DH Cooked: Weird Chicken Burritos

After DH made chicken burritos like we always do, he thought he’d try following a recipe in the cookbook he picked up.  We both looked at the recipe and thought it sounded weird, but we agreed he should cook it anyway.

 

Onion-Clove MIxture

Brown some chicken breast, cube it and set it aside.  Then chop an onion and mince some garlic. Stick it in a sauce pan with some hot oil and ground cloves.  Yeah… now you know why it sounded weird. Who puts cloves in a burrito?

Add the Rice

Add a can of tomato sauce, some chopped tomatoes, and rice.  Simmer until the rice is cooked.  Add chicken stock as necessary to keep the mixture from drying out.

Burrito Pouches

Warm your flour tortillas until they’re pliable.  Add the chicken & rice mixture to each tortilla along with some shredded cheese, fold it into a little square and hold it closed with a toothpick.  Put the burrito pouch thingies into a baking pan and bake for about 10 minutes until the cheese is melted.

OK, we will never make these again.  Well, OK, we might make burrito pouches again, but never with this recipe.  The cloves were completely off-putting.  It was impossible to think of them as burritos when they tasted nothing like the burritos we know and love.  If I remember right, this recipe was the one that made DH and I decide to avoid using this cookbook for any additional Latin Cooking.

DH Cooked: Black Bean Salsa

My husband’s continuing quest to learn to cook resulted in a black bean salsa that was waaay to heavy on the onion…

Soak a half cup of dried black beans overnight, then drain, rinse and set aside.  Chop a red onion and add it to the bowl with the black beans.

One Chopped Red Onion

Meanwhile you’ll need to rehydrate a large dried chili and roast 2 fresh jalapenos.

Rehydrate the Chili

Seed and finely chop the chili and jalapeno.  Add both to the black bean mixture, along with a couple tablespoons of beer, a bit of olive oil, salt and pepper.  Top with cilantro.  Refrigerate for a few hours and enjoy!

Black Bean Salsa

What we learned from this salsa: if you’re questioning the recipe, there’s probably a good reason.  DH said “a whole red onion?  But these are big!”  I said “Well, the recipe says to use it…”  This resulted in way to oniony a flavor.  It completely overpowered the black beans.  So the next time we make it, it’ll definitely have less onion and more beans!

I Cooked: Basil Bread

One of the things I received from my sister when she moved in to take care of mom was her bread machine.  She never really used it, and I thought it would be fun to play with so I happily took it home.  I’ve used it a few times to make white bread, onion bread, egg bread and whole wheat bread.  I thought I’d try something different, so I searched the internet for a recipe that would work.  It was a bit of a challenge because I didn’t have any eggs in the house – do you know how many bread recipes require eggs?  I finally found a recipe for Rosemary Bread.  Small problem though…  I was out of dried rosemary.  What’s a gal to do?  Substitute with a different herb of course!  I used basil and it turned out surprisingly good.

I was a little concerned when I tried it because the directions say to proof your yeast before adding any of the other ingredients.  My bread machine directions say to add the yeast last and let the machine do the work.  I followed the recipe’s directions and I’m glad I did.  The bread turned out fluffy, soft, and delicious!

The original recipe from All Recipes is below:

Ingredients

  • 1 cup warm water (110 degrees F (43 degrees C))
  • 2 1/2 teaspoons active dry yeast
  • 3 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon garlic powder
  • 2 teaspoons crushed dried rosemary (I used Basil)
  • 3 cups all-purpose flour

Directions

  1. Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes.
  2. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour.
  3. Use the basic bread setting with light colored crust, and start the machine.

I’ll definitely try making this one again with rosemary.  I think it would be awesome cut into smaller slices, toasted with bruscetta on top, or even a regular slice dipped in olive oil and balsamic vinegar. Yum!

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