I made melt-in-your-mouth beef burgundy tonight, not one ingredient was from Aldi, so I shouldn't be writing about it, but it turned out perfectly. Sure wish I would have waited until I am over this horrible allergy thing so I could have enjoyed it more, but I found a perfect roast with a green "TPR" (temporary price reduction) sticker on it at Cub and I couldn't leave without it ($1.99/lb.). I was in Cub to pick up a few spices that I can't buy at Aldi.
I had a bet going with myself that if my husband put salt on his food without tasting it first, I was going to get up and leave and let him figure out what he did wrong. He didn't, thankfully. These are the thoughts that happen after you turn 45. I hear they become worse over the next 10 or so years. I also hear that at some point, it won't occur to me that these thoughts are not normal.
The beauty in the picture is my baby. She weighs as much as a small child too. I have wanted an enameled cast iron dutch oven forever, but I was not going to pay $75 for one. Guess what? Aldi got some in. They were $39.99, still too much for me.. then one day, they marked them down to $19.99. Perfect beef burgundy would not have been possible without this wonderful thing, thank you Aldi!
Chicken Burritos
- 1/2 bag frozen grilled chicken breast strips
- 1 jar salsa
- 1 cup sour cream
- 1 pkg. 10-count flour tortillas
- 1 cup shredded cheddar cheese
- 1 tsp. olive oil
Grease Crock Pot with olive oil.
Place chicken and salsa in Crock Pot. Cover and cook on high for 4 hours or on low for 8-9 hours. Add sour cream during the last hour.
Heat individual flour tortillas for a second or two in a fry pan. Fold chicken mix into tortilla and add cheddar cheese and additional sour cream, if desired.
Disclaimer: I do not own these recipes. I cook from memory and often adapt things I've seen, tasted, heard about, or read about.
No comments:
Post a Comment