This is a recipe we have made in our family for many years. The first time I posted this recipe was in 2013. I have updated this recipe as the years have flown by. In 2019 I make the rice the night before, buy a store bought roasted chicken that day and use a can of refried beans. Now, that is simple and still very delicious!!
California Chicken Burritos
2 tablespoons vegetable oil
1 (15 1/2 ounce) can black beans, drained (in a rush, use canned refried beans. Omit adding the water though)
1/2 cup water
1 cup chunky salsa, drained and juices reserve (1/4 cup of the juice)
1 small chipotle chile, minced (from 1 can of chipotles adobo)
1 teaspoon adobo sauce
1 teaspoon cumin (I LOVE cumin. I may add just a bit more!)
2 garlic cloves, minced
kosher salt & fresh ground pepper
2-3 cups cooked white rice (I tend to use up to 3 cups. I have to admit I eyeball this one)
2 cups shredded rotisserie-cooked chicken
1-2 cups shredded cheddar cheese (Depends on how much you like cheese. I like 1 cup.)
6 – (10 inch) flour tortillas
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add drained black beans, water, 1/4 cup salsa juice, chopped chipotle chile and adobo sauce. Cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher or fork, mash beans lightly. Season with salt and pepper.(as noted in ingredients; you can use a can of refried beans. Don’t add the water. Add all the other ingredients and cook until warmed through.)
3. In a medium bowl add the rice, salsa, chicken, and shredded cheddar. Mix together.
4. Spread refried beans down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture (about 1/2 cup) on beans and fold tortillas to form burritos.
5. Transfer to parchment or foil lined baking sheet and bake 10-15 minutes, until lightly browned.
Since so much is going on in our world with Chick-fil-A and Popeye’s I thought I would bring this post to the front. This is from 2013! Here goes;
When I asked the kids what they would like me to make over the weekend Eric requested a Chick Fil A sandwich. We do not live in an area where there are Chick Fil A restaurants. Since I live in quite the LGBTQ family I am not sure I would frequent a Chick Fil A restaurant. However, I found this recipe here. I found it simple and delicious. Give it a try!!
Chick Fil A Sandwich
1 # boneless, skinless chicken breast (sliced in half and pounded to 1/2 inch)
1/4 cup pickle juice (I used Vlasic Oval Dill Pickles for the juice and used the pickles for the sandwich)
1/4 cup milk
1/2 cup flour
1 Tablespoon powdered sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon dried basil
1/2 teaspoon cayenne pepper
Peanut or Vegetable Oil
Hamburger rolls (you will need to toast them)
1. Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about ½ inch thick all around.
2. Cut chicken into two pieces as evenly as possible
3. Marinate in the pickle juice for 30 minutes to one hour.
4. Beat the egg with milk in the bowl.
5. Combine the flour, sugar, and spices in another bowl.
6. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
7. Heat oil in dutch oven, should be up to 1/2 inch.
8. Fry 2 minutes on one side. Then flip over and cover with lid and fry for 2 minutes. I used a LeCreuset pan. If you have a heavy pan with a heavy lid that should work. Chick Fil A uses a pressure cooker for their sandwiches. I found that this was the closest I could get to a pressure cooker.
9. Transfer to a paper towel lined plate.
10. Butter the hamburger roll and toast on grill or frying pan.
11. Place chicken on roll with 2 slices of dill pickles.
12. Chow down. YUM!!
It seems like a lot but it is not. Give it a try and enjoy!!
Every single one of us in this house love these meatballs. You can always cut this recipe in half. This recipe will make about 24 meatballs. Our family loves meatballs so cutting in half wouldn’t cut it here! Simple and Delicious!
2 slices of white bread
1/2 cup milk
1# ground beef
1# ground pork (If you don’t have you can use ground beef only.)
1/4 cup of diced red onion (you could use white onion too. )
1 Tablespoons chopped parsley (you can use 1 teaspoon of dried or just leave out. I tend to leave it out.)
1 cup grated parmesan (I like to grate my own but you can use whatever you like. I also like to use Pecorino Romano or other hard Italian cheeses. Shake it up!)
2 cloves garlic, minced
Salt and pepper to taste (I would use 1 teaspoon salt for this recipe)
2 Tablespoons olive oil
1. In a bowl soak the bread in the milk. This is called a panade and is a very important step. This makes the meatballs moist and delish!
2. In a medium bowl, mix the ground beef, ground pork, bread and milk, onions, parsley, eggs, cheese, and garlic. Add salt and pepper to taste.
3. Form the mixture into 1-2 inch since balls. I like them about 2 inches.
4. Put olive oil in non stick skillet. Fry meatballs over medium to medium high heat until browned on each side. When I make meatballs I usually am adding to a sauce to cook through.
Also, I fry 10-12 meatballs at a time in the skillet. Don’t over fill the skillet or you will steam the meatballs and not get that golden crust. Since I usually have more than 10-12 meatballs after each frying session, I wipe out the oil and start with a clean skillet and start all over. That way they fry up perfect. 😉
If you are going to make the meatballs and not add to a sauce, brown them in the skillet then transfer to a foil or parchment lined baking sheet. Place in a preheated 350 degree oven and bake for 10-15 minutes. You could also cook them through in the frying pan. I have done it both ways.
I got my new Meatloaf cookbook this week. I was going to make burgers tonight. Then I thought about the Taco Meatloaf recipe I saw in my cookbook yesterday. When I got home from work I checked to see if I had the ingredients to make it and I sure enough I did! I decided to make both burgers and a meatloaf. I made the recipe, took one pound for the burgers and formed a one pound meatloaf. Two dinners in one. Gotta love those leftovers!
(Compliments from “A Meatloaf in Every Oven”)
I have to get a little more creative with my meatloaf pics. It tastes tons better that it looks. 🙂
1 1/2 cups crushed tortilla chips
2 pounds ground chuck (not too lean, you fat for flavor)
1/2 cup shredded cheddar/Monterey Jack or combo of both (I used cheddar)
1/2 cup sour cream
1 cup hot salsa (I used mild, that’s all I had. You can also make fresh. Not happening during the week in this kitchen!)
2 eggs, lightly beaten
1 Tablespoon chili powder
2 teaspoons cumin (I always add a little extra of cumin)
2 teaspoons salt (I used kosher. If using table salt I would use 1 teaspoon.)
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon hot paprika, not smoked (All I had was Hungarian sweet paprika, worked for us)
1/2 teaspoon ground black pepper
3-4 slices cheddar cheese (I ended up not using the slices of cheese)
- Preheat oven 350 degrees. I used a sheet pan lined with parchment paper. I put the hamburgers and meatloaf on a wire rack. The recipe recommended using a glass or metal baking pan lines with foil or an iron skillet. I have all of those but when I bake meatloaf I like elevating it with a wire rack.
- Place the meat in a bowl, add all ingredients except the slices of cheese, mix with your hands. Transfer the mixture to the prepared baking pan of your choice. Shape into a loaf, taking care to keep the width consistent except for tapering at the ends.
- Bake for 45 minutes or until the internal temperature reaches 145 degrees for medium rare. Slide the pan out of the oven just long enough to drape the cheese over the top of the loaf so that they cover its length and overlap slightly. Bake another 5-10 minutes, until cheese is melted but isn’t sliding off the loaf. (Next time I will do the cheese slices.)
- Remove the loaf from the oven and let it sit for 10 minutes, uncovered, before slicing.
- Have any sour cream and salsa left over? Use as condiments for your meatloaf (or hamburgers). Add a wedge of avocado or go one step further and make some guacamole.
This really was simple and delicious. I can’t wait to try the Cheesy Chorizo Loaf. Guess what’s for dinner this Sunday?!
I was listening to one of my favorite podcasts, Special Sauce with Ed Levine. The host was interviewing Frank Bruni. He used to be a New York Times Food Critic. He was talking about a cookbook he co-wrote with Jennifer Steinhauer, “A Meatloaf in Every Oven”. They were talking about their favorite meatloaf recipes. They spoke about their mom’s meatloaf recipe which got me thinking about my mom’s recipe.
When I spoke with my mom during the week I told her about this interview and mentioned her meatloaf. I had a pretty good memory of what she put in her recipe. It was fun talking about it and that got us into other recipes too. She used to work second shift at Chrysler on the assembly line. Prior to leaving for work she always made sure we had a good meal for dinner, every single night. Meatloaf was easy for her to prepare before work. When I came home (or other siblings) we would put the dinner in the oven, set that table and have it ready for when Dad got home from work. We always had sat at the dinner table. I enjoyed the weekend when she wasn’t working so she was a part of our food and conversation.
I am sure everyone remembers their mom’s recipe or has one of their own they love. I am going to share her recipe. If you would like to share your mom’s or your own recipe, please do.
2 pounds ground beef (she mentioned that sometimes she did 1# ground beef, 1/2 pound ground pork, 1/2 pound ground veal)
1 small onion, diced fine
1 small green pepper, diced fine
1 clove garlic, minced
1/2 cup Italian Seasoned Bread Crumbs
1 teaspoon salt
1/2 teaspoon pepper
- Preheat oven 375 degrees
- Mix all of the above together and form into loaf
- Place in loaf pan (or you can do free form. My mom always used a loaf pan, so I did too)
- Place in oven and bake for 45-60 minutes
That’s it. She also mentioned to serve with ketchup. Oh, and it makes really good sandwiches if there is any left over.
By the way, Frank Bruni’s was a Cheesy Chorizo Loaf. He made it sound so good I bought the cookbook. I guess we will be having some meatloaves in 2017.
Everyone loves meatloaf, right?
**Bringing this to the front page again. I made the shrimp for dinner tonight. Kent really likes the breading from this recipe. Quick dinner too.**
Eric requested Po’Boys for dinner over the weekend. I had no idea what that was. The original Po’Boys are basically a seafood sub sandwich. You can also make hot sausage, chicken breast, roast beef and french fries too. The bread and remoulade sauce (check out my recipe) are an important piece to this sandwich. I got the rolls at Costco. They have great artisan bread there if you don’t feel like baking your own. I had fun making these. What was even better is everyone really enjoyed them!
(compliments of Bon Appetite)
1 teaspoon kosher salt (original recipe calls for 2 1/2 teaspoons kosher salt. We found that too salty. I love salt and I rarely decrease salt but I did the second time I made them.)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying (FYI: Peanut oil is great for frying as it can take high heat.)
1 1/2 pounds raw medium (about 40) shrimp peeled and deveined (I got these at Costco too. You could use large, also (about 20-25).
1 cup buttermilk (No buttermilk. Click on the link and it will take you to substitutes. Too lazy, here is one; Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using. This also works with non-dairy milks.)
1 1/2 cups all purpose flour
1 cup cornmeal
4 – 6″ long french rolls, split horizontally
- Whisk first 8 ingredients in a small bowl.
- Use a heavy wide pot and add enough oil to measure 2″. Heat over medium heat to 350 degrees. You can use a deep fry thermometer if you have one.
- While oil is heating, place shrimp and spice mix in a medium bowl and toss to coat.
- Pour buttermilk into another medium bowl.
- Whisk flour and cornmeal in another bowl.
- Dip seasoned shrimp briefly in buttermilk, coat with flour mixture.
- Work in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through. About 4 minutes per batch. Transfer on paper towels to drain.
- Open rolls and toast (or not – we toasted). Spread remoulade sauce on roll. Top with lettuce, tomato, pickles and shrimp. Serve with Louisiana Hot Sauce if desired.
Sunday = comfort food = meat loaf. This is a recipe I have used for years. Every time I make this meatloaf it disappears way too fast. Most of the time there is not enough left over for sandwiches the next day. YIKES!! This time I managed to get a couple of sandwiches for Kent’s lunch this week.
Meat Loaf with Glaze (I forgot to take the pic until it was almost gone. Next time a “just out of the oven” pic!)
Brown Sugar – Ketchup Glaze
1/2 cup ketchup
4 Tablespoons brown sugar
4 teaspoons cider vinegar (or white vinegar)
1 Tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground pepper
1 Tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup yogurt or milk
1 1/2 pound ground chuck (this time I used 2 pound ground chuck to 1 pound ground pork)
1/2 pound ground pork
2/3 cups bread crumbs (I take 3-4 pieces of bread and put in food processor to make bread crumbs. Fresh bread crumbs work well with this recipe)
1. For the glaze; Mix all ingredients in small saucepan. Heat through on low heat until brown sugar dissolves, set aside.
2. For the meat loaf; Heat oven to 350 degrees. I make a free form meatloaf. I do not use a loaf pan. I use a baking pan lined with foil with a baking rack. I place the meatloaf on top of a baking rack. This allows the fat to go into the pan and not all over the meatloaf. They also have perforated meatloaf pans but I don’t have one of those. Thus, I use the free form method. 🙂 You could wrap the meatloaf in bacon if you desire. I prefer not.
3. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
4. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. (I usually use plain yogurt) Add egg mixture to meat in a large bowl along with bread crumbs and cooked onion/garlic; mix with hands or fork until evenly blended and meat mixture does not stick to bowl. (If meat mixture sticks, add additional milk or yogurt, a couple of Tablespoons at a time until mix no longer sticks)
5. Place formed meatloaf on top of the baking rack (or in your meatloaf pan. That is up to you.) and place in oven. Brush with 1/4 of the glaze. Bake for 45 minutes. Top again with 1/4 of the glaze. Continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Take out of oven and cool 10-15 minutes. (If the hungry crew allows!) Slice and serve with a extra glaze passed separately.
Big hit in this house. Hope you give it a try and ENJOY!!
This is the easiest way to make your bacon. No more splattered stove top. I know, bacon is bad for you. Oh well, we enjoy our bacon and I am not giving up on it!! “Everything in moderation, including moderation!”
6 pieces bacon (I ate a piece before I took the picture!)
- Line a baking sheet with parchment paper. That will make cleanup much easier.
- Place bacon on your parchment lined baking sheet.
- Put in cold oven, set at 400 degrees. Set your timer for 15 minutes. (I did check at the 15 minute mark and it still needed 5 more minutes. If you bake less, the timing is less. 2 pieces are done in 10 minutes.)
All done. Enjoy your bacon!!
You say, “why would she post how to roast a chicken?”. Well, I found a great recipe that gives you a flavorful and moist roasted chicken in an hour. This is Thomas Keller’s recipe. I don’t truss my chicken because I am lazy. But, I do roast it. Here you go;
4-5 pound whole chicken
1 Tablespoon kosher salt (you may use less depending on size of chicken)
1 sprig rosemary
2 sprigs thyme
- Preheat oven to 450 degrees
- Rinse off chicken and pat dry with paper towels. Be sure the chicken is dry. This will give you a crispy skin.
- When dry, stuff cavity with rosemary and thyme sprigs. Generously salt the skin of the chicken.
- Place chicken in roasting pan or large skillet. (I use a skillet)
- Place in oven and bake for 50-60 minutes. (Be sure to check the temperature of your chicken. Should be 165 degrees.)
That is it. Perfect chicken every time. Told you it was easy. Next time I will post a picture for you. Just trust me on this one!!
I posted this recipe last fall. Another recipe from America’s Test Kitchen. I thought I would post again since we had Breakfast Friday last week. Everyone loved these. Kent thought they could have stayed in the oven an extra 15 minutes. Next time. They are just like your favorite diner home fries. Simple and Delicious and time consuming but worth it! (What else do you have to do when your hanging out with family!)
3 1/2 pounds russet potatoes, peeled and cut into 3/4 inch dice
1/2 teaspoon baking soda (Don’t miss this important part of the recipe!)
3 Tablespoons unsalted butter, cut into 12 pieces
Kosher salt and pepper
pinch of cayenne pepper
3 Tablespoons vegetable oil
2 onions, cut into 1/2 inch dice
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda. (Another reminder; you need to add the baking soda, don’t forget it). Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1 1/2 teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds.
3. Remove baking sheet from oven and drizzle with 2 Tablespoons oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes. While potatoes roast, combine onions, remaining Tablespoon oil and 1/2 teaspoon salt in bowl.
4. Remove baking sheet from oven. Using metal spatula, scrape and turn potatoes. Clear about 8x5inch space in center of baking sheet and add onion mixture. Roast for 15 minutes.
5. Scrape and turn again, mixing onions and potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, about 10-15 minutes. (To get these brown it is about 60-75 minutes in oven) If using chives, stir in. Season with salt and pepper to taste. Serve immediately.I had to post this. He enjoyed Breakfast Friday and he cracks me up!