May 13, 2011
This death is ridiculously simple and delicious.
- 2 pounds ground beef
- 10 tortillas
- 1 onion
- 3 red peppers
- Jack Cheese
- Cheddar Cheese
I cooked the chopped onions with some olive oil and then added the 2 pounds of ground beef. When the beef was almost done, I added the chopped red peppers. I filled the tortillas with grated Jack cheese and then added the beef mixture and rolled the tortilla up and placed in a pan. Once I had a layer of these, I added a layer of ground cheddar cheese to the top. I was able to find some green enchilada sauce and added that to the top of each layer. Great stuff!
April 16, 2011
As you all know, I have an affection for interesting combinations for burgers. I’d seen this one awhile back on Diners, Drive-ins and Dives and definitely wanted to try it. I know this is mostly a New Mexico/Arizona/Texas thing (incidentally, I think the Diner was in New Mexico), as are most concoctions involving Green Chiles
side note: does anyone have a cooler job than Guy Fieri on this show? Traveling all over the country and eating awesome diner food would easily be in my top 3 vocations.
This thing is really quite simple. The key is to brown the burger on one side on the grill (or the pan, i suppose, for the non-grilled), lump the green chile on the burger and then cover the chile completely with a slide of cheese and allow it to melt. Think of it like you’re creating a tent for the chile so it doesn’t escape while eating.
The Chef thought these would have been better with jalapenos and I can see where she’s coming from. With the jalapeno though, the spice meter would have been higher and not necessarily the flavor meter. I like it as is.
I believe these buns were kaiser roll. As you can see, it was more burger, less bun, but the bread was delicious (a key).
September 28, 2010
I’ll be honest – I’ve never eaten tuna. I decided to try it because I know it’s very healthy for you AND very cheap. Here was my attempt.
My ingredient list:
- 1 bag spinach
- 1 bunch of cilantro
- 3 cans of tuna (i could have used 5, to be honest)
- 1 hot red pepper
- Taco Blend Cheese
- 1 bag tortillas
I chopped the ends off the cilantro, then used a butcher knife to chop as tiny as possible.
I chopped the pepper into tiny pieces, opened all the cans of tuna, then heated them up together in a nonstick pan.
I took the tortillas, put the pepper/tuna mixture in the center, topped it until covered with spinach, then added some cilantro on top. I rolled the tortillas up and placed them into a pyrex pan.
I covered the enchiladas in the taco cheese and baked at 400 (approximately, i don’t really pay attention to this exactly) until the cheese melted and the exposed tortilla started to look crispy.
Turned out pretty darn good.
August 19, 2010
So easy to make but so good.
Take a piece of fish, coat both sides in cajun spice (i use emeril’s bayou blast). Put the fish in a pan and cook on high but be careful not to overcook; fish does need to be white though ( you can see through the spice). When the fish is done, chop it up and then put it in a tortilla.
I added shredded cheese, canned green chiles, cilantro and chopped tomatoes (jersey fresh…yeah, that is real).
This picture looks like crap but it tasted awesome.
July 15, 2010
- Pork Loin
- Red Hot Pepper
- Jalapeno Pepper
- Mexican Cheese
- Small taco size tortillas
I took a Pork Loin and put it in the crock pot for about 8 hours, then chopped it up until it was pretty fine. I chopped both of the pepper types up and mixed them together. Took the pork, pepper mix, and spinach and added some cheese and rolled up inside the tortillas. I filled one layer of a Pyrex and then put a layer of cheese over the first layer. I did the same procedure and added the cheese on top of the 2nd layer. Baked for about 10 mins at 350.
Here’s what it looked like:
February 21, 2010
I borrowed and adapted this recipe from Food Network’s Claire Robinson –
Here was her recipe:
- 8 thin slices pancetta (Italian pancetta (Italian pronunciation: [panˈtʃetːa]) is a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced and dried for about three months (but usually not smoked))
- 8 slices brioche, about 1/2-inch thick (Brioche is a highly enriched French bread,)
- 4 ounces sharp white Cheddar, thinly sliced (recommended: Farmhouse)
- 1 large heirloom tomato, cut into 4 slices
- Kosher salt and freshly cracked black pepper
- 3 tablespoons butter, room temperature
Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet.
Lay the pancetta slices on the rack on the baking sheet and bake until crisp, 15 to 18 minutes.
Meanwhile, set your toaster to a low setting and toast the brioche slices, (they should be slightly dry but not brown).
Lay 4 slices lightly toasted brioche on a work surface and cover the slices with half the cheese, followed by a slice of tomato. Season each sandwich with a pinch of salt and a healthy grind of black pepper. Top each with 2 pancetta rounds and the remaining cheese. Lay the remaining brioche slices on top and press down lightly. Butter the top of each sandwich with 1/2 tablespoon butter.
Heat a large griddle pan over medium heat.
Melt the remaining tablespoon butter on the griddle pan and add the sandwiches, buttered side up. Cook until the bread is golden brown and the cheese is beginning to melt. Flip the sandwiches, press lightly, and continue cooking until golden and toasty. Transfer to a cutting board and slice the sandwiches with a serrated knife, on the diagonal. Arrange on a serving platter and serve immediately.
I adapted this a little bit. As I’ve said many times, don’t kill yourself trying to make something exactly like everyone else. Make it into something that’s cost effective for you and uses things you like.
- Instead of the brioche, I used sliced rye
- Instead of the white cheddar, I used pepper jack (if you know me, you know I love spice)
- Instead of heirloom tomatoes, I used vine ripe. Tomatoes are notoriously nasty this time of year, and the vine ripe looked the most like what I think tomatoes should look like
Here are some pictures: