Homemade Burritos

For those of you who have seen my recipe on Tacos, this is identical with the exception of refried beans, the tortilla and how it is cooked. We will be using Mission Burrito Size flour tortillas instead of the corn. You will also need to get a 24oz can of Rosarita Refried Beans and warm them in a sauce pan on low heat, stirring occasionally. Rather than putting oil in the skillet put water and bring it to a boil. A grease splash guard should be placed over the boiling water. Place a flour tortilla on the splash guard to steam, turning once after about 30 seconds.

Now all you have to do is apply the beans, meat, cheese, and any fixings that you would like. Anyone who likes Mexican food will enjoy both of these meals.

Homemade Chocolate Shakes

This is a favorite on Monday nights at our house! These are a quick and simple treat. The following items are required:

1 - Hamilton Beach blender
1 - grater
1 - gallon of Breyer's Vanilla Bean Ice Cream
1 - 16oz bottle of Hershey's Chocolate Syrup
1 - Hershey Chocolate bar
1 - quart of Cream of Weber 2% milk
6 - cups
1 - ice cream scoop

Place 6 scoops of ice cream into the blender and add 1 1/2 cups of milk. Next add 1/4 cup of chocolate syrup and grate 1/4 of the chocolate bar into the blender. Mix all of this together and serve. You can continue to repeat this process until you are full or run out of ice cream, which ever comes first.

Homemade Tacos

This recipe is an old family recipe that we have enjoyed for several decades. this is an easy and cheap meal to prepare. The following is required:

2 - skillets
1 - quart of Wesson Canola Oil
1 - 24 ct of Mission Yellow Corn Tortillas
1 - head of lettuce
1 - vine ripe tomato
1 - Vadellia onion
1 - 16oz tub of Daisy Sour Cream
1 - 16oz jar of Old El Paso Salsa
2 - lbs of extra lean ground beef
1 - bottle of McCormick's Chili Powder

Brown the ground beef using generous helpings of chili powder (the meat should be a dark brown color). In the second skillet add 1 qt of oil and put on a medium heat. Using tongs cook each corn tortilla and then place them on a paper towel covered plate to drain. The tortillas should not be hard, just well cooked. Shred the lettuce and chop the tomato and onion. Use any ingredients that you desire as you build your own taco. Avocado/guacamole is a great addition to these tacos.

Breakfast Burritos

I got looking and relized that I had not posted anything about breakfast. This is actually a recipe that I picked up when I was stationed overseas in Turkey. The following are supplies and ingredients that will be required:

2 - skillets
1 - mixing bowl
1 - lb of Farmland bacon
1 - lb of Farmland sausage
1 - dozen eggs Egg Lands Best
1 - 16oz jar of Old El Paso Salsa
1 - 24 slice package of Kraft American Cheese Slices
2 - packages of Mission Flour Tortillas (burrito size)
1 - 1qt of Weber 2% milk

To make the assembly easier, I recommend that you fry up the bacon and crumble the sausage prior to cooking the eggs. In the mixing bowl, mix the eggs and 1 1/2 cups of milk. Scramble the eggs. while the eggs are cooking, you can be heating the tortillas. When everything is finished cooking it is time to assemble the burritos.

Take a warm tortilla and place it on the counter and put a slice of cheese torn in two end to end on the tortilla. Place 1 or 2 strips of bacon and a scoop of sausage onto the tortilla. Follow up with a scoop of scrambled eggs and a tablespoon or two of salsa. I prefer sour cream on my burrito , but that is up to your person taste. Now wrap the burrito with both ends closed to keep from spilling and enjoy.

Deep Fried Pickles

I spent some time in the south, and one of the best side dishes they have is Fried pickles. this is a recipe that my wife and I put together. This is a must try for everyone! the following supplies and ingredients are required:

1 - Deep fryer
2 - mixing bowls 1 large and 1 small
1 - bottle of Wesson Canola Oil
1 - package of all purpose flour
1 - 16oz jar of Vlasic Garlic Dill Pickle Chips
1 - bottle of cayenne pepper or Cajun seasoning
2 - Eggs
1 - bottle of Wishbone Ranch Dressing

In the small bowl beat the two eggs until mixed. In the large bowl mix three cups of flour and 1 tbsp of cayenne pepper or Cajun seasoning. Take the pickle chips and dip them into the egg, then place them into the flour mixture until fully coated. transfer the pickle chips over to the deep fryer and fry until the batter has turned to a golden brown. Remove the pickles and let cool on a paper towel. Serve with ranch dressing as a dipping sauce. This makes a great after school snack.

Grilled Teriyaki Chicken

I love cooking on the grill, so here is another great, healthy recipe. The following supplies and ingredients are required:
1 - roll of Reynolds Aluminum Foil Wrap
1 - knife and cutting board
1 - covered pan or bowl
1 - bottle of Lawry's Teriyaki Marinade
1 - bottle of Tabasco Hot Sauce (or any Cajun spice)
4 - raw Tyson boneless, skinless, chicken breasts

Take the chicken breasts and trim off any excess fat. Place the chicken into the pan or bowl. Pour the marinade over the chicken and add a couple of splashes of Tabasco or spices. Make sure the chicken is completely covered with marinade. Cover the bowl and place in the refrigerator to soak overnight. I have found that a good 12 hour soaking works best.
After the chicken has marinated its time to fire up the grill. place foil over the grates to help protect the chicken during cooking. Cook the chicken until it is cooked through. Remove the foil and sear each side of the breast for 1 minute on the grill grate to give the grilled appearance to the breast. By now I'm sure that your mouth is watering, so sit down and enjoy!

Flaming Boneless Chicken Tenders

This recipe can be prepared on a BBQ grill or in the oven (on the grill is my personal favorite). the following is a list of required supplies and ingredients:

1 - Roll of Reynolds Aluminum Foil Wrap
1 - knife and cutting board
1 - 1 lb of raw Tyson boneless chicken tenders
1 - 1 bottle of Louisiana Hot Sauce or Tabasco
1 - bowl to marinade the tenders
1 - package of carrots (optional)
1 - package of celery (optional)
1 - bottle of LiteHouse Ranch or Blue Cheese dressing

Using the knife, trim any excess fat from the tenders on the cutting board. Place the trimmed tenders into the marinade bowl. Pour the entire bottle of hot sauce over the tenders, stirring to ensure complete coverage. Let teh tenders soak for at least three hours. If using a BBQ grill, place two layers of foil over the grates to keep the tenders from falling into the grill. The grill should be heated to approximately to 350 degrees. Cooking time should be approximately 10 minutes. Serve with your choice of carrots, celery, and Dressing to put the flames out!