Yesterday is somewhat of a blur. The day went something like this.
Shop for two hours, looking for special gems like plum juice and a round 10″ cooling rack to nestle in my wok. This may not sound too challenging, but remember – I live in rural Mid-Michigan. Yeah. No Asian market. No real kitchen store. Well, not much of anything really, other than your typical, run-of the mill supermarket.
Come home, unload stuff, trash the kitchen. Clean up the kitchen and put on my apron.
Cut veggies, mix stuff. “Honey! Can you take a picture of this?” Clean up the kitchen.
Cut veggies, cut meat, mix stuff. “Honey! Would you take a picture of this?” Kitchen’s trashed, again.
Ack! Look at the time! “Honey, will you help me with this?”
Cut veggies, fold dumplings, cook some stuff. “Honey! I need more pictures!!”
Hurry. Forgot the rice. People show up. Dishes EVERYWHERE!
Seriously, yesterday was the first time I remember being totally challenged in the kitchen in a LONG time. I worked from sun-up to well past sun-down. I was exhausted, smelling of peanut oil, and happy. Yes, very, very happy.
I got some excellent feedback on the food from our dinner guests. The cookbook is really . . . well, cooking right along.
You’ll have to wait a little while longer for the Chinese recipes, but I do have a Mexican dish I want to share with you that we had for dinner a couple of nights ago. It’s a casserole and easy as can be to put together. Maybe you can make one and put it on your table tonight.
Saucy Burrito Casserole
1 lb. ground beef
1 medium onion, chopped
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
4 flour tortillas
1 small can corn, drained (I really like the white/yellow mixed corn for this)
1 (10 oz.) can of red sauce (enchilada sauce)
1 (14.5 oz) can petite diced tomatoes (or 2 fresh chopped, seeded tomatoes)
1 can (4oz) green chilies, drained
2 cups of shredded cheddar or Mexican blend cheese
Hot sauce, if desired
Sour cream, if desired
Green onions, chopped – for garnish
1 small tomato, chopped and seeded – for garnish
In a saute pan, brown the ground beef with the onion. Add the garlic powder, chili powder, salt and pepper. Drain the grease.
In a medium bowl, mix the red sauce, tomatoes and chilies. You may wish to only use part of the can of chilies, especially if you’re feeding children or the spicy impaired.
Preheat the oven to 350 degrees.
Place two tortillas in the bottom of a casserole dish. Tear the tortillas into make them fit and cover the bottom of the dish.
Place half of the meat mixture over the tortillas. Sprinkle half the corn over the meat. Sprinkle half the cheese over the corn.
Repeat the layers, ending with a layer of cheese on the top. If you would like, you can sprinkle some hot sauce on top. It looks pretty, and it will jazz up the heat a notch.
Bake for about 20-30 minutes, until hot all the way through and the cheese is melted on top.
Remove from the oven and sprinkle green onions and chopped tomato over the top for garnish. Serve with sour cream, if desired.
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