When I get huge amounts of meat like that I like to  slow cook it.  I can’t remember if I posted the pulled pork sandwiches ..I don’t think I did.  In fact…I have a huge number of posts to catch up on.  Anyway, to slow cook a large batch of pork roast, just salt and pepper it generously and toss it in the slow cooker with 1 cup of water, 1 tablespoon of chipotle, and some onion.  I slow cooked mine for a full 24 hours but there was about 20 lbs in there.  I cooked it until it shredded easily.  Then I bag it in portion sized amounts in freezer bags.  Simple dinners.

O.k..on to the Pork Tacos.

These were really quite quick because the pork was all ready cooked.  I warmed it slowly while I was making the salsa.

The key to this salsa is really ripe mangoes.  This recipe is based on the one in Bobby Flay’s Mesa Cookbook.

Black Bean and Mango Salsa

• 2 cups black beans, cooked and rinsed
• 2 very ripe mangoes, peeled and diced
• 1/2 red onion, diced
• 1 jalapeno seeded and chopped
• 1 tablespoon lime zest
• 1/4 cup freshly squeezed lime juice
• 1/8 cup freshly squeezed orange juice
• a splash of balsamic vinegar
• 1 tablespoon agave syrup
• 1/4 cup olive oil
• 1/3 cup chopped, fresh cilantro
• Kosher salt and pepper to taste.

Combine all ingredients in a bowl and stir gently to combine.  Allow flavors to blend for 30 minutes.

For Tacos

• 16 corn tortillas, warmed and kept warm in a moist towel
• 4 cups of shredded, cooked pork
• 1/2 lb aby spinach leaves
• Mango salsa

Place a few spinach leaves on the tortilla.  Top with 1/4 cup of the pork and then a few tablespoons of the salsa.

Serves 8

Images:maryeaudet

Post from: Baking Delights

Believe it or not cumin is fantabulous with…of all things…vanilla.  And chocolate.  And citrus.

That beautiful golden color is an indication of the flavor because the flavor of cumin is warm, and caressing.  The flavor of cumin is the flavor of a summer day in the country…endlessly long and lazy.

Ground cumin is much more intense that the seed, but getting the seed and grinding your own is the best way to get the most intense flavor.  Here are some ways I like to use cumin:

• Mix with salt and butter and keep in the fridge.  This is fantastic on fresh corn on the cob.
• Add to corn chowder.
• Add to cooked carrots
• Add to mashed potatoes and sprinkle with cheese
• Use as a flavoring in vinaigrette
• Add a pinch to a yellow cake batter
• Add a pinch of cumin and a pinch of chile to a tropical fruit salad
• Add to hot chocolate or fudge frosting

I know, using cumin in such a variety of ways is a stretch for most people but once you start playing with this flavor you will be hooked.  Yeah, it is fantastic in main courses like enchiladas and mac and cheese but….try it in a variety of ways.  It is just that good!

images:maryeaudet (c) 2009

Post from: Baking Delights

While many of you may not think of cheese flautas as being basic they are a fantastic easier-than-you-think addition to your cooking repertoire.

They go together in minutes, nearly everyone loves them, and the filling variations are endless; cheese, cheese and chile, cheese and chicken, chicken and chile, left over beef, taco..the list is endless and can end up with such interesting variations as brie, chipotle, and pecan…or mushroom and parmesan…

You can have your own Mexican Restaurant at home.

If you aren’t hooked yet, then consider that they can be everything from an appetizer, to a snack…main course to dessert (can you imagine pecan praline flautas with cinnamon ice cream?)  There ya go..now you’re getting it!

The hardest thing about flautas is holding them together while they are frying.  There are a few ways to do it.  You can secure the rolls with toothpicks or you can hold them partially in the hot oil and wait for the heat to glue them together.  I use the latter method but I would suggest the toothpick method to use at first.

Some people use a layer of oil in the frying pan.  I prefer using the deep fryer, I think you get more consistent results.

So, here is the basic recipe. Use any variation that appeals to you.  If you have 15 minutes you have time to make these for dinner.

Cheese Flautas

8 ozs grated cheese

4 tbs canned chiles (or chipotle, or…)

12 corn tortillas

Deep fryer heated to 375F

Warm the tortillas in a microwave until they are pliable.  Keep them covered so they stay warm.  Place 1 tbs cheese and a sprinkle of the chiles down the center of the tortilla.  FOld in the ends and then roll so that the cheese is sealed inside.  Secure with toothpicks.

Repeat

*Tip: lower the basket slowly into the oil to keep them form unwrapping!

Fry a few at a time until crispy and golden.  Allow to drain, turn out on absorbent toweling and serve hot with salsa, queso, or ranch dip.

Need a bigger meal?

For a more substantial meal add Chicken Tortilla Soup , a salad, and finish with Sopapillas!

Is that all? You bet! That is it.  You can use any type of tortillas you like.  Breakfast, lunch or dinner…Slow food that is FAST!

image:marye audet

Post from: Baking Delights

On the Border restaurant in De Soto seems to finally have gotten it together.

I have been in there four or five times in the past couple of years…usually driven by a strong craving for Tex-mex food. Generally, I have been disappointed. Wait…generally I have been disappointed; often I have been really irritated and swore never to return.  Music too loud..bad service..so so food…

Today Marc and I had to go downtown Dallas, and I hate driving down there.  Since Marc can’t drive anymore I have been challenged in many areas, the driving being one.  Anyway, on the way home I thought maybe we we go for lunch..poor guy! He had been working outside when we left home and was in dirty, torn jeans and an old sweatshirt…We must have looked like street people! LOL! 

Anyway, we headed in and it was pretty empty…2:30…past the lunch rush…no one at the hostess station…Not a problem, she saw us and headed right over.

Not sure if she was tired, bored, or having a bad day, but she had that “I am so bored “look the whole time she was dealing with us, and  barely talked.  I don’t think she met either of our eyes.  You know, I think people need to realize how important it is to look people in the eye and smile. You rarely find that anymore.

She seated us in a corner booth, out of the way…perfect for us because it gave Marc a place to put his crutches..but it occured to me later that she may have thought we were street people. Yeah…we looked that bad…I can imagine.

Our waiter was Israel.  If you get over to the On the Border on I-35 in De Soto ask for him.  He is that much a treasure.  No I am not related to him, nor did he slip me a free dessert…He did not know who I was, and probably still doesn’t have a clue “who” I am other than some old lady with a blog.

Anyway, his face was lit up, he was friendly…and he looked into Marc’s eyes when talking to him.  I notice that many people do not talk to people with disabilities…as if the fact that their legs don’t work means their brains don’t either.  He looked me in the eyes as well, by the way, something I do appreciate.

He was attentive and helpful..and he thought things through. I asked for cream for my coffee but when he went to the kitchen to get it they were out.  He brought me milk instead and asked if that would be o.k. In other words he took care of it in such a way that my coffee didn’t get cold while I waited. He also did not flinch when I ordered ice water, with mostly ice, and a little water,  coffee and a glass of ice on the side.  The coffee cups were kept full, and he was attentive to our needs but not so much so that we were not able to have a deep conversation.

Marc was having a rough day and was getting teary eyed…and some of what we were talking about would have been difficult to finish if we were interrupted at the wrong time.  So…Great job, Israel, thank you.

Food. Yes we did have it.  Marc had the enchiladas (he said they were very good) but I could not decide so I had the On the Border Classic Five.

The plate was huge, probably enough for two or three people (unless one of them is one of my sons).  I can’t remember what all was on it…taco, chicken enchilada?…empanada…anyway…it was fantastic.  Served hot, well cooked, and well seasoned.  I recommend this dish in particular because it gives you some of everything.

The pico de gallo was slightly off…not spoiled but it was more than likely on the last day of it’s holding period.  The tomatoes had that “you should have thrown me away yesterday” flavor.

The salsa was perfect.

I looked longingly at some chocolate caramel turtle empanadas pictured on the menu but could not find a place in my stomach to put them. Ah, the angst!

While we were eating Marc’s crutch fell.  We just left it since it was not in anyone’s way.  One of the bus boys came by and gently placed it back up against the wall, smiling at Marc adn I as he did so.  Again, I was impressed.

The dining room was clean, the music was at a tolerable level, and everything was lovely.  I was pleasantly surprised.

I don’t know what changed in the past six months since I was there last but something did.  If you are in this area and have been disappointed in the past try it again.  I hope it wasn’t just because there wasn’t a rush.

One a scale of 1 to 10 with 10 being the best I give it the following:

Overall….********8

Hostess….*****5

Waitstaff….********** 10

Food…********8

I will definitly go back as long as the quality is this good.

I wish that restaurants would go back to cloth napkins.  I have a touch sensitivity that does not allow me to touch certain textures, paper napkins being one of those textures. So Marc had to unwrap my silverware, get rid of the napkin, and I used my jeans for wiping my fingers…..if I was smart I would start carrying my own cloth napkins around.

I forgot to bring my camera, since this was sort of a spur of the moment thing…I took the images when I got home…sorry. LOL!

image: marye audet

Post from: Baking Delights

There used to be a restaurant  called Chi Chi’s that had some awesome Mexican food.  One of the things I liked was the chimichangas…Especially the chicken ones.  Chimichangas are like burritos except they are fried so that the outside is crisp. There is just something about them that is addictive. 

Chi Chi’s did not used to put cheese in theirs but I like it so I add it to mine.  They also did not use the fresh cilantro but I love the taste so that gets added too.

These are not fried because frying chimichangas for my family would take all night.  I rub the tortillas with oil and they “fry” while they bake.

You can use any kind of cooked chicken, even a rotisserie chicken from the deli if you don’t have much time.  Personally I suggest cooking chicken breasts on the grill for this.  Just throw an extra couple of chicken breasts on the grill the next time you are grilling, chop them  up and put them in a ziploc in the freezer for almost instant chimichangas.

I also suggest using the cinnamon chipotle rub.  It makes a huge difference in the flavor, you won’t believe how good these are.

Chicken Chimichangas

• 2  onions, chopped
•  oil
• 3 tsp chili powder
• 1 tsp cinnamon
• 5 cups chopped cooked chicken
• 16 flour tortillas
• 2 cup refried beans
• 3 cloves garlic, minced
• 2 cups salsa
• 1 tsp cumin
• 1/2 cup cilantro
• 1 pinch salt
• 2 cups Monterey Jack cheese

1.   Saute onion and garlic until tender and opaque.
2.   Stir in the salsa, cilantro, spices, and chicken.
3.   Heat through.
4.  Warm tortillas so they are very pliable.
5.  Rub the tortillas on both sides with olive oil
6.   Spread some of the  refried beans on each tortilla.
7. Add some of the chicken mixture.
8. Add some of the Monterey Jack cheese.
9. Fold in ends and then roll up tightly
10. Lay seam side down on a baking sheet that has been drizzled with olive oil.
11. Bake at 400 degrees for 15 minutes.  Turn the chimichangas over and bake 10 more minutes, or until both  sides are brown and crispy.
12. Serve with salsa, sour cream, guacamole or whatever you like

Serves 8

Image:MaryeAudet

Post from: Baking Delights

Sopapillas are wonderful, there is just no other way to say it…Hollow squares of fried dough, dusted with sugar, and served with honey to pour in the hollow middle part.  Every bite is sweet, and sticky, messy and incredible.

You have to serve them hot.  And you HAVE to eat all of them at that meal. You can’t save any for later.  Why? Because cold sopapillas are as disgusting as the fresh ones are good. Just. Don’t. Go. There.

Here in Texas they are often served as the dessert at the small Mom and Pop Mexican restaurants.  They are perfect because they are simple, inexpensive, and actually quite filling.  Did I mention delicious? Did I mention my addiction to them?

When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size.  As soon as the float to the top start spooning the hot oil over them to make them puff even more.  Turn them once and take them out of the oil when they are golden.

Sopapillas

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons butter
• 1 1/2 cups warm water

Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and  mix until the dough is smooth.

Cover and let stand for 20 minutes for the gluten to relax.  Meanwhile heat the oil in a deep fryer to 375 degrees.

Roll out on floured board 1/8  thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain.  Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.

Image:Marye Audet

Post from: Baking Delights

I am getting this in under the wire.  In fact, I am counting on the fact that Cathy is on Pacific time and I am on Central.

It isn’t that I forgot. It really isn’t.  It is just that I sometimes put things off until the very last minute. Like this.

Oddly enough one of our family’s favorite foods is potato and cheese tacos.  What’s not to like? They are cheap, spicy, cheesy, and ..umm.. cheap.  And they will fill up a sixteen year old boy.  Eventually.

Versatile? You bet.  You can do about any combination and it magically turns into something really good.  Here are some of our favvorites:

• Potato, Monterey Jack and chard
• Potato, and cheddar
• Potato, cheddar and jalapeno
• Potato, pinto beans, and cheese
• Potato and cabbage
• Potato, cheese, and  taco seasoned beef

I haven’t tried potato and chocolate yet..but you never know….

The ones I did tonight were potato, cheese, onion and ground buffalo.  Happy trails!

Awesome Potato and Cheese Tacos

24 corn tortillas- warmed until pliable

4 potatoes, peeled and diced

1 onion, peeled and chopped

1 tsp dried chipotle

1 lb ground buffalo

1/4 cup good quality taco seasoning, preferably homemade

1/4 c cilantro

1 cup shredded colby

garnish: 

ripe chopped tomatoes

chopped and seeded jalapeno

salsa

Put about a tablespooon of oil in a large frying pan.  Add the buffalo, onion, potato, and chipotle.  Brown over medium heat until the meat is cooked and the potato is tender.  Add the taco seasoning, and about 1 cup of water.  Simmer until the water is absorbed.  Add the cilantro and the cheese and mix well.

Spoon into warm tortillas and add tomatoes, salsa, and jalapenos to taste.

Makes 24 tacos.  The number of people that will serve will vary. Alot.

See? Perfect.     Simple.  Best of all…cheap.

For more Potato Hos check out the roundup on Noble Pig 

Banner: Noble Pig, used by permission.

Image: Marye Audet 

Post from: Baking Delights

So this was the book that started it all for me……. about, gosh, maybe fifteen years ago (or more) someone mentioned this book and said that she had been having great success getting organized with this method. I was a homeschooling mom with (gasp) three children and I knew that if I was to survive, organization was the key…so I snagged the book and read it…read it again…and began what would be called, to this day, Hell Day at the Audet’s.

Ahh…you laugh..you snicker…but it is true. There is nothing more stressful than creating thirty meals to feed eight to ten people, over a twelve hour period of time. There is also not much more satisfying, short of giving birth. People want to know why I would even think about doing a personal chef business (yes, I am thinking about it, currently..I need something to do in my spare time)…well, realistically, that is what I am doing for myself when I use this method.

There are several other books on this subject, Frozen Assets is one, and they are good, but this is my favorite for the beginning Once a Month cook. Easy to understand, well written, and friendly, Mimi Wilson has created a user friendly book to help with a great system.

The new book version was written with Mary Beth Lagerborg, and has a ton more recipes, hints, and suggestions. I am enjoying this updated version alot.

If you have been thinking about doing once a month cooking, if your interest has been piqued by the recipes I have given here, then you should get ahold of the book that started it all. Reading through it you will have a much better understanding of how to do it, than you will by just reading the helps that you find on the internet.

Recipes include homemade chicken nuggets, which I love because you get the ease of frozen food without the additives and junk that you get from the commercial product. This is the book that I got my original recipe for chicken tortilla soup from, and I love it. I have tried nothing I liked better. It is short on side dishes and desserts, and has no breakfast things but once you know how to do it, adapting recipes is a simple matter.

There is also a chapter on Table Talk. Ideas to start real conversations at the table. Now, I need to copy these off because our conversations tend to revolve around farm things…and in the spring and fall it can get..uh..pretty earthy. Going by a list might be just the thing!

Here is one of my favorite recipes from the book. I have adapted it for our family, but it is based n the original and works really well.

Green Chile Enchiladas

1 1/2 lbs ground beef

1 1/2 c chopped onion

1 tbs chili powder

1 tsp cumin

2 c grated monterey jack cheese, set 1 cup of it aside

12 flour tortillas

10 oz can cream of chicken soup

1/2 cup half and half

1 1/2 c sour cream

2 4 oz cans of chopped green chiles

1/2 c chopped fresh cilantro

Cook the beef with the onion until the meat is cooked and brown, about 15 minutes, Drain the fat.

Combine with the chili powder, cumin, and cilantro.

Place the reserved cup of cheese in a small freezer container to use when serving the meal.

Mix the the sour cream, soup, half and half, and chiles.

Spoon some of the meat mixture and some of the cheese into each tortilla and roll. Place seam side down in a 13×9 inch pan that has been oiled wiht a little olive oil. When all tortillas are rolled and in the pan, spoont he sour cream mixture over the top. Cover, label, tape the container of reserved cheese to the top and freeze.

To prepare, thaw overnight. Bake at 375 for 20-25 minutes.

8 servings

Post from: Baking Delights

  Organic meats are expensive so I have found that I am naturally gravitating back toward more vegetable based meals and letting the meat be less of a *star* in the show.  These enchiladas are fantastic.  I created them a long time ago after eating enchiladas at the cafe at our local Wholefoods Market.  Sadly, the cafe no longer exists but the enchiladas live on!

Vegetarian enchiladas

       serves 6

12 tortillas, corn or wholewheat

Filling:

8 oz portabella mushrooms chopped coarsely

3 garlic cloves chopped

1 onion chopped

3 zucchini, julienned

3 carrots, julienned

1  (or more) chile chopped

1-2 bell peppers julienned (a mix is nice here)

1/2 bunch fresh cilantro

1 c grated cheese of choice (you may use soy cheese)

salt and pepper to taste

 a little olive oil for sauteeing

  Basically you can add any vegetable you have, leftover or whatever is prolific in the garden…

  Sautee vegetables in olive oil, starting with the longest cooking and adding as needed so that all vegetables are cooked but still firm. Add chopped cilantro and mix well. Set aside.

Enchilada Sauce

1/2 onion

2 cloves garlic

1 can Muir Glen fire roasted tomatoes

1 tsp cumin

1 TBS chili powder

1/2 tsp dried chopped chipotle (Archer Farms does a good one)

salt and pepper to taste

saute onion and garlic until onion is transparent. Add rest of ingredients and simmer 20 minutes. Process in blender or food processor. If sauce is to watery then return to heat to reduce to desired consistancy.

Topping:

1/2 c grated cheese of choice (use soy cheese for a vegan dish)

Heat tortillas, dip in sauce, and then lay on a plate. Put about 2 Tbs of filling in tortilla, sprinkle with some grated cheese, and roll up. Lay in 13 x 9″ pan that has been spread with a little of the enchilada sauce, seam side down. Repeat.

  Drizzle with sauce. Sprinkle with ab0ut 1/2 c cheese. Sprinkle a little chopped cilantro over all. Bake at 350 for 30 minutes or until warmed through and cheese is melted.

 Serve with a salad,  brown rice, and some cut up, fresh, tropical fruit…

Post from: Baking Delights

  I am telling you, blogging at the library is getting old and I dislike not being able to post pictures  because I like to look at pictures on blogs, myself. Plus, I am getting jealous of all Aisa’a yummy pictures sitting there on her posts tempting me to break my diet.    Ijust am trying to decide,I am leaning toward a laptop but I have 6 kids remaining at home that are homeschooled and use the computer routinely as well..What I need is for a couple of thousand to be dropped in my lap and get both.

   O.k..these are really good and not hard to make..you can use chicken or turkey instead of the ground beef if you like. The recipe makes 12 enchiladas. According to most theories this will feed 6 people. In our house that will take care of the 2 teenage boys…I usually double or triple the recipe.

  I used to do Once a Month Cooking…I really like the idea altho I do get tired of so many casserole type meals. This recipe is from when I was doing that and therefore freezes very, very well.  If you are freezing then freeze the grated cheese in a small ziploc and attach the ziploc to the casserole dish so you can add the cheese seperately when you cook it. Freeze for up to 3 months.

  These are child friendly..meaning they are no too spicy. If you like more spice add about 1/2 c of salsa verde to the sauce with the chilis.

 1 1/2 lb ground beef  (chicken breast, or turkey )

1 1/4 c chopped onion

1 Tbs chili powder

12 corn tortillas

3 c grated monterey jack cheese

1 can condensed cream of chicken soup

            *OR if you are NOT freezing this make a white sauce with 2 c half and half, 1/4 c flour, 2 tsp chicken bullion paste and salt and pepper to taste. I dislike using commercila products because of everything they seem to like to add to it but it does freeze better when you use the commercial product.

  1 1/2 c sour cream

4 oz can diced chilis

  Brown beef.If you are using cooked chicken breast or turkey leftovers then just go ahead to the sauteeing. . Saute onion. Combine with chili powder, salt and pepper.

  Reserve 1 c cheese (this is what you would put in freezer bag if freezing). Mix remaining cheese in with meat mixture.

  Warm tortillas until flexible.

  lay a tortilla flat and spoon about 2 tbs meat mixture down center.  roll up and place, seam side down, in a 9×13 pan that has been sprayed with cooking spray or greased with olive oil. Repeat until all the tortillas have been used.

 Combine soup, sour cream and green chilis to make a sauce. Pour over enchiladas.

 Freeze at this point…

 OR

Bake at 375 for 15 minutes. Sprinkle reserved 1 cup cheese over top and continue baking for 10 more minutes or until heated through.

Post from: Baking Delights