Tag Archive for cheese

New nacho strategy

I like nachos and cheese fries as much as the next guy, but I’ve never liked the clean-up part.  The other day I had the idea to heat up my chips in the toaster oven on parchment paper, transfer that to a plate, and then just throw the paper away when I’m done.  This eliminated:

  • Messy toaster oven pan
  • Metallic taste at times from aforementioned pan
  • Messy plate

I also gained toasted chips instead of room-temp chips or the slightly soggy chips from microwaving.  You could do the same in a conventional oven, but toaster ovens work more quickly.  The paper also allows you to pick up the entire “nacho” without scraping/scooping them out/off and effectively ruining your initial topping distribution.

As far as toppings go, I say the sky is the limit.  I try not to get too hung up on meat vs meatless, but I do hang my hat on a classy plate of nachos containing both melted, gooey cheese and shredded cheese.  Here are a few pictures of the latest nacho forays.  Ingredients include:

  • Chips
  • Pinto beans
  • Ground beef
  • Homemade nacho cheese
  • Shredded sharp cheddar
  • Diced onions
  • Diced tomatoes
  • Sour cream
  • Cilantro
  • Dried hatch
  • Dried habanero
  • Black olives

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Last night’s cheese fries

Ingredients:

  • 1/2 lb frozen crinkle cut fries
  • Roughly 4 oz shredded colby jack cheese
  • 1/2 onion chopped
  • Garlic powder
  • Oregano
  • Black pepper
  • Yellow mustard
  • Ketchup

Directions:

  1. Pre-heat oven to 425 and spread out fries on a cookie sheet/pan.
  2. After oven is heated cook fries for 10min.
  3. Add onions to top of fries and cook for an additional 12min.
  4. Add shredded cheese to top of fries and cook for an additional 3min.
  5. Remove fries from oven.  Add garlic, pepper and oregano to taste.
  6. Top with mustard and ketchup.

Usually I’d post a picture, but I was just way too hungry to stop and smell the flower.  How do you like to make your cheese fries?  What sauces or seasonings do you prefer?

Awesome cheese wheel

cheesewheel

http://www.buzzfeed.com/emofly/an-infographic-for-cheese-lovers

Burrito: Back to the basics

A long time ago and in a land far away, I started cooking things for myself.  It started off with scrambled eggs when I was 4 or 5 and just kind off took of from there.  Eventually I started making burritos.  Before I started cooking my own mega batches of pinto beans, I used to use beans from a can but eventually quit using them almost altogether.  Liz doesn’t understand why I’ve loathed them so much.  It’s just hard to eat them after you’ve made the same thing yourself.

As I’m trying to get back on my feet, I decided I wanted a burrito.  So here’s a simple burrito recipe if you want to try something new.

Ingredients:

  • Two cans refried beans. (You can substitute pintos, black, etc)
  • 1lb ground hamburger
  • 6-8 flour tortillas (burrito size)
    Optional:
  • 1 onion
  • Salt
  • Pepper
  • Garlic
  • Oregano
  • Cumin or Coriander
  • Cheese (cheddar or monterrey jack work well)
  • Sliced black olives
  • Tomatoes

Prepare the meat:
The first thing you want to do is brown your hamburger.  I like to add onions to almost everything.  Fresh are best, but the dried kind work too.  I chopped up my medium onion and got it cooking in a pan with a pad of butter while I defrosted my hamburger in the microwave.  Once my onions had softened up I put in the hamburger and added a little salt, pepper, dried minced garlic, oregano and ground coriander.  All these spices are optional.  I’d be careful of them (with the exception of salt and pepper) until you know what you’re doing and how much you like.  There’s not much worse than a seriously over spiced dish.  From here you just cook your hamburger down like you’d normally do.  Break it up into small chunks so you can divide and conquer, and make sure there are no pink parts left.  After this is done drain or spoon out the grease.

Mix the burrito ingredients together:
Now you’ll add your beans and your meat together.  You can combine them in a separate pan if you like, or add the beans to your meat.  Just make sure your pan is big enough.  One thing to be careful of is stirring this mixture together.  At first it’ll be a bit like water and oil.  If you’re not careful, you’ll be sloshing beans and meat all over your stove.  Just take it easy and be patient.  You’ll have a nice mixture in a few minutes.  After everything is mixed, let this simmer for 10 minutes or so.  You can put a lid on it if you want, just don’t turn the heat up too high and walk away or it’ll start bubbling and splattering.

Click to see more

Building your burritos:
Once you get your tortillas out of the fridge the first thing you need to do is warm them up a little.  This is a very important step because cold tortillas will tear.  If you’ve ever gone to a burrito place, they usually steam/warm their tortillas in some sort of way.  I like to put mine in the microwave for 30-45 seconds.  Now take one tortilla and place it in one hand.  With the other hand fill the tortillas about 1/3 with your meat/bean mixture.  Now it’s time to fold.  You’ll put the bottom half up a little, then wrap the left and right sides around.  Some like to fold all four side in to seal the burrito.  I think this is slightly more advanced because it’s almost too easy to over-fill your burrito.  If you just do three sides, any extra can just ooze out the end.  Check out the two graphics I pulled off the web to illustrate.  If you click them, you’ll see more images and instructions.  The one above is for the three-side fold I described.  The one below shows you how to do a four-side fold.

Click to see more

As you’re folding your burritos, you can put them on a cookie sheet to pop into the oven at 350F for about 15-20min.  You’re mainly looking to melt the cheese and crisp up the tortillas a bit.  If you don’t want to eat them now I’d suggest wrapping them in foil or plastic wrap, or put them in a sealing container for later.

You probably noticed I added a slice of cheddar to mine.  You can really use any kind of cheese you want.  Monterrey jack is pretty close to some of the mexican cheeses you might see in ingredient lists.  Feel free to add whatever you want.  That’s the beauty of a burrito.

So there are my burritos.  I added some olives and tomatoes.  What do you like on yours?  Would you use a different filling?  Chicken?  Steak?  Vegetarian?