Crock Pot Burritos

The title of this dish envisions burritos simmering away in a crock pot, but this is not the case. In fact this method makes the best burrito fixings ever. This also makes plenty of leftovers for lunch or dinner the next day and maybe the day after. You can make this with chicken or beef or even chorizo sausage, but the cooking time needs to be adjusted by meat. The chorizo would also need to be removed from the casings if you use them.

Ken loves these burritos and while Xander still refuses to eat meat he will eat a cheese and bean burrito which is why I added beans to this recipe. If you use beans I would suggest dried (soaked at least overnight) as the canned beans tend to dissolve in such a long cooking method.

Crock Pot Burritos

Chicken Breast (Boneless) or Pot Roast

Taco Seasoning

Jalapeno Pepper chopped (to taste or optional if you don't like spicy)

Onion chopped

Can of Tomatoes

 1 cup Beans (optional)

Cilantro roughly chopped

water just to top up

Coat the pot roast or chicken breast in the taco seasoning and place on top of the chopped onions and jalapenos in the crock pot. Add the canned tomatoes, beans and enough water to cover the meat and cook the beans. Let cook in the pot for at least 6 hours, the meat should just fall apart and the beans tender. The pot roast usually takes about 8 hours.

After cook time is up shred the meat and add it back into the pot and let simmer a little more, remove some of the liquid. Serve on a warmed tortilla using a slotted spoon, with cheese and whatever extras you desire. 

Enjoy!

Pasta Al Forno

This really is a simple dish, the poor man's lasagna they say. It's a hit with whomever I serve it to and makes a great dish to serve at a potluck, or if you  have more than 6 for dinner. The recipe I have created for this is a combo from my italian neighbour and the ever so charming Jamie Oliver.
The neighbour makes a very simple dish and Jamie tends to dress it up a bit, (He cooks down fresh tomatoes, something I only have time for on a weekend.) I tried something in between.
In the summer when I have my own tomatoes growing, I would subsitute the canned toms with fresh because I think it would add a real spark of flavour.

Pasta Al Forno

1 Pkg Penne or favorite pasta
1 medium onion (chopped)
2 cloves garlic (minced)
1/2 tsp or more dried chilis (optional)
Splash of red wine or red wine vinegar
fresh oregano (chopped about 2 tsp)
1 Jar good Tomato Sauce
1 14 oz can of diced tomatoes
5-6 large balls of Boconcini cut into thirds
fresh basil (a good handful)
Parmesan (plenty of it)
Olive Oil (2 tbl sp.)
Salt and Pepper to taste


Preheat oven to 400 degrees. Cook down your onions, chilis and garlic until golden in 1 tblsp of olive oil, add oregano and bit of salt and saute about 1 minute more. Add tomatoes and sauce and let simmer for about 15-20 minutes and adjust seasoning to taste. Bring a pot of salted water to a boil. Add your pasta and cook al dente. Use the remaining oil to grease a baking pan, drain pasta and add some to the pan, top with sauce, a handful of parmesan, some of the boconcini and some of the basil leaves torn into pieces. Repeat this process until you are out of ingredients. Bake in the oven about 15 minutes, or until it is bubbling and the cheese has melted. Serve with some good italian bread and mixed greens. Delicious!

Enjoy!

Spaghetti with Pancetta

This dish is easy and Ken usually has second helpings so it must of be good. A good one for a cold winter night. I make this using spaghetti noodles but really any pasta can be used and the same goes for the Pancetta. If you can't find any I have used Procuitto or Speck. Also I advise not to skimp on the butter in this dish as it really is what holds it all together.

Spaghetti w/ Pancetta

Sweet Pancetta (about 200 grams) chopped in cubes
Med. Onion
3 tablespoons Oregano
1/2 cup Fine Bread Crumbs
3 1/2 tablespoons butter

Saute onion in half the butter until golden, add the pancetta and oregano and saute about 3 minutes more. Add bread crumbs and combine. Add to the pasta and loosely mix together, and serve.

Enjoy!

Fish in a Flash

I try to serve my family fish at least 3 times a month, and this is the easiest fish dish I know. Ken likes it and Xander is slowly warming to it, but even if he won't eat the fish and tomatoes/greens at this time he will eat the rice with a little cheese. :)

Fish in a Flash

Salmon or Trout or any pink fishy fish
Greens of your choice ( I like dandelion or kale with this)
Cherry Tomatoes (about 12 or more if you like)
2 tablespoons Maple Syrup
2 tablespoons Olive Oil
Salt and Pepper to taste'
1-2 Limes (juiced)

Heat oven to 400 degrees and place greens on tinfoil in a baking dish, sprinkle with a little salt and some of the oil. Place the fish and tomatoes on top of the greens and drizzle with syrup, remaining olive oil, lime juice and add a bit more salt and pepper.  Tent the foil and put in the oven for 25 minutes.
Serve with rice.

Healthy and delicious!

White Fish and Potatoes or Cartoccio Di Pesce E Patate

This fancy sounding and healthy meal sounds far more difficult than it is. It takes about 40 minutes at the most from start to finish. I made this the other night and to my surprise Xander ate the fish and actually asked for more! I was in shock, he still didn't eat the swiss chard or potatoes that go along with it, but hey I'll take it.

The original recipe for this calls for Fennel bulb but I replace that with greens, because I find the fennel overwhelming in this recipe.

White Fish and Potatoes

2 large fillets (bones removed) White fish (monk fish, sole, talapia, snapper anything you prefer) cut into chunks
new potatoes (about 10) cut in chunks
Swiss chard (or your favourite green)
Maldon or Kosher salt (course)
1 tsp or more of Fennel seeds crushed
2 tbsp olive oil

par boil potatoes in lightly salted boiling water (about 3 to 4 minutes). Line a baking dish with foil and lay down greens lightly salt and pour over 1/2 the olive oil. layer the fish and potatoes down, sprinkle with salt and the fennel seeds and the remaining oil. Bake in a 350 degree oven for about 20-25 minutes.

Enjoy!

Quesadillas

So I'm back to work, I forgot in the short two weeks how exhausting it can be. But, also quite satisfying to be useful. Not that I'm not useful at home, just that I take great joy in knowing I can do a job well.
It was lovely though to come home to Xander's (my son) hugs, and his excitement of seeing me. He has taken to hugging and saying quite affectionately "My Mama". Oh the love that I have for this boy!

One meal that my family loves is Quesadillas with Guacamole, and Xander loves to help assemble them so it is a bonus. The Guacamole recipe is from a friend who enlightened me on the value of adding mango to avacados MMMMmmmm. This super fast meal is a cinch for a busy week night.

Quesadillas

10 Large Tortillas
Jack and Cheddar cheese grated
1 Can of Black beans
Hot Peppers (optional and I usually only to half of the quesadillas with them)

Food process the black beans (drained leaving a little liquid about 1/4 cup or less depending on how thick you like your refried beans) add 1 clove garlic.
Heat fry pan and sear your beans turning over until a little crusty, grate cheese. Heat another pan and add a tsp. of oil and  a tortilla, smother with beans and cheese cover with another tortilla and let fry for about 2-4 minutes a side.
Let cool and cut into 6 triangles. Serve with some delicious Guacamole.

Guacamole

Two ripe avacados
1 ripe mango
1 clove garlic
1/2 lemon
1 good dash of salt

Mash avacados and minced garlic, add mango that has been chopped in small cubes, squeeze in the lemon juice, add salt and blend all together.