onion
  • 1 lime, juiced
  • For the Tostadas
  • Corn tortillas
  • Oil for frying
Instructions
  1. To make the meat:
  2. In a small sauce pan bring the chopped habanero peppers, lime juice, brown sugar, mango, garlic cilantro, and Worcestershire sauce to a slight simmer.
  3. Let it simmer for 15 minutes to let the flavors meld.
  4. Carefully pour into a blender and blend until mixture is smooth.
  5. Spray the inside of a large crock pot with cooking spray. Place the roast fat side down, pour habanero mango sauce over the roast. Pour in the bottle of beer.
  6. Cover and let it cook on low for 8 hours.
  7. Shred the roast, and discard any fat and the liquid.
  8. To make the salsa:
  9. Combine all of the salsa ingredients with the lime juice and toss gently.
  10. To make the tostadas
  11. Pour just enough canola oil into a small skillet to cover the bottom. Heat the skillet to medium heat. Carefully place a corn tortilla in the oil and let cook 1-2 minutes until crisp and golden. Turn tostada and let it cook on the other side another 1-2 minutes. Remove from oil and pay on wire rack or paper towel. Sprinkle with salt if you wish.
  12. To assemble.
  13. Place shredded beef onto of tostada top with mango salsa!
  14. **BE CAREFUL! Do not touch your face or eyes. If you are not sure how to cut habanero peppers without touching them watch the video in the link above.

Slow Cooker Shredded Habanero Beef Tostadas with Mango Salsa www.maebells.com

 

 

Andouille Sausage and Red Beans over Rice

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

Why didn’t I name this something obvious like Red Beans and Rice? Because I am not entirely sure this is authentic Red Beans and Rice. I once read comments on another blog where the readers got into a fierce debate about what is used in authentic cajun food, so in order to avoid that I will make no claims to know traditional cajun food! :) I just made it up and we really like it, and I happen to think you will like it too!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While this may not be authentic, it is pretty darn good! Spicy Andouille sausage is cooked until slightly crisp, and paired with sauteed onions in a fiery tomato sauce. This is all served up over rice for an easy weeknight meal!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

While some of you may not be as ready for fall as I am I think this is a nice dish to slowly transition to the warm, comforting flavors of Autumn. As you can imagine this is pretty easy to throw together, it just uses some basic pantry staples you may already have lying around. I paired this with these Cheddar and Summer Squash Cornmeal Muffins that I shared earlier this week. It was awesome. A really really great flavor combonation!

Andouille Sausage and Red Beans Over Rice. Total Comfort food! #glutenfree #easyrecipe www.maebells.com

5.0 from 1 reviews
Andouille Sausage and Red Beans over Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 link Andouille Sausage, sliced (Johnsonville Andouille Sausage is gluten free)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 can red beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 can of rotel
  • 1 can of stewed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • 2 cups chicken broth
  • 2 bay leaves (optional)
  • 1 cup jasmine rice
  • 2 cups water or chicken broth
Instructions
  1. Heat a large pot or dutch oven with a lid to medium heat. Lightly spray pot with cooking spray and place sliced sausage in skillet.
  2. Cook sausage for 2-3 minutes until browned.
  3. Add olive oil, chopped onion, peppers and garlic and let cook stirring occasionally for 5 minutes.
  4. Add drained and rinsed beans, undrained rotel and tomatoes.
  5. Add spices, broth and bay leaves (if using)
  6. Bring mixture to a simmer, reduce heat to low, cover, and let simmer for at least 30 minutes.
  7. In a small sauce pan bring broth or water to boil, add rice, reduce heat to low and cover. Let simmer for 15 minutes until liquid is absorbed.
  8. Serve the red bean mixture over rice
  9. (Alternatively, you can put this in the crock pot and let simmer on low all day)

 

Chili Garlic Salmon and Broccoli Bowls

Chili Garlic Salmon and Broccoli Bowls

Last week we had something Asian inspired almost every single day. I have no idea what has gotten into us, but we are on a major kick. We had Lo Mein, Kung Pao Chicken, Fried Rice and these insanely delicious Chili Garlic Salmon and Broccoli Bowls.

I cannot stress how easy this meal was. From beginning to end this was done in about 15 minutes. It actually took longer for the rice to be ready than the main course. It all starts with a quick easy sauce made from chili garlic sauce, sesame oil, garlic, and soy sauce. Chop some fresh Broccoli into small bite sized pieces and your halfway done!

Chili Garlic Salmon and Broccoli Bowls

I used fresh salmon fillets that had the skin on, which used to major gross me out but I have kind of learned to deal with at this point. The easiest way to remove the skin is to cook the salmon with the skin on. Here is how I do it. Heat a skillet to medium heat and pour about a tablespoon of olive oil. Then add lemon slices to your skillet. This is your nice little citrus buffer that prevents the salmon from sticking. Lay the salmon skin side down right on top of the lemon slices and let it cook for about 5 minutes.

Chili Garlic Salmon and Broccoli Bowls

Flip the salmon and using tongs, carefully peel the skin off. Gross gross gross. Throw it away as soon as you can. Let the other side cook for 5 more minutes. At this point I usually carefully remove the lemon slices with tongs because I like the outside of the fish to get a little crisp (you don’t have to remove the lemons, it is totally up to you)

So now you have some lovely, half cooked, unseasoned salmon fillets in your pan. :) Time to add the sauce! Pour the chili garlic sauce right over the top and add the broccoli. Cover and let cook for 3 minutes.

Chili Garlic Salmon and Broccoli Bowls

I served this over jasmine rice and I found the best way to do it is to lay the salmon right on tip of the rice, add some broccoli and then pour the additional sauce from the pan over your fish so you can control exactly how flavorful you want it to be. I wanted mine super saucy, but Mr. Maebell liked his without extra sauce.

Chili Garlic Salmon and Broccoli Bowls

There you have it! An easy, healthy, quick meal that doesn’t require a boat load of ingredients or leaves you with a kitchen full of dishes. Don’t you wish all recipes were that easy?!

Chili Garlic Salmon and Broccoli Bowls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 salmon fillets
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • ¼ cup reduced sodium soy sauce (La choy is gluten free)
  • 1½ tablespoon chili garlic sauce
  • 2 tablespoons sesame seed oil
  • ½ teaspoon minced garlic
  • 2 cups broccoli florets
  • 1 cup jasmine rice
  • 2 cups water
Instructions
  1. In a small sauce pan with a lid bring the 2 cups of water to a boil.
  2. Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
  3. Heat a large skillet to medium heat.
  4. Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes.
  5. Remove lid and carefully flip salmon, cover and let cook another five minutes.
  6. Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl. Set aside.
  7. At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes.
  8. To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.

Chili Garlic Salmon and Broccoli Bowls