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
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.
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.
Is there anything quite as mouth watering as the smell of turkey smoking on the grill? Late this morning I had hubby light the grill so I could smoke a turkey. I stuffed the bird with a couple of onions, lemons, oranges, and jalapenos. The bird came out perfectly, smoky and sweet. I don’t know why people find turkey so complicated or difficult, it is literally season it, stuff it, and forget it. A couple of hours later, sweet, juicy, tender turkey awaits.
I’m going to go make a loaf of sourdough bread before we turn in for the evening. I am totally looking forward to the bread, turkey, and mayo at lunch.
Technorati Tags: turkey