I am always writing things down, like recipes, on sticky notes and then later when I go to find the sticky note, it’s missing. Often when I do this, I call my mom. She has several recipes that I grew up loving and instead of putting them somewhere permanent, I am often jotting them down on whatever is in front of me at the time. Because of this little habit of mine, I am constantly calling her around dinner time to hear her spout off a recipe to me “one more time, mom…I promise!”
It wasn’t until I started my food blog that I began to keep a permanent record of the recipes I love. It dawned on me as much as I did not want to believe it, my mom most likely won’t be around forever. If I wanted to keep our treasured family recipes in the family, I needed to find something more stable than a sticky note or the back of an envelope to write them down on.
Now, because of my blog, I have the recipes that remind me of my childhood and bring me comfort all stored in one place. I tend to blog by jotting down the memories that the food is associated with, so not only do I have my recipes captured, but I also have the wonderful family stories that go along with the specific dishes.
However you decide to preserve your recipes, whether it is in a blog, a family cookbook or a recipe site, make sure you do it soon. You never know when the loved one who has that recipe in their head may not be around to share the recipe with you again. Keep your family recipes alive by preserving them today.
The recipe I am sharing with you today actually is an adaptation of my sister-in-law’s enchilada recipe. She makes these enchiladas from scratch, right down to the sauce and tortillas. My sister re-created the recipe using some shortcuts. Enchiladas can be cooked ahead of time. To freeze, place individual enchiladas on a parchment paper lined cookie sheet, flash freeze, then place enchiladas in a Ziploc bag and put them back in the freezer. Enchiladas can be taken out one at a time and heated up in the microwave for a delicious lunch or dinner.
1 pound lean ground beef, browned and drained
3 medium Idaho russet potatoes, peeled and diced
3 large carrots, peeled and diced
4 cups Mexican blend cheese, divided
8 burrito size flour tortillas
2 14 oz cans of enchilada sauce (we use mild)
Salt, to taste
1. Boil diced carrots and potatoes in water until tender (but not mushy). Drain.
2. In a large bowl, mix together ground beef, potatoes, carrots and 2 cups of cheese. Salt to taste.
3. Place the tortillas in between two damp paper towels. Place in the microwave for 15-30 seconds until soft.
4. With a large serving spoon, place one heaping spoonful of meat/veggie/cheese mixture in the center of each tortilla. Roll each tortilla up tightly and place in a 9 x 13 casserole dish. This will be a tight fit, but squeeze them together so they all fit.
5. Pour both cans of enchilada sauce over the enchiladas, making certain each tortilla is covered in sauce.
6. Place in a preheated 350 degree oven for 25 minutes.
7. Pull from the oven and top with remaining shredded cheese. Place back in the oven and bake an additional 5 minutes, or until cheese is melted.