Food-Filled Fridays: “I like the spice cumin.”


Yes.. that is what I told my husband last night as we relaxed in our bed with the lights off.  He just laughed.

“What in the world?!”

LOL… I don’t even know where that came from! I wasn’t cooking with cumin yesterday!

Photo Courtesy of CookEatShare.com

I didn’t even do much cooking at all yesterday!  “What in the world?” is right.   Such is the life of a man married to a food-consumed woman. lol….my poor man.

However … I did use cumin the day before last in a new recipe! 🙂  See, I’m not crazy!!

Before that, I wasn’t even sure what it tasted like, so as I tentatively pulled it from among my spices, I tasted just a bit and found it offered an almost-curry flavor. I liked it, and it added a ton of flavor to my recipe!  Yum!

Yesterday, I had almost two pounds of my leftover jalepeno pot roast (It was a big roast) and absolutely not an idea of what to do with it besides serve it over and over again as is.  That’s definitely boring and uncreative!

So, I did some research and found a creative and tasty way to use up and enjoy the meat: shredded beef enchiladas.

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Shredded Beef Enchiladas

(Great way to use up some left over chuck roast)

Taken from (and modified) Allrecipes.com

1-1/2 pounds beef chuck roast (cooked)
2 tablespoons water
3/4 cup beef broth
1 tablespoon and 1-1/2 teaspoons red wine vinegar (I used cidar vinegar)
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 (4 ounce) can chopped green chile peppers (I used a can of Rotel)
1-1/2 teaspoons all-purpose flour (I used Pamela’s Pancake and Biscuit Mix)
1 cup sour cream
1-1/2 cups shredded Monterey Jack cheese, divided in half
10 (6 inch) corn tortillas

so yummy

Mix together all ingredients (except half of the cheese and all the tortillas) in a pan on the stove.  Stir often and let boil to thicken.  Then, pour mixture down the center of each tortilla, place, face-down in a 9x 13 dish (or I made two smaller dishes and froze one for a later date), and top with remaining half of the cheese.  Bake for 30 min in a preheated, 375° oven.

Overall, we really liked them, but if you like hot foods (as in spicy foods), we’d recommend adding hot sauce to the enchiladas meat mixture, topping with hot sauce, or perhaps adding some hot peppers to the mix.  We thought it needed a little spice.

So, the next time you’re unsure of what to do with a good bit of leftovers, look for creative ways to use the ingredient but modify its use. 🙂 Until next time….

—Tonight’s Dinner Menu: Overnight-Marinated Chicken Wings and Cheesy Potato Skins. Recipes to come! 🙂

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Tune in next week for more Food-Filled Fridays for a discussion on the importance of nutrition in our everyday lives!!

(…as I serve a meal that’s fried, high in fat, and including no vegetables. Hmmmm….)

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2 Responses to Food-Filled Fridays: “I like the spice cumin.”

  1. Trenchmommy says:

    You know…you can invite us for dinner anytime. Just sayin’. 😉

  2. Bethany says:

    So I’m giving this a try tonight…gonna use pepper jack cheese instead of Monterey Jack so perhaps that will give it the “omph” you’re talking about. 😛 Thanks for posting it!

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