2day's recipe: Fabulous Wet Burritos

OK - this method to prepare these burritos is going to make you wonder... try it.  These are great.  I fix these at home for us. 
Enjoy :-)

Fabulous Wet Burritos

"Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."

Ingredients
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

Instructions
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

2day's recipe: Creamy Chicken Tetrazzini

Well, it is raining like crazy here (which is a great thing) and I think it would be nice to have some comfort food.  I don't know about you, but I go through different phases of what I define as my "comfort food".  Lately, it has been all about mac n cheese or creamy pastas.  OMG!  YUM!  So, here is one of our family favorites and it is very kid friendly. 
Enjoy friends :-)

Creamy Chicken Tetrazzini

Chicken with noodles, mushrooms and peas in a creamy sauce topped with cheddar cheese. Delicious and very comforting. A favorite.

Ingredients
1 (16-oz.) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breasts
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of celery soup
1 (8-oz.) container sour cream
1 (6-oz.) jar sliced mushrooms drained
1 cup frozen peas
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups Shredded chedder cheese

Instructions
1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

2. Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.

3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Yields: 12 Servings

notes: Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

2day's recipe: ale-sauced pork ribs and vegetables

This is a good fall recipe.  It is fall now, even though it still hot for fall.  I think Mother Nature is a little confused.  any way, enjoy :-)

ale-sauced pork ribs and vegetables


Ingredients
2 -1/2 to 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic b
3 cloves garlic minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
Radishes
Fresh Rosemary sprigs
Shredded lemon peel


Instructions

1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.

2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups strained juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables, and radishes. Garnish with fresh rosemary and lemon peel.

Yields: 4 Servings

notes: Calories497, Total Fat (g)23, Saturated Fat (g)8, Monounsaturated Fat (g)10, Polyunsaturated Fat (g)3, Cholesterol (mg)143, Sodium (mg)342, Carbohydrate (g)25, Total Sugar (g)5, Fiber (g)4, Protein (g)40, Vitamin A (DV%)0, Vitamin C (DV%)28, Calcium (DV%)10, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie

2day's recipe: Alouette® Pancetta and Chicken Penne

This is really super easy and really good.  It is my husband's favorite dish.  He loves pasta, chicken, veggies in a rich cream sauce.  I change this almost weekly by adding and subtracting ingredients.  One week, I use sun-dried tomatoes and mushrooms, the next week I add peas to this recipe.  I usually always add white wine to the sauce, YUM.  Use a white wine you drink.  This is definately a base recipe for our house.  I love Alouette products for a quick fix meal.  They are great to stuff meat with as well.  Stuffed chicken, spiral steak with spinach, etc.  If you can't find Alouette brand, any cream cheese and herb spread will work.  I do believe Alouette has the best flavor.  You can usually find it in your deli, not in the cheese section.
Enjoy :-)

Alouette® Pancetta and Chicken Penne


Ingredients
6 oz. pancetta or bacon diced
12 oz. (dry weight) penne pasta
1 1/2 cups roasted red bell peppers (from jar)
1 pkg. (6.5 oz.) Alouette Garlic and Herbs, or Alouette Spinach Articho
1 lb. roasted chicken shredded ( to make it even easier, buy the cooked chicken from your deli)
3/4 cup walnuts toasted and coarsely chopped

Instructions
In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside. Pour grease out of skillet, but do not clean.

Cook pasta according to directions to achieve an al dente texture and drain.

Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.

Warm over medium low heat, stirring often, until thoroughly blended and heated.

Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.

Serve topped with toasted walnuts.

Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.

Yields: 4 Servings

notes:
Wines that pair well (to sum it up - anything!):
Delicious with red wines such as:
Dolchetto, Syrah, Pinot Noir, Chianti Classico, Zinfandel, Beaujolais
Or white wines like:
Chardonnay, Viognier, Sauvignon Blac, Riesling, Sancerre, Orvieto, Soave, Pinot Grigio, Gewürztraminer

2day's recipe: Honey Bourbon Pork Tenderloin

I love pork tenderloin.  It is so easy to add flavor to and goes with anything - its the "other white meat".  LOL.  Here is a wonderful, easy pork tenderloin recipe.  I would serve wild rice or gouda masked potatoes with this and maybe a tart green like collards (sweet potatoes would be good too).  If you don't dig collards, use spinach.
Enjoy :-)

Honey Bourbon Pork Tenderloin


Ingredients
2 pounds pork tenderloin trimmed
1/4 cup honey
1/4 cup soy sauce
2 tablespoons bourbon whiskey


Instructions
Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Spray baking sheet with cooking spray, or if you are grilling, prepare grill.

Roast tenderloin at 400 for 20 minutes or until temp reaches 160. Cool meat, slice, package and pour sauce over.

Yields: 4-6 Servings


notes: Tips/Extra Instructions
I have also prepared this for client to grill by just making the sauce right in a zip-loc bag and adding trimmed tenderloins to bag. When ready to grill, take out of bag and reserve sauce. Pat dry and sprinkle the evoo, salt and pepper on tenderloins. Grill, turning once, till desired doneness, let rest and slice. Heat sauce till boiling and ladle over tenderloins.

I like to double this sauce; it is very yummy! Enjoy!

2day's recipe: It's Chili by George!!

Chili is one of my favorite things!  You can make it so many different ways.  It was about 58 degrees when I got this morning and one of the first thoughts I had was - chili time, baby!  Football season is back, yep its that time.  Although we should get into the high 80's today, I still think I should start sharing all the chili recipes I have with my friends.
This one is what I call a traditional chili.  Enjoy :-)

It's Chili by George!!

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

Ingredients
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans drained and rinsed
1 (15 ounce) can pinto beans drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Instructions

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)


Yields: 8 Servings

2day's recipe: Garlic Rosemary Halibut

It's fish Friday!  Yum!  Here is what we are having for dinner tonight.  I think I'm going to have roasted potatoes, maybe wilted fresh spinach or another veggie I have around the house. 
Enjoy :-)

Garlic Rosemary Halibut


Ingredients
3 tablespoon reduced-sodium chicken broth
4 cloves garlic finely chopped
1 tablespoon chopped fresh rosemary
OR
1 teaspoon dried rosemary leaves crushed
1/2 teaspoon ground mustard dry
2 teaspoons soy sauce
3 tablespoon red or white wine vinegar
1 pound halibut cod or red snapper fillets 1/2 to 3/4
1 inch thick

Instructions
Heat broth to boiling in 1-quart saucepan over medium-high heat. Cookgarlicin broth, stirring frequently, until golden. Stir in rosemary, mustard andsoy sauce; remove from heat. Stir in vinegar; cool.

Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag.Pour marinade over fish. Cover dish or seal bag and refrigerate, turningonce, at least 1 hour but no longer than 24 hours.

Generously spray grill rack with nonstick cooking spray. Heat coals or gasgrill. Remove fish from marinade; reserve marinade. Cover and grill fishabout 4 inches from medium heat 8 to 12 minutes, brushing frequently withmarinade and turning once, until fish flakes easily with fork. Discard anyremaining marinade.

2day's recipe: Grilled Salmon with Charmoula

Happy Thursday!  I thought fish sounded good for tonight's dinner but I have ingredients for "Get Yo Man Chicken" which is wonderful and well loved in this household!  So, here is the fish dish I thinking of cooking tonight.  It is a great way to use the last of the summer squash.  Oh - remember recipes can be a guide, change it up if you want - like this recipe is for 10 servings and uses a whole salmon - I wouldn't use a whole fish unless it was a dinner party, so cut the recipe in half of thirds...
Enjoy :-)

Grilled Salmon with Charmoula


Ingredients
1/2 cup lemon juice
1/4 cup olive oil
1/3 cup chopped fresh cilantro
2 tablespoons paprika (Hungarian or Spanish if possible)
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne
3 cloves garlic peeled and minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds green or yellow zucchini
2 red bell peppers (1 lb. total)
1 whole boned salmon fillet with skin (3 1/2 to 4 lb.) Lemon wedges

Instructions
For charmoula, in a bowl, mix lemon juice, olive oil, cilantro, paprika, cumin, coriander, cayenne, garlic, salt, and pepper.

Rinse zucchini and trim off ends; cut into 1-inch lengths. Rinse, stem, and seed bell peppers; cut into 1-inch squares. In a bowl, mix the vegetables with 2/3 cup charmoula. Thread onto metal or soaked wooden skewers, alternating zucchini and peppers.

Rinse salmon and pat dry. With tweezers or needlenose pliers, remove and discard pin bones. Lay a double sheet of heavy-duty foil slightly larger than salmon on a 12- by 15-inch baking sheet. Set fish, skin side down, on foil. Trim foil to within about an inch around fillet; fold edges over, then up, to form a slight rim. Spread remaining charmoula evenly over salmon.

Prepare barbecue: If using gas, turn all burners to high and close lid for 10 minutes, then adjust burners for indirect cooking (no heat down the center) and keep on high. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on the grate between coals. Set grill in place.

Slide salmon on foil off baking sheet onto grill, not directly over heat. Set vegetable skewers directly over heat. Cover barbecue. Cook vegetables, turning once, until they are browned and tender when pierced, 10 to 15 minutes total. Remove from grill, cover barbecue again, and continue cooking fish until opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes total.

Slide a large, rimless baking sheet or several wide spatulas under foil and fish to transfer to a platter or board. Tuck edges of foil under fish. Set vegetable skewers alongside and garnish with lemon wedges.

Yields: 10 Servings

CALORIES 358 (55% from fat); FAT 22g (sat 4.1g); CHOLESTEROL 89mg; CARBOHYDRATE 7.2g; SODIUM 213mg; PROTEIN 32g; FIBER 1.2g

2day's recipe: Big Boy Bolognese with Pappardelle

Here is a twist on spaghetti - something different.  Nothing better than comfort food!
Enjoy :-)

Big Boy Bolognese with Pappardelle


Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta cut into small dice or ground
1 pound ground sirloin
1 pound ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks cut into small dice
3 to 4 cloves garlic minced or grated
Salt and black pepper
1/4 teaspoon freshly grated nutmeg eyeball it
2 bay leaves
1 tablespoon thyme leaves a couple of sprigs, chopped
1 teaspoon dried marjoram or oregano leaves 1/3 palmful
1/4 cup tomato paste
2 cups dry white wine
3 cups beef stock
1/2 teaspoon crushed red pepper flakes
1 cup whole milk or cream
1 pound pappardelle or fettuccine pasta
A few handfuls Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley a couple of handfuls, chopped


Instructions
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.

Add salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano, stir in the tomato paste for a minute or so then add wine and scrape up all the drippings. Reduce wine by half, 2-3 minutes then stir in stock and bring to a boil. Reduce the heat to simmer and thicken sauce 1 hour to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and simmer while water comes to boil and the pasta cooks.

When you're ready to serve, bring large pot of water to a boil, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.

Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

Yields: 4 Servings