Got that Yummy Yummy!
For those of you who may not know this, I am, personally, a HUGE fan of SEE-food. Yeah, I SEE it and i'll eat it. This blog has transformed over the course of the quarantine and so has what my wife and I have been eating.
I want to use this tool as a way to share some of our favorite dishes and even some that we have on our "try it" list.
Moving forward, I want to hear from you guys too! You have a share-worthy recipe? Maybe a family recipe? A secret recipe? A minor change on a party favorite? Whatever it may be, I want to hear from you.
You can send recipes of all sorts, to firstname.lastname@example.org. All I ask is for you to include your first name so I can give you the credit you all deserve!
Now that that's out of the way, lets get down to business.
1. Tex-Mex Egg Rolls
Ingredients 1 tablespoon canola oil 2 cups chicken breasts cooked and diced 1/2 yellow onion diced 1 clove garlic minced 1 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon kosher salt 1 cup black beans 1 cup corn 1 green bell pepper diced 1 roma tomato diced finely and dried on paper towel 1/2 cup cheddar cheese shredded 2 tablespoons chopped cilantro 1 package egg roll wrappers 24 count canola oil for frying Add the canola oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt. Stir and cook for 1 minute before turning off the heat. Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together. Add 3 tablespoons of the mixture to the middle of an egg roll wrapper. Starting from the bottom left pull corner over the meat, then fold the two sides in. Wet the edges and roll tightly. Set a pan to heat with canola oil, about an inch high would do the trick. Add 3-4 egg rolls in them at once. Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
I swear, these are as good as any restaurant could make them. Super easy too!
2. Instant Pot Taco Pie
Ingredients 1 lb Lean Ground Beef or Turkey (93% lean is ideal) 1 1 oz Taco Seasoning Packet (or 3 Tbsp of my Homemade Taco Seasoning) 1 1/2 cups Refried Beans 1/3 cup Salsa (4) 8 inch Flour Tortillas (can use corn, but they are more fragile) 1/4 cup Enchilada Sauce (optional) 2 1/2 cups Shredded Cheese or more if desired. (I use sharp cheddar and Monterey Jack blend. You can also use colby jack) Garnish Sour Cream Cilantro Extra Salsa Hot Sauce Instructions Use the Sauté setting on your pressure cooker (or use a frying pan) to brown the meat, stirring in the taco seasoning in about halfway through. Cook meat until done. Set aside. Cancel the sauté setting. Wash/Rinse out the pot and put 1 1/2 cups of water in it. Mix the refried beans with the salsa. Spray a 7"x3" springform or push pan with cooking spray. Place 1 of the tortillas in the bottom of the pan and spread 1/2 cup of the refried bean mixture over it. Sprinkle on 1 cup of the meat evenly, (then 1/4 cup enchilada sauce, if using) then 1 cup of the cheese. Place a second tortilla in the pan, then 1/2 cup of the refried bean mixture, 1 cup of the meat, and then 1/2 cup of the cheese (the first layer has 1 cup of cheese, that is correct). Place a third tortilla in, then 1/2 cup refried bean mixture, 1 cup of the meat, and 1/2 cup of cheese. Place the final tortilla on and gently press in place. Cover the pan with foil and place on the trivet/rack, and use the handles to place them in the pot. You can also use a sling, and set the pan on the trivet that you will put in the pot first. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position. Press the Pressure Cook/Manual button (or dial) and use the + or - button (or dial) to choose 17 minutes, and High pressure. When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remainder of the steam/pressure. After the pin in the lid drops, open the lid. Use silicone mitts, or oven mitts to carefully remove the pan and trivet. If you used a sling, gather up the two ends of the sling and carefully lift out the pan to a cooling rack. Be very careful as the pan and the water is hot. Turn on your broiler to 450° (F). Remove the foil from the pan and sprinkle on the remaining 1/2 cup of cheese (or more, up to 1 cup). Place the pan on the middle oven rack and let the cheese brown to your desired amount. Don't leave it unattended as it could get too brown if you don't watch it! Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit. Run a butter knife around the edge to loosen it. Carefully unlock the spring form pan and lift the ring off. Use a spatula to slide pie off of the pan bottom, or just leave it and serve from it. If you used a push pan, loosen the edge with a knife, and set a large can on a plate and set the pan on top of the can and gently push downward. The pie will be sitting on the pan bottom. Very carefully slide the pie onto another plate and serve from there. Use caution as it will be hot. Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges, chopped cilantro, etc.
Admittedly, this one takes a little longer than most of the recipes we try, but, seeing that quarantine is still in session (for the time being) seems like we all may all have a little more time than we once had. So why wouldn't you try something that will reward your family's taste buds? It's really a win-win.
3. Grilled Steak w/ Corn Salsa & Veggies
INGREDIENTS FOR THE STEAK MARINADE: 3 lbs flap steak (you can sub skirt steak) 1/4 cup extra virgin olive oil 6 cloves garlic, minced 2 tbsp lime juice 1 tsp ground cumin 1 tsp chipotle chili powder 2 tsp dried oregano 1/4 cup coconut aminos 2 tsp kosher salt 1 tsp freshly cracked black pepper FOR THE GRILLED VEGGIES: 1 red onion, sliced into 1/2 inch thick roungs 1 bunch asparagus, woody ends trimmed 2 jalapenos 4 ears corn, husk removed and cleaned 4 campari tomatoes 4 tbsp olive oil Kosher salt, to taste black pepper CORN SALSA: 2 tbsp cilantro, chopped 1 tbsp olive oil 1/4 tsp chili powder 2 tbsp cotija cheese 1 tbsp lime juice kosher salt, to taste black pepper, to taste INSTRUCTIONS For the Steak: In a large baking dish or ziploc bag, combine steak with all the marinade ingredients. Toss until well-combined and the steak is coated evenly. Cover and let marinade for at least 2 hours, or overnight. For the Grilled Veggies: Evenly spread the veggies on a sheet pan. Drizzle with olive oil to coat the veggies all over Season generously with salt and pepper. Heat grill over medium-high heat (I preheated mine to about 450 degrees). Carefully transfer all the vegetables and steak to the grill and grill each item to desired doneness and when grill marks appear: For the Corn- rotate, about ever 4 minutes, for 12 total minutes until the kernals are tender and a light char appears. For the asparagus for about 8 minutes total, rotating half way through. For the onions-cook for about 15 minutes total, flipping over halfway through when defined grill marks show. For the Tomatoes-cook until they begin to char and blister, about 6-8 minutes total. For the Steak- Grill on each side until a golden brown crust forms or until an internal thermometer reads 130-135 degrees F for medium rare. (6-8 minutes per side with the 3 lb flap steak). Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes. Let steak rest for 10 minutes. Slice into 1/2 thick slices and serve with grilled vegetables and corn salsa. For the Corn Salsa: When the veggies are done grilling, remove corn from the cob and place in a large bowl. Next, dice up one of the grilled jalapenos and one of the grilled red onion rounds. Add the grilled corn along with the cilantro, olive oil, chili powder, cotija, lime juice, salt and pepper. Toss to combine. Spoon over sliced steak. Serve and enjoy!
4. Cream Cheese Chicken Chili
Ingredients: 2 boneless skinless chicken breasts 1 (11-oz) can corn, drained 1 (15-oz) black beans, drained and rinsed 1 (10-oz) diced tomatoes and green chilies, undrained 2 cups chicken broth 1 cup cooked chopped bacon 1 (1-oz) packet ranch seasoning & salad dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8-oz) package cream cheese 1 cup shredded cheddar cheese Instructions: Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken. Cover with lid and cook on LOW for 6-8 hours. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.
Remember, in the beginning, when I said I would include recipes from my "Try it" list...? This is one of those. It sounds delicious and is on the easier side. If anyone tries it before we do, don't spoil the fun. We'll get around to it ;)