“Kitchen sink” Fritatta..- Wednesday Weekly Recipe post

fritt

 

THIS, dish, is honestly, one of the most awesome culinary tidbits..A Fritatta is SERIOUSLY, one of the most versatile, healthy, quick, EASY meals to make- with WHATEVER you happen to have 😉  I used my medium skillet for this one, it was late, we were hungry, I was running out of stuff, BUT we ALWAYS have eggs..ALWAYS have some sort of veggies, and meats ..so ..get busy!!  😉  sautee whatever mix of stuff you happen to have..(mind you- NOTHING is “off limits” for this dish..) I used some grass fed BUTTER to sautee this in..>.. mmmm BUTTER…..( or you may use olive oil if you prefer)  Be creative 😉 get everything nicely sautee’d and soft. On the side, whip some eggs up ( with or without some cream, or broth for posterity)  pour egg mixture over your sautee mixture, cook until set a bit. If you add cheese, (or not) you may want to brown it a bit, so- set under a broiler for a few minutes, and wallah!

This is the best option, because it is a virtual crowd pleaser. You can tame the meatlover, or the vegetarian, the Paleo person, the Keto person, and pretty much just anyone who likes food. It is also great for breakfast, lunch and dinner too 😉 also served hot, room temp or cold..;-) win win win win!!  As always , I highly recommend using only the cleanest food available in your area, free range , grass fed, organic.. Health is Wealth.   ENJOY!

 

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Shredded Beef Enchiladas- Saturday Weekly Recipe post

Shredded Beef Enchiladas

PicMonkey Collage

Serves 4-6

The Stuff you Need;

  • 3 pounds beef chuck roast
  • 1/4 cup water
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 TBS butter1 large onion, chopped
  • 2 (4 ounce) cans chopped green chile peppers
  • 1 large diced jalapenos (optional- for heat )
  • 1 tablespoon all-purpose flour
  • 2 cups sour cream
  • 3 cups shredded Monterey Pepper Jack cheese, divided ( unless you want plain Jack-no spicy)
  • Olive oil for corn tortillas OR
  • 1- 2 cans Enchilada sauce ( to moisten instead of oil)
  • 20 (6 inch) corn tortillasWhat to do with the Stuff:You may eliminate stove top meat preparation altogether, and simply use crockpot with all spices on high 4-6 hrs the day before, or while at work.. otherwise, this method works well, as long as you follow instructions

Also: in reference to corn tortillas.. to prepare them for rolling; you may use the oil preparation OR use the your red enchilada sauce ( topping) to moisten. Another option, if you do not want to roll individual enchiladas, or the corn tortillas are breaking, you may layer them as a lasagne type dish- using all ingredients, topping with red enchilada sauce , cheeses, and avocados

  • Place roast in a large saucepan that has a tight-fitting lid
  • Pour in water, cover, and simmer on low for 30 minutes
  • Increase heat to medium/high, and brown the roast on all sides
  • Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin
  • Cover tightly and reduce heat to low
  • Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up
  • Shred the beef, using 2 forks or your fingers
  • Place shredded beef back into the saucepan with all the juices, and let cool to room temperature
  • In a large skillet, saute the onions in butter until just soft
  • Mix in flour and green chilies
  • Stir to make roux constantly for 2 minutes to cook the flour taste out
  • Stir in sour cream and 2 cups of Monterey Pepper Jack cheese
  • Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed.
  • Set aside and let cool.
  • Corn tortillas may be warmed in saute pan either with oil, or red enchilada sauce
  • Using tongs dip the tortillas, one at a time, into the oil or sauce for 10 seconds each side
  • Drain on paper towels, if using olive oil
  • Preheat oven to 375 degrees F (190 degrees C)
  • Spread sour cream mixture down the center of the tortilla
  • Top with about the same amount of beef
  • Roll up and place seam side down in greased baking dish ( 9x 13)
  • Repeat for each tortilla
  • Continue until you are out of the filling
  • Top with 1 can red enchilada sauce
  • Sprinkle with remaining Monterey Jack cheese
  • Top with avocado slices
  • Bake for 30 minutes or until cheese is melted and bubbling

Black Bean Burrito Bake – Wednesday Weekly Recipe Post

Black Bean Burrito Bake

black-bean-burrito-bake-x

Makes 4 Burritos

  • The Stuff you need:

  • 1 (7 oz can) chipotle chilis in adobo sauce
  • 1/2 cup sour cream
  • 1 (15-ounce) can black beans, rinsed, drained, and divided
  • 1 cup frozen whole-kernel corn, thawed
  • 4 (8-inch) flour tortillas (I use whole grain tortillas)
  • Cooking spray
  • 1 cup salsa
  • 1 cup shredded Monterey pepper jack cheese ( or plain if you don’t prefer spice)
  • Chopped avocados, onions, lettuce, tomatoes, olives, cilantro and jalapeno’s for garnish

What to do with the Stuff:

  • Preheat oven to 350°
  • Remove one chile from can
  • Chop chiles & reserve remaining adobo sauce and chiles for another use
  • Combine sour cream and chile in a medium bowl; let stand 10 minutes
  • Place half of beans in a food processor; process until finely chopped
  • Add chopped beans, remaining beans, and corn to sour cream mixture
  • Spoon 1/2 cup bean mixture down the center of each tortilla
  • Roll up tortillas; place, seam side down, in an 9 x 13-inch baking dish coated with cooking spray Spread salsa over tortillas; sprinkle with cheese
  • Cover and bake at 350° for 20 minutes or until thoroughly heated
  • Serve with listed garnishes
  • This dish can be made in advance and chilled; just bring it back to room temperature before baking.

Lemon Peppered Chicken Fajitas

Lemon Peppered Chicken Fajitas

lempep

Serves 4

The Stuff you need:

  • 3 boneless chicken breasts,pounded thin, sliced into thin strips
  • 
1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large sweet red onion, sliced
  • 1 serrano pepper (or jalapeno), minced
  • 4 cloves of garlic, minced
  • ¼ cup lemon pepper seasoning
  • Salt
 (about 1 teaspoon)
  • 2/3 cup olive oil

What to do with the Stuff:


  • Slice the large peppers and onion into strips, set aside
  • Combine garlic, serrano pepper, lemon pepper seasoning, 1 tsp salt, and olive oil
  • In a heavy storage bag, combine the marinade with the chicken and let marinate for 1 hour
  • Remove from refrigerator 30 minutes before cooking.
  • Preheat large skillet on medium/high heat for 5 minutes
  • Stir-fry the chicken strips for 10 to 12 minutes, or until the chicken starts to caramelize and brown
  • You may need to add a little more oil
  • When chicken is halfway through cooking, add the peppers and onions on other side of the pan, you want them to still be slightly crisp
  • Transfer the chicken, and pepper mix to a serving plate
  • Serve with flour or corn warmed tortillas & your favorite sides

Garnishes, Toppings and Side Suggestions:

  • Salsa
  • Avocados or guacamole
  • Sour Cream
  • Fresh Cilantro
  • Lime Wedges
  • Mexican Rice
  • Frijoles of your choice

Double Bean Burritos – Saturday Weekly Recipe post

 Double-Bean Burritos

mex

The Stuff you need;

  • 1 cup cooked brown rice
  • 1 cup chunky Mexican salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) flour tortillas
  • 1 can refried beans
  • 1 1/2 cup  shredded Monterey Pepper Jack cheese
  • 2 peeled avocados, cut into slices
  • 12 cilantro sprigs
  • Sliced pickled jalapenos – optional
  • Diced red onions- optional
  • Sour cream- optional

What to do with the Stuff:

  • Cook rice until done
  • Combine salsa and black beans in a small saucepan
  • Cook over medium heat 5 minutes or until thoroughly heated
  • Heat refried beans
  • Warm Tortillas
  • Spread 1-2 tablespoons refried beans over each tortilla
  • Top each tortilla with some rice
  • Add 1/3 cup black bean mixture
  • 4 tablespoons cheese
  • 2 avocado slices
  • 2 cilantro sprigs
  • Roll up burritos
  • Serve with side salsa, sour cream, sliced jalapenos, and diced red onions if desired

 

Mexican Stuffed Peppers -Wednesday weekly recipe post

Mexican Stuffed Peppers

stuffed.peppers

The Stuff you need:

  • 6 large bell peppers (you can use any color you’d like I stuck with red and yellow)
  • 1 cup cooked brown rice
  • 1 16 oz can of black beans drained and rinsed
  • 1 can of Rotel
  • 1 lime juiced
  • 2 large shredded chicken breasts
  • 1 cup of corn
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1/2 cup shredded Monterrey jack cheese
  • 1 tbs of taco seasoning  (see below- homemade version is AWESOME)
  • 1/2 tsp salt
  • 2 jalapeno peppers, diced (if you don’t like spice- de-seed ) 2 is for medium/hot- add or subtract according to your taste

What to do with the Stuff::

  • Preheat oven to 350
  • Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff
  • Place cored peppers into a large baking dish
  • In a large mixing bowl combine rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt
  • Mix in jalapenos, and shredded cheeses
  • Stuff each pepper with your filling
  • Bake for 30-45 minutes, or until the peppers are tender
  • Allow to cool 10-15 minutes before enjoying

HOME MADE QUICK TACO SEASONING

  • 1 tablespoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

Mix all together in a bowl, store in a spice jar 😉

Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

Pollo con Chorizo y arroz (Chicken and Chorizo Rice)

arroz con chorizo

 

The Stuff you need

  • 3 TBS Olive oil
  • 4 links (16 oz.) Mexican Chorizo
  • 8 boneless, skinless chicken thighs
  • 6 cloves garlic chopped
  • 3 stalks celery chopped
  • 1 small onion chopped
  • 1 small green pepper chopped
  • 1/2 small can tomato paste
  • 1 cup dry long grain white rice
  • 2 (15 oz.) can diced tomatoes
  • 8 cups chicken or veggie stock or broth
  • 2 bay leafs, halved
  • 1 TBS crushed red peppers
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 bunch green onions

What to do with the Stuff:

  • Cut the chicken thighs into small, one inch chunks
  • Add the oil to a large pot, along with the chopped chicken thighs and chorizo (squeeze the chorizo out of the casing)
  • Cook the meat over medium heat until the chorizo is browned and the chicken is white and firm (about 8-10 minutes), remove from pan, set aside
  • To that pot, add garlic,celery,onion, & pepper saute until veggies are soft
  • Add the tomato paste and dry rice to the pot, cook until rice is slightly browned ( 2-3 min) stirring constantly
  • Stir and cook for about two minutes, don’t let it stick/burn
  • Add the chicken broth and diced tomatoes (with juices) to the pot
  • Stir to combine and dissolve anything stuck to the bottom of the pot
  • add the bay leaf, cumin, paprika, and oregano
  • Add meat back to pot
  • Stir once more, place a lid on the pot, and turn the heat up to high
  • As soon as the pot reaches a full boil, turn the heat down to low and let it simmer for 30 minutes
  • After 30 minutes, turn the heat off and let the pot sit for an additional 10 minutes, undisturbed, to continue to steam
  • Remove the lid and fluff the jambalaya
  • Serve hot, topped with sliced green onion

 

Chipotle Pork Tacos

Chipotle Pork Tacos

pork.tacos

The stuff you need :

  • 1-pound pork tenderloin
  • 1 1/2 teaspoons grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons chopped chipotle chile, in adobo sauce
  • 4-6 garlic cloves crushed
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 cup thinly sliced shallots
  • 2 TBS olive oil
  • 8 (6-inch) corn tortillas
  • 1/4 cup sour cream (optional)
  • Chopped cilantro

What to do with the stuff:

  • Place pork tenderloin between 2 sheets of heavy-duty plastic wrap
  • Pound to 1/4-inch thickness using a meat mallet or small heavy skillet
  • Cut pork into thin strips
  • Combine pork, lime rind, and next 6 ingredients
  • Heat ½ of the olive oil in large nonstick skillet over medium heat
  • Add shallots to pan; sauté for 4 minutes or until tender
  • Place shallots in a large bowl
  • Add remaining olive oil to pan
  • Add pork; sauté for 3 minutes or until no longer pink
  • Add pork to shallots
  • Warm tortillas according to the package directions
  • Spoon 1/3 cup pork mixture onto each tortilla, top each tortilla with 1 1/2 teaspoons sour cream and cilantro
  • Fold in half, serve

 

It’s For REAL, authentic “Sopa de Arroz” (Mexican Rice) Saturday weekly recipe post

 

It’s For REAL, authentic “Sopa de Arroz”- (Mexican Rice)

Sopadearroz

Stuff you need:

  • 1 cup long grain rice
  • 3 roma tomatoes, cut in quarters
  • 1 medium onion, cut in quarters
  • 4 cloves garlic, cut in half
  • ¼ c fresh cilantro
  • 2 ½ c veggie, or chicken stock
  • 2 TBS chicken, veggie, or tomato bouillon (cubes or powdered)
  • 1 tsp cumin
  • 2 TBS vegetable oil

What to do with the stuff :

  • Puree tomatoes, onion, garlic, cilantro, cumin & bouillon powder in food processor until smooth
  • Heat vegetable oil in medium saucepan over medium-high heat
  • Add rice and sauté until rice turns a light golden brown
  • DO NOT (as much as you want to) STIR AFTER THIS POINT
  • Pour puree mixture over the sauteed rice
  • Bring rice to a boil
  • Taste broth, season additionally if necessary with salt & ground pepper
  • Cover saucepan and reduce heat to low
  • Simmer undisturbed, until all liquid has absorbed (approx 25-30 min)
  • Turn off heat and let set 5 to 10 minutes before serving

 

Mexican Chorizo & Eggs (Chorizo con Huevos) Wednesday Weekly recipe

Mexican Chorizo & Eggs (Chorizo con Huevos)

chorizo con huevos

The Stuff you need;

  • Olive oil (or bacon fat)
  • 1 small onion, diced (red, white or yellow onions)
  • 1 medium jalapeno` seeded and diced (use gloves!)
  • 1/2 lb (4-6 links) Mexican chorizo sausage, removed from casing
  • 5 to 6 eggs
  • Salt, pepper for seasoning
  • GARNISHES: optional…
  • Tortillas – (warmed for serving)
  • diced cilantro
  • sliced avocado
  • diced tomatoes
  • shredded cheddar or pepper jack cheese
  • What to do with the Stuff: 
  • Heat 2 TBS olive oil or bacon fat in large skillet over medium heat
  • Add the chopped onions, and jalapenos, and saute`until softened
  • Move onions & jalapenos to the side of the pan
  • Add ground up bits of chorizo
  • Use a wooden spatula to break up the pieces of sausage
  • Stir until the sausage is cooked through, though not necessarily browned
  • If you are not using lean chorizo, drain the excess fat from the pan before proceeding
  • If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn’t an issue
  • Crack the eggs one at a time, into the pan
  • Break the yolks and stir the eggs into the sausage
  • Add a light sprinkling of salt and pepper
  • Stir constantly until the eggs begin to set
  • Remove from heat

Serve immediately with a side of warmed corn tortillas and garnishes listed above.

Bon Appetite!