"-L." > wrote in message
oups.com...
>
> cybercat wrote:
> > Pork chops on the bone were $2 a pound this week. I love this meat when
it
> > just falls apart, so I brown and braise it, usually with rosemary and
fresh
> > ground pepper.
> >
> > Those of you who cook pork this way, how do you serve it? What with?
> >
> > Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
rice
> > and gravy and broc.
> >
> > Just looking for new ideas.
>
> I'd use it in a Mexican dish - like my Baked Burritos: Usually I
> sautee some garlic, onions and peppers (whatever kind I have), add some
> salsa, a bit of sweetener (either sugar in the raw or Karo), black
> pepper, chili powder, and whatever else I feel like (I usually add
> veggies like zuchini, broccoli and/or spinach). Add the meat and some
> cooked beans (optional). Wrap in tortillas with some cheese, and place
> in an oiled baking dish. Top with a little cheese, cover with oiled
> foil, and bake at 350F for 25 minutes.
>
> If you want to use it this way, I'd adjust the spice mixture a bit
> while cookin,g leaving out the rosemary and adding some chiles,
> oregano, a tad of cumin and some chili powder. You can brown them in a
> non-stick skillet, toss them in the crock pot and let them cook
> overnight. Cool and refridgerate. The next day (or whenever), use the
> meat as above.
>
> You can also do this with beef or chicken. It's a good way to use
> leftover meat, too.
>

Yum, Lyn! The funny thing is, I have had burritos on the brain lately,
so this sounds good. Question: have you ever made up burritos and
frozen them individually for snacks? I have a houseful of teenagers
coming for the weekend, and I was trying to think of something besides
pizza and pop tarts to have for them to grab and pop in the microwave
when they get hungry. These are big boys, and still growing, so I want to
have hearty stuff around. (And I don't want to cook while they're undefoot.)