K11 Owners Group

[MakaSichu]

Me, I'm going to make this for supper tonight.

My Mom use ta make this when I was little.

CHICKEN DORITO CASSEROLE

1-2 lbs. chicken, cooked and de-boned.
1 lg. bag Doritos
1 can cream of chicken soup
1 can golden mushroom
1 1/2 c. chicken broth
1 sm. onion, chopped
1 can green chilies
1 cup grated Cheddar cheese
celery, chopped up
1 can whole kernel corn

Mix all the ingredients together, pour in a casserole dish. Bake at 250 degrees for 30 to 45 minutes.




Two nights ago, I made this all for the first time.

Pork Carnitas
3 pounds pork shoulder, seasoned with crushed garlic, salt and pepper then slow cooked at 275 for 7 hours.
De-bone pork and leave in chunks, set aside.

In a large skillet, pour in some fat from the cooked meat and add the following:

4 cloves garlic, minced
Mexican oregano to taste
1-2 tbs ground cumin
½ a bunch fresh cilantro, chopped finely
Juice of one lime
½ cup finely chopped onion

Heat oil to med-high, and braze / fry the pork until most sides are a little crispy / browned.

Remove and shred lightly.
Serve on flour tortillas with sour cream, grated sharp cheddar cheese, lettuce and the salsa below.




Roasted Chile Pepper & Tomatillo Salsa

6 to 10 chile peppers of your choice (such as poblano, jalapeno, serrano, etc.)
5 medium tomatillos
1 bunch green onions, finely chopped (best in food mill)
6 cloves garlic, minced
1 onion, finely chopped, (best in food mill)
8 roma tomatos, de-seeded and finely diced (best by hand)
1 teaspoon coriander seeds, toasted and crushed
Juice of 1 lime
1/2 bunch cilantro, finely chopped
Coarse salt to taste
Corn chips

Lightly toast coriander seeds by cooking them in a small dry skillet over medium heat until the aroma is released. Crush with a mortar and pestle or seal in a plastic bag and crush with a heavy pan.

Preheat the broiler of your oven to high. Wash and dry the chile peppers.
Remove husks from tomatillos; wash and pat dry.
Place chili peppers and tomatillos on a baking sheet; broil 3 to 5 minutes each side until
blackened. Remove from oven.
Place hot chile pepper in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10
minutes.
After 10 minutes, remove chile peppers, remove stems, skins and seeds.

Roughly chop tomatillos, chile peppers and green onions. Place in food processor or blender and add garlic and toasted coriander seeds. Pulse until uniform in texture, but not pureed. Stir in lime juice,
cilantro, and salt, to taste.

[owrstrich]

i would rather eat cardboard than that tub of goo...

now back to the kitchen...

j o
_________________
yeeeeeehaaaaaaa...

[MakaSichu]

[Phil Marvin]

[quote="MakaSichu Are you bare foot and pregnant?
If not, make yourself useful and get me a beer while you're in there. [/quote]

Hi, MakaSichu,
From the sound of your post, it looks like you will fit right into this group. Welcome!

Ride Safe,
_________________
Ride Safe,
Phil Marvin in El Paso, TX
'94 K75A/3
'95 K75RTP