Chile Verde Smothered Burritos--My Aunt's Recipe

My aunt is a force to be reckoned with in the kitchen and last week she made us a delicious dinner.

Her homemade chile verde sauce puts these smothered burritos over the top!! 

On the Facebook page I asked "fans" to "Like" this post if they wanted me to share my aunt's recipe. 

Check out the Homemade is Better Facebook Page  https://www.facebook.com/homemadefoodtastesbetter?ref=hl

Like and share to stay up to date on Homemade is Better!

Well folks, the fans have spoken. 

With my aunt's permission, I am posting the secret family recipe and as usual the secret is in the sauce. 

After you try this fresh chile verde salsa you will never go back to the stuff in the jar.

Chile Verde Smothered Burritos

You'll need:

Boneless Pork

Seasoning: Salt, garlic, cinnamon, cumin.

Refried Beans: (Homemade refried beans recipe--on the blog soon!)

Salsa Verde: 

Fresh Tomatillos

Serrano Chilies

Fresh Garlic

Onion

Cilantro

Lemon Juice

Salt

Here's how:

Chop pork into bite sized cubes, season and sear it on high heat, 

Reduce to medium and cook until done.

For the Salsa Verde blend the fresh tomatillos, serrano peppers, garlic, onion, cilantro, lemon juice, salt, and cumin. 

IF it seems too thick, add a splash of water.

Add ingredients to taste and make it as spicy as desired.

You may be thinking, "What on earth are tomatillos and serrano peppers and where do I find them?"

You'll find these tasty peppers in the grocery store in the produce section next to the jalapenos! 

Here's what to look for: 

photo credit: Urban Food Guy

Mix salsa verde with pork  

Now it's time to build those burritos! 

1. Warm up a tortilla

2. Spread  beans & cheese in the middle

3. Wrap burrito 

4. Top with pork salsa verde mix & sprinkle with cheese.

5. Microwave or broil on low to melt cheese if desired. 

Enjoy!

Without Diversity Life Would Be Bland

I wrote a mini-essay for a diversity scholarship application last night and I must have had food on the brain--I usually do.

When I think about diversity, the first thing that comes to mind is cooking. Some of the best dishes result from fusing two or more types of cuisines together; for instance “Tex-Mex” and “Korean Tacos”. Just think about how bland food would be if we never took risks by combining different flavors together. That’s how I feel about diversity. Without it, life would be bland.

My family is a fusion of a variety of cultures from all around the world.  I am proud to be a mixed race. I live in a rural community where minorities make up only a small percentage of the population. However I do not let being different cause me to feel inferior in anyway. On the contrary, I feel honored to be apart of this community as a representation of my ancestors.  As a mother, I have taught my children to embrace their diverse heritage, which is something I will encourage my students to do as well when I become a teacher.

I am grateful to be apart of Eastern Oregon University’s online campus because it allows me to be connected with such a diverse group of students and faculty. I get the opportunity to correspond with classmates from all over and each one brings their own experiences, knowledge and outlooks on the world. I take great pleasure in learning all that I can from each interaction I have via class discussion boards, peer mentoring, and group projects. I believe the diversity that exists at EOU enriches the college experience for all students, as it does in all aspects of life.

I believe diversity is crucial for humans to thrive in the world. Just like a good recipe is not created with only one ingredient. It takes a variety of flavors to come together to create a truly satisfying meal.

Butternut Squash and Bacon-Herb Cream Cheese Tart

Homemade is Better, Mom-made is even better!!! My awesome mother-in-law sent us home with dinner tonight and she sent me the recipe to post it on the blog. This recipe gets 5 stars from us! My mom gets 1,000,000 stars for awesomeness. Thanks for contributing to Homemade is Better!

Recipe from Rachel Ray

Contributed by Donna (AKA Mom)

Butternut Squash and Bacon-Herb Cream Cheese Tart

Serves 6

INGREDIENTS

6 slices good quality smoky bacon (cook 2 more if you tend to snack when you cook)

8 ounces cream cheese, softened

2 tablespoons each chopped parsley and thyme

2 cloves garlic, pasted or grated

1 1/2 cups all-purpose flour

Salt

6 tablespoons cold butter, diced plus 2 tablespoons butter for filling

4 to 5 tablespoons ice cold water

1 pound butternut squash (1/2 medium squash), thinly sliced in half moons

Pepper

Freshly grated nutmeg

1 large or 2 thin leeks, trimmed and sliced

2 Pink Lady or Honeycrisp apple, peeled and sliced

2 tablespoons sage leaves, torn or coarsely chopped

1 egg, beaten with a splash of water for an egg wash or use buttermilk, to brush pastry

PREPARATION

Preheat oven to 375°F.

Bake the sliced bacon on a slotted pan until crisp. Remove to cool then chop.

Place softened cream cheese in a bowl and combine with parsley, thyme, garlic. Transfer half the cream cheese to a food processor to use in the dough. Add bacon to the cream cheese left in the bowl and stir to combine.

To the cream cheese in the food processor bowl, add the flour, a teaspoon of salt and cold, diced butter. Pulse to combine into small crumbles then, with dough setting on, pour ice water through feed tube to form a pastry dough. (I place about 1/4 cup cold water in my cocktail shaker with ice and shake a few times then strain into the dough to make sure water is super cold.) Remove dough to pastry board and turn a few times to form a smooth disc; wrap and refrigerate for 30 minutes.

Heat a very large skillet over medium heat and melt butter, about 2 tablespoons. Add butternut squash and season with salt, pepper and nutmeg. Add leeks and apples, and cook to soften a bit, 10-12 minutes. Add torn sage leaves to the mixture.

Working on parchment paper, roll out dough to a large, round, thin layer. Spread the bacon and herb cheese over the center of the dough, leaving a couple of inches of border. Top the cheese with an even mound of butternut-apple mixture. Fold the dough up and pinch over every few inches to form a galette or rustic-edged crust. Brush with egg or buttermilk and transfer to baking sheet (I left parchment paper under Tarte), bake 30 minutes. Add more wash and bake 10 minutes more. Cool a few minutes to set and transfer to serving plate. 

Slice and serve with crumbled smokey Blu Cheese or Feta Cheese, drizzle with Honey. 

Serve with small green salad with cider vinegar dressing alongside.

Chocolate Chip Craisin Muffins

These muffins are crazy good!

Who doesn't love Craisins?! 

They're so good. 

I love to put them in salads, 

trail mix, or just eat them by the handful.

When I was at the grocery store yesterday

and my four-year-old dragged me to the bakery

to ask politely for a cookie, 

I had my eye on these cranberry muffins...

But we all know, Homemade is Better!

So today I decided to whip up a 

small batch of tasty homemade muffins.

Chocolate Chip Craisin Muffins

Makes 6 regular size muffins

Ingredients:

1 cup Flour
1 teaspoon Baking Powder

1/8 teaspoon Salt

1/2 cup Sugar

1 Egg

3/8 cup Milk

1/4 cup Vegetable Oil

1 teaspoon Vanilla

1/4 cup Chocolate Chips

1/4 cup Cherry Craisins

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. Grease pan and dust with flour.
3. Mix flour, baking powder, salt
4. In a separate bowl whisk sugar, eggs, milk, oil, vanilla
5. Fold in flour mixture.
6. Fold in chocolate chips and craisins.
7. Fill muffin cups.
8. Bake for 20 minutes.
9. Let cool in pan for 4 minutes.
10. Remove from pan and cool on baking rack.

ENJOY!

Pinterest Review: Baked Chicken, Potatoes & Green Beans

I love Pinterest, don't you? 

This recipe is kind of famous on Pinterest.

I've seen it so many times, 

and every time I tell myself, 

I have to try that!

Well, tonight I did! 

So here's my review:

This Pinterest recipe receives a 

9.4 out of 10 

Based on the following categories:

10/10 for Difficulty 

Really it doesn't get much easier than this:

1. Wash, Peel and Quarter Potatoes
2. Season Ingredients with Italian Dressing Packet
3. Arrange in Casserole Dish and Top with Pats of Butter
4. Cover with Foil and Bake at 350 for One Hour.

10/10 for Ingredients

There are a total of FIVE tasty ingredients.

1. Chicken
2. Red Potatoes 
3. Green Beans
4. Italian Seasoning 
5. Butter

10/10 for Time

This takes about 5 minutes to prep and bakes in one hour.

6/10 for Healthy. 

Butter and I have a love/hate relationship.

Alternative-
Substitute "Smart Balance" or an olive oil spread 
and serve a side salad in lieu of rolls or bread. 

10/10 for "Hubby and Kiddo Approved"

I received an enthusiastic 

"Yes! Make this again" from the whole fam.

There you have it folks, 

I hope this review has been helpful. 

I do suggest giving this recipe a shot, 
if you like tender flavorful chicken, 
perfectly cooked potatoes packed with flavor,
and juicy green beans that even the pickiest eaters will eat.

All-in-all it's a good "meat & potatoes" dish 

for those busy fall weeknights.

Homemade Street Tacos

Sure you could stand in line for 30 minutes

for some tasty street tacos... 

OR,

You could let your slow-cooker do all the work 

and serve up a plate of 

shredded pork tacos

and fresh salsa right at home. 

Here's what you'll need

One Boneless Pork Roast (Butt)

For the Rub 

Cumin, 

Ancho Chili Powder

Cinnamon

Ground Cloves

Paprika

Oregano

Red Pepper Flakes

Onion Powder

Garlic Powder

Salt & Pepper 

Mix spices in a bowl

Rub all over the roast

Slow-cook for 8 hours

Shred 

Then put all the shredded meat 

back in slow-cooker to 
soak in all those tasty juices.

For the Salsa

Rotel 

Onion  

Chopped cilantro

Cumin

Ancho Chili Powder

Salt & Pepper

Sugar

Lime

Puree half of the rotel 

and  the onion

in the food processor

Mix with all the other ingredients

(I only puree half of the rotel because

I like chunky salsa.

So if you prefer smooth salsa, 

puree it all.)

*Season to taste*

I strongly encourage you 

to try alternative citrus juices,

Orange Juice 

is one of my family's favorites.

Also add any fresh ingredients you like

Pineapple is a huge hit in our house too.

You really can't go wrong with salsa so be courageous!

Let it chill in the fridge until serving.

Don't Forget

Corn Tortillas

Shredded Cheese

Lettuce, Tomatoes, Onion

Sour Cream

Build your tacos just like they do at the food truck.

Heat corn tortillas on a griddle or comal.

Add shredded pork,

Top with shredded cheese, 

lettuce, tomatoes, onion, 

sour cream and salsa.

Enjoy!

Anna's Famous Fish Tacos

Normally I don't like to brag,

but I make the BEST fish tacos.

Seriously, these fish tacos are kind of a big deal.

I probably shouldn't even be sharing the recipe,

but since it got leaked a few months ago when my 

mother-in-law shared it with family on the east coast,

I figure I may as well share it with the world.

But I should warn you,

once you try these fish tacos

you will never be happy with

any other fish tacos because

none even compare to these.

And here's why:

It's all in the sauce.

Say it with me,

"It's all in the sauce!"

The Sauce

Just stock up on everything in this picture

because you'll be making this sauce again and again.

1/2 cup Plain Yogurt

1/2 cup Sour Cream 

Juice of 1 Lime(not pictured)

1 can diced green chiles 

*or minced jalapeno if you like it hot

1 teaspoon minced capers

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon dill weed

1/2-1 teaspoon cayenne pepper  

*adjust based on how hot you like it
Mix everything together

Chill for 30 minutes

Now for the fish, 

there are two versions.

First ask yourself,

Do I feel like being good or being really bad?

Healthy version

The healthy version is simple,

Just cut fish into strips,

*Preferably boneless, skinless Cod 

Season/marinate for 15 minutes 

*Marinade: Lime, Cumin, Additional seasoning to taste, Olive oil 

Wrap in heavy duty foil 

*Coat inside of foil packet with nonstick spray

Grill for 10 minutes until fish is cooked/flaky

Not-so-Healthy version

Beer-batter:

Combine  1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 

Blend 1 egg and 1 cup beer 

Quickly stir  egg/beer mixture into dry ingredients.

Dip fish into batter and deep-fry until crisp and golden brown.

Drain on paper towels.

Tortillas

I prefer these blue corn tortillas:

Fry them to make them crispy or just warm them

You can also use regular corn, flour, whole wheat, low-carb, etc...

How to assemble Fish Tacos

This may seem silly,

it is kind of a no-brainer.

So feel free to stop reading now.

But, whenever I serve these to a crowd, 

which I have done dozens of times,

this always happens:

A guest walks up to the assembly line, 

stares at the ingredients with an expression of 

bewilderment across their face and asks 

"Okay, how do I do this?"

As if they've never made a taco before in their lives!

Dear Family and Friends, I'm sorry for publicly shaming you for your lack of taco-building skills. I love you all! 

Taco-Building 101

Grab a tortilla

Sprinkle some cheese on top

Place a few pieces of fish on

Sprinkle with cabbage/coleslaw mixture

Top with a big heaping spoonful of sauce

Then add whatever else you're into:

Avocado, lettuce, tomato, onion, salsa, you name it.

I prefer to keep it simple.

Now just eat and repeat!