Black Bean "Burger" Burritos

Sometime ago, one of my daughters discovered a delicious recipe for quesadillas on the back of the box of Spicy Black Bean Burger patties.  They were delicious!  In fact, I liked them so much I wanted to make a second batch, but was short on time, so I rolled the filling inside tortillas and baked them as burritos.  They were much enjoyed by my family.  In fact, I didn't even get any of the leftovers!

Tonight, they were our main course served with condiments and a Mexican Caesar Salad.  I made them fresh, having only frozen the patties when they were purchased.

Here's my tweaked version of the MorningStar recipe.  You can find the original on their website.

Mix together:
8 burger patties, warmed enough to crumble.
4 tsp. salt-free Southwest or Mexican seasoning (try Mrs. Dash)
3 C shredded Mexican blend cheese
1 1/2 C salsa

 Place a scoop on the tortilla and roll up tightly.

 Brush the tortillas lightly with softened or melted butter.  Bake at 375 degrees F for 10-15 minutes or until cheese melts.

Yield: 17-18

January Menu

I've done very little cooking outside of the holiday meals enjoying all of the leftovers, but the freezer is getting mighty empty and the plastic container drawer mighty full.  Both are signals that it's time for another round of once-a-month cooking.  I'll be in Honduras for part of the month and so created a list of foods that are easy for my family to prepare while I am gone.  For the next few days I'll be preparing meals fresh until I can shop and cook early next week.

Here's our list for the month, designated by the date:

2 - Shredded Pork Sandwiches

3 - Macaroni and Cheese

4 - Chicken with gravy and stuffing

5 - OUT - Birthday Dinner (Bring dessert for lunch)

6 - Black Bean Burritos

7 - Korv with scalloped potatoes

8 - Chicken Strips Parmesan

9 - Taco Salad/Tacos

10 - LEFTOVERS

11 - Corndog Casserole

12 - Bacon and Cheese Quiche

13 - Chili Dogs

14 - Orange Chicken and Rice

15 - Chicken Pattie Sandwiches

16 - Cheese Tortellini w/ Alfredo sauce

17 - BUY pizza

18 - Taquitos

19 - LEFTOVERS

20 - Hamburgers

21 - Manicotti, garlic bread

22 - Pupusas and Red Beans

23 - Patty Melts

24 - Ravioli

25 - DESSERT (Death by Chocolate), Potato Corn Chowder for dinner

26 - Chicken Pot Pies (Potluck lunch)

27 - Impossible Taco Pie

28 - Taco filled Pasta Shells

 

I made a few notes to my self in parentheses so that I am reminded of calendared events in my planning.  A copy of the list is now posted in my kitchen.

New Year's Dinner

Today began a fresh, new year.  It is a clean slate waiting to be written upon and many will make resolutions going forward.  One of my goals is to return to regularly writing my blog and so I am starting today.

Each New Year's Day we get up early to walk along the floats at the Rose Parade.  Today, I put a roast in the crock-pot before we left at 5:25AM.  I made my favorite recipe, Mrs. Ringle's Brisket (see blog).

Tonight we sat down to a perfect roast, potatoes and carrots.  I also made a fresh batch of mashed potatoes so my boys would have lots of leftovers.

About two hours before dinner time, I added chunks of carrots and potatoes to the crock-pot and let them all cook on low.  An hour later, I removed the roast to a serving platter and covered it well with foil to set and to stay warm.  Then I turned the crock-pot up to high to finish cooking the veggies.

I served the roast with au jus rather than gravy, and it was delicious!
Happy New Year!

Korv - Swedish Potato Sausage

As a child I always looked forward to our Swedish Smorgasbord served at Christmas with my cousins.  So many dishes to choose from, and only served once a year.  As the family has grown and changed, it is now up to my generation to carry on or not.  For a while it seemed to have died away, but we resurrected the menu a few Christmases ago and now look forward once again to the 15 items Nana said we had to have on the table.

meatballs and gravy (we now buy at Ikea)
potato sausage (Korv)
ham
brown beans
creamed potatoes or potato salad
rice pudding
jello salad(s)
veal loaf
tray of cheeses
Rye Krisp crackers
relish tray - carrots, celery, pickles, olives, cucumbers, herring
Swedish Rye bread, also called Limpa
butter
apple crisp
coffee (Swedes drink coffee practically from birth!)

W have made a few changes to update the flavors/tastes/textures according to the group who is now sitting at our table.

Korv in 2013 is made more like a meatloaf since the  maker of it is not into stuffing casings.

3 lbs.  ground turkey or ground beef
2 lbs.  Jimmy Dean pork sausage
2 - 4.2 oz. boxes of dehydrated potatoes, reconstituted
1 - 14 oz. can sweetened condensed milk
1 tsp. allspice
1 tsp. onion powder

Mix all the ingredients together very well.  If you have a tube shaped pan (mine is a French bread pan) you can make a round loaf.  Otherwise, divide it into bread pans.  Bake until center reaches 165 degrees F.  Cool slightly before slicing.  Can be served with Ikea's meatball gravy.

Unexpected Sabbatical

I have written the best blogs this week and several over the weeks before.  However, they are locked in my head and have obviously not made it to my blog.  I am anxiously awaiting the day when I can think something and it will appear in written form wherever I say.  Do you find that you do your best writing on the freeway or while running errands?  I sure do.  Unfortunately, that's where they stay. 

While my time has been eaten up with family needs, I have been so very grateful for the freezer full of meals that I prepared in late November.

We are now down to the last few meals, but with Christmas around the corner and leftovers ahead, I chose not to prepare more meals yet.  Sometime between Christmas Day  and New Year's Day I will prepare another month of meals.  Until then, I purchased a few entrees from Costco that we've been wanting to try, and we are eating lots of leftovers and holding regular cafeteria nights where everyone eats something different.  So far, so good.  I think we'll make it!

One night this week we were blessed by a friend who'd received a large meal as a gift and chose to come share it with us.  Tonight, it will be Costco's Macaroni and Cheese which has come highly recommended.  We are looking forward to the family taste test!

Tangy Pineapple Chicken

I found this recipe from Jean Ecos in Taste of Home Magazine.  Where else?  My family is split on it.  The mustard lovers love it and the mustard haters just do not.  It's a bit more work than I like in a recipe, but one that is worth the effort in my book.

To prepare ahead, simply freeze the portion of chicken in a labeled Ziploc-style bag.

To prepare the dish, defrost the chicken.

4-6 boneless, skinless chicken breasts

Sprinkle the chicken breasts with about:
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. or a good shake or two of pepper

You may need more depending on the size of the chicken breasts.

Lightly brown the chicken in a skillet with 1-2 T vegetable oil.

Drain 1 20-ounce can of pineapple slices, saving the juice.
In a small bowl, mix 2 T of juice with 1 T cornstarch and set aside.

In another bowl mix the following:
1/4 C Dijon mustard
1/4 C honey
1 tsp. minced garlic
remaining juice

Add this mixture to the pan with the chicken.  Simmer for 15-20 minutes or until chicken is fully cooked.  Remove the chicken and add the cornstarch mixture to the juices.  Bring to a boil and stir for 2 minutes.  Return the chicken.  Top with the sliced pineapple.  Serve over rice.

A Twist on Quiche

This last summer my Australian Sister-in-law made a delicious appetizer for a family get-together.  I must admit that when I saw the name, Zucchini Slice, I thought it would be sliced zucchini.  Was I wrong!  It's not for the faint of heart, truly, as it's full of delicious cholesterol.  Enjoy once in a while or bake it and take it to a party so you can enjoy the flavor without all the leftovers.

4-6 zucchini, grated
1 large onion, finely diced
1 C crumbled bacon
2 C cheddar cheese, shredded

10 eggs, lightly beaten
2 C flour
1 tsp. baking powder
1 C oil (I may try 1/2 C oil and 1/2 C applesauce next time)
1 tsp. salt
1/4 tsp. pepper

Mix the veggies, cheese and bacon together in a large bowl.
In another bowl mix the eggs, flour and other ingredients together.
Pour the egg mixture over the veggies and combine completely.

Pour this into a well-greased 9x13" pan.  Bake at 350 degrees F for 30-40 minutes or until lightly browned.

Serves 12-15 or cut into smaller pieces for an appetizer.  Makes a great next-day lunch entrée also.

So far, I've only made this one fresh.  I am curious to try preparing and freezing it but an concerned about the oil.  I may try baking it before freezing, but our family usually gobbles it up so quickly there is none left to freeze.  :)