ipinnedit

My blog details all the fantastic "pins" I've actually made! Enjoy!

Crispy Southwestern Chicken Wraps June 5, 2012

My husband loves anything in a tortilla.  I saw these Crispy Southwest Chicken Wraps on Pinterest and I decided to give them a try!  It took me an hour to prepare the recipe, but I had extras.  We really enjoyed this recipe.  My husband had seconds, of course!  I dipped my wrap in ranch, but sour cream or salsa would be an excellent garnish as well.

 

LEFTOVERS – I refrigerated one of the extra wraps and ate it for lunch the next day.  It was delicious as a leftover.  I microwaved the wrap on 80% power for 1-1.5 minutes.  I also froze two wraps.  My plan is to microwave the frozen wraps for about 2 minutes.  I’ll let you know how they turn out.  If the freezing method works, next time I’ll make a double batch and have an awesome go-to freezer meal when I’m in a hurry!

 

   


Pinterest Pin:  http://pinterest.com/pin/40391727878472707/

Recipehttp://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

Substitutions:  The recipe says to roll the wraps so the ends are open.  I opted to roll them up like a burrito, closing the ends.  Also, I brushed olive oil on the wraps instead of spraying with cooking spray.  Also, it took me more than 3 minutes per side to brown the tortillas.

Time:  1 hour

 

– Lisa

 

Ground Beef Enchiladas June 3, 2012

I made this recipe for dinner last night and boy it was good.  The recipe took an hour of prep time and it baked for 30 minutes.  It was a time consuming recipe; however, we enough leftovers for a second dinner.  My kids spent the night at Grandma’s, so my husband and I enjoyed cooking this meal together!

 

 

Recipehttp://jamiecooksitup.blogspot.com/2011/09/ground-beef-enchiladas.html

Pinterest Pin: http://pinterest.com/pin/40391727878459299/

Time:  1 hour of prep and 30 minutes to bake

Substitutions:  I didn’t have any olives and I only had one can of green chilies.

 

Next time (and there will be a next time) I will only use 1 pound of ground beef for many reasons.  (1) I purchase ground beef in 1 pound packages.  We ended up using the remaining 1/2 pound for a large hamburger patty.  I would much rather just use up the entire pound and not have to come up with an alternative use.  (2)  I had so many enchiladas that I had to use a second pan.  I think if I cut down to 1 pound, I will still have enough enchiladas for two dinners.  (3)  The recipe calls for green onion and cilantro for a filling.  I ended up running out of both toward the end.  Cutting down to 1 pound of beef should resolve this problem.

 

I usually make chicken enchiladas, but my husband says he doesn’t think he wants to go back after eating these!

 

– Lisa

 

Restaurant Quality Filet Mignon Steaks! March 28, 2012

Filed under: Cooking,Good Ideas — ipinnedit @ 4:37 am
Tags: , , , ,

I do enjoy a great steak with a glass of red wine!  The steak we make at home is good, but not restaurant quality!  I saw this pin that read “The secret to how steakhouses make their steaks so delicious. – it is true.  No more grilled steak.”  After reading this, I knew my husband would be uneasy and skeptical when I told him that I was (1) going to make him steak and (2) was not going to grill it.  I really really wanted to knock his socks off … and I did!

 

Okay, so these were the best steaks we’ve ever had (at home).  They were definitely restaurant quality!  I just don’t want to think of the mass quantities of calories I probably consumed.  Yup, I finished my entire steak!  My husband said “his world was turned upside down”, referring to the fact that the steaks were not grilled.  We will make these again.  You should make them, too!

 

Recipehttp://whitsamusebouche.com/2011/12/08/restaurant-style/

Pinterest Pinhttp://pinterest.com/pin/40391727878124202/

Substitutions:  My filet’s were more like 11 ounces each (Costco size), so I increased the baking time a bit.  Also, 4 teaspoons of salt seemed like too much for me, so I probably only did 2 teaspoons (which still seemed like a lot).   My meat thermometer read about 145 degrees when I took the steaks out and they turned out medium to medium rare.  They were perfect!

Time:  I prepared the butter ahead of time, which probably took 5 minutes.  It took me 6 minutes to cook on the stove top and I baked the filets for probably 10 minutes.

Quick Tip:  I didn’t use the entire log of seasoned butter.  I made broccoli for a side, and used some of the butter log to season the broccoli.  Yum!