Can you tell I'm starving already today? It's only 10am and I'm seriously wishing it was lunchtime.
However, this recipe is fantastic for a family dinner. One giant burrito that can be shared by all! No need to fill and fold individual burritos!
Family Sized Baked Burrito
2 roma tomatoes, thinly sliced
3 C cooked chicken, diced
1/2 C chopped onion - you all know how I feel about it
1/2 lime
3/4 C thick and chunky salsa
1 T southwestern seasoning
1 garlic clove, pressed
1 1/2 C shredded Co-Jack cheese
4 burrito-size flour tortillas (11inches)
1 can (9oz) bean dip
Assorted toppings like shredded lettice, sliced black olives, cilantro, etc
Preheat oven to 425. Slice tomatoes and set aside. Dice chicken. Chop onion if you plan to use it. Juice lime with a citrus press into a large bowl. Add chicken, onion, salsa, garlic and seasoning. Microwave mixture for 3 minutes or until chicken is hot, stirring occasionally. Then stir in 1/2 C of the cheese.
This way, the filling is warm, melts the cheese a bit and acts like glue, keeping this filling where it needs to be.
On a round pizza pan or stone arrange the tortillas in an overlapping circular pattern, covering the entire surface of your pan. Start in the center and spread the bean dip over the tortillas. This sticks them all together. Spread it out in a 10x10 inch square. Spoon the chicken mixture evenly over the bean dip. Fold the edges of the tortillas over the filling in an envelope pattern.
Arrange 16 tomato slices over the top in rows. Sprinkle remaining cheese over the top, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned.
Cut into rectangles and serve with toppings of your choice!
Enjoy!
Friday, October 23, 2009
Thursday, October 15, 2009
Wednesday, October 14, 2009
Chicken Club Brunch Ring
So I've had a crummy past 24 hours or so. I won't go into details, but those who follow me on Facebook or Twitter know of my bitter disappointment and frustration.
My trainer will so kill me when she reads this...well, or maybe she'll take pity on me since I suppose by a stretch of the imagination this recipe will be "in moderation" compared to the rest of my life.
But, I deliberately looked for something full of great taste...that's right it has cheese, real mayo and is tucked inside crescent rolls.
So it's your diet-free day today. Enjoy with no guilt. I'm hoping I have enough crescent rolls to make this recipe or I'll probably be hitting the grocery store.
Chicken Club Brunch Ring
1 C mayo
2 T dijon mustard
1 T onion - not in my version
1 can (10oz) chunk chicken, drained - I just cook up a large boneless skinless chicken breast
4 slices cooked bacon, crumbled
1 C (4oz) shredded Swiss cheese - or do like I do and use whatever you have
2 pkgs (8oz each) crescent roll dough
2 Roma tomatoes, sliced
2 C shredded lettuce
Preheat oven to 375. In a bowl, combine mayo and mustard. (I also throw in some fresh garlic). Chop the onion if you have to have it and add to mayo mix.
In another bowl, add chopped chicken, bacon, 3/4 C of the cheese and 1/3 C of the mayo mix. Mix well.
Unroll crescent roll triangles. Arrange on a flat round pizza pan or stone in a circle, with bases of triangles toward the middle and points hanging over the edge of the pan. (You should have a 4-5 inch circle in the center.)
Scoop filling evenly onto the base of the triangles, spreading evenly all the way around. Bring points of triangles up over the filling and tuck in under the bases of the triangles. Don't worry, the filling won't be completely covered. It's an aesthetic thing.
Slice the tomatoes thinly and cut in half. Place one tomato half between openings in the ring.
Bake 20-25 minutes or until deep golden brown. Basically, you want the dough to be done enough to eat. Remove from heat and sprinkle with remaining cheese.
Take remaining mayo mix and place in a small serving bowl. You can use this as a spread or a dip. Slice into wedges and enjoy.
My trainer will so kill me when she reads this...well, or maybe she'll take pity on me since I suppose by a stretch of the imagination this recipe will be "in moderation" compared to the rest of my life.
But, I deliberately looked for something full of great taste...that's right it has cheese, real mayo and is tucked inside crescent rolls.
So it's your diet-free day today. Enjoy with no guilt. I'm hoping I have enough crescent rolls to make this recipe or I'll probably be hitting the grocery store.
Chicken Club Brunch Ring
1 C mayo
2 T dijon mustard
1 T onion - not in my version
1 can (10oz) chunk chicken, drained - I just cook up a large boneless skinless chicken breast
4 slices cooked bacon, crumbled
1 C (4oz) shredded Swiss cheese - or do like I do and use whatever you have
2 pkgs (8oz each) crescent roll dough
2 Roma tomatoes, sliced
2 C shredded lettuce
Preheat oven to 375. In a bowl, combine mayo and mustard. (I also throw in some fresh garlic). Chop the onion if you have to have it and add to mayo mix.
In another bowl, add chopped chicken, bacon, 3/4 C of the cheese and 1/3 C of the mayo mix. Mix well.
Unroll crescent roll triangles. Arrange on a flat round pizza pan or stone in a circle, with bases of triangles toward the middle and points hanging over the edge of the pan. (You should have a 4-5 inch circle in the center.)
Scoop filling evenly onto the base of the triangles, spreading evenly all the way around. Bring points of triangles up over the filling and tuck in under the bases of the triangles. Don't worry, the filling won't be completely covered. It's an aesthetic thing.
Slice the tomatoes thinly and cut in half. Place one tomato half between openings in the ring.
Bake 20-25 minutes or until deep golden brown. Basically, you want the dough to be done enough to eat. Remove from heat and sprinkle with remaining cheese.
Take remaining mayo mix and place in a small serving bowl. You can use this as a spread or a dip. Slice into wedges and enjoy.
Sunday, October 11, 2009
Express Black Bean Chili
We can all appreciate quick, right? And this cold snap makes it feel like we skipped fall and went directly to winter, correct?
Chili is a great category for this time of year. There are so many ways to make a chili recipe and for the most part, most of them are pretty nutritious due to all the vegetables that go into a chili.
This one is no exception. It's a great low fat chili, originally was vegetarian, but I through in some ground turkey because I have a meat-o-saurus at my house.
1 lb ground turkey, browned and crumbled
1 C chopped onion - only if you need onion
1 C coarsely chopped bell pepper
2 T finely chopped jalapeno*
2 T snipped cilantro
1 t oil
2 garlic cloves pressed
2 cans (15.5oz each) black beans, rinsed and drained
1 can (16 oz) refried beans, fat-free
1 can (14 oz) fat free vegetable broth**
1 T lime juice
1 t ground cumin
Cook turkey if you plan to use it. Chop onion, bell pepper and jalapeno. Snip cilantro.
In a 3-4 qt. saucepan, heat oil and saute onions, peppers and garlic. Cook about 2-3 minutes. Add black beans, refried beans, broth, lime juice and cumin. Bring to a boil, them simmer for about 10 minutes.
Remove from heat and stir in cilantro. Ladle into bowls. Sprinkle with shredded cheese if desired.
* Wear plastic gloves when working with jalapeno. The juice from the peppers can cause your hands to sting/burn.
**You can substitute chicken broth if using ground turkey and wanting to enhance the meat flavor.
Serve this with a fresh batch of cornbread of you have time! YUM!.
Chili is a great category for this time of year. There are so many ways to make a chili recipe and for the most part, most of them are pretty nutritious due to all the vegetables that go into a chili.
This one is no exception. It's a great low fat chili, originally was vegetarian, but I through in some ground turkey because I have a meat-o-saurus at my house.
1 lb ground turkey, browned and crumbled
1 C chopped onion - only if you need onion
1 C coarsely chopped bell pepper
2 T finely chopped jalapeno*
2 T snipped cilantro
1 t oil
2 garlic cloves pressed
2 cans (15.5oz each) black beans, rinsed and drained
1 can (16 oz) refried beans, fat-free
1 can (14 oz) fat free vegetable broth**
1 T lime juice
1 t ground cumin
Cook turkey if you plan to use it. Chop onion, bell pepper and jalapeno. Snip cilantro.
In a 3-4 qt. saucepan, heat oil and saute onions, peppers and garlic. Cook about 2-3 minutes. Add black beans, refried beans, broth, lime juice and cumin. Bring to a boil, them simmer for about 10 minutes.
Remove from heat and stir in cilantro. Ladle into bowls. Sprinkle with shredded cheese if desired.
* Wear plastic gloves when working with jalapeno. The juice from the peppers can cause your hands to sting/burn.
**You can substitute chicken broth if using ground turkey and wanting to enhance the meat flavor.
Serve this with a fresh batch of cornbread of you have time! YUM!.
Saturday, October 3, 2009
Mushroom, Beef & Barley Soup
Well...It's still rainy/cloudy/foggy. One of my Facebook friends posted that her son said it was "sparkly" out. I thought that was great!
Fall has definitely arrived, so I'm continuing with another soup recipe.
I LOVE barley. A lot. No one else at my house really likes it so I don't get to cook with it as often as I like. But this soup ROCKS. Hearty, filling and great flavor. The three keys to a good fall soup.
Mushroom Beef and Barley Soup
1 1/4 lbs boneless beef top sirloin steak - It's on sale at Cub this week!
2 t vegetable oil - olive oil works, too
2 C sliced baby portobello mushrooms - I really encourage you to use these for the extra flavor the portobellos provide. But if you need to, regular mushroom suffice.
1/2 C chopped onion - I leave this out, of course.
3/4 C sliced carrots
3 T snipped fresh parsley
1 clove garlic, pressed
1 t dried thyme
1 carton (32 oz) beef borth
1 C water, divided
2 T steak sauce
1/4 t each - salt and black pepper
1/2 C uncooked quick-cooking barley
1 T cornstarch
Trim fat from beef if needed. Cut into 1/2-inch cubed. Heat 1 t oil in a 4-quart pot. Brown beef in two batches, 3-4 minutes each, or until outside surfaces are no longer pink. Remove from pan and set aside.
Slice mushrooms. Chop onion. Slice carrots. Snip parsley.
Add remaining oil in same pan. Add mushrooms, onion, garlic and thyme. Cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth. 3/4 C water, carrots, steak sauce, salt and pepper. Bring to a boil; stir in barley. Cover. Reduce heat and simmer 10 minutes.
Meanwhile, combine remaining 1/4 C water and cornstarch. Return beef and cornstarch mixture to pan. Bring to a boil; cook 1 minute. You are giving this time to thicken. Remove from heat and stir in parsley.
This makes about 7 cups of soup.
I'd serve this with some crusty bread and butter! Yum!
Enjoy!
Fall has definitely arrived, so I'm continuing with another soup recipe.
I LOVE barley. A lot. No one else at my house really likes it so I don't get to cook with it as often as I like. But this soup ROCKS. Hearty, filling and great flavor. The three keys to a good fall soup.
Mushroom Beef and Barley Soup
1 1/4 lbs boneless beef top sirloin steak - It's on sale at Cub this week!
2 t vegetable oil - olive oil works, too
2 C sliced baby portobello mushrooms - I really encourage you to use these for the extra flavor the portobellos provide. But if you need to, regular mushroom suffice.
1/2 C chopped onion - I leave this out, of course.
3/4 C sliced carrots
3 T snipped fresh parsley
1 clove garlic, pressed
1 t dried thyme
1 carton (32 oz) beef borth
1 C water, divided
2 T steak sauce
1/4 t each - salt and black pepper
1/2 C uncooked quick-cooking barley
1 T cornstarch
Trim fat from beef if needed. Cut into 1/2-inch cubed. Heat 1 t oil in a 4-quart pot. Brown beef in two batches, 3-4 minutes each, or until outside surfaces are no longer pink. Remove from pan and set aside.
Slice mushrooms. Chop onion. Slice carrots. Snip parsley.
Add remaining oil in same pan. Add mushrooms, onion, garlic and thyme. Cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth. 3/4 C water, carrots, steak sauce, salt and pepper. Bring to a boil; stir in barley. Cover. Reduce heat and simmer 10 minutes.
Meanwhile, combine remaining 1/4 C water and cornstarch. Return beef and cornstarch mixture to pan. Bring to a boil; cook 1 minute. You are giving this time to thicken. Remove from heat and stir in parsley.
This makes about 7 cups of soup.
I'd serve this with some crusty bread and butter! Yum!
Enjoy!
A big thanks to my friend, Angie Bailey of Eclectic Cat Lady, for nominating me for a Kreativ Blogger award!
I'm so new to blogging and sometimes feel like I have no idea what I'm doing...probably why I titled this Mary's Meanderings. As such, I haven't discovered a lot of blogs that I read on a regular basis. There are some rules here that I'm going to try and follow:
1. Thank the person who nominated you
2. Copy the logo and place it in your blog
3. Link to the person who nominated you
4. Name 7 things about yourself that no one really knows
5. Nominate seven "kreativ bloggers" - this will be hard for me as I don't know that I read 7 blogs.
6. Post links to the 7 blogs you nominate
7. Leave a comment on each of the blogs letting them know you nominated them.
7 things about me that aren't known to most people:
1. I was a guest stunt person in an Indiana Jones Stunt Show
2. I like to try new things, but cooking is not my favorite thing
3. I just started a new business as a Virtual Assistant and I'm very excited about it
4. I really want to go to New Zealand some day
5. I used to teach Lifeguard Training and CPR for the Professional Rescuer courses
6. I was born in Washington DC. Sometimes when you have those password reminders, I can't fit the whole name in there.
7. I LOVE NCIS. Seriously. Don't ask me to do anything on Tuesday nights.
and my nominations for blogs that I read...
Virtual Moxie
DisneyParks
Virtual Wire
DISunplugged
