Tuesday, August 19, 2014

An easy versatile Mexican dish for our busy lives :)

I was experimenting in the kitchen 
recently and came up with something
that will now be a staple around my house.  
I have some in the freezer already.
It thaws out easily in the microwave and 
can be used in alot of different
tasty ways.

I had started making some plain ole tacos
but when I tasted it...BLECH...it was bland.
I had tried a smothered burrito from
Taco Bell, and I realized
 that was what I was 
craving.  They are the bomb!
I happened to have some burrito
seasoning in the cabinet and added
half a packet...wham!  Instantly it was
much better!  It still looked plain, so I also
added a can of chili beans and the result
was delicious. 

The great thing about this meaty topping
 is you can use it so many ways.  
It is great on taco shells whether hard 
or soft.  It also makes an awesome
 topping for tortilla chips for
some nachos supreme.  But my favorite
is probably a loaded Mexican baked potato.
Just make your tater and add the meat 
and whatever else you desire...I prefer lots of
sharp cheddar cheese and sour cream....
maybe even some ranch dressing.

(since it is like a taco and burrito)

1 onion diced
3 T olive oil
1 lb lean ground beef
a few dashes of Cavendar's Greek season
1 can Rotel undrained
1/2 packet taco seasoning
1/2 packet burrito seasoning
1 can chili beans undrained
Sharp cheddar for topping

Cook onions over medium heat in 
olive oil until translucent.
  Add meat and Greek seasoning and cook just until browned.  Add Rotel, both seasonings and beans.   Cover and cook about 10 minutes over medium heat, stirring a time or two until juices have cooked down.  Put this meat mixture on whatever
your little heart desires.  :)

Love what you eat and eat what you love! :)

Wednesday, August 13, 2014

The quail cooking experiment...

I enjoy trying new foods and 
experimenting with how to cook them.
Recently had some "homegrown" quail make
its way into my fridge.  It basically looks like
small chickens, so I treated it
as such.

Here are a couple of the birdies after 
marinating in soy sauce for a few hours.
I also sprinkled them with Lawry's seasoning
and some garlic powder and added a 
few tablespoons of olive oil.

I cooked them breast side up on the
grill over low flame for about 5-7 minutes
then flipped them and cooked another
5-7 minutes.  I didn't want 
to overcook them because I knew
they were supposed to be drier
than chicken, but really I want
any form of bird meat to
be thoroughly done.  

Overall, the meat was good.  A bit
more gamey and a little dry for my 
taste, but hey...it was free, so I 
enjoyed it.  And they looked 
really nice.  :)

Deep frying them would probably
be a good method to try.  I am sure it would
let them retain more juices and 
just about anything is good deep fried. 

And actually, the meat would probably 
have went well in a quail version of
chicken rotel.  
Bottom line, I won't be buying any
quail, but if it is free...heck 
yeah...I will cook
it up!  

Love what you eat and eat what you love!  :)