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 omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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