Wet Burritos

I’m not sure what it is but I’ve had little desire to cook this week. Maybe it’s because my girls are at camp and I have been at baseball every night with my son. Last night I was home but my son was out and my wife spent the evening getting her hair done. Still nothing. Father’s Day was spent on the road dropping the kids off at camp so we just picked up some ribs from the local market. I threw them on the grill with a salad. That is the most cooking I’ve done all week.Wet Burritos | Dad Whats 4 Dinner

If you are lucky enough to send your kids to a good summer camp, it is well worth it. Our kids have attended Springhill christian camps for years. They have a location in Seymour, IN and Evart, MI. It is your typical summer camp with horseback riding, lake activities, and zip lines. My summer camps never had zip lines! They have a blast, in a very loving environment. They get back in a couple of days so maybe I will get my enthusiasm back for cooking. We miss them very much, but happy they can have this time away to grow and learn.

A few weeks back I made one of my kids favorites. Wet Burritos. If you have never had wet burritos you and your family are in for a treat. I cooked this for the blog and made a double batch to freeze the second batch. They freeze great.. Since I am not cooking this week, I grabbed the second batch from the freezer for dinner. Always great to have extra meals frozen and ready to go..Wet Burritos | Dad Whats 4 Dinner

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Chorizo Stuffed Mini Sweet Peppers plus Mini Nachos

We had some friends over Saturday evening for an impromptu happy hour. I was told by my friends to keep it simple. Not that easy for me to do. A few weeks ago I found this tube of Cacique chorizo at the grocery. www.dadwhats4dinner.com When I saw it I thought about making either stuffed jalapeno’s or mini sweet peppers. I had bought a bag of mini sweets earlier in the week, so that was the obvious choice. I have used mini sweets in many dishes. I usually grill the peppers. Not typically spicy but have a little heat when grilled. These were perfect for this dish. Bite size and not to hot. I added tomatiloes to the recipe. Here is some information about tomatiloes If you are unfamiliar.

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.Read more about tomatillos at Whats Cooking America

After stuffing the peppers I had some sausage mixture leftover so I decided to make mini nachos, using Tostitos® Scoops!®. I tried the organic scoops for the first time and liked the flavor. The adults loved the peppers and the kids and adults both loved the mini nachos. I also grilled some chicken wings, to go along with the peppers and mini nachos. Easy fun night. This is a very easy recipe that could be put together for a last-minute get together.. Please sign up to receive all of my new recipes by email at dadwhats4dinner.com

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Crock Pot Blackened Chipotle Country Ribs

No one ever said life should or would be easy. But sometimes it does seem harder than it should be. Like most of ours weekends, during the spring sports season, we are swamped. This past weekend we had five games (actually a light schedule), regular yard work, plus 3 yards of dirt, and two rose bushes.www.dadwhats4dinner.com

That should be enough for one weekend, but we decided to throw in a swarming attack of flying ants Saturday night, a twisted ankle and sunburn (while doing said yard work on Sunday), and the topper, a broken garage door Sunday night.20150504_111808

So this morning I had plenty of phone calls to make. I also needed to make a dish for teachers appreciation luncheon at school, plus we have away games every night this week,

To add a little more craziness, my mother (who lives with us) started six weeks of radiation treatment today, for breast cancer. Even though I sound like I’m complaining, I’m not. Life is good and I wouldn’t trade it for the world. Well maybe without the swarm of ants and busted garage door.

I’m glad I had this easy crock pot dish ready to go. Oh well, I hope you enjoy this great pork recipe during your busy week. Try not to sprain your ankle in the process..

I served the country ribs on top of easy cheese grits. Click here for the recipewww.dadwhats4dinner.com

Enjoy!

Check out this post and many other great recipes on Fiesta Friday link party

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Churro Cheesecake Bars

So Cinco de Mayo is coming up in a few weeks. This is not an official holiday in the USA, but I’m an international blogger and many in the USA seem to like this day.

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In our house this is a big holiday. Not because we love Cinco de Mayo (even though we do) but May 5th is my oldest and only son Ethan’s birthday. This year is more special since he will be 16 and getting his drivers license. He is a good driver, but it is making me feel old and a little nervous. Probably because my insurance will be going up, up and up!!!

Ethan has an experienced palate and is a great help taste testing and critiquing my creations. Sometimes we don’t agree but I do listen to what he thinks. Hopefully I have instilled in him the joy of cooking, if so he will make his wife very happy someday.

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I am always using holidays or events to create new recipes. Cinco de Mayo is always fun because of the many ways you can combine Mexican and American foods.

The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is actually September 16.

Here is a great example. I love churros but I am not a big fan of frying. To messy and fattening.

A churro is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal, Ibero-America and the Southwestern United States. In Spain, churros can either be thin or long and thick . Wikipedia

Now I’m not saying that this dish is any healthier, but it is definitely easier and cleaner to make. Very tasty and a great combination of ingredients. Not as crunchy as the original churro but still with all the flavors and a bonus, cream cheese filling.

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Enjoy!

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Crock Pot Pork Carnitas

Here is a very simple, 5 ingredient, pork carnitas recipe for your crock pot. Prepare all ingredients in the morning, before you leave for work. (10 minutes) When you get home, shred the pork and keep warm in the crock pot with the sauce. until you are ready to eat. My kids love this, especially on practice nights.

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Carnitas, literally “little meats,” is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with choppedcoriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos). Wikipedia.com

This recipe is can be used for many types of dishes  This will also be great for the upcoming Cinco de Mayo holiday.

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I love my slow cooker. I usually use it twice a week. I plan on posting a new crock pot recipe each week. If you have a favorite recipe you would like converted to be cooked in the crock pot, let me know and I will give it a shot.

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Mexican Chipotle Layered Bake

www.dadwhats4dinner.comWe were very busy, a few weekends ago, with different functions. We had our monthly Dinner Group at our house on Saturday. It was The Pioneer Woman theme night. I will explain this and my menu in another post. I cooked all day Saturday and had a fabulous dinner. Usually on Sunday I cook a meal or two for the blog and also take various meats out of the freezer so I can plan my meals for the week. But by this Sunday afternoon I was beat. I didn’t feel like cooking a big meal. I had yummy leftovers from the night before for lunch and I was full. But the pesky kids always want to eat.

I had a pound of ground beef in the freezer and decided to make taco meat for the kids. Then my mind does what it usually does and I make the ordinary, extraordinary, using just ingredients I have in the house. I made a Mexican Chipotle Layered Bake with minimal effort. I used Herdez Chilpotle Salsa for a smokey taste, but any salsa will do. This dish could also be used as an appetizer party dip if you want. The kids placed the mixture on soft tacos and they loved it. Simple, good and quick!

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Spicy Taco Pie With a Tortilla Topping

Great dish for a Friday night. Sorry Catholics you can make this on Saturday. Oh for you Americans, mince is ground beef!!

Tortilla Chip Day February 24, 2015 in the USA

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National Tortilla Chip Day is celebrated on February 24, 2015. A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried. Alternatively they may be discs pressed out of corn masa then fried or baked. Corn tortillas are made of corn, vegetable oil, salt and water.

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips were always considered to be a Mexican food, known as tostados. Though usually made of yellow corn, they can also be made of white, blue, or red corn. Some manufacturers include many other ingredients including wheat, sugar, and MSG.

The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack. (With material from: Wikipedia and cutecalendar.com)

Follow me at dadwhats4dinner.com and check out my Mexican Black Bean Dip that would go great with tortilla chips. Fast and simple!!!

Mexican Black Bean Dip    dadwhats4dinner.com
Mexican Black Bean Dip dadwhats4dinner.com

Ranchera Chicken Mexican Lasagna

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Ranchera Chicken Mexican Lasagna

If you have read my blog you know I am always looking for new and different ideas for dinner each night that anyone can make.  I try to think of ways to change it up.  I also like recipes that I can double and freeze for a later date. Our lives will be getting crazy starting March 1st with 3 kids in spring sports. Truthfully it never ends. Even with the craziness I try to keep home cooked healthy food on the table each night. This recipe is a great twist on Mexican lasagna. For this recipe I use split bone in chicken breast which I cook ahead of time.  I buy these mainly because they are cheap.  To reduce fat I always remove the skin.  To make your life easier a rotisserie chicken from the grocery would work fine, just remove the skin, bones and chop the meat.  I also use refried black beans which are healthier than refried pinto beans.  Refried beans originated in Mexico where they’re called frijoles refritos, or “well-fried beans.”  Actually refried beans in general are low-fat and a good source of fiber.  I hope you enjoy this recipe and pass my link with your friends.  My family loved it.

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Potato Tacos

This looks like a great alternative for your Big Game party. #biggame #dadwhats4dinner #tacos

maggiesonebuttkitchen

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Potato Tacos

ingredients

Potato and Pepper Filling:

  • 3/4 lb. red potatoes, unpeeled
  • 3 fresh poblano chili peppers, roasted peeled and seeded
  • 2 red bell peppers, roasted, peeled and seeded
  • 1/2 yellow onion , diced
  • 1 cup shredded Pepper Jack Cheese
  • 1/2 cup grated, Cotija cheese
  • 1/4 cup chopped cilantro

Ancho Sauce:

  • 1 Tomato
  • 4 dried ancho chili peppers, stemmed and seeded
  • 2 cups hot tap water
  • 1 tsp. salt
  • 1/2 ground black pepper
  • 1/2 yellow onion , diced
  • 2 cloves garlic, chopped
  • 1 tsp. ground cumin
  • 1 tsp. white vinegar
  • 2 tsp. dried oregano, crumbled
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • directions

    • 1

      1/2 cup Vegetable oil for frying

    • 2

      12 corn tortillas

    • 3

      Garnish

    • 4

      Grated cotija cheese

    • 5

      shredded cabbage

    • 6

      sliced tomatoes

    • 7

      lime wedges

    • 8

      To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender…

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