I will soon be gathering the eggs and saying good morning to all the critters, taking the dogs for a walk and then relax in the sun with my knitting. While knitting I will be thinking of supper for all these men and I pretty much have decided it is going to be Mexican night, one of our favorite types of food. Enchiladas, chimichangas, black bean salsa and refried beans with some guacamole on the side. Can you see that I manage to take over any kitchen I can? Nothing makes me happier than cooking for my family. The recipes will be at the bottom of the page.
The Tandy Cake was a big YES last night and by the looks of the "walk bys" it will not last 24 hours. So another what to bake for these guys. One thing is for sure it will be something they can "walk by" and go with. Maybe Eleanor Stavisky's Sour Cream Cookies. It makes about 24-30 nice size cookies which will last a few hours!
I will be having a demo day with my pressure cooker sometime in April. If you are interested send me a message or call. Don't be shy.......It will lighten you cooking time immensely and give you some ideas on cooking with one. Who knows this might be a successful event and I will add the pressure canner demo in the summer.
As I feel it is always nice to "Pass it On" and I hope you do too!
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| Chicken & Beef Enchiladas, Chicken and Beef Chimichangas ready for the oven. |
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| Salad, refried beans, enchilada, guacamole, and bean salsa. |
Enchiladas: Fry hamburg or strips of beef (you can also use leftover roast beef or pork) season with cumin, garlic powder, chili powder salt and pepper. Fry corn tortilla shells one at a time in oil ten seconds on each side, they will be soft not crispy. Drain on paper towels. Put meat and shredded cheese on one side of the shell and roll. Lay in greased baking pan, pour enchilada sauce over and bake at 350 until bubbly. Serve with sour cream, guacamole, sliced green onions and sliced black olives on top.
Chimichangas: Put flour tortilla shells in microwave for 2 minutes. While warm spread one half with refried beans, add what ever type meat you like, sprinkle cheese on top, sometimes I saute onions and red peppers to put in them. Everything goes on one side of the shell, roll in once, fold sides towards center and continue rolling. Place on greased baking pan and bake til shell is crisp. You can also fry them in oil. They are ready to serve or you can pour a cheese sauce over them.
Black Bean Salsa: 2 cans of black beans and one can of corn drained and rinsed, 1/2 cup each of finely chopped celery, onion, carrots, sweet red pepper, 2 green onions sliced fine, 1 jalapeno chopped fine. Mix 1/2 cup of canola oil or olive oil with 2 TBSP vinegar. I sometimes use balsamic which gives it a nice taste, 1 TBSP of lime juice, salt, pepper and a dash of garlic powder. Pour over and let set a few hours. You may need to double the oil mixture if it looks to dry. We eat it with tortilla chips and is a great cool side in the hot days of summer.
