Thursday, May 23, 2013

Homemade Crunchwrap Supreme

I used to love Taco Bell. When I wanted "Mexican" food, that meant I wanted Taco Bell. I know, it's laughable. And I've really only ever ordered two things. First it was always a Grilled Stuft Burrito. Now it's a Crunchwrap Supreme. (I say "now" loosely because I don't remember the last time I went to a Taco Bell. Wait, I just remembered. It was a few months ago. Before that though, it was a long time. Probably, like, another few months.)
That being said, I was super intrigued by this "homemade" version. I kept my expectations low and was, I'm so sorry pardon my pun, Supremely surprised! (I'm really sorry about that.)

The instructions get really confusing to me, so I attempted a picture tutorial to accompany the instructions. 

Recipe and picture from Mary Quite Contrary Bakes

Homemade Crunchwrap Supreme

12 "burrito size" flour tortillas
6 corn tortillas
1 lb ground beef
1 pkg taco seasoning of your choice
 1 jar of taco cheese (found in the same aisle as the Mexican foods/or chips)
(I have NO idea what that means but I couldn't find it and used a jar of Salsa Con Queso instead)
1 container of sour cream
 3-4 tomatoes (depending on size)
1 bag/head of iceberg lettuce

**Please note these quantities and measurements for filling crunch wraps are estimates. You should adjust filling amounts to suit your own taste.

Preheat oven to 400 degrees F.  Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas.  Put the 6 cut out flour tortillas aside.  (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.)  
Sidenote: I didn't do that. I cheated and used a smaller size of packaged flour tortillas. I had to trim some of the medium tortillas so the larger tortilla could wrap around it but I found this to be easier for me than tracing and cutting tortillas.

Place 6 corn tortillas on a baking sheet and bake until crispy (I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking).  Put oven to "warm".  

Cook the ground beef with the taco seasoning as directed on packet and set aside (I actually used homemade taco seasoning I got from here).  

Chop tomatoes and lettuce.  

Have a medium size skillet ready on the stove and have a counter surface with all of your ingredients ready to assemble.  

Microwave a full size flour tortilla for about 10 seconds (or until warm) and lay onto counter surface.  

Place some ground beef in the center of the tortilla 

and top with some of the cheese. 

 Lay a corn tortilla on top and press down slightly.  

Top corn tortilla with some sour cream (I did about 1-2 TBSP) 

and some chopped lettuce and tomato.  

Top entire thing with one of the cut out flour tortillas that are the same size as the corn tortilla. 

Fold each side of the larger tortilla up until all the filling is covered, pressing down to somewhat seal it.
First attempted crunchwrap

Second attempt - perfection

Spray the cooking pan lightly with cooking spray and place the crunch wrap into it, seam side down.  

Cook on low-medium, pushing down lightly with a spatula, for 2-3 minutes on each side. 

Place on serving pan in oven to keep warm until ready to eat.  Continue with other ingredients until you have made all the crunch wraps.

 Enjoy! Bella did!

Chicken Alfredo Rollups

One of my favorite things to make and bring to people who need meals are these Lasagna Rollups I found in Taste of Home. (I'll post that recipe another time when I can include a picture). So I recently saw this recipe for Chicken Alfredo Rollups, which are really similar and probably packed with more creamy and glorious calories. And who in their right mind says no to that?
This ended up being a little more time consuming than I anticipated but it was totally worth it. So was making the homemade Alfredo sauce. Do that.

Recipe from Mmm...Cafe

Chicken Alfredo Rollups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below) (I highly recommend it)
2 cups cooked, shredded chicken (I used rotisserie)
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. (I didn't blot them dry but I made sure they weren't soaking wet. I think it's to keep it dry enough to roll but not so dry that they stick. It's a little tricky.) Spread about 2 Tbs. alfredo sauce over each noodle. (If there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Tuesday, May 7, 2013

I don't have words.

Or a computer. And nothing I say will be even a little bit eloquent. But I'm drowning in the emotions I keep quiet. I'm choking on the words I'm forcing to stay in.

I can't say them well and I know I'll regret saying anything at all, but I am so lonely. Motherhood is isolating. My kids are the only human interaction I have through most of the week. My husband is typically the only adult I can talk to. It's not fair to him. But I say or do the wrong things to keep people away. I can't seem to get it right.

I don't want anything from this and I hope no one even sees it. But I'm having to force myself to be as honest here as I always intend to be. And right now, that honesty is sad, worthless and alone. And cutting this short.

Press restart.