Feeds:
Posts
Comments

Posts Tagged ‘cheese’

I feel like I should enlarge this picture so that you can see the yumminess of this burrito better.  You can actually see it.  Really. I’ve even used the potatoes as a side dish. No tortilla needed. Brings back memories of my sister and I standing around the kitchen with our bowls of cheesy potatoes, too busy chowing down to say a word.

To my vegetarian friends, you can omit the bacon completely, or use tofu bacon, which works great too!!!

Ingredients:

  • 2 tbsp olive oil
  • 4-6 burrito sized flour tortillas
  • 1/2 lb of bacon, cooked and crumbled
  • 4 potatoes diced into 1/2 inch cubes (about 3 cups) I used a mix of russet and yellow rose
  • 1/2 medium onion, diced
  • 3 cloves of garlic minced, or pushed through a garlic press
  • 1/2  tsp garlic salt
  • 1  8oz can of tomato sauce
  • 1 cup water or broth
  • 1-1/2-2 cups of shredded cheddar (I try to use extra sharp)
  • pepper to taste

Optional Ingredients:

  • 1 tbsp hot sauce
  • sliced green onions
  • salsa
  • guacamole
  • sour cream

Start by heating your oil on high heat in a nonstick pan until shimmering.

Stir in the potatoes and fry until they are starting to brown a bit,  about 10 minutes. Stir in you onion.

Cook the onion for 4-7 minutes or until the onion has softened but hasn’t browned, then stir in the garlic.

Cook for about a minute, until the garlic is fragrant but hasn’t browned. Lower heat to medium and toss in the garlic salt, tomato sauce and water ( If you’re adding hot sauce, put it in now) and cook stirring occasionally for 6 -8 minutes until the water has been absorbed.

Turn off the heat. Immediately sprinkle on bacon crumbles, and the shredded cheese.

Aww yeah!

I’m subconsciously hearing Barry White right now. That’s what these burritos do to me.

Put a lid or plate over your pan to help the cheese melt.

It shouldn’t take long.  Just 4-5 minutes. And…

You can see the yumminess! You could stop now and serve this as a side dish.  Or you could make a burrito.

Heat up a flour tortilla until softened.  I have gas burners so I cook the tortillas directly on the burner flipping them until they are hot. Using a pan is fine too. Whatever is easiest.

Notice the burn spots on the tortilla?? That’s flavor!!!  Top your tortilla with about 1/2 cup of the potatoes, and add whatever extras you like.  I’m putting on some more cheese ( you know me!!) and some sliced green onions.

And if you don’t know how to roll a burrito…

Ready to eat!!!!

Advertisements

Read Full Post »

I found a few green onions ready to harvest from the garden today (yea, yea!!), and since we hadn’t had it in a while, decided to make a vegetarian verde version of the standard beef southwestern lasagna. It can easily be made with meat by adding 2 cups of cooked shredded chicken or pork to the sauce while it’s simmering, but I like the tangy, cheesy, veggie version just as much. Go figure!

Ingredients:

  • 1 16oz container of cottage cheese
  • 1 egg
  • 1 tbsp olive oil
  • 4 green onions, white and green parts sliced
  • 1 white or yellow onion, chopped
  • 3 cloves of garlic, minced or pushed through a garlic press
  • 1 jar verde salsa, or small (15oz) can of verde enchilada sauce
  • 1 can of diced tomatoes with chilies
  • 1 small can of diced green chilies or 3 roasted and peeled Anaheim chilies, diced
  • 2 tsp cumin
  • 1 tsp salt
  • 1-1/2 cup corn kernels
  • 12 corn tortillas
  • 3 1/2 cups cheddar and Monterey jack cheese

Heat your oven to 350 degrees.

In a small bowl, beat the egg then stir in your cottage cheese and green onions

Set aside.

In a large frying pan, heat up the olive oil.  Once it starts to shimmer, add in the onion and cook until it’s softened, about 5-7 minutes.  Then add in the garlic and cook for about 1 minute more, until aromatic. Don’t brown your garlic!!!

Once the garlic starts to smell good (heh), add in your verde sauce, diced tomatoes, chilies, cumin, and salt.  If you’re using meat, this is when it would be added as well.

Stir and simmer for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to combine.

Get out a 9×13 inch pan and spray lightly with cooking spray.  Scoop and spread out about 1 cup of  the sauce.

Top with 6 corn tortillas,

then layer on half of the cottage cheese mixture.  It’s easiest to dollop a spoonful onto each tortilla, and then spread.

Next, sprinkle on 1/3 of the shredded cheese…

and then half of the corn.

Looking GOOD!!!

Repeat layers starting with the sauce again. Put it right on top of the corn…

Once you get to the sauce for the last time, top with the remaining shredded cheese.

Cover the pan with aluminum foil and cook for 30 minutes. Remove the aluminum and bake for another 25 minutes until golden and bubbly.

Let cool for at least 15-20 minutes before cutting and serving to allow the layers and cheese to settle. IF YOU DARE!

BWWWAAAAHHHAAAHHHH!!!

Read Full Post »

I love the smell of fresh majoram. I have a thriving patch of it outside. It’s one of the herbs that I brush when I walk by just to smell it on my hands. I recently noticed that my one of my kiddo’s broccoli plants was ready to be harvested, and knew exactly what I was going to do with it. Not that she wasn’t telling me exactly what she wanted me to make with it anyway.  Yep, ordered around by a two-year old. That’s me!

Ingredients:

  • 3 cups broccoli, chopped (you can include stems and leaves, I do!)
  • 2 cups cauliflower, chopped
  • 2-3 tbsp butter
  • 1 medium white or yellow onion, chopped
  • 3 stalks celery, chopped (chop those leaves in too!!)
  • 2 tbsp flour
  • 3-4 sprigs of fresh majoram or 1-1/2 tsp dried majoram
  • 1 bay leaf
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 4 cups chicken broth (beef if you’d like a richer flavor or veggie for my vegetarian friends)
  • 3/4 cup cream
  • 2/3 cup of shredded parmesan or shredded Italian cheese blend OR
  • 1-1/2 cup shredded sharp cheddar
  • 1-2/2 tsp salt or to taste
  • pepper to taste

Put chopped broccoli and cauliflower into steamer basket, put it in a pot, and steam until soft but not overdone, about 10-12 minutes. The broccoli should be about this color:

I would normally chop the broccoli and cauliflower up smaller, but I had a kiddo bugging me about soup.

Pull out the steamer basket and set it aside, then pour out the liquid in the bottom. Or use it in the soup, just set it aside.  I have.  It’s good stuff.  Use the same pot to cook your soup in, which equals less dishes, which in turn equals me happy.

Melt your butter in the pot,

I’m sure I didn’t need to include this picture, but I am a dairy addict, and look how pretty that melted butter looks!

Now add in your onion and celery

and cook until soft but not browned, about 7 minutes.

Add the broccoli, cauliflower, and flour to the celery mixture and stir well to make sure the flour is well blended. Then add majoram (If using fresh, strip the leaves from the stem), bay leaf, onion powder, garlic powder, salt and pepper to the pot.

and give another good stir.  Pour in the broth, and simmer uncovered for 15-20 minutes, stirring occasionally.  Pull out the bay leaf and puree the soup in a food processor, blender or with a hand-held blender (mine went kaput a few months back), using whatever is easiest for you.

Then pour puree back into the pot, and make sure your stove heat is set on low. The soup should look something like this:

Notice it still has texture? YUM!

Pour in the cream and the cheese,

and stir until the cheese is melted. Then eat up!! I don’t think I could ever eat a plain broccoli soup again. The majoram enhances the soup flavor so well.  Feel free to omit the cauliflower and use only broccoli.  It’s just as delicious!!!

Read Full Post »