Posted at 11:05 am , on January 24, 2020
I haven’t made meatballs in the longest time. They were one of Cameron’s favorite things to eat. I used to make a big batch and package them in single serve bags that he could pull out for a quick meatball sub or add to his favorite pasta. These meatballs are much different than any I’ve ever made before. I added a bit of New Mexico with some roasted red and green chiles along with some queso fresco cheese and tortilla chips. The meatballs on their own turned out quite tasty with a little kick in every bite. I envisioned these meatballs simmering in salsa which turned into two salsa’s. The first is a chile de arbol salsa which was by far my favorite. It included roasted red tomatoes along with onion, garlic and tomatillos. While I was at it, I had all the ingredients to make a verde salsa, which was loaded with green chile. It made more than enough for a meal and then some. Whatever is left can go into the freezer until the next time a meatball craving comes along.
Posted at 8:42 am , on July 22, 2015
I love big ole burritos stuffed with everything. Sometimes I take the time to make a big batch of them that will last us for several days. And sometimes I wrap them up to freeze for an easy meal later on. I’ve been wanting to try a burrito bowl which is so popular these days. I must admit it is much easier to just layer a bowl with my favorite meat and toppings but I missed the tortilla so I toasted one to have on the side. This is literally a bowl of my favorite things starting with grilled steak and chicken that is spicy and flavorful. More goodness comes with a scoop of fresh guacamole, salsa verde, roasted corn salsa, seasoned black beans, sour cream, Oaxaca cheese and cilantro lime rice. Most everything was made from scratch but there are short cuts you can take to make the prep a little easier. There is a visual appeal of a burrito bowl that you don’t get with a traditional burrito that is smashed together once you roll it up. So the question is, do you prefer steak or chicken or both?
Posted at 8:35 am , on July 23, 2013
Taqueria cafe’s have become very popular recently with their famous Street Tacos. There are a couple cafe’s in my area that have tacos for under $3 and I just can’t help craving these tasty tacos. They are usually made with soft corn tortillas filled with grilled steak with an array of toppings and salsa’s to choose from. Since I know a little about salsa’s and toppings I’ve been making my own tacos at home and they are equally addicting. First you need a good skirt steak seasoned with spices and lime juice grilled medium rare. The steak is so tender it almost melts in your mouth. The toppings can be anything you choose but I love the flavors of fresh grilled onions, chiles and corn with crumbled cotija cheese and verde salsa. Let the cravings begin!
Posted at 8:37 am , on January 25, 2013
Chipotle Mexican Grill makes the biggest and most flavor filled burritos around. They are a company that embraces buying local from farmers that grow organic produce and raise animals in a humane way free from all the hormones that factory farms use. I appreciate that but what keeps me going back is how good their food is. They assemble their burritos in front of you with every topping in sight. Choosing what you put in that burrito is half the fun. While I may not be able to duplicate the Chipotle burrito exactly, I think my version is pretty darn good. I took a day to make all my fillers and toppings, enough to make 16 large burritos. We ate our fill, then wrapped the rest in aluminum foil to freeze.
Posted at 8:32 am , on August 19, 2011
Have I mentioned how much I love salsa. Well, I do! An I don’t feel guilty because I make it myself without preservatives, I can control the salt content and I use fresh ingredients. Salsa Verde is always a prelude to enchiladas or burritos because I make a big batch, save some for dipping and the rest will make a sauce to smother enchiladas or burritos. Inspired by Bobby Flay who makes a similar salsa.