Views: 118
Free for all weekend Jam. Play what ever songs move you.
Categories
Free for all weekend Jam.
Difficulty
Medium 👍
Views: 133
How Beautiful is this? Rare neon blue waves due to bioluminescence captured on camera in Newport Beach. To see something like this would be awesome.The beautiful ocean light show was caught on camera in the dark of the night earlier in the year. The appearance of neon blue waves is usually caused by algae in the water.
A thick red tide that turned the ocean a rusty red, documented earlier in the morning by drone photographer Royce Hutain, was a clue that the bioluminescence might show up in the evening, said Mark Girardeau, creator of the website Orange County Outdoors.
Enjoy the pictures here.
Categories
Grilled Salmon & Asparagus with Cream Sauce
Views: 30
Grilled Salmon & Asparagus with Cream Sauce. If you love Salmon, you will love this recipe. This here recipe for Grilled Salmon & Asparagus with Cream Sauce is a big winner. It ´s a dish that is done in under 25 minutes from start to finish, yet it has the presentation that we all expect from a holiday dinner dish. Funny enough, I like to enjoy this salmon dish all year-round. This serves two.
Ingredients
- -2 fillets fresh salmon
- -sea salt
- -black pepper
- -1 tbsp extra virgin Spanish olive oil
- -8 stalks fresh asparagus
- -1 clove garlic
- -1/4 onion
- -1/2 cup white wine
- -1 cup Greek yogurt
- -1/4 tsp dried dill
Instructions
- Grab 10 fresh asparagus, wash them and pat them dry and cut off about 1 1/2 inches from the root, finely mince 1 clove of garlic, finely dice a 1/4 of an onion, cut a lemon in half, reserve 1/2 cup of white wine, reserve 1 cup of Greek yogurt, and 1/4 teaspoon of dried dill
- Season 2 fresh salmon fillets with sea salt and freshly cracked black pepper on both sides of the fillet
- Heat a small non-stick frying pan with a medium-high heat and a grilling pan with a medium heat, drizzle a kiss of extra virgin Spanish olive oil on the grilling pan, once the pan´s get hot, add the asparagus to the grilling pan and the salmon fillets to the frying pan, occasionally turn the asparagus and cook until your liking, I cooked them for about 7-8 minutes, after cooking the salmon fillets for 3 minutes flip them and cook for another 2 minutes, then remove from the pan
- In the same pan with the same heat as you cooked the salmon, using the rendered fat from salmon, add the minced garlic and dice onions, mix with the oil, after 30 seconds of cooking add 1/2 cup of white wine, simmer for 3 minutes then turn off the heat, after letting it cool for 2 minutes add 1 cup of Greek yogurt, a 1/4 teaspoon of dried dill, 1/2 teaspoon of lemon juice, and season with sea salt and freshly cracked black pepper, mix everything togethr until well mixed
- Season the cooked asparagus with some lemon juice and sea salt, then decorate 5 of the asparagus per plate, add a fillet of salmon on top of the asparagus and drizzle the cream sauce on top of each fillet
- Enjoy
Views: 42
Let’s get down with the Motown sound and other Christmas funky music. Give us your best Motown or funky Christmas music.
A Motown Christmas is a Christmas music compilation album, originally released as a 2-LP set by Motown Records on September 25, 1973. It contains various seasonal singles and album tracks recorded by some of the label’s artists from the 1960s and early 1970s
Categories
Reprint. Chocolate Chevron Cake.
Views: 67
Chocolate Chevron Cake article here..
This rich, dense, elegant Chocolate Chevron Cake from Ina Garten‘s cookbook, Cook Like a Pro, comes from her catering days and is an illustration in how repetition makes you a better cook.
“When the baker didn’t show up, I had to make 50 Chocolate Chevron Cakes,” she recalls. “I learned the fastest and best way to bake a cake that looks impressive without a lot of extra effort.” It’s also a lesson in pairing ingredients to boost flavor. “Some ingredients need a partner to bring out their flavor, which is why I always put a touch of coffee in my chocolate dishes,” Garten explains. “You don’t taste the coffee, but it makes the chocolate taste better.”
Chocolate Chevron Cake
Ingredients
- 8 Tbsp (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 4 extra-large eggs, at room temperature
- 1 (16-oz) can Hershey’s chocolate syrup
- 1 Tbsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup confectioners’ sugar
- ½ cup heavy cream
- 8 oz semisweet chocolate chips
- 1 tsp instant coffee granules
-
Directions
- Preheat oven to 325°F. Butter an 8 × 2-inch round cake pan. Line bottom with parchment paper, then butter and flour pan, tapping out excess flour.
- Cream butter and sugar the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. With mixer on low, add eggs, 1 at a time, then mix in chocolate syrup and vanilla. Add flour; mix until just combined. Pour batter into prepared pan. Bake 40-45 minutes, until just set in middle. Cool in pan 30 minutes. Remove from pan, turning cake upside down on a wire rack set over a sheet pan. Cool completely.
- Whisk together confectioners’ sugar and 1 Tbsp water until smooth, thick and just barely pourable. When you lift icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small, round pastry tip and fill it with icing. Set aside.
- To make ganache, place heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water. Heat mixture until smooth and warm, stirring occasionally. Pour ganache evenly over top and sides of cake, tilting rack until ganache is smooth all over.
- Immediately, before ganache sets, pipe parallel lines of confectioner’s sugar mixture about 1 inch apart on entire cake, stopping just short of edge. Lightly drag back of a small paring knife through ganache perpendicular to white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut in wedges; serve at room temperature.
- Pro tip: “You can wrap and refrigerate the cake for a few days, but once it is ‘ganached,’ leave it at room temperature for up to 8 hours,” says Garten. “If you refrigerate it, beads of condensation will form on the ganache and damage the decoration.”
- Reprinted from Cook Like a Pro: Recipes & Tips for Home Cooks. Copyright © 2018 by Ina Garten. Photograph by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Categories
Your favorite vacation spot.
Views: 125
Your favorite vacation spot. I know it’s December and my part of the world ( Midwest ) it’s cold and the snow is coming. I’m not a winter vacation type person. For me it’s Spring, Summer, or Fall.
I love the water. I love Colonial sites. And I love the Fall foliage. So Virginia Beach, Williamsburg, Niagara on the Lake, and New England would be my picks.
So give us your favorites or places you would love to visit or vacation at.
Categories
Koda Special. Big Band Music.
Views: 174
Koda Special. Big Band Music. For some it’s Monday. So let’s start with some big band tunes. Or if you feel that you want to post other types of music, feel free.
A big band is a type of musical ensemble of jazz music that usually consists of ten or more musicians with four sections: saxophones, trumpets, trombones, and a rhythm section. Big bands originated during the early 1910s and dominated jazz in the early 1940s when swing was most popular. The term “big band” is also used to describe a genre of music, although this was not the only style of music played by big bands.
Big bands started as accompaniment for dancing. In contrast to the typical jazz emphasis on improvisation, big bands relied on written compositions and arrangements. They gave a greater role to bandleaders, arrangers, and sections of instruments rather than soloists.
Categories
Favorite Snacks. I have a few.
Views: 63
Favorite Snacks. I have a few. Yes I do have a few favorites when it comes to snacks. But only in moderation. I love chocolate and Potato chips. But on the chips, Salt and Vinegar. Chocolate I try to stay with dark chocolate. But a Hershey bar with almonds is to die for
So what are your favorites?
Views: 82
Reprint source. Closer Magazine
James Stewart’s daughter shares beloved holiday memory with ‘It’s a Wonderful Life’ star. Here’s a movie I never get tired of. and here’s the daughters story.
Like so many people, Kelly Stewart Harcourt, daughter of late actor Jimmy Stewart, looks forward to watching the annual winter broadcasts of It’s a Wonderful Life, which her father starred in as George Bailey. “My father often said his favorite movie was It’s a Wonderful Life,” Kelly exclusively tells Closer Weekly in the magazine’s latest issue, on newsstands now.
Reexperiencing the story of kindhearted George, who in his darkest moment learns how much his neighbors in Bedford Falls love him, the 69-year-old recalls how her famous father, who died at age 89 in 1997, always made their family’s Christmas celebration extra special.
“Once my dad dressed as Santa Claus and came into our bedroom — my sister and I were astounded,” she remembers about a 1958 Christmas trip to Hawaii. Though they eventually realized who was under that costume, Jimmy, a consummate actor, never broke character. “I slapped him on the back and nudged him, but he just carried on as Santa.”
Like the lovable everyman characters he often played in hits like Rear Window, Vertigo, Harvey and more, Jimmy believed in honor, family, faith and doing the right thing. He was already a Hollywood leading man when World War II broke out and led him to enlist. His wartime experiences — although harrowing — would make Jimmy a deeper, more serious man and a better actor.
“He had seen dark things and internalized some rage,” Robert Matzen, author of Mission: Jimmy Stewart and the Fight for Europe, explains to Closer. “After he returned, he sought more challenging roles. In It’s a Wonderful Life, George reaches a breaking point, has that flash of temper and destroys the models in his living room. I don’t think that scene would have been possible for Jimmy before the war.”
In the early 1940s, a gossip columnist christened Jimmy “The Great American Bachelor.” He romanced Mae West, Ginger Rogers, Olivia de Havilland and many lesser known starlets, often double-dating with his great friend, actor Henry Fonda. “They were a couple of young, tall, good-looking guys on the loose,” says Jimmy Stewart: A Biography author Marc Eliot, who adds that Jimmy was as popular offscreen as he was on. “You can’t manufacture or learn likability, but Jimmy had it. And it took him everywhere.”
In 1939, the actor joined the A-list by starring in Frank Capra’s You Can’t Take It With You and Mr. Smith Goes to Washington. In 1941, he won a Best Actor Oscar — beating out Laurence Olivier — for The Philadelphia Story. Pennsylvania-born Jimmy had it all, but his sense of duty ran deep. Both of his grandfathers fought in the Civil War, and his father served in WWI. With the onset of WWII, Jimmy enlisted with the Army Air Corps and began flying bomb raids over enemy territory.
“During his toughest mission, an anti-aircraft shell detonated under the flight deck of his plane and a two-foot hole was blown out between his legs,” reveals Matzen. “He was looking straight down at Germany and they had to fly that plane four hours back to base with only three engines.”
Upon his return to civilian life, the Winchester ’73 actor was no longer the happy-go-lucky man of his youth. Troubled by nightmares, he sought refuge in his faith. “When he needed strength, help and comfort, he would pray and go to church,” says daughter Kelly. Because of his beliefs, Jimmy was drawn to the It’s a Wonderful Life script for its air of melancholy as well as its heartwarming message of love.
“I filmed a long scene with him, sitting on his lap, putting tinsel in his hair. He was a very nice man,” Jimmy Hawkins, who played his son Tommy, tells Closer. Karolyn Grimes, a.k.a. little Zuzu, adds that it was obvious that Jimmy loved children. “He was just a gentle, kind soul. He never lost his temper. Once time I missed a line and he told me, ‘Don’t worry. You’ll get it right next time.’ And sure enough, I did.”
Perhaps playing a family man in It’s a Wonderful Life got Jimmy thinking about his future. “He started to date around again, but he didn’t enjoy it as much as he used to,” explains Matzen. In 1947, he met his wife-to-be, Gloria McLean, at a Christmas party. “She was not pretentious and was a really good sport,” recalls their daughter Kelly. “She had an incredible sense of humor and was really beautiful.”
Jimmy continued to make movies, but Kelly and his three other children, Michael Stewart, 73, Judy Stewart-Merrill, 69, and late son Ronald McLean, became the center of his life. “Gloria and the children continue to bring me enormous pleasure,” he once gushed in a 1985 interview. “On the whole, it’s been a darn wonderful life.”
Views: 95
Looking for team players. Moderators wanted. Looking for one or two moderators. For one channel or all three. This channel here is non political. Fun stuff, music, food, and everyday feel good stories. No religion. News with Analysis and Looking at Today’s world are a mixture all that Koda has. But they have politics and no religion.
If you want to write articles, that’s fine also. Just drop me a line at the e-mail below.
MC
ledbed12345@gmail.com
Categories
German Christmas Stollen
Views: 18
German Christmas stollen. “Dresden is famous for her stollen—long loaves of sweetened bread with raisins and almonds galore; the rolled-up shape is supposed to represent the Holy Infant in its swaddling clothes,” notes a 1915 issue of Table Talk magazine (“the American authority upon culinary topics and fashions of the table”).
This rich yet flaky sweet bread comprises wheat flour, yeast, dried fruits, candied citrus, and a lot of butter—about a 1:2 butter-to-flour ratio for a “heavy stollen.” Like Champagne, the label Dresdner Stollen is legally protected and can be applied only to stollen made in Dresden according to strict rules; each loaf has to pass inspection by other bakers before it receives its stamp of approval.
Gallery
45
min.
Preparation
40
min.
Baking
60
min.
Resting
Ingredients
| 430 g | all-purpose flour |
| 10 g | dry yeast |
| 60 ml | water (lukewarm) |
| 40 g | sugar |
| 150 ml | milk |
| 1 tsp | cinnamon (ground) |
| 1 | vanilla bean (seeds) |
| 160 g | butter (soft) |
| 20 g | butter (melted) |
| 70 g | marzipan (cubed) |
| 2 cl | rum |
| 1 | lemon (zests) |
| 50 g | almond slivers |
| 50 g | diced candied orange |
| 50 g | diced candied lemon |
| 50 g | raisins |
| 50 g | confectioners’ sugar |
| salt | |
| flour for work surface |
Metric
Imperial
Utensils
- small bowl
- standing mixer or hand mixer
- plastic wrap
- large bowl
- rubber spatula
- standing mixture or hand mixer
- rolling pin
- baking tray
- baking paper
- sieve
- brush
Nutrition per serving
Cal
443
443
Protein
7 g
7 g
Fat
21 g
21 g
Carb
57 g
57 g
-
Step 1/7
- 60 ml water
- 10 g dry yeast
- 10 g sugar
- small bowl
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
-
Step 2/7
- 200 g all-purpose flour
- standing mixer or hand mixer
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
-
Step 3/7
- 150 ml milk
- plastic wrap
- large bowl
- rubber spatula
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
-
Step 4/7
- 230 g flour
- 30 g sugar
- 1 tsp cinnamon
- 1 vanilla bean
- 160 g butter
- 70 g marzipan
- 2 cl rum
- 1 lemon
- salt
- standing mixture or hand mixer
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
-
Step 5/7
- 50 g almonds slivers
- 50 g diced candied orange
- 50 g diced candied lemon
- 50 g raisins
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
-
Step 6/7
- flour for work surface
- rolling pin
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
-
Step 7/7
- 20 g butter (melted)
- 50 g confectioners’ sugar
- baking tray
- baking paper
- sieve
- brush
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
Categories
Still have left over Turkey? Turkey Soup.
Views: 177
Still have left over Turkey? Turkey Soup. If like our family, you can only eat so many Turkey sandwiches. But a Turkey soup? Now that’s something. Trust me and use the chicken broth instead of Turkey stock. I have to go now, I need to shovel some snow then sit down and have a bowl of Turkey Soup.
The perfect meal to use up all that leftover turkey from the holidays! Packed with fresh veggies, herbs and noodles, this leftover turkey soup recipe is super filling and comforting!
Leftover Turkey Soup Recipe
Servings: 6
Calories: 198
Ingredients
2 Tablespoons butter
- 1-2 cups sliced carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 cup water
- 43.5 ounces chicken broth (or turkey stock)
- 1 cup elbow noodles , uncooked
- 2 1/2 cups turkey , cooked and shredded
- 1-2 teaspoons fresh thyme (1/4 teaspoon dried)
- 1/4 – 3/4 teaspoon kosher salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
- 1/4 teaspoon garlic powder
Instructions
-
Melt the butter in a large pot over medium-heat. Add the carrots, celery and onion. Cook for 2-3 minutes, or until onions are soft.
-
Add the water and chicken broth to the pot. Bring to a boil and cook for about 10minutes.
Next add the noodles, turkey, thyme, salt, pepper and garlic powder and bring to a boil. Cook for an additional 10-12 minutes or until the noodles are cooked. -
Season with salt and pepper to taste. Every turkey is seasoned differently, so add salt accordingly. Ladle into bowls and serve warm.
Notes
- You can also use leftover chicken for this recipe too. Tastes just as yummy!
- This soup will keep in the refrigerator for about 3 to 4 days if stored in an airtight container.
- To freeze: Make the recipe without the noodles and store in an airtight container in the freezer. When ready to eat, thaw in the refrigerator over night. Cook the noodles in a separate pot while you warm the soup. Once noodles are cooked, add to soup and enjoy.
Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 959mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7300IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 1.3mg
Categories
Cyber Monday. Come and get it.
Views: 121
Cyber Monday. Come and get it. Please follow the links after the article here. For the foreseeable future, all earnings go back into bringing better articles for all those who visit.
Categories
Songs about Winter.
Views: 124
Songs about Winter. Let’s do songs about winter time or cold weather. We here in NE Ohio are looking for our first major falling of snow. You can also do songs about the snow if you wish.
Views: 62
You still have time to Black Friday shop. That’s right my friends. Now if you want to shop from the comforts of home, just go to the bottom of this page and check out the awesome deals.
You can follow the links to the home page and log into your account or create your account. I made some awesome purchases yesterday. if you don’t believe me, go look for yourself and see the awesome deals.
Views: 95
You don’t need a disqus account to shop.
Great news. Major companies restored. More to come. I’m proud to announce that our affiliate program has been restored. You will see them on the bottom of the page. We erred when we put their links and logo’s in the article. That has been fixed. So if you will be doing online shopping, please visit our advertisers below the article.
Views: 89
I love high school football. NE Ohio a football powerhouse. In Ohio we have seven divisions where the schools are based by size. NE Ohio claimed three of the divisions. In three they were runner ups. And one they made the semi finals. Now that tells me that I live in a High school power house area.
We eat, drink, and live for our high school football. Sure California, Texas, and Florida have always had some great teams. But where else can you see such power house teams. In our area I counted over 50 state championships. How does your area stack up? It can be any sport.
Views: 101
Article can be found here.
Muffin Pan Huevos Rancheros Recipe Will Save Your Mornings.
Chef George Duran is an author, entertainer, and host. He’s also a realist when it comes to eating meals with his children. “I’m always aiming at eating every night together, but with two boys there are days that just doesn’t happen,” says Duran, who was once host of TLC’s Ultimate Cake Off and The Food Networks Ham on the Street.
Still, dinner is a sacred — if frantic— ritual in the Duran household. “I cook dinner every single night…and it’s sometimes a challenge to find something that everyone likes,” he says. “Yes, sometimes I feel like a short-order-cook, but the challenge is to find the same meals that we all enjoy together.”
George Duran’s Muffin Pan Huevos Rancheros Recipe
Ingredients
- Non-stick spray
- 3 small flour tortillas, cut in half
- 6 tablespoons of canned refried beans
- 1/2 Cup Fresh Cravings Chunky or Restaurant Style salsa (or similar salsa), plus more for serving
- 6 eggs
- 6 tablespoons of grated cheese of choice
- Chopped cilantro for garnish
- Directions
- Preheat your oven to 400F.
- Spray a muffin tin with non-stick spray and form each halved tortilla into a cone and press hard into each muffin mold until it forms into a “cup”
- Divide refried beans and about 1 tablespoon of salsa into each tortilla cup, evenly, then crack one egg into each
- Add 1 tablespoon grated cheese on top of eggs and bake in oven for 13 – 15 minutes
- Remove from oven and allow to rest for a couple of minutes before removing each cup and topping with more salsa
- Garnish with chopped cilantro
Categories
New week means favorite band or artist.
Views: 127
New week means favorite band or artist. So let’s hear from your favorite. Ban, bands, male, female, all of the mentioned.
Views: 146
View all steps and comments here.
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema. This looks as if it would take a lot of time, but it doesn’t. This looks meaty, but it’s not.
These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat. They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Serves 4
Ingredients
- 2 medium sweet potatoes, diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup fresh or frozen corn
- 1 1/2 cups shredded Mexican cheese blend
- 8 soft corn tortillas*
- For the enchilada sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely minced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- For the avocado lime crema:
- 1/4 cup nonfat plain greek yogurt
- 1/2 ripe avocado
- 1 lime, juiced
- 1/4 cup cilantro
- 1/8 teaspoon salt
- Garnish: chopped cilantro
Instructions
-
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
-
While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
-
Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
-
Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
-
Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.
-
Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
-
Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan.
-
Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
-
While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
-
Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.
-
Recipe Notes
*Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.
Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.
How to freeze enchiladas (two ways!):
- Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the enchiladas do not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
- Freeze before baking: To freeze before baking, simply assemble the enchiladas as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
-
NutritionServings: 4 servings, 2 enchiladas per personServing size: 2 enchiladasCalories: 483kcalFat: 11.3gSaturated fat: 4.9gCarbohydrates: 71.1gFiber: 16.3gSugar: 16.6gProtein: 22.4gLink to the videohttps://www.ambitiouskitchen.com/sweet-potato-black-bean-enchiladas-avocado-lime-crema/?jwsource=cl