Sun - BBQ Chicken and Twice Baked Potatoes
Mon - Pot Roast
Tue - Chimichangas
Wed - Philly Cheese "Steaks"
Thur bulgogi http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001003
Fri - Smoked Pork Chops
BBQ Chicken http://www.foodnetwork.com/recipes/down-home-with-the-neelys/barbecue-chicken-recipe/index.html
3 cups cooked shredded beef roast (I'll be using leftover roast)
1 can black beans, drained and rinsed
1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a
combination
1 (4 oz) diced green chiles
4 thin 10- to 12-inch flour tortillas, warmed in microwave
for 30-60 seconds
Vegetable oil for deep-frying
Optional toppings: shredded cheese, sour cream, chopped
tomato, sliced scallions, salsa or pico
de gallo
Mix shredded meat, beans, chiles (juice and all) and shredded
cheese. Spoon shredded meat mixture evenly over the tortillas. Roll up each
tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before
you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven
or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a
time until golden brown, about 3 minutes. Turn over once to fry them evenly.
Drain them and arrange on serving plates. Top with cheese, sour cream, tomato,
scallions and salsa if desired. Serve immediately.
If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown.
bulgogi http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001003
Smoked Pork Chops http://www.foodnetwork.com/recipes/sunny-anderson/grilled-smoked-pork-chops-with-sweet-and-sour-glaze-recipe/reviews/index.html
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