Tulum Style Hand Held Burritos Food

TULUM-STYLE HAND HELD BURRITOS

Steps:

• Heat oil in a wide skillet. Saute onion and garlic until soft. Season to taste with pepper.
• Add spinach and cilantro, remove from heat and cover until greens are wilted. Stir in adobo sauce, cooked rice, beans and sausage, until well mixed. Return to burner and heat gently until hot through. Remove from heat and stir in diced bell pepper.
• Place a warmed tortilla on a plate. Spoon a half cup or more of hot rice mixture down the center. Top with shredded cheese, guacamole, sour cream and olives, to taste. Fold the bottom of the tortilla up, then fold one side over filling and roll closed, leaving the top open to see what you're eating! Repeat with remaining tortillas and filling.

HOMEMADE KAHLUA

Steps:

• Bring sugar and water to a boil.
• Stir until sugar is completely dissolved.
• Add coffee.
• Let cool to room temperature.
• Add vanilla and grain alcohol.
• Bottle and let set for at least one week, and preferably a month or longer, before serving.
• Note: I have also had it after allowing it to age for 15 minutes, and it was still pretty good, but definitely a little rough around the edges.

HEALTHY RING DING CAKES {VEGAN}

Steps:

• Mix.
• Bake.
• Dip into chocolate.
• Serve.
• See recipe link for details.
• http://greensmoothiegourmet.com/healthy-ring-ding-cakes-vegan.

BLT SHELLS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, about 12-13 minutes. Drain and rinse with cool water. Set aside.
• To make the dressing, in a medium bowl, whisk to combine mayonnaise, buttermilk, ranch seasoning mix and 2 tablespoons parsley. Set aside.
• In a large bowl, toss to combine tomatoes, lettuce, 3/4 of the cooked bacon, scallions, salt and pepper. Drizzle in 1/4 cup dressing and toss to coat. Use a small spoon and fill the shells with the salad.
• To garnish, drizzle the dressing over the shells and top with 1 tablespoon chopped parsley and remaining chopped bacon.

CHICKEN CARNITAS-RESTAURANT STYLE-EASY!

Steps:

• After prepping the food heat a large heavy skillet over med-hi to high heat and add the butter and olive oil and allow them to bubble and get sizzling. Add the chicken and spread evenly into pan. Watch the heat and adjust the temp as needed! You need the skillet to be hot yet you dont want to scorch the chicken or oil.
• Stir fry chicken for about 4 mins and then add the onion and peppers. You may need to increase the heat for a bit if the skillet cools down too much-remember we want the chicken and veggies to carmelize a bit. If needed add a bit more butter or olive oil.
• Let veggies and chicken cook at least 4 more minutes and then sprinkle with garlic salt and pepper. 1/2 tsp is about what I use but it's just an estimate-please go heavy or light depending on your preference.
• At this point if you can tell the chicken is done(test a piece if needed) then stir in the A-1 sauce and let the chicken and veggies cook about 1 minute or so.
• Serve with the flour tortillas and top with shredded lettuce, chopped cilantro, and guacamole. A squeeze of lime is also good. I love to serve with pot scrubbers mexican rice and mashed pinto beans.

LINDA'A GUADALAJARA - STYLE BURRITOS

Steps:

• Brown hamburger and onion.
• Add beans, spices and chili sauce. Mix together and heat on low flame while shredding cheese. Place about 1/2 cup on flour tortilla.
• Top with shredded cheese and roll up.
• Place seam side down on plate in micro-wave. Heat on "re-heat" for 1 minute until cheese melts.

HAND HELD GERMAN CHOCOLATE PECAN PIES

Steps:

• In a medium saucepan, combine sugar, corn syrup, melted butter, eggs and pecans.
• Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring frequently.
• Remove from heat.
• Add chocolate, coconut, and vanilla, stirring until chocolate melts.
• On a lightly floured surface, unroll 1 piecrust. Cut into rounds, using a 4 1/2-inch cutter and rerolling dough as needed. Repeat procedure with remaining piecrusts.
• Preheat oven to 400*. Lightly grease two baking sheets; set aside.
• Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk.
• Place 1 heaping tablespoon chocolate mixture in center of piecrust round.
• Fold dough over filling, crimping edges with a fork to seal.
• Repeat with remaining piecrust rounds and chocolate mixture.
• Place pies on prepared baking sheets.
• Bake for 15 to 18 minutes or until lightly browned.