Steak Fajitas

11-19-14

Steak Fajitas

2 pounds steak, grilled with dry rub and sliced thin 
2 avocado, diced
2 ears of corn, roasted and removed from cob
2 Roma tomatoes, diced
1 small onion, diced
2 cups cooked white rice
1 15 oz can Western style beans
1 4.5 oz can chopped green chilis
lime, cut into eight pieces, few for salsa, use rest at table 
shredded cheddar cheese or Mexican cheese mix
sour cream
flour tortillas (any size you like)

Dry Rub:
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 tablespoon Kosher salt
2 teaspoons ground black pepper
1 teaspoon crushed red pepper flake
1 teaspoon ground cinnamon

Combine and mix well in small bowl. (I store the extra dry rub in a spice jar, this makes enough to use 3-4 times)

Coat both sides of steak with rub and cook on indoor grill to medium rare. Let rest about ten minutes and then slice thin.


Salsa:
Roast corn on indoor grill with a little olive oil, salt and pepper. Remove from cob.

Mix corn, avocado, tomato and onion in one bowl. Drizzle with lime juice, salt and pepper to taste. 

Rice:
Heat beans and add to rice and chilis, mix well. 

Layer tortillas with rice mixture, salsa, steak, sour cream, cheese and lime juice, roll up and enjoy! 

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Pasta with veggie sauce

11-10-14

Pasta with veggie sauce

Wonderful box with great veggies from Backyard Produce this week. One of which was Turnip Greens. Had some red pepper and onion too and I had some tomato that needed to get used so came up with this sauce that I poured over spaghetti noodles. Yum! 

1 bunch of turnip greens, cleaned, stripped from stalk and chopped 
2 carrots or 6 baby carrots, grated
4 cloves of garlic, grated
1 medium onion, diced
1 medium red pepper, diced
1 tomato, diced
1 cup white wine (or veggie stock)
1 15 ounce can tomato sauce
1 tablespoon olive oil
1 teaspoon Italian herbs
salt and pepper
1/2 cup shredded Parmesan cheese
1/2 cup shredded Italian blend cheese

1 box spaghetti, cooked and drained, place in serving bowl don't forget to salt water!

In large saucepan, heat olive oil over medium heat. Grate in garlic and stir until garlic starts to brown. Add in carrots, pepper and onion. Let cook for about 5 minutes, stir often, until onion starts to turn clear. Add tomato and cook another few minutes. Add herbs and white wine and simmer for about 15 minutes. Pour in the tomato sauce and bring back to a simmer then add greens and cook until they wilt down, about 5-7 minutes. 

Pour sauce over top of noodles and stir until all noodles are coated. Sprinkle cheese on top, stir to melt in and serve.

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Patty Melt

11-10-14

Patty Melt

1 pound ground meat

1 onion, sliced

1 red pepper, sliced

1 tomato, sliced

8 slices Swiss cheese

1-2 tablespoons brown spicy mustard

1-2 tablespoons Worcestershiresauce

1 teaspoon parsley

1 tablespoon olive oil

mayo

8 slices bread, toasted

salt and pepper

Mix ground meat, mustard, Worcestershire sauce, parsley, salt and pepper together. Divide into four equal parts and form patties. Cook patties on indoor grill 4-5 minutes per side. 

In medium skillet heat olive oil over medium heat, add onions and peppers and cook until soft, about 5-6 minutes. Set aside.

Toast bread on both sides. Layer mayo, one slice cheese, patty, 1/4 of pepper and onion mixture, tomato, one slice cheese, mayo, bread. Repeat until you have made four sandwiches. 

Place onto grill until cheese starts to melt, turn over and heat on other side. I cut sandwiches in half on the diagonal. 

Serve with fries or chips. 

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Mustard Green and White Bean Soup

11-1-14

Backyard Produce delivered a new to me veggie in the form of mustard greens. Spent a few days researching how to clean, cook and cut them. I looked at several recipes and came up with this soup which was delicious.

The mustard greens are similar to kale. Be sure to rinse them well, very gritty! I stripped the leaves off the stalks and chopped them fairly small.

Mustard Green and White Bean Soup

1 bunch mustard greens
1 yellow onion, diced
4 cloves garlic
2 tablespoons olive oil
1 cup of diced ham (I buy boiled ham from the deli, have them thick slice it, then dice and freeze in pint bags)
2 15.5 ounce cans white beans
1 28 ounce can whole peeled plum tomatoes
2 cans chicken broth
1 teaspoon parsley
salt and pepper to taste
red pepper flake
1/2 cup shredded Italian cheese mix

In bottom of soup pot heat olive oil on medium low. Grate in garlic and add onions. Let soften a bit and then add in greens and let them wilt stirring often. 

Once greens have wilted add 1 and 1/2 cans of the chicken broth, 1 can of beans, parsley, salt, pepper, red pepper flake and the ham. Bring to boil, stir occasionally and let simmer over medium heat for 15 minutes. Add tomatoes and simmer another 10 minutes.

In food processor, mix rest of chicken broth and other can of beans. Add to soup, mixing well. Let simmer 5 more minutes, remove from heat and add shredded cheese to top. Stir slightly to help cheese to melt.

Serve with Italian bread and butter

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Apple Crisp

11-1-14

Apple Crisp

This recipe I have had for over thirty years. It is one of the first recipes that my Mom shared with me when I was first married. I made a few tweaks and can honestly say this is always a hit! We love it warm with ice cream on top. Enjoy!

6-8 apples, cored, sliced into wedges, any variety of apple!
1 stick margarine or butter
3/4-1 cup sugar, we prefer tart so I use less sugar
3/4 cup flour
1/2 cup water
cinnamon, to taste, 
nutmeg, to taste
lemon juice, sprinkle right out of container

My new toy for making perfect apple slices

Pan size you use depends on how many apples you use. Less apples, use 8x8 square, more apples use 13x9 pan.

Place apples in pan and sprinkle them with cinnamon and nutmeg, stir around until all apples are coated. Sprinkle with lemon juice. Add water.

In a mixing bowl, cream together butter and sugar, add in flour and stir until blended. Spread this mixture over top of apples. Sprinkle a bit more cinnamon and nutmeg on top.

Bake at 350 for one hour. Oozy gooey goodness!

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