What to do with slightly dry smoked meat?

This weekend my husband smoked two large pork roasts and two beef tri-tips. The meat turned out beautifully and believe me, dinner Saturday evening was incredibly good with homemade BBQ sauce.

One of the tri-tips was a little over smoked, still tasty but a little dry. We solved that with BBQ sauce which made incredibly tasty sandwiches. Tonight, I shredded the other tri-tip and decided to make Smoked Beef Santa Fe Enchiladas. They were amazing and luckily they are incredibly simple to assemble and a great way to use up leftovers.

Smoked Beef Santa Fe Enchiladas

Corn tortillas

Enchilada sauce

Shredded Cheese

Smoked beef (any meat can be substituted simply)

 

Pre-heat oven to 350° and spray an 8×8 pan with cooking spray. Take four corn tortillas and individually coat in enchilada sauce and place in pan. Place a layer of smoked beef, shredded into bit size pieces, and then cover with shredded cheese.

Assemble three layers and then place one single layer of coated corn tortillas on the top of the third layer. Drizzle the remaining enchilada sauce over the enchiladas and cover with aluminum foil. Place in oven and bake for 45 minutes. Remove the foil and add one last handful of shredded cheese, return to the oven until melted.

Serve warm with a side salad and Ranchero Beans.

Advertisements

Sunday Goodies

It was a rainy, gray, thunderous morning here and we needed a good dose of morning sunshine to kick start the day. So I threw together an impromptu batch of what are now known as Sunrise Muffins. They were immensely good and we finished the muffins before I could take pictures. However, there was enough excess batter to throw in a small loaf pan to make one muffin loaf.

Hiding inside are fresh strawberries and nectarines which were marinated overnight in sugar and Kraken Spiced Rum. The fruit reminds me of an Arizona sunrise in July, brilliant reds peeking through oranges hues as the sun climbs over the horizon.

The muffins were moist and tender. The fruit was not overly sweet over so drunk on rum that all you could taste was the rum. Instead, the muffins, and by extension the loaf, were slightly sweet, nicely spiced, and light.

The perfect start to a Sunday was followed up with the perfect late lunch condiment, salsa! I love salsa, no seriously I love salsa that is fresh, homemade, and so spicy my mouth is on fire. Well, I succeeded in my last batch which included two small and extremely spicy peppers from our garden.


I made the salsa a week ago and put it in the refrigerator to marry the flavors. Any great salsa requires time to blend and become one and boy howdy, was the salsa blended perfectly. To be honest salsa is simple to make and healthy, and tastes nothing like the jars of salsa sold on supermarket shelves everywhere. Best part of homemade salsa is you control the heat and the ingredients. The recipe for mine is simple:

Roasted peppers – peeled and deveined

Onions

Tomatoes

Cilantro

Garlic

Lime zest

Lime juice

 

Dice the roasted peppers, onions, and tomatoes into small bite size pieces. Finely dice the garlic and cilantro then add it to the diced ingredients. Zest one lime into the mixture and lime juice to taste. Salt and pepper to taste (I never do).

 

Can be eaten immediately but for best results, refrigerate for at least a week.

 


Now you are set for the perfect accompaniment to almost any meal. Enjoy!


 

Cilantro Pasta Salad

WP_20130629_002

We slow smoked a couple of pork roasts and a brisket recently and needed something that would be light and slightly spicy to offset the delicious meat.  Thus was born the awesomeness that is Cilantro Pasta Salad.  We both love the Cilantro Ranch Dressing we get from Fresh and Easy.  It is the slightly spicy love child of ranch and green goddess salad dressings.  The result is the perfect salad dressing.

Toss warm pasta, dressing, sliced bell peppers. shredded cheese, and fresh pick cilantro together.  Salt and pepper to taste and serve with finely sliced green onions.  It is the perfect pasta salad for BBQ dinners, a light lunch, and a quick late night snack for those nights when it is just too hot to sleep.

Consolidation of Social Media

ScreenShot00008

I hereby admit the following, this exact posting will be reposted as a new post to a couple of blogs and I am horrible at managing a multitude of social media outlets for various projects at the same time.  I am consolidating the social media circles to one twitter feed, one facebook feed, one pinterest feed, and one Google plus feed.  Consolidation lets me manage all of my blogs, my Avon business, and the things that make me a complete human being more simply and concisely.

I decided to do this for a couple of reasons.  First, trying to manage and maintain multiple social networks was taking over my life and certain ones were neglected in preference to more active ones.  Secondly, a girl needs time to herself so that important activities like gardening, scrapping, stitching, gaming, or reading can actually happen!  It’s very difficult to write about what’s happening in the kitchen or the garden if I’m never making cookies or picking flowers and vegetables.  And lastly, having so many separate social feeds is beginning to make me feel like many one dimensional people all at the same time.  I am SO over that feeling!

So, please update your links or add links as necessary.  Existing separate accounts separate from the above listed sites will be deleted at the end of next week.  Hope to see all of you on the new sites!