Tuesday, July 27, 2010

The Kitchen Is Closed.....



.....well not really. I hope to be back to cooking soon, but the thought of food does not appeal to me at the moment. We are blessed with baby #2 on the way and this pregnancy has served up some lovely morning sickness. By morning sickness I mean all day sickenss. I do eat, but I don't want to. Cooking and smelling anything does not appeal to me either. This too shall pass and is of course so worth it. Thanks for being my friends. I am so flattered that you stop by. However, dessert is always welcome. Perhaps I will have to make a lovely treat next week to celebrate. Come on by when I do!

Tuesday, July 13, 2010

Easy Burritos


How yummy do these canned pinto beans look? Pretty gross right?















How about this canned hamburger with some yummy fat floating on the top? They definitely don't look very pretty on my shelf aesthetically, but they are pretty tasty when I put them in these little burritos. I especially love them because they make for great food storage and make some meals super quick and easy like this one.

This is my first attempt at canning. It was easier than I thought. I did ground beef, beans, and chicken. I only have two jars left and can't wait for the fall when I can do more. Sometimes I like to do a fancy meal requiring a lot of work and ingredients. Sometimes I like to just heat and serve and feel good that I am saving us money. This is a great way to do it.

Easy Burritos

1 pound of hamburger
1 Mexican green onion diced
1 packet of ranch salad dressing mix
1 packet of Burrito seasoning
1 cup of cheddar cheese
1 cup of Monterrey Jack cheese
Burrito size flour tortillas
1 can of red enchilada sauce
3 cups of refried beans (or 1 jar of pinto beans mashed and heated)


Directions:
Brown hamburger with diced onion. While hamburger is cooking heat beans in a separate pan. When hamburger is cooked add both seasoning packets. Allow to simmer for 10 minutes. Warm tortillas and spread with beans first. Next add hamburger mixture and top with cheddar cheese. Roll into burritos. Pour enchilada sauce over the top and add remaining Monterrey Jack cheese. Bake at 350 degrees until cheese is melted. Serve with lettuce and sour cream. Enjoy!





It looks a lot better in a burrito and tastes yummy too!