Spicy Beef & Chicken Enchiladas

This recipe is for those who like to experiment with food and adventurous in tasting new food from different cultures. This recipe is my own twist to mexican food.

Ingredients:

(A)
3 handfuls ground beef
1 or 2 skinless, boneless breast chicken (cut into cubes)
1 or 2 stalk green onion or scallions (chop or sliced)
half of 1 package cream cheese (low fat)
2 fresh chillies (sliced without seed)
2 tsp red curry paste (maesri brand) (Optional)
1 tsp chilli paste to taste
salt and pepper to taste
1 green or any colored bell pepper (chopped into cubes)
half can mushroom
1 tsp green chillies from a green chillies can (optional)
2 tbsp olive oil
1 tsp minced garlic
1 tbsp minced onions

(B)
1 can diced tomatoes
half from the balanced cream cheese
1 tsp red curry paste (maesri brand) or
1 tsp chilli paste
white pepper to taste

(C)
8 or 9 Large Flour Tortillas or Spinach/Vegetable Tortillas

Mozarella cheese to your taste


Oven: 350F or 375F
Utensils: Wok, Aluminum or any type of pan
Baking time: 20 minutes

Methods:

1. Heat the oil in a wok.
   
2. Once hot, saute the ingredient from (A): minced onion, garlic, red curry paste, salt, pepper, and chilli paste.
3. Then add the meat from (A) and stir gently.
4. Finally, add all the ingredient (A) into the wok for 30 minutes at mid to low heat. Stir the mixture gently until the meat cooked. Put aside
   
5. Blended ingedient (B) gently into sauce. Put aside.
   
6. Spray the pan.
7. Take one tortilla.
   
8. Scoop the cooked meat mixture into the middle of the tortilla.
9. Then fold the tortilla according to the direction on the tortilla plastic wrap like an egg roll.
10. Arranged the rolled tortilla in the sprayed pan as shown in the image above.
11. Once the pan is fully filled. Sprinkle some mozarella cheese.
12. Pour the blended mixture from #5 into the pan until the tortillas are covered with the blended sauce. Then sprinkle a handful of mozarella cheese again as the final topping.
13. Covered the pan with aluminium foil and baked for 20 minutes.
14. Let cool for 5 minutes. Serve with salad or coleslaw.
    

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Recipe Printing Instructions

1. Click on the recipe that you want.
2. Highlight the whole recipe by holding your left click on your mouse.
3. Then right click your mouse and select copy
4. Open microsoft word, and paste.
5. The recipe you want should appear on the word document. If all fails, and you get frustrated, don't give up instead contact me. I'll try to send you the recipe in pdf format.

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Float Dessert

Ingredients

Vanilla or Orange or Mixed Ice-cream
Gingerale or Sprite or Coke etc

Methods:

1. Put 3 or 4 scoop of ice-cream or sherbet ice-cream into a glass.
2. Gently and slowly pour the gingeral or sprite or any type of sodas into the glass with ice-cream.
3. Serve

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Chicken Kebabs

Ingredients

Marinate Sauce:

Boneless & skinless chicken
1 tsp Green curry
3 tbsp minced mix onion & jalapeno pepper
1 tsp tumeric powder
1 tsp garlic powder
1 tsp minced ginger
1 tbsp sofrito (minced cilantro with pepper)
1 tsp lemon or lime juice
2 tbsp butter/shortening
2 tbsp coconut mlk or heavy cream
salt & pepper to taste

Methods:

1. Mix all marinating ingredients in a bowl. Stir it gently until all ingredients are completely mix.
2. Thawed and cut the chicken in 3 inch cubes or into medium size not too big.
3. Put all the cut up chicken into the marinated bowl. Mix them gently.
4. Marinate the chicken overnight or 24 hrs.
5. After marinating the chicken, soak the wooden skewer for 1 hour or more. If you are using metal skewer you just need to clean them and oil them using olive or vegetable oil.
6. Then poke each chicken into the wooden or metal skewer.

1. Grilled them for 3 minutes on each side. Turn them over occasionally to prevent them from burning.
2. Total cooked time would be about 10 minutes depends on the meat. Once dark brown or a little darker black, the meat is cooked.
3. Make sure the heat is set to low till medium heat.
   

The Final Product

Cool the kekabs for 3 minutes before eating. Serve it with Basmati Rice and salad.

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Grilled Corn

Ingredient:

4 or 5 ears of corn

Water

Instructions:

1. Soak the corns for 1 hour or more with a pinch of salt.
2. Heat up the grilled.
3. Once hot lay the corn with it's husk intact onto the grilled for a few minutes or until the husk is slightly blackened but not burn.
4. Turn the corn over and let it cook for a few minutes until slightly blackened.
5. Once cooked, let it cool for 5 minutes.
6. Serve with butter and salt or just butter.

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