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Green Chili Burritos

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A few days ago I made a small roast in the crockpot. It was good for a roast that was cooked with almost no preparation. Frozen meat in the crockpot, dry seasoning over the top, add lid and cook. That evening we had pot roast and potatoes for dinner. A couple of nights later, we had a re-run of the roast and potatoes dinner. That left about 2 cups of mostly beef and gravy. A perfect opportunity to try out my idea of an Encore meal. I had noticed this delicious looking plate of food at Sheila's blog, and I knew I wanted to try a baked burrito that was not tomato based.

Green Chili Burritos, leftover pot roast made into delicious burritos.
Green Chili Burritos

Roast beef and green chili burritos
by the seat of my pants
350 oven
2 cup roast beef and gravy - more beef than gravy
1 can black beans, drained
1 c green chili salsa, purchased or homemade your choice
6-8 tortillas - depending upon size
1 c grated cheddar

Warm the beef and gravy, gently separating the beef into shredded meat.



Add the beans and 1/2 c of the salsa. Stir gently to combine.


Fill your tortillas, leaving about 3/4 - 1 cup of the meat mixture in the pan. Add remaining salsa to the meat mixture, stir to mix. Spoon over the rolled burritos in your baking pan.


Sprinkle with the cheese, bake 30 minutes.
Serves 4-6

Serve with additional salsa, sour cream. olives etc as your family prefers. I enjoyed mine as baked with nothing more. These were delicious and I will make these again.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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This post is shared with:
Foodie Friday @ Designs by Gollum
                                                     
17

Cornbread with Broccoli and Cheddar Cheese

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been a bit absent here, yet so very busy at work with a web-based software conversion that turned out to be a train wreck. Two years history lost at conversion upload. I needed to rebuild all the financial records in order to bill for services.

However, I am glad the project is far enough along for there to be a point of some sanity and I can resume part of normal life. And just to clarify, normal is very underrated! Needless to say, during this time we ate what ever the hand touched. It might have been leftovers, or if I was lucky, something I threw into the crock-pot before going to work for the day.

Delicious Cornbread with added Broccoli and Cheddar Cheese.
This smelled so good baking! 
Now I get to dig right in!

But today I had a bit of time and I found fresh broccoli in the vegetable drawer. Then I found this recipe over at Claudia's blog and wanted to give it a try with our favorite cornbread recipe as my starting point.

Cornbread with Broccoli and Cheddar
inspired and adapted from:  Claudia @ What's Cookin Italian Style Cuisine
425-degree oven

1 c corn meal
1 c flour
1/3 c sugar
3 t baking powder
3/4 t salt
1/2 t granulated garlic
1/2 t oregano
1 t basil
2 T dried parsley

3 eggs
1/3 c oil or melted butter or bacon drippings (use what your prefer.)



heaping 2 c chopped broccoli, steamed until tender - I used 1 large crown.
1 c grated cheddar cheese

In a large bowl, combine dry ingredients, stir well to combine. Set aside.

In a small bowl beat the eggs, beat in milk and oil. Stir in broccoli.




Add milk mixture and grated cheese to dry ingredients and stir together quickly, lumps may/will remain.  Scrape mixture into a 7X11 baking pan. Bake 25-35 minutes or until tests done in your oven.



Cornbread with added broccoli and cheddar cheese.
Corn Bread with Broccoli and Cheddar Cheese.

Serve hot with plenty of butter.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



Make it with cornmeal @ Couscous and Consciousness
Hearth n Soul @ a moderate life
Sunday's at one @ Cocina Diary
Potluck Sunday @ Mommy's Kitchen
                                           ###
16

Serendipity Creole Chicken

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

ser·en·dip·i·ty

[ser-uhn-dip-i-tee]
noun


an aptitude for making desirable discoveries by accident.


Serendipity Creole Chicken
inspired by: Claudia @ What's Cookin' Italian Cuisine

6-8 chicken legs or 6 thighs or andy combination your family prefers
2 large green peppers - cut lengthwise into 1-inch strips
1 can chickpeas - drained
1 16 oz can tomato sauce
1 c red wine 
garlic salt and pepper
1 - 2 tsp creole seasoning (I used Tony Chachere's) 
generous 1/4 t oregano leaves
olive oil

Freshly cooked rice 

Heat olive oil in large skillet with a lid, add chicken sprinkle with garlic salt and pepper, brown well, turn, repeat seasoning with garlic salt and pepper, brown the other side.  

Scatter peppers and chickpeas over browned chicken. Pour tomato sauce and wine over, then sprinkle with the creole seasoning and oregano. 

Serendipity Creole Chicken, with peppers and garbanzo beans.
Serendipity Creole Chicken
Bring the mixture to a boil, reduce heat, cover and simmer for an hour. Remove cover and simmer an additional 15 minutes for mixture to thicken slightly.

Serve chicken and the tomato broth in a flat soup bowl over a scoop of rice. 

Delicious!  Serves 4 - 6

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

This post will be shared with:

Hearth n Soul @ a moderate life

Tuesday Night Supper Club @ Fudge Ripple 

Full Plate Thursdays @ Miz Helen's Country Cottage 
 
23

Brownies with Cranberry and Walnuts

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

In past years I have made the brownies from the Hershey's cocoa tin. They are always good, but today I am cooking Bittman. His brownies are straightforward and chocolate-y! I will be adding a little something to his recipe, though, a touch of leavening. With the added moisture from the fruit, I am concerned the brownies will be too fudge-y and not as good. He also gives suggestions at the bottom for a few variations. Combine that with the cranberries and orange zest waiting in the refrigerator and you have something a bit different, but I think will be totally delicious. And besides, my frugal heart will not allow me to toss those spent berries and zest.

Brownies from Mark Bittman
Brownies, from Mark Bittman

Brownies with Cranberry and Orange Zest
from:  How to cook everything
by, Mark Bittman

Brownies
350-degree oven

1 stick of butter
3 squares chocolate, chopped coarsely

1 c sugar
2 eggs
1/4 t vanilla

1/2 c flour plus 1 T flour
pinch or dash of salt
1/4 t baking powder

Cranberries and zest from the Cranberry Liqueur recipe
1/2 c walnuts - optional

Chop the chocolate, set aside.


Melt butter in large saucepan over medium heat. Add chocolate, turn off the burner and allow chocolate to melt, stir as needed. Let cool until comfortable warm to the touch.



Beat in sugar, eggs, and vanilla.









Combine the flour, salt and baking powder in a small bowl, whisk to combine. Whisk into the chocolate mixture, whisk until smooth.


Fold in the cranberries.


Turn out into a 9 inch prepared ( butter and dust with cocoa power) spring form pan.


Cover top with chopped walnuts.



Bake 22-25 minutes or until middle is firm and tests (almost) done.

Let rest 15 minutes, carefully run a thin spatula around the inside edge of the pan. Remove outer ring and allow to cool completely.


Serve in wedges with ice cream or whipped cream.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


This post is shared with:

Cookbook Sunday @ Brenda's Canadian Kitchen

Tackling Bittman @ a moderate life
16
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