Thursday, April 30, 2009
Monday, April 27, 2009
5-6 frozen bean & cheese burritos
5-6 chicken thighs (skinless or skinless & boneless)
16 oz. enchilada sauce (remember, convenience...canned, pre-made, spice packet)
Spray your crock pot with pan spray. Line up your frozen burritos along the bottom, however many will fit. Lay chicken thighs over the burritos. Cover with enchilada sauce. Put on the lid. Cook on low for about 6-8 hours.These turn out sort of like a cross between a burrito and an enchilada (hence the name)! Scoop "one" onto a plate; this usually consists of one thigh and one burrito. Remove the bone (it just slips out). Tear the chicken into shreds a bit with your fork. Sprinkle with cheese. Add your favorite toppers...sour cream, cilantro, salsa, lettuce, etc.
Sunday, April 26, 2009
I am going to enter this chili in the Chili Cook-Off Challenge over to Gloria at the Foods & Flavors of San Antonio this month...I love it when I can multi-task!
If you don't believe me, just see what I do next...I'm going to send this over to Deb at Kahakai Kitchens for Souper Sundays, too!!!
I think I may even enter a couple of the photos on FoodieViews....why not?
Have a great day everybody!!! Thanks for stopping by...check out all the other wonderful links on here if you get a few minutes :)
Friday, April 24, 2009
Mix lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high (actually took mine closer to a minute and a half). Whisk to smooth out any lumps and then drizzle glaze over top of scones.
Let sit a moment before serving.I really liked these scones. They were tender and nicely flavored...the glaze was an awesome zesty contrast to the bready-ness of the scone and the mild blueberries! Mine definitely weren't as pretty as the picture in the book. I blame that on my inferior camera. HA! Enjoy the rest of your Friday, and don't forget to head over to Tyler Florence Fridays to see what everybody else cooked up!
Wednesday, April 22, 2009
Meanwhile, heat a comal or a skillet. Melt a little butter on it. Add bread, sliced side down until nice & toasty. Sprinkle queso fresco over the top & let it get a little melty. Place half a bun over filling to measure and "cut" around with a spatula. Add more yummies, such as sliced avocado, shredded lettuce, tomato, more cheese, crema, cilantro, salsa and a squeeze of lime! Now I sit back and enjoy a plate of my hubby's labors. Muy Ricos!
Monday, April 20, 2009
1 1/2 c. water
3/4 c. sugar
1 1/2 tsp. Root Beer Concentrate
1 bottle (1 liter) cold soda water, seltzer or club soda
Bring water to boil in medium saucepan. Stir in sugar until dissolved. Add concentrate; stir until well mixed. Pour into a container and refrigerate until ready to serve.When ready to serve, pour reserved root beer mixture into a pitcher and slowly pour in the soda. Stir slightly to blend. Serve immediately! Yup, it is as easy as that. Now, for double the fun, turn it into Root Beer Floats!!!! I do recommend making it when you're ready to use it all, because it loses it's fizz pretty quickly. I ended up pouring the remainder of what we made back into the club soda bottle and twisting the cap tightly. It lasted until the next day like this. Scoop some vanilla (or whichever kind you like to use) ice cream into a glass. Slowly pour root beer over the ice cream...look at the size of that head! Pop in a straw, and go to town...beware of brain freeze! I also love the way little root beer ice crystals form around the edges of the ice cream and get that little crunch! I'm betting there is probably a way to do this a little more "naturally". Maybe sarsaparilla root or something like that? Has anybody ever made it from scratch-scratch? I would love to know how to do it! Doesn't this make you feel like eating a chili-cheese dog w/ fries, too? Must be the drive-in memories.