Breakfast Burritos- for the freezer

Breakfast Burritos

12 eggs
2 tblsp butter
1/2 lb bacon
1/2 c salsa
2 c cheese
24 tortillas

Scramble the eggs and add the bacon and salsa. Warm the tortillas and then add 1/2 cup of the egg mixture. Sprinkle with cheese and then roll up into buritto. Freeze on cookie sheets and then wrap individually. To heat, wrap burrito in paper towel and microwave for 1 or 2 min. (until hot).

Freezer

Today I decided to make stuff for the freezer. I made a big pot of maple chicken, a double-batch of taco meat, a giant pot of chili, 24 dinner rolls, 12 breakfast burritos, and a bunch of hoagies. I had a fun time just cooking away and now the freezer is happy. Yay!

Beef and Pork Sugo, Round 2

I tried this again today, tweeking just a few things and I think it was FABULOUS! I loved it and don't think I'll change anything else.

Beef and Pork Sugo

1 lb. ground beef
1 lb. ground pork
4 tblsp olive oil
2/3 cup butter
1 yellow onion
Pepper
3 carrots (diced)
3 celery (diced)
3 cups milk
1 tsp nutmeg
1 1/2 cup white wine
1 1/2 cup beef stock (made from 3 cups of beef stock that has been cooked down)
4 cups chopped canned whole peeled tomatoes (and 1/2 cup juice from the can)

Heat oil and butter in a large pot. Add onion and a pinch of salt and pepper. Cook to sweetness. Add carrots, celery and another pinch of salt. Cook to slightly crisp, but done. Add the meat and brown until pink is gone. Add the milk. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Add nutmeg, wine, stock. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Put tomatoes in crockpot, add the beef mixture. Cook on low for 3-5 hours, stirring when you can. (or you can keep it on the stove, just stir more frequently)

Serve over pasta of your choice (we use fettuccini) with a heap of Parmesan cheese and a glass of red wine.

Bistro Chicken Twist

This is a Pampered Chef recipe that I *LOVE*. It is so delicious and so pretty and (most important of all) so easy.

Bistro Chicken Twist

1 cup chopped cooked chicken (I use leftovers or those packets of already done)
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons (1 1/2 ounces) grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 (11 ounce) packages refrigerated French bread dough (in the tubes like Pilsbury)
1 egg white, lightly beaten
1 teaspoon dry Italian seasoning mix

Preheat oven to 375. Mix chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise, and garlic.

There is a seam on the bread, so place it with that side up on the cutting board. Use a knife to slice halfway through from one end to the other (so you can make a spot for the filling). If you use your fingers to spread it apart while you slice, it works really well.

Flour lightly and rull it so that it's about four inches wide with a well in the center. Repeat for other loaf.

Spoon half the chicken mixture in the center of each loaf. Then gather the edges and pinch it all closed so that they look like loaves again, only this time filled with chicken! Put one loaf on the baking stone seam side down (I'm sure a cookie sheet would work, too, but you may want to make sure it's non-stick). Put the other loaf on top of that one (seam side down) making an "X".

Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf (note: I use A LOT more than 2 tablespoons of Parmesan...).

Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Arroz con Pollo

Tonight's dinner was made at Dream Dinners and put in my freezer. Can't get much easier than that. It was delicious and we all liked it, so next time I will make it myself. Some tweeks next time will be a different salsa and add some saffron. And some more corn. I found the recipe in my Dream Dinner's cookbook, so I'm likely breaking copywrite laws here, but I'll put my tweeks in the below to make it more mine.

Arroz con Pollo

1 cup uncooked white rice
1 15-oz can black beans, drained
1 1/2 cup frozen corn kernels (not cob, duh)
6 boneless, skinless chicken breast halves
1 tsp garlic powder
1/4 tsp black pepper
1/2 cup chicken broth
1 cup salsa
1 cup marinara sauce
1/2 cup red bell pepper, sliced
1/2 cup scallions, sliced
1/4 cup fresh cilantro, chopped
1/4 tsp cumin
1/4 tsp paprika
1 pinch saffron (crumbled)
1 tsp minced garlic
1 cup cheddar cheese, shredded

Spray on 9x13 inch baking dish with non-stick cooking spray.

Prepare the rice according to the package directions. Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside.

In a large bowl, combine the chicken broth, salsa, marinara sauce, bell pepper, scallion, cilantro, cumin and garlic and mix thoroughly. Pour the mixture in equal amounts over the chicken in the baking dish. Sprinkle cheese on top.

Preheat oven to 350 degrees. Bake covered for 1 hour and 15 minutes. Remove cover and bake additional 5 minutes.

Roast Beef

I am going to do it. Yep. I am. I am going to make a roast beef. Not pot roast-ick, all stringy and soupy. A true roast beef. One that looks like this:



Only bigger.

Please send me ideas. I have only those 17 that are totally different from eachother that friends have now shared. Let's just round it out to an even 25 different ideas for roast beef.

Just because it's my phobia.

Which I am going to conquer.

Weekly Menu

Sunday: Hot Dogs and chili
Monday: Leftover Turkey Dinner from Saturday night (may make Paninis for all)
Tuesday: Arroz con Pollo
Wednesday: Soup Night
Thursday: Pesto Ravioli
Friday: Leftovers
Saturday: Roast Beef