Chili Colorado Burritos

My whole family loved these burritos.  They were so easy to make and really delicious.  Yum!

photo from www.food-pusher.blogspot.com

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)  I also used a smaller can of medium enchilada sauce
• 2 beef bouillon cubes
• 1 can refried beans (optional)
• 10 burrito size flour tortillas
• 1-2 cups 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 7-10 burritos, depending on how full you make them.

Pickles

Brine:

3 cups water

1 cup apple cider vinegar

1/4 cup pickling salt

Bring to a boil.  Will fill 3-4 quart jars

Bottom of the Jar:

1 head of dill

1/4 tsp alum

1 clove garlic

1/8 tsp turmeric

1 tsp mustard seed.

Place the above in the bottom of the jar.  Layer pickles inside.  Add Brine- fill leaving a one inch head space.  Process according to size of jar.  Water bath is fine.

Sweet Dinner Rolls-Allison

• I wanted to give you this one to try. I LOVE IT. I always reduce the sugar to 1/4 cup. I think that's the only change I made. (Ammon made it the first time and things worked perfectly. I made it the next time and...not so much. It needed more liquid when I did it, but not when Ammon did it...so...take that into consideration. Whatever that means!!!)
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• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Directions

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.

Creme Brulee- Allison

I really like it....although I often leave the caramelized sugar off of the top. I also wanted to say that this only fills up 4 of my creme brulee dishes. It says six, but I get four plus a tiny bit left over. 

2 Cups half-and-half or light cream
5 slightly beaten egg yolks
1/3 Cup sugar
1 tsp vanilla
1/8 tsp salt
1/4 Cup sugar

1. In a heavy small saucepan heat half-and-half or light cream of medium-low heat just till bubbly. Remove from heat; set aside.
2. Meanwhile, in a medium mixing bowl combine egg yolks, the 1/3 Cup sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk the hot half-and-half or light cream into the egg mixture.
3. Place six 3/4 Cup souffle dishes or 6-ounce custard cups in a 3-quart rectangular baking pan. Set pan on an oven rack. Pour custard mixture evenly into the dishes or cups. Pour enough hot water into the baking pan around the dishes to reach halfway up the sides of the dishes.
4. Bake the custards in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center of each custard comes out clean. Remove custards from the water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
5. Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. Meanwhile, place the 1/4 Cup sugar in a heavy 8-inch skillet. Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or till all of the sugar is melted and golden, stirring as needed with a wooden spoon. 
6. Quickly drizzle the caramelized sugar over custards. If sugar starts to harden in the skillet, return to heat, stirring till melted. Serve immediately. Makes 6 servings.

Crockpot Stove Top Stuffing- Allison

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• The recipe is very easy.
  
  1/4 Cup fresh Parsley is 4tsp of dry.
  the 12 cups of bread cubes was a 1 lb (16oz.) bag of plain bread cubes.
  4.5 Cups of chicken broth is WAY TOO MUCH. I used 3.5 and it was still too much, so eyeball it.
  
  Don't stir it after the initial mixing as well (if you can help it), or you will have bread soup.
  
  I hope you like it!!
  
  Allison
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• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Footnotes

• To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
• This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.