PANCHOS: NOM NOM

I recently went out for Mexico at a spot called Pancho's in Teaneck NJ. It's a favorite of my friend who lives in the area. It has a cute atmosphere, pretty good service and they sell a drink that comes in a pineapple. What more can you ask for right? I'm usually not a salad person unless it is filled with a ton of things that aren't healthy for you at all. I got the Mexican salad which was pretty tasty. Could have been a bit bigger but it did the job.

SPAGHETTI W/ GARLIC AND OLIVE OIL

I was reading People Magazine on my way home from work and came across this recipe for Spaghetti with garlic and olive oil. Apparently this is Rihanna favorite meal to get at the Beverly Hills restaurant Scarpetta.


INGREDIENTS:
1/4 Cup extra-virgin olive oil
1/2 pound of spaghetti
3 garlic cloves, thinly slices
A pinch of red pepper flakes
2 table spoons of chopped fresh parsley


Bring a large pot of well salted water to a boil. Add the spaghetti and cook until it is aldente.

 As the pasta cooks heat the olive oil in a saute pan over medium heat. Add the garlic and saute for 1 minute. Add the red pepper flakes. continue sauteing until the edges of the garlic just begin to brown, about 2 more minutes. Add the reserve cup of pasta water and a pinch of salt. Continue to stir for 5 minutes.

 Turn heat down to medium-low and add the drained pasta with the oil, parsley and garlic mixture.  Toss until the pasta has absorbed most of the liquid, about 3 minutes

QUESADILLA CASSEROLE: NOM NOM NOM

I  CAME ACROSS THIS RECIPE FOR A QUESADILLA CASSEROLE WHILE I WAS BROWSING THE WEB FOR NEW RECIPES .  I WANTED TO MAKE SOMETHING QUICK AND TASTY AND THIS DID THE TRICK. THIS MEAL IS ALSO VERY CHEAP TO MAKE WHICH IS ALWAYS A PLUS.

INGREDIENTS

• 3 tablespoons vegetable oil
• 1 Pound of ground beef
  One 29-ounce can black beans, drained, 1/2 cup 
• liquid reserved3/4 cup chopped onion
• 1 1/2 cups frozen corn kernels, thawed
• 1/2 cup chopped flat-leaf parsley
• Five 10-inch flour tortillas
• 8 ounces monterey jack cheese, shredded
• 1 cup store-bought enchilada sauce

                    In a skillet, heat the oil over medium heat. Add ground beef and onions. Cook until beef is brown.

Once beef is brown add corn, parsley, and beans to skillet. I added red pepper flakes and salt to the mixture.

                                                     Add 1 cup of Enchilada sauce            

                                    

In a greased pan add a thin layer of the beef/bean mixture

Place two tortillas in the pan and add cheese on top. Continue to layer more of the mixture then two more tortillas and cheese.

Heat oven at 400 F. Once you are done layering place pan in oven for 30 minutes. Transfer to the broiler for only 1 minute.

Feel free to serve with some left over enchilada sauce.