Red Enchilada Sauce

Ingredients:

3 tablespoons butter
1 tablespoon flour
1 15 oz can of tomato sauce

1 cup chicken stock
1 teaspoons chili powder

1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon onion power
1 teaspoon garlic powder
1/2 teaspoon salt


Directions:

• In a medium saucepan heat butter, add flour, smoothing and stirring with a whisk. Cook for 1 minute. Add can of tomato sauce. Add all the seasonings (chili powder, oregano, cumin, onion powder, garlic powder, salt) and whisk them around. Add chicken stock, Stir to combine. Bring to a boil, reduce heat to low and cook for 5 minutes. The sauce will thicken and smooth out. Serve atop your favorite enchiladas.

This sauce freezes really well! So use what you need and freeze the rest. Let it thaw on the counter for 2 hours before you use it or warm it up in a pan.

Amazing Pesto Sauce Recipe!

Recipe for Basil Pesto:

1 1/2 cup Basil – before chopping
3 Tablespoons Pine Nuts (You can use any nut substitute, almonds, walnuts; ALMONDS ROCK!)
1/3 cup Parmesan Cheese
1/2 cup Extra Virgin Olive Oil
Small clove of garlic

Throw all of this in a blender or a food processor and grind it to your desired thickness. This recipe makes one cup of prepared pesto. You can pour it over pasta, use it as a pizza sauce, a dip, whatever you want! You can also freeze it and use it later.