You should know by now how much burritos are a staple in my house. Often, they are our way to eat leftover bits of veggies, beans and meat that we have from our other meals throughout the week. But sometimes, we make burritos to make burritos. Because they are a tasty way to get protein and veggies in one conveniently wrapped package.
This is a quick and inexpensive way to cook burrito meat. And it turns out so juicy and flavorful, you don't need to add lots of extras, although, you could if you like.
Ingredients:
1 London Broil, approx 2 lbs.
Taco Seasoning mix, ours is from Penzeys Spices and is a combination of paprika, salt, onions, corn flour, tomato powder, cumin, garlic, oregano, tellicherry black pepper, cocoa powder and allspice
1 white onion, chopped
1 tbsp white vinegar
1 4.5oz can chopped green chiles
Burrito shells
Burrito toppings, such as avocado, cilantro, cheese, plum tomatoes, peppers, beans, etc.
Coat the meat with the taco seasoning. Place the london broil, onion, vinegar and chiles into a slow cooker. Turn on low for approximately 10 hours (9 would work, but I wouldn't go any shorter). Once cooked, remove from slow cooker and shred. Return to the slow cooker to soak up the juices before assembling burritos.
Heat burrito shells in a dry skillet until they are warm and pliable. Fill with the meat and other toppings. Fold and serve.
This recipe also freezes very well, so if you, like us, are an itty bitty family, freeze the leftovers in serving size portions so that you aren't stuck eating burritos for a week (although I don't think I would complain if that happened...).
Green Enchiladas
This may not be the most beautiful dish ever created, but it might be the most yummy. We devoured these in about 2 days, quite a feat for two people. I expected to have leftovers to freeze, but when I got a bit hungry, I couldn't resist the urge to warm up one (or two) and so they were gone before I knew it.
Ingredients:
2 chicken breast, cooked (in boiling water) and shredded
1 jalepeno (we used 1/2 a poblano in this recipe since that's what we had on hand)
4-6oz cream cheese
1 cup chicken broth or stock
1 c. cream
1 can diced green chiles
1 can tomatillos, or about 5 fresh
2 tbsp cilantro
1 egg
pinch of salt
1 clove garlic, chopped
1/2 c. cheese
Combine the chicken with the cream cheese in a bowl and set aside. Blend the jalapenos (or poblano), chicken stock, cream, chiles, tomatillos, cilantro, egg, garlic and salt in a blender. Pour into a low, flat dish, such as a 9" x 9" baking dish or plate.
Dip the corn tortillas in the sauce mixture and then place on a heated but dry skillet. Flip so that both sides are heated and pliable, but don't heat so long that is starts to fall apart. It should not be too long at all, 15 seconds each side should do it depending on your heat.
Place some of the chicken mixture in a line in the center of each tortilla. Roll and place in a baking dish.
Cover the filled and rolled enchiladas with the remaining sauce and place in a 350 F oven for about 30 minutes.
Once they are heated through, remove from the oven and top with shredded cheese.
Shrimp & Pineapple Skewers with Rum Butter Dipping Sauce
Happy Memorial Day!
Back in 2007, we were grilling out at a park during spring break. Coincidentally, we were grilling the same meal back then. But it's so yummy that we've kept it in our recipe collection and fall back on it on occasion. It's a slight adaptation from this recipe. The grilled, prosciutto wrapped shrimp are fantastic with the marinated pineapple. And oh, the rum butter sauce. Rum and butter? In a sauce? 'Nuff said.
Ingredients:
2 tbsp lime juice
2 tbsp olive oil
2 tsp minced gingerroot, plus 1 tsp
2 tsp minced garlic (about 3 cloves)
1 tsp red pepper flakes
24 medium uncooked shrimp, shelled and deveined
1/3 lb prosciutto
1 small pineapple, cut into 1" cubes
2 tbsp shallots, minced
1/3 c. dark rum
6 tbsp unsalted butter, cut into pieces and kept cold
1/8 tsp salt
1/8 tsp cayenne
handful of fresh cilantro, chopped
Soak skewers (if wood/bamboo) to prevent burning while on the grill. To make the marinade, place the lime juice, olive oil, 2 tsp of gingerroot, garlic and red pepper flakes into a bowl to combine. I mix the oil and lime juice first to make sure it is combined before tossing in the other ingredients.
Toss the shrimp and pineapple in the marinade and marinate while the grill is heating up, about 15 minutes.
I like to prepare the rum butter sauce before placing the skewers on the grill just so that I don't have to run between the two.Heat a pan to medium or medium-low heat and pour in the rum. Add the shallots and remaining teaspoon of gingerroot. Stir to combine and let simmer until the alcohol has burned off. Add one tablespoon of butter at a time, making sure to stir to combine so that the mixture doesn't break. Remove it from heat once all the butter is incorporated. It should make a pretty thick sauce.
Wrap the shrimp in thinly sliced prosciutto. Then place the shrimp and pineapple on skewers. Grill about 4 minutes per side, or until shrimp is pink and cooked through.
Remove them from the grill. Remove from the skewers and place onto a plate or platter. Sprinkle with the chopped cilantro and serve with the rum butter sauce for dipping.
We served this with brown rice and grilled corn on the cob.
Hope you all have a good (and tasty) Memorial Day with your families. Thanks to all those members of the armed forces who have and continue to serve our country.
Back in 2007, we were grilling out at a park during spring break. Coincidentally, we were grilling the same meal back then. But it's so yummy that we've kept it in our recipe collection and fall back on it on occasion. It's a slight adaptation from this recipe. The grilled, prosciutto wrapped shrimp are fantastic with the marinated pineapple. And oh, the rum butter sauce. Rum and butter? In a sauce? 'Nuff said.
Ingredients:
2 tbsp lime juice
2 tbsp olive oil
2 tsp minced gingerroot, plus 1 tsp
2 tsp minced garlic (about 3 cloves)
1 tsp red pepper flakes
24 medium uncooked shrimp, shelled and deveined
1/3 lb prosciutto
1 small pineapple, cut into 1" cubes
2 tbsp shallots, minced
1/3 c. dark rum
6 tbsp unsalted butter, cut into pieces and kept cold
1/8 tsp salt
1/8 tsp cayenne
handful of fresh cilantro, chopped
Soak skewers (if wood/bamboo) to prevent burning while on the grill. To make the marinade, place the lime juice, olive oil, 2 tsp of gingerroot, garlic and red pepper flakes into a bowl to combine. I mix the oil and lime juice first to make sure it is combined before tossing in the other ingredients.
Toss the shrimp and pineapple in the marinade and marinate while the grill is heating up, about 15 minutes.
I like to prepare the rum butter sauce before placing the skewers on the grill just so that I don't have to run between the two.Heat a pan to medium or medium-low heat and pour in the rum. Add the shallots and remaining teaspoon of gingerroot. Stir to combine and let simmer until the alcohol has burned off. Add one tablespoon of butter at a time, making sure to stir to combine so that the mixture doesn't break. Remove it from heat once all the butter is incorporated. It should make a pretty thick sauce.
Wrap the shrimp in thinly sliced prosciutto. Then place the shrimp and pineapple on skewers. Grill about 4 minutes per side, or until shrimp is pink and cooked through.
Remove them from the grill. Remove from the skewers and place onto a plate or platter. Sprinkle with the chopped cilantro and serve with the rum butter sauce for dipping.
We served this with brown rice and grilled corn on the cob.
Hope you all have a good (and tasty) Memorial Day with your families. Thanks to all those members of the armed forces who have and continue to serve our country.
Quick Fixin: Teriyaki Salmon with Easy Brown Rice
We've been pretty busy lately. I started working full time just as my licensing exam was over and our wedding planning kicked into high gear. So, quick and easy meals have been my saving grace. This recipe in particular takes almost no effort.
Ingredients (for fish):
1 fillet salmon
Teryaki sauce - I recommend Soy Vay teriyaki if you aren't making your own
Place the fish and teryaki sauce in a plastic zip top bag. Marinate for 15 minutes, no longer than one half hour. Place skin side down on a hot grill until the meat of the fish is cooked and it peels easily from the skin.
Ingredients (for rice):
1 1/2 c short grain brown rice
2 1/2 c water
1 tbsp butter, unsalted
1 tsp salt
Place the butter, water, and salt in a 9" x 9" glass baking dish and heat in the microwave for 5 minutes. Once heated, stir in the rice and cover with aluminum foil. Place in a 375F degree oven for 1 hour. Remove the rice after one hour and fluff with a fork before serving. This is an easy way to cook rice, with no burning the bottom, that I learned by watching, who else, Alton Brown.
We typically serve this with a salad or some other vegetable. Because corn was on sale this week and looked better than I've ever seen Florida corn, we had a few grilled cobs.
What are your favorite quick fix meals?
Ingredients (for fish):
1 fillet salmon
Teryaki sauce - I recommend Soy Vay teriyaki if you aren't making your own
Place the fish and teryaki sauce in a plastic zip top bag. Marinate for 15 minutes, no longer than one half hour. Place skin side down on a hot grill until the meat of the fish is cooked and it peels easily from the skin.
Ingredients (for rice):
1 1/2 c short grain brown rice
2 1/2 c water
1 tbsp butter, unsalted
1 tsp salt
Place the butter, water, and salt in a 9" x 9" glass baking dish and heat in the microwave for 5 minutes. Once heated, stir in the rice and cover with aluminum foil. Place in a 375F degree oven for 1 hour. Remove the rice after one hour and fluff with a fork before serving. This is an easy way to cook rice, with no burning the bottom, that I learned by watching, who else, Alton Brown.
We typically serve this with a salad or some other vegetable. Because corn was on sale this week and looked better than I've ever seen Florida corn, we had a few grilled cobs.
What are your favorite quick fix meals?
Avocado Kiwi Salsa
My boss came in to work the other day and had me taste her homemade salsa. It was a nice, refreshing combination of kiwi and avocado. Of course, then I asked for the recipe, thinking how nicely it would go with the fillet of snapper I had in the freezer.
Ingredients:
4 kiwi, diced
2 avocado, diced
2-3 tbsp cilantro, diced
3 tbsp lime juice, diced
2 jalapeno peppers, diced
1/2 orange or red bell pepper, diced
1/4 c red onion, diced
Mix everything together in a bowl to combine. I would recommend if you don't like heat to remove the seeds from the jalapeno.
We grilled the snapper fillet (seasoned with salt, pepper and olive oil) and served with a heaping side of the salsa. It went great with the fish and the leftover salsa went perfectly with some tortilla chips.
Ingredients:
4 kiwi, diced
2 avocado, diced
2-3 tbsp cilantro, diced
3 tbsp lime juice, diced
2 jalapeno peppers, diced
1/2 orange or red bell pepper, diced
1/4 c red onion, diced
Mix everything together in a bowl to combine. I would recommend if you don't like heat to remove the seeds from the jalapeno.
We grilled the snapper fillet (seasoned with salt, pepper and olive oil) and served with a heaping side of the salsa. It went great with the fish and the leftover salsa went perfectly with some tortilla chips.
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