Love shrimp and love enchiladas so… I am going to try this in the NEAR future:
A few weeks bk Safeway had NY roasts on sale for $5.99 a pound. yeah,I know! I scooped up four of them and stuck them in the freezer.
Tonight I prepared a second one. Very simple.. Kosher salt, black pepper,garlic and some mesquite seasoning. I let it sit with those seasonings in the fridge for a couple of hours.
After letting it sit to get to room temperature… We roasted it in the oven.
425 degrees for 15-20 then turned down the heat to 325, and slow cooked it to 130 degrees… Let it sit for 15 minutes and served with baked potato and broccoli. scrumptious!! Try this method next time you have a roast..
Well tonight I made tamales for the first time. And I am trying the low carb diet so was shocked to find out how few carbs are in baby corn! These turned out a little mooshier than expected but very delicious and I am estimating about four carbs per tamale.
Boneless pork roast 1 Lb
Salt and pepper to taste
I used a bit of Krogers brand jarred enchilada sauce
Put in in the slow cooker on high for a few hours
This is where it gets weird:
Two or three cans baby corn, smashed in a food processor
3/4 cup almond meal or flour
One tbs cumin
One tsp garlic salt
One tsp chile powder ( I used chipotle)
Three tbs coconut oil
Corn husks softened in very hot water for 15 minutes
Whatever condiments you want. I served sliced avocado, salsa, and sour cream.
Place pork roast in slow cooker rubbed with whatever spices you want… I used oregano garlic salt black pepper and a little jarred enchilada sauce. Set on high for four hours.
Masa: put three cans of drained baby corn thru food processor. Really mash it up. Add 3/4 cup almond flour. Add cumin, chili powder, salt and pepper to taste . Add the coconut oil and stir it all up.
Meanwhile be soaking corn husks in hot (boiling) water for 15 minutes.
Take out a husk, spread some masa over 2/3 of it, place a line of pork over that, and roll it up. I did left, bottom, right , leaving the top open.
Steam your tamales till semi firm. I had no steamer so I used a colander inside a really big pot. It took like 30 minutes per six tamales.
Serve with whatever condiments you want ( avocado, salsa, sour cream). Enjoy!
Tonight’s dinner selection is beef fajitas.. I put together a marinade from a couple recipes from allrecipes.com
the ingredients for marinade:
1/4 cup vegetable oil
1/4 cup distilled red vinegar
1/4 cup Worcestershire sauce
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper
2 teaspoons crushed garlic
1 teaspoon dried, crushed Mexican oregano
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
A couple nights ago I was craving Hungarian goulash with those nice wide egg noodles. This is the recipe I started with. I used beef stew meat (chuck) instead of sirloin and trimmed the fat. I also used tomato sauce and water instead of the beef broth. Some goulash recipes I have seen call for a tablespoon or two of brown sugar, so I added that. Additionally, I liked the way the lemon juice brightened up the sauce, so I added a little extra of that. Finally, I had three lovely big organic carrots, so I cut them into thick chunks and added those as well. And instead of using the stovetop, I put it all in the crock pot and cooked it on low for seven hours. It turned out very well!
I’m not sure why this recipe is called West Coast, because it had kind of a Scandinavian taste to me. I had most of the ingredients so thought I would try it. I was out of corn starch so I added a little flour after melting the butter and sauteing the onions and garlic… then added the cream and milk and other ingredients, including large raw shrimp, deveined and peeled. Otherwise I followed the recipe exactly. It was really good and it is something different for sure…
I found myself with alot of leftover sirloin steak… what to do? So I sliced it really thinly, and cooked it with some Carolina bbq sauce. In a separate pan I sauteed some sliced vidalia onions. After they began to soften I added some chipotle pepper, a dash of salt, and a teaspoon or two of molasses. Put it all together on a warmed bun and… voila! Easy and yummy dinner.
I like to make chili once in a while, but this batch turned out particularly good and has a couple of non standard ingredients. I had a large an of hominy (look at the wiki article , its interesting) , so I threw that in there. Near the end I tasted it and realized it was too spicy for my grandkids who were coming over, so I threw in a couple of potatoes to absorb the heat. The potatoes were unexpectedly good in the chili…. I will definitely add them again next time I make this. My mom loved it , she said “This is award winning chili and you could win a contest!” Mom is so cute.
1.5 lb ground sirloin
One chopped large onion
One chopped green pepper
One 28 oz can hominy, drained
One 15 oz can dark red kidney beans, drained and rinsed
One 15 oz can pink beans, drained and rinsed
One 28 oz can crushed tomatoes
One 15 oz can diced tomatoes
Two medium potatoes, chopped ( I used yukon gold)
One teaspoon chipotle pepper
One tablespoon chili powder
One tablespoon caldo de tomate (tomato boullion granules)
One teaspoon sugar
One teaspoon oregano
Four cups of water (adjust to how soupy you want it)
Saute the ground beef, onion and green pepper together, drain. Add all the other ingredients and let simmer together over low to medium heat until the potatoes are done. Adjust seasoning to taste. I had available on the side chopped cilantro and shredded cheddar cheese.
The holidays are quickly approaching and I don’t know about you, but I am always looking for meals that simplify my day. I would much rather be decking the halls than peeling potatoes, if you catch my drift. This recipe screams simplicity and Mexican (two of my favorite things) all rolled up into one! You can’t ask for anything better. Even though it is a casserole, I found it to be good wrapped in a tortilla, as well. Also, feel free to add what you like: sour cream, guacamole, corn, etc. The sky’s the limit!
- 1 pound Ground beef
- 1 can refried beans
- 1 jar salsa
- 1 pkg taco seasoning mix
- 21/2 cups coarsely broken tortilla chips
- 3/4 cup chopped bell pepper
- 4 medium green onions (sliced
- 2 medium tomatoes (chopped
- i cup shredded jack or cheddar cheese
- 1/4 cups sliced olives
- 1 cup shredded lettuce
- 1. Heat oven to 350 degrees F. In 12 inch skillet brown ground beef. Drain. Stir in refried beans,salsa,and taco seasoning and water. Heat to boil stirring occasionally. In ungreased 2 quart casserole place
- 2 cups of broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell peppers, onions, 1 cup of the tomato, cheese, and olives.
- Bake uncovered 20-30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining tortilla chips
Tonite I made real live pizza with home made crust etc. Here is my crust recipe: Jay’s Pizza crust its not too hard… requires about one hour and twenty minutes of rising time. After that add your favorite sauce and ingredients… I used Rinaldi Tomato Basil sauce. And I added thinly sliced green bell pepper, tomato , onion, and sauted mild italian sausage. Delicious!