Cass' Kitchen

More Sushi, two different occasions

Ingredients Taco meat Lettuce shredded Tomatoes diced Shredded cheddar cheese Nacho cheese Sour cream Burrito shells Small taco shells Tostada shell Assembly 1. Take the large burrito shell and add nacho cheese in the middle. 2. Add your taco meat on top of the nacho cheese. 3. Put a tostada on top of the meat. 4. Now add your favorite toppings, tomatoes, lettuce, shredded cheese, sour cream, etc. 5. Put your small taco shell on top of everything. Start folding your burrito shell on one side and work all the way around until you have closed the entire top. 6. Flip the whole thing flap side down on a preheated skillet. This will seal the wrap closed. 7. Brown on both sides. 8. Enjoy

This is made quite easily. I use frozen grilled chicken breast strips. Put some in a pan and let them heat up. Add a little bit of water, cumin, chili powder, garlic powder, onion powder, and S&P. Let most of the water evaporate. Then take a large burrito shell, add the chicken, shredded cheese, tomatoes, lettuce, bacon bits and ranch. Roll it into burrito form. Put on cast iron skillet seam side down to press the seam together. Flip heat other side then enjoy!

Steak Sandwich Round II

Steak sandwich with grilled onions, and green peppers smothered with cheese

Sushi

Baked Chicken Wings with Buffalo Hot Sauce, Black Beans and Twice Baked Potatoes. CHICKEN WINGS Preheat oven to 450 degrees Separate the wing from the drumstick Dry the chicken pieces completely. Salt heavily Bake on a cookie sheet for 30 min. Remove and flip over. Bake an additional 10-15 min. Sauce with your favorite hot sauce, bbq or whatever your heart desires.

Here is a lamb Kofta meatball that I made this weekend.