Dang Quesadillas

Dang Quesadillas

1/2 cup chopped fajita filling
5 burrito-sized tortillas
1 pkg mexican-style shredded cheese

Serve with salsa, sour cream, and guacamole

In iron skillet on medium, place one tortilla open, and working quickly, sprinkle cheese in a half-moon shape on half of the tortilla. Evenly scatter a spoonful of chopped fajita filling over cheese, then top off with a smaller sprinkle of cheese, and fold tortilla shut (quick before it crisps up!) Let it finish browning on the first side, compressing it a bit with spatula while it cooks. Flip the folded quesadilla *on the fold* and let it brown on second half until cheese is melted. Place on wire rack while you finish up the other four. In any case, rest your 'dillas a minute or two before cutting to avoid over-ooze. Cut into four wedges each with pizza cutter or scissors, or a big ole knife. These reheat well in the oven.

Fried Burritos

Fried Burritos

1 cup chopped leftover fajita filling
10 burrito-sized tortillas
1 can spicy chipotle refried beans
1 can seasoned black beans, drained
1 can preferred nacho cheese sauce
1 pkg mexican blend shredded cheese

2 cups frying oil, tongs

You'll also be wanting garnishes:

2 cups sour cream
1 cup guacamole
Shredded lettuce
Sliced olives

Warm burritos in damp dishcloth in microwave for 30-45 seconds; keep wrapped in towel during assembly. Mix chopped fajita filling with drained black beans, warm together in skillet before wrapping for best results. Smear a spoonful (2T) of refried beans where the smile would go on a smiley face. Top with same amount nacho sauce, then same amount shredded cheese. Finally, top shredded cheese with a spoonful fajita black bean mixture. On each tortilla, fold in both sides, then roll short side over filling, tucking under filling, then rolling up long side to seal 'envelope.' Try to make sure no filling leaks out during rolling, especially whole beans, as the beans pop if exposed to hot oil. When rolled, burritos can be stored in the refrigerator (ideally, each in a sleeve of parchment paper, and all in a covered cake pan). They can also be frozen, each in a sleeve of parchment, a cover of tin foil, and in a freezer bag. Reheat frozen burritos in their vented tin foil cover in 300 degree oven for 30-45 minutes, before frying. Reheat refrigerated burritos in covered cake pan in 300 degree oven for 20 minutes.

These burritos contain all ready-to-eat food, so they are perfectly good baked, (or even possibly microwaved…) or eaten as is when you roll them. But try them fried once, just to live!

Freshly rolled burritos are ready to fry! Heat oil to 350 degrees in a 4Qt pot, then fry burritos a few at a time, carefully turning with tongs as they become golden brown on the underside. Place into oil seal-side down at first gently with fingers. Usually frying the seal first prevents it, but if they begin to unfurl, prop against other burritos, the side, or hold shut with tongs until time to turn it. Three or four turns, 1-2 minutes a side, pull them out onto a wire rack, greasiest side up! Then try to contain yourself until the rest are fried, and you get some garnishes, but do go ahead and eat these right away. If you plan to have leftovers, please don't fry 'em till you're ready to try 'em!

Fast Fajitas

Fast Fajitas

Fajita seasoning mix:

1 Tbsp Seasoned Salt1 1/2 tsp paprika1 tsp chili powder1 tsp ground cumin1/2 tsp garlic powder1/4 tsp cayenne pepper

Fajitas:

10-12 fajita-sized flour tortillas1 1/2 lbs top sirloin, top round, or chicken breast, cut into 3/4 inch strips1 red, and 1 green bell pepper, rainbow-sliced into 3/4 inch strips2 medium sweet onions, rainbow-sliced into 3/4 inch strips1 lime, for juice1-2 Tbsp oil, for pan, divided3 Tbsp golden sherry2 tsp worcestershireSriracha (optional)

Garnishes (any or all)

1/3 cup sour cream1/2 cup shredded mexican cheese blend1 cup shredded lettuce1/3 cup guacamole

Heat iron skillet on med-high heat; turn on ventilation fan and open a window.

Add splash of oil to pan. Season half of the meat with 2 tsp fajita seasoning mix and part of worcestershire, and fry in hot skillet until browned, about 3 minutes. If spices really start to burn, deglaze pan by adding a bit of sherry. Remove meat to dish and repeat with second batch of meat strips, seasoning and sauteing, and removing to dish. Add vegetables to dirty skillet, seasoning with remaining spice mix, worcestershire, and sherry. Cook onions and peppers to desired doneness, crisp-tender at about 4 minutes, soft at 6. Return meat to pan and mix. Sprinkle on lime juice (and sriracha), toss to incorporate. Heat tortillas folded in a damp dishcloth in microwave for about 45 seconds. Place a few strips of meat, peppers, and onions on each tortilla and fold. Serve with sour cream, and any other garnishes. This recipe makes extra meat filling to  use later, chopped, in quesadillas, nachos, or burritos.

Cinnapinwheels

Cinnapinwheels

Soften:

1/2 cup butter
3 oz Cream cheese

Cream in:

1 cup sugar

Mix in:

1 egg
1 1/2 tsp vanilla

Stir in slowly:

1 tsp baking powder
1/2 tsp salt
2 2/3 cup flour

Divide dough in two; scoop each half onto piece of plastic wrap. Wrap into disc shape, and refrigerate for 30 minutes. Roll one disc out at a time between pieces of wax paper to 1/2 inch thickness, approximately squaring dough into rectangle while rolling, unsticking with tiny sprinkles of flour if needed. Remove top wax paper after ensuring bottom wax paper is unstuck before next step.

Mix 4 tsp cinnamon with 1/2 cup sugar; divide mix in half. Melt 1 Tbsp butter for each rectangle. Spread melted butter over rolled-out dough, then sprinkle with not quite one half of the cinnamon-sugar mixture. Leave an uncoated 1/2 inch strip on a long edge, and roll from the opposite long edge carefully, using wax paper to help, and securing blank edge to finish roll. Use reserved bit of cinnamon-sugar mix to coat roll, leaving 1/4 cup cinnamon-sugar mix for second roll. Wrap roll with wax paper, and plastic wrap if storing for more than a day, refrigerate. Repeat with second disc, rolling out and coating, then rolling up. Refrigerate rolls for at least 1 hour, slice 1/2 inch cookies, bake on greased cookie sheet or parchment at 375 for 10-12 minutes, or until edges are firm.

E'ryday Mac and Cheese

E’ryday Mac and Cheese

Prepare veggies:

Steam a cut-up head of broccoli. or warm frozen peas, and/or dice sun-dried tomatoes.

Brown meat:

1/2 lb cubed ham or bits of bacon (half-inch)

Boil pasta:

1 lb box elbows, rotini, or mezze penne (just shy of time on box so it can finish cooking in oven)

Cheese Sauce:

2 Tbsp. butter
2 Tbsp. flour
2 cups milk
3/4 tsp. seasoned salt
1/2 tsp. black pepper
1 lb. cheese
(optional: 1/2 tsp. worcestershire or 1 Tbsp. sherry, breadcrumbs for topping)

Preheat oven to 325 degrees.

Melt 2 Tbsp. butter in large skillet over medium heat (preferably non-stick, if you have a coated whisk).

Sprinkle in 2 Tbsp. flour, incorporating quickly to into a paste with whisk or fork. Keep stirring paste until golden brown. Turn heat down a bit.

Then, a splash at a time, whisk in 2 cups of milk. Avoid lumps by thinning the paste gradually.

Cook down the milk no higher than medium to avoid graininess in your sauce. When sauce has thickened to heavily coat the spoon, stir in seasoning, and remove from heat. Add cheese, saving some for the topping if desired.

When cheese has melted, pour sauce over pasta and vegetable(s), sprinkle on topping if you like, and bake in a greased casserole for 15-20 minutes until bubbly and gooey, or until irresistible.

Make ahead: Refrigerate in casserole, but skip the baking step until just before serving.

Leftovers: Add 1 tsp. water before reheating in oven in covered dish.

Perfect Cornbread

Perfect Cornbread

Oven on to 425 degrees farenheit

1 1/2 cups flour

1 1/2 cups cornmeal

1 T. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 c. sugar

Whisk these together in large bowl.

1 stick butter, melted

1 cup buttermilk

1 cup milk

2 eggs

Whisk these together in 4-cup liquid measure

(Use to melt butter in microwave, then measure in order, eggs last).

1 Tbsp. bacon drippings

Melt this in iron skillet in oven.

Pour wet mixture into dry, stirring gently until just mixed.

Pour batter carefully but quickly into hot grease in skillet;

Return to oven for 35-45 minutes, or until golden brown

and the center, knifed, comes out with no wet batter.

Cool for a few minutes before cutting.