I have started cooking more since becoming a mother and daycare provider. I decided that I wanted to share with you my favorite recipes. I love experimenting with recipes and adapting them from the original.
Individual Cheesy Potatoes:
3 Large russet potatoes (sliced thin)
1/2 cup shredded cheddar cheese
2 green onions (chopped)
1 cup cream
salt and pepper to taste
Directions: Spray a muffin pan with cooking spray. Line the potatoes in each cup of the pan. Top with cheese and onions. Add salt and pepper. Spoon in 1-2 tablespoons of cream to each cup. Bake at 375 for 30-40 minutes. Invert onto a plate and serve.(This makes 12 individual cups).
Spicy Shredded Beef:
1 large roast
2 cups water
4 tablespoons minced garlic
4 dried ancho chiles
2 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
(have beef boullion cubes in case needed)
Directions: Place the roast in a crockpot and salt/pepper it to taste. Add 2 tablespoons of garlic and the 2 cups of water. Cook on high for 4 hours. After the roast is done, shred the beef and place in large skillet. (Save the broth for the mixture.) Finely chop the ancho chiles. Add the chiles,2 tbsp garlic, oil, cumin, oregano, red pepper flakes, vinegar, and salt to the skillet. Ladle 1 cup of the reserved broth to the mixture. Stir. Bring to a boil. After it boils, reduce to a simmer for 45 minutes, adding more broth if needed (use boullion cubes if run out of broth). After the 45 minutes, it's done.
Note: This recipe can be used in a variety of ways. I adapted it from a beef tamale recipe. (Side note: Making tamales is a long process, but I can say that I at least tried it.) I use this mixture to make enchiladas (just add the meat to a tortilla, wrap it up, pour on enchilada sauce, top with cheese, and bake at 350 for 20 minutes), Chipotle-style burritos, and spicy-beef sandwiches.
Filed Under:
Posts
