Wednesday, March 4, 2015

Abuelo's - The Flavor of Mexico

This is an amazing restaurant we discovered in Abilene a little over two months ago. Since we have eaten at three different Abuelo's locations (Abilene, Austin and Arlington) a total of five times. We absolutely love this place! They have locations in 15 different states so if you are lucky enough to be close to one I HIGHLY recommend! Here is what we had on our first visit:
An appetizer of Queso Diablo with their wonderful salsa assortment - chipotle, 
tropical and regular (my names for these). With such wonderful salsas
we've decided the appetizer is unnecessary, but still oh so good!
 This was my enchilada plate. They have regular enchilada plates or you can
create your own. You can choose two to four enchiladas, each can be a different kind with
a different sauce. Above is two chicken enchiladas with fire-roasted queso sauce.
 John had the fajita chimichanga. One thing we love about this place is you can
get papas (potatoes) instead of rice. Neither of us are huge fans of rice, so having
a choice other than double beans is great! 
Yes, we even had dessert! Tres leches cake - yummo!

Other things we have tried - Firecracker shrimp tacos, fajitas, durango burrito, an enchilada plate with a spinach enchilada with cream sauce - avocado enchilada with ranchero sauce - chicken enchilada with green chile sauce. I'm sure I'm missing some things but it's all good!

Sunday, March 1, 2015

Sweet Bacon Wrapped Venison Tenderloin

I have made this twice now and it is soooo yummy!! I have two more tenderloins in the freezer and can't wait to make this again. I found this recipe at Food.com. It is simple and delish but does require planning ahead since you marinate the tenderloin overnight. The original recipe adds white sugar on the outside of the bacon to make a sweet "crust". I have not tried this, I like it perfectly well without the add sugar. Here is what I did:

2 venison tenderloins, about 1 to 1 1/2 lbs each
2 cups low sodium soy sauce (the original says not to use the low sodium, but what can I say, I'm a rebel)
3 cups brown sugar (I have used both light and dark, have no pref)
7-10 slices thin cut bacon (I again went with low sodium)

In large ziploc bag mix the soy sauce and brown sugar.
Add the tenderloin, turning to coat completely. Let marinate in fridge a minimum of three hours, overnight is best. I've done both and there is a difference. Remove tenderloins from marinate and set marinate aside. Preheat oven to 350 degrees.
Wrap tenderloins with bacon. Place on broiler pan. Douse with the marinate. Bake on center rack of oven for 40 to 50 minutes for med well, basting with the marinate about every 10 to 15 minutes. Let sit for five minutes.
Serve and enjoy!

Shared with:

 Ms. enPlace

Friday, February 27, 2015

Menu Plan 02.27.15

Wow, I can't believe February is almost over! I have one carry over from last weeks menu, the fish. I was just too tired! For now this is the plan for the coming week:

Friday
Battered Fish with Fluffpuppies and Slaw (L)
Date Night

Saturday
Overnight Chia Breakfast Pudding* (B)
Spaghetti with Salad and Garlic Bread (L)
Corndogs with Chips

Sunday
Breakfast Pizza* (B)
Chili Mac with Salad (L)
Grilled Cheese with Tomato Soup

Monday
Burgers with Fries (L)
YOYO

Tuesday
Sausage Wraps with Veggies

Wednesday
Fish Tacos with Beans

Thursday
Shepherds Pie with Roasted Squash (L)
Frito Pie with Jalapeno Poppers

Thursday, February 19, 2015

Menu Plan 02.20.15

Had a great time visiting with my mom this last week. This coming week is rather iffy but this is the plan for now:

Friday
Salad with Grilled Chicken
YOYO

Saturday
Sausage and Pepperoni Pizza

Sunday
Chicken Pot Pie with Salad

Monday
Venison Chili with Mexican Cornbread

Tuesday
Quiche* with Fruit

Wednesday
Chicken Alfredo with Garlic Bread

Thursday
Battered Fish with Fluffpuppies and Slaw

*New Recipe