Chimichangas

Posted by: Sonia on 6/21/09

2 1/2 cups shredded roast beef

1/2 onion, sliced

1/2 tsp oregano

2/3 c picante sauce

1 tsp cumin

8 flour tortilla (or more)

Monterey Jack Cheese

butter and brush to spread it

Preheat oven to 475. Combine beef, picante sauce, onion,
cumin & oregano in skillet and simmer 5 minutes. Brush one
side of tortillas with butter. On unbuttered side, spoon
mixture into center, top w/cheese. Fold over filling and
bring the other sides up and fold all together and place
seam side down in a 9 x 13 dish. Bake for 13-15 minutes.
These are crunchy and lovely and we ate them with more
picante sauce and sour cream.

This entry was posted on Tuesday, June 23rd, 2009 and is filed under Entrees. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Salmon Alfredo

Posted by: easy’n'good on 6/08/09

SALMON ALFREDO

4 fresh salmon steaks
4 slices of sweet, red onion
4 slices fresh lemon
4 T butter or margarine, divided into 4 “pats”
1/2 tsp Lemon Pepper
1 pkg - dry Creamy Garlic Alfredo Sauce Mix (McCormick
makes it)

Tear off 4 pieces of heavy duty aluminum foil - each large
enough to accommodate salmon steaks and toppings. Place
one salmon steak in center of aluminum foil. Place one
slice of onion, one slice of lemon and 1 “pat” of butter on
top of steak. Sprinkle 1/8 t of lemon pepper on top and
finish by sprinkling 1/4 of the pkg. of dry Alfredo Sauce
Mix.

Roll aluminum foil and seal edges securely, piercing top of
foil 2-3 times with a fork to allow steam to escape. Repeat
with remaining salmon steaks and ingredients.

Place over hot, grilling coals and cook until salmon is
flaky and cooked throughout.

Serve over Fettuccine noodles.

(Note: I assembled the salmon pieces according to the
recipe, but put the foil packs on a large baking sheet and
cooked them in the oven. I don’t recall what temp. I used,
though. 350 degrees, maybe? Anyway, it came out quite
elegant, tasty, and yet was so easy!)