Carne Asada Tacos

recipe credit: Muy Bueno Cookbook

INGREDIENTS:

Carne Asada:
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling

Tacos:
Corn Tortillas
Salsa
2 avocados from Mexico, sliced (I used avocados from Washington and they worked perfectly 😉

DIRECTIONS:

Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.

Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.

Make Tacos:
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos (Gluten Free)

serves 6-8

recipe credit: crockpot365

3-4 pounds beef roast (I used a trimmed chuck roast)

1/2 cup brown sugar

1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

1 head garlic (peeled, but leave cloves intact–approx 10 cloves)

1/2 onion, diced

1 inch fresh ginger root, peeled and grated

2 tablespoons seasoned rice wine vinegar

1 tablespoon sesame oil

1 whole jalapeno, diced (be careful! use gloves!)

The Directions

Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,

but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.

this is how I made my shredded cabbage:

1 bag shredded coleslaw from the grocery store’s produce section

1 tablespoon soy sauce (la choy or tamari wheat-free)

2 tablespoons seasoned rice vinegar

salt and pepper to taste

toss together and serve immediately (it gets too wilty if you make it early in the day)

Grandma Kathy’s Meatballs

Grandma Kathy’s Meatballs

recipe credit: Heidi Peck

3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9×13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

PW’s Short Ribs with Wine and Cream

Ingredients

* 12 whole Shortribs
* Salt And Pepper, to taste
* 3 Tablespoons Olive Oil
* 1 cup Red Wine
* 32 ounces, fluid Beef Broth Or Beef Stock
* 2 Tablespoons Minced Fresh Rosemary
* 2 Tablespoons Grainy Mustard
* 1 cup Heavy Cream
* 2 Tablespoons Capers (more If You Want!)
* 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
* Olive Oil, For Drizzling
* Rosemary Sprig, To Be Fancy

Preparation Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they’re golden brown, about 15 to 20 minutes.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

This is absolutely divine.

Recipe Credit

Steak Teriyaki

Ingredients:

FOR THE STEAK, MUSHROOMS and PEPPERS:

2 pounds flank steak (or use steak of your choice)

salt and freshly ground pepper

8 ounces button mushrooms, sliced

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 1/2 tablespoons cooking oil, separated

FOR THE TERIYAKI SAUCE

1/4 cup soy sauce

1/4 cup mirin (Japanese sweet rice wine)

2 tablespoons sugar (or more if you like a sweet teriyaki)

Directions:

1) To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.

2) Add one tablespoon of the cooking oil to a pan over medium-high heat. Sear the steak on both sides and remove from pan.

3) Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté for about 2 minutes then add the peppers and cook another 2 minutes.

4) Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms and peppers on top of the steak.

Recipe Credit

Flank Steak with Bloody Mary Tomato Salad

Recipe Credit

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes

Adapted from Bon Appetit

If you don’t have celery seeds, feel free to use celery salt, however go light on using the olive brine in the salad dressing.

Ingredients:

FOR THE STEAK:

2 pounds flank steak (or use steak of your choice)

salt and freshly ground pepper

FOR THE SALAD:

1/4 red onion, very thinly sliced

1/4 cup olives, chopped + 2 tablespoons olive brine

1 pint cherry tomatoes, cut in half

2 stalks celery, sliced very thin and diagonally + handful of plucked celery leaves from the tops

2 teaspoons Worcestershire sauce

1/2 teaspoons prepared horseradish

Few shakes of Tabasco sauce

2 tablespoons extra virgin olive oil

1/2 teaspoon celery seeds

Freshly ground black pepper

Directions:

1. Prepare the quick onion pickle first. In a small bowl, combine the red onion with the olive brine (or juice). Let sit for 10 minutes while you prep the rest of the recipe.

2. Preheat the grill to high heat. Grill the steaks 5-7 minutes on each side for medium-rare. Season the steaks immediately with salt and pepper. Let the steak rest while you prepare the salad.

3. In a large bowl, combine the chopped olives, tomatoes, celery and celery leaves. Add the red onion to the salad, leaving olive brine in the small bowl.

4. To create the dressing, whisk together the remaining ingredients into the olive brine. Season with black pepper. The dressing should be tangy, salty and however spicy you’d like! Add additional olive brine (for more salt), horseradish or hot sauce if desired.

5. If you’re using flank or skirt steak, slice the steak ACROSS the grain. Serve steak with the Bloody Mary Tomato Salad.

GF Corn Dogs

GLUTEN-FREE CORN DOGS, adapted from On a Stick!

Okay, so some of you may have this ewwww feeling about corn dogs. If you ate them in your elementary school cafeteria, as I did, you may associate these with suspect hot dogs and plenty of chemicals. Good news? You can make these healthy.

We like the hot dogs from Hempler’s, a local product made without nitrites or gluten. I recognize every ingredient on the package as being food. Surely you too have good hot dogs in your area! (After all, originally hot dogs were another form of handmade sausages.) We used our whole-grain flour mix for the batter, so we could at least console ourselves with that. However, if you want to make these tonight and you don’t have a whole-grain flour mix made up, use 105 grams of any gluten-free flours that work for you.

And frankly, life is meant to be lived a little. I had not eaten a corn dog in over six years. I might have another on the 4th of July, with friends. After that, it will probably be another year before it happens again. Bon appetit!

4 wooden skewers
1 quart vegetable oil (we like safflower for frying)
105 grams whole-grain flour mix
120 grams cornmeal (make sure it’s gluten-free)
2 tablespoons sugar
½ teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon kosher salt
1/8 teaspoon cracked black pepper
¾ cup milk (we used soy but cow or rice milk would be fine here too)
1 egg
4 jumbo hot dogs

Preparing to fry. Preheat the oil in a large, heavy pot over medium-high heat. (We like to use our Dutch oven.) Cover a plate with several paper towels.

Making the batter. Mix the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper together. Whisk them together to aerate and incorporate them together. Pour in the milk and egg. Combine them with a fork until the batter is smooth. Transfer the batter to a tall glass or empty yogurt container.

Put the hot dogs on skewers and stand by.

Frying the corn dogs. Once the oil reaches 360°, dip each hot dog in the batter. Swirl it around until the hot dog is fully and evenly covered in batter. Drop the entire stick into the batter. Repeat with another hot dog. Fry until the coating is brown and firm, about 4 to 5 minutes. Remove the corn dogs to the waiting paper-towel-covered plate and repeat the frying process with the remaining corn dogs.

Serve immediately. I say mustard is enough. Danny likes mustard and ketchup both.

Feeds 4.

Vietnamese-Style Beef with Garlic, Black Pepper and Lime

Vietnamese-Style Beef with Garlic, Black Pepper and Lime

Serves four

2 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1-1/2 Tablespoons light brown sugar
1 Tablespoon fish sauce
5 cloves garlic, minced
3 Tablespoons peanut or canola oil
Kosher salt and freshly ground pepper
1-1/2 pounds beef tenderloin, cut into 3/4″ pieces
1 medium yellow onion, sliced into 1/4″ thick wedges
3 Tablespoons chopped salted peanuts, toasted
2 scallions, both green and white parts, thinly sliced

In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons pepper.

Season the beef with salt and pepper. In a 12″ nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.

Put the remaining 1-1/2 Tablespoons oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.

Serve sprinkled with peanuts and scallions.

Hoisin Beef & Edamame Noodles

Hoisin Beef & Edamame Noodles

From EatingWell: January/February 2007

Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 8 ounces soba noodles or whole-wheat spaghetti (or rice to make gluten-free)
• 3 tablespoons lime juice
• 3 tablespoons hoisin sauce, (see Tip)
• 1-2 teaspoons chile-garlic sauce, (see Tip)
• 1 teaspoon cornstarch
• 2 teaspoons toasted sesame oil
• 8 ounces flank steak, trimmed of fat, thinly sliced (see Tip)
• 1 red bell pepper, thinly sliced
• 1 10-ounce package frozen shelled edamame, (about 2 cups), thawed
• 1 tablespoon minced fresh ginger
• 1/2 cup chopped fresh cilantro

Preparation

1. Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and cook, stirring occasionally, until the noodles are just tender, 6 to 8 minutes or according to package directions. Drain.
2. Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste with cornstarch in a small bowl.
3. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until just cooked through, about 2 minutes. Transfer the steak to a plate using tongs. Add bell pepper to the juices in the pan and cook, stirring, for 1 minute. Add edamame and cook until heated through, about 2 minutes. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir the sauce mixture and add to the pan along with the beef and any accumulated juices. Cook, stirring, until the sauce is thickened, about 1 minute. Remove from the heat. Add the noodles; toss to coat. Top with cilantro.

Nutrition

Per serving : 427 Calories; 9 g Fat; 2 g Sat; 2 g Mono; 19 mg Cholesterol; 60 g Carbohydrates; 29 g Protein; 5 g Fiber; 757 mg Sodium; 443 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 2 lean meat

Tips & Notes

• Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year.
• Freezing the flank steak for about 20 minutes will make it easier to thinly slice.

Terina’s Chili

Terina’s Chili

1 Can of chili beans – lg can
1 Can of crushed tomatoes – lg can
2 cans (15oz) tomato sauce
4-5 tbsp brown sugar
3-4 tsp chili powder
1lb ground beef
1 onion chopped

Brown onion and beef. On low add the rest of ingredients. Simmer 30min – 1hr.