I'm cooking up a batch of these for this weekend's gaming session. So if you show up on time, you'll get to sample this recipe first-hand.
Trav's Cheesy Rice Enchilladas
2 cups instant rice
2 cans of diced green chilis*
2 cups of Mexican Velveeta,* cut into chunks
1 or 2 ounces of milk
Salt and pepper to taste
2-12 oz. cans green enchillada sauce*
24 enchillada-sized flour tortillias
1 cup shredded cheddar cheese
Cook the rice according to the package directions, to make 4 cups of cooked rice. Melt the Velveeta and milk together in the microwave, using a glass bowl. Mix the rice, melted cheese, and diced green chilis together until blended (the mixture should have the consistency of mashed potatoes). Taste the mixture, and add salt and pepper if necessary.
Spoon about 1/4 cup of the cheese-rice mixture onto a tortillia, and roll tightly. Place the tortillias in a single layer in a 9" x 13" oven-safe pan. Pour the enchillada sauce over the enchilladas, and top with the shredded cheddar cheese. Bake at 350 degrees for 15 minutes, or until everything is hot and bubbly. Serve hot with corn chips, fresh salsa, and an ice-cold Corona.
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*If you like it hot, get the "hot" varieties of these ingredients....and if you like it mild, get mild. If you like it somewhere in between (like most people), try mixing and matching the ingredients: use hot chilis with mild Velveeta and sauce, for example.
If you accidentally make it too spicy, don't fret...just serve the enchilladas with a dollop of sour cream to cool things down a bit. If you make it too mild, spoon some spicy salsa over the top. It's not perfect, but it will do in a pinch.
Friday, September 23, 2005
Friday, August 26, 2005
Brats and Cabbage
If you like German food and are too lazy to cook, try this recipe. It's one of the simplest recipes I have, and it also happens to be one of my favorite meals of all time.
Trav's Brats and Cabbage
1 pound of your favorite bratwurst
1 head of green cabbage
1 large red onion
1/2 cup sweet wine
2 bottles of dark beer
1 clove of garlic
6 whole juniper berries
6 peppercorns, cracked
salt to taste
Quarter and core the cabbage, rinse well. Place the cabbage in a crock pot, and lay the brats over the cabbage. Slice the onion thin, and layer the onions over the brats. Add all remaining ingredients (add more beer if necessary...enough to completely cover everything), cover, and cook on Low for 3 hours or until cabbage is tender.
Serve hot with lots of fresh bread and a good dark beer. For a real German treat, garnish with some spicy brown mustard. Serves 4.
Trav's Brats and Cabbage
1 pound of your favorite bratwurst
1 head of green cabbage
1 large red onion
1/2 cup sweet wine
2 bottles of dark beer
1 clove of garlic
6 whole juniper berries
6 peppercorns, cracked
salt to taste
Quarter and core the cabbage, rinse well. Place the cabbage in a crock pot, and lay the brats over the cabbage. Slice the onion thin, and layer the onions over the brats. Add all remaining ingredients (add more beer if necessary...enough to completely cover everything), cover, and cook on Low for 3 hours or until cabbage is tender.
Serve hot with lots of fresh bread and a good dark beer. For a real German treat, garnish with some spicy brown mustard. Serves 4.
Thursday, June 23, 2005
Manly Pot Roast
(or, Beer-Simmered Beef Roast in Wine Sauce)
1 medium rump roast (3-4 pounds)
1 tablespoon salt
1 teaspoon dried savory
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried marjoram
2 bottles of dark beer (I use Fat Tire)
1 whole bay leaf
1 cup sliced onion
2 cups baby carrots
2 cups chopped potatoes
1 cup chopped celery
1 cup chopped cabbage (optional)
1 cup sliced mushrooms (optional)
1 tablespoon cornstarch, more or less
1/2 cup red wine
Open the beer, and set it aside.
Mix the garlic powder, onion powder, salt, pepper, parsley, marjoram, and savory together in a small bowl. Set aside.
Rinse the roast under cold water, then pat it dry. Place it on a cutting board, and cut a series of 1/2" deep slices into both sides of it with a sharp knife. (Make two sets of cuts in a criss-cross pattern, about 1/2" apart.) Rub the herb and salt mixture into the roast, working it into the slices. Wrap the entire roast tightly in plastic wrap, and set it in the refrigerator overnight.
The next morning, remove the roast from the plastic wrap and place it in a crock pot. Pour the flat beer over the roast, add the bay leaf. Cover tightly and slow-cook for about 4 hours on high until the roast is fully-cooked but not quite fork-tender. (Add more beer if necessary to keep the roast covered.)
Discard the bay leaf. Add the onions, potatoes, celery, carrots, cabbage, and mushrooms. Cook on the "low" setting for 1 more hour or until all ingredients are tender. Carefully remove the roast and vegetables from the broth with a slotted spoon and arrange them in a serving bowl (I like to slice the beef and lay it over the veggies). Set aside.
Pour the broth into a 2-quart saucepan, and bring to a boil. Mix the cornstarch with the red wine and wisk it slowly into the boiling broth (use more or less cornstarch to attain desired thickness). Return to a boil, reduce heat, and simmer for about 5 minutes.
Pour the gravy over the meat and vegetables, and garnish with chopped green onion if desired. Serve immediately with fresh yeast rolls and lots of iced tea. If you would prefer a glass of wine with your dinner, I recommend red zinfandel.
1 medium rump roast (3-4 pounds)
1 tablespoon salt
1 teaspoon dried savory
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried marjoram
2 bottles of dark beer (I use Fat Tire)
1 whole bay leaf
1 cup sliced onion
2 cups baby carrots
2 cups chopped potatoes
1 cup chopped celery
1 cup chopped cabbage (optional)
1 cup sliced mushrooms (optional)
1 tablespoon cornstarch, more or less
1/2 cup red wine
Open the beer, and set it aside.
Mix the garlic powder, onion powder, salt, pepper, parsley, marjoram, and savory together in a small bowl. Set aside.
Rinse the roast under cold water, then pat it dry. Place it on a cutting board, and cut a series of 1/2" deep slices into both sides of it with a sharp knife. (Make two sets of cuts in a criss-cross pattern, about 1/2" apart.) Rub the herb and salt mixture into the roast, working it into the slices. Wrap the entire roast tightly in plastic wrap, and set it in the refrigerator overnight.
The next morning, remove the roast from the plastic wrap and place it in a crock pot. Pour the flat beer over the roast, add the bay leaf. Cover tightly and slow-cook for about 4 hours on high until the roast is fully-cooked but not quite fork-tender. (Add more beer if necessary to keep the roast covered.)
Discard the bay leaf. Add the onions, potatoes, celery, carrots, cabbage, and mushrooms. Cook on the "low" setting for 1 more hour or until all ingredients are tender. Carefully remove the roast and vegetables from the broth with a slotted spoon and arrange them in a serving bowl (I like to slice the beef and lay it over the veggies). Set aside.
Pour the broth into a 2-quart saucepan, and bring to a boil. Mix the cornstarch with the red wine and wisk it slowly into the boiling broth (use more or less cornstarch to attain desired thickness). Return to a boil, reduce heat, and simmer for about 5 minutes.
Pour the gravy over the meat and vegetables, and garnish with chopped green onion if desired. Serve immediately with fresh yeast rolls and lots of iced tea. If you would prefer a glass of wine with your dinner, I recommend red zinfandel.
Wednesday, March 16, 2005
Irish Food
Guess what tomorrow is? It's St. Patrick's Day! Time for the Wearin' O' the Green, the Reinforcin' O' the Stereotypes, and most importantly, the Eatin' O' the Irish Food!
Trav's Corned Beef and Cabbage
3-5 pound corned beef brisket, trimmed
2 or 3 cans of beer (Irish beer, if you are a snob)
1 large head of cabbage, cored and cut into wedges
1 medium onion, thinly sliced
1 teaspoon mustard seed (whole)
1 teaspoon coriander seed (whole)
6 alspice berries, whole
6 whole peppercorns
Rinse the corned beef brisket, and place in a crock pot. Add the beer, mustard seed, coriander seed, peppercorns, and alspice. Cover tightly and cook on the "Low" setting for 6 hours or until the brisket is tender.
Add the sliced onion and cabbage wedges, and cook on the "High" setting until the vegetables reach the desired level of tenderness (30 minutes is usually good). Serve hot with homemade bread, three pints of Guiness, two black-and-tans, and a fifth of Bushmill's.
Hey. I'm part Irish, so don't give me any flack about the stereotypes. Bona na croin!
Trav's Corned Beef and Cabbage
3-5 pound corned beef brisket, trimmed
2 or 3 cans of beer (Irish beer, if you are a snob)
1 large head of cabbage, cored and cut into wedges
1 medium onion, thinly sliced
1 teaspoon mustard seed (whole)
1 teaspoon coriander seed (whole)
6 alspice berries, whole
6 whole peppercorns
Rinse the corned beef brisket, and place in a crock pot. Add the beer, mustard seed, coriander seed, peppercorns, and alspice. Cover tightly and cook on the "Low" setting for 6 hours or until the brisket is tender.
Add the sliced onion and cabbage wedges, and cook on the "High" setting until the vegetables reach the desired level of tenderness (30 minutes is usually good). Serve hot with homemade bread, three pints of Guiness, two black-and-tans, and a fifth of Bushmill's.
Hey. I'm part Irish, so don't give me any flack about the stereotypes. Bona na croin!
Monday, March 07, 2005
Valentine Brownies
I've decided that I would try to post a new recipe every week. I like to cook, I like to eat, and I like to write, so it really was only a matter of time.
This week's recipe? I baked these brownies as a Valentine's Day gift. So I'll call 'em Valentine Brownies. They are perfect for those special occasions when you need to give someone a nice gift, but are too broke to buy anything. (Because, hey...who doesn't like brownies?)
Valentine Brownies
3/4 cup Hershey's Cocoa
1/2 teaspoon baking soda
2/3 cup melted butter or margarine, divided use
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chocolate chips or chopped nuts (optional)
Directions:
1. Preheat oven to 350 degrees. Grease a 9" x 13" baking pan, and dust with cocoa to prevent sticking.
2. Stir cocoa and baking soda together in large bowl, add 1/3 cup of the melted butter or margarine. Add the boiling water and stir until mixture thickens. Stir in sugar, eggs, and remaining butter, and stir until smooth. Add flour, vanilla, and salt, and stir until blended. Add chocolate chips or walnuts if desired.
3. Pour into prepared baking dish and bake 30-40 minutes. Cool completely in the baking pan on a wire rack, then cut into squares. Makes about a dozen large brownies.
(Okay, I admit it...this is not my recipe. I straight-up boosted it off of Hershey's website.)
This week's recipe? I baked these brownies as a Valentine's Day gift. So I'll call 'em Valentine Brownies. They are perfect for those special occasions when you need to give someone a nice gift, but are too broke to buy anything. (Because, hey...who doesn't like brownies?)
Valentine Brownies
3/4 cup Hershey's Cocoa
1/2 teaspoon baking soda
2/3 cup melted butter or margarine, divided use
1/2 cup boiling water
2 cups granulated sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chocolate chips or chopped nuts (optional)
Directions:
1. Preheat oven to 350 degrees. Grease a 9" x 13" baking pan, and dust with cocoa to prevent sticking.
2. Stir cocoa and baking soda together in large bowl, add 1/3 cup of the melted butter or margarine. Add the boiling water and stir until mixture thickens. Stir in sugar, eggs, and remaining butter, and stir until smooth. Add flour, vanilla, and salt, and stir until blended. Add chocolate chips or walnuts if desired.
3. Pour into prepared baking dish and bake 30-40 minutes. Cool completely in the baking pan on a wire rack, then cut into squares. Makes about a dozen large brownies.
(Okay, I admit it...this is not my recipe. I straight-up boosted it off of Hershey's website.)
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