Blog Archives

Hot Cheeetos & Jals Skillet Shells

1/4/2024

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

C H E E S Y S A U C E

N O T E S

To de-seed the jalapenos, cut the top stem area of the japs off, slicing a touch in to the actual pepper. Take a small, sharp pairing knife and slide it in to the peppers. Start rotating the knife, digging out seeds and pith as you slowly go lower. Most of it will start falling out, use the pairing knife to touch up where needed.
If you don't intend to eat all of the mac the first night, I'd recommend serving the portions of mac with some of the chunky bits of cheetos as opposed to serving them on the skillet. Reheating makes the cheetos soggy, delicious as they may be. I'd serve the skillet with cheetos dust, and top the servings with crunchy bits!

SKILLET MAC - Bring a large pot of cold, heavily salted water to a boil and once boiled, add your shells and cook to al dente. In the meantime, begin heating the butter, pepper flakes, and garlic, in a large skillet set to just about medium. Once heated, continue to stir for 30 seconds - 1 minute without burning. Add the onions and a good pinch of salt and pep. Reduce the heat if needed to allow the onions to cook without scorching.
After a few minutes, sprinkle in the flour and stir until a nice, light golden roux is formed. Continue to stir and simmer another minute or so to cook out the flour flavour. You do not want the roux to brown. Whisk together the cream & milk, and slowly whisk in the cream / milk until combined. Bring your sauce to a boil and once boiled, season with dry mustard, 1/2 tsp. salt, some cracked pep, cayenne, and a few dashes nutmeg. Reduce to a simmer, whisk to combine, and let simmer 4 - 5 minutes until the shells are ready.

Reserve 1/3 of the cheeses, and add the rest in to the creamy sauce along with a small ladle of pasta water. Whisk and stir until your sauce is thick and creamy, adding additional pasta water if needed. Strain the noodles directly in to the pot with the cheesy shells and stir until all of the noods are coated and cheesy. Taste and adjust salt / pepper if desired at this point. Next, top with the reserved cheese, and set under the BROILER at high / 500 F until the cheese is melted and blistered.
Set the cheesy skillet on to a wire cooling cooling rack. Add your Cheetos to a baggie, and use a mallet or rolling pin to crush them up. You want an equal amount of dust and chunks. Drizzle the skillet with ranch dressing and top / serve accordingly. ENJOY!

1/2/2024

Guaco Tacos

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 10 Tacos

SEASONINGS - 1 Tsp. Mexican Chili, 1/2 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Tex-Mex Seasoning, 1/2 Tsp. Dried Oregano

Begin heating a skillet set to just below medium and add the Impossible Beef. Break it up in the skillet as it begins to brown. Once it's halfway cooked, sprinkle in all of the seasonings and a good pinch of salt, add a splash of water and stir to help the spices soak in to the crumbles. Once browned to your liking remove from heat.
Empty the contents of the pinto beans in to a small, covered pot set to medium low. Bring to temp.
Prepare the microwavable rice as per package directions.
A S S E M B L Y - Start by spooning & spreading a nice layer of guac on the bottom of each taco shell. Next, spoon some cooked rice, some of the juicy pinto beans, and some of the cooked meat. Sprinkle on some cheddar, some shredded lettuce, diced red onions, a dollop / drizzle of sour crm, and your favourite hot sauce. Top with fresh cilantro and serve. ENJOY!

1/1/2024

Breakfast Scram Burritos

Prep Time: 15 Min
Cook Time: 30 Min

Yields: 2 Burritos

Preheat oven to 425 F
Toss the potatoes in EVOO, salt, pepper, Tex-Mex seasoning, and pepper flakes, and transfer them to a parchment lined baking sheet. Bake 25 ish minutes, flipping 1 - 2 times until tender inside, and nice and golden.

With 10 minutes remaining on the potatoes, begin heating some EVOO in a non-stick skillet set to just below medium. Once heated, add the onion and bell pepper. Season with salt, pepper, and pepper flakes, stir, and cook 5 minutes or until veggies are almost cooked but have retained a little crunch / texture. Reduce the heat to medium low. Whisk together the eggs and a splash of cream per egg, and pour them in to the skillet. Fold the outside edges of the eggs in to the center, working around the skillet until the eggs are fluffy and cooked to your liking. Season to taste and remove from the heat.
A S S E M B L Y - Begin pre-heating a grill pan set to just below medium. Lay out the tortillas and start with the cheese in the center. Next, split the black beans between both wraps followed by the egg scramble. Scoop some of the roasted taters next followed by a few spoonfuls of salsa, some hot sauce, and some green onions. Roll one side over the filling, gently tucking the filling back before folding both sides over and rolling until sealed.
Spray the grill with cooking spray and place the burritos on the grill. Grill until nice and golden brown grill lines have appeared, flip, and continue until crisp and grilled.
Slice on a diagonal and serve. ENJOY!