Fajita Burritos

Tonight it was a mix of veggies and sauce. Here is what I put together:

I placed a cake pan on a cookie sheet. In a cake pan I placed 4 chicken breasts (bone in)and 1/2 cup water and covered the pan tightly with foil. I placed it in the oven at 425 degrees for 45 minutes.

I took the pan out and placed it to the side.

I placed the following in a common bowl to be added later

cut 3 medium sized brown onion in sections

2 red sweet bell peppers in long strips
1 green bell pepper in long strips
1 carton sliced raw mushrooms


In a large cast iron skillet I turned the heat on high and allowed the skillet to get hot before putting anything in it.

I placed 1 can of RoTel tomatoes with cilantro and lime in the skillet

Next I added 1 small can of sweet diced green chilies

I let the liquid in these reduce.

To this I added 1/2 teaspoon garlic powder
1/8 teaspoon dry red pepper flakes
skant amount a seasoned black pepper
Stir thoroughly

Add to this 3/4 cup White Zinfindel wine

Stir thoroughly

As the wine bubbles and slightly reduces begin adding the vegetables from the common bowl

Take two of the chicken breasts and remove the meat from the bone and cut in cubes
Stir into the hot vegetable mixture on the stove. Stir until the onion begins to glisten

Turn into burrito sized flour tortillas
Add cheese and salsa if you like............I like 'em plain in the tortilla. My husband dresses 'em up with 1/4 cup jack cheese and green chile salsa........Either way these are really good.

Chile Verde

Stater Bros. had Pork Butt on sale and my husband and I decided that Chile Verde belonged on the menu this week.

So this is how I make it

2 red onions coarsely chopped and placed in the bottom of my large Crockpot
2 cans of chile verde salsa (8oz each)
1 can Rotel tomatoes with lime and cilantro
1 4# pork butt
1/2 jar Old El Paso green chile salsa
1 tsp garlic salt
1 tsp seasoned black pepper
6 oz of canned whole sweet green chiles
1 T chopped fresh cilantro

Cook overnight on "low"
I always put the chile verde in glass bowls and place foil covered in the refrig. after it has cooked overnight.
After work: Steam some tortillas,cut up some cheese, sour cream, avacado, fresh tomatoes, onions...Put your glass bowl in the microwave for a couple of minutes..roll them up! Serve with refried beans and cactus!!Umm, Umm, good!
The sauce is great for wet burritos!
This is great for leftovers....it freezes well for a quick dinner for the future!

Scanner Broke...so until then. . .

I wore out my scanner. It will be a bit before it is replaced. Between no kitchen floor, backsplash (you get the idea) the scanner is not the highest priority in our home improvement plans.

I shared one chile recipe but I stirred one up this weekend that has really been a hit. No real recipe so this what I did:

2 pounds of pork roast, trim off all the visible fat and cut into small bite-size piece
2 cans RoTel tomatoes with cilantro and chiles
1 restaurant-sized gallon can of pinto beans (I buy mine at Smart & Final)
2 cans black beans
1 large bunch mexican green onions
1/4 c minced garlic (mine from a jar)
1 package Farmer John red hot link sausage
2 fresh jalepenos thinly sliced
1 medium-sized can of crushed tomatoes
seasoned pepper

Pour and put in a large crockpot on low. Cover tightly and serve it tomorrow. Hmm, Humm good!

I served with vegetable pinwheels, corn muffins, flour torillas, grated cheese, and sour cream. Green onions to top....really good

Mock Apple Pie

When our son was just an infant I decided to make an extra effort to place some traditions in our lives. My husband loves apple pie. So I made this pie and he ate all but the slice I had. When I told him it was made from crackers he didn't believe me until I made another and he watched.

Now I am not sure if he really didn't believe me or he was willing game to jump on the "let's eat all the pie I want bandwagon".....hmmmm.

Regardless. This is a wonderful dessert