Chicken and Shrimp Burritos

2017-03-28 17.39.02

Chicken and Shrimp Burritos

  • Servings: 4-6
  • Difficulty: easy
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“Nouvelle Cuisine, roughly translated, means: I can’t believe I paid ninety-six dollars and I’m still hungry.”

Mike Kalin

When I picked my grandson up from school today he looked at me and said “Pops……. you know what day this is ? It’s Taco Tuesday!!” Now I love Mexican food….. Carne Asada, Pozole, Chicharone and Taquitos……… but lately I’ve kind of gone off Tacos and decided that I wanted something different—– enter Burritos.

There is something about the mix of meat and rice and seasonings that I find very alluring in a Burrito unfortunately the Mexican take out places we have in the area are so heavy handed with the hot sauce that you can’t taste anything else and so I made my own.

Due to having a bunch of starving kids running amok in the house I took the liberty of some short cuts that I don’t normally use because if I didn’t I surely would have lost my sanity.

Oh and my grandson still got his Tacos.

Here’s how we do this one.

Shopping list: 

  • 1 package of large 10″ Tortillas 
  • 2 Boneless Skinless Chicken breast
  • 12 Shrimp – shelled and deveined
  • 5 teaspoons Vegetable oil
  • One package shredded Cheese
  • 1 8 ounce can Corn kernels
  • 1 10 ounce can Black Beans
  • 6 Spring Onions – white only, sliced
  • 1 18 ounce can Diced tomatoes
  • 3 cups Uncle Ben’s 5 minute Rice
  • 3 cups Water
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons granulated Garlic
  • 2 tablespoons Chili powder
  • 2 tablespoons Smoked Paprika
  • Salt and pepper to taste
  • 6-8 tablespoons Salsa Verde

Putting it all together:

  1. In a large pot bring the water, corn, black beans and tomatoes to a boil for 5 minutes. Stir in the garlic, onions and rice. Cover and remove from the heat and let sit for 5 minutes.
  2. In a large fry pan heat 3 tablespoons oil, add the diced chicken, season with the chili powder, salt, pepper and smoked paprika and saute for about 5 minutes. Remove from the pan and set aside.
  3. In the same pan heat the remaining oil, add the shrimp and season with the Old Bay. Saute until firm – about 3 minutes. Add to the chicken.
  4. To build the burrito: Heat a tortilla for approximately 20 seconds. Place some cheese in the center of the tortilla, top with the rice, chicken and shrimp mix, salsa and more cheese. Fold the east and west side flaps of the tortilla until they meet in the middle. Using your thumbs fold the bottom flap up and over and roll until you have made your round burrito.
  5. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                          Bon Appetit

Revitalize rather than toss (part one)

 

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This post is going to be a little bit different than anything else to date because it does not have a recipe attached nor is it something that just anybody can do and I don’t mean that in a negative way. It’s simply that this post won’t appeal to you if you don’t have an old BBQ sitting around gathering rust.

The BBQ pictured on the left is one of the first charcoal BBQ’s I ever purchased and although it was useful in the beginning it simply didn’t really fill my need and so it was eventually replaced and wound up being relegated to the side of the house where it started collecting rust.

Fast forward a couple of years and what was once my vegetable garden has now become my better half’s domain with plants and bushes and trees”—– Oh My!  So I decided to revitalize my old BBQ and turn it into a Herb garden…. that’s half the finished product on the right which happens to be the bottom part of the “cue”. This kind of project is easy and does not take long as it is a simple matter of clean out the dirt, scrape off the rust and paint it with a colorful Rust Preventative paint. As I said this is the easy part.

If you’re a cook like me choosing the right herb to plant is the hard part and you do need to put some thought into it or you will wind up with a bunch of stuff you can’t use and you have then wasted your money.

When I picked the ones that I wanted I took a look at the things I like to cook and then designed the herb garden to compliment my recipes. I now have things like Pineapple Sage, which is excellent with poultry, Vietnamese Cilantro— Why?— Why Not?, Greek Oregano, Habaneros and Jalapenos—- Okay those last two are not herbs but I like to use hot peppers in some of my dishes and sauces. I have two types of Basil-one for spaghetti sauce and one for pesto and something I have never cooked with in my life but I am ssssssooooooo looking forward to using it—— Tomatillos—- otherwise known as Mexican Tomatoes and I only wound up with these because the lady at the garden center has them growing wild in her garden. Tomatillos make an excellent Salsa Verde (green chili sauce) for which I can use the hot peppers and Cilantro I am growing and then include it in things like Chicken Enchiladas, Green Chicken Tacos or simply as a dipping sauce for homemade Nachos and this is why it is important to match your cooking style with what you grow.

So as you can see Revitalizing something like an old BBQ can open up a whole world of new projects and can make your favorite dishes sing with flavor.

I still have to finish what was the top part of the BBQ and that will be part two of this post so please stay tuned and until next time……..

 

Bon Appetite