Friday, August 31, 2012

Long day

I had such a long day! My mom had spine surgery and good news is she's healing well! Mikey had a dr appointment and got 3 shots! He weighs 23.6 pounds and is 31 and a half inches long! The dr said she's as big as a one and a half year old. I took him to get pictures today but I think he was unhappy about the shots still, I couldn't get him to smile! (or he really didn't like the lady doing the pictures which is also a possibility because he was all smiles on the way home with me!)

I started running with him in the jogging stroller tonight. Good news is I did better then I thought I could.... Bad news is I'm totally out of shape haha. Well I'll leave off with the recipe that I made for dinner it was amazing!


Food pusher original recipe

Chile Colorado Burritos

Ingredients:

  • 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
  • large can mild enchilada sauce (at least 19 oz.)
  • 2 beef bouillon cubes
  • 1/2 can refried beans (optional)
  • 5-7 burrito size flour tortillas
  • 1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.

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