Oh My. The goodness that you can get from this:

Combined with this:

These are so good. Here’s what you’ll need:

2 1/2 cups of flour
1 and 2/3 bottles of dark beer (I use Shiner Bock and believe it makes the BEST batter)
3 tablespoons of Tony Chachere’s Creole Seasoning, plus more for salting onions once cooked
1/2 tablespoon of Cayenne pepper
2-3 large yellow onions, sliced and separated in rings (Vidalia works best)
2 quarts of vegetable oil for frying

I like to slice my onions thick, and typically I pop out the smallish ends and save them for another dish.

Here’s what you’ll do:

Whisk together dry ingredients
Add one beer, and then as much of the second beer as you need to reach the consistency of pancake batter.
Dip onions in batter and cook until golden. Shake off excess oil.
If desired, salt again with more Creole Seasoning. They’re excellent both ways!

Here’s what they’ll look like finished:

Good stuff, right? This will make a plate big enough to serve 6-8 people.

Like any good Southerner, I serve them with ranch dressing, but it doesn’t stop these crazy South Dakotans from eating them with no sauce, or *gasp* (at the horror), KETCHUP!

I’m just kidding, y’all. They’re great no matter how you serve them!

Happy Onion Ringing and Happy Trails!

It’s no secret I’m a fan of Mexican food. I could eat it everyday, and twice on Sundays. I’m just sayin’.

This is one of our household faves, and I thought I’d share it with you. It’s quick and easy if you want it to be, or complex if you want to do it all from scratch. Myself, I never have time to do it from scratch, but you certainly could.

Since I’m 8 times out of ten in a mad rush to hurry supper along, I used all canned goods for this dish.

I used a 12 oz can of chicken (drained), a can of black beans (drained), a can of sweet corn (drained) and a can of rotel with all the juicy goodness added. I threw in some minced onion, and diced garlic as well as Cumin, Chile Powder and salt, to taste.

Here’s how simple this is:

Throw everything into a pan and stir until it’s warmed through.

Yeah, that’s it. Crazy, right?

Once all the ingredients are warmed through and smelling lovely, throw a tablespoon of butter in a skillet and toss on a flour tortilla. Fill half the tortilla with two tablespoons of shredded cheese, top with the filling, add more cheese on top of that, and fold the tortilla over.

Cook until golden on one side, and flip.

Once finished, slice it in half:

And serve with sour cream, guacamole, salsa, rice, or whatever other condiments your little heart desires.

Happy Cooking!

This is going to be food week here on the blog- well, at least there’ll be four days of recipes this week! I hope to get some ranching stories told too, as well as share some stories about last week’s calving. That said, I don’t know if time will allow for all of that because you know, I do have cowgirl’n to do as well!

First up, are some shredded beef enchiladas. It’s a great thing to do with leftover shredded beef- or shoot- you could even make a roast and shred it simply because you were craving these!

What you will need to make this loveliness is:

About 2 cups of shredded beef (slow cook it in the oven overnight- or in a crock pot on low overnight). I’m going to assume that all my readers know how to shred a beef roast!
8 flour or corn tortillas (I will say that corn is more “authentic” but it’s also more time consuming. So flour will work if you’re in hurry and feel like making less of a mess).
7oz can of diced roasted green chiles (or you can make your own)!
1 1/2 cups of salsa verde (or you can make your own). Something tomatillo based would be best.
Garlic Salt and Cumin (to taste)
1/2 cup diced onion
2 tblsp olive oil
1 cup of shredded cheese (Monterey Jack, Cheddar, Pepper Jack or any combination of those)

For the sour cream sauce:

1/2 stick of butter
3/4 tablespoons of flour
1 1/2 cups sour cream
1 1/2 cups half/half (or milk if you want to be healthier)
2-3 beef bullion cubes
1 cup water
cumin, salt and pepper to taste

To make the filling:

Add the chopped onion to a pan with the olive oil. Saute until transparent.

Then add the beef, your green chiles and warm through, adding garlic salt and cumin to taste. I added about a 1/2 tablespoon of cumin and 1 teaspoon of garlic salt, but whatever suits your taste will be lovely. If you had some fresh cilantro to throw into the warmed beef mixture that’d be super awesome too!

Once warmed through, spread the mixture evenly over your 8 tortillas and top with shredded cheese. Tuck them together in a casserole dish and start the sauce. While you do that, it’s best to pre-heat the oven to 350. Doesn’t the temperature 350 get a lot of love in the world of baking? I mean, let’s think about this for a minute- most recipes call for some form of 350 degrees!

Now it’s on to making the yummy sour cream sauce. Usually sour cream sauce is for chicken enchiladas, but it’s so good, I figured that beef should get some love too, you know?

Add your butter and flour to the same pan in which you warmed the beef mixture. Let’s face it. There’s always good flavor left over from something like that, and I figure why waste it. I use a cast iron skillet for these sort of endeavors, so you get added flavor from the pan. You’ll want to make a basic roux and wisk that together that for a few minutes until it turns a golden brown. Then add in your sour cream, milk or half and half, and your bullion cubes- dissolved in the water, and bring to a boil, cooking until smooth. Add your salt (as needed) pepper and cumin.

When the sauce is seasoned to your taste, pour it over the enchiladas and top each with two tablespoons of green salsa and shredded cheese.

Bake it in the oven for about 15 minutes (or until the cheese is melted and the sauce is bubbly).

Yummy, right?

Here’s the little goodie served up. I topped it with another couple tablespoons of salsa verde. If you had fresh cilantro, I’d totally throw some of that on top too!

Now, mix up a margarita and enjoy!

Happy Tuesday and Happy Trails!