Sunday, March 17, 2013

Chile Colorado Burritos

I love Mexican food but since our favorite "hole-in-the-wall" Mexican restaurant moved and became too "Americanized" we haven't been able to find a place we like.  This recipe is every bit as good as any burrito that we've had in our old favorite restaurant and much better than the burritos we've found since.  It's easy to make but tastes like you've been slaving over the stove all day.  Even my kids love it; which is a huge plus.

  • 1 1/2 to 2lb stew meat or other beef cubed (top sirloin is great)
  • 1 large can mild red enchilada sauce (amount isn't too important but you need at least 19oz)
  • 2 beef bouillon cubes
  • 1/2 can re-fried beans
  • 5-7 burritos size flour tortillas (I recommend using the raw tortillas that you cook yourself.  They taste so much better)
  • 1c+ shredded cheddar cheese

Put the beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hour or until the meat is very tender.  

When the beef is done (very tender and flakes when stirred) taste and add more salt if desired.  Heat up the refried beans in the microwave and put your oven on broil.  In a casserole dish, lay out a tortilla.  Place on tortilla about 1/2c of the meat, drained with a slotted spoon, and a spoonful of beans.  You can add a little shredded cheese also if you want to.  Roll into a burrito (tucking the sides in) and lay in your casserole dish.

When you've rolled all of your burritos, pour some of the remaining enchilada sauce from the crockpot over the burritos to cover them.  Sprinkle with some cheese. 

Broil until the cheese is bubbly, about 2-4 minutes.

Source: Food Pusher

Sunday, March 10, 2013

Antipasto Pizza

Homemade pizza is a staple in our home.  With our busy schedules I don't always have time to make a big meal but I also don't like how unhealthy and expensive it is to order pizza. Although the kids are happy to always have pepperoni and cheese pizza, it has started to get old for the adults.  So I'm always trying find new toppings for our pizzas.  This Antipasto pizza really hits the spot for us grown-ups.  I especially love the fresh basil on top.  I cooked the basil with the pizza but I think it would taste even fresher if you sprinkled it on after you pulled the pizza out of the oven.

Serving size: 1 slice   Calories: 303   Total Fat: 14g  Saturated Fat: 5g  
Cholesterol:  36mg    Sodium:  971mg   Carbs:  26g  Protein:  19g
Nutritional information is approximate depending on the crust and sauce you use.

  • 1 prebaked 12" pizza crust
  • 3/4c pizza sauce
  • 2c (8oz) shredded mozzarella cheese, divided
  • 1/2c roasted sweet red peppers, julienned
  • 1/2c marinated, quartered, artichoke hearts, drained
  • 1/4lb thinkly sliced hard salami, julienned
  • 1/4lb sliced deli ham, julienned
  • 1/4c minced fresh basil
Place the crust on an ungreased pizza pan.  Spread the sauce over the crust; sprinkle with 1c cheese.  Top with the red peppers, artichokes, salami, and ham; sprinkle with the remaining cheese.

Bake at 450' for 10-12 minutes or until the cheese is melted.  Sprinkle with the basil.

Source:  Taste of Home

Sunday, March 3, 2013

Bacon-Jalapeno Cheese Ball

This year my husband and I hosted the Superbowl party at our house.  Of course I wanted to try a bunch of new recipes for the event.  Unfortunately, some of them didn't turn out all that great and I won't be making them again but this cheeseball was delicious.  Because the jalapenos have been cored and seeded, there is almost no heat.  It was great and everyone loved it but next time I think I'll leave a few seeds; I like a little heat.

Bacon-Jalapeno Cheeseball

  • 6 slices of bacon, cooked - I recommend you bake it
  • 1/4c pecans, chopped
  • 8oz cream cheese, at room temperature
  • 1/2c shredded cheddar cheese
  • 2T chopped parsley
  • 1 clove garlic, minced
  • 1/4t ground cumin
  • pinch of cayenne pepper
  • 1t lime juice
  • 1/2t Worchestershire sauce (I ran out of this so I substituted Soy Sauce.  Worked great)
  • 2 jalapenos (ribs and seeds removed), finely chopped and divided
  • crackers (for serving)
Cook the bacon in the oven until crispy.  Transfer to a paper towel-lined plate.  Allow to cool, then crumble and divide in half.

After the bacon is done cooking, preheat the oven to 350'F.  Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant.

In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worchestershire sauce, half of the minced jalapenos, and half of the crumbled bacon until well combined.  Season the mixture to taste with salt.

On a large plate, stir the toasted pecans, remaining minced jalapenos and remaining half of the bacon together until evenly distributed.  Shape the cream cheese mixture into a ball (the mixture will be sticky.  I found it was easier to shape if I just barely wet my hands first).  Roll the ball in the pecan mixture until coated on all sides.

Cover the ball and refrigerate for at least and hour before serving.