Homemade Enchilada Sauce for Enchiladas

Homemade Enchilada Sauce

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock

Instructions:

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, using an immersion blender or regular blender purée sauce.
4. Use immediately or keep refrigerated for up to one week. Makes approximately 2 cups.

We will be using our sauce to make cheese enchiladas. Feel feel to make a shredded chicken filling, ground turkey or the filling of your choice. Heat tortillas in the microwave until they are able to roll without cracking. Fill it and roll, place on cooking sheet and repeat. Add sauce and top with cheese. Bake at 450 degrees for 20 minutes or until cheese is melted and bubbling.

*if you don't have a microwave, you may cook your tortillas by heating a skillet, adding a tablespoon or two of oil and cooking tortillas in oil.

Week 1 S’mores Cups

S’mores Cups 

Ingredients

o 1 cup graham cracker crumbs

o 1 1/4 cups flour

o 1/2 teaspoon baking soda

o 1/4 teaspoon salt use 1/2 teaspoon if using unsalted butter

o 1/2 cup butter, softened

o 1/2 cup brown sugar

o 1/3 cup sugar

o 1 large egg

o 1 teaspoon vanilla extract

o 12 large marshmallows cut in half

o 2 Hershey's chocolate bars 

o  

o Instructions

▪ Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.

▪ In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

▪ In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.

▪ Add in egg and vanilla extract. Mix well.

▪ Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.

▪ Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.

▪ Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

▪ Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.

▪ Let cool for 20 minutes.

▪ Place one square of chocolate on top of each marshmallow.

▪ Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.

▪ Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

▪ ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains its shape almost perfectly when you do it this way. I have made these both ways and either way is delicious. **

Welcome to Spring 2018 Cooking/Baking

Welcome to Cooking and Baking – Spring 2018

This is my 8th year teaching Baking/Cooking Class for Kids! My recipes range from lunch/dinner items to desserts, gluten-free foods, and healthy alternatives. I hope your child is excited and looking forward to a fun experience. Students will learn basic cooking and baking skills. They will get to use dry and liquid measuring cups while they learn techniques like folding, kneading, stirring, mixing, zesting and so much more. The kids will be introduced to as many kitchen gadgets as possible. This is a “hands” on class and every student participates in every class. 

***PLEASE NOTE*** The cost for this Elective is $55 for 5 weeks of classes, please submit payment asap. Please make payments payable directly to: Esmeralda Williams by check or cash (Payment may be sent with your child or dropped off in the front office). You may also make a payment using PayPal@ ilcscookingelective@gmail.com  *Please select the family and friends option on PayPal to avoid additional charges.

Recipes for this trimester are available on our Cooking/Baking Blog website. Please visit this site for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

Thank you, 

Esmeralda Williams 

805 201 5865

ilcscookingelective@gmail.com