Shredded Chilli Beef Burritos

No matter what type of filling I make, if it ends up being wrapped in a tortilla, it seems to be a winner!  In fact they love burritos so much that even if we are having a "make your own" dinner more often than not "The Darlings" will make some form of burrito - usually baked beans and cheese (which I am not complaining about, because it's vegetables, and they are eating it of their own free choice!!!).

I tend not to make the plain mince type that often, I like to experiment, so when I saw a recipe in the July edition of Good Taste Magazine for Shredded Chilli Beef I was pretty sure I was onto a winner!

This is one is easy to prepare, then you just let it simmer away for around 4 hours - trust me you will not be disappointed!

Shredded Chilli Beef
From Good Taste Magazine - July Edition

Serves 6 +

1.2kg beef chuck Steak, cut into thick slices
1 tbs olive oil
2 brown onions, finely chopped
2 cloves garlic, crushed
2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp allspice
500ml tomato passata (tomato pasta sauce)
1 1/2 cups water
1 tbs finely chopped pickled jalapenos
3 dried bay leaves


To Serve:
Flour tortillas
Avocado
Sour Cream
Salsa
Grated Cheese

Season the beef with salt and pepper.  Heat the oil in a large flameproof casserole dish over high heat.  Cook the beef in batches, for 3 minutes each side, or until golden.  Transfer to a plate to keep warm.  Repeat with remaining beef.

Reduce the heat to medium-low.  Cook the onion, stirring for 10 minutes, or until golden.  Add the garlic, and cook, stirring for 1 minute.

Mix the cumin, paprika and allspice in a bowl.  Add to the onion mixture, and cook for 30 seconds, or until fragrant.  Add the passata, water, jalapenos, and bay leaves.  Bring to the boil.  Reduce heat to low. Cover and cook, stirring occasionally for 2 hours, or until the beef is almost tender.

Uncover and cook, stirring occasionally, for an additional 1 1/2 hours, or until the liquid is reduced and the beef is very tender.

Using two forks, take pieces of the beef from the liquid, and gently shred.  Place in a bowl, and repeat until all the beef is shredded.  Season with salt and pepper, plus a small amount of the cooking liquid.

Place a tortilla on a paper towel, on a plate, and warm in the microwave for 20 seconds.  Add grated cheese, and the beef, roll up, and then garnish with avocado, sour cream and salsa.

We have just bought a sandwich press so we like to make our burritos in that now - they end up nice and crispy on the outside, and toasty warm in the middle!

So Dear Readers how do you like your burritos?  Do you have a favourite recipe you would like to share with us?  Do you like yours crispy on the outside, or just regular warmed tortillas?

Taquitos and Stuffed Peppers

I don't know why I had such a hard time with this fortnight's Cookbook Challenge.  The theme this fortnight was crunchy.  You would not think it would be that hard.

I sat and thought - couldn't come up with anything - even googled crunchy recipes - and all I came up with was a lot of fried stuff.  Perhaps therein lies my problem?!  We do not tend to do a lot of fried food in this house - don't like the mess it makes, and well.... we can do without it.  I did have an earlier attempt last week - decided to make honey chicken - but no, did not stop there - I thought let's fry up some rice vermicelli - that's crunchy!!!  Sadly after all the effort of making the batter (and I can't say that I was entirely happy with the batter I made), and then frying it all up - I just couldn't be bothered taking the photo - so no crunchy!!!

Now I don't like to admit defeat - so last night I thought I would rectify this non crunchy problem and make taquitos for dinner!!  Lovely little crunchy Mexican treats.  Usually fried - but I wanted to bake them instead!  Well the theory was good - but were they great???  Look, in my eyes they were what they were - crispy, crunchy little Mexican morsels.  They are not something I would probably ever order in a Mexican restaurant - so perhaps that is why I was not enamoured with them.  But in order to not fail this fortnight's challenge I present my Crunchy Menu!!

PS - I was eating alone - so I kinda just threw all the things together - measurements are all approximations!!!

Homemade Salsa


3-4 tomatoes - depending on size, cut into very small pieces
1 green shallot, finely chopped
2 chargrilled green chillies (the long kind)* finely chopped
juice of 1/2 lime
2 tbs chopped coriander
salt

* To chargrill the chillies place under a hot grill for approximately 5-10 minutes, or until skin is blistered and black.  Allow to cool, them remove skin.

Place all the ingredients in a bowl.  Season to taste, adjust chilli intensity to suit.


Taquitos


Serves 2


4 corn tortillas
BBQ chicken meat, shredded (approx 100g)
Prawn meat (approx 100g shelled weight), finely chopped
1 clove crushed garlic
Salsa
Grated Havarti Cheese
Olive oil

In a bowl combine the shredded chicken meat, and the chopped prawn meat with enough salsa and grated cheese to be just moist.  You don't want it too wet or it will make your taquitos soggy.

Lightly brush the corn tortillas with a little olive oil.  Turn the tortilla over.  Place a small amount of chicken/prawn mixture on each tortilla.  Roll up into a little "cigar shape".  Place on a baking tray.

Bake in oven that has been preheated to 200 degrees.  Bake for 15-20 minutes, or until golden brown and "crunchy"!.

Serve with extra salsa, sour cream and avocado.

You might like to add a little extra to the side of this dish - I decided to make a little stuffed pepper.  I bought the long kind that look like this - only straighter

I cut it in half lengthwise then stuffed it with the following:

Stuffed Peppers


2 long yellow peppers, halved
100g prawns meat  (approx 100g shelled weight)
1-2 cloves crushed garlic
salsa
salt and pepper
40g haloumi cheese with chillis diced
20g grated havarti cheese

Combine all the above ingredients in a bowl.  Place into the pepper halves.  Bake in the oven alongside the taquitos  (but for only 5-10 minutes, or until the prawn meat has cooked through - do not overcook as the prawn meat will become tough!)

So there you have it - my crunchy menu!!  Who would have thought it could be so hard??  I am sure now that I have laboured over it, and posted what I feel is a substandard post, I the big lightbulb in my head will go off and I will think of something infinitely better I could have made.  So be it - that is life!!!

Spicy Mexican Bake

This was such a hit at our house the other night - they were all asking for more!!!!

It kind of defies definition - but for want of a better description it is kind of like a "Mexican Lasagne" - if there is such a thing!?!  I am not sure where I picked up this recipe - it has been in my collection for a very long time.  Don't be scared by the term spicy - it is just that there are several spices in the mix - you can alter the amounts to your personal preference.  As I was serving "The Darlings" I went easy on the chilli powder - but feel free to use more.

Spicy Mexican Bake

Serves 6

1 onion, finely diced
4 cloves garlic, crushed
1 red capsicum, seeds removed, diced
1 kg beef mince
1/2 tsp chilli powder
2 tsp ground cumin
2 tsp dried oregano powder
2 tbs tomato paste
2 cans (400g each) crushed tomatoes
1 can (400g) kidney beans, drained and rinsed
6-8 flour tortillas
250g low fat ricotta cheese
1 1/2 cups grated cheese

Sour cream, avocado, salsa, chopped tomatoes and chopped shallots to serve.

Heat a small amount of oil in a large frypan.  Add the onions and garlic, cook stirring for 2-3 minutes, or until starting to soften.  Add the capsicum and continue cooking for another 2-3 minutes, or until the vegetables and softened.  Add the mince and cook over high heat, breaking up the meat, until it is browned.

Add the spices, tomato paste and tomatoes.  Season well, and simmer for 25-30 minutes.  Stir through the kidney beans.

Preheat oven to 180C.

Lightly grease a large rectangular baking dish.  Place some of the meat onto a tortilla.  Roll up, and place seam side down in the baking dish.  Repeat, making sure you reserve enough mince mixture to place over the top of all the tortillas.

In a bowl mix together the ricotta cheese, and 1/2 cup of the grated cheese.  Season well with salt and pepper.

Spread the ricotta mixture over the tortillas.

Top with the reserved mince mixture.  Sprinkle with grated cheese.

Bake for 20-25 minutes, or until the cheese has melted, and is golden brown.

Serve topped with a dollop of sour cream, avocado slices, chopped tomatoes, and chopped shallots, and salsa to taste.

I guarantee they will be begging for more of this one!!!!

Mexican Meatballs with Rice Salad

While last night's meal was by no means a gourmet affair - it was easy, colourful and tasty.

I was at a bit of a loose end as to what to make last night, and was walking the supermarket aisles waiting for something to call out to me - "make me, make me" - but alas that didn't happen!!  (I guess I have to explain - I had been wandering aimlessly around the shopping centre for several hours already doing the last of the Christmas Shopping - and enjoying my last day of freedom before all "the Darlings" are on school holiday - hence the stupor-like state I was in!!)

I vaguely remembered a recipe that I had seen in the Christmas edition of Super Food Ideas that was for meatballs on skewers with a rice salad - I was in no mood to deal with skewers, and I couldn't remember exactly what was in the recipe - so winging it - here is what I came up with.

Mexican Meatballs with Rice Salad


Serves 6

1kg lean beef mince
500g beef sausage mince
1 red onion, finely chopped
3 cloves crushed garlic
1 x 35g pkt taco seasoning

Place all the above ingredients in a large bowl - get your hands in and get dirty, and mix well!!!

Line a baking tray with foil.  Preheat oven to 180C.

Makes small "walnut" sized meatballs - place on the prepared tray.  Bake in the oven for 30 minutes, turning after 15 minutes to ensure even browning.  Makes Approximately 80 meatballs.

Rice Salad

1 1/2 cup white rice
400g can kidney beans, rinsed and drained
130g can corn kernels, drained
2 tbs coriander, finely chopped
1/2 punnet of cherry tomatoes, quartered
juice of 1/2 lime

Cook rice according to directions on pack.  When cooked add the kidney beans, corn, coriander, tomatoes, and lime juice.  Mix well.

To Serve

sour cream
avocado
salsa
corn chips

Serve the rice topped with meatballs.  Garnish with avocado, sour cream, salsa and crushed corn chips.

So while the meatballs baked in the oven, and the rice cooked in the microwave, I bravely traversed the beans in our lounge room to hang the last of the Christmas lights.  I know should be feeling more merry - I don't know what it is - perhaps now that the house is festooned with lights the spirit will grow!!!

So Dear Readers are you ready for Christmas?  I still have the Christmas Eve job of wrapping all the presents to go - I think I am done shopping - but I always take one last peek, and then think I haven't bought enough and ...... yes go buy more!!!

BBQ Mexican Fajitas with Chimichurri Sauce

They don't call this the "silly season" for nothing.  Even since the calendar turned over to December I seem to have hit the floor running.  So many things happening with the kids at school.  School presentations, concerts, dances... the list goes on and on.  Such a flurry of activity - and then..... school holidays - oh how I look forward to that.  Feeding and entertaining "the Darlings" for 6 weeks!!!  Still, it is a break from routine - let's just hope it doesn't rain the whole time!!

Last night was another crazy night so I took any easy option for dinner.  I found these pre marinated fajita steaks at Woolworths, and a little recipe booklet to go with them (thank you!! - you know how I love new recipes!!!)  It was a super easy dinner, and very, very tasty (thanks to the Chimichurri Sauce!!)

BBQ Mexican Fajitas with Chimichurri Sauce

Serves 4

1pkt beef fajitas steaks - Mexican Style (Woolworths)  
2 red onions, peeled, thinly sliced into wedges
1 ripe tomato, thinly sliced in wedges
1 red capsicum, halved, char-grilled
1 ripe avocado
flour tortillas

Chimichurri Sauce

1 bunch flat leaf parsley, stems removed, finely chopped
1 tsp smoked paprika
1 bunch fresh oregano, leaves only, finely chopped
3 tbsp red wine vinegar
3 cloves crushed garlic
1/2 cup extra virgin olive oil
juice of 1 lemon
salt and pepper to taste

Combine the ingredients for the chimichurri sauce in a bowl.  Allow to sit for at least 30 minutes for the flavours to develop.

To char grill the capsicum - cut in half,  Place the cut halves on a pan and spray liberally with olive oil spray.  Place under the grill for 15 minutes, or until the skin is blistered and black.  Allow to cool, then peel the skin away.  Cut into thin slices.

In a frypan heat a small amount of olive oil, and gently fry the onion wedges for approximately 5 minutes, or until soft.  Keep warm.

Heat the BBQ to moderate high heat.  Add the steak pieces and cook for 3-4 minutes each side, or until done to your liking.  Transfer to a chopping board, and cut thinly across the grain.

You may like to lightly brush a tortilla with olive oil and place on the BBQ for 30 seconds each side - but you really don't have to.

To assemble, place a tortilla on a plate, top with steak, onion, tomato, chargrilled capsicum, lashings of chimichurri sauce and avocado.

This was such a lovely fresh meal to eat outside last night in the warm summer air, and so easy too.

If you can't find the Fajitas steak, just buy some steak and marinate in a little olive oil, garlic, paprika, chilli, salt and pepper (or if you want to make it real easy get a packet of taco seasoning, add garlic and olive oil and rub over the steak!!!)  Sometimes life is about simplicity!!!

So Dear Reader what short cuts do you take when time is running short around meal times??

Chilli Con Queso Dip

Recently I was reminded about a recipe that I used to make a long time ago, when I lived in California, and I was experimenting with Mexican Food.

It got me to thinking about how food has evolved, and in particular the recipes that we used say 20-30 years ago.  The cookbooks were quite different to the ones we use today.  My mum bought me the Women's Weekly Recipe Card Collection when they first came out - gosh they were a new and exciting way of getting recipes at the time.  Glossy cards with a picture on each one!!

I had my well worn favourites - The Devil's Food Cake of course - what teenager doesn't love making chocolate cake!??!  Quiche Lorraine was also a favourite along with onion pancakes (can't quite remember what the fascination was with those!!!)  After pulling them out to have a look at I had a few chuckles over the recipes - they were all so trendy and new back then - but would we make them now?  Perhaps with some whizz bang food styling the old tired favourites could have some new life put back into them??  Mmmm maybe not.  Our food is so much fresher, using what is in season as opposed to what we had in the pantry.  Look at all the new ingredients that we have learned about - kaffir lime leaves, galangal, fish sauce the list goes on....

The recipe in question that lead me down memory lane was .......

Chilli Con Queso Dip

500g sausage mince

1 onion, finely chopped

1 clove of crushed garlic

1 red chilli, finely diced (or to taste)

1 x 400g can chopped tomatoes

500g Kraft Cheese (the shelf kind) cut into cubes

Corn Chips to serve.

Add a small amount of olive oil to a frypan that has been heated over medium heat.  Gently saute the onions and garlic for approximately 5 minutes, or until the onion has softened.  Add the sausage mince, breaking it up as it cooks.  When all the sausage mince has cooked through, and has browned, remove the excess oil from the pan with paper towels.

Add the tomatoes, and mix well.  Cook for 2-3 minutes, or until heated through.

Now here you can do one of two things - I like to put the mixture in the crockpot - then serve the warm dip straight from there - or you can put it in a heatproof bowl and melt the cheese in the microwave.

So whichever way - place the tomato mixture into the "bowl" add the cubes of cheese, mix well and either heat gently (in 1 minute intervals - stirring in between) in the microwave - or in the crockpot on low for a couple of hours.  Stir frequently so that it doesn't start to brown around the edges.

Now I am sure there are ways we could bring this recipe into the 2000's - but you know what it actually tasted pretty good.  It is a great dip to have when you have a large crowd - simply add a little more cheese and more tomatoes and you could feed the whole football team!!!

So Dear Readers what was your first cookbook - and what was your favourite thing to make as you started to learn how to cook?  (I can tell you my dishes certainly didn't look anything like what those kids made on MasterChef Junior last night!!!)  In fact my dad used to regularly ask me if I had read the recipe at all!  

Mexican Tortilla Stack

As promised - no simmer dinner last night!!!

Had a hankering for something spicy though, so I decided to make some Mexican!  Something quick and easy that I knew everyone would love - and love it they did!  They all wanted more - and there wasn't any!!!

Mexican Tortilla Stack
Serves 4-5


1 onion, finely chopped
1/2 red capsicum, seeds removed, chopped 
2 cloves crushed garlic
600g chicken mince *
400g can chopped tomatoes
35g pkt taco seasoning
420g can kidney beans, rinsed and drained
250g ricotta cheese
300g grated tasty cheese
6 flour tortillas
corn chips to garnish
sour cream, avocado, and salsa to garnish


* you could also use beef mince


Preheat oven to 180 degrees C.


In a non stick fry pan heat a small amount of olive oil over medium heat.  Add the onion, garlic and capsicum.  Cook, stirring for approximately 5 minutes, or until the vegetables are tender.


Add the chicken mince and increase the heat to medium high.  Cook the mince quickly, breaking it up as you go.  When the mince is cooked, add the tomatoes and taco seasoning.  Mix well, and then add the kidney beans.  Simmer for 5-10 minutes or until the mixture thickens.


In a small bowl combine the ricotta cheese with 200g of the grated cheese.  Season to taste with salt and freshly ground black pepper.


Spray a round ovenproof dish lightly with non stick cooking spray.  Ladle a small amount of salsa onto the base of the pan so that is just covers the bottom.  Place a flour tortilla on top of the salsa, top with some meat mixture, then dollop with small amounts of the cheese mixture.  Top with another tortilla, and repeat the layers.  Finish with a tortilla last.  Top the tortilla with crumbled up corn chips, then top with the remaining grated cheese.


Bake in the oven for 15-20 minutes, or until the cheese has melted and it is golden on top.


There you have a very basic, easy Mexican meal that isn't your run of the mill boring tacos or burritos.

You could also add some corn kernels to the meat mixture - but I thought that was pushing my luck a little too far with "the Darlings".  If you need to serve more people, double the amounts and make 2 stacks!!  They will get gobbled down - I guarantee it!!  The beauty about this dish is that by using taco seasoning you are not making it too hot - the kids will like it - to increase the heat, use extra hot sauce to garnish your dish!!

Everyone's a winner!!

Lentil, Barley and Mushroom Soup & "Leftovers"

Dear Readers it was a raining sunday afternoon,  - the house was quiet, The M.O.T.H. and "the Darlings" were out playing rugby (in the rain??) what should I do?

Do some general tidying up, the ironing, read a book???  No...... cook of course!!!  So I put on Julie and Julia and set to in the kitchen!!!  I am in the zone now - channeling Julia or I think perhaps Julie (I don't think I could ever cook like Julia Child - far too buttery for me - no Julie is more me - she set me off on this little blogging adventure!)

Mmmm what could I make?  I had made another batch of Double Chocolate Chip Cookies yesterday - so we didn't need anything sweet.  I wasn't "cooking" dinner tonight - we were having what is lovingly referred to in this house as "scraps" for dinner.  I was tired of making pizzas - or so I told them, but that was just a ruse to get them into action - I think they are all lulled into this we don't have to cook - you know the old "why buy milk when you have a cow mentality".  So what shall I make????

I know soup!!  Always handy to have some soup in the fridge - lunches during the week etc..

So off I went, pots and pans start coming out - all the while listening to the movie.  I think to myself will this ever amount to anything more than me rambling along??

Anyway I digress the reason you come to visit is to hear about the food so here is the recipe for a lovely healthy (cheap - probably around $10 to make) soup.

Lentil, Barley and Mushroom Soup


Serves 4


1 tbs olive oil
2 medium leeks, trimmed (whites only) - halved, thinly sliced and washed
250g button mushrooms, thinly sliced
2 x 410g cans chopped tomatoes with basil & garlic
3/4 red lentils
1/3 pearl barley


Heat the oil in a large saucepan over medium high heat.  Add the mushrooms and leeks, and cook stirring for around 4 minutes, or until softened.


Add the canned tomatoes, lentils, barley and 5 cups of cold water.


Cover and bring to the boil.  Reduce heat to low and simmer for around 40 minutes, or until the barley is tender.  Make sure you stir occasionally to prevent the lentils and barley from sticking to the bottom of the pan.


Season to taste with salt and freshly ground black pepper.  The soup will thicken on standing.


As you know Sunday night is the night to use up the "scraps" - we had some of the seasoned yoghurt left over from the Salmon on Friday night  - so a dollop of that was added to the soup!!

Now there was only one problem - "The Darlings" had come home by now, and were chanting "Pizza Night, Pizza Night" - well I hate to be the one to rain on their parade - but I gently told them - no Pizza tonight - yummy vegetable soup instead!!!  If looks could kill!!!  Unbeknownst to me they had invited the neighbour to dinner - for the legendary Pizza Night!!! oops - no pizza makings to be had in the house - what is the next best thing???

Quesadillas!!!  The old Mexican Toasted Cheese Sandwich!!  I had plenty of tortillas, I had some left over meat from the Red Enchiladas the other night, a BBQ chook, sour cream, avocado and salsa.  Quesadillas it was!!

This is my version of a quesadilla (by the way you pronounce it "case a dee a" not how Matt Moran was pronouncing the other night - he may be a chef but he doesn't know how to say it!!!

For each quesadilla you need 2 flour tortillas.  Lay one as the base - top with the meat, then cover it with grated cheese, then top with the second tortilla.  I have a pizza oven so I just press it down hard on the stone, then flip it over.  The conventional way is to pan fry it, then flip it over.

Once cooked, cut into quarters and garnish with sour cream, avocado and salsa.  

The kids loved it, there were no more rumbling about no pizzas!!!  Mexican pizzas instead!

In fact, I heard our little neighbour say yum (they were quite cute actually they were all giving me scores out of 10!!) - and so this is how we introduced our Japanese neighbour to Mexican Pizzas!!  He apparently went home to ask his mum to make Mexican!!!

Maybe I should send her my blog address???

Speaking of sending out my blog address, a friend of mine introduced me today to a friend of hers as "this is CateCanCook" - she had given my address to her friend, her friend now loves the site, and cooks meals from it regularly!!  Thank you, thank you, thank you!!!  Now I really know there is someone out there reading me!!

You never know, I may just go "viral" one day after all!!!

Red Enchiladas

Hola!!!

We are in Mexico again!!!

I know we seem to be having a lot of Mexican food - but why not??  One of "the Darlings" said Mexican again???  But you know what - they clean their plate up when we have it!  I don't make the dishes too hot - and in reality a lot of Mexican food is not that hot - it is what you add to it for personal taste that increases the heat.

When I was living in California making Mexican was easy - there was a multitude of Mexican groceries in the local supermarket.  Here you have to be a little more inventive - search hard enough and you will find the right ingredients - or you can just try and make it from scratch yourself.  One thing I have yet to find here is the "red enchilada sauce" - this used to come in a can and was found at the local "woolies".  So I have experimented, and the verdict last night was ... thumbs up!!!

Red Enchiladas


Serves 6

1 kg diced casserole beef
1 onion, diced
3 cloves crushed garlic
410g can diced tomatoes
1 tsp cumin
1 tsp ground coriander
1/2 tsp smoky paprika

Corn Tortillas
Grated Gouda Cheese (this is the closest I have found to the American Monterey Jack Cheese)
Avocado
Sour Cream
Salsa/Hot Sauce

Place the beef, onion, garlic, tomatoes, cumin, coriander and paprika in a crock pot and cook on low for 8 hours.  Alternatively you can cook on the stove for 2 - 3 hours - or until the beef is falling apart.

In the meantime you can make your Red Sauce

Red Sauce


1 small onion, diced
2 cloves crushed garlic
1 red capsicum that has been roasted (placed under a grill until skin blackens - then remove skin)
1/2 tsp ground oregano
Chilli powder (to taste)
salt to taste
1/2 tsp cumin powder
400g tomato puree
1/8 tsp smoky paprika
1/2 tsp sugar

Heat a small amount of olive in a saucepan, gently fry the onions and garlic until the onion is soft.  Add the spices and gently fry until fragrant.  Add the roasted capsicum (that has been cut into strips).  Add all other ingredients.  Puree using a stick blender.  Set aside.

Once the beef is cooked you need to "shred it".  I simply used a potato masher for this - you want a lovely soft texture to the meat.

Now you are ready to assemble the enchiladas.

Place the tortillas in the microwave a couple at at time for 40 seconds to soften.

Place the shredded beef mixture down the centre of the tortilla.  Fold over, then place in either a large greased casserole dish, or individual "gratin" plates.

Once you have filled all the tortillas.  Pour the red sauce over the enchiladas, and top with grated cheese.

Bake in an oven (that has been preheated to 180 degrees C) for approximately 25 minutes, or until cheese is melted and golden.

Serve topped with Sour Cream, Avocado and Salsa to taste.

A traditional accompaniment would be Refried Beans and Spanish Rice.

So Dear Readers how do you like your Mexican food - killer hot, or mild!  I have found what I call "Toxic Green Sauce" - it just about blows your head off - even I have to use it sparingly!!

Have you experimented and made more that "Tacos" - which are probably the equivalent to Mexican food that a cheeseburger is to cuisine!!   I urge you to experiment and try some real Mexican food - I think you will be pleasantly surprised.

Chicken Enchiladas

A Family Favourite!


I haven't thought about this particular recipe for a long time, but my sister in law, after reading my blog,  reminded me about a recipe that I gave her many years ago.  Over the years this recipe has become a firm favourite with her family.  Perhaps as her daughter thinks about preparing meals now, this recipe may become one that she makes.  I guess this is how family favourites are made. 



Chicken Enchiladas

Serves 4


1 medium onion, chopped
1 clove of garlic, chopped
1/2 cup sliced black olives (optional)
1 x green chilli, chopped (optional)
250g sour cream
420g cream of chicken soup
1 BBQ chicken, bones removed, chopped
1 cup grated cheese
8 corn tortillas
1/2 cup milk

For Serving:
extra sour cream
salsa
avocado
chopped tomatoes
chopped shallots
shredded lettuce

In a non stick frypan heat a small amount of oil, saute the onion and garlic until tender.  To the onion mixture add 1/4 cup olives, chillies, sour cream and soup.  Mix well.

Reserve approximately 3/4 cup of this mixture, and set aside.

To the remaining sauce mix add the chopped chicken, and 1/2 cup of the grated cheese.

Place the tortillas in the microwave for approximately 30 seconds to loosen them, then spread them out on the bench.  Divide the chicken mixture evenly among the tortillas, roll the tortillas up.  Place the enchiladas either in individual gratin dishes, or place them all in a greased baking dish.

To the reserved sauce mixture add the milk and mix well.  Spoon this sauce mixture over the tortillas.  Top with the remaining grated cheese.

Bake at 180 degrees C for 30-35 minutes, or until golden and bubbly.

To serve top with sour cream, reserved olives, chopped tomatoes, lettuce, avocado, and shallots.  Add Salsa to taste.


The great thing about this recipe is that you can also modify it to make seafood enchiladas - replace the chicken with crabmeat, or prawns.  Yum - nothing better than Crab Enchiladas!

So I ask you Dear Readers is there a recipe you have given to someone that has become a family favourite with them?

Burritos/Chilli Con Carne

How to cook a meal without lifting a finger!!

Well almost!!

Tonight I made Burritos/Chilli - you decide. It was so easy I don't even feel like I did anything - except smell the delicious aromas all day while I cleaned the house!!

So what did I do?

Burritos / Chilli Con Carne

1 kg diced Casserole beef
1 x 415g can tomato soup
1 x onion, diced finely
2 x gloves crushed garlic

Put it all in the crock pot, mix well. Bung on the lid and leave for 8 hours at the lowest setting. (you really cannot cook this for too long!!) At about 8 hours drain a can (400g) of kidney beans. Add to the meat mixture. At this time if the mixture is too watery, add 2 tsp of cornflour that has been mixed with approx. 1 tbs of water. Stir well, and increase the heat to the highest setting for about 1 hour. Stir after about 30 minutes to make sure it is not congealing on the sides and bottom!

The meat is now ready to eat.

You have a couple of options now!

1. Serve with tortillas, lettuce, tomato, avocado, sour cream etc. etc as a burrito
2. Serve in a bowl as chilli con carne, either with rice or just topped with grated cheese and sour cream.

Oh, too easy.

Did I really cook dinner tonight?

Please share with me Dear Readers some of your easy, peasy dinner options.

King Prawns With Honey Garlic Sauce and Pulled Pork Burritos

What's on the Menu this weekend?

When I started this I thought I would only share with you the successful meals that I made - but is that what it is all about? No everything you make is not going to be great - well perhaps it is - but not in your eyes.

Last night's meal was an example. I am sure to some it would have been perfectly OK - but to me it wasn't what I was hoping it was going to be. It was called "Slow-Roasted Sicilian Style Lamb". The picture made me salivate - seemed simple to prepare - but it turned out to be a "Manu meal" "it was not to my liking". Perhaps the words "slow cooked lamb" gave the impression that the meat would fall apart. Perhaps it was that I used a leg instead of a shoulder of lamb (my butcher friend told me that it would be perfectly ok).

The flavours were there - but the lamb was chewy. Next time I will do it differently. It was a one pot meal - consisting of the boned lamb, a quartered red onion, sage, parsley, garlic, cannellini beans, and white wine. This was all coated in fresh breadcrumbs and parmesan cheese.

Into the oven for 2 hours! After 45 minutes you were to add quartered tomatoes. I basted every 30 minutes - but still it was dry and chewy. Perhaps next time leave off the crust and bake for longer (perhaps 3-4 hours) then add the crust during the last 30 minutes? Anyway needless to say we have lots of leftovers, either the dog will fare well or I will have to come up with a way of turning it all into a pizza topping!

So let's get to successes - Friday night's meal was a winner!

King Prawns with Honey and Garlic Sauce

1 kg green prawns - I used beautiful Tiger Prawns
4 tsp light soy sauce
2 egg yolks, lightly beaten
2 tsp sesame oil

Combine the soy, eggs and oil to make your batter. Add the prawns and make sure they are well coated.

To make the sauce combine
4 tsp honey
4 tbs shaoxing wine
2 cloves garlic, chopped
2 tsp light soy

Heat some oil on medium high heat (I used rice bran oil) in a wok. Deep fry the prawns 4 at a time for about 1 minute, or until opaque. Drain on a paper towel while cooking the rest.

Drain out the oil and wipe the wok out with a paper towel.

Add the sauce ingredients to the wok and simmer for a couple of minutes, until thickened slightly.

Add the prawns and stir fry for about 30 seconds, or until heated through.

Serve with steamed Jasmine Rice and garnished with toasted sesame seeds.

YUM!!

Now to tonight's meal - Pulled Pork Burritos and a Light Vanilla Panna Cotta with Mandarin Salad for dessert

Really simple meal - into the crock pot I put

1 onion, cut into wedges,
garlic
400 can diced tomatoes
1/2 cup tomato sauce
1/4 cup apple cider vinegar
1 tbs brown sugar
1 tsp oregano leaves
pinch of dried chilli flakes

Then I put a whole pork roast in (with the skin and excess fat removed) - made sure the meat was covered in sauce - put the lid on and walked away.

The hardest part of this meal will be shredding it with 2 forks when it is cooked.

When the meat is shredded I will add some red kidney beans and serve the meat wrapped in a tortilla with sour cream and avocado (I am sure the "darlings" will add cheese too - but really I don't think it is needed. Who said burritos had to be made with mince? In fact authentic burritos are not made with mince at all. While I was living in California my favourite Mexican Taco stand "Super Tacqueria" made THE BEST Chilli Verde Burritos - I still crave those 20 years on! I have my own version that I make, but decided to go for the red pulled pork today. Will let you know later how it turns out. Smells great at the moment!