Showing posts with label simple lunches. Show all posts
Showing posts with label simple lunches. Show all posts
I saw this easy 7-Layer Mexican Dip Burrito recipe on Pinterest the other day. I pinned it to make at a future point as it looked really good. The recipe comes from a page called Sweet Peas Kitchen, and it is a winner.
Not only did it look very easy to make, but I loved that it had an abundance of fresh and simple ingredients. I also loved that it appeared to be quite adaptable to whatever you like and enjoy in a layered Mexican Dip.
I have made several versions of that on here. When I was in the U.K. I made a Spooky version for the Missionaries at a Missionary Get-together we were having one year. Complete with black olive spiders, etc.
I also used to make a pretty standard version to take to Potlucks and such in the U.K. It always went down a real treat.
The idea of putting all of that into an easy wrap really appealed to me and so I picked up the wraps today at the shops. I pretty much had everything else in my larder and refrigerator.
I didn't want to make a full recipe of it however as it would have been far too much for just little old me. I cut the recipe in half to make only two servings.
I have to say even cut in half they are very generous servings. I only made the one burrito today in all honesty, refrigerating the leftover ingredients so that I can make another one tomorrow or the day after. Yes, I do plan on repeating it. Yes, it was that good!
WHAT YOU NEED TO MAKE EASY 7-LAYER MEXICAN DIP BURRITOS
Basically, just a combination of fresh and store cupboard ingredients. Don't stint on the amounts. A generously filled burrito might be messy to eat, but it is a thing of wonder. Who cares if you need a fork and knife to eat it. So much the better!
- 1(15.5 oz./454g) can refried beans
- 1 cup (120g) grated cheddar cheese
- 1/2 cup (60g) dairy sour cream
- 1/2 cup (about 20g) shredded lettuce
- 1/4 cup (45g) sliced black olives
- 1 large tomato, diced
- 1/2 cup (120g) guacamole, homemade or storebought
- 4 large flour tortillas
You might also like:
- chopped spring onions, or red onions
- diced peppers, jalapenos etc.
To serve:
- your favorite tomato salsa
I used a tin of El Paso refried beans. You might want to get the spicy ones for even more flavor.
I used a strong cheddar cheese. Pre-grated works fine in this particular recipe. If you wanted to add more zip you could use a Tex Mex spicy blend.
Buy a good quality guacamole if you are opting to use a readymade. Your burrito will only be as good as the ingredients you choose to fill it with.
Full fat sour cream, and cheese for that matter. In for a penny, in for a pound. I did add some chopped spring onions for a bit of a zip because I had them and they needed using up.
.jpg "Easy 7-Layer Mexican Dip Burritos")
The clue is in the title. Easy. The most complicated part is rolling the tortilla after you have all of your filling ingredients added. Just follow the photos.
Prepare all of your ingredients so that they are ready to go. Chop the vegetables, grate the cheese, etc.
Heat the refried beans according to the instructions on the tin. (I heated mine in the microwave on high for two minutes, stirring them halfway through the heating time.)
Lay out your flour tortillas in one layer on a flat surface.
Working from one side to the other, apply lines of your ingredients next to each other in a row, dividing them equally amongst the tortillas.
Roll up the tortilla to encase the fillings, tucking in the ends.
Cut in half and serve on a place with your favorite salsa for dipping or spooning over top.
SOME RECIPE VARIATIONS YOU MIGHT ALSO ENJOY
- Try adding a layer of cooked spicy meat, chicken or beef, even pork would be nice. They would be a tasty way to use up leftover cooked meats. Shred or chop really fine.
- Rather than using refried beans, why not add some cooked black beans or pinto beans.
- You could add some cooked spicy rice and make these even heartier. If you buy the precooked pouches of cooked rice, they make a really great Mexican one.
- Fresh pico de gallo is also a great addition. You can use as mild or as spicy as you wish!
This was quite different and made a really refreshing change from a sandwich for my lunch. I have always enjoyed 7-Layer Mexican Dip, but had never thought to put it into a wrap!
I tried it without salsa and with, and thought the salsa really perked up the flavors. It was lovely and I can see that if you had leftover cooked spicy chicken or even ground beef you could add some of that for another layer of flavors.
Personally, one of these was quite enough for my appetite, but if you are a hearty eater you could probably manage to eat two. I don't think this would be very suitable to put into a packed lunch, but for lunch at home, it was great!
If you are as fond of Tex Mex flavors as I am, you might also enjoy the following recipes!
TEX MEX SMASHED POTATOES - Boiled potatoes are smashed down onto a baking sheet while they are still warm. Not enough to obliterate them. You want them to hold together. They are then brushed with oil and butter and Tex Mex spices and before baking until all of those broken edges are crisp and golden brown. Some cheese gets sprinkled on top and they return to the oven to melt the cheese. Served hot with sour cream and your other favorite Tex Mex toppings, these make a fabulous side dish!
QUICK AND EASY BAKED CHICKEN TACOS - I love tacos, especially when they are as tasty and easy to make as these simple chicken tacos. Hard taco shells are filled with a lush and delicious chicken filling. It is a great way to use up leftover cooked chicken. Not too spicy but you can adjust the heat as you wish. Sprinkled with cheese and baked to perfection. Serve hot with your favorite taco toppings!
Yield: 2 servings (4 burritos)
Easy 7-Layer Mexican Dip Burritos
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
These delicious, layered burritos are quick and easy to make and delicious. Based on all of the flavors and ingredients of your favorite 7-Layer Mexican Dip!
Ingredients
- 1(15.5 oz./454g) can refried beans
- 1 cup (120g) grated cheddar cheese
- 1/2 cup (60g) dairy sour cream
- 1/2 cup (about 20g) shredded lettuce
- 1/4 cup (45g) sliced black olives
- 1 large tomato, diced
- 1/2 cup (120g) guacamole, homemade or storebought
- 4 large flour tortillas
You might also like:
- chopped spring onions, or red onions
- diced peppers, jalapenos etc.
To serve:
- your favorite tomato salsa
Instructions
- Prepare all of your ingredients so that they are ready to go. Chop the vegetables, grate the cheese, etc.
- Heat the refried beans according to the instructions on the tin. (I heated mine in the microwave on high for two minutes, stirring them halfway through the heating time.)
- Lay out your flour tortillas in one layer on a flat surface.
- Working from one side to the other, apply lines of your ingredients next to each other in a row, dividing them equally amongst the tortillas.
- Roll up the tortilla to encase the fillings, tucking in the ends.
- Cut in half and serve on a place with your favorite salsa for dipping or spooning over top.
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I did not want to do what everyone else was doing. So I gave up that idea.
Everyone is also doing Coronation Chicken Salad. I really like Coronation Chicken Salad. It is a very popular sandwich filler in the UK, although myself I prefer it on a bed of lettuce.
In the end I decided to throw together a quick tea party and make some tasty Coronation Chicken Salad Tarts to serve. I quite like taking afternoon tea and I have had lots of experience at putting them together as I did many, many of them when I was living in the UK.
I am somewhat limited now as I just don't have the dishes and linens to use, but I thought it would be fun to show you just how quickly you can throw together a simple afternoon tea with minimal effort. Are you in? I hope so!
These are very simple cucumber sandwiches. Cucumber sandwiches are very popular on the tea table. To make these I buttered some sugar free white whole grain bread lightly. I then used a flower shaped cookie cutter to cut out flower shaped bread bases.
Onto those I popped a thin slice of cucumber, and on the cucumber I popped a small ball of onion and garlic Boursin cheese. You can get it in a little pot already rolled into small balls, so cute.
I made some simple radish roses to garnish the plate. They are very easily done. Just wash and dry your radishes and then top and tail then so you have a flat surface at either end. Then take the tip of a sharp knife and insert it in a zig zag pattern all round the middle of the radish, going through to the center but no further.
Once you have done that all the way around you can easily twist them apart and pop them into some ice water until you are ready to use them. Very pretty and such a simple make.
Scones are a must with afternoon tea. You can make your own, or you buy some in ready made. I have a great Plain Scone recipe which you can find here.
Its a complete tutorial and if followed will yield 6 to 10 beautiful scones. I also have a fruited scone recipe which is amazing. You can find that recipe here. This is also a complete tutorial.
You can serve the scones with clotted cream if you are so lucky as to have some available to you, or you can serve them with whipped thick cream, and of course some jam. Today my jam was mango and peach. Bonne Maman of course. I love their jams.
The center of any good tea table is usually a cake. You can make a lovely cake from scratch if you have the time, but if it is the last minute, you can buy a very good cake from the shops and dress it up, which is what I have done here today.
This was a simple Birthday Butter cake, single layer with a natural butter cream frosting. I carefully scraped off the red roses and green leaves that were on the top with a sharp knife and then I covered the top with fresh fruit, raspberries and blackberries.
I wanted it to look like the Union Jack to honor the occasion, but alas, it lost something in translation. I think it would have looked better on a much larger cake. Never mind, it was still pretty and it tasted fabulous.
Then I added a small plate of some other sweet meats I happened to have in the house. An assortment of chocolate covered cookies/biscuits and some small tarts, jam, lemon curd and butter. None of the tarts was any larger than a mouthful, which is what you want.
Some other things you could have are small bite sized sausage rolls, or deviled eggs. You can have more than one kind of finger sandwich if you wanted to. Some suggestions are egg salad and cress, sliced tomato and cheese, and cheese and pickle.
These Coronation Chicken Salad Tarts make the perfect bite of course! Easy to hold in the hand and no more than three or four bites of deliciousness.
Flavored with some apple cider vinegar and curry powder. You can adjust how much, using more or less according to your taste.
I kept everything chopped very small because I was putting the salad into small baked tart shells. You can use leftover cooked chicken, chopped, or you can poach some chicken breast meat to use, which is what I did.
WHAT YOU NEED TO MAKE CORONATION CHICKEN SALAD TARTS
Very simple ingredients and not a lot really. I have downsized and adapted the recipe for the filling from a chicken salad recipe I found here. You can of course use it as a sandwich filling, or serve it on lettuce leaves. Its up to you.
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- 1 cup (240ml) chicken stock
- 1 tsp fine sea salt
- 1/4 tsp black pepper
For the dressing:
- 3/4 cup (165g) mayonnaise
- 1 TBS apple cider vinegar
- 1 TBS honey
- 1 TBS good quality mango chutney
- 1 1/2 - 2 tsp mild curry powder
- salt and black pepper to taste
You will also need:
- The rounded cheek of 1/2 red apple, cut into 1//4 inch dice (about 1/4 cup)
- 2 TBS raisins, chopped
- 2 TBS chopped salted cashew nuts
- 2 TBS red onion, finely chopped
- 12 baked small tart shells (about 2 1/2 inches in diameter)
Because I knew I was going to be filling baked tart shells, I made sure to chop everything for the salad very fine, about a 1/4 inch dice. An apple cheek is the rounded part of an apple, its cheek. 😄
I did not bother to peel because I wanted the color of the red skin. I chose to add some chutney on my own. It was not a part of the original chicken salad recipe. I like chutney and I love it in a curried chicken salad.
HOW TO MAKE CORONATION CHICKEN SALAD TARTS
Its really very simple. If you are not using leftover roast chicken you will need to poach some. Very easily done.
To poach your chicken, place the chicken into a saucepan along with the stock, salt and pepper. Cover and bring to a simmer over medium heat.
Cook at a low simmer until the chicken is cooked through and no longer pink inside (about 10 to 15 minutes.) Remove the pan from the heat and leave the chicken to cool completely in the broth.
Remove the chicken from the broth and chop finely. Place into a bowl.
Whisk all of the dressing ingredients together until smooth, adjusting seasoning as required.
Fold the dressing into the chicken along with the apple, raisins, nuts and onion. Taste and adjust the seasoning as required. Cover and chill for an hour, or as long as overnight. (This helps to meld the flavors.)
To serve spoon the chicken salad into the baked tart shells and serve immediately. I chose to garnish each tart with a salted cashew nut. If you are worried people might have nut allergies, leave the nuts out altogether.
These were really very moreish. With crisp buttery pastry, cupping that lush and lightly spiced and fruity chicken salad, they went down a real treat.
I think I had a very nice little plate of goodies there to quaff along with a nice hot cup of tea. Herbal of course. I chose Mint tea today.
I know that the King's coronation is actually tomorrow, but in the world of blogging we do and share everything early so as to give you all the time to do it as well, and on the day if you so wish! Enjoy!
Some other Royal teatime treats that you might enjoy are:
VICTORIA SCONES - From the Bero Cookbook, these lovely scones have a beautiful texture and go together quickly. Said to be a favorite of Queen Victoria's, these scones are decorated with sweet candied cherries.
QUEEN CAKES - These little currant studded buttery cakes go beautifully with tea. They can be baked in heart shaped tins or in muffin tins. Flavored with lemon zest, these are lovely little cakes that everyone enjoys!
QUEEN OF HEARTS JAM TARTS - These little jam tarts with their pastry heart adornment are absolutely gorgeous. I am not surprised the Knave of Hearts wanted to steal them! They are delicious!
Yield: 12 tarts
Coronation Chicken Salad Tarts
Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M
Ingredients
For the chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- 1 cup (240ml) chicken stock
- 1 tsp fine sea salt
- 1/4 tsp black pepper
For the dressing:
- 3/4 cup (165g) mayonnaise
- 1 TBS apple cider vinegar
- 1 TBS honey
- 1 TBS good quality mango chutney
- 1 1/2 - 2 tsp mild curry powder
- salt and black pepper to taste
You will also need:
- The rounded cheek of 1/2 red apple, cut into 1//4 inch dice (about 1/4 cup)
- 2 TBS raisins, chopped
- 2 TBS chopped salted cashew nuts
- 2 TBS red onion, finely chopped
- 12 baked small tart shells (about 2 1/2 inches in diameter)
Instructions
- To poach your chicken, place the chicken into a saucepan along with the stock, salt and pepper. Cover and bring to a simmer over medium heat.
- Cook at a low simmer until the chicken is cooked through and no longer pink inside (about 10 to 15 minutes.) Remove the pan from the heat and leave the chicken to cool completely in the broth.
- Remove the chicken from the broth and chop finely. Place into a bowl.
- Whisk all of the dressing ingredients together until smooth, adjusting seasoning as required.
- Fold the dressing into the chicken along with the apple, raisins, nuts and onion. Taste and adjust the seasoning as required.
- Cover and chill for an hour, or as long as overnight.
- To serve spoon the chicken salad into the baked tart shells and serve immediately.
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When I was growing up, one of the favorite things my mother used to bake for us as a real supper treat was Weiner Rolls. If Weiner Rolls were on the menu, we were all ecstatic! We loved them.
To make them she would roll out regular pastry and cut it into rectangles large enough to cover a smoked frankfurter. She would spread American mustard onto each rectangle, top with a hotdog, roll up the pastry to encase it and then baked them until they were crisp and golden brown.
.JPG "Flaky Weiner Rolls")
There was nothing fancy about them, but we absolutely adored them. Every mouthful was a beautiful mix of flaky pastry, smoky hotdog and tangy mustard. We could not get enough of them.
I think it is fair to say that they were one of our favorite meals and still are to this day! Nothing fancy. Just plain and simple, easy to make and using very few ingredients.
.JPG "Flaky Weiner Rolls")
I think it is a recipe that my father brought with him into the marriage from his own childhood. His mother used to make these as well.
I can remember going to Quebec to visit his family one time. As children we got very excited when my mother told us my Aunt Nadine was making weiner rolls for supper.
.JPG "Flaky Weiner Rolls")
Unfortunately, she doused them all in tomato soup and embarrassingly (to my parents) all three of us children turned our noses up at them.
To this day I don't understand why she did that, but then, there is no accounting for taste. I can't say whether they tasted good that way, or bad. I think a bowl of soup on the side would have been nice, but I, to this day, reject a weiner roll doused in soup.
.JPG "Flaky Weiner Rolls")
I recently bought myself Ina Garten's new cookbook, entitled "Go To Dinners." I have all of her cookbooks. I love Ina. All of her recipes are reliable and quite simple to execute.
Have you watched her show Be My Guest? She has celebrities over for the day and interviews them and then they cook their favorite recipe for her. I can imagine that would be quite daunting to cook for Ina Garten, but it would be fun! I would LOVE to see her home in person and to cook with her.
.JPG "Flaky Weiner Rolls")
This new book is filled with satisfying and uncomplicated recipes for delicious dinners. Reliable, fool proof recipes that turn out perfectly each time you cook them.
One of the recipes was for Flaky Weiner Rolls, OR as she called them Hot Dogs in Puff Pastry! I was immediately intrigued. They were very much like the Weiner Rolls of my childhood, except with a distinct upgrade! Puff pastry instead of regular short crust pastry.
I just knew I had to try them!
.JPG "Flaky Weiner Rolls")
WHAT YOU NEED TO MAKE FLAKY WEINER ROLLS
Very few and very simple ingredients. Just buy the best quality of each that you can, and you can't go wrong!
- 1 sheet of all butter puff pastry
- 4 all beef frankfurters
- 4 tsp Dijon mustard
- 1 small egg beaten together with 1 TBS water
- flaky sea salt and cracked black pepper
- additional Dijon mustard for dipping (optional)
.JPG "Flaky Weiner Rolls")
Ina actually used two sheets of puff pastry in her recipe and still only got four rolls. I think her hotdogs must have been quite a bit larger than mine. She used Hebrew National all beef hot dogs.
I used plain old Schneiders all beef hot dogs and one sheet of puff pastry was sufficient. Even if I had used their Juicy Jumbos I think I could have gotten away with one sheet. It was the perfect ratio of pastry to hotdog.
DO USE ALL BUTTER PUFF PASTRY. The other kind will not taste as good. I always keep all butter puff pastry in my freezer. It thaws out quickly and is quite good.
.JPG "Flaky Weiner Rolls")
HOW TO MAKE FLAKY WEINER ROLLS
Nothing could be easier. I know I am always saying that, but it's true!
Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
Brush some of the egg wash onto the top half of each rectangle.
.JPG "Flaky Weiner Rolls")
Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
Serve hot, with more mustard for dipping if desired.
.JPG "Flaky Weiner Rolls")
These were really, really good. A bit messier to eat than my mother's ones with the normal pastry. If you want to try them with regular pastry, can I recommend my Butter & Lard Pastry? It's the best. Scroll partway down the page for the recipe.
I think these would also be very good if you spread them with a curry ketchup prior to baking, or even honey mustard. If you want to make a good curry ketchup just whisk together some ketchup, a bit of hot mustard and some curry paste.
.JPG "Flaky Weiner Rolls")
These are excellent all on their own with a bit of Dijon mustard on the side for dipping, but they would also be delicious served alongside a bowl of hot soup for a lovely supper, or even with a plate of baked beans.
They would also make great snacks for game nights and parties. They are delicious full stop!
.JPG "Flaky Weiner Rolls")
Shortly after I finished taking photos Nutmeg tried to get in on the act. He likes hotdogs too! I think it is the smokiness of them! Mind you, he is a little bit of a glutton, just like his mommy!
If you are a fan of hotdogs, you might also like these:
HOT DOG ROLL UPS - Refrigerated croissant dough, spread with curry ketchup, relish and cheese and rolled up around smoky frankfurters, then baked. More cheese is sprinkled on top. Delicious!
BAKED CHILI CHEESE DOGS - Hot dogs. Refrigerated Pizza Dough. String Cheese. Canned Chili. It doesn't get much easier or tastier than this quick, easy and delicious supper that everyone loves!
Yield: 4
Flaky Weiner Rolls
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This recipe is a modernized riff on an old favorite that my mother used to make, adapted from a recipe by Ina Garten.
Ingredients
- 1 sheet of all butter puff pastry
- 4 all beef frankfurters
- 4 tsp Dijon mustard
- 1 small egg beaten together with 1 TBS water
- flaky seasalt and cracked black pepper
- additional Dijon mustard for dipping (optional)
Instructions
- Preheat the oven to 425*F/230*C/gas mark 7. Line a baking sheet with baking parchment.
- Unroll your pastry sheet and cut it into four equal rectangles. Spread 1 tsp of mustard into the bottom half of the long side of each rectangle. Place a frankfurter on top of each.
- Brush some of the egg wash onto the top half of each rectangle.
- Roll up the puff pastry to encase the frankfurters, rolling from the bottom to the top side of the rectangles. Press lightly to seal along the egg washed edge.
- Place spaced apart onto the baking sheet. Brush the tops and sides of each with some egg wash and sprinkle with some flaky sea salt and freshly ground black pepper.
- Bake in the preheated oven for 25 to 30 minutes until crisp, puffed and golden brown.
- Serve hot, with more mustard for dipping if desired.
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