Chimichangas

So, even though I said it wasn’t a chimichanga, because I don’t serve it with a sauce (and I thought that was key to the definition), apparently it is, in fact, a chimi. It’s a deep-fried burrito.  Or, translated from Spanish, a “trinket.” And it’s a yummy one!

You can SOOO take liberties with this, change it up however you want! Add more onions, add lettuce, black olives, make it with chicken, cover it with an enchilada sauce or more cheese, or whatever. We usually don't even fry them, we eat them like burritos. But here is what we had tonight. And it was good. :)

1 pound ground beef
1 15oz can of black beans, drained and rinsed
1/2 c chopped onions
1 clove of garlic, minced
1/3 c chopped fresh cilantro leaves, plus more for garnish
1/2 small jalapeño, chopped finely (about 1 1/2 T)
1/2 lime, juiced
1 1/2 t taco seasoning (if you prefer to make your own, here is a good recipe: https://answers.yahoo.com/question/index?qid=20080820092029AAXZjQ9)
2 T butter
1/4 c milk
salt
6 flour tortillas, taco-sized
2 c Queso Quesadilla cheese, grated

Garnish with:
sour cream
lettuce
tomatoes
onions
fresh cilantro
salsa
jalapeños
black olives
avocado or guacamole
how much/whatever you love!


Brown the ground beef, 1/4 c of onions, garlic and taco seasoning in a skillet on medium heat. When the beef is mostly done, just a bit pink, turn it down to low and add the 1/3 c of cilantro and lime juice.

In a separate skillet, melt the butter on medium heat, and add the remaining 1/4 c of chopped onion. When the onion is translucent, add the beans and the jalapeño. Sauté the beans in the onion and jalapeño for about 5 minutes, then add the milk and a pinch of salt. When the milk has reduced by about half, and you can see a creamy “sauce” consistency, mashed the beans roughly with a potato masher. (I have used an immersion blender in the past, and that is great too, a great creamy texture— just depends on what you feel like doing that day!)

Warm the tortillas in the microwave for 40-50 seconds. Place approx 2T of the bean mixture on the edge of the tortilla, along with the same amount of meat mixture and cheese (or whatever suits you, just remember you have to roll it up!). Starting at the side where the mixture is, roll the tortilla as tightly as you can, without tearing it. Fold in the ends, and continue rolling until all of the mixture is encased. It should resemble an egg roll.

In another skillet (or deep fryer), fry the burritos until they are golden brown. Serve immediately, garnishing it with whatever makes you happy!

Tomato Soup

I watched Pioneer Woman's show on Saturday, where she made a great Tomato Soup. I decided to pretty much use that recipe, but make it my own. If you make hers, I'm sure you will love it.  I am equally sure you will love my take on it.

I wanted a thick, creamy soup, as I prefer cream of tomato soup.  However, I didn't want to add any  cream or thickener, so I went with cauliflower to make it thicker AND healthier.

Tomato Soup (my version)

1/2 white onion chopped finely
3 green onions chopped finely
4 tablespoons (1/2 stick) butter
One 28-ounce can crushed tomatoes (use a good brand, I use Cento)
One 46-ounce bottle or can tomato juice
6 tablespoons sugar
2 tablespoons chicken base
1 head of cauliflower
1 cup white wine
1 1/2 cups whole milk
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Separate the cauliflower florets, and begin boiling them in a medium pot of water.

While the cauliflower is boiling, melt the butter in a large pot. Add the onion and cook until translucent.

Add the tomatoes, tomato juice and sugar to the onion.  Stir to combine. Add the chicken base, wine, milk, and basil, and heat through.

When the cauliflower is tender, drain and add to the soup mixture.

Blend the soup with an immersion blender until pureed. Add the flat leaf parsley and continue blending just a bit more, trying not to puree the parsley completely.

I cooled the soup completely and refrigerated it overnight. I served it the next day with warm rolls, and garnished with grated Parmigiano-Reggiano.

Family Treats

I was visiting with Bill's mom about family recipes- namely the brownies that have to be the best brownies I have ever tasted. They are sort of a combination between a traditional brownie and fudge. Super chocolatey, but not gooey at all.  Please, trust me on this, despite all of the Facebook posts telling you that they have the best brownie recipe (usually complete with 6 different kinds of chocolate candy and a box mix of something or other), THIS recipe is the best. brownie. recipe. EVER.

I would have taken a picture, but they were gone too fast.

Alas, I will share the family recipe with you! And with me, so I can return here to find it.

Mary Ella Mintkens* Brownies

1c butter, softened
2c sugar
4 eggs
4 squares melted semi-sweet chocolate
1 1/2 c flour
1/2 t baking powder
1/2 t salt
1c nuts (optional)

Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan.

Cream together butter and sugar, and add the eggs. When combined completely, add the melted chocolate and mix until integrated.  Combine the flour, baking powder and salt in a separate bowl, and gradually add to the wet ingredients. Beat at medium speed for 1.5 minutes. Stir in the nuts, if desired.

Transfer to baking pan and bake at 350 for 25-30 minutes.

* We have no idea who Mary Ella Mintkens is, but we love her for sharing her recipe so many years ago with Bill's grandma, Virginia.

When those amazing brownies are cooled, you will want to frost them with the best frosting in the universe:

Fudge Frosting
Mix in a saucepan:
2 oz unsweetened chocolate, cut in to small pieces
1 1/2 cups sugar
7 tablespoons of milk
1/4c butter
1T corn syrup
1/4 t salt

Bring all ingredients to a rolling boil over medium-high heat, stirring constantly.  Boil 1 1/2 minutes.  Cool, and add 1t vanilla.  Beat until thick.

Ginger Snaps

I am not a huge fan of these, but my husband is, and so are my kids. Bill's mom keeps everyone in good supply, but it's time I make them myself, I think!

1c molasses
1/2 t baking soda
1/2 c shortening
1 t ginger
1 t cinnamon
pinch nutmeg
pinch cloves
3 1/4 c flour
1 t salt

Heat the molasses with the shortening, until the shortening is melted. Combine the remaining ingredients in a stand mixer, and add the molasses and shortening.
Shape into 3 long rolls, and wrap in wax paper.  Chill overnight.

Slice thin and bake at 375 for about 10 minutes.

Ice thinly with powdered sugar icing.

Enchilada Casserole

Makes a 13 x 9 pan, 8-12 servings

2 cups of white rice

3 cups of chicken broth

1 pound of boneless chicken

1 pound of colby jack cheese, grated

1/2 c sour cream

2 large flour tortillas, cut into 1/2x2" strips

1 can of tomato sauce

1 can of corn

2 cans of black beans

1 large can of enchilada sauce

1 can of sliced black olives

1 packet of taco seasoning (or make your own)

chopped fresh (or canned) jalapeño (to taste)

chopped fresh cilantro (to taste)

3 green onions, chopped

1/2 lime, juiced

2 avocados

2 tomatoes, chopped 

olive oil

salt

Preheat oven to 375.

Place the chicken in a 13 x 9 pan, sprinkle with 3t of taco seasoning, and drizzle with olive oil. Bake 15-20 minutes until cooked thoroughly.

While the chicken is baking, prepare the rice. In a medium saucepan, combine rice, chicken broth, tomato sauce, jalapeño, 2t of taco seasoning, 2T of the onions and cilantro. Bring to a boil, cover, and immediately reduce the heat to the lowest possible setting.  Set the timer for 20 minutes.

Rinse and drain the beans, and dump them into a large mixing bowl.  Drain the corn and add to the bowl.

Prepare guacamole by mashing two avocados with a fork in a small bowl, adding a pinch of salt and 1T lime juice.

When the chicken is finished cooking, cool a bit, cut into smaller pieces, and add to the mixing bowl. Leave enough chicken drippings and olive oil in the 13 x 9 pan, but remove any excess. 

Add the rice to the bowl also, and mix all of the ingredients. Transfer the mixture to the 13 x 9 pan.

Top with the enchilada sauce, grated cheese, remaining green onions and olives. Return to the oven for 15-20 minutes, until the cheese is melted and bubbly.

While the casserole is baking, prepare the tortilla strips. You can either deep fry them in a bit of olive oil, or spray with olive oil and bake on a baking sheet until crispy.  Place 1 teaspoon of salt in a ziplock bag with a few drops of lime juice.  Shake until integrated, and sprinkle over the warm tortilla strips.

Serve the casserole topped with guacamole, sour cream, fresh cilantro, tomatoes and tortilla strips.