I don't have an actual recipe for this, but it's super delicious and easy to add your own favorite flavors to it :) Oh it's also ingredients we usually have in the house so it's an easy last minute meal especially when I haven't been to the store! Enjoy!!
1 lb ground beef - cook with some onion (i usually just toss in some miced onion), salt, pepper, chili powder or ground red pepper if you like spice and recently I have been adding a little bit of mole if I have it.
Mix ground beef with one can of corn , enchilada sauce and some sour cream. I usually just eyeball these.
Use a 9x11 rectangle baking pan and put 1/2 bag shredded cheese (mexican, chedder, whatever you have on hand) sprinled over the bottom of pan.
Put "heaping" spoonfuls of the meat/corn mixture into flour tortillas (i usually end up with 7-8) and put seam down in the pan. Put some more enchilada sauce on the top of the enchiladas and then sprinkle with the other 1/2 bag of cheese.
Bake for 25 minutes at 350!
I usually serve with mexican rice or beans or a salad.
Friday, August 29, 2008
Tuesday, August 26, 2008
Pigs in a Blanket- My grandmother's version
Ingredients:
Thin Round Steak
Bacon (your choice)
Diced onions
Beef broth
If needed, pound thin the round steak. Cut however many 2-3 inch wide strips you can, making them long strips. Lay a piece of bacon (uncooked) on the strip, add some diced onions (as much or little as you want), and roll up. Use a piece of string to tie the roll, so it doesn't come undone.
Put the rolls in the crockpot on low with beef broth for about 8 hours, and enjoy!
*Remember to remove the string before consuming all of the pig in a blanket. Apparently my great-uncle swore up and down that one dinner he got one without the string. My grandmother never missed tying one.
Thin Round Steak
Bacon (your choice)
Diced onions
Beef broth
If needed, pound thin the round steak. Cut however many 2-3 inch wide strips you can, making them long strips. Lay a piece of bacon (uncooked) on the strip, add some diced onions (as much or little as you want), and roll up. Use a piece of string to tie the roll, so it doesn't come undone.
Put the rolls in the crockpot on low with beef broth for about 8 hours, and enjoy!
*Remember to remove the string before consuming all of the pig in a blanket. Apparently my great-uncle swore up and down that one dinner he got one without the string. My grandmother never missed tying one.
Beer Cheese Risotto
Our last taco/poker party left us with a fridge full of beer!!!!! I wanted to be able to cook with it...so I came across this recipe. It was pretty good!!
Ingredients:
½ large onion, diced
1 shallot, diced
1 tablespoon olive oil
1.5 cup arborio rice
2 cups hot vegetable stock (approximate)
½ cup beer or more
¼ cup grated parmesan cheese
1 cup shredded extra sharp cheddar cheese
Heat the stock to near boiling.
Sweat the onions & shallots in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated.
Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around a third to a half cup of hot stock (this should be heated in another pan close by). Stir constantly while simmering. Repeat procedure for around twenty minutes--most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking.
Remove from heat, adding the parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more.
Ingredients:
½ large onion, diced
1 shallot, diced
1 tablespoon olive oil
1.5 cup arborio rice
2 cups hot vegetable stock (approximate)
½ cup beer or more
¼ cup grated parmesan cheese
1 cup shredded extra sharp cheddar cheese
Heat the stock to near boiling.
Sweat the onions & shallots in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated.
Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around a third to a half cup of hot stock (this should be heated in another pan close by). Stir constantly while simmering. Repeat procedure for around twenty minutes--most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking.
Remove from heat, adding the parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more.
Friday, August 22, 2008
Rigatoni Mediterranean
So I was a little adventurous last night, and decided to make something meatless for Eric & I. Turns out, it was great! I love all the vegetables in this dish, and it was a great change up from just spaghetti & meatballs, pepper penne, or mac n cheese (which I would normally make).
Ingredients:
1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced red onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup of ricotta cheese, ***optional
Cooking spray
1/2 cup grated fresh Parmesan cheese
**Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella & ricotta cheese. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
Enjoy!!!!!
Ingredients:
1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced red onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup of ricotta cheese, ***optional
Cooking spray
1/2 cup grated fresh Parmesan cheese
**Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella & ricotta cheese. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
Enjoy!!!!!
Thursday, August 21, 2008
Chile-Lime-Garlic-Tequila-Cilantro Compound Butter
This goes really well with ribeye steaks, also chicken breasts, not so well on pork. I can imagine it would be really tasty on any fish...DH doesn't eat fish, so I can't tell you...but let me know how it turns out if you try it out...this is awesome to make & easy, too!!
Ingredients:
1 stick unsalted butter, room temperature
2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)
1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**
1 tablespoon lime zest
2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!
2 teaspoons freshly ground pepper
1 teaspoon kosher salt
4 cloves of garlic
**Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.
**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***
Ingredients:
1 stick unsalted butter, room temperature
2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)
1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**
1 tablespoon lime zest
2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!
2 teaspoons freshly ground pepper
1 teaspoon kosher salt
4 cloves of garlic
**Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.
**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***
Chimichurri Chicken
This was dinner last night, sooo good!! I'm in love with EVOO & fresh herbs right now...so this hit the spot!
Ingredients:
1 tablespoon sweet paprika
3/4 cup flat-leaf italian parsley, a couple handfuls
3 tablespoons fresh thyme leaves
3 tablespoons fresh mint leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
4 cloves garlic
1 teaspoon cayenne
1 cup EVOO
1/4 cup red wine vinegar
1 teaspoon coarse salt
2 pounds or so of Chicken breast, chopped into small pieces
Preheat a grill pan over high heat. In a food processor, combine spices, herbs, onion, garlic & cayenne pepper. Heat oil in a small pan over medium low heat. When oil is warm, stir herb & garlic mixture into oil & heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs & garlic. Transfer to a bowl & stir in vinegar & salt.
Spoon half of the chimichurri over the chicken & coat completely & evenly. Cook over a grill & cook for 2 or 3 minutes on each side. Use extra sauce for dipping.
***I served it with brown rice & veggies...delish!!***
Ingredients:
1 tablespoon sweet paprika
3/4 cup flat-leaf italian parsley, a couple handfuls
3 tablespoons fresh thyme leaves
3 tablespoons fresh mint leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
4 cloves garlic
1 teaspoon cayenne
1 cup EVOO
1/4 cup red wine vinegar
1 teaspoon coarse salt
2 pounds or so of Chicken breast, chopped into small pieces
Preheat a grill pan over high heat. In a food processor, combine spices, herbs, onion, garlic & cayenne pepper. Heat oil in a small pan over medium low heat. When oil is warm, stir herb & garlic mixture into oil & heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs & garlic. Transfer to a bowl & stir in vinegar & salt.
Spoon half of the chimichurri over the chicken & coat completely & evenly. Cook over a grill & cook for 2 or 3 minutes on each side. Use extra sauce for dipping.
***I served it with brown rice & veggies...delish!!***
Lowfat Mexican Rice
Lowfat Mexican Rice (Serves 8)
2 tablespoons olive oil
2 cups uncooked rice
3 cups chicken broth
1 1/2 cups onion, finely chopped
3 cloves garlic, minced
1 (15 oz) can Mexican style tomatoes
1/2 teaspoon salt
1 green pepper, seeded & chopped
(extras - can of veggies)
*Heat oil over medium-high heat & saute rice until golden, about 5 minutes. Add 1/2 cup broth, onion, & garlic & saute for 2 minutes. Stir in tomatoes & their liquid, remaining broth, salt & green pepper. Bring to a boil; reduce heat to low. Simmer, covered for 20 to 25 minutes or until broth is absorbed.
2 tablespoons olive oil
2 cups uncooked rice
3 cups chicken broth
1 1/2 cups onion, finely chopped
3 cloves garlic, minced
1 (15 oz) can Mexican style tomatoes
1/2 teaspoon salt
1 green pepper, seeded & chopped
(extras - can of veggies)
*Heat oil over medium-high heat & saute rice until golden, about 5 minutes. Add 1/2 cup broth, onion, & garlic & saute for 2 minutes. Stir in tomatoes & their liquid, remaining broth, salt & green pepper. Bring to a boil; reduce heat to low. Simmer, covered for 20 to 25 minutes or until broth is absorbed.
Refried Beans
Here's my beans...they are pretty tasty!!!!!!
Refried Beans:
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
1 teaspoon ancho chili powder, or your preference
1 (15 oz) can pinto beans, drained and rinsed
2/3 cup chicken broth, plus more if needed
Salt & pepper
2 tablespoons chopped Fresh cilantro leaves
*Heat the oil in a large skillet over medium heat. Add the onion & cook until tender, about 3 minutes. Stir in the garli & chili powder & cook for 1 minute more. Stir in the beans & chicken broth & cook until the beans are warmed through, about 5 minutes. Mash the beans coarsley with the back of a wooden spoon, (I usually have my mini-food processor out & scoop out a couple cups out & blend it) Or you have a hand mixer and blend the beans, too. Add more chicken broth to moisten, if needed. Season with salt & pepper, to taste. Stir in the cilantro.
Refried Beans:
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
1 teaspoon ancho chili powder, or your preference
1 (15 oz) can pinto beans, drained and rinsed
2/3 cup chicken broth, plus more if needed
Salt & pepper
2 tablespoons chopped Fresh cilantro leaves
*Heat the oil in a large skillet over medium heat. Add the onion & cook until tender, about 3 minutes. Stir in the garli & chili powder & cook for 1 minute more. Stir in the beans & chicken broth & cook until the beans are warmed through, about 5 minutes. Mash the beans coarsley with the back of a wooden spoon, (I usually have my mini-food processor out & scoop out a couple cups out & blend it) Or you have a hand mixer and blend the beans, too. Add more chicken broth to moisten, if needed. Season with salt & pepper, to taste. Stir in the cilantro.
Corn & Black Bean Salad & Lime Cilantro Vinaigrette
We just had our last taco/poker party at our apartment, it was an awesome party and a great turnout. We always have lots of good food, here are some the things I served this past saturday night.
Corn & Black Bean Salad with Lime Cilantro vinaigrette:
Ingredients:
1 cup steamed or grilled sweet corn - I used 1 bag of frozen sweet corn
1 can black beans, drained & rinsed
1 large green bell pepper, diced
1 large red bell pepper, diced
1/2 large red onion, diced
1 small jalapeno, minced (seeds discarded if you don't want the spiciness!)
1 medium tomato, diced
1/4 cup extra virgin olive oil
1/2 cup fresh cilantro, finely chopped
1 tbsp cider vinegar
Juice of 2 limes
Zest of 2 limes
4 garlic cloves, minced
1/2 tsp sweet paprika
1/2 tsp fresh ground black pepper
1/4 tsp seasoned salt
1/4 tsp cayenne pepper
Directions:
*In a large bowl combine, corn, black beans, peppers, onions, jalapeno & tomatoes
*In food processor, combine cilantro, vinegar, limes, garlic, zest & spices - Blend until smooth, slowly add extra virgin olive oil.
Corn & Black Bean Salad with Lime Cilantro vinaigrette:
Ingredients:
1 cup steamed or grilled sweet corn - I used 1 bag of frozen sweet corn
1 can black beans, drained & rinsed
1 large green bell pepper, diced
1 large red bell pepper, diced
1/2 large red onion, diced
1 small jalapeno, minced (seeds discarded if you don't want the spiciness!)
1 medium tomato, diced
1/4 cup extra virgin olive oil
1/2 cup fresh cilantro, finely chopped
1 tbsp cider vinegar
Juice of 2 limes
Zest of 2 limes
4 garlic cloves, minced
1/2 tsp sweet paprika
1/2 tsp fresh ground black pepper
1/4 tsp seasoned salt
1/4 tsp cayenne pepper
Directions:
*In a large bowl combine, corn, black beans, peppers, onions, jalapeno & tomatoes
*In food processor, combine cilantro, vinegar, limes, garlic, zest & spices - Blend until smooth, slowly add extra virgin olive oil.
Subscribe to:
Posts (Atom)