FFf Eclectic Red Barn: recipes
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Tuesday, July 29, 2014

Mango Pound Cake

I am still on the mango kick. With all the mangoes we picked, no wonder. If you are new here, remember all the mangoes we harvested this year. I made so many dishes, but have not been able to get them all posted. Plus you would probably be bored with mango, mango recipes day after day. I thought I would share my mango pound cake.

Although I used fresh mangoes in my pound cake, you could use frozen mangoes. The mangoes made the cake very moist. I put a buttermilk frosting on it, but you could also just sprinkle it with powdered sugar.
Eclectic Red Barn: Mango Pound Cake

Thursday, July 17, 2014

Black Bean and Corn Salad

I love to make all kinds of salads in the summer and this Black Bean and Corn salad is great. You can serve it hot or cold.

There are a lot of black bean and corn salads out there but I adapted a couple recipes to come up with my own version. 
Eclectic Red Barn: Black Bean and Corn Salad

Friday, June 27, 2014

Pineapple Mango Salsa

Yikes, the mangoes have been coming fast and plentiful. I have been making lots of recipes, but it seems I have no time to post. Too many mangoes to cut up! We are getting around 40 per day!

The first thing I had to make was salsa. We love our salsas and mango is my favorite. I was so lucky that one of our pineapples was also ripe. It is so wonderful to make fresh food from your own fruits. It doesn't get any better than that.
Eclectic Red Barn:  Mango Pineapple Salsa

Wednesday, June 18, 2014

Fresh Fruit Dip

With summer right around the corner, that means backyard parties, cookouts, and fresh fruit. Although most fresh fruit is available all year, nothing beats fresh fruit in the summer, especially if you have fruit trees.
Eclectic Red Barn: Fresh Fruit Dip

Monday, May 5, 2014

Coconut Chicken Curry

If you are craving Indian, why not make your own at home. This curry dish has fewer calories and fat than the traditional restaurant versions and that is good news for us.
Eclectic Red Barn: Coconut Chicken Curry

Wednesday, February 5, 2014

Warm Up with Pasta e Fagioli

This has certainly been a crazy winter. I know everyone up north is waiting for spring. We have even felt the cold affects down here in Florida. Much cooler temps than usual. So as the temperature drops, it is great to warm up with some soup. I have always loved Olive Garden's Pasta e Fagioli soup and when I came across this recipe, I decided to try it. I don't know where it came from, I only have a photo copy.   It turned out great.
Eclectic Red Barn: Pasta E Fagioli Soup
It is not hard to make, but you do have to chop a lot. You could cut this time down by buying already chopped vegetables, but that would cost more. Depends on how much time you have.

Tuesday, January 28, 2014

Sour Cream Chicken Enchiladas

Looking for a simple and fast dinner idea? These chicken enchiladas are easy to put together and taste great. If you use a roasted chicken, it goes together even faster. I like to make my own shredded chicken. I takes a little more time, but I love the flavor. I will share how I do this in another post. 

I did not put the onions in this batch, since my stomach doesn't like them. You can change up the cheeses to suit what you like, these make a great combo.
Eclectic Red Barn: Sour Cream Chicken Enchiladas
I divided the chicken mixture among 6 flour tortillas, that is all I had on hand. I placed them in the dish with the seam side down.
Eclectic Red Barn: Rolled Unbaked Enchiladas
 Next I made the roux.
Eclectic Red Barn: Roux for Enchiladas

I added the sour cream and green chilies to the roux and poured it over the tortillas. Added the remaining cheese and baked it at 400 degrees for 20 minutes. Yummy!
Eclectic Red Barn: Sour Cream Chicken Enchiladas

Recipe:                                                                                                          Print

Sour Cream Chicken Enchiladas



1 lb shredded chicken breast(can used a roasted chicken)

1 medium onion, chopped

1 tablespoon vegetable oil

8 flour tortillas, softened (8 inches each)

1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided

1/4 cup butter

1/4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies


1. In frypan, cook onion in oil over medium-high heat until golden. Add shredded chicken and heat through.

2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with non-stick cooking spray.

4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I hope you enjoy this as much as we did.

Linking to these parties:
 What did you makeMemories by the MileLinky Party31 Days to Slash Your Budget PainlesslyInline image 1thursday favorite things blog hopThrifty Thursday Linky Party at LivingWellSpendingLess.com!Made in a DayInspire Us Thursday Link PartyCraft Frenzy FridayThePinJunkie2013 Shab Friday logoPhotobucketCreativity Unleashed link party!

Sunday, December 1, 2013

Southwest Turkey Burger and Kale Chips

Don't get enough green vegetables?  Have you ever wondered what to do with kale? Kale is a nutritional powerhouse. One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Wow, move over spinach!
Eclectic Red Barn: Southwest Turkey Burger & Kale Chips
This turkey burger and kale chips makes a super healthy meal with great taste.

Thursday, October 31, 2013

Apricot-lime Shrimp

I love dishes that you can add anything to and it seems to work. This dish does that for me. It is easy to prepare and makes a delightful meal. Not too heavy and not too many calories. I found this recipe in Family Circle a few years back. I have made many modifications to it. Here is my latest version.
Eclectic Red Barn: Apricot-lime Shrimp

Wednesday, October 9, 2013

Sour Cream Coffee Cake

Need a moist and delicious coffee cake, then you should consider this sour cream coffee cake. I needed to send some good to my husband's office and I picked this. It was a hit, they loved it.
Eclectic Red Barn: Sour Cream Coffee Cake

Monday, September 30, 2013

Fall reminds me of stews

Now that fall is officially here and the weather has turned cooler, well maybe not everywhere, still warm here in southern Florida, it is time for stew. 

My husband craves Brunswick stew. He loves this stuff. His brother lives in Georgia and when we go there, we have to stop at every BBQ stand to try their Brunswick stew. Some are better than others. Last month when we were visiting my son, my husband was looking through a new cookbook and found this Brunswick stew recipe. That meant that I had to make it. 

Eclectic Red Barn: Brunswick Stew with Pulled Pork

Thursday, September 26, 2013

BBQ Pork Sandwiches

Fall reminds me of comfort food. One of my husbands favorite comfort sandwiches is a BBQ pork sandwich.  Sometimes I think he grew up in the south the way he likes southern food even though he grew up in Wheeling, WV. Maybe it is just something about southern cooking! 

A few years ago I was watching the Food network and Paula Deen was making these BBQ pork sandwiches. I made them for my husband - and the rest is history!
Eclectic Red Barn: BBQ Pork Sandwiches

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