The best way to start off the day "Steak and Egg Burrito's"

 Looks pretty tasty ay! Cheryl's Corner Photo and Recipe

(below) for Recipe

These are really easy to make if you have the new GT xpress (the flat bottom one)

GT Xpress Breakfast Burritos

1 flour tortilla

1 egg

2 tbsp Cheese (any)

left over steak  (chopped small)

Pam Spray or butter

salt and pepper to taste

***

Turn on your Xpress

spray it with Pam or butter the bottom of your xpress

lay your tortilla on the bottom sides will be up a bit

break an egg onto your tortilla, and with a fork scramble the egg a bit

sprinkle with salt and pepper to taste close your xpress and set timer for about 3 minutes

when it dings, open it up place your steak and the cheese over the egg let it cook for 1 min more,

then roll up like a burrito and let cook for another minute or so, so the cheese melts you may rotate it around

turn off your express,  at this point its done and can stay in your xpress for a bit while you get ready in the morning or just take it out and serve it with your favorite salsa, makes one serving. 

Artichoke Heart Enchilada's what a great idea ay?

Cheryl's Corner Artichoke Heart Enchilada's

This seemed to happen only because its all i really had to fill an Enchilada with

I just chopped up some artichoke hearts that are cooked already,
chop a quarter of a white onion,

shred some cheese,save some to put on top also, i used Havarti, boy was that a good choice,

and heat up a corn tortilla in just a spray of olive oil on a hot grill cook both sides till soft and pliable.

heat up some enchilada sauce that you have in your fridge or cubbard

lay out your tortilla, add your artichoke hearts onion and cheese, roll up put on a plate

top it with enchilada sauce, and a sprinkle of cheese and either heat it in your toaster oven or microwave.

serve it with beans and rice and a cold beer, or what ever that you want, Enjoy!



Spencer Moore's Grilled Carnitas

                             



Cheryl's Photo, Spencer Moore's Recipe, Excellent



A BIG CHUNK OF PORK
a 1/2 lb per person will be more than enough

Bone in or boneless? - doesn't matter, get whatever is cheapest. The expensive cuts of meat are not expensive because they taste better. They cost more because they are leaner and look prettier and are more tender, however, tender doesn't matter because the way we're gonna cook it would make a cement block tender.

1 OR 2 ONIONS
Cut in quarters. You don't even have to peel them/it.

1 BUNCH OF CILANTRO
Stems and all You don't even have to chop it.

A HANDFUL OF FRESH CHILE'S
Jalapeno or Serrano's will be just fine

COKE OR PEPSI
No diet stuff please.

WATER

Let’s do it!

Put everything into a large covered pan and cover it with a 50/50 mix of water and cola (I know, I know. But... trust me! The cola has something in it that does something really nice to the meat.)

Now... bring it to a boil then turn it down to a simmer - put the cover on and simmer slowly 'til the meat is really, really tender. Probably a minimum of an hour and a half maybe more... check it. It is done when you can pull the meat apart with a fork. As/if the liquid boils away add more coke/water.

Take the pork out and Transfer it to your grill. If the grill is not hot yet - no big deal, the meat will hold for a long time. Put it over the hot part of the grill  you want the outside real brown and crispy. This step goes pretty quickly because the meat is already cooked. When it’s good and crispy, chop the whole thing into bite size pieces and put it on a platter.

Garnish with some radish slices and chopped cilantro. Put some grilled green onions on top. Heat the tortillas on the grill, turning them often. Then have your guests put a handful of meat in a hot tortilla with some salsa and some guacamole - squeeze some lime on it and enjoy a real Mexican treat.

Please let me know how It turns out.

Also some other stuff

GRILLED GREEN ONIONS
I don't think I have ever been to a Mexican cook-out that didn't have grilled green onions. You just trim the root end off and throw them on the grill over some pretty hot coals. When they are all wilted and starting to brown they are ready to eat (finger food).

BLACKENED ONIONS
Take whole medium onions(white or yellow - it doesn't matter) Do not peel them, you're gonna cook them in the skins. Put them on the grill- not the very hottest part- and grill 'til they are really blackened, Then turn them over and grill the other side 'til blackened. When the onion is good and ugly, it's ready to eat. Your guests will have to be instructed, because the onions will be so burnt as to not even look like food.

but.....

.....while the skins were burning they were acting like aluminum foil . Break the onion open with a fork- the inside should be sweet and cooked to perfection. That's enough for a terrific cook-out, but when I do this one I like to also make some Salsa Verde.

I also put out some cucumber and jicama spears with Chile powder and limes.

Another nice touch is corn grilled in the husk and a wash tub full of ice and Mexican beer and soft drinks.

Tips and Tricks "MIni Tortilla Bowls"

Cheryl's Corner, Photo

Here's a quick little trick to make these cute little bowls that you can fill with your favorite guacamole or re fried beans or salsa that will make you next Mexican dinner

look like you know what your doing, lol, anyhow, i just buy some mini tortillas and heat

one in the microwave for about 10 seconds so it bends a bit, i spray a salsa dish that is microwavable, of course, with Pam, then press your mini tortilla into the cup, i cook on high for about 1 min, then i take it out of the glass and cook it by itself for another 30-40 seconds till it browns, and there you have it, a cute little bowl for your condiments to make your plate look like it just came straight out of your favorite Mexican restaurant.

Its that easy, no mess and you can make a bunch of them and keep them
in a Ziploc bag.

Avocado Salsa like El Pollo Loco

Cheryl's Corner, Photo and Recipe
Avocado Salsa Like El Pollo Loco's

1 ripe avocado, peeled & pitted

1 fresh jalapeno,Blackened on the stove flame

1 cup water

1 garlic clove peeled and chopped

1 tablespoon white vinegar

3/4 teaspoon salt

2 tablespoons fresh cilantro, minced

2 tablespoons white  onions, Blackened, on flame or grill

Directions:

1 Combine all ingredients in a blender & puree.

2 Optional: For chunkier salsa, after pureeing, place in bowl.

3 Mix in one diced avocado into pureed mixture.

Mexican Rice from Serrano's Cafe‏

This was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90's. Your house will smell like a Mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now i have high cholesterol, no more bacon fat unless I absolutely have to....lol

Lisa's Corner, Recipe and Photo

RECIPE

1 cup Basmati Rice
1/4 white onion; small, minced
1 Garlic; minced
1/2 carrot; minced
1 ts knorrs dry tomato bullion
2 tbsp oil
1 tbsp butter
2 cups Water
Salt and pepper; to taste

Instructions:
Rinse rice under cold water in a colander until water is clear?dry
In a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extremely hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn't brown, that's ok.
Then add water, the pot will steam so watch your head, lol, then add the tomato bullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes.

 

Guacamole‏

This is a Lil fancier type of guacamole that i make when i just don't want the same ole thing, hope you love it to!

Cheryl's Corner Recipe and Photo

4 Haas avocados; (halved and pitted)
 2 Tbsp Red Onion; (diced)
1 Jalapeno; (seeded and minced)
2 tablespoons Lime Juice
1 teaspoon Sour cream (just to keep it from browning)
 pinch Garlic Salt
12 Cherry Tomatoes; (quartered)
2 tablespoons Fresh Cilantro; (chopped)
crumbled white Mexican cheese

 Preparation:

1. Preheat an outdoor grill on low heat.

2. Lightly Oil grill. (may use an indoor grill

3. Cook the pepper,onions and the cherry tomatoes on the preheated grill until just slightly browned and caramelized.

4. Allow to cool to room temperature.

5. Remove the skins,and seed and cube the avocados.

6. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream.

7. Stir in the lime juice, garlic salt, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro.

8. Chill 30 minutes before serving. Sprinkle with Mexican cheese

GT Xpress Meat Burritos in a Hurry

This is just a quick Burrito idea that is super quick if you already

have some leftover taco meat in your fridge.

Cheryl's Corner Recipe and Photo

Recipe

1 flour tortilla 6in.

Cheese (any)

chopped black olives

Chopped green onion

cooked taco meat

Place all ingredients on a warmed tortilla

fold burrito style and place in your GT xpress

either on the flat round area or use your insert able well pan

and cook for about 4 min turn it a quarter turn and cook 4 more min.

and Enjoy with your favorite salsa and a beer.

El Torito's Enchilada Sauce‏

This is one of my favorite sauces. I always get the same thing when i eat here, their Enchilada''s.

Lisa's Corner Recipe, Photo by Cheryl

Enchilada Sauce Recipe

2 tbsp vegetable oil
2 tbsp flour
1/4 cup red Chile powder; mild
2 cups beef broth; fresh or canned
2 cups tomato puree; canned
1/2 tsp oregano; dried
1/4 tsp cumin
1/2 tsp granulated garlic
1 tsp salt; (to taste)

Instructions:
Heat oil in large saucepan. Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown
in color. Add the Chile powder, beef broth, tomato puree, oregano,
cumin, garlic and salt to the roux and simmer over low heat for
15 minutes.

 

Southwest Calzone's GT Xpress Redi Set Go Recipe

Here's my latest Creation from my Redi Set Go gadget

Cheryl's Corner, Southwest Calzones

Pizza Dough Recipe (for the Redi Set Go)

you just need one of the round balls that you made and put in the fridge.

Salsa or enchilada sauce

Left over chicken or beef or pork (I used Chicken)

a few black olives

left over Spanish rice

any cheese

Pam spray or butter

flatten out your dough to a circle about 6 inch on a lightly floured surface

place all your ingredients on one side of your dough and fold over

and pinch the edges together, you may use a fork to press them

i use a empanada maker its easiest for me.

then cook these in the wells of your GT express about 10min

serve with your favorite salsa, and lettuce and sour cream.

Cheryl's Recipe and Photo

Really you can fill these with anything, just use the calzone recipe in your GT Xpress book
but improvise your fillings to what you have on hand, don't be afraid to get creative.

Chile Salsa‏

Lisa's Corner Recipe and Photo

Chile Salsa‏

28oz  can tomatoes
6 Jalapenos charred black on stove
6 green onions
1/4 cup chopped cilantro
1/4  small white onion
1 large garlic
3 tablespoons Chile powder  (up to 4 tablespoons)
1 teaspoon cumin
2 teaspoons sea salt
1/4 teaspoon Adobo seasoning
Red Chile flakes

Instructions
Chop all ingredients and throw into blender, fill the rest of blender with water, and blend until it's a thin Chile salsa. You can use a 28 oz can of tomatoes and it will make it thicker.
Serve this with Chips and or Carrot and Celery sticks.

 



Microchips,Low Fat Chips, Tips and Tricks

Cheryl's Corner, Recipe and Photo

Here is a quick and low fat way to make Chips or Tortilla's for Tostadas

take four regular size corn tortillas and lay them right on the glass

in plate in your microwave oven, set your oven for 4 minutes if your oven is a real good one just cook for 3 minutes on one side, then turn them over and cook for another 2-3 minutes, they should be a good color brown, and crisp, may sprinkle with salt if you like.

Microchips, no guilt chips and salsa

These make a low fat tostada, i have these for lunch alot around here.

Crockpot Carnitas‏

Lisa's Corner Recipe and Photo

These are the easiest Carntias ever and many restaurants make them this way. This is a restaurant secret.


Ingredients:

1 giant pork roast
Garlic Salt; generous amount
Pepper
Vegetable oil

Instructions:

You may need to cut your roast in half. Sprinkle generous amounts

 of garlic salt all over roast and brown on all sides

 in a very hot skillet with a little oil.

Pepper all sides as well.

Place in crock pot on low for 8 hours. When cool enough,

 shred with 2 forks or your hands

 and remove some of the fat not all.

Heat 2 tablespoons of oil in a large skillet until extremely hot.

Places shredded pork in skillet and let it get super crunchy on one side,

taste and see if this needs anymore salt.

You only want some of the meat crunchy.

You can flip it over for a few more minutes

That's it, you get some great Carnitas meat for tacos.

 Just add some diced white onion, cut up cilantro, and warm some tortilla's.

Enjoy!



Cheryl's Best Crockpot Chile‏

Lisa's Corner Photo and Recipe

This recipe comes from my sister who is a master cook with several cooking degrees. When she first showed me this recipe, it looked too simple but when i made it, the flavor was out of this world! This is the only Chile I make, sometimes i add some red element to it, like red peppers. I make Chile omelette's, chiliaghetti...(mix it with spaghetti noodles) my hubby and daughters favorite, top it with jack cheese, onions and red pepper flakes...

Ingredients:

1 16-oz can pinto beans  16 ounce cans drained
1 16-oz can tomato  diced
2 pounds ground beef  browned and drained
2 medium onion
2 green bell pepper  coarsely chopped
1 stalk Celery chopped
3 cloves garlic  crushed
3 tablespoons chili powder or a little less
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon Salt


Instructions:

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on low 10 to 12, do not lift the lid, do not over stir....you can also add other items that you like. You can add other types of beans as well, and be sure to use a white Onion, it does have a more Mexican flavor to it.



Chicken Flautas From Serrano's Cafe‏

Lisa's Corner Recipe and Photo

This is our secret recipe for Flautas, the secret is Parmesan cheese, I know, you are saying "huh", that's not Mexican, well after you taste them, then you will see how good they taste, you can also add other things inside, but I would make them like this first so you can see what might go good with them for next time. You can also add more cheese, I am a very light cheese eater now, so I always use less. To make these even more wonderful, add some sour cream and a dollop of guacamole and some shredded lettuce.


Ingredients:
6 medium Flour tortilla's
2 med-sized chicken breast
1 ts garlic salt
1/2 white onion
1/2 cup cheese; grated, (more if needed)
1 tablespoon of Oil; and butter for frying
Salt and pepper
1/4 cup Parmesan cheese; for rolling flautas in


Instructions:

I fillet the breast with a knife, each breast in 3 slices so that they cook quicker,
 put salt, pepper, garlic salt on each fillet.
Cook chicken breast in a heated saute pan with butter, oil, Let cool, save juices
In food processor, put in onion, and process until minced,
 set aside in a bowl, then cut chicken in pieces and process them as well until minced,
 you may have to do a few batches. Once they are minced,
 add them to the onion, add any chicken juices to the mix,
then add your cheese and mix well, add some salt and pepper and taste
 it should bond together like meat loaf, that is the perfect consistency.
Take your tortillas and heat them on open fire, both sides,
 get a few brown spots on there, that is good for flavor,
 line up your tortillas and divide your mix among the 6 tortillas
. If you have extra then just make another one.
On a separate plate sprinkle a good portion of Parmesan cheese for rolling.
Roll up tortilla fairly tight without breaking them, when they are all rolled,
 keep them seam side down on counter until you are ready to cook
.heat your oil and butter up in a saute pan, high heat and cook 3 at a time,
 use 2 spoons to roll them as they cook, you can lean them up on each other
 as you cook them on all sides, its very easy, you want them brown,
 not burned, so just kind of keep rolling them, when they look fantastic,
 take them out and set them in the Parmesan cheese and roll them,
 covering them generously,
 put them on a serving platter. You can heat them in the micro
 if you need to keep them hot.



Anaheim Chile Relleno Casserole with Red Sauce

Lisa's Corner Recipe and Photo
"Anaheim Chile Relleno Casserole with Red Sauce"

 I came up with this recipe after i roasted my chile's, i intended on making real Chile Rellenos, but was too tired, this casserole is very tasty, especially if you use your own roasted Chile's, it makes all the difference in the world. The red sauce came from Rick Bayless cookbook, i added a few spices to it to my liking. I know you will enjoy this, you can taste a hint of cinnamon in the sauce and it is a perfect blend of flavors

Yield: 6
  
Ingredients:
8 Anaheim Chile's; roasted, peeled and seeded
3 EGGS
1 1/2 cups Monterrey Jack cheese with peppers or regular jack
1 1/2 cup Milk
1/2 cup Flour; plus 1 tbsp
1 pinch Salt and Pepper
1/2 teaspoon Cumin
1 dash Cayenne; if you like some heat
Sauce:
1/2 cup onion; diced
1 16-oz can Tomatoes; dice, in juice
1/2 teaspoon Cumin
1/2 teaspoon Black pepper
2 dashes Cinnamon
garlic; minced

Instructions:

Clean your peppers of seeds and veins, cut in half width wise

In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend

Butter Casserole dish or grease, I use butter

Layer the chilies, then the egg mixture, then the cheese

Repeat layers, top with just a small dash of Cayenne if you like a little heat

Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.

While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.

Serve with Casserole.

Ceviche Puerto Vallarta Style



Cheryl's Corner Recipe and Photo
*Note Mold this in a plastic measuring cup then slide it out into a Margarita Glass,

This is my Favorite Ceviche Recipe, Hope that you love it to, its best served with an Ice Cold Beer or Frozen Margarita, now i want one! sheesh its 5 o'clock somewhere ay!

Ceviche

1    Pound Shrimp, any chopped
1/8 Cup  Parsley, chopped
1/4 Cup Cilantro, rough chop
1/2  Cup Tomato Juice, V-8
1    Tablespoons Olive Oil
1    Jalapeno seeded and  minced
1/4 Cup Red Onion, fine Dice
1   Each  Serrano Chilies, seeded and minced
1    Medium Tomatoes, medium dice

1    Carrot Chopped fine

1    Cucumber Seeded and Chopped fine
1    Teaspoon Oregano, dry and Menudo Mix
  Juice from 7 Limes

Chop shrimp finely with a knife or a food processor, and onion and carrot and cucumber, and Serrano, and Jalapenos

-Salt and Pepper to taste.

  -In a large glass bowl combine all ingredients together and allow to  marinate for
4-6 hours.

Serve this with lettuce leaves, Crackers, Chips, Tortilla Chips, Hot Sauce and Limes and Avocados 



Cheryl's Corner Recipe and Photo

Serve with your favorite Chips!









Easy Appetizer Tostada Cups made with Tostidos Scoops

Cheryl's Corner Recipe and Photo

If you are making a south of the border type menu here is a quick and easy recipe for some mini appetizers that you can make ahead and place in the refrigerator until you are ready to serve them, and there so simple, just take some turkey meat (ground) or lean hamburger, cook it up with some onions, and a package of taco bell  taco seasoning, cook according to package and if you have a hand mixer zap that meat until its real fine or you can put it on the food processor till finely chopped, drain it, place it in a larger sturdy,not cheapo, Ziploc type bag, cut the corner with scissors, because your are going to squeeze the meat into the little scoop cups just like you do with frosting, add a little cheese an olive or a tomato piece and place these on a plate or platter that you can easily put in the microwave to heat, these make the cutest little appetizers, its like having a little mini taco salad, there cute and fun and tasty

Mexican Shrimp Cocktail 1

Cheryl's Corner Recipe and Photo

Servings:

 Serves 6

2 lbs cooked shrimp, peeled and De-veined

1/2 cup finely chopped finely red onion

1/4 cup finely chopped cilantro

1 1/2 cups of tomato juice

1 TB orange soda

1/4 cup fresh lime juice

2 tsp hot pepper sauce

1 ripe avocado, peeled, pitted and chopped

 Combine all ingredients in a large mixing bowl. Mix well. Let marinate for 2 hours before serving.

Note*

Serve in a martini or margarita glass for a fun appetizer.

Garnish with a Bread stick or two if you like

Note*
You may also serve this with chopped cucumber and Tortilla Chips

---

Lite Tostada's

Cheryl's Corner Recipe and Photo

This is my recipe for lite and crunchy tostada's, if you have a microwave, just add 4 regular size corn tortillas to the microwave turn table, turn it on for about 3 minutes depending on your microwave, when they start to get medium brown, not to brown, turn them over, and cook until there medium brown and crunchy about 2-3 more minutes. Cook up some ground turkey meat, add some taco seasoning as it says on the package, i add an small chopped onion, while that is cooking, chop some tomatoes, and slice some lettuce real thinly. When your meat is done cooking drain it, and add a tablespoon of turkey meat a whole lot of lettuce (sliced real thin,thats the trick) some chopped tomatoes and cilantro if you wish, and don't forget the cheese, a small amount if your watching your weight, may use reduced fat cheese.

this is what i like to eat when i want something crunchy Mexican and Muey Bueno! oh and don't forget to add your favorite salsa.