Thursday, August 30, 2012

The Mexican Cooking Streak Continues

I have seen a version of these burritos in numerous places on the web; Food Pusher, Life as a Lofthouse, Plain Chicken, and even Food TV all had a version of this recipe.  I am not sure where it originated, but I am sure that these are some pretty tasty burritos.  They are also easy to prepare and very filling.

Chile Colorado Burritos


2 pounds stew meat
1 large 28 oz. can mild enchilada sauce (I use Old El Paso)
2 beef bouillon cubes
1 can refried beans (I use Old El Paso)
1 small can diced green chilies (optional)
8 burrito size flour tortillas
2 cups shredded cheese (I used Monterrey Jack)
Avocado slices (optional)
Sour Cream (optional)
Cilantro (optional)

Put beef, bouillon cubes, green chilies if you are using them, and enchilada sauce into a crock pot and cook on low for 8-9 hours. The beef should break apart easily when it is done. 

Heat beans through. Drain meat from juice, but reserve the juices which will become your sauce. 

Spray a 9x13 baking dish with non-stick spray. Put a little of the sauce in the bottom of the dish. Spread beans evenly on tortillas. Add meat evenly on tortillas, and put a little cheese in each burrito.  Roll up and place in baking dish. Pour remaining juice over burritos and sprinkle remaining cheddar cheese over the top.

Bake at 350 degrees until cheese melts, about 15-20 minutes.

Serve with avocado slices or sour cream or whatever else you like.  A little chopped cilantro on top would be great, too. 

Sunday, August 26, 2012

Good Stuff, Maynard

I have been looking for a fantastic green chile and chicken enchilada recipe for some time. I have found other ones in the past, but they didn't make the cut.  That is until today.  These enchiladas are so tasty, you will have a hard time not going back for seconds or thirds!

Honey Lime Chicken Enchiladas

3 Tablespoons honey
1/4 cup fresh lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
10 flour tortillas (soft taco size)
16 ounces Monterrey jack cheese, shredded
2 cans (10 oz each) green enchilada sauce (I prefer the Las Palmas brand)
1/4 cup heavy cream

Directions:  Preheat oven to 350 degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the shredded chicken. Let marinate for 30 minutes.

Spray a 9x13 pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan. Take one tortilla and fill with chicken and a few tablespoons of cheese. (Make sure to save at least 1-1/2 cups cheese to sprinkle over top of enchiladas)  Roll up tortillas and place in prepared pan. Repeat with all tortillas, chicken and cheese.

Mix together the remaining enchilada sauce and cream. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it)  Sprinkle the reserved cheese evenly over the tops.

Bake uncovered for 30-35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!

I saw this recipe on Life as Lofthouse, but it was an adaptation of a recipe from The Sisters CafĂ©.  

Fresh Fruit!

For Hyacinth--
This is my idea of cooking lately.  Go to the farmer's market.  Buy a cantaloupe or other fresh fruit of your choice.  Cut it up.  Eat it!  Yum!

Thursday, August 16, 2012

My Buddy

This is my best buddy, Boo.  He is the most eccentric dog I know, but I adore his personality.  He is quirky, at times standoffish, and at times lovey and clingy.  He cracks me up.  He is always up for play.  His favorite game is when I chase him.  He absolutely loves it.  Also, I love when he cuddles up to me because his fur is like human hair.  It is so soft.  Silky soft, actually.  Plus, how can you not like those ears.  I mean, they just frame his face and make his expressions so cute.  Everyone that meets Boo wants to take him home.  He just has a magnetic pull over people, and he has had that since he was a puppy.