Friday, March 28, 2014

Almosty Cristo

My son's good friend introduced me to the MOST AMAZING sandwich I've EVER had in my life. Her Aunt owns a food truck called "CHEESY STREET."

Nearly every Saturday at the park across the street from my house. You can check out their FB page HERE - they list when and where they'll be so you locals can try it out for yourselves!! 

The description they post on the ALMOSTY CRISTO:

A classic favorite reimagined!! Ham, mustard, raspberry jam and a blend of swiss and gruyere cheese come together in a tasty grilled cheese dusted with powdered sugar.

I'll post a pic when I make it myself at home - but for now I'm thrilled to walk across the street and have them make it for me!

What's your favorite sandwich??

Thursday, March 13, 2014

Green Chili White Sauce Beef Enchiladas

I felt like Mexican food but only had ground beef on hand - I found this recipe on Pinterest (of course) and tweaked it a little. I can't find the site I found it on - I'll link that in later. 

All my kids (including 2 year old babe) loved it - yummy noises all around - one of my favorite sounds:)

Green Chili White Sauce Beef Enchiladas
1 lb ground beef
1/3 c finely chopped onion
1 t cumin
1/2 t chili powder
1/2 t garlic powder
juice of 1/2 lime
1 can black beans, rinsed and drained

For the Enchilada Sauce 
2 T butter
2-3 T flour
1 c chicken broth
1/3 - 1/2 c salsa verde
1/2 t cumin
1 c sour cream

To Prepare
Monterey Jack cheese, shredded*
Cheddar cheese, shredded
6-8 flour tortillas

Preheat oven to 350 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and saute another few minutes.  Add the cumin, chili powder, garlic powder, lime juice and black beans.  Stir to combine.  Mine looked a bit dry - so I added a few Tablespoons of chicken stock.

Meanwhile, for the sauce: melt butter in a medium skillet over medium heat.  Stir in the flour until a thick paste forms (roux).  Cook for a few minutes to cook out the flour taste.  Slowly whisk in the chicken broth and stir until smooth.  Continue cooking until sauce thickens, whisking occasionally.  Stir in the salsa verde, cumin and sour cream.

To prepare: Divide meat mixture between tortillas and top each with a small amount of cheese.  Roll up tightly and place, seam side down, in a casserole dish.  Pour sauce over the top, covering each enchilada completely.  Top with remaining cheese.  Bake in preheated oven for 20 minutes or until heated through and bubbly.  Broil for the last few minutes to brown the cheese on top.  Serve.   

I got 5 FAT tortillas side by side in a 9x13" casserole. 

*I didn't have Monterey Jack on hand so I used mozzarella 

Tuesday, March 11, 2014

Yogurt Fruit Salad

I saw this recipe on Pinterest originally HERE

Delicious, refreshing and low fat!! 
It's not the prettiest "salad" but it sure is nummy… savoring every bite
Yogurt Fruit Salad
2 6 oz containers yogurt (orange cream)
8 oz light cool whip
2 small cans of mandarine oranges (drained)
1 large can of pineapple tidbits (drained)

Mix everything together and chill before serving.

Spring Pasta with Pancetta and Lemon

Spring is in the air here and I am so excited!! I wanted to make a quick pasta dish with bright Spring flavors and what do you know? I had everything I needed on hand!

Spring Pasta with Pancetta and Lemon
1 lb of your favorite pasta (I used germelli)
1/2 lb pancetta (or bacon or ham)
1/2 small diced red onion
2 t minced garlic
1 c reserved pasta water
Zest of 1/4 lemon
1/2 c finely shredded Asiago cheese
1/2 c finely shredded Parmesan
1/4 c finely chopped parsley
3 - 4 T evoo

Cook pasta according to package directions.

In the mean time, cook your pancetta until crisp - add the onions and cook until soft. Add garlic and cook for about 20 seconds. Add reserved pasta water. Drain pasta and add to pan and incorporate.

Remove from heat and add parsley, cheeses, lemon zest and evoo. Serve immediately.


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