2 cans refried beans
1 lb velveeta cheese
1 cup salsa
Put all the ingredients in a crockpot. Cook on low 2-3 hours (or until cheese melts) stirring occasionally. Serve with chips!
Friday, June 13, 2008
Machaca
Machaca
3 quarts water
garlic, chopped to your liking - I usually use 1 1/2 heads divided 3 ways
4-6 pound chuck roast
juice of 2 limes
1/3 cup oil
1 cup chopped fresh roasted Anaheim chiles - I have never used canned but I'm sure it would be ok
1/2 tsp salt
1/2 tsp ground black pepper
1/2 white onion sliced or chopped - however you prefer it
2 tomatoes, chopped - my family is not big on tomatoes so I sometimes don't put that much. It's all about your preference
To cook the meat, in an 8 quart stockpot bring the water to a boil. Add 1/2 garlic and meat and return to boil. Skim off the froth, reduce the heat, and simmer for about 2 hrs or until the meat is tender. Remove the froth as needed. Drain and reserve juices. You will need them when get to the frying stage. When the meat is cool enough to handle shred.
To brown and dry the meat, combine the lime juice and another 1/2 of the garlic. Preheat the oven to 325 degrees. Spread the shredded meat in a single layer on a large cookie sheet and sprinkle with the lime juice/garlic mixture. Roast the meat until brown and as dry as you choose, at least 15 minutes, and up to an hour, stirring occasionally. (For Jayden's party I did for 20 minutes, stirred and then left in for another 20 minutes)
Note: At this point you may cool, cover and refrigerate or freeze the meat for later use.
To fry the meat, heat the oil in a large skillet. Sauté the chile peppers with the salt and pepper. Add the onion and tomatoes and sauté briefly; the add the remaining 1/2 garlic. Add the meat, stirring over medium heat to brown. If too dry, add some reserved juices. If you add too much of the reserved juice it will be too greasy so add some water too if you can't get it right.
Makes 12 servings
3 quarts water
garlic, chopped to your liking - I usually use 1 1/2 heads divided 3 ways
4-6 pound chuck roast
juice of 2 limes
1/3 cup oil
1 cup chopped fresh roasted Anaheim chiles - I have never used canned but I'm sure it would be ok
1/2 tsp salt
1/2 tsp ground black pepper
1/2 white onion sliced or chopped - however you prefer it
2 tomatoes, chopped - my family is not big on tomatoes so I sometimes don't put that much. It's all about your preference
To cook the meat, in an 8 quart stockpot bring the water to a boil. Add 1/2 garlic and meat and return to boil. Skim off the froth, reduce the heat, and simmer for about 2 hrs or until the meat is tender. Remove the froth as needed. Drain and reserve juices. You will need them when get to the frying stage. When the meat is cool enough to handle shred.
To brown and dry the meat, combine the lime juice and another 1/2 of the garlic. Preheat the oven to 325 degrees. Spread the shredded meat in a single layer on a large cookie sheet and sprinkle with the lime juice/garlic mixture. Roast the meat until brown and as dry as you choose, at least 15 minutes, and up to an hour, stirring occasionally. (For Jayden's party I did for 20 minutes, stirred and then left in for another 20 minutes)
Note: At this point you may cool, cover and refrigerate or freeze the meat for later use.
To fry the meat, heat the oil in a large skillet. Sauté the chile peppers with the salt and pepper. Add the onion and tomatoes and sauté briefly; the add the remaining 1/2 garlic. Add the meat, stirring over medium heat to brown. If too dry, add some reserved juices. If you add too much of the reserved juice it will be too greasy so add some water too if you can't get it right.
Makes 12 servings
Wednesday, June 11, 2008
Chicken Enchiladas
A little messy to make, but they taste good! I always leave the onion out because my hubby is not a fan :<(
Large can green chile enchilada sauce
8 oz sour cream
14 oz chicken broth
1 small chopped onion
4-5 chicken breasts
mexi-blend cheese
Cook chicken with lemon juice, salt and pepper, shred and set aside. Saute onion, cook with enchilada sauce, sour cream and chicken broth until sour cream is melted. Take 1/2 the sauce and mix with 1 cup shredded cheese and chicken. Dip flour tortillas in remaining sauce, then fill with above mix. Roll and put into 9X13 pan. Pour remaining sauce over top, sprinkle with cheese. Bake at 350 for 25 minutes. Makes 6-8 enchiladas depending on how you fill them!
Large can green chile enchilada sauce
8 oz sour cream
14 oz chicken broth
1 small chopped onion
4-5 chicken breasts
mexi-blend cheese
Cook chicken with lemon juice, salt and pepper, shred and set aside. Saute onion, cook with enchilada sauce, sour cream and chicken broth until sour cream is melted. Take 1/2 the sauce and mix with 1 cup shredded cheese and chicken. Dip flour tortillas in remaining sauce, then fill with above mix. Roll and put into 9X13 pan. Pour remaining sauce over top, sprinkle with cheese. Bake at 350 for 25 minutes. Makes 6-8 enchiladas depending on how you fill them!
Mexican lasagna
Super easy for when all you feel like doing is opening a few cans :>)
1 can black beans, drained
1 Tbsp. chili powder
2 1/2 cups salsa
1 can whole kernel corn, drained
10 6 inch corn tortillas
3 cups cottage cheese
1 cup grated cheddar cheese
Mix corn, beans, salsa and chili powder in a medium bowl. Layer in 13X9 baking dish: tortillas, veggie mixture, cottage cheese. Repeat to make 2 layers. Top with cheddar cheese, bake at 375 for 30 minutes (I usually make it in a 9X9 pan with 3 layers instead of 2)
1 can black beans, drained
1 Tbsp. chili powder
2 1/2 cups salsa
1 can whole kernel corn, drained
10 6 inch corn tortillas
3 cups cottage cheese
1 cup grated cheddar cheese
Mix corn, beans, salsa and chili powder in a medium bowl. Layer in 13X9 baking dish: tortillas, veggie mixture, cottage cheese. Repeat to make 2 layers. Top with cheddar cheese, bake at 375 for 30 minutes (I usually make it in a 9X9 pan with 3 layers instead of 2)
Monday, June 9, 2008
Fried Ice Cream
Easy Fried Ice Cream
Not really authentic, but this recipe is so easy and super yummy, it is the perfect finale for your fiesta.
1 pint vanilla bean ice cream
1 loaf sliced white bread
6 to 8 cups oil, for frying
1/2 cup sugar
2 teaspoons cinnamon
Using an ice cream scoop, make balls of ice cream and place them on a cookie sheet. Freeze for about 1 hour.
Using kitchen shears, cut the crusts off the sliced bread. Using 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.
Monday, June 2, 2008
Ziploc Omlets
-Have campers write their name on a quart-size
Ziploc freezer bag with a permanent marker.-Crack 2 eggs (large or extra-large) into the bag
(not more than 2). Shake to combine them.
-Put out a variety of ingredients such as: cheeses,
ham, onion, green pepper, tomato, hash browns,
salsa, sun dried tomatoes, mushrooms etc.
-Each camper adds prepared ingredients of choice
to their bag and shake
(not too full, or it won’t fully cook).
-Make sure to get the air out of the bag and zip
it up.
-Place the bags into rolling, boiling water for exactly
13 minutes. You can usually cook 6-8 omelets in a
large pot. -Open the bags and the omelet will roll out easily. Be
prepared for everyone to be amazed.
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