Smoked Stuffed Cabbage

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Smoked Stuffed Cabbage

  
Y’all remember from my last post about smoking meatloaf and how delicious it was. Well this time we decided to smoke some stuffed cabbage, which again was inspired by seeing it on a restaurant menu at a BBQ place. It was so good and I hope you’ll give it a try the next time you’re considering sides for your next BBQ.

Ingredients:

  • 1 large head of cabbage
  • 1 lb bacon
  • 1 sweet onion
  • 1 jalapeño chopped (with seeds if you like it hot)
  • 2 T butter divided 
  • Olive oil
  • 1 garlic clove chopped
  • Salt and pepper

1. First prep your cabbage head by peeling off and discarding the outer leaves. Then core it by using a sharp knife to dig out the core and scoop out enough room to stuff it.

   
  

 
2. Slice your bacon into bite size pieces and cook in your skillet. Then take out the cooked bacon and place onto a plate with a paper towel to allow it to drain and remove all but a couple spoonfuls of the bacon grease from the skillet.

   
    
 
3. Now add your chopped sweet onion, jalapeño, salt, pepper, and 1 T of butter and sauté for about 15 minutes allowing the onion to caramelize. Then add your garlic in and cook another 5 minutes or so.

   

4. Turn the heat off and add your bacon back to the mix. 

  

5. Drizzle the inside of your cabbage head with olive oil, season with salt and pepper, and add your other T of butter. Then begin to fill with your stuffing.

   

  

 6. Now wrap it all up in foil and put it on your smoker at 225F about 3 hours. Your cooking time might vary depending on how hot your fire is and the size of your cabbage, but you’ll know it’s done when the cabbage turns very soft.  

  
7. Once it’s cooked bust that puppy open like a bloomin’ onion and chow down!

  

Smoked Meatloaf

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Smoked Meatloaf

  
Yes, you heard me correctly… Smoked meatloaf is where it’s at my friends! I will never again make meatloaf in the oven after eating this! Wow! It was juicy and delicious with the most awesome smoke flavor. Seriously yall, you’ve got to try this!

It’s my husband’s birthday this week and I know he’s always wanted a smoker. So I got him one and of course we couldn’t wait to try it out. Aside from the obvious things people smoke, I wanted to try a slightly adjusted meatloaf version of my regular meatloaf recipe. I had heard about a restaurant that serves it as well as traditional smoked BBQ, and I’m so glad it worked out for us too!

The key is to cook your meat at about 225 degrees (low and slow). I had originally thought it would take about 4 hours to cook my two pound meatloaf, but it ended up being done right at 2 1/2 hours. My original plan was to glaze it halfway through, but when my husband went to glaze it, the internal temperature was at 165, so it was time to come off. I ended up glazing it and running it under the broiler for a few minutes in my oven, which worked out just fine. Either way you want to glaze this will work.

Ingredients:

  • 2 pounds ground meat
  • 1 sweet onion chopped
  • 1 large bell pepper chopped
  • 1 garlic clove chopped
  • 1 beaten egg
  • 1 c Italian breadcrumbs
  • 1 T butter
  • Olive oil
  • Salt and pepper
  • Ketchup, mayo, and BBQ sauce
  • Optional but highly recommend  Weber 17103 Mesquite Wood Chips, 3-Pound

1. First get your firewood going in your smoker with your favorite wood. My dad loves to use Post Oak to smoke all his stuff with, but we don’t have any of that in Amarillo. I buy the cheapest firewood possible and flavor it with a few of those mesquite wood chips I was telling you about.

   
 
2. Let’s get your veggies going for the meatloaf mix. I know I said 1 large bell pepper earlier, but I have baby bell peppers growing in my garden so I grabbed enough that I thought would equal one large one.

   
 
3. Season veggies liberally with salt and pepper and drizzle with olive oil. After about 15 minutes of cooking them over medium heat, toss in your chopped garlic and cook another five minutes or so. Also, it was at this stage my veggies were crying out for butter, so I happily obliged and added about a tablespoon or so. Because, why not?

   
 
4. In a large mixing bowl have your ground meat ready to go seasoned liberally with salt and pepper.Then add your cooked veggies.

  
5. Now add a healthy squirt of ketchup and BBQ sauce, and a heaping spoonful of mayo. We are serious about BBQ sauce in our house. Also, if you live in the South you probably already know about Duke’s mayo. But if you don’t, I highly suggest you acquaint yourself. Yum!

   
 
  
6. Now add your beaten egg and breadcrumbs to the bowl and mix it up with your hands so they’re all one big happy family!

   
  
7. Now get out your foil and place the meatloaf on the dull side to prevent sticking. This was my first time using Kingsford Hd Non-Stick Foil, 45 sq. ft. and I loved it! Absolutely no sticking whatsoever! 

    

8. If your smoker temp is around 220, wrap your meatloaf up and get to smokin’! Also, crack open a beverage because it’s beer thirty!

    

9. Like I said earlier, my meatloaf was done at 2 1/2 hours, so I didn’t glaze it here. Be sure you have an instant read thermometer so you can get the temperature right on the meatloaf. The USDA recommends a temp of 160, but also keep in mind it will continue to cook once you pull it off, so you don’t want to let it go much higher than that. Weber 6492 Original Instant-Read Thermometer <— Click here if you don’t have one and need one.

   
 
See how the temperature keeps rising even after its off the heat?

10. For the glaze, I do 60% ketchup and 40% BBQ sauce. Don’t get out your measuring cups, just eyeball it and adjust it to how you like it. You can change it up by adding worchestishire or brown sugar or anything else you like. But I’m just a simple gal that loves a simple glaze. 😜 

  
 11. Dump and smear it all over your meatloaf and then place it under your broiler for a few minutes.

  
12. Now it’s done! Wow! Have you ever smelled anything so delicious? It’s like someone sprinkled crack on mom’s meatloaf. So good 😀

  

Apple Butter

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One of my favorite things in life is apple butter on top of a buttery piece of toast in the morning. Yum!!! I also love the excitement of when the grocery store here gets their big shipment of apples in, and I always get a bunch of my favorite Honey Crisp apples. Those, as well as a few other kinds make up this recipe of apple butter, but feel free to stick with just your favorite or go all out like I did.*

The rich gold color comes from the length of time you let this slow cook. I did mine for 8 hours, but I easily could’ve let this go all night in a crock pot if I had one big enough. 

You can either make this recipe and freeze it or can it. I canned mine and I’m not going to get too descriptive in the canning instructions because I’m going to assume you know what you’re doing. If not, see my Strawberry Apricot Jam recipe for further detail or of course just ask me in the comment section.

*I used a mix of mostly Honey Crisp, Golden Delicious, Sweet & Crunchy, and a girl in my MOPS group gave me some from her tree at home that looked like McIntosh to me, but she wasn’t sure what kind they are. 

Ingredients: 

1. First lets prep those apples! But first, let’s spike some cider to get us in the mood 😉 Ok, now then…

   
   
  
2. Toss all your apples into your giant pot.

  
3. Now dump in your spices, sugar, and cider and bring to a boil. *If you’re doing this in a crock pot you can just turn on low and come stir it in a few hours. Let it boil for a minute or so, then turn down to a simmer. Cover mostly with a lid but allow a small space to remain to let some of the steam out.

   
 
4. Now you’re going to let this slow cook for a minimum of six hours (I did mine eight but could’ve gone longer like I said before) but keep coming back to give it a stir every now and then.

   
   
5. Once it’s the color you want, get out your hand blender and go to town on these puppies!

   
   
6. Now you can either divide this out and freeze it, or can it like I did with a ten minute water bath. Again, check my recipe above for water bath times where you are if you aren’t sure. This made 14 1/2 pint jars. 

  
7. Now go get a big honkin’ slab of butter and put it on some bread, toast it up, and then lather it up with some golden apple butter. Delicious!

  

Perfect Mexican Cornbread

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Perfect Mexican Cornbread

  
Fall is just around the corner and that means the county fair is on its way for this part of Texas. So I’ve been working all summer on trying to achieve the perfect cornbread recipe to enter into the cornbread contest. I’ve finally got it! My husband even said “This is the best cornbread I’ve ever had in my life!” 😍 I’ll keep yall posted if I win, but even if I don’t, this cornbread is still delicious!

*Update* My cornbread won third place yall in the Tri-State Fair! It was entered into the cornbread contest and 1st and 2nd prize went to plain cornbread, but they said they loved my Mexican cornbread! Hopefully next year they’ll separate the categories into a plain cornbread and Mexican cornbread, but I’ll take it for this year! 😊

Ingredients:

  • 1 1/2 c cornmeal 
  • 1/2 c all purpose flour (you can also use whole wheat flour or corn flour)
  • 4 tsp baking powder
  • 1/2 tsp salt 
  • 1 T honey
  • 1 c milk
  • 2 eggs
  • 1/4 c oil 
  • 1/4 c sour cream
  • 1/4 – 1/2 c chopped green chiles (I used Hatch fire roasted chiles and you can adjust the heat by either using 1/4 c or 1/2 c) *if you don’t have these fresh they come canned nearly everywhere
  • 1 c frozen corn kernels 
  • 1 c shredded Mexican cheese (you can just use cheddar if that’s all you’ve got on hand) 

1. Get all your ingredients into a large mixing bowl.

  
You can use your favorite cornmeal mix. I love this one and plus, it’s from Texas 😀🌵💪🏻

   
  

   
2. After you’ve mixed everything together really well you’re going to pour it into your greased 10 inch cast iron skillet, or as I like to call her “Ole’ Faithful”.

  
3. Now put into a 400 degree oven for 20-25 minutes or until the top starts to turn golden. 

  
4. Serve with a giant pat of butter and top with chow chow or eat plain. And don’t forget the wine! Wine, butter, and carbs = perfection. 

  

Stuffed Acorn Squash

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Stuffed Acorn Squash

  
Today the weather was almost fall-like with lows in the 50’s and a high of only 71. So I thought I’d prepare one of my favorite fall dishes of stuffed acorn squash. I call it a fall dish only because acorn squash is considered a winter squash, but it’s delicious year-round. Also, keep in mind that I’m stuffing with the vegetables I have on hand in my garden right now. I’ve done this with a ton of different vegetables, so just do whatever you’ve got on hand! It’s easy to throw leftover chicken into this dish or a can of drained black beans. Next time I’ll grab some sweet potato and Brussels sprouts from the store to throw in there too! 

Ingredients: 

  • Acorn squash halved and de-seeded
  • Olive oil
  • Seasonings
  • 1/2 sweet onion finely chopped
  • Small bag of frozen vegetables (I used a 12 oz bag of corn/green beans/carrot mix)
  • Garlic clove chopped 
  • 1 squash chopped
  • 1 zucchini chopped
  • 1 jalapeño chopped
  • 1 T butter
  • 1 c quinoa

1. First, sharpen your chef’s knife to cut this puppy open.

  
2. Now you’re going to remove the seeds. I like to use a grapefruit spoon, but a regular spoon works just fine too. 

   
 

3. Now drizzle with olive oil and season with your favorite all-purpose sort of seasoning. I love to do Tony’s, but of course you could just do salt and pepper too. 

  
4. Now pop into a 375 degree F oven and let’s get started on your veggies. These will cook for an hour.

  
  
5. Once you’ve got all your veggies chopped that you want in there, put them in your pot and drizzle them with olive oil and season liberally with either your all-purpose seasoning or salt and pepper. Also, throw a tablespoon or so of butter in there just ’cause it’s delicious. 

  
6. I like to cook these on medium heat for about 10 minutes or so just to give them a head start. 

  
7. Now add 1 cup of quinoa and 2 cups of water to this and bring to a boil for a minute, then turn to simmer and put the lid on (exactly like you cook most rice). 

  
8. After 20 minutes or so, your quinoa is cooked! If you still have some liquid in there you’d like to cook off (depending on how much water your veggies released), just cook it a few more minutes. 

  
9. Would you look at the time? The acorn squash is done in perfect time for the stuffing!

  
10. Eat like a loaded baked potato with a yummy glass of red wine 😊🍷

  

Fried Green Tomatoes

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Fried Green Tomatoes

  
I picked so many green tomatoes today, and aside from using most of them for my Chow Chow, I thought I’d fry some for a delicious Southern treat.  

First, let’s bask in the glory of my 18.6 lbs of green tomatoes…

  
It’s glorious. Also, I think you can see that I am most definitely team Targaryen. I’m also in the R + L = J conspiracy theory group, and have high hopes to see my boy Jon rise from the dead next season. But anyway, back to my tomatoes… 

Ingredients: 

  • 2 large green tomatoes 
  • 1 c all purpose white or wheat flour
  • 1 c cornmeal based fish fry (I love the Louisiana fish fry mix) 
  • 1 egg
  • 1 T milk
  • Canola, peanut, vegetable, or your favorite oil for frying

1. Slice up those emerald beauties. Also, start heating up your frying oil. You’re shooting for 350, so it should be on medium to slightly higher than medium heat.

  
2. Prepare your egg wash by mixing your egg with 1 T milk.

  
3. Prepare a little batter station for you to dip your ‘maters in. Fish fry in one shallow dish, flour in another, and your egg wash mixture in the middle.

  
  
4. Now dredge your ‘maters in the flour first, shake off the excess, then bring it over to your egg wash bowl.

  
  
  
5. Now dredge it through the fish fry and shake off any excess.

  
6. When your oil is ready to go, put those puppies in there for about a minute to a minute and a half, then flip them over. After another minute or so, take them out and allow them to drain. You can use a paper towel, but both sides will stay crispy better if you allow it to drain on something that elevates it like a cooling rack over a paper towel. 

  
  
Now flip… Another minute on this side and they’ll be done. 

Now allow them to drain and cool for a minute before eating. Absolutely divine! 

  
 

Salmon With Lemon Butter Sauce

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Salmon With Lemon Butter Sauce

  
This is a yummy salmon dish with a delicious lemony-buttery-garlicky sauce and a sprinkle of dill. I usually buy my salmon fresh from the seafood market in my grocery store, but our SAMs had a sale on 6 oz frozen salmon fillets and they worked out perfectly for this dish! Just let them defrost of course first if that’s what you decide to use too. 

Ingredients:

  • 4 6oz salmon filets
  • 1/2 c unsalted butter (1 stick)
  • 1 garlic clove
  • 1 lemon
  • Salt and pepper 
  • Fresh or dried dill weed (optional)

1. In a small sauce pot melt your butter stick on low-ish heat. You’re not cooking the butter, just melting it. Also, pre-heat your oven to 375F.

  
2. Get out your little microplane grater and grate your garlic clove and also zest your lemon. Put it straight into your butter. Then, squeeze the lemon juice into there too. Mmm, starting to smell good in here! 

  
  
3. Line up your salmon in a baking dish and say to yourself “One fish, two fish, red fish, blue fish!”

  
4. Then, pour your yummy sauce all over your fish.

  
5. Now season your salmon with salt and pepper.

  
6. Now put it in your oven at 375…

  
7. I checked it at 15 minutes and it was at this point I remembered I had fresh dill growing in the garden. Yay! So I swished the butter around in the dish to make sure it was flavoring up everything and then threw some dill on it. Basil would be good, parsley, or even chives. Or you could just leave it without the herbs too 😉

Then it’s back in the oven another five minutes.

  
 8. After 20 minutes or so it’s done! This calls for a red wine blend! ☺️

  

Creamy Avocado Dressing With A Kick

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Creamy Avocado Dressing With A Kick

  
This dressing is delicious on a salad or used as a topping for fajitas, nachos, or even a veggie dip. My favorite way is on a fajita salad. Yum! 

Ingredients:

  • 1/2 avocado if using a regular to largish avocado, otherwise a whole small one
  • 1/2 c sour cream
  • 1 handful of cilantro (roughly 1/4c)
  • 1 garlic clove chopped
  • Juice of 1/2 lime
  • 1 jalapeño (with seeds or half seeds if you don’t like the heat) 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sugar 

1. Chop your garlic and jalapeño before putting in your food processor to make sure there are no chunks. I use my mini food processor for this. 

  
  
  
  
2. Blend away!

  
3. Mmmmmm, it’s heavenly! 

  
4. Yum!

  

Strawberry Apricot Jam

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Strawberry Apricot Jam

Strawberry Apricot Jam

This is the absolute best jam I have ever eaten! It is the perfect mix of strawberries and apricots and has a sweet and tangy taste that is out of this world! It’s the only jam I make that I don’t sell because I just can’t part with it! Have I mentioned it’s the best jam ever? Ok, so you get my point:)

Ingredients:

  • 3 cups crushed strawberries (roughly 6 cups whole strawberries to give you an idea how many to mash)
  • 2 cups finely chopped apricots
  • 7 cups of sugar
  • 1 box SUREJELL Premium Fruit Pectin
  • 1/2 tsp (doesn’t have to be exact) butter
  • 8-9 8 oz jelly jars

If you know how to make jam/jelly/preserves and are familiar with the process, you can skip over this part. Otherwise, let’s get the basics across:

  • Never ever try to double a recipe. If you need to make two or more batches of jelly, do it. If you try to double your recipe and do it all at once it will not work and the jam will not set. Don’t ask me why, I don’t make the rules.
  • Do not attempt to reduce the sugar in the recipe or it will not set and all of your efforts will be wasted. Also, I really do not recommend using any sugar substitute like Splenda or anything like that. I’ve done it before and it really doesn’t taste very good. Aside from that, sugar is a natural preservative and is part of the reason why you are able to can fruit and put it away at room temperature for months or even years at a time.
  • It’s usually best to wash your jars in the hot cycle of your dishwasher and allow them to sit in there while it’s still hot and steamy before you use them. So, the first thing I do before anything else is load my empty dishwasher (I don’t want actual dirty dishes in there during this process) and allow it to wash my jars on the hottest cycle it has. Meanwhile, I’ll start doing everything else I need to for my jelly. By the time I’m ready to use my jars, the wash cycle is over and they’re hot and ready to go when I need them.
  • Keep your seals in a pot of water kept on simmer over the stove. You definitely do not want it boiling, but you want it to be hot. You can keep your rings for the lids just on your counter top or wherever out of the way as there is really nothing you need to do with these to prep them.
  • You’ll need a dry measuring cup, liquid measuring cup, large saucepan, large stock pot, small sauce pot for seals,1 large bowl, 1 large mixing spoon, 1 potato masher to crush your strawberries, 1 metal dinner spoon, a ladle, and the items in the kits listed above. You’ll also need some sort of timer (you can use your microwave timer or even the timer on your cell phone if you have one).
  • Before you get started measure your sugar into a bowl and set aside so it’s ready. Timing is everything in the jam making process so it needs to be in a bowl and ready to go when we need it.
  • Have three pot holders ready to go. Two will be for picking up the sides of your pot of hot jam and the other will be to set on your counter top so you can put your jam on top of it.
  • Have a clean dish towel on your counter next to your third pot holder where you will put your jars when you are ready to fill them up. If making more than one batch of jam, use a clean dish towel each time. ** I had zero dish towels ready when I made this jam because laundry just wasn’t on my to-do list at the time. So I had a huge mess to clean up and that’s why my dishtowels are missing from the picture.**
  • You can re-use jars and can re-use rings, but you can never re-use seals. So save those jam jars and rings when you’re done with them! You can buy new seals for cheap at the store in the canning section.
  • Lastly, I realize some people have actual canning pots so you don’t have to purchase the cheap plastic basket. That’s fabulous and if you actually own one, you don’t need me to explain how this all works. However, if you’re wondering if you need to buy one of these, I would advise that no, you do not. It’s a very expensive pot that really you will only use for processing jars and is sort of like that giant turkey roaster you only bring out once or twice a year that takes up too much space in your kitchen. So, this recipe will be explaining the processing using the cheap plastic basket:)

1. First, prep your fruit and put it into your saucepan. Cut the stems off and cut strawberries in half of about 6 cups of strawberries into a large bowl. Then mash with potato masher until they’re sort of soupy looking but still have some yummy chunks of strawberries in there. Then using your measuring cup, measure exactly three cups of crushed strawberries into your pot. Then, wash and finely chop your apricots and measure two cups of those into your pot as well with the strawberries. Also, in your large stockpot, fill with water and bring to a boil and then put the lid on and turn to simmer. We’ll come back to this.

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2. Now sprinkle your SUREJELL onto your fruit and put your small pat of butter in there and bring to a boil stirring often. (The butter acts as an anti-foaming agent. You’ll see what I’m talking about here in a minute.)

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3. Once it’s boiling, pour your bowl of sugar into your jam and stir often. You want it to return to a full rolling boil (a boil that doesn’t stop when you stir it) for exactly 1 minute, then remove your pot from the heat. This is where you use your pot holders to grab the pot and bring over to the counter top where your other pot holder is ready to go next to your dishtowel.

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4. Now grab your heated jars from your dishwasher and place them on your dishtowel near your jam pot so they can get filled up. Also, use your small metal dinner spoon and skim the top of the jam off and discard (I usually keep a small coffee cup next to me at this point in the process so I don’t have to reach all the way over to the sink to discard this, but you do whatever works for you). It’s not 100% necessary you do this, but it makes the jam look a lot prettier when it doesn’t have weird white foam in it. That’s why you added the tiny pat of butter earlier, because without it the foam would be 10x worse.

Now, using your ladle or liquid measuring cup and also your funnel from the canning kit, begin to fill the jars with your jam mixture and fill to 1/4 inch to the top. This is called your “head space” and it’s important you fill it to the correct line as it is important for the expansion of food during the canning process and for creating a vacuum in the cooled jars. Different things need different amounts of head space, and jam just so happens to be 1/4 inch. There are two ways you can measure this; the top clear line on the Ball jars are marked at the 1/4″ place, or you can use the ruler that comes in the canning kit.

**I ended up with 8 full jars and a little leftover, so I put that into a Pyrex small dish with a lid and will put that one in my fridge for immediate eating since it’s only a couple of tablespoons full.**

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5. Now, using a damp paper towel wipe off any jam that might’ve spilled on the tops of the jars before placing your seals on there. Then, using your magnet from your canning kit, get out your seals in the hot water you’ve kept them in on the stove top and being to place them on the jars.

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6. Now you will place the rings on your jam jars by using the “fingertip tight” method. That means, only tighten them using your fingertips as to not over tighten them. When your process your jars, air will need to escape to create a vacuum in the jars, so you don’t want the lids on too tight. Once your jars are ready, place your jam into the basket and lower into the boiling water in your stockpot. The water might stop boiling at that point since it will cool it down, so you will not start your processing timer until it is boiling again. Also, there needs to be enough water that the jars are covered with at least 2 inches of water. So, once it’s all boiling again, cover your pot with a lid and set your timer!

Altitude Chart/Timing Instructions:

1,001 – 3,000 ft – 5 minutes processing time

3,001 – 6,000 ft – 10 minutes processing time (most places in Texas)

6,001 – 8,000 ft – 15 minutes processing time

8,001 – 10,000 ft – 20 minutes processing time

If you’re unsure of the altitude where you live, click here to type in your city and find the altitude where you live.

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7. Once your jars are finished processing, you will remove them from the pot and set aside for 24 hours to cool and be left alone before putting up and storing away. You will hear the “PLOP!” of lids sealing as you take them out and set them down on your counter. You may need to process your jars in two cycles if you pot was not big enough to accommodate all your jars the first time (mine wasn’t).

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Is this not the most beautiful thing you’ve ever seen?! I mean, come on!!!

Strawberry Apricot Jam

Smothered Burritos

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Smothered Burritos

   

I find myself drooling over Mexican food pictures quite often and wishing someone would invent a drone service to deliver endless chips and salsa, chimichangas, and margaritas to my doorstep. Because at this point in my life with two small children, we almost never go out to eat. So, to make the best of it, I try to make whatever I’m craving at home, which is probably better in the long run since it’s cheaper and healthier that way. Plus, no one tries to charge me $14 for a margarita around here either! 

Ingredients:

  • 1 lb ground meat (whatever you’re into these days)
  • 1 package of taco seasoning
  • 1/2 sweet onion chopped
  • 3 mini bell peppers chopped (or 1 regular bell pepper)
  • 1 jalapeño chopped (seeded and deveined) 
  • 3/4 c water
  • 16 oz Velveeta
  • 1 can Rotel (drained)
  • 1 can diced green chilies or 4 roasted green chiles chopped *In Texas it’s easy to find these year round at the Mexican grocery stores freshly roasted. But canned versions are found practically everywhere and just as good.
  • 1/2 c milk
  • Tortillas 
  • Garnishes like lettuce, tomatoes, and sour cream

1. Put your chopped peppers and onion into a skillet and drizzle with olive oil. I like to cook these about 10 minutes on medium high heat to give them a head start. 

  
  
  
2. Now add your ground meat to the pan and cook until browned.

  
3. Now drain off any excess fat from the pan. I find it’s easiest to do this with a metal dinner spoon.

  
4. Now add your taco seasoning and 3/4 c water. Bring to a boil, then turn to simmer and stir frequently. It will be done in about 5 minutes.

  
 
 
5. To make the cheese sauce, break up your 16 oz Velveeta and put in a sauce pot over medium heat and add your green chiles, drained Rotel, and milk. Stir frequently to help cheese melt and incorporate with everything. Mmm cheeeeeese:)

  
  
  
6. Now it’s time to stuff, roll, and smother your burritos! Don’t be afraid to drown them puppies! Yum!