King Ranch Chicken Burrito with White Queso

What to cook with leftover King Ranch Chicken stuffings? Being it was so much work to make, it is too good to waste, and it contains all the makings of a burrito, why not make a burrito? And what does a burrito of this caliber need? Burrito sauce, otherwise known as cheese, queso blanco, creamy deliciousness. You pick. Never having made a queso blanco before but knowing what it should include based upon many, may, many bowls of experience, I found this Restaurant Style White Queso to be the closest to what I thought the burrito sauce should taste like.

Modification Made:
Making cheese sauce is tricky, tricky. Mix the wrong proportions, too slow, too fast, not enough heat, yadda, yadda, yadda and the cheese will separate into a crumbly crud like texture and the whole batch must be tossed. Block cheese, cut into fine cubes, replaced deli white cheddar and pre-shredded mozzarella cheese. Nutmeg and red pepper flakes were omitted but a dash of comino was added.

Scaled for Likability: Great
If King Ranch Chicken stuffings had not been already warmed and ready, I would have just eaten cheese sauce and tortillas. What else is there to say: warm flour tortillas rolled and then dunked into ooey, gooey queso cheese knowing when the cheesy messy tortilla is moved from the sauce to your hand, the good stuff is gonna roll down your fingers and make one big gigantic mess. Y.U.M. Y.U.M. Y.U.M.

Alas, the burrito tortillas, stuffing, and rice was ready to go. Burrito were filled with stuffing, wrapped, and then cooked again on the skillet obtaining a crunchy outside layer. Cheese sauce was ladled over the burrito and rice placed on the side soaking up the cheese overflow. Once cut into bite size portions, burrito, rice, and cheese was all mixed together into one cheesy mess. Fantastic! Not a dinner for the health minded, but a dinner for the soul.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd. Have made several versions and this is by far the easiest. Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer. Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better. Bread was served cold and would have been great with a drizzle of lemon

Eating Waffles

Search This Blog