Tag Archives: cream cheese

Tasty Tight Tacos (or, “No Cabbage Water Tonight”)

In my pantry today:

  • 6 prepackaged taco shells
  • 1 can chicken breast
  • 1/2 c corn (frozen)
  • 6-8 cherry tomatoes, quartered
  • 2 tsp olive oil
  • 1 small red onion
  • 3 cloves garlic
  • 1/2 tbsp cream cheese
  • 1/4 c unsweetened almond milk
  • 1 tbsp fiesta chili powder
  • 1/2 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 – 1 c shredded cheese
  • sour cream as garnish

So some delicious Asian slaw has been sitting in the fridge getting slaw-ier… the wontons it was made to go with ended up as another unwritten shame upon my house… and slaw (or worse, broth with slaw — very Charlie and the Chocolate Factory’s cabbage-water-feeling despite the slaw really having more personality and ingredients than simply cabbage.) just wasn’t gonna cut it. We may have entered the careful time of waiting another two weeks before more SNAP dollars appear, and though cabbage water is a possibility that I am not unwilling to entertain I wanted something hot. We had shells left from one of the two buy-one-get-one hard/soft taco kits recently picked up and I was certain I could fill them. There would be no slaw-broth tonight.

Mince your garlic and slice your onion thinly. Put it in the olive oil heating to M. Drain and rinse the canned chicken well; after onions are translucent add it to the pot with seasonings. Add almond milk and break the chicken chunks up with your spatula as everything gets mixed. Once it’s hot on M, reduce heat to ML and mix in cream cheese, tomatoes and corn.

Serve the hot mess in taco shells with cheese and sour cream. 4 spoons!

The Burritotal Package

In my pantry today:

  • 4 large flour tortillas
  • 1 can black beans
  • 1/2 large zucchini
  • 4 cloves roasted garlic
  • 1″ of a leek, minced
  • 1/4 c cream cheese
  • 2 c shredded cheddar
  • 1/3 c unsweetened almond milk
  • 1 4 0z can tomato sauce
  • 1 4 oz can chipotle salsa
  • 1/2 tsp Fiesta chili powder
  • 1/4 tsp turmeric
  • 1/2 tsp olive oil
  • 1 diced tomato (garnish)
  • 1/4 c minced cilantro (garnish)
  • 1/2 c sour cream (garnish)

This spent an extra day not getting written, but only because I’ve got other stuff to do and not because it’s been, like, sitting out on the counter waiting. I don’t have a whole lotta time for soliloquy now either, though, so this is gonna be a quick and dirty recipe rundown:

– Slice leeks and mince roasted garlic. Warm on ML in olive oil for 10m. Increase heat to M. When at full M,

– Add small slices of zucchini and stir fry for 2m. Then,

– Stir in beans. Reduce heat to L and cover.

– Prep garnishes; set aside.

– Mix chipolte salsa and can of tomato sauce together. Heat.

– Make a thick cheese sauce on ML with: cream cheese, cheddar and milk.

– Drizzle some of the salsa/tomato sauce mixture into the bottom of a glass baking dish.

– Smear the inside of a tortilla with cheese. Put in some beanzchini. Fold, place in baking dish.

– Repeat three more times.

– Cover burritos with remainder of cheese sauce and drizzle more red sauce on. Put in a 350° oven for 10m. Serve hot with tomato, cilantro and sour cream to garnish

5 spoons!

Spicy Prime Rib on Arugula with Mini Microgreen Bread Bowls

In my pantry today:

  • 2 prime rib steaks
  • 1/2 c steak rub*
  • 1 c arugula
  • 2 tsp any vinaigrette you like*
  • 4 take-n-bake dinner rolls
  • 1/2 c delicious bread filling*

rub your meat with this:

  • 2 tsp hot red chili powder
  • 2 tsp garlic
  • 2 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp Garam Masala

vinaigrette it on:

  • 1/4 c balsamic vinegar
  • 1/2 c apple cider vinegar
  • 1/2 c olive oil
  • 2 tsp lemon juice
  • 1/2 Good Seasonings® dressing mix packet

and stuff them rolls:

  • 1/2 c cream cheese
  • 1 tbsp ground brown flax
  • 1 tsp garlic paste
  • 1 tsp some kind of hot chili sauce you got from the Chinese place yesterday that they use to cook with because you requested something to be more spicy but apparently no one ever does that for a #17 so they were confused and I got some of their special cooking stuff
  • 1 tsp “Fiesta” chili powder (I don’t know how the adjective fits in here, Earthfare.)
  • 1/4 tsp turmeric
  • 1/4 tsp salt
  • 1 packet Chik-Fil-A® sunflower seeds

This was a lot of cupboard-rummaging for a seriously delicious outcome. The steaks came courtesy of mom and dad with their recent cooler full of meat and spent their thawed day with a massage and full-body spice scrub. It’s actually not hard to assemble all of this — the hardest part is waiting on the broiler to preheat. Because really broiler? Take your time.

After the meat gets felt up real good, go ahead and make your vinaigrette. That’s all you need to do right now, so go strip some old carpet off the stairs and get real filthy. You’ve got the time; have more coffee, too!

Eventually it will be time for the main attraction; preheat to 375° and bake rolls for 6-8m. Take them out and cut a hole in the top of each and scrape a reservoir of breadlessness. Put them back into the oven for another 3-4m. In that time you should have rightly been able to mix up the filling so that when they come out this time, you can tuck 1 tbsp or so into the bowl and top with microgreens. While you were doing that, preheat your broiler. Then meditate, because the broiler will probably be a haughty opera singer about this all and you do not have the time or energy for it.

Once preheated, put cold steaks 3″ under the element for 2m, flip them and continue cooking until they are at your desired level of done. My broiler takes just 3 minutes to take a steak from deep purple to sadsack white; don’t let overdone meat happen to you. Grilling would be preferable, but a broiler is preferable to a frying pan for my steak any day. Lay each cut of meat on a bed of arugula that’s been tossed with a tsp or two of vinaigrette. Stick your pretty buns beside that, then stick your other pretty buns in a seat and enjoy all 5 spoons of dinner!