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What did you have for dinner? -Part dois

steak,sauteed mushrooms, baked potato and salad
 
Lunch:

First, I sauteed up a big tub of the following: shaved steak, ground beef, mushrooms, green bell pepper, onion, 6 ghost chilis, spices (paprika, chili powder, onion powder, garlic powder, thyme, oregano, ginger, caradmom, coriander, cumin, old bay seasoning).

I put out a whole wheat 12" wrap, slathered on some mayo, dropped some cheese on (usually use cheddar....this was parm cause I ran out), put the filling on hot, wrapped it up and ate.

The rest of the tub will make 3-4 more wraps probably.
 
Tender pot roast with roasted tators, carrots, celery, mushrooms, onions...in a thick brown gravy.
 
NY style cheese pizza slice
breadstick w/ cheese
 
Chili made with pulled pork over Jalapeno corn bread made with Jiffy and Mexican Table Cream.

Very interesting.
 
Chicken oyakudon (Japanese dish of chicken and onions cooked in umadashi sauce, then topped with a fried egg over a bed of steamed rice), peas, and two bananas.
 
Looks like roasted chicken, garlic mashed potatoes, green beans and mincemeat pie are on the menu.
 
95% fat free bologna and provolone on a ciabatta roll w/ tomato and onion slices from the garden
pretzels w/ mustard
 
Helix said:
95% fat free bologna and provolone on a ciabatta roll w/ tomato and onion slices from the garden
pretzels w/ mustard
Click to expand...

Ciabatta rolls make the best sammies hands down.

They are like the US version of crusty French rolls.
 
IMG_2533.jpg

My world famous enchiladas

Left Queso Right Carne
 
SMTA said:
Holy Moses but those look awesome!

Might there be a recipe you would be willing to share for those?
Click to expand...

Sure.

The sauce won't be the same, NDA and all that, but I can offer a completely acceptable substitute you can find in the store.

For 12 enchiladas as pictured.

1.5 lbs 90/10 ground round
1 lg and 1 sm yellow onion, small dice
8 cups Sharp Cheddar cheese regular shred. Not Fine
12 flour Fajita sized tortillas (El Milagro if they are in your area are the absolute best store bought)
4 14.5 cans of La Preferida Red Enchilada sauce (if you can get Rick Bayless Frontera brand that's good too, try to avoid Ortega --Use Old El Paso if you must use a national brand)
salt
pepper
garlic powder

Brown beef seasoning with salt pepper garlic powder when pink just disappears add onion and go for about 3 minutes, just until the onion softens.

Remove from heat and drain

in a large sauté pan add two of the cans of sauce plus about an ounce of water used to clear out the remaining sauce stuck in can (you paid for that sauce too!)

low heat, just to warm the sauce.

put a couple tablespoons on bottom of casserole dish to prevent burning and sticking

add 1 tortilla at a time covering it completely with sauce and let it soften just enough to make rolling easy.

add oh, about 3 T of meat and a 1/2 handful of cheese and roll

halfway you'll have to add the other cans to the pan

Pour left over sauce over the tops of the rolled enchiladas (especially around the sides)

Cover it all with cheese

Cover with foil

bake 375 for 30 min

remove foil carefully it will stick so use a soft touch not to tear the tortilla off

return to oven for another 15 min

Pull out and let set up for 15 min

Best removal method is using a strong spatula to cut two at a time, being sure to loosen it by going around the edges of the pan and then slide under the enchiladas and lift out whole.


top with Hot sauce or sour cream

Now, you can get the green enchilada sauce and then I'd suggest using mozzarella for a different take. (if Chihuahua is unavailable or cost prohibitive)
I'd bump it up to 2 - 2.5 lbs if you'd like to use chicken or steak. You can also sauté a mix of red and green peppers and onions julienned I usually throw a poblano in the mix and use those as filling which turns out real nice. Just cheese I'd add another 3 cups to the recipe.



Voila
 
ChezC3 said:
Sure.

The sauce won't be the same, NDA and all that, but I can offer a completely acceptable substitute you can find in the store.

For 12 enchiladas as pictured.

1.5 lbs 90/10 ground round
1 lg and 1 sm yellow onion, small dice
8 cups Sharp Cheddar cheese regular shred. Not Fine
12 flour Fajita sized tortillas (El Milagro if they are in your area are the absolute best store bought)
4 14.5 cans of La Preferida Red Enchilada sauce (if you can get Rick Bayless Frontera brand that's good too, try to avoid Ortega --Use Old El Paso if you must use a national brand)
salt
pepper
garlic powder

Brown beef seasoning with salt pepper garlic powder when pink just disappears add onion and go for about 3 minutes, just until the onion softens.

Remove from heat and drain

in a large sauté pan add two of the cans of sauce plus about an ounce of water used to clear out the remaining sauce stuck in can (you paid for that sauce too!)

low heat, just to warm the sauce.

put a couple tablespoons on bottom of casserole dish to prevent burning and sticking

add 1 tortilla at a time covering it completely with sauce and let it soften just enough to make rolling easy.

add oh, about 3 T of meat and a 1/2 handful of cheese and roll

halfway you'll have to add the other cans to the pan

Pour left over sauce over the tops of the rolled enchiladas (especially around the sides)

Cover it all with cheese

Cover with foil

bake 375 for 30 min

remove foil carefully it will stick so use a soft touch not to tear the tortilla off

return to oven for another 15 min

Pull out and let set up for 15 min

Best removal method is using a strong spatula to cut two at a time, being sure to loosen it by going around the edges of the pan and then slide under the enchiladas and lift out whole.


top with Hot sauce or sour cream

Now, you can get the green enchilada sauce and then I'd suggest using mozzarella for a different take. (if Chihuahua is unavailable or cost prohibitive)
I'd bump it up to 2 - 2.5 lbs if you'd like to use chicken or steak. You can also sauté a mix of red and green peppers and onions julienned I usually throw a poblano in the mix and use those as filling which turns out real nice. Just cheese I'd add another 3 cups to the recipe.



Voila
Click to expand...

Thank you for taking the time to write all of this up!

This is going on the menu this weekend.

You rock!
 
SMTA said:
Thank you for taking the time to write all of this up!

This is going on the menu this weekend.

You rock!
Click to expand...

No prob, let me know what you think...
 
ChezC3 said:
No prob, let me know what you think...
Click to expand...

I have wanted to try a recipe like this for a long time.

Can't wait to try it!
 
fettuccine
grilled chicken
French cut green beans
 
shake and bake chicken
mashed potatoes
 
Leftover roast chicken dinner with the trimmings. Even comes with a cream of leek and other veggies soup, which is amazing. Soup and pizza are my favorite ways to get rid of things that need to go, my whole life I have never been able to undo the programming from my depression era grand parents that food is never thrown away if it is edible. .
 
Pork intestine with green pepper
Sauteed beef tripe
Cumin Lamb
Dry Cooked-Style Pork Intestines
Shredded beef with Chili Pepper


(for a number of meals, not just the one...)
 
WORLD SERIES Night #1:

Sloppy Joe on bun

Tater Tots fried in lard with cheese and onion.

An all American meal for a feel good about America for a change evening.
 
chicken fried rice and Asian sesame salad.
 
Baby Lettuce and Arugala Salad. Topped with Provolone, chopped pepperoni, 3 strips of bacon and some whipped cream cheese.
 
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