I recently went to a restaurant with my mom and she had Bistec Ranchero. I liked her dish so much that I decided to make one of my own. I had leftover Green Chile from the day I made enchiladas so I had to use it up in something, so I decided this would be the dish to use up the rest of my chile.
Things you will need: Thin sliced steak of your choice (I used beef stir fry from Albertsons) As much as you would like of Chopped Onion of your choice (I used yellow) 1 Roma tomato As much as you would like of Jalapeno or Green Chile (I used green chile because this is My heart beats New Mexico!) 1 Zucchini Refried Beans Cooking oil of your choice Salt and Pepper to taste ½ a cup of water Optional: Spanish rice, Onion powder, Garlic powder, shredded cheese, salsa, tortillas. Directions: I start by chopping up all my vegetables. You can chop them however you would like, but I usually cut them small so that way they cook easier. After all your veggies are chopped put oil into a frying pan. Be sure to put enough to coat the bottom of the frying pan then start cooking your steak at medium heat. I then season my meat with salt, pepper, garlic and onion powder. Once the meat has started browning I add the veggies and ½ a cup of water to prevent meat from getting too dry. Continue to stir until meat is fully cooked then cover frying pan and let meat and veggies simmer. Next is time for the refried beans. If you were lazy like me, you probably got beans from your mom or mother-in-law’s house, but normally I refry my own beans. When I am not lazy, I put whole beans into a pot and fry them with bacon grease. I mash the beans as they cook and after they are mashed and cooked I then top them with shredded cheese. As I said, today I was lazy and got beans from Anthony’s mom. If you so choose, you can serve this with Spanish rice as well, however, I didn’t want to make Spanish rice today. Anyway, warm up a tortilla, serve and enjoy!
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I am from New Mexico, hence the name My Heart Beats New Mexico. With that being said the recipe I will talk about today is my Green Chile Chicken Enchiladas.
Things you will need: 1-2 Chicken Breasts Chopped Green Chile (as much as you like) 12-15 Corn Tortillas (white or yellow corn, your choice) 1 Family size (or 2 small cans) of Cream of Mushroom Soup Shredded Cheese of your choice (as much as you would like) Cooking Oil Casserole Dish (9x9 or 9x13. Depending on your size you will either use 12 or 15 tortillas) Optional: Chopped Onion, Tomato, Lettuce. Instructions: Preheat oven to 350 degrees. After that, start by boiling my chicken breast. Sometimes I will cook them in the crockpot just to save time. It's really your choice do whatever is more convenient to you. Once chicken is cooked, let it cool before shredding. In this time, you can start frying your corn tortillas. Fry 12 corn tortillas if you have a 9x9 casserole dish, fry 15 if you have a 9x13. Once all the tortillas are fried, place them in paper towels to soak up the excess oil. Next, shred your chicken and start making your soup. Pour either your 1 or 2 cans of cream of mushroom into a pot. Then add chicken, chopped green chile, and a little bit of water. Cook soup for about 5 minutes on a medium heat. After the soup starts to boil it's time to set up the casserole. Lightly coat some of the soup on the bottom of the casserole dish to prevent the tortillas from sticking. Then put down 4 or 5 tortillas down (depending on the size of the casserole dish). Pour enough soup to cover the tortillas, then add shredded cheese on top. Repeat this step two more times. Then bake casserole in oven for 5-7 minutes or until cheese is melted. Then take out casserole from oven, and if you so choose, top with lettuce, tomato and onion. Enjoy! I haven't done a breakfast recipe for the "Food" section yet, so here you go! I love breakfast food, and no matter what I am having, (apart from cereal hot or cold). I usually have eggs with my meal. Omelet's are so easy to make and so filling. I named this omelet "Drea's Omelet" because I really don't spend time naming my dishes, and I usually use the same ingredients in my omelets. Things you will need:
2 eggs 1/2 of a Tomato Handful of Spinach 1/2 of a Jalapeno Sausage Shredded Cheese Cooking Oil or Butter Salt and Pepper (optional) First you fry your Sausage at medium heat in a frying pan until fully cooked. Then add Spinach, Tomato, and Jalapeno to the frying pan with the Sausage and cook the Vegetables (or fruit, whatever floats your boat) for a few minutes until soft. Once all Vegetables and Sausage are cooked start your eggs. I usually scramble my eggs in a bowl before adding it to the frying pan, but if you prefer to scramble them in the frying pan, do whatever works for you. Add a little bit of Cooking Oil or Butter to your frying pan. Add Scrambled Eggs to frying pan and cook at a medium heat as well. This is the part I usually fail at, but when one side is cooked flip your Egg and cook the other side. Once Egg is fully cooked add Cheese to Egg so it can melt and then add the Sausage and Vegetables on half of the Egg then close up the Egg like a little Egg Taco Shell. Add more Cheese to the outside if you desire or top with Salt and Pepper. I hope you enjoy this recipe! I know a lot of people aren’t fans of Pork Chops, but I absolutely love them! Anthony really doesn’t care for them either, but the way I prepare mine he loves them. If I can get the picky eater in my life to eat something he doesn’t normally like, I call that a success. So here is my recipe for my Pork Chops.
Things you will need: Pork Chops (bone in or boneless. I prefer bone in because I can tell when they are fully cooked) Cooking Oil 1 cup of water Rice (White or Brown) Can of Corn Cream of mushroom soup (small cans 1 or 2, or 1 large can) Instructions: Fry 2 or 3 Pork Chops at a medium heat in a frying pan with a little bit of oil. While Pork Chops are cooking start cooking your rice. You can use a rice cooker or just boil water on the stove it’s your choice. Cook your Pork Chops until they are fully cooked. (If you bought bone in, a good way you can tell they are fully cooked is to see if the bone is brown.) Once your Pork Chops are cooked add in Cream of Mushroom Soup and some water to the frying pan you cooked them in. With stove still on medium heat, start cooking the soup on top of the Pork Chops. Cover each Pork Chop with the soup evenly. (The goal is to use the soup as a gravy.) Don’t forget about the Rice! Once your rice is cooked, add the can of corn to your rice and mix it up. Once everything is cooked, serve and enjoy! As always if you try this recipe, I hope you enjoy it and please send me pictures! My Instagram, Facebook, and Twitter accounts are on the home page of the blog. 😊 |
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October 2020
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