Green Enchilada Sauce (Kate's Knockoff Cafe Rio Recipe)

Green Enchilada Sauce (Kate's Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I'm using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

this is WOW! It is wonderful for anything! I think I need to make more!

Homemade Lemon Ice Cream

Lemon Ice Cream

5 1/2 c. sugar
juice from 6 lemons
juice from 4 limes
3 quarts milk
1 pt. whipping cream
2 t. lemon extract

Homemade Bath Salts

Directions for Homemade Peppermint Bath Salts:

Ingredients:
Peppermint Essential Oil
Epsom Salt
Sea Salt
Powdered milk
Food Coloring (optional)

Directions:
Mix together in a gallon size Ziploc bag
1 cup Sea Salt
2 cups Epsom Salt
1/3 cup powdered milk

Add the essential oil one drop at a time and mix well to achieve desired fragrance. Tint the mixture in the same way with the food coloring. (I used red and it didn't dissolve well. But it turned out cute because it almost looked like chunks of candy cane. When you add the hot water it turns light pink)
This Stuff is amazing! Thanks Angela!

Alfredo Sauce

• I found this recipe on Utah Deal Diva. It is yummy and easy. Everyone who has tried it, has asked for the recipe. Hope you enjoy.
  
  Alfredo Sauce
  Ingredients:
  · 3 TBSP butter
  · 1 1/2 -2 TBSP flour
  · 2 cups whole milk
  · Half a block of cream cheese {cut into chunks. Low-fat varieties work just as well!}
  · 3/4 cup Parmesan cheese {can use fresh or Kraft}
  · 1 teaspoon garlic powder
  · salt & pepper to taste
  I also add fresh garlic and spices.

Directions:
Melt butter in a saucepan on medium-low heat. Once melted, whisk in the flour. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.

Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine. Heat the sauce back up before adding the Parmesan cheese. Simmer this until all is melted, and mixed well. Add salt, garlic powder and pepper to taste. Serve over noodles, with chicken, in a pizza, or however you like it!

Tips: I normally double this recipe, so that I can use the whole block of cream cheese. I freeze about a cup in small containers, for future dinners. I love this sauce and use it in a variety of ways, however my favorite is in the pasta dish described below. It's so easy and versatile! If it's summer, add zucchini, cherry tomatoes and fresh basil. In the winter, I add eggplant, collard greens and frozen bell pepper. Really, I use whatever vegetables I can get inexpensively! I don't actually have a recipe for this, I just toss things in and call it good!