Very Easy Enchilada Sauce


I came across an enchilada pasta bake a few weeks ago on pinterest and along with that recipe was a recipe for enchilada sauce.  The ingredients were some that I already had in my pantry so I gave it a shot.  Anything is better than the stuff in the can.  It was so easy to make and tasted fantastic!  I used it all for my pasta bake and then I made it again when I reheated the pasta bake to add into the casserole so it wouldn’t dry out.

With Cinco de Mayo coming up, give this a try if you are making enchiladas.  It’s fantastic!

Easy Enchilada Sauce

Red Enchilada Sauce

2 tbsps canola oil
2 tbsps flour
4 tbsps chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken broth

In a small saucepan, heat the canola oil over medium-high heat. Add the flour and stir over the heat for one minute.

Stir in all the rest of the spices. Gradually add the broth and whisk constantly.

Reduce heat and simmer for 10-15 minutes or until thick.

Use immediately or store in a container in the refrigerator for no longer than 2 weeks.

Makes 2 cups.

Easy Enchilada Sauce 2

Source:  Gimme Some Oven

Happy Cooking!

My signature

Red Wine Marinara

Leave a comment

Back in 2008 when I started this blog, this recipe was one of the first that I blogged about.  Unfortunately, there was no picture.  You can see that post here.

I make this sauce every so often and we still love it.  I like to use it over pasta that has ridges so that it *sticks* to the pasta.

I originally got this recipe from Steph that used to post on a food board on AOL years ago.  In fact, she had a website that had great recipes.  After some googling, it looks like she has started a blog ~ here!  At least I think that’s her.

Anyway, we love this sauce!

Red Wine Marinara Sauce 2

Red Wine Marinara Sauce

1 (29 oz) can whole tomatoes
1 (6 oz) can tomato paste
1/3 cup red wine
1 shallot, minced
2 large cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp sugar
pinch salt
pinch freshly ground black pepper

Crush tomatoes in a food processor or blender ~ I empty the can in a bowl and use my handheld blender than pour into a large saucepan. Add the rest of the ingredients into the saucepan with the tomatoes and stir to combine.

Heat until bubbly over medium heat. Reduce to low heat and let simmer for 1 hour.  I usually half cover the pain to keep the sauce from getting all over the place.

Serve over your favorite pasta.

Makes 4 servings.

Red Wine Marinara Sauce

Happy Cooking!

My signature

Easy Horseradish Sauce

Leave a comment

Mr. Meat Eater and I don’t do anything special for Valentine’s Day so this year I decided to make a special dinner.

I was lucky to find a small prime rib at BJ’s Warehouse Club so I decided right then and there that that was what we were having.   For the rest of the menu we had mashed potatoes (which I rarely make) and steamed carrots.  I thought we needed some kind of sauce other than gravy so I made this horseradish sauce.  It is divine!  So nice and horseradish-y and it doesn’t make but about 1/2 cup so it’s not hanging around forever. If you live in the South like I do, use Duke’s mayonnaise.

I always wonder what to do with the leftover prime rib so this time I made sandwiches with warmed up beef, provolone slices, lettuce, tomato and a dab of leftover horseradish sauce.  I wrapped them up and heated them for a bit.  Yum!

Easy Horseradish Sauce

Easy Horseradish Sauce

2 heaping tablespoons prepared horseradish ~ we love horseradish so I used 3 tbsps.
1 tbsp cider vinegar
1 tsp dry mustard
3 tbsps mayonnaise ~ if you can get Duke’s, use that
1/8 tsp ground red pepper
1/2 cup sour cream ~ I used light

Whisk all the ingredients together in a small bowl and store in the refrigerator until needed. This should last at least a few days in the refrigerator tightly covered.

This would be great on baked potatoes, sandwiches, or for a dipping sauce for fries.

Makes about 1/2 cup or so.

Source: Allrecipes

Happy Cooking!

My signature

Warm Blueberry Sauce


This is such a versatile sauce. It can be used on anything ~ ice cream, pancakes, waffles, etc.

Fresh blueberries can be found all year long in many places and even though they can be pricey in the winter, it’s worth it. Frozen would not work very well in this recipe since some of the berries keep their shape and frozen probably would not. I also like this recipe because there is not much sugar in it which makes it a perfect sauce to pour over ice cream.

Warm Blueberry Sauce

Warm Blueberry Sauce

1 1/2 cups fresh blueberries
1/4 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp grated lemon zest

In a saucepan, combine all the ingredients and bring to a boil over medium heat, stirring occasionally.

Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Serve warm over vanilla ice cream. Keep any leftover sauce in the refrigerator and warm in the microwave before using.

Makes 4-6 servings.

Source: Popovers To Panache

Happy Cooking!

My signature

Really Good, Really Easy Slow Cooker Spaghetti Sauce


Thank you all for the nice comments and messages regarding Mr. Meat Eater.   The biopsy itself went fine and we didn’t hear anything bad at the 48 hour reading so I’ll take that as good news.  We will hear for sure what the problem is on the 22nd.  I will drive myself nuts until then of course.

In the meantime, I will get back to blogging.

I really, really love this sauce.  It’s easy, makes a ton so I can put some in the freezer for the next time I need sauce, and I can make it spicy or not.  If I use all the red pepper flakes it calls for, I find it too spicy for me so I just put a tiny bit in or leave it out altogether.

It is great just served with pasta and would be equally good used for lasagna or ziti or whatever.   You can use Italian sausage instead of the ground beef if you prefer.  The recipe calls for 2 pounds of meat but I use about 1 1/4 pounds since I don’t like loads of meat in my sauce.

I found the recipe on the Betty Crocker website originally.

Really Good, Really Easy Slow Cooker Spaghetti Sauce

2 lb bulk Italian pork sausage or ground beef (I use about 1 1/4 lbs)
2 large onions, chopped
2 cups sliced fresh mushrooms
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (use less or leave out altogether if you don’t like it spicy)

Spray 5-quart slow cooker with cooking spray.

In a skillet, cook sausage or beef, onions, mushrooms and garlic over medium heat for about 10 minutes, stirring occasionally, until sausage or beef is no longer pink; drain.

Spoon sausage or beef mixture into slow cooker.

Stir in all remaining ingredients.

Cook on LOW for 8-9 hours.

Serve over your favorite pasta.

Makes 24 servings.


Happy Cooking!

Horseradish Sauce

1 Comment

Horseradish is one of my very favorite things.  This sauce goes perfect with roast beef and is nice and horseradish-y.  Of course it’s super easy to put together.  The sauce is really white ~ the picture is just bad.

Horseradish Sauce

2 tbsps prepared horseradish
1 tbsp cider vinegar
1 tsp dry mustard
1/2 cup light sour cream

Whisk all ingredients together in a small bowl and refrigerate until ready to use.

Makes 8 servings.

Happy Cooking!

Super Easy Pizza Sauce


I love this sauce recipe and it’s what I use when I make pizza.  It freezes very well and I usually double or triple it when I do make it so I always have some in the freezer.  I use it with my Pizza Dough (Bread Machine) recipe.  We don’t like too much sauce on our pizzas so this amount would probably cover three pizzas but using it normally, I would say it covers two pizzas.


Easy Pizza Sauce

2 (10.75 ounce) cans of tomato puree
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning

Combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce the heat to low and simmer for 30 minutes, stirring often. Remove from heat and let cool.

Store in the refrigerator or use immediately. It can also be frozen.

Makes about 1 1/2 cups pizza sauce.

Happy Cooking!