At our house we periodically have what we call "Mexican Saturday". We love Mexican food so we will have a Saturday filled with our favorite Mexican foods. We usually start off with Mexican shrimp cocktails and lots of tortilla chips with fresh Salsa and Guacamole. We then move on to other dishes like fish or shrimp tacos, and more often then not burritos filled with potato and green chili.

These things are awesome! It might sound like a weird combination of flavors but they really are amazing. We used go to Puerto Penasco several times a year and we would buy these from food vendors on the beach.
You will need several potatoes, Anaheim peppers, bacon, one onion, 2-3 cloves of Garlic, some flour tortillas, and some cheese.
So find a pan and fry up some bacon. Use as much or as little as you like, this is not the main ingredient we are just rying to add some flavor and provide some fat to cook later ingredients. You could even skip this part and just use some olive oil.
While the bacon is getting happy in the pan you need to burn/roast
the Anaheim peppers. These are my favorite peppers. They are very versatile,with good flavor and they are still cheap. I substitute these for Bell peppers all the time. I love buying them down in the South where I live too. Every time I'm at the check out stand the cashier will pick up the peppers and ask me what they are. I tell them and they quickly grab their little cheat sheet to look up the code. Surely there are other people that buy them too. I can't be the only one. However They always ask me every single time.
Anyways, I roast mine on the grill to intensify the heat and give it a smoky flavor. You could use green chilies from a can, but they are not as good, more expensive, and there just isn't any fun in it. I fire up my barbecue grill and toss them on the rack. Pay close attention and turn them when the skin begins to blacken. It should only take a couple of minutes. You could just use a blow torch or hold them over you gas burner on your stove if you have gas. (I could make a joke here, BUTT Ill refrain) let them cool off for a while as you continue with the other goods.
Oh yeah you should have your potatoes in salted boiling water. This should probably be the first step.
Your bacon should be nice and crispy by now so pull it out of the pan and crumble it. And uhh depending on how much bacon grease is in the pan you might want to drain some off, or not, that depends on your diet plan, not mine.
The above picture is one onion diced and three cloves of garlic diced soaking up the hot bacon grease and all the bacon bits left behind. Doesn't that look yummy, well it would if I had any photo skills but I don't, (I do have some numb chuck skills but we wont go into that) so you will just have to imagine the smell and taste of it. Cook it until it is nice and translucent. I would say cook it until its browned, but there were enough bacon remains in the pan that it looked brown when I put it all in.
If you read this whole post and realized that boiling potatoes is the first step then you will be in good shape and your potatoes will be nice and soft. Cut them into cubes and add them to the pan full of grease, onion, and garlic. Now brown those potatoes. oh yeah and add some salt and pepper. Don't be afraid of the salt, potatoes can suck up more salt than the dead sea! This is how potatoes were meant to be cooked. Sure you can cook them millions of other ways but they really were meant to be put in hot bacon grease! So while the potatoes attain the state of nirvana, you have a few minutes to peel off the blackened skin from your peppers. the skin peels off really easily. then gently cut them open and lay them out flat. You can now use a knife to scrape all the seeds out. then dice and you have green chilies, they will look just like they came out of a can, except greener, fresher, smokier, and obviously more flavorful. These babies are what makes this dish so make sure you get them right.
Now add these babies and the bacon into the mix and you will truly have some awesome flavors and smells in your kitchen.
Next for assembly. I'm no expert in making burritos, but I have watched other experts. (at Taco Bell) Its simple really just place all the goods in the center of the tortilla and roll it up and fold the sides over. Right? Lets see how I did...
We must not forget the cheese, whats a burrito without cheese! Oh yeah the cheese melts faster and it all tastes better if the tortillas are warmed. If your gonna go all out make your own tortillas, and cook them enough to have some of those brown and black spots on them. Mmmm. Or if you live in Phoenix AZ then head on over to Carolina's. I have eaten a lot of tortillas in my day but I have never, ever, ever, ever had any that taste as good as theirs do. prepare yourself for a bit of a scary neighborhood, and a total hole in the wall restaurant, however it is well worth it. While buying your tortillas I recommend getting a potato and bean burrito and a Machaca double wrapped.

Not bad if I don't say so myself, I think I might be qualified to roll burritos for Taco Bell.
Now go eat that thing and enjoy, or add some salsa, and then eat it.

Ok so this is so easy...
So Yummy...
Super versatile...
and it freezes really well.
What could be better than coming home from church (on a Fast Sunday)
and Dinner is done, and smelling up the whole house.
I made this on Saturday night, along with some Country Whole Wheat bread with Herbs. I have been craving some homemade bread for a while and I always like to try out new bread recipes.

We have to take a pause in the recipe here for a funny story...
First I submit to you a question. Is it thievery to take some fresh herbs growing in front of a vacant house? I say no, but Bec says yes! As I was saying earlier I have been craving homemade bread for a while and I like to make bread that I can use our Wheat from our food storage in. We have tons of wheat in our food storage. I wanted to make some country whole wheat bread with rosemary. Doesn't that sound good and kind fancy too. Perfect for Sunday dinner. I could always go to the store and buy some fresh rosemary, or I can go down the street to a condo where our friends the Joners used to live and they had a huge rosemary bush in their front yard. So I told Bec that I would be back in a few minutes because I was headed to get some rosemary. She told me that I was stealing and that God was going to punish me. I told her I was only going to snip some if the house was still vacant. If somebody was there I would not do it. So just as I headed out the door this massive thunder storm busts the sky wide open. This is the best thunderstorm that I think I have ever seen. The lightning was striking within a mile for sure. I actually was scared and came back inside to ride out the storm. Amazingly the girls slept through it. And we did not lose power. We did however have the overloaded surge protector that all my computer equipment is hooked up to get reset (twice). My computers are all good, except one of my monitors no longer works. I m sure I can fix it though. So I did go cut some rosemary after the storm was over. Obviously nobody lives in that condo yet. The rosemary Bush is so overgrown its practically covering the front walkway. The way I see it I was doing the landlord a favor in trimming it back a little. I didn't take any pictures of the bread, however it turned out fabulously and was the perfect compliment to dip into our beef stew juices. So now back to the Beef Stew!

This is everything I used apart from some salt and pepper.
2 cans of stewed tomatoes
1 can of corn
2 Humongous (IDAHO) Potatoes - not Wada, Sorry Steve
4 carrots - that was all I had left
1 onion
3 cloves of Garlic

I would have put more carrots in if I had more, I also would have added 4 or 5 stalks of Celery (leaves included), But I didn't have any. I chopped everything up minus the stew meat, it was already chopped, and tossed it all into the crock pot. added a little salt and pepper, put it on low, and went to bed. I don't always use stew meat when I make this. Sometimes when I'm cleaning out the freezer and I find a mystery steak that is looking a little freezer burned, I think... Hmm. Im not going to be grilling this frozen piece of Tundra up. Thats when you have to think of beef stew, cause something like that will work nicely in beef stew. Oh yeah, don't add any water to this, you get plenty of juices from those cans.

After eating two giant bowls I loaded a zip lock and off to the freezer it went. This stuff tastes as good if not better after being thawed. Enjoy! Oh and if you see some guy snipping a few sprigs of herb from your front walkway, don't worry about him, I'm sure he's harmless. Besides who plants herbs next to their front door anyways?

WOW! I can't get enough of this stuff. We will be homesick for AZ now for the next couple of days because we used to go to Nielson's Frozen Custard and eat this. However several years ago I started making my own and now I'm going to share the recipe with you all. It takes some time and effort, but it is so worth it. We make it every year on the 4th of July and then again at thanksgiving as a part of Banoffie pie. I'm not sure if I can let that secret recipe out yet. Anyways here we go!

2 Cups of Milk (any kind I use Skim)
3/4 Cup of Sugar
6 whole eggs
1 Tablespoon Honey
1/4 teaspoon Salt

First Make Custard. This is the hard part. Making Custard is an art that I learned while serving a mission in Ireland. For a while I lived with a guy from England and he taught me how to make perfect custard. You can make it from powder, or you can make it from scratch with eggs. For this recipe I highly recommend making it with eggs. Now there are some people who will tell you to that you need to scald your milk and then mix with your eggs to avoid scrambling your eggs, but I prefer to build up my Popeye muscles by whisking forever! I put all the above listed ingredients into a pot and whisk quickly and constantly on medium heat for about 10 minutes. You will get lots of foam from all the whisking but thats ok. The main thing is not to burn the mixture and especially not to scramble the eggs. When the mixture coates the bottom of a spoon it is done!
Mmmm. thats some good lookin custard. So its important to transfer the pot to a cold or ice water bath and continue whisking as it cools so as not to burn it. Or you could serve it hot like this on top of a slice of Apple Pie. After it cools a bit you can put it in the fridge and it will thicken to a pudding like consistency. Pour the Custard into your Ice Cream machine, maker, hand crank thingy or whatever you use to make Ice cream.

Frozen Custard
2 Cups Whipping Cream
1 Tablespoon Vanilla
1 pot of cooled Custard
Now let it churn for a while. You of course will have to add ice and rock salt if you use a machine like mine...

At this point it is very important to Adhere to my other 4th of July traditions.
Barbeque some ribs and other goods, make some other good eats, and most importantly...
Drink a root beer in a frosty mug.
After 30 - 60 minutes you will have some awesome Frozen custard. It should be very thick and yet still smooth like soft serve ice cream. Its very important to eat it right away before it melts : )
And its always better fresh, then frozen later.
I highly recommend adding fresh strawberries and bananas. Nothing could be better! Enjoy!

The food blog has gone through a dry spell lately so here is a quickie. Bec and I made this cake for the 4th of July. Thats in two days from now, we are eating it early, because its too good to wait. Plus our regular 4th of July traditions include frozen Custard with fresh Strawberries and Bananas. So check back soon to see that Recipe! This was Bec's idea so I have to give credit to her, plus she did most of the work. She got the recipe from my mom in an email, in response to some kind of recipe spam mail that Bec apparently spammed out to everybody in her address book. Thanks for the recipe mom, its delish!

I'm not sure what its called so I'm calling it Super Yummy Flag cake

1. Bake a white cake from scratch, or from a box, thats what I did.

2. After it cools, poke holes all over with a wooden spoon. I used a tooth pick and poked as many as possible.
3. Make Jello - per instructions on box. We used Raspberry. Pour Hot Jello all over cake.
4. Let cake cool in refrigerator overnight or for as long as you think you can wait. ( its hard to wait for some things)
5. Cover with Whipped cream, and have your wife decorate with Blueberries and Strawberries, or whatever sounds good to you.

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