Thursday, September 30, 2010
Taken from allrecipes.com
http://allrecipes.com/Recipe/New-Mexico-Green-Chile-Breakfast-Burritos/Detail.aspx here is the link if you want to read the reviews, it got 5 out of 5 stars on the website.
New Mexico Green Chile Breakfast Burritos
Submitted By: applejedi1
Photo By: DIZRICH
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
"A hearty recipe for a style of breakfast burrito found in every eatery, taco stand, and gas station around Santa Fe, made with the famous green chiles from Hatch, New Mexico."
4 potatoes, shredded
1 small onion, finely chopped
1 clove garlic, minced
1 (8 ounce) container frozen Hatch, New
Mexico green chile peppers
1/2 cup chicken broth
12 strips bacon
1/3 cup vegetable oil
1 tablespoon onion powder
salt and pepper to taste
6 (10 inch) flour tortillas
butter flavored cooking spray
12 extra large eggs, beaten
2 cups shredded Cheddar cheese
1. Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
2. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
3. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
4. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
5. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
6. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
7. Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest
New Mexico Green Chile Breakfast Burritos (continued) 2 of 2
seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
Monday, September 27, 2010
1 6oz can tomato paste
6oz water (use the empty tomato paste can)
3 Tbs garlic bread seasoning
1 Tbsp sugar or honey (I used sugar!)
3/4 t onion powder
1/4 t red pepper flakes
Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring continuously until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use.
Monday, September 20, 2010
Preheat oven to 350 degrees
1 1/2 pounds Hamburger
3/4 cup oatmeal
1/2 cup onion chopped
1/2 cup milk
1 tsp salt
1 tsp Worcestershire sauce
Dash of Pepper
1 cup brown sugar
1/2 cup vinegar ( I used White)
2 tsp. Mustard
1/2 cup BBQ sauce
2 tsp Worcestershire sauce
Mix all 8 ingredients for Meatballs together and shape into medium sized balls. Cover bottom of a 10 x 15 pan with sauce. Place meatballs in Pan. Cover with remaining sauce. Bake at 350 degrees for 25- 30 min. We served this with rice, but i am sure it would be good with potatoes too. makes 6 servings. Yum. 4 stars
Monday, September 13, 2010
I did some things differently like:
Used half the amount of oil in the sauce. It was still moist and yummy.
Cut up some chicken into bite size peices, browned it in a pan with oil, splash of soy sauce, and crushed red pepper flakes. Served on top of noodles with green onions, cilantro, and fresh red pepper. Yum!
Thursday, September 9, 2010
Sweet and Spicy Chicken Sandwiches
Chicken tenders uncooked (about 10-12, just cover the bottom of the pan with them)
1 bottle Salsa ( i used Pace Medium Salsa)
1 Cup Brown Sugar
Some rolls or bread
shredded cheese (optional)
Preheat oven to 350 degrees
Place Chicken in a 9 x 13 pan sprayed with non stick cooking spray.(it is better if they are thawed so there isn't excess water). pour salsa over the top and sprinkle brown sugar over that (I used a little less than a cup so it wasn't so sweet). Cook chicken in oven for 1 hr and 15 min. Shred chicken and put back in the oven for an additional 10 min. Serve on hard rolls or bread (I did it once on Rhodes rolls and i thought they were too soggy with it), add some shredded cheddar cheese on top of chicken. ENJOY!
Saturday, September 4, 2010
We had this roasted vegetable pasta sauce on homemade pasta on Sunday. I blended it up because that was the only way I could bring myself to eat it (I am super picky about veggies). It was quite good and made a TON. I froze the leftovers in 1 1/2 cup portions. It made an appearance later in the week as pizza sauce on whole wheat pizza dough topped with fresh mozzarella, artichoke hearts and spinach. And next week I'm going to use it in this lasagna.
On Monday I sauteed some onion, garlic, chopped asparagus and spinach in little butter. I tossed it with the leftover homemade pasta from Sunday night and it was probably my favorite meal of the week.
On Wednesday I made this gnocci (but subbed half the flour with whole wheat). It also turned out really yummy. I topped it with this pesto.
On Thursday we tried out these mashed potato and roasted vegetable enchiladas. I used real potatoes instead of instant and a red bell pepper instead of the mushrooms. I also added some onion and garlic to the veggie mix and followed the reviewers advice by seasoning it all with some cumin. I also used these tortillas and the enchilada sauce from this recipe. We were pretty worried about how these would go but they were super good. My husband in particular loooved them.
Kristi's whole wheat blender pancakes have made several appearances. My sister is visiting and she said she normally doesn't like whole wheat stuff but she loves the pancakes as much as I do. We've been topping them with frozen berries I cook down with a little bit of honey on the stove. So yummy!