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: Chicken Burritos and Pomegranate Margaritas (I cooked pineapple!)

A few weeks ago my husband thought he should make burritos.  After all, when Americans think of Latin food, we often think of things like burritos and tacos.  He wanted to make the kind of burritos that we usually make as a kind of day off from following a specific recipe.


The first step was to cut the chicken into chunks and cook it.

Burrito Accessories

Then add the toppings, fold up your burrito and eat!

Pomegranate Margarita

And of course you have to enjoy it with a Pomegranate Margarita.  We didn’t really follow a recipe, just used pomegranate juice, triple sec and tequila. It took a bit of taste testing to get the ratios right. 😉


We had some pineapple left from another recipe, so I decided to saute it in some brown sugar and brandy.

Pineapples and ice cream

We ate it with vanilla ice cream and relaxed.

DH Cooked: Nopalitos Salad and Corn Soup

Still playing catch-up with all of my husband’s cooking.  He’s learning how to cook one meal at a time through a Mexican cookbook.  Unfortunately, I’ve been lacking on the whole blog posting thing, so you guys are going to get a lot of cooking posts this week.

So… we all know that you win some and you lose some when it comes to cooking.  This meal definitely wasn’t on my list of tasty meals.  It was waaaay too sweet.  The textures were all wrong.  It just didn’t work for me.

OK, so for those who don’t know, Nopalitos are basically cactus.  And nopalitos salad involves cactus, red bell pepper, onion and vinegar.  For this recipe you’ll need a jar of nopalitos, 2 red bell peppers, a red onion, and red wine vinegar.

Roast your red bell peppers and then peel them.  We tried the dry frying technique this time.

One way to roast red bell peppers

Seed, stem and slice those babies and add them to a bowl with a sliced red onion and some drained nopalitos from a jar.  Toss with red wine vinegar and top with chopped cilantro.

Nopalitos Salad - Ready to Eat!

This salad might work better as an accent to a meal.  The nopalitos are very sweet and a bit on the rubbery side.  The bell peppers need to have  more texture – maybe 1 roasted, 1 raw?  The onions add a little bite and crunch.  I think it was just too much as a side for the corn soup.

To make the corn soup, you’ll need a bunch of frozen corn, a red bell pepper and a red onion.  Chop the red onion and red bell pepper, and then saute in a little oil until the onion is translucent.

Not Quite Translucent!

Cook the onions, bell pepper and corn in a large saucepan along with some cream until it’s hot.  Puree the mixture in a blender – careful, it’s hot!  Top with a little black pepper and some red bell pepper and enjoy!

Corn Soup, Ready to eat!

OK… so the soup’s texture was grainy.  The flavor was waaaay too sweet.  It just wasn’t for me.  The only way I could see it working is as an appetizer.  You’d have to have 2 other soups, serve them together in a shot glass with a crouton or piece of bread for each.  That’s the only way this one will work.  It’s just way too much sweet/grainy/weirdness for me!

DH Cooked: Pineapple Tequila

Although I haven’t been blogging about it, my husband has been cooking every week.  One week he made Pineapple Tequila.  It literally takes 1 week to finish.  It tastes pretty good.

Place a wide mouthed 2 liter/3.5 pint bottle in a 225* oven for 20 minutes (to sterilize).  After 20 minutes, remove it from the oven and set aside to cool.

Sliced Pineapple and Brown Sugar

Meanwhile, cut the top, bottom and rind off of a ripe pineapple.  Cut the pineapple into pieces that are small enough to fit in your container.  Add the pinapple, 2 oz dark brown sugar, 1 vanilla pod, and 1 liter of blanco (silver) tequila to the container.  It’ll look something like this:

Fresh Pineapple Tequila

Stick it in your fridge and shake the container once a day for at least a week.  Then enjoy!

We tried making a margarita out of it, but found that it was pretty darn good to sip on its own.  The recipe we followed suggested using the pineapples as an icecream topping, but I definitely don’t recommend that.  There was waaaaay too much tequila flavoring for the pineapples to work well as a topping.  But fresh pineapple rum might work a bit better.

One Week Later...

I Cooked: Pineapple Chicken Sandwiches

I had some canned pineapple I’d bought for a recipe I never made and chicken in the freezer that I needed to cook.  What’s a gal to do?  Look for a recipe that looks like it’s easy to make and intriguing.  I found this recipe for a pineapple chicken sandwich that seemed to fit the bill.  Basically the directions say to grill or broil the chicken and the pineapple while basting with honey mustard.  Serve inside a roll with red bell pepper slices.

Hmmm…  no bell pepper at all in my house, so I skipped that ingredient.  And I broiled instead of grilled.  And I toasted the rolls with a skillet on my stove.

I have to say that this was kind of boring.  As DH described it: “It’s chicken in bread.”  It was quick and easy enough to make, but it needed more.  Like, maybe something spicy to play off the sweetness of the pineapple and honey mustard.  Or maybe a different kind of roll (I used sourdough).

Oh well… chances are that I won’t make it again, but it was an easy experiment to make.

I Cooked: Shepherd’s Pie

DH and I recently discovered the show “Kitchen Nightmares” with Gordon Ramsay.  If you’ve never seen the show, Chef Ramsay goes to a different failing restaurant each week to fix the problems and make it into a successful business.  There’s a lot of yelling and cursing, but it’s pretty entertaining.

One episode had an Irish restaurant and pub in rich-people-ville with awful food.  Chef Ramsay actually puked after eating their shepherd’s pie.  The fix for this restaurant included Gordon’s family recipe for shepherd’s pie.  Of course, this made me think about making one myself, so off to Allrecipes I went.  I found this recipe for an Americanized Shepherd’s Pie and followed it pretty closely.  The only difference was that I used vegetable beef soup instead of vegetable soup, and I mixed the cheese in with the potatoes instead of adding it at the end.

It was easy to cook and tasted pretty decent.  The only problem I ran into was that the prep took longer than I thought – and that was with DH peeling the potatoes.  If I were to make it again, I’d include a mix of fresh(or thawed frozen) veggies and use beef broth instead of canned soup.  I’d also add some other spices to the dish.  To make the prep go faster, use leftover mashed potatoes.  I also don’t know if the cheese made much of a difference in flavor, so I’ll try leaving it out next time.

This pie was pretty good the second day, but not as good as next-day spaghetti.  To reheat it evenly I had to mix the beef and the potatoes together into a mushy, unappetizing looking mess.  That might be avoided if I were to reheat it in the oven.

Either way, shepherd’s pie is good old fashioned comfort food.

Date Night: Chili’s and Tequila Drinks

We usually try to go someplace new for date night because of my New Year’s Resolution.  One of my coworkers treated me to Chinese food dinner a few nights ago at a new Chinese place, so I got to eat at a familiar place for dinner.  Dinner was followed by a trip to the grocer to pick up some additional liquors for the rest of the night’s festivities.  We decided to share 4 tequila based beverages from our tequila cocktail book.

Acid Trip

  • 1/2 oz tequila
  • 1.5 oz Midori
  • 1/2 oz gin
  • 1/2 oz vodka
  • 1/2 oz rum

Shake with ice and strain into a cocktail glass

Review: Tastes like alcohol, but not much else.  DH says that it needs sprite to make it not hurt to drink.

Arizona Aztec

  • 1 oz gold tequila
  • 1 oz Bacardi Limon
  • 1/2 oz spiced rum
  • 7 oz coke

Stir well in a highball glass

Review: Tastes like watered down coke.  Maybe it would be different if I had a heavier hand with the alcohol or just used less soda.

Warm Blonde

  • Tequila
  • Southern Comfort
  • Amaretto

Layer equal parts in a pony glass or shot glass

Review: Super yummy, warm, and smooth.  Our favorite of the night.

The White Devil

  • 3/4 oz gold tequila
  • 3/4 oz Crown Royal
  • Tabasco (for rim)
  • Margarita salt (for rim)
  • Lime wedge for garnish

Dip the rim of the glass in tabasco and then in the salt.  Pour the alcohol into the glass and garnish with lime.

Review: In the words of DH “No.  God, no.”  This was interesting, but definitely not something to be tried again.  Ick.

I Cooked: Margherita Pizza

Tonight’s dinner is a vegetarian dinner – Margherita Pizza.  My recipe is a conglomeration of several found on the internet that were adapted to fit my needs and what’s in my kitchen.  Unfortunately this means that I don’t have exact measurements, but pizza is pretty easy to “wing”.  Serve with a green salad and you’ll have a pretty filling meal.


  • Pizza dough (I used canned from the refrigerator section at the grocer)
  • Tomato paste, about half a can
  • 2-3 tomatoes seeded and chopped or sliced
  • Minced garlic (I used a couple spoonfuls from the jar)
  • Olive oil, 1-2 tbsp
  • Mozzarella cheese (I used pre-shredded from the bag)
  • Salt and pepper
  • Fresh basil chopped


  1. In a bowl, mix the tomatoes, olive oil, garlic, salt and pepper.  Let sit for a few minutes.
  2. Follow the directions on the can/box for your pizza dough.  Mine said to pre-bake at 400* for about 5 minutes, then add the toppings, then bake for another 6-10 minutes.  Others are different.
  3. Spread the tomato paste on the pizza dough first.
  4. Add a little mozzarella.
  5. Sprinkle the tomato mixture next.
  6. Add the basil.
  7. Bake your pizza, cut it, serve it, eat it.


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