Smothered Burritos

This was all that was left from a 9x13 pan of these burritos (we all like them at our house)

2 tbsp. vegetable oil
3 tbsp. flour
1 or 2  four-ounce can of green chilies
about three cups cubed or shredded cooked pork divided (mine was just a pork roast cooked in the crock-pot so it was shredded)
1 tsp chili powder
1/2 tsp. chicken bouillon
about 1 cup water or chicken broth
8-10 flour or corn tortillas
3 cups refried beans
Grated cheese

Heat 2 tbsp oil in a large skillet. Stir in flour to make thick paste.  Add 1 cup of pork (juice included if there is any), green chilies, chili powder, chicken bouillon, and about a cup of water (or chicken broth) if you don't have enough juice from the pork.  Cook and stir over medium heat until thickened and bubbly.  Turn to low until you need it.  Spread about 1/3 cup refried beans, some pork, and a little cheese, in each tortilla.  Fold up burrito style.  Place burritos in greased 9x13 dish.  Cover with all the pork/green chile sauce and a little more cheese.  Bake at 350 for 30 min. or until cheese is melted and sauce is a little bubbly.
Optional: after plating add a little sour cream on top.

Sausage Soup

Here's another soup recipe from Fabulous Friday. This one comes from Teresa Throop.

Sausage Soup

3-4 large potatoes
4 -6 tsp. chicken bouillon
4-6 cups water
1 lb. sausage
2 cups chopped kale
1 cup heavy cream
1/2 cup crumbled bacon (about 8-10 slices) *
Salt to taste

Cube potatoes and place in sauce pan. Cover with enough water to boil, about 4-6 cups and add chicken bouillon. While potatoes are boiling, brown sausage and bacon. When potatoes are tender, add sausage, bacon and kale to sauce pan. Boil for 2 minutes and then add cream and salt if desired.

*I use Hormel real bacon bits for ease.

Posole Mexican Lasagna (Rachael Ray)

Jeremy told me there was no way I would be able to take a really appetizing photo of this dish. He was right, but I have to say my picture isn't any more or less appetizing than the one on Food Network's website....Regardless, this dish is AH-MAZING.

Rachael Ray's Posole Mexican Lasagna

Ingredients


•2 tablespoons extra-virgin olive oil

•2 pounds ground pork

•1 tablespoon ground cumin

•1 tablespoon ground coriander

•Salt and freshly ground black pepper

•1 (15-ounce) can hominy

•1 large red onion, chopped

•4 cloves garlic, grated or chopped

•2 jalapeno or serrano peppers, chopped

•12 large tomatillos (14 to 16 if small), peeled and coarsely chopped

•A handful cilantro or parsley leaves

•3 avocados

•2 limes

•2 tablespoons honey

•1 package large flour tortillas

•1 pound pepper Jack cheese, shredded

•Sour cream, to pass at table

Directions

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.





Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.





While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.





Char all of the tortillas over an open flame or in dry hot skillet.





In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Chops and Bean

I got this recipe a few years ago from Good Things Utah. It is yummy and it's a crockpot meal. Got to love those!

Chops and Beans

Two 1lb. cans pork and beans
1/2 cup ketchup
2 slices of bacon, browned and crumbled
1/2 cup chopped onions, sauteed
1 Tablespoon Worcestershire sauce
1/2 cup firmly packed brown sugar
4-6 pork chops
2 teaspoons prepared mustard
1 Tablespoon brown sugar
1/4 cup ketchup
One lemon

1. Combine beans, 1/2 cup ketchup, bacon, onions, Worcestershire sauce and 1/4 cup brown sugar in slow cooker.

2. Brown chops in skillet. In separate bowl mix together 2 teaspoons mustard, 1 Tablespoon brown sugar and 1/4 cup ketchup. Brush each chop with sauce then carefully stack into slow cooker, placing a slice of lemon on each chop. Submerge in bean/bacon mixture.

3. Cover. Cook on low 4-6 hours.

I put the lemon on the chops the first time I made it. It was a very prominent taste in the final dish. I haven't put the lemon on the other times I have made it.

Chile Verde

I had to rearrange my meal plan for this week because I had a pork roast that needed to be used up. I got this recipe from Amy Grow and it is so yummy. We triple it every time like she suggests because leftovers and even better! I'm no photographer as many of the contributors on here are so my pictures will be nothing short of mediocre. :)

My girls helped with the staging. Lots of spices in this recipe. Notice the big block of wrapped cheese. What do you do with stuff like that when you buy in bulk?

Have you tried these? They are fresh tortillas and they are so yummy. You just quickly brown them on both sides in a dry frying pan. I will never eat any other kind of tortilla again! (Think Cafe Rio tortillas.) I buy mine at Sam's Club or Costco. I've never looked to see if they have them other places. They are in the refrigerated section. So good!


Josh was late getting home so we were starving and devoured it all quickly. We also shared some with friends that wanted to try it so this was all that was left when I remembered I needed a picture. Oops! I'll get better at this I hope.



Chile Verde ~ Amy Grow

1 Cup water
1 pkg cubed pork chops
1 beef Bouillon cube
1/2 tsp cumin
1/8 tsp oregano
¼ tsp pepper
1 can diced green chilies
1/2 tsp chili powder
1/8 tsp onion powder
1/8 tsp garlic powder

flour tortillas
grated cheese

Brown pork chops in oil. Pour water in with pork and bring to a boil. Add remaining ingredients (except for tortillas and cheese) and simmer for 20 minutes. Thicken it with cornstarch or flour. Spoon a couple of spoonfuls of chili verde in tortilla with some grated cheese on top. Roll it up. Or some chili verde (smothered style) on top of burrito and add cheese. ENJOY! I usually triple this recipe for my family.