Friday, July 12, 2013

Best Burritos Ever!

I keep trying to get this recipe right and I think this time I got it! This is not a recipe for a beginner cook. I do not give amounts because you need to work with how much chicken you have and I do not measure seasonings when I add them. So you need to use your cooking experience to estimate the amount of onion and pepper and seasonings etc. My main trick was to use a lot of seasoning in everything that went into it and using many different rich flavors. And of course everything made with bacon fat is going to be yummy!!!
Guten Appetit!

Tortillas, (I use sprouted wheat ones)
Cooked chicken, (I use what I have from my broth chicken, usually tender and shredded)
Refried beans, one can
Black beans, one can
Shredded Cheese
Enchilada Sauce (I make red one myself)
Bacon fat
Green Pepper

1.In a cast iron pan in plenty of bacon fat sautee your sliced onion and green peppers until soft but not limp. Season with some salt and chili powder. Set aside.
2.In same pan add a little more fat and add cooked chicken and black beans, season well with salt, onion powder and chili powder or whatever your favorite seasoning is. Just heat through on medium heat. Don't fry. Take off heat.
3. Get ready to assemble your burritos. Put a tortilla on a plate and line up all your ingredients. Layer them as follows: Spread refried beans on the middle of tortilla, add chicken mixture, spread onions and peppers, sprinkle with cheese and drizzle a little sauce. Roll them up and place upside down in a 9x13 pan that has a little of the sauce in the bottom.
4. Do this with the rest of your tortillas and then pour sauce over the top of them and sprinkle with more cheese. Cover with foil and put in 350 oven until heated through, about 30-40 minutes. Check to make sure sauce is bubbly but not burning.

Friday, April 26, 2013

Brown Rice Pudding

2 cups uncooked, soaked brown rice
3 eggs
1 1/2 c. heavy cream
1/3 cup maple syrup
1 tsp. vanilla extract
1/8 tsp sea salt
1 tsp cinnamon
1-2 cups of raisins

Cook brown rice. Beat eggs. Add cream, syrup, vanilla, salt and cinnamon to eggs. Put cooked brown rice into a large baking dish. Pour egg mixture over it and stir. Add raisins. Bake for 50-60 minutes @350 degrees or until set and brown.

I always cook the brown rice the day before. I might be making it for dinner and I will just make extra. The amount of rice does not need to be exact. Then in the evening I throw this together and just put it in the oven in the morning. It takes so long to bake that is helps to have it all ready to go in the oven in the morning. When it sits overnight the raisins plump up real nicely and taste like grapes!!

Saturday, February 2, 2013

Dilly Salmon Dip/Spread

3.75 oz can of water-packed salmon, drained and flaked
3 oz cream cheese ( I think I used half a regular one, so maybe 4oz.)
Mayonnaise (didn't measure, use enough to get to desired consistency)
1 tsp. dried dill weed
Worchestershire (maybe a 1/4 -1/2 tsp.)
1 tsp. Vinegar
1/4 tsp. salt
Fresh ground pepper
1/2 tsp pickle juice
Lemon juice (maybe 1/2 tsp.)

Blend it all up and refrigerate. Really can't go wrong with this. Add your favorite flavors. 

Thursday, January 24, 2013

Nut crunch chocolate PB bars

I just came up with these and they are out of this world!!
Photo: Here is a photo of these yummy Nut Crunch Bars.
1/2 cup Peanut Butter
1/4 cup raw honey
1/3 cup coconut oil
1/2 cup chocolate chips
1/2 tsp vanilla
1 1/4 nuts of your choice 
1/4 cup coconut chips, unsweetened (optional)

In a medium saucepan melt peanut butter, coconut oil and chocolate chips on medium low heat. Stir often.  Add honey just til blended in well. Turn off heat and add vanilla. Combine nuts and coconut in a metal or glass bowl. Pour chocolate mix over nuts. Spoon into mini-muffin cup pan. (Fills one pan.)
Place in freezer for a few hours.
They easily pop out of the cups just by gently pushing a knife down on one side. There is no sticking at all. They come out clean. If you don't have a mini-muffin pan, you could use a normal muffin pan and then chop them into pieces. You could also put this into a square pan and then just cut them into bars I bet. I just love the way they look coming out of the mini-muffin tins. Sorry no photo yet!

They are so rich and delicious and you can use any kind of nuts you like. They do need to store in the freezer or fridge or they will get to melty and oily.