The Good, the Bad and the Healthy

We hosted the Superbowl this year.  As usual, I made way too much food because I suffer from Notenoughaphobia - the fear of not having enough food at a party (don't look it up, it's not a real phobia, I'm only a Psychologist per undergrad degree, take nothing from me as gospel). I opted to crockpot it up to keep things simple - I love hosting parties, but on a Sunday, the last thing I want to do is spend my entire weekend cooking.  The menu included: Lime Tequila Chicken Tacos, Enchilada Shredded Beef Tacos, Chili Cheese Dip, Buffalo Chicken Dip, Quesadillas - you get the point.

Needless to say, there were leftovers and since I'm eating relatively bland these days, Steve reaped the benefit of the leftovers revamped.

Enchilada Shredded Beef

Adapted From Becoming Betty

2-3 Lb. Chuck or Pot Roast

1 C Red Enchilada Sauce

1 C Brown Sugar

1 C Coke

2 Cans Roasted Green Chilies

1 TBS Chipotle in Adobo Sauce - use the sauce for medium heat, chop one pepper for hot

Trim large quantities of fat off of roast. Add all ingredients in crockpot and cook on high for 8 hours. Remove meat and shred, add back to crockpot and allow to continue to cook another hour or until beef is tender and has soaked in flavor.  Serve in corn or flour tortillas. 

Beef Chimichangas 

4 Large Flour Tortillas

1/2 Can Refried Beans

1 1/2 - 2 C Shredded Beef (use recipe above)

1 C Cooking Oil 

2 C Shredded Mexican Cheese (combination of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero)

Salsa 

Sour Cream

Warm refried beans and meat (if leftover from the previous day).  Place tortillas in dishtowel and microwave 45 seconds to warm and make tortillas pliable. Add 2 TBS refried beans, spread throughout tortilla. 

 Add 1/3 c shredded beef on one side ensuring that majority of the juice is drained.  Fold tortilla on two sides, rolling from the third to create a burrito.  

Tuck ends in tightly, using toothpicks if necessary to keep everything in, set aside and continue with remainder of beans and beef.

 Heat oil to fill frypan midway (think enough to cover half of the chimichanga).  Once oil is heated, add filled burritos.  Heat each side until browned, approximately 4 minutes on each side.  Turn down heat, add cheese over top of chimichangas and cover.  Allow cheese to melt - remove from heat, serve with sour cream, salsa and any other desired toppings. 

So why "The Good, the Bad and the Healthy"? His and hers - while Steve enjoyed this indulgent meal complete with Chile lime roasted corn and lime cilantro rice...I had this:

The Healthy

I know, this looks like a #cookingwithbae - quinoa, sauteed chicken and pan seared veggies.

The Bad 

The cold weather has Rosie dumpster diving, ripping up mail, jumping on furniture...