Mexican Night

I have made this recipe a few times, but its been a long time.  It's one of my favorites.  Takes some work, but its very worth it.

Burrito Pie

The recipe is for a large amount.  So, either save this for a party or guests or cook in 2 smaller glass pans and swap one to a foil container and freeze for another night.  And I have altered this from the original.  I'm not a fan of anything spicy, and I don't like black olives or any type of peppers.  I have included the original info to show what I have altered and how much.  If you want to make a really large amount use the original quantities, but my reductions are still plenty to feed 4 or even possibly 8.

1 lb. ground turkey -- original is 2 lbs ground beef - turkey is the healthier version (and tastes better I think)
1/4 onion - chopped --- original is 1 full onion (but I'm not a big onion fan)
1 clove garlic - minced --- original is 2 teaspoons (not enough for me!)
1 (10 oz.) can diced tomatoes - I choose an Italian style - original is with green chili peppers
1 (16 oz.) bottle taco sauce -- I pick mild (but you can alter to your preference)
1 (16 oz.) can refried beans - I pick fat free for a healthier version -- original asks for 2 cans
6 flour torillas -- original is for 12
shredded Mexican mix cheese or Colby
green Enchilada sauce

Recipe also calls for 1 (2 oz.) can black olives, sliced and 1 (4 oz.) can diced green chili peppers

Preheat oven to 350 (175 C)

In a large skillet over medium heat, saute meat for 5 minutes.  I also add meat tenderizer, garlic powder, onion powder, Worchestire sauce, and Famous Dave's Rib Rub to the meat.  Add onion and garlic and saute for 5 more minutes.  Drain excess fat.  Mix in the taco sauce, refried beans, diced tomatoes (olives and peppers if using).  Stir thoroughly.  Reduce heat to low and simmer for 20 minutes.

Spread a thin layer of meat mixture to glass casserole dish (4 quart is best).  Cover with a layer of tortillas followed by a layer of meat mixture.  Cover with shredded cheese and dribble Enchilada sauce on top.  Follow pattern till torillas' are used.  Top should be a layer of meat mixture topped with cheese and Enchilada sauce.

Bake for 20-30 minutes  Enjoy!

Wordless Photo #2

A Day of Crock Pots

On Friday, I had both (yes, thats right TWO) crock pots going.  I had the meat/dinner in one, and a dessert in the other.  I went with my own recipe for the meat (though it was inspired by a recipe from a book), and a recipe for the dessert from my cookbook.

The meat was pork chops.  I added golden delicious apples and 1 pear, along with apple juice and a slew of spices.  I put a layer of spices down first, added the pork chops, added more of the spices, then the apple juice and topped with the apples and pear.  The below photo is all the spices that I used.

  

I topped the apples and pear with additional ginger and a bunch of brown sugar.

For the dessert, I made something called Cherry Delight.  It was so simple!  Just place a can of cherry pie filling in the crock pot.  Melt a stick of butter and mix with a box of yellow cake mix.  Layer evenly on top of cherry pie filling.  Add crushed walnuts and cook low for 3-4 hours.

It may not look like much or good.  But it sure was.  The pork just fell apart and was super tender.  The dessert was the perfect combination.  And coming from a girl that does not like pies at all or fruit in her cakes, that says a lot.

So Many Versions

I have these 2 photos that I took during my shoot yesterday that I have a few ways I can edit.  I'm just not sure which one I like the best.

Here is photo #1 in its original out of camera rawness

Edit #1 

Edit #2

And here is Photo #2 in its original form

Edit #1

Edit #2