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Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe, read more.

Beef and Cabbage Wraps
From Better Homes and Gardens magazine

Ingredients

8 8-inch flour tortillas
12 oz. lean ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen or fresh whole corn kernels
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

Directions

Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 degrees F oven 10 minutes or until heated through.
Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook and stir until heated through.
To serve, spread one side of tortillas with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps.

Makes 4 wraps.

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Fast & Easy Dinner: Black Bean and Corn Tacos

partysugar — Thu, 21 Aug 2008 07:45:15 -0700

Take a Tex-Mex vacation with these vegetarian tacos. A simple but flavorful mixture of black beans, corn, fresh zucchini, and prepared enchilada sauce makes a delicious filling. The recipe is incredibly versatile, so feel free to get creative. Mushrooms are a tasty alternative to zucchini, and any type of bean can be substituted for the black beans. Learn the technique when you read more.

Black Bean and Corn Tacos
From Vegetarian Times magazine

Ingredients

Black Bean and Corn Filling
1 15-oz. can black beans, drained and rinsed
1 medium-sized zucchini, diced
1 cup frozen or fresh corn kernels
1/2 cup mild enchilada sauce
2 6- to 8-inch corn or flour tortillas
Toppings, Optional
Vegan sour cream or low-fat sour cream
Chopped scallions
Grated Monterey Jack cheese or vegan cheese
Shredded lettuce

Directions

To make Black Bean and Corn Filling: put all ingredients into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover, and cook for approximately 8 to 10 minutes, stirring often, until heated through.
To prepare Tortillas: preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layer on skillet or griddle for about 10 seconds. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, roll up and eat.

Serves 12.

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Fast & Easy Dinner: Barbecued Chicken Burritos

partysugar — Fri, 11 Jul 2008 10:30:00 -0700

On your way home from work this afternoon, pick up a rotisserie chicken and whole wheat tortillas. When you arrive, take some help from your pantry and make this delicious burrito for dinner. Filled with canned beans, yellow corn, barbecue sauce, and sour cream, it's hearty and scrumptious. This recipes also makes a great use of leftover barbecued chicken. To get your weekend started, serve with a cold beer, chips, and salsa. For the recipe, read more.

Barbecued Chicken Burritos
From Eating Well

Ingredients

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges

Directions

Place a large nonstick skillet over medium-high heat.
Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito.
Slice in half diagonally and serve warm, with lime wedges.

Serves 4.

NUTRITION INFORMATION: Per serving: 353 calories; 9 g fat (3 g sat, 3 g mono); 82 mg cholesterol; 40 g carbohydrate; 33 g protein; 5 g fiber; 579 mg sodium.

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Yummy Links: From Mentos Explosions to Kara's Cupcakes

YumSugar — Fri, 25 Apr 2008 08:23:31 -0700

About 1,500 students attempted to break the world record for number of Mentos being put into Coke bottles. - Telegraph (UK)
Learn how to turn leftovers into a tasty meal. - iVillage
Have we really come to this? Do we really need french fry holders for our car? - Serious Eats
What you eat may determine the sex of your baby. - lilsugar
Is Ferran Adria planning on making reservations at El Bulli even more difficult to do? - Eater
Find out the results of the microwave burrito taste test. - Chow
Does your garden have problems? Learn how to make your own aphid spray. - CasaSugar
Add the Pretty in Pink Pomegranate Cocktail to your bartending repertoire. - GlamDish
Discover what Kara - one of my favorite cupcake-atiers - of Kara's cupcakes has to say. She even mentions cupcake weddings. - Wedding Paper Divas

Source

Yummy Link: Stuffed Burrito

partysugar — Mon, 14 Apr 2008 03:03:18 -0700

When I came across this recipe for a chipotle chicken burrito, it brought back memories of La Burrita - the tasty, late-night burrito joint that was across the street from my college apartment. I can't wait to relive old times by making my own variation of this scrumptious looking burrito! - The Kitchen Sink

Free McSkillet Burritos This Thursday and Friday

YumSugar — Tue, 26 Feb 2008 13:43:14 -0800

A few months ago, I saw a sign outside of a McDonald's that said "Now Serving the McSkillet Burrito." When I read it I had to chuckle a little bit, this was near San Francisco's Mission District, an area known for its burritos. At the time, the McSkillet wasn't nationally available, and I wondered if it was just something that franchise was trying to compete with the local market. I wondered what they tasted like, but wasn't curious enough to go try one.

Well, now I've got a chance to do it for free. And if you're also curious about what the now nationally-available burrito tastes like, you'll be able to do it for free, too. This Thursday and Friday (Feb. 28 and 29) McDonald's is giving away free McSkillet Burritos with purchase of a medium or large drink. They are expecting to give away 1 million burritos each day, but you better remember early, it's available during breakfast hours only.

So will you be headed to McD's for your free McSkillet?

Source

Would You Rather Eat A Burrito Or A Taco?

partysugar — Sun, 23 Sep 2007 04:27:33 -0700

Image Source

Fast & Easy Dinner: Beef and Potato Burritos

partysugar — Tue, 07 Aug 2007 06:03:13 -0700

My dad is a total meat and potatoes guy, so I'm always looking for creative and innovative ways to give him what he likes. The regular meat and potato combinations of steak/mashed potatoes and burger/fries can get old really quickly. That's why this recipe, where beef and potatoes act as the spicy filling to a delectable burrito, will be a total hit. It even has his favorite kind of lettuce: iceberg! I know the main man in my life is going to really enjoy this recipe, but how about yours? To make this meat and potatoes meal tonight just read more

Beef and Potato Burritos
From Everyday Food magazine

1 large baking potato
2 tablespoons canola oil
3/4 pound ground beef
1 onion, chopped
1 jalapeno chile, finely chopped
1 (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Salt
4 (10-inch) flour tortillas
1/4 cup sour cream
0.5 iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro, (optional)
1 lime, plus wedges for garnish

Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
Add beef, onion, and jalapeño; cook, stirring, until beef is thoroughly browned, about 4 minutes.
Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Serves 4

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Yummy Link: Burrito Eater

YumSugar — Fri, 15 Jun 2007 04:18:31 -0700

If you're not aware, San Francisco is home to many taquerias (dare I say a bajillion?) and when you're craving a burrito, picking an establishment can sometimes be a daunting experience. Thankfully someone has chowed down 481 burritos to determine which one is best. The list keeps growing each day, and my favorite part is that the burritos are rated in mustaches. - Burrito Eater

Monday's Leftovers: Pulled Pork Burritos

YumSugar — Mon, 23 Apr 2007 06:59:31 -0700

If you followed Brian's pulled pork recipe yesterday, you probably (unless you pigged out like I probably would've done) have some leftovers for today. If that's the case, then take a tip from our very own Sugar Network geeks and put yourself together a delicious pulled pork burrito. This burrito is simple to put together - take a large flour tortilla, fill it with pulled pork and beans (I forgot to ask which kind the geeks used), cilantro and cheese - then top it with cheese and heat it up in the microwave (or oven) until everything is nice and warm and the cheese on top is melted. Depending on your microwave, you may want to heat the pulled pork up a bit before putting it in to the tortilla. Oh and don't forget to garnish the whole thing with a bit of fresh cilantro and some fresh salsa. Doesn't that bit of green just pull the whole thing together?!

What do you guys think? What would you do with all the leftover pulled pork?