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Friday, January 27, 2017

Beef Flank Steak Street Taco's

Street Tacos are simple easy and just the right taste of lime
Top how you like here are some suggestions and my recipe for the meat

What you need:
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil, for coating the pan
Kosher salt and freshly ground black pepper
Steak seasoning
1/2 tsp cumin
16 (7-inch) corn tortillas
Chopped white onion, for serving
Shredded Jack cheese, for serving
Shredded red cabbage for serving
2 limes, cut in wedges for serving
Avocado and Pico de Gallo

How to make it
Season meat with spices and place in a large bag seal tightly and refrigerate for 1 hour or up to 8 hours. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat skillet with oil over medium-high flame Pull the steak out of the marinade and cook till tender and done.. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Wednesday, January 4, 2017

Turkey Pot Pie

I hope you saved some turkey from the holidays, if not there's always a good time to cook another turkey. Cut up leftover turkey and add veggies and a fresh pie crust and you have the best Turkey Pot Pie ever.

What you need:
1 recipe pastry for a 9 inch double crust pie
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
3 cloves minced garlic
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk

How to make it:
Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion and garlic until slightly soft and set aside I used butter to saute these
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
Poke holes in top crust and bake for 40 to 50 minutes.
This is so creamy and tasty

Tuesday, January 3, 2017

Hashbrown Casserole copycat of Cracker Barrel

If you have ever ate at Cracker Barrel and tried their hash brown casserole then you know how good it is and now you can make it right at home, great for company and holidays and easy to do

You’ll Need:
2 lbs of frozen hash browns.
½ cup of melted margarine or butter.
1 (10 ¼ ounce) can cream of chicken soup.
1 Pint of sour cream.
½ cup of peeled and chopped onion.
2 cups of grated cheddar cheese.
1 tsp of salt
1/2 tsp of pepper
dash of garlic powder

How to:make it:
Mix all the ingredients together in a large bowl then transfer to a
sprayed 11×14 baking dish. I like to spread some extra shredded cheese on top
In a preheated oven to 350° bake for 45-55 minutes