Burrito For Lunch

Shredded chicken with onions, peppers, beans, and cheese.  The chicken thigh was sauteed in a little oil with taco seasonings then the sliced veggies went in and cooked over low heat with the chicken atop them, covered.

Take a warm tortilla, smears a spoonful of beans, add the chicken and veggies and a handful of shredded cheese  Roll it up and place into a warm, covered skillet until the cheese melts and the heat seals the seam.

Tidbits

DSC_1277 (1600x1060)Mmm… chili!  I’m convinced this is the only way to prepare chili: Chop up a beef roast, add pork, onions, chili powder, garlic, soy sauce, rice vinegar, onion powder, garlic powder, chili sauce, brown sugar, black pepper, anchovy paste, fish sauce, salt, and whatever else that looks appropriate because I’m sure my list isn’t exhaustive.  Let all that marinate over night and cook it with more onions and chopped peppers before adding beans and more of whatever it needs in the way of chili powders and garlic.  This batch has minced bell peppers and a couple of jalapenos and is relatively mild.  Serranos or habaneros will up the heat to suit a more jaded palate.DSC_1264 (1600x1060)It’s hard to beat a decent ribeye.  Easy to cook and easy to eat.  We’ve taken to roasting potato halves cut side down with olive oil and kosher salt.20151030_082843[1] (1600x1060)Here’s Homer! He thinks he’s a dog.  Yet to catch a mole but not for lack of effort.  I have to say, we have plenty of moles for everyone to chase.  Jack is a champion mole catcher and Annie lends a hand.  I just wish they would fill the holes back up.DSC_1279 (1600x1060)Usually I make chili mac with plain boiled pasta but this time I ladled the chili over mac ‘n cheese.  I like these new dishes.PICT2464 (1600x1060)Mrs J has just organized a dog walk and the crew charges out into the yard, eager to see what’s new.  First stop is always the spot where she dumps corn and sunflower seeds – there are always new scents to savor.PICT1433 (1600x1060)I’m going to throw this up again, just because.  The shutter has tripped for some reason during that period where the light is low enough that the camera sensor has switched to night IR mode but there is still plenty to illuminate the whole scene.DSC_1268 (1600x1060)Burritos!  These are filled with roast pork, refried beans, and cheddar cheese.  We like burritos, they make an easy meal out of leftovers of all kinds – just about anything you can wrap a tortilla around.DSC_1281 (1600x1060)

Tidbits

via20150821_133622 (1600x1060)My brother-in-law and his wife pulled their new RV/camper rig down to Mrs J’s old home town and spotted it in a campground right next to the river.  It’s a pretty fancy rig, nicely appointed.  It’s not Trump level gold plated fancy but it is comfortable.  I took a picture through one of the camper’s windows of a tow heading downriver.  That’s the Mighty Mississippi, from the Illinois side, that’s Missouri over there.  When the river gets high, like it was this spring, this spot is underwater.  Plays hell on the landscaping.DSC_5411 (1600x1060)We see wasps of various types, along with the occasional honeybee at the hummingbird feeders, but this is the first time I’ve seen one of these bald faced hornets.  I leave it be in the hope that it will reciprocate.DSC_0797 (1600x1060)Mmm… burritos!  These are beef and bean, with cheddar and pico de gallo, rolled up and grilled in a little oil.  Zap them in the microwave for a minute before you brown them – saves time and assures that the cheese melts.DSC_0685 (1600x1060)Buffalo wings!  I usually make more but I had some vacuum sealed and frozen and there weren’t as many as came in the fresh package – I divided that in two and froze them separately to cut down on leftovers.  Most of the time I bread the wings before frying them but these went straight into the hot oil after drying them with paper towels.DSC02784 (1600x1200)Kittehs!  The black cat is Frank, he came in feral and was a wild thing at first but he’s been slowly coming around.  He’s been at St Francis for about three years and gets along well with other cats.  Mrs J says he won’t let her pet him but the lady they call The Cat Whisperer is able to.  The dilute calico is Daisy, a five month old kitteh that is chipped and vaccinated and is ready for adoption.DSC_5406 (1600x1060)Bea expresses an interest in the catnip Mrs J has growing in a pot.  I was fully expecting her to climb right in but she held off.DSC_0817 (1600x1060)My basil is still doing well, I’ve been clipping the blooms off as they appear, that seems to keep it vigorous.  I guess I need to think about what to do with all those delicious leaves.  I suppose I could dry a lot of them and process them to use in recipes.  I’m not a big fan of pesto but I may make up a batch or two and freeze it in an ice cube tray like all the other folks on Google advise.

Friday Recipe Exchange: Grilled Herb Steak Tacos

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I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.

For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.

On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).

Earlier in the week, an excellent and creamy, sharp goat cheese was the center piece of my Stuffed Burgers (recipe here) for dinner. So easy to make and full of juicy flavor.

The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.

For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.

With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?

Now for the featured recipe:

Grilled Herbed Steak for Tacos or Burritos

Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.

Herb Paste

  • 1/2 cup packed fresh cilantro leaves*
  • 3 tsp crushed garlic
  • 3 green onions
  • 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1 tbsp fresh limejuice

Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.

Steak

  • 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
  • 1-1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.

To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.

*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.

That’s if for this week, have a terrific weekend – TaMara

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Tidbits

DSC_9526 [1600x1060]We have a couple of freezers jammed full of items that may not be labeled with all the info you might wish for but usually enough if you have a good memory.  I pulled one crusted zip lock bag with “brisket” scribbled on it and the sammich here is what came of a portion of it.  I smoked a brisket some time ago and this is part of that, there may be more – I dunno.  It made a decent lunch.  On top is some ancient giardiniera that I added some olives to because of reasons.  The sauce is a new to me item from Texas Pete they are calling sriracha-cha.  Works for me.DSC01302 (1600x1200)And a puppy!  I have no info at all on this one, nor the ones to follow in this post.  I ordered a battery powered LED light so Mrs J could have a portable source she could use while at the shelter.  I mounted it on a tiny tripod meant for tabletop photography but it can be easily hand held.  Results so far are encouraging.DSC_9530 [1600x1060]I used some of that duck fat to roast these potatoes, they were pretty good but I’m sure I’ll do better the next time.  The chicken was fried in some of it as well.  The breast came pre-sliced to about 1/4″, I dusted it with seasoned flour and plopped it directly into the hot fat.  I parboiled the potatoes, then tossed them with the duck fat, rosemary, and kosher salt and roasted them on a tray in the oven.  They needed more time to brown but everything else was ready to go so I went with them as they were.DSC01301 (1600x1200)Moar puppeh!  I think the new light is bright enough to bounce off the ceiling there at the shelter.  It does have a frosted plastic diffuser mounted to soften the light, and it can be dialed down if needed.DSC_9541 [1600x1060]Mmm… brisket and egg burritos from this morning.  The last of the thawed brisket with scrambled eggs and cheese.  I like that new sauce, it has more of a cooked taste compared to basic sriracha – the brand with the rooster on the label.DSC01293 (1600x1200)One last puppy to wind this post up.  Remember to look at the shelter’s Facebook page for more info on adoptable pets and (hint hint) contribution links.

Tidbits

DSC_9141 (1600x1060)Just a reminder:  You can make a burrito out of nearly anything you can wrap a tortilla around.  We had chicken chili with white beans a few days ago and the little dab of leftovers worked great with the addition of Monterey jack.DSC00571 (1600x1060)I call this a “cuddle” of puppies.  I like how the little guy with the white on his muzzle is framed in this picture.DSC_9146 (1600x1060)Mrs J likes banana bread so much that she buys bananas and lets them ripen just so she can make it.  The one has raisins and pecans.  I found a jar of apple butter on the pantry shelf, applesauce works well as an accompaniment but apple butter just goes it one better.DSC_4902 (1600x1060)Notice the subtle segue from apples to snakes?  LOL  Here’s your random wildlife, a small snake in the grass beside the walk this morning.  I’m not sure what species it is but I would guess it’s a juvenile black rat snake.  The mottled look fades over time.DSC_9158 (1600x1060)We made the last batch of tomatoes into soup and canned 7 quarts.  I amazed myself with a practical application of arithmetic – I knew my canner would hold seven quart jars so I figured how many inches of juice I needed and let the tomatoes reduce at a simmer until it measured the correct depth.  I won’t burden you with the formula lest I make a foolish error but if I remember correctly 7 US quarts is a tad over 5 inches in my 10″ pot, I think I went five and a quarter-ish, making a mark on a wooden spoon.DSC00585 (1600x1060)I never said there wouldn’t be math!  I did say there would be kittehs, though.  They named this one Brock and he was adopted the next day after Mrs J posted this picture on the shelter’s facebook page.DSC_9157 (1600x1060)I’ll close out with a couple of sammiches, here’s a loaded chicken tenders sammy with some potato salad from the local Kroger deli.DSC_9163 (1600x1060)More sauerkraut than pastrami on this reuben.  There wasn’t much pastrami left so I compensated a tad.

Friday Recipe Exchange: Santa Fe Wraps and Enchiladas

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I live within walking distance of one of the best family owned Mexican restaurants around, they have some of my favorite green chile sauce ever, so I rarely go to all the trouble of making a Mexican style meal.

But JeffreyW is always making some yummy south of the border treat. He was burning up the blog with some great recipes this week, so I’m going to highlight those tonight. Then the featured recipe is a simple and tasty wrap I often make for a casual meal when I have company.

First up, JeffreyW makes some excellent Chimichurri that I can’t wait to try.

Chimichurri is a  green sauce used for grilled meat, originally from Argentina. It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

Photos and recipes here and here (he changes things up a bit the second time around).

Pictured above are JeffreyW’s Chicken Enchiladas, recipe and more photos here.

For a quick kid-friendly dinner, I make a fun and popular with the kids Burrito Pie, recipe here.

What’s cookin’ this weekend? Anything fresh from the garden making it to your table yet? Hit the comments and don’t forget to share some of your favorite recipes, you guys have been great at giving me new recipes to try.

The featured recipe tonight is one of my quick and easy meals that works great when I have a house full and I want a casual build-your-own main course.

Santa Fe Wraps

(There is a full dinner menu at this link).

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin, London broil, or flank steak thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all the water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and simmer an additional 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*Go wild, use a couple of different colors for added flavor and a pretty presentation.

Also, please note my friend who lived in Santa Fe says it needs chopped green chiles to be authentic. So add as desired.

That’s it for this week….happy Friday the 13th.  – TaMara

 

Burritos and Enchiladas, with Kitteh

DSC_7302 (1600x1060)The enchiladas first.  Pork and Monterey jack with a smear of refried beans inside white corn tortillas.  I stirred more cheese into the beans for a side and that worked pretty well, they would make a good dip all by themselves.  The sauce came out of a jar, nothing special, the house enchilada sauce from Kroger’s.DSC_7298 (1600x1060)These were from earlier in the day.  Basic grilled burritos with the same pork shoulder I braised yesterday.  These had cheddar in them.  We were all stir fried out so we went Tex-Mex today.DSC_7291 (1600x1060)Post needs moar kitteh!  Ginger is a tough product tester and not any old cushion will do.  Here he tries on a recent project of Mrs J’s.20131109_105120 (1600x1060)You can’t expect a kitteh to work all day, now.  There are kitteh union rules and Toby is the shop steward.