prep 10 min. ready 20 min. serves 4-6 This recipe was in the April 2019 issue of Bon Appétit magazine to which we subscribe. They featured several salads in this issue. Since it has been getting so warm, I thought this …
prep 10 min. ready 30 min. serves 2-4 I saw this recipe in the August 2018 issue of Bon Appétit magazine, and it looked awesome. This is my version of their recipe. I was able to make four wraps with the ingredients …
prep 10 min.
ready 1 hr. 10 min.
serves 4-6
It is finally grilling season. My son and I cooked steak tacos for dinner for his girlfriend and my wife last night. My son is a self-taught master chef on the grill, and he loves preparing rubs for different meats. He is very good at cooking pork spare ribs and beef brisket as well as anything he puts on a flame. Some of our best-grilled meats have been cooked by him, and I could not compete. For this Mexican style taco, we used sirloin rather than traditional skirt steak. He made a rub consisting of Poblano peppers, chili powder, fresh minced garlic, sea salt, ground black pepper, fresh lime juice and then topped it with limes. The steak marinated in the refrigerator for about an hour before he put it on the very hot grill. It cooked to perfection in just a few minutes. Luckily for us, the gas in our grill ran out when we were DONE grilling. I need to make a mental note to check the grill at least once a week now that it is grilling season.
I have been making this style of taco for some time. I love the red onion marinated in red wine vinegar. The fresh cilantro and lime add a great flavor. I used six-inch white corn tortillas. These turned out really well and were a hit for dinner. Next time I think I will used grilled chicken. I will have to do another post in the near future.
Ingredients
Marinade
• 1 teaspoon chili powder
• 1/4 teaspoon ground sea salt
• 1/4 teaspoon ground black pepper
• 1 lime, juiced
• 1/4 can poblano peppers
Steak
• 1-1/4 lb. top sirloin or skirt steak
• 1/2 cup chopped fresh cilantro
• 2 limes, cut into wedges
• 1/2 cup chopped red onion
• 1 cup red wine vinegar
• 1/2 cup cherry tomatoes, sliced
• 10 6-in.- diameter corn or flour tortillas (I used corn.)
• 2 ripe avocados, sliced in wedges
• 1/2 cup Queso Fresco cheese
• 2 jalapeño peppers (optional)
• 1/2 cup sour cream (optional)
Directions
1. Heat your grill to very a very hot temperature 15 minutes before cooking.
2. Prepare the rub and apply to the meat. Let it marinate for at least an hour in the fridge.
3. Slice the red onion in thin slices and let marinate in red wine vinegar for at least half an hour.
4. Cook meat on the grill 3-4 minutes per side or until slightly red in the middle.
5. Remove from grill and slice in thin strips.
6. Cook the tortillas in a small skillet in oil for about 30 seconds per side. You can cook flour tortillas on the grill for about 30 seconds per side depending on the heat of your grill.
7. Add steak, avocados, marinated red onion, sliced cherry tomatoes and top with optional jalapeño peppers, sour cream, and fresh chopped cilantro. Sprinkle Queso Fresco cheese over the top. Add a good squeeze from a lime
Notes: I will make these for sure again soon. I will make them with chicken and use flour tortillas for something different. The onions soaked in red wine vinegar are delicious. I think that is the key ingredient as well as the taste of fresh cilantro and lime.
Easy to make steak tacos
Heat your grill to very a very hot temperature 15 minutes before cooking.
Prepare the rub and apply to the meat. Let it marinate for at least an hour in the fridge.
Slice the red onion in thin slices and let marinate in red wine vinegar for at least half an hour.
Cook meat on the grill 3-4 minutes per side or until slightly red in the middle.
Remove from grill and slice in thin strips.
Cook the tortillas in a small skillet in oil for about 30 seconds per side. You can cook flour tortillas on the grill for about 30 seconds per side depending on the heat of your grill.
Add steak, avocados, marinated red onion, sliced cherry tomatoes and top with optional jalapeño peppers, sour cream, and fresh chopped cilantro. Sprinkle Queso Fresco cheese over the top. Add a good squeeze from a lime
I will make these for sure again soon. I will make them with chicken and use flour tortillas for something different. The onions soaked in red wine vinegar are delicious. I think that is the key ingredient as well as the taste of fresh cilantro and lime.
prep 10 min. ready 50 min. serves 4-6 My wife has made the traditional French clafoutis which uses black cherries. I had some fresh berries left over from my mixed berry bruschetta which I made for Mother’s Day so I decided to …
prep 5 min.
ready 10 min.
serves 6-8
Mother’s Day is just around the corner. We are going to have family in town and want to make Mom proud. This is a super easy mixed berry bruschetta and will complement our Mother’s Day brunch. The berries are delicious together and look awesome. Give this a try. It is a great springtime favorite. Your mother will love it.
Ingredients
• 1 – 12 in. loaf Italian bread, sliced into 1-inch slices
• 2 Tbs. vegetable oil
• 8 oz. cream cheese softened (leave at room temperature for half an hour)
• 1/4 cup fresh blackberries
• 1/4 cup fresh blueberries
• 1/4 cup fresh raspberries
• 1/2 cup fresh strawberries sliced in half and quartered
• 1 Tsp. minced fresh mint (leaves for garnish)
Instructions
1. Slice the bread into 1 in. pieces
2. Toast the bread or broil in your oven to toast it until golden brown.
3. Spread the cream cheese evenly on each piece of the toasted bread.
4. Arrange the berries on top of the cream cheese.
Serve immediately and make sure to serve Mom first!
Slice the bread into 1 in. pieces
Toast the bread or broil in your oven to toast till golden brown.
Spread the cream cheese evenly on each piece of the toasted bread.
Arrange the berries on top of the cream cheese.
Serve immediately and make sure to serve Mom first!
prep 5 min. ready 15 min. serves 3-6 If I was stuck on a deserted island, I think my biggest craving besides water would be Detroit-style coney dogs. A close second would be Chicago-style hot dogs. I love them both! We even …
prep 10 min. ready 25 min. serves 2 Fishing season is just around the corner. I’m a trout fisherman and prefer to fish with a fly rather than a worm. I catch and release when I am fishing so I almost never …
prep 15 min.
ready 1 hr.
serves 6
It is almost Easter, and it is now springtime even though we had almost 3 inches of snow last weekend. Yuck! We are sick of the snow. We are now making the bend, and the weather has been getting better Some of our flowers are even coming up. We are hosting some relatives from out of town for Easter, and I have planned this easy to make cheddar cheese and mushroom quiche which I will make for Easter brunch. I thought I would give it a try before making it on Easter Sunday morning. My first go turned out awesome and was very tasty. The flavors all blended together deliciously, and I think my relatives will like this a lot. I will serve this with juice and coffee and a small fruit and spinach salad or fresh strawberries as well as hot cross buns and Easter eggs. See my Spinach Salad post. Happy Easter!
Ingredients
• 2 cups shredded sharp white cheddar cheese
• 1 lb mushrooms, sliced
• 6 large eggs
• 3 shallots, sliced thinly
• 2 cups half and half
• 1 clove garlic, minced
• 1/4 tsp. ground sea salt
• 1/4 tsp. black peppercorns, ground
Ingredients for crust
You can also use a premade crust which is in the refrigerated section of a store, or you can completely skip the crust.
• 1 large egg
• 2 1/2 Tbs. ice water
• 1 1/2 cups all-purpose flour
• 1/2 tsp. ground sea salt
• 10 Tbs. unsalted butter, sliced into 1/4 in. cubes
Crust Instructions
1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
2. In a medium size bowl, add the flour and salt. Mix together with a wooden spoon. Add the sliced butter pieces, and mix until coarse. Add the egg and ice-water mixture. Mix again to make the dough.
3. Transfer the dough onto a lightly floured surface. Roll out the crust so that it fits the size of your quiche pan or dish. Spray your dish or pan with a light coating of cooking spray to keep the crust from sticking. Using your hands, press the dough into the pan and smooth it to the sides.
4. Place the dish into the freezer for about 20-30 minutes to keep the dough cold. Remove and fill with the mushrooms, shallots, and cheese to prepare the quiche. Keeping the dough cold will help make the crust nice and flaky.
Filling Instructions
Preheat oven to 375 degrees F.
1. Wash and clean the mushrooms in a colander under cold water. Dry them with a paper towel and slice thinly.
2. Sauté the mushrooms in 1 Tbs. butter for a few minutes to soften them. Pat dry with a paper towel.
3. Spread the cheese and mushrooms on top of the rolled dough at the bottom of the quiche dish.
4. In a medium-size bowl whisk together six eggs until frothy. Add the cream, salt, and pepper and continue to whisk until frothy again. Pour the egg mixture into the quiche dish over the cheese, mushrooms, and scallions. With a wooden spoon, very lightly stir the mixture to even everything out.
5. Bake for about 35-45 minutes or until the egg is fully cooked on a center oven rack. It will look golden brown on the edges when done. Your kitchen will smell awesome as it is cooking!
Remove from the oven and allow to cool before serving. Enjoy your Easter brunch or breakfast.
Notes
This was super easy to make. It tasted great. I will make another one on Sunday and will probably use Swiss cheese. Either sharp cheddar or swiss makes a great quiche.
In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
In a medium size bowl, add the flour and salt. Mix together with a wooden spoon. Add the sliced butter pieces, and mix until coarse. Add the egg and ice-water mixture. Mix again to make the dough.
Transfer the dough onto a lightly floured surface. Roll out the crust so that it fits the size of your quiche pan or dish. Spray your dish or pan with a light coating of cooking spray to keep the crust from sticking. Using your hands, press the dough into the pan and smooth it to the sides.
Place the dish into the freezer for about 20-30 minutes to keep the dough cold. Remove and fill with the mushrooms, shallots, and cheese to prepare the quiche. Keeping the dough cold will help make the crust nice and flaky.
Preheat oven to 375 degrees F.
Wash and clean the mushrooms in a colander under cold water. Dry them with a paper towel and slice thinly.
Sauté the mushrooms in 1 Tbs. butter for a few minutes to soften them. Pat dry with a paper towel.
Spread the cheese and mushrooms on top of the rolled dough at the bottom of the quiche dish.
In a medium-size bowl whisk together six eggs until frothy. Add the cream, salt, and pepper and continue to whisk until frothy again. Pour the egg mixture into the quiche dish over the cheese, mushrooms, and scallions. With a wooden spoon, very lightly stir the mixture to even everything out.
Bake for about 35-45 minutes or until the egg is fully cooked on a center oven rack. It will look golden brown on the edges when done. Your kitchen will smell awesome as it is cooking! Remove from the oven and allow to cool before serving. Enjoy your Easter brunch or breakfast.
This was super easy to make. It tasted great. I will make another one on Sunday and will probably use Swiss cheese. Either sharp cheddar or swiss makes a great quiche.
prep 10 min. ready 35 min. serves 2 I discovered this simple tomato basil soup recipe at Yummly and thought I would give it a try. Yummly is a fun web site with millions of recipes. Almost all of the simple artistic …
