French lamb shanks

I knew I couldn’t stay away from lamb for long. I just have a real weakness for it. This is one of my favorite versions of braised lamb shanks. It is a simple down-to-earth recipe, nothing fancy. 

If they’ll do it for you, have the butcher crack the bone on the shanks to let the marrow flavor the sauce. If you decide to make this recipe, invite me over and Iʼll let you know how you did.

olive oil

2 large or 4 small lamb shanks

1 can of tomatoes - 28 oz.

3 - 4 cups of red wine

1/4 lb. shiitake mushrooms - sliced

1 large onion - cut into wedges 

2 carrots - cubed

2 bay leaves

1 tsp. of thyme

2 tbs. black peppercorns - crushed

24 whole garlic cloves - peeled

4 sprigs of fresh rosemary 1 tsp. salt

Preparation

Heat a dutch oven and add enough olive oil to coat the bottom. Sear the lamb shanks on both sides. Add the onions to the lamb along with the garlic cloves, carrots, bay leaves, thyme, black pepper, rosemary, and salt. Add the can of tomatoes and break them up a little. Add the wine, stir to mix and bring to a boil. Turn the shanks over, cover and place in a 350 degree oven.

Allow the lamb to cook for two and a half hours. Every twenty minutes or so turn the shanks over and stir. Add the mushrooms when the shanks have about twenty minutes left to go. After the shanks have cooked long enough, remove the dutch oven from the oven. Take the shanks out and place them on a serving platter, cover and keep warm. 

Place the dutch oven on the stove and let the cooking liquid simmer to reduce it a little. If you don’t want the chunks, use a immersion blender (or a regular blender) to blend the sauce smooth. Also you can thicken it with a little butter/flour paste if you don’t like it too thin.

Serving

Serve the shanks next to a pile of egg noodles. Cover both generously with the sauce. Now you want some broccoli and a nice crusty baguette with extra fancy olive oil for dipping. Pick out a good French wine like a Pinot Noir Bourgogne to wash everything down with. Really, if you make this, you should invite me for dinner!

Quick meatballs with spaghetti

Who doesn’t like spaghetti and meatballs when the snow is flying? Pasta is supposed to be good for you, right? Well, whether it is or not, I was in the mood for it. I made this recently and it was pretty quick. 

Many recipes have you cook the meatballs first. This way isn’t better, it is just different. If you cook the meatballs before putting them in the sauce, the sauce flavors the meatballs. This way, the meatballs flavor the sauce. Both ways are good.

Meatballs

1 lb. ground pork or veal

2 eggs

1 cup grated cheese 

(I used gouda and parmesan)

1/2 cup bread crumbs

2 cloves of garlic, minced fine

2 shallots, minced fine

Cajun seasoning

Fresh ground black pepper

Tabasco

Spaghetti

Olive oil

2 shallots, minced fine

2 cloves garlic, minced fine

Red pepper flakes

1/2 tsp. of basil

1/2 tsp. of oregano

1/2 cup dry white wine

1 28 oz. can of Italian tomatoes

1 lb. spaghetti, cooked and drained

Preparation

For the meatballs, take a large bowl and place the ground meat in it. Add the eggs, cheese, bread crumbs, garlic and shallots to it. Now shake on a little cajun seasoning and grind some black pepper over it. Give it a few shakes of Tabasco too. Use a wooden spoon to mix everything together. Now, using your hands, shape the mixture into little meatballs and set them on a plate.

For the sauce, heat a large sauce pan and add enough olive oil to coat the bottom. Add the shallots, garlic and red pepper flakes. Stir and cook gently (don’t brown it) until the shallots have softened. Add the wine, basil and oregano and bring to a boil. Stir and let it reduce by half. Place the tomatoes in a blender and pulse it just enough to break them up, don’t pulverize them. Add the tomatoes to the pan, stir and bring it to a simmer.

Once the sauce is simmering, slide in the meatballs. Stir, cover the pan and let that simmer gently for twenty minutes. Stir often. While the sauce is simmering, cook and drain the pasta.

Serving

It doesn’t take a rocket scientist to figure out how to serve spaghetti and meatballs. Pile a huge pile of spaghetti on to a plate, and ladle on the sauce and meatballs. Set a plate of sautéed spinach next to your spaghetti plate. Now hit both of them with a blizzard of fresh grated parmesan cheese. 

What else do you need? How about starting with a bowl of smoky pea soup and don’t forget to slice the homemade bread. Open a bottle of your favorite Chianti and you’re all set.

Spinach pizza without tomato sauce

I had an unusual request a while back. I was asked to make a pizza without pizza sauce on it. Hmm. I asked, “What do you want if you don’t want sauce on it?” They said, “How about spinach, olive oil and garlic?” Ok. That I can do. 

I figured I could sauté fresh spinach with some garlic in lots of olive oil and put that on a pizza with lots of cheese. How bad could it be? Here’s what I did.

1 batch of Norman’s Pizza Dough

12 oz. of fresh spinach

3 cloves of garlic, smashed and minced

Extra good olive oil

Red pepper flakes

corn meal

1 cup shredded Parmesan

2 cups shredded cheddar

3 cups shredded mozzarella

1/2 tsp. basil

1/2 tsp. oregano

Fresh ground white pepper

Preparation

Mix up a batch of my pizza dough and let it rise. (Oh, alright, quit nagging me. For the new readers who don’t have my pizza dough recipe, here it is ... enough for two pizza’s: 4 cups flour, 1/4 cup olive oil, 1 tsp. honey, 1 tsp. salt, 2 tbs. instant yeast and 2 cups [more or less] of barely warm water ... mix it up ... knead it ... let it rise ... and use half of it for this pizza).

While the dough is rising, wash the spinach and heat a large cast iron skillet. Add enough olive oil to generously covert he bottom. Add the garlic and a sprinkle of red pepper flakes and stir. When the garlic is sizzling, add the spinach. Stir it while it cooks and wilts down. Once all the spinach is cooked and sizzling, turn off the heat, grind some pepper over it and set it aside.

Ok, now use your finger tips to shape the dough into a large circle, and place it on a pizza pan which has been sprinkled with corn meal. Spread the spinach on the pizza dough but leave the outer edge uncovered. Now evenly add the parmesan cheese over the spinach. Sprinkle the basil and oregano over the spinach and cheese. Add the cheddar and then the mozzarella evenly. Finally, sprinkle the pizza with more white pepper.

Bake the pizza at 450º until the cheese is golden brown and bubbling. Remove the pizza from the oven and generously drizzle olive oil (the best you can get) over the top of the cheese. Let the pizza sit for five minutes before slicing.

Serving

Why do I have to tell you how to serve pizza. Put a slice on a plate. Eat it. Repeat. Repeat. Repeat. Pizza is meant to be eaten in great quantities. 

You also want a salad and a bowl of mixed Italian olives on the table. I like Chianti with my pizza, but ice cold beer will work in a pinch. When you feel like you are full, go back for another piece of pizza. I always do!

Salmon broiled in butter and lime juice

Around mid January, I start to feel a little nagging in the back of my conscious about the way I’ve been eating all winter. I eat a lot of steaks, roasts and stews with all the trimmings. But I guess you already know this, since I often confess my sins in these posts. 

But the reason I start feeling a little guilty about it this time of the year is that my cholesterol and blood pressure prescriptions need to be renewed. I’ll have to face my doctor once again, and she doesn’t let much slip by her.

On top of eating a lot of heavy meals, with the cold weather, I’m not running as much as I’d like. I guess you could say that I end up exercising my digestive system more than I exercise my cardiovascular system. 

When I start feeling guilty about this, I figure I’d better eat a little fish. It is probably a case of too little too late, but I tell myself that it might help. Half a stick of butter isn’t too bad, is it?

2 or 3 salmon fillets

1/2 stick of butter

2 cloves of garlic, minced

red pepper flakes

Juice of two limes

Zest of one lime

Cajun seasoning

Fresh ground white pepper

Preparation

Heat a large oven proof skillet and melt the butter. Add the garlic and a good sprinkling of red pepper flakes. Once the garlic is sizzling, add the salmon fillets and the lime juice. Sprinkle on a bunch of cajun seasoning and white pepper. 

Place the salmon under the broiler until the top starts to brown, about two to three minutes. Remove the skillet and sprinkle with half of the lime zest. Turn the salmon over, sprinkle again with the cajun seasoning and return to the broiler. 

Broil for another two or three minutes, until the salmon is just cooked through. Remove the salmon from the broiler and sprinkle on the remaining lime zest.

Serving

To serve this, simply place the salmon on a plate next to a pile of rice. Spoon a little of the butter over the salmon and rice. If you have any more zest left, sprinkle a spec over the salmon. Don’t tell my doctor, but I like a little soy sauce on my rice too. 

Now add some steamed, buttered broccoli and a crisp salad. Also don’t forget the fresh baked bread! That’s important. Finally, open a bottle of Sauvignon Blanc and you’re set for dinner. 

Cheesy Pork rollups

I’m always looking for new ways to serve pasta. I bet if you looked at pork cube steaks at the grocery store, your first thought wouldn’t be pasta, would it? I saw the pork and then bought some gorgonzola cheese, a good can of crushed tomatoes and some shallots, and headed to the checkout.

If you can’t find pork cube steaks, any long thin cut of pork will do. For that matter, you could make this with beef cube steak too. 

4 pork cube steaks

1 large wedge of gorgonzola

Several shallots

Fresh ground black pepper

Cajun seasoning

Olive oil

4 large cloves of garlic, smashed and minced

red pepper flakes

1/4 lb. of sliced mushrooms

1 28 oz. can of crushed tomatoes

1/2 cup of red wine

1 cup of shredded mozzarella cheese

Preparation

Lay out a piece of pork and cover it with sliced gorgonzola cheese. Grind a bunch of black pepper over the cheese. Layer the cheese with lots of thinly sliced shallots. Carefully roll up the pork and tie each end with a piece of kitchen twine. Sprinkle the pork roll with cajun seasoning and set it aside. Repeat with the other three pork steaks.

Heat a large skillet and add enough olive oil to coat the bottom. Add the pork rolls and cover the skillet. Let them cook gently for about five minutes per side. Add the mushrooms, garlic and a good sprinkling of red pepper flakes. Cover and let that cook for another five or six minutes. 

Add the can of crushed tomatoes and then rinse the can out with the red wine and add that too. Cover and let that gently simmer for fifteen minutes. While that is cooking, preheat the oven to 320º. When the fifteen minutes is up, uncover the skillet and cover each pork roll with a quarter cup of the mozzarella cheese. Place the skillet, uncovered, in the oven until the cheese is golden brown.

Serving

Serve the pork rolls next to a big pile of corkscrew pasta. Cover both with lots of the sauce. I also suggest sprinkling a little Tabasco over both. Now add a pile of sautéed green beans, a salad with sour cream dressing and fresh baked bread. Finally, open a bottle of Nero D’Avola wine from Sicily and dinner is ready.

Chicken stuffed with goat cheese

I’ve been thinking about trying this idea out for quite some time. I've been getting experimental lately. I’m trying out more and more of my whacko ideas. This one turned out pretty good.

Don’t get flustered if the cheese starts melting out of the chicken as it cooks. What comes out will season the sauce and season the chicken as it leaks. The shallots add a nice flavor to the chicken and the garlic makes the sauce good too.

4 oz. goat cheese

1 tbs. cream

Cajun seasoning

3 shallots, minced fine

1/2 tsp red pepper flakes

3 large chicken breasts

Olive oil

4 large cloves of garlic, minced

1 28 oz. can crushed tomatoes

1 tsp. thyme

Salt and pepper

Fresh grated Parmesan

Preparation

In a bowl mix the goat cheese, cream, shallots and red pepper flakes. Cut a pocket in the center of the chicken breast and fill with a third of the cheese mixture. Tie the chicken breast closed with cooking twine. Repeat with the remaining chicken breasts. Sprinkle the stuffed breasts on both sides with cajun seasoning.

Heat a large skillet and add enough olive oil to coat the bottom. Gently cook the chicken over medium heat, covered, until the breasts are cooked through, about seven minutes per side. About half way through cooking the second side, add the garlic along with lots of fresh ground black pepper to the skillet, and stir to spread it evenly. Go ahead and sprinkle on a little more of the red pepper flakes too. 

Once the chicken is cooked and the garlic is softened, add the can of crushed tomatoes and stir to mix. Add the thyme and let the chicken simmer, very gently, in the sauce, covered, for twenty minutes. Taste and adjust for salt, pepper and cajun seasoning.

Serving

Place a chicken breast on a plate next to a pile of spaghetti and cover both with some sauce. Now add some broccoli which was sautéed in olive oil with garlic and then steamed in white wine. Don’t forget fresh baked bread, a salad and a bottle of Merlot.

Spinach And Feta Omelet

Recently I was traveling again in Michigan’s Upper Peninsula and once again I stopped by Marquette’s Sweet Water Cafe for breakfast. On a previous visit there, I ordered the spinach and feta omelet, but received a spinach, mushroom and bacon omelet instead. I was going to say something, but the omelet was good and I didn’t want to give it up. 

Well, now that I have returned, I have decided to try that spinach and feta omelet for real this time. I was glad I did because it was good. It had tons of feta, and with a little of their special UP hot sauce, I really enjoyed it. I’m not sure how they made it, but this is the way I would make it.

Olive oil

3 eggs

2 tbs. cream

1 shallot sliced razor thin

1 cup baby spinach leaves

3/4 cup crumbled feta

Fresh ground black pepper

Preparation

Crack the eggs into a bowl and add in the cream. Beat the eggs and cream together until it is smooth. Heat a cast iron skillet and add just enough olive oil to coat the bottom. Add the spinach leaves and the sliced shallots. Stir until the shallots start to soften.

Pour in the eggs and swirl the skillet to cover the bottom. Add the feta cheese on the center third of the eggs. Grind a bunch of black pepper over the eggs and cheese. Once the eggs have set, fold the outer third of the eggs over the cheese and then fold the other outer third of the eggs over the cheese. Brown the eggs on that side then turn them over to brown the other side.

Serving

Slide the eggs on to a plate and next add a large pile of potatoes fried in olive oil. Sprinkle the potatoes with some cajun seasoning. Now add some toasted, buttered rye bread, some french roast coffee and a large tumbler of orange juice. Repeat this whole procedure for every person joining your breakfast table.

My son's pot roast dinner

I was going through some stuff over the weekend and I found this recipe. It was from more than ten years ago. My son Joe (about ten at the time) had to bring in a recipe to school as a homework assignment. Since we had the weekend to come up with one, we went to the store and bought a pot roast.

As I recall, I let Joe come up with the basic concept and ingredients for the recipe and I just guided him on the techniques. The oven does most of the work, so it is an easy recipe to make. Don’t freak out with all the garlic. It will mellow as it cooks and make the house smell great!

You could also use veal shanks, but beef shanks will work too.  Ooh, how could I forget? Lamb shanks also work real well.

1 large thick pot roast (chuck is good)

2 stalks of celery, chopped

2 bulbs of garlic - cloves separated and peeled, but left whole

Cajun seasoning, or your favorite dry rub

1 bottle of red wine- 2 Buck Chuck is ideal

olive oil 

1 lb. mushrooms - halved

6 potatoes - peeled and rubbed with olive oil

Preparation

Preheat your oven to 325º. Rub the meat with your seasoning - use a lot - on both sides. Heat a large enamel cast iron braising pan with a tight fitting lid. Add enough olive oil to coat the bottom and sear meat on both sides. Turn off the heat. 

Add the chopped celery and then add the garlic (it should be at least 30 cloves), set the potatoes around the meat and pour the wine over the meat. Put the lid on the dutch oven and place it in the oven.  

After one hour, lower the heat to 250º. After 2 hours, add the mushrooms and use a fork to get them into the liquid.  After 3 hours total oven time, your pot roast should be ready to serve. You can leave the cooking liquid as is, or you can remove the meat and potatoes and then thicken it some room temperature butter mixed with equal amounts of flour. If you do that, mix the butter and flour into a paste and while the sauce is simmering on the stove, stir in the butter paste, a little at a time until you have it thickened the way you want.

Serving

You want to serve a big chunk of meat next to a couple of potatoes. You want to smother both with lots of the cooking liquid or sauce. Now add some broiled asparagus, some fresh bread, and a big bowl of soup. Open a bottle of Bordeaux and your dinner is ready.

Coyotes and goulash

Coyotes and goulash

Never, in all my time at my humble Lisle abode, have I seen as many coyotes as I have recently. I’m not seeing them once or twice a year. I’m not seeing them once or twice a month, but rather several times each week.

My neighbor, one day saw seven of them feeding on something in his backyard. I’ve had several encounters myself. A while back, there was a great big one right across the street from me. I walked to the end of the driveway in an attempt to shoo it away. Instead, he turned and took a step towards me, daring me to come closer. I yielded and went back into the house.

One weekend, there was a racket coming from several directions. I went out and there was a coyote in my backyard howling, one in my front yard howling and one down the block answering both of them. None were as big as the one that challenged me a week ago. I successfully chased them away.

With two small dogs, Camper at 16 pounds and Squeeky at 33 pounds, I have to be careful when I take them out so they don’t become dinner. One night I got a scare. I started to go out on my back deck and both dogs ran down to the back yard. That’s when I noticed the coyote right below my deck. 

Squeeky immediately took off after the coyote, who ran away. I got Camper and yelled for Squeeky to stop, but she was going full speed, chasing the coyote down the river. Finally I got Squeeky to return and I was thankful that the coyote was scared, and not hungry. When my heart stopped racing, I settled down to make a big dinner to sooth my nerves.

I don't know. This goulash smells so good, maybe that's what's attracting the coyotes.

1/2 lb. bacon

3 large onions, chopped

2 cloves of garlic, smashed and minced 

3 tbs. Hungarian Paprika

1 tsp. Cajun seasoning

2 lb. beef pot roast, cubed

1/2 tsp. caraway seeds

4 cups beef or chicken stock

3 medium potatoes, cubed

1 15oz can of diced tomatoes

1 red and 1 green bell pepper, chopped 

1 tsp. thyme

Preparation

Heat a large braising pan and cook the bacon until it begins to crisp. Remove, chop and reserve. Add the chopped onion to the bacon fat and cook gently for about ten minutes until the onions turn golden. Add the garlic and cook an additional minute. Off the heat, stir in the paprika.

Add the stock, beef, bacon and caraway seeds, Cajun seasoning and bring to a boil. Simmer, partially covered for about an hour. Add the potatoes, bell peppers, tomatoes and thyme. Cover and simmer another half hour, stirring occasionally.

Serving

Take a bowl and fill it with the goulash and serve it with some homemade rye bread and butter. A salad and a large tankard of beer will round out this hearty feast. 

After all, living amidst a pack of howling coyotes can be stressful and a little comfort food is always welcome.

Quick breakfast burrito

A Quick Breakfast Burrito

During the week, I often forget to have breakfast in the morning. Ok, it isn’t so much that I forget, as I run out of time before I think of it. On the days that I do think of it, I often only have time for a couple of pieces of buttered toast.

Every once in a while, I remember to fix a nice breakfast while I still have time. This is one I like. These burritos are quick to prepare, and if you are really in a hurry, you can eat them as you drive, at least until they outlaw eating while driving. Until then bon appétit! 

Olive oil

1 small onion, minced fine

1 small hot pepper, minced fine

2 eggs, beaten

1/2 cup shredded quesadilla cheese

Cajun seasoning

1 large burrito wrap

Louisiana Hot Sauce

Preparation

Heat a non-stick skillet and a large cast iron skillet. Add enough olive oil to coat the bottom of the non-stick skillet. Add the minced onion and hot pepper. Cook until the onion starts to brown. Add the beaten eggs and swirl to coat. Add the quesadilla cheese and give it a sprinkling of cajun seasoning.

When the bottom of the eggs have set, fold one third of the eggs over the center and then fold the other third over the center, forming a long omelet. Let that brown on one side and then turn it over to brown on the other side.

While the omelet is browning, heat the large burrito wrap in the cast iron skillet. Once the omelet is browned on both sides, place it on the burrito wrap. Splash plenty of Louisiana Hot Sauce on the eggs and then wrap up the burrito wrap around the eggs. Let the burrito brown briefly on both sides and serve.

Serving

To serve your breakfast burrito, place it on a plate next to crisp potatoes which were fried in olive oil. Have plenty of hot salsa available to eat with your breakfast. You also want homemade bread which has been toasted and buttered. Finally, you want to have a large tumbler of orange juice and several cups of French Roast coffee.

Norman's baked pork cutlets

Norman’s Baked Pork Cutlets

I am still surprised at how many people think they don’t like pork chops or cutlets. What I suspect that they are thinking of overcooked, dried out pork chops that need a lot of steak sauce to make them palatable. 

Well, let me give you a tip. Anytime you take pork, or just about anything else, and bread it, sear it, douse it in spaghetti sauce, bury it under lots of cheese and then bake it till everything is bubbling and the cheese is golden brown, well ... um ... it will be good. Take my word for it.

8 thin boneless pork cutlets

Cajun seasoning

Flour

4 eggs

2 tbs. cream

Bread crumbs

Olive oil

1 lb. shredded mozzarella 

1/2 lb. of grated parmesan

Basil

Oregano
2 cloves of garlic, smashed and minced

1 batch of Marinara Sauce

Preparation

Season the pork on both sides with cajun seasoning. Break the eggs into a bowl and beat them together with the cream. Fill a bowl with flour and another one with the bread crumbs. Mix a little cajun seasoning into all three bowls.

Heat a large cast iron skillet and add enough olive oil to make about an eighth inch depth. Dredge the pork in the flour to coat both sides and then dip each in the eggs. Finally, coat them in the bread crumbs.

Add the pork to the cast iron and cook them until they are golden brown on both sides. It should take about three minutes per side, but don’t get out a stop watch. When they look right, go with it. Don’t crowd the pork. Do it in two batches if necessary. When they are done, place them in an oven proof casserole or braising pan.

Sprinkle the pork with the garlic, some parmesan, basil, oregano and then douse them good with the marinara sauce, enough to cover them. Don’t tell anyone, but I would also give it several dashes of Tabasco too. Now top everything with more parmesan and then add enough mozzarella to cover it all.

Place the pork in a 375º oven for about twenty minutes or until the sauce is bubbling and the cheese is golden brown. Allow it to cool so the cheese can setup, for about five minutes or so.

Serving

Serve a couple pork cutlets next to a big pile of spaghetti. Smother the spaghetti in unused marinara sauce. Next add a big pile of sautéed baby broccoli. Now sprinkle everything with grated parmesan cheese. Once you add in a salad and homemade bread and then open a bottle of Nero dʼ Avola (or any other good Italian red), you can call it dinner.

Giant steak burritos

Giant steak burritos

After all the rich food from the Christmas and New Year's holidays, I'm in the mood for something different. A big giant burrito is what I have in mind.

Nowadays, at least in the Chicago area, there are lots of places to get giant burritos. Some are chains and others are independent little restaurants. They weren’t so common twenty years ago. I remember the first time I saw one of the El Famous Burrito restaurants. I had to try it and I pulled in.

As I looked over the menu, I decided to order a steak and a chicken burrito. They weren’t expensive, and the place smelled great. After I paid, I waited for my order to be ready. Once the lady at the counter gave me my order, I was shocked to see how heavy the bag was. It was just two burritos, but it felt like I had a dozen in there.

When I got home, I pulled my two burritos out. The things were darn near the size of footballs! Try as I did, I couldn’t finish both of them. They were as delicious as they were big. These days the burritos don’t seem quite that big, but they are still large. When I make them at home, here is what I do.

1/2 lb. chopped round steak* 

Olive oil

Cajun seasoning

1 small onion, chopped,

1 small thin hot thai chili, chopped 

1 jalapeño pepper, chopped

1/2 lb. quesadilla cheese

1 tomato, sliced thin

2 extra large burrito tortillas 

Louisiana Hot Sauce

*Either chop your own, or buy it already chopped. Around Illinois, it is sold as taco meat. In the Upper Peninsula it is sold as pasty meat.

Preparation

Heat a large cast iron skillet and a even larger cast iron fry pan, both over medium high heat. Add a thin layer of olive oil and place the chopped round steak in the large cast iron skillet once it’s real hot. Spread it out, season it with cajun seasoning and let it brown. Once it looses all its pink, add the chopped onion and peppers. Continue cooking that until the onions soften and the beef starts to char. Turn off the heat on both pans. It’s time to build the burritos.

Place the red hot fry pan on a wooden cutting board. Don’t use your best one, because it will leave a scorch mark. Center a large burrito tortilla on it. Place half of the beef mixture on it in the center near one end. Add half the cheese and then add half of the sliced tomato. Now, carefully, so you don’t burn yourself, start rolling up the burrito on the hot cast iron. Once it is half rolled, fold the edges over and roll it all the way up. Let it sit on the hot cast iron with the seam down for a while. Roll it over and give it another few seconds on the hot iron. Now repeat with the other burrito.

Serving

Burritos go great as a light lunch with tortilla chips, salsa and lots of ice cold beer. If you really want to indulge, make a few margaritas to go with your lunch.

Note: If you have leftover roast pork, beef or lamb from the holidays, simply chop that up and use it in these burritos. It’s a good way to gobble up leftovers.