Enchirritos {Recipe Re-do}

Here's another recipe re-do where I've posted a recipe before, but have since re-photographed the food and am re-posting it here for you.

These enchirritos are a favorite of mine. They are part enchilada, part burrito...hence the name.

The flavors are even better the next day as leftovers.

 

 Ingredients

1/4 c. butter

1/4 c. flour

4 c. water

3 Tbsp. chili powder

1 tsp. garlic salt

1 lb. ground beef

1 lb. ground sausage (I used a bacon flavored kind once and it was fabulous)

1/4 c. chopped onion

1 c. refried beans

8 flour tortillas (8 inch), warmed

3 c. shredded cheese (monteray jack or cheddar works great)

Optional toppings: shredded lettuce, chopped tomatoes, sliced olives, sour cream

 

What You Do

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add water. Bring to a boil; cook and stir one minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.

In a large skillet over medium heat, cook the beef, sausage, and onion until meat is no longer pink; drain. Stir in beans; heat through.

Spread 1/4 c. sauce in a greased 9x13 baking dish. Spread 1 Tbsp. sauce in the center of a tortilla and spread around. Place 2/3 c. (use measuring cup for this and it comes out perfect) meat mixture down the center of each tortilla. Top with 1/4 c. shredded cheese. Roll up and place seam side down in the baking dish. Pour remaining sauce over top; sprinkle with remaining cheese.

Bake uncovered at 350 for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings, if desired.

 

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BBQ Pulled Pork

I have been using my slow cooker for dinner many nights to keep the heat out of the kitchen from using the oven. I'm sure many of you are doing the same.

It's just hot!

But here in Idaho, that changes constantly. One day last week it was scorching and the next I wanted to turn on the heater, but resisted. It kinda gets on my last nerve. I love when it rains, though. It helps our grass look so pretty and the garden veggies just love it, and our wheat crops are happy. I just would like a perfect medium with a good rain once a week. 

Is that too much to ask for?

Today I have one of those slow cooker recipes that is great for a picnic potluck as well as around the family dinner table.

Ingredients

1 boneless pork shoulder or butt roast (3-4 lbs.)

1 tsp. salt

1 tsp.paprika

1 tsp. ground black pepper

1/2 tsp. ground red pepper

1 medium onion, thinly sliced

1 (18 oz.) bottle of your favorite BBQ Sauce

1/2 c. brown sugar (I left this out because Lance doesn't like sweet meat.)
buns

How You Do It

Combine salt and spices in a small bowl. Rub over the roast. Place onion in the slow cooker; add pork. Combine BBQ sauce and brown sugar in a medium bowl; pour over the meat. Cover and cook on low 8-10 hours. Transfer to a cutting board and trim any fat off. Using 2 forks, pull pork into shreds. Put back in the slow cooker and stir into the sauce. Serve on buns.

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This may have been linked to these parties.

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Slow Cooked Carnitas & Salsa Asada

Coming from a part-Hispanic family, I grew up with authentic Mexican food. I just love it. When I can find the real thing in restaurants, I just devour it. At my local library, I came across Marcela Valladolid's Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor cookbook. I took it home and after the first few recipes, I decided I needed this forever. So I ordered it. It's full of authentic Mexican dishes that are amazing. Like this recipe that I'm sharing today. Super easy to prepare since it uses a slow cooker. Just try it for yourself.

Ingredients:

1/2 c. shortening 

2 lbs pork butt, cut into 2 inch cubes (4 cups)

salt and pepper

4 black peppercorns

2 bay leaves

2 medium white onions

4 garlic cloves, peeled

Salsa Asada* 

Melt the shortening in a large skillet over medium-high heat. Sprinkle the pork all over with salt and pepper. Add to the pan. Sear the meat on all sides, turning occasionally, until golden brown. About 10 minutes. This gives it a lovely crust. Transfer the meat to the slow cooker with the juices. Add 1/2 Tbsp. salt, the peppercorns, and bay leaves. Quarter the onions or chop them up (that's what I did) and add to the slow cooker with the garlic ( I minced mine but you can leave them whole if you just want the flavor). Cover and cook on high until the meat is tender, about 3 1/2 hours.

Using a slotted spoon, transfer the pork to a cutting board. Discard the quartered onion and whole garlic cloves, if that's how you used them. Cool slightly. Cut the pork up or shred it. Slice the remaining onion to serve with the pork and Salsa Asada. You can eat it as is, or make tacos with tortillas.

Salsa Asada is the most traditional salsa in terms of preparation. The term asado can refer to grilled or dry roasted as I did with this salsa. Cooking it in a dry skillet let the ingredients char so you get a nice smoky flavor. Traditionally it's made with an onion, but I used a shallot for a more mild flavor.

Salsa Asada:

8 plum tomatoes, cored

1 large shallot, peeled

2 serrano chiles, stemmed

1/3 c. chicken broth

Salt and pepper

Heat a medium skillet over medium-high heat. Add the tomatoes, shallot, and serranos and roast in the dry skillet until charred on all sides, about 8 minutes. 

Right here you can leave the serranos as is, or you can open them and remove the seeds for less heat. Transfer all to a blender, add the broth, and blend until smooth. Season with salt and pepper. Serve with the Carnitas. It's also great with tortilla chips.

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I linked this to Tuesday Talent Show

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Sausage Corn & Broccoli Bake {Totally Tasty Tuesdays}

So I'm not completely sure what this is. It tastes like breakfast, but I don't eat broccoli in any of my breakfast foods. It has sausage and corn in it, too. I made this for dinner and it just confused me. It was absolutely tasty, but my mouth wasn't expecting such a breakfasty taste at dinner time. Don't get me wrong. I love making breakfast foods for dinner. Pancakes are so good in the evening! But I'm expecting that. I plan that. This dish surprised me. To add to my confusion, a serving suggestions says to serve this with a leafy green salad. See? That's not breakfast, for sure! So now that I know it tastes like a breakfast dish, I can be prepared for the next time I eat it. Do with it what you will. I ate it straight up. My husband, as usual, added hot sauce.

1 can crescent rolls or 1 can flaky dough sheet

8 oz. bulk pork sausage

2 c. frozen broccoli florets, thawed

3 eggs

1 Tbsp. flour

1 tsp. seasoned salt

1 can cream style corn

1 c. shredded cheddar cheese

Preheat the oven to 325 degrees. Grease a 11x7 (2 qt.) baking dish. Unroll dough the baking dish; press on bottom and 1/2 inch up sides of dish. 

In a skillet, cook sausage stirring until no longer pink. Drain. Spoon evenly over dough. Top with broccoli. In a large bowl, beat eggs, flour, and salt until well blended. Stir in corn. Pour over broccoli and sprinkle with cheese.

Cover and bake 30 minutes. Uncover and bake 25-35 minutes more or until knife inserted in center comes out clean.

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I linked this to This Chick Cooks, Made it on Monday, Gooseberry Patch

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Greek Souvlaki aka Pork Shish-Kabobs

These sound fancier and harder to make than they are. It's basically marinated pork on a stick. Not too scary. I wanted to share these before it gets too cold to use your BBQ grill. You could also cook these in your oven. They are delicious with lemon juice squeezed over them before serving.

Greek Souvlaki

2 lbs. pork roast cut into bite sized chunks

Accent or Season Salt

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 Tbsp. garlic powder

1 1/2 tsp. garlic salt

 olive oil

whatever veggies you want to add

Mix all seasonings together. Place pork in a container and sprinkle seasoning over it. Toss to coat. Pour in enough olive oil to cover the pork. Cover and marinate over night. Put onto skewers with veggies (peppers, mushrooms, onions etc), wrap in foil, and cook slowly on the grill. About 20 minutes or until done. Before serving, remove foil and sprinkle with lemon juice.

It is so tender and delicious. You will want more than one skewer, if you're like me. Makes great leftovers.

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I linked this to Gooseberry Patch

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Natchitoches Meat Pies

These are at the top of my list of dinner foods. My kids ask for them, that's why. When that happens, whatever it is goes on the permanent menu. I love these and my husband like them as well, so everyone is happy when momma makes them. The pie crust is so flaky and just makes it taste so good. They aren't hard to make, so give them a try. Thanks to Our Best Bites for sharing these. They are a winner. I changed it a little to fit my family's taste.

Natchitoches Meat Pies

1/2 lb. lean ground beef

1/2 lb. ground pork

1 onion, chopped

5-6 cloves garlic, minced

Season Salt to taste

Tabasco sauce to taste (start with about 1/4 tsp.)

1 can beef broth

Potatoes, cut into small cubes, cooked, but not mushy.

1 can diced green chiles

Shredded Cheddar Cheese

Pie Crust, tripled (or use store bought, already made)

1 egg

1/4 c. cold water

In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces. When it's about halfway cooked, drain excess fat (if necessary) and then add  onion and garlic. Cook until tender and onions are translucent. Add Season Salt and 1/4 tsp. Tabasco. Add beef broth and bring the mixture to a boil over high heat. Cook for about 20 minutes or until most of the liquid has evaporated. Season with additional Season Salt and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie. Add the potatoes and green chiles. Heat through. You can refrigerate this mixture for 3-4 days before baking the pies.

Prepare pie crust and roll the entire ball onto a floured surface. For large (meal-sized) pies, I use a bowl that's about 6" across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough. Place about 1/4 c. of the meat mixture and some cheese onto one half of the dough circle, keeping about a 1/2"-1" margin from the edges. Fold the other side over and gently pinch the edges shut.

Preheat oven to 400 and spray a baking sheet with non-stick cooking spray. Place prepared pies onto your baking sheet. In a small bowl, whisk together egg and cold water and brush over the pies. Bake 25-30 minutes or until golden brown.

FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and just add the egg wash and bake them for an extra 15-20 minutes, or you can bake them and heat them up in the oven or microwave, whatever suits your needs better.

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Cracker Breaded Pork Chops

I found an amazing recipe for pork chops and had to share them. You could also use boneless skinless chicken breasts, too. That's what I plan to try next. The breading is so delicious. I am serious. I was eating the little bits left in the pan straight from the pan. Yep. Standing at the stove, eating bits of fried crackers. Don't judge me.

Cracker Breaded Pork Chops

2 eggs

1/4 cup milk

 4 lean boneless pork chops

 1/2 (16 ounce) package saltine crackers, crushed

1 cup oil for frying

2 cups water

 1 cube chicken bouillon

In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.

To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

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Khanom Jeeb (Thai Dumplings)

Also written as ‘khanom jeeb‘, these delicious treats originate from China (where they are known known as ’siu mai’). If you find that some Thai food is just too spicy for you, try some of the Chinese-style dishes such as khanom jeeb or salapao which are cheap and tasty snacks without the spice. These can be eaten on there own or as part of a dim-sum style lunch and are usually accompanied by a dipping sauce or soy sauce.

Ingredient for Pastry:

• 200 gms. Wheat Flour ( Enough for 40 )
• 2 Tablespoons Oil
• 1 Teaspoon Salt
• 1 Teaspoon Sugar
• 2 Eggs

Ingredient for Filling:

• 100 gms Pork Mince
• 3 Shitake Mushrooms
• 2 Carrots
• 1 Spring Onion
• 30 gms Coriander Leaves
• 1 Egg
• 2 Teaspoons Salt
• 2 Tablespoons Oyster Sauce
• 4 Garlic Cloves
• 2 Tablespoon Cassava Starch (Or corn starch)

Preparation for Pastry:

• Put the salt, sugar, and flour into a bowl and mix it.
• Beat the eggs together and mix into the flour.
• Knead it until it forms a dough.
• Set the dough aside for 20 minutes, it should be covered with a damp towel to prevent a skin forming.

Preparation for Filling:

• Soak the shitake mushroom for 5-10 minutes.
• Chop shitake mushroom, carrots, spring onions, coriander leaves, and garlic,into small pieces. It is easier to blend it in a food processor.
• Add the blended mix into the pork mince and add the egg, salt, oyster sauce and cassava starch, and mix well.

Assembly:

• Cut the dough into very small balls.
• On a slightly oiled or floured surface, roll the dough into small circles (approximately 6cms diameter).
• Spread the filling evenly over the dough.
• Lift up the edges into of the dought to form the sides - this will squeeze the filling into the centre.
• For best results pleat the edges of the pastry to form pleated sides of the parcels.

Cooking and Storing:

• Add this point you can freeze them on a floured tray, or cook them straight away.
• To cook them, place them in a Chinese steamer and steam for 10 minutes.

Serve With:

Mint/Coriander/Lettuce/Sour sauce

Suggestions:

If you like hot spicy food, you can insert a piece of red or green chilli into the centre of the parcel before eating it.
   

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Chinese BBQ Pork Bun (Salapao Sai mou Daeng)

White steamed buns called ’salapao’ are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. Savoury salapao usually consist of barbecued or minced pork. The filling in the picture is ’sai mou daeng’ (’moo daeng’ = red roast pork). In this context, the word ’sai’ means filling. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht.

INGREDIENTS:

• 1.5 cups fermented dough
• 1.5 cups all purpose flour
• ½  cup cake flour
• ½  cup castor sugar
• 1 tsp ammonia
• 1.5 tbsp baking powder

FERMENTED DOUGH:

• 2 cups all purpose flour
• ½  cup cake flour
• 1 tsp fermented glutinous (sticky) rice flour
• ¾  cup water
• 2 tsp vegetable oil

FILLING:

• 2 cups Chinese B.B.Q. pork, cut into small pieces
• 1 cup B.B.Q. gravy, I tbsp chopped garlic
• 2 tsp wheat flour,
• 2 tbsp light soy sauce
• 1 tbsp sugar,
• 1 tsp sesame oil
• 2 tbsp vegetable oil

PREPARATION:

To make the fermented dough: 

• mix fermented glutinous rice flour with water and allow to stand for 5 minutes. 
• Stir in both kinds of flour; add the vegetable oil and knead until smooth. 
• Place the dough in a greased bowl, cover and leave overnight.

To make the filling: 

• fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. 
• Follow with the wheat flour and gravy, stirring until the flour is done and thickened. Season to taste with soy sauce, sugar and sesame oil. 
• Stir together well, then remove from heat.
• Mix the dough with ammonia and leave to stand for 5 minutes.
• Sift both kinds of flour with baking powder, then add to the fermented dough. 
• Add sugar and knead until a smooth dough forms. 
• Divide into 20 gram portions. 
• Spread the dough into thin sheets, making a dome in the center. 
• Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.
• Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. 
• Remove and serve hot.

  

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Khanom Chaw-Moung

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  It not easy to find in present  or not easy for me to make it myself also :P .   If you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It more difficult to find from another shop in present.    This dessert will consist of 2 parts dark indigo flower is part of the flour dessert And the mincemeat. First, we continue to hand a nucleus.

INGREDIENTS: FILLING

• 1/2 cup small diced of pumpkin
  
• 1/2 cup shredded dried stirred peanut
  
• 1/4 cup tapped dried stirred white sesame
  
• 1/2 tsp salt
  
• 1/2 cup sugar
  
• 2 tsp small diced boiled fat of pork
  

COOKING: FILLING

• Heat a pan and pour the all of the ingredients filling into a hot pan.
  
• Then stir the filling until well mixed.
  
• Lift the pan from heat.
  
• Add sugar and stir the hot filling until fine.
  

INGREDIENT:  Dark indigo flour

• 1/2 cup cassava flour
  
• 2 cups rice flour
  
• 1/2 tbs arrow root flour
  
• 3 cups white jasmine flower water
  
• 1/2 cup thick vine bearing dark indigo water
  
• 2 tsp lime juice
  
• 1/2 cup coconut cream
  
• 2 tsp vegetable oil
  

COOKING:

• Mix 3 kinds of flour together
  
• Pour white jasmine flower water little by little knead the flour for 5 minutes. 
• Then pour the whole white jasmine flower water.
  
• Soak vine bearing dark indigo flower in hot water and strain.  
• Squeeze limes to change into bright color.  
• Add color into flour and stir until mixed.  
• Strain the mixture pour into a brass pan.
  
• Stir the mixture at the low heat until the cooked flour comes off easiky.  
• Then take the pan out from heat.  
• Knead and make the cooked flour into small ball shape.
  
• Make small balls into bulge shape at the bottom (Do not make it to thin)  Put the filling down.  
• Cover and make into flower by using tweezers.  
• Steam the flower in a double boiler for 4-5 minutes.  
• Then sprinkle the cooked flower flour with viscid
  

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