Leftover Roast Beef Burritos

I'm bad about using leftover roast meat, so I googled some recipes and we really liked this one.

Leftover Roast Beef Burritos

Ingredients

·         1 tablespoon vegetable oil

·         1 onion, diced

·         1 clove garlic, minced

·         1-2 cups chopped cooked roast beef (from roast, not deli meat)

·         1 (8 ounce) jar prepared taco sauce

·         1 (4 ounce) can diced green chile peppers

·         1/2 teaspoon cumin

·         1/8 teaspoon red pepper flakes, or to taste (optional)

·         6 (7 inch) flour tortillas

·         1 1/2 cups shredded Cheddar cheese

·         Refried beans (homemade)

·         2 cups shredded lettuce

·         Sour cream

Directions

1. Heat the oil in a skillet over medium-high heat. Stir in the onion and cook until tender and transparent.  Add garlic and cook until fragrant. Mix in roast beef, taco sauce, green chile peppers, cumin, and red pepper flakes. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 10 minutes, or until thickened.
2. Arrange tortillas on a clean, flat work surface. Spread a bit of the beef mixture in the center of each tortilla. Sprinkle evenly with cheese and top with refried beans. Fold over ends and sides.  Place back in skillet, and warm until cheese is melted.
3. Serve warm and top with lettuce and sour cream.

TEXAS ROADHOUSE ROLLS

I tried these years ago and we weren't impressed.  I'm not sure if this is a different recipe, or if I've just gotten better at making bread (hopefully the latter ;), but these were so delicious.  They were super light and fluffy and they were so good with the cinnamon honey butter.

TEXAS ROADHOUSE ROLLS

INGREDIENTS:

·         1 1/4 cups whole milk (105-110 degrees F)

·         1 (1/4-ounce) packet active dry yeast

·         3 tablespoons honey

·         1/4 cup unsalted butter, at room temperature

·         1 large egg, at room temperature

·         1 1/4 teaspoons kosher salt

·         4 cups all-purpose flour

·         Cinnamon honey butter

DIRECTIONS:

1.       Combine milk, yeast and honey in a small bowl; let stand until foamy, about 5 minutes.

2.      In the bowl of an electric mixer fitted with dough hook attachment, beat the milk mixture, butter, egg, salt and 2 cups flour on medium-low speed until a smooth batter forms, about 1-2 minutes.

3.      Gradually add remaining 2 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.

4.      Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with plastic wrap sprayed with non-stick spray and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.

5.      Gently deflate dough by punching down. Working on a lightly floured surface, roll dough into a 1/2-inch thick rectangle. Fold in half, gently pressing the edges to seal. Using a rolling pin, roll the dough again into a 12×8-inch rectangle; cut into 15 rolls.

6.      Line 2 baking sheets with parchment paper. Place rolls onto the prepared baking sheets. Cover with plastic wrap sprayed with non-stick spray and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

7.      Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 14-16 minutes.

8.      Serve warm, brushed with cinnamon honey butter.

Cinnamon Honey Butter

2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

1-2 tsp cinnamon

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed.

GARLIC BUTTER SCALLOP BOWLS

We had a bag of frozen scallops left over from Toledo and I didn't use them for a long time because Jeremy is scared of all things that come from the ocean (or any body of water).  However, I'm glad I finally did because we BOTH really liked this.  It would be good with shrimp too.  Don't skip the salt.

GARLIC BUTTER SCALLOP BOWLS

INGREDIENTS:

·         3 tablespoons unsalted butter, divided

·         1 pound scallops

·         Kosher salt and freshly ground black pepper, to taste

·         3 cloves garlic, minced

·         Juice of 1/2 lemon

·         Kosher salt and freshly ground black pepper, to taste

FOR THE CILANTRO LIME RICE

·         2 cups white long grain rice

·         1/4 cup chopped fresh cilantro leaves

·         3-4 tablespoons butter

·         4 tablespoons pine nuts

·         Juice of 1 lime

FOR THE PICO DE GALLO

·         2 Roma tomatoes, diced

·         1/4 cup diced red onion

·         1/2 jalapeno, seeded and minced, optional

·         2 tablespoons chopped fresh cilantro leaves

·         Juice of 1 lime

·         Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1.       To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.

2.      To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.

3.      Melt 1 tablespoon butter in a large skillet over medium high heat.

4.      Remove the small side muscle from the scallops (or just defrost frozen ones), rinse with cold water and thoroughly pat dry.

5.      Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

6.      Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

7.      Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

*would also be good with shrimp

This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/26/garlic-butter-scallop-bowls/

Creamy Ricotta Corn and Tomato Baked Ziti

·         Cooking spray

·         1 pound dried penne or ziti pasta

·         15 to 16 ounces whole-milk ricotta cheese

·         2 cups whole milk

·         1/2 grated grated or shredded Parmesan cheese

·         3 cloves garlic

·         1 1/2 teaspoons kosher salt, plus more as needed

·         1/4 teaspoon black pepper

2-3 medium tomatoes, diced

·         2 cups fresh or frozen corn kernels

·         1 tsp dried basil

Bring a large pot of salted water to a boil. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Coat a 9x13-inch baking dish with cooking spray; set aside.

Add the pasta to the water and cook until al dente, about 9 minutes or according to package directions. Meanwhile, place the ricotta cheese, milk, Parmesan, garlic, salt, and pepper in a blender and blend until very smooth; set aside.

Drain the pasta and return to the pot. Add the tomatoes, corn, basil and ricotta sauce and stir until thoroughly combined. Transfer to the baking dish. Cover tightly with foi

Bake until bubbling around the edges, 30 minutes. Uncover and stir to evenly coat with sauce. Taste and season with salt as needed.