We're having a rough day over here so I'll quickly post what we ate a few nights ago (behind as usual!). This burrito recipe is quick and delicious. I always buy a rotisserie chicken at Costco when I'm there because I ultimately will make something during the week that requires cooked chicken--this is one of them. This salsa recipe is AWESOME!! Of course everything Ree makes is awesome. I make this salsa at least once a week and it's highly addictive (Kath, grab the Juanita's chips and make this salsa!). I half the recipe for me and my hubby to munch on during the week.
Creamy Chicken Burritos
3 chicken breast halves cooked and cubed
1 4 oz pkg cream cheese (not fat-free!)
1 cup salsa
1/4 tsp garlic powder
1 15 oz can pinto beans drained
1 1/2 cup shredded cheddar cheese
6 flour tortillas
Preheat oven to 350.Grease 9x13 baking dish.Add cream cheese and salsa to large saucepan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a bit runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce, tomatoes, olives etc.
Restaurant Style Salsa
recipe courtesy of The Pioneer Woman
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)(drain the juice)
¼ cups Chopped Onion (I double this)
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (I double this, too)
½ whole Lime Juice
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Thursday, January 27, 2011
Sunday, January 23, 2011
Steak with Twice Baked Potatoes and Fresh Pineapple and Blueberries On The Side
No pictures tonight. My camera doesn't like the bad lighting in my house. Just trust me when I say that tonight's dinner was yummy. Also, my brother-in-law's comment on my last post cracked me up because I was indeed planning on having steak and potatoes tonight.
Where I live we're lucky to have an amazing grocery store around the corner that sells organic produce and local, grass-fed meat. We're spoiled, actually, because they're reasonably priced, too. Tonight I made a sirloin steak, but you can use this made up marinade for anything. I like to tenderize my steak with my handy dandy meat tenderizer. Then I salt (I use only Kosher salt on everything) and pepper the steaks on both sides. Finally put the steaks in a large Ziploc bag and then pour in the marinade and let it sit in the fridge for 4-5 hours before you grill them.
Carrie's Marinade
1/4 cup of olive oil
1/4 cup of fresh lime juice
1/4 cup of soy sauce
1/8 cup of Worcestershire sauce
2 cloves of minced garlic
Combine all ingredients.
Ultimate Twice Baked Potatoes
4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tbsp butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar
cheese, divided
8 green onions, sliced, divided
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
Where I live we're lucky to have an amazing grocery store around the corner that sells organic produce and local, grass-fed meat. We're spoiled, actually, because they're reasonably priced, too. Tonight I made a sirloin steak, but you can use this made up marinade for anything. I like to tenderize my steak with my handy dandy meat tenderizer. Then I salt (I use only Kosher salt on everything) and pepper the steaks on both sides. Finally put the steaks in a large Ziploc bag and then pour in the marinade and let it sit in the fridge for 4-5 hours before you grill them.
Carrie's Marinade
1/4 cup of olive oil
1/4 cup of fresh lime juice
1/4 cup of soy sauce
1/8 cup of Worcestershire sauce
2 cloves of minced garlic
Combine all ingredients.
Ultimate Twice Baked Potatoes
4 large baking potatoes
8 slices of bacon
1 cup sour cream
½ cup milk
4 tbsp butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar
cheese, divided
8 green onions, sliced, divided
Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
Monday, January 17, 2011
Mexican Lasagna (with homemade Pico de Gallo)
I decided to join Kathee in her Meatless Monday dishes. Meatless Monday is much easier for me than Fish Friday (yuck). Honestly, I could totally live without meat, but I think my husband would freak out if I never made anything with meat anymore. But I continue to try to meatless meals all the time and have quite a few that we all really love. Mexican Lasagna is one of our favorites. One of the ingredients is salsa and I have found that I like pico de gallo better than regular salsa in this dish. I've included my pico recipe. One of these days I'll share my salsa recipe that I've recently discovered. I have to make it at least once a week because it's so addicting.
For FHE dessert we headed to 31 Flavors. Tomorrow is my husband's 32nd birthday and of course we had to get his free birthday cone. The kids talked nonstop during dinner about which flavor they were going to get. They were so excited! I was the same way as a kid. I still have fond memories of getting my free ice cream cone each year on my birthday. Mint Chip all the way (except today it was Winter White Chocolate...yum!).
from Everyday Food
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
2 medium tomatoes, cut into 1/2-inch dice (or 4-5 roma tomatoes)
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice (or two shallots)
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving. Makes 3 cups.
For FHE dessert we headed to 31 Flavors. Tomorrow is my husband's 32nd birthday and of course we had to get his free birthday cone. The kids talked nonstop during dinner about which flavor they were going to get. They were so excited! I was the same way as a kid. I still have fond memories of getting my free ice cream cone each year on my birthday. Mint Chip all the way (except today it was Winter White Chocolate...yum!).
from Everyday Food
1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
2 medium tomatoes, cut into 1/2-inch dice (or 4-5 roma tomatoes)
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice (or two shallots)
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving. Makes 3 cups.
Tuesday, January 4, 2011
Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
Today I am grateful for this blog. I've had a down day and was really comfortable on the couch with my warm quilt, snuggling my baby when my husband walked through the door. I contemplated having toast for dinner for a second but then realized that toast wouldn't be very fun to write about. So I got up and made dinner. I notice that when I don't want to do things that are normally fun for me (like cooking) then there must be something wrong. These baby blues seem to be lasting a long time this time. So, thank you blog for making me cook today.
Today I made Tex-Mex Egg rolls and they are so, so yummy. I usually always make them a day or two after I make Chinese Egg rolls because I always have egg roll wrappers left over and I can't let anything go to waste. Besides, like I said, these are sooooo yummy (especially the sauce!).
Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce
1 pkg. (5oz) yellow rice
1 tsp. salt
1 lb. Hot pork sausage
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can Mexican style diced tomatoes, undrained
2 cups shredded Monterey Jack
6 green onions, finely chopped
1 pkg. taco seasoning
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Cook rice according to pkg. directions, using 1 tsp. salt. Cool completely. Cook sausage in a skillet over med. heat, stirring until it crumbles and is no longer pink; drain well. Let cool. Stir together rice, sausage, black beans and next 4 ingredients in a large bowl. Spoon about 1/3 cup of mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling. Lightly brush remaining corner with egg; tightly roll filled ends towards the remaining corner and gently press to seal. Pour oil into heavy dutch oven; heat to 375 degrees. Fry egg rolls, in batches, 2-3 minutes or until golden. Drain on wire rack over paper towels. Serve with creamy cilantro dipping sauce.
Creamy Cilantro Dipping Sauce:
1 (10oz) can Mexican style diced tomatoes
4 oz cream cheese, softened
1 cup loosely packed fresh cilantro
½ cup sour cream
1 garlic clove, minced
Process ingredients in a food processor until smooth. Makes 1 ½ cups.
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