GRUB (Quick & Easy)
Blue Cheese-Onion Steak Bites
3 Large onions, thinly sliced into rings
12 garlic cloves, minced
3 Tbsp butter
4 beef tenderloin steaks (6 oz each)
1/4 tsp salt
1/4 tsp pepper
1 loaf French bread baguette, cut into 1/4″ slices
4 oz cream cheese, softened
1 cup (4 oz) crumbled blue cheese
1/8 tsp salt
1/8 tsp pepper
In a large skillet, saute onions and garlic in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until golden brown.
Meanwhile, sprinkle beef with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill steaks, covered, over medium heat or broil 4in from heat for 5-7 minutes on each side or until meat reaches desired doneness. Cut into thin slices.
Place bread on ungreased baking sheets. Bake at 400 degrees for 4-6 minutes or until lightly browned.
Meanwhile place the cream cheese, blue cheese, salt and pepper in a food processor, cover and process until blended. Spread each bread slice with 1 tsp cheese mixture, top with steak and onions.
Tilapia Tacos w/ Mango Salsa
1 tbsp of cumin seeds
1/2 tsp paprika
2 garlic cloves, minced
1/4 cup finely chopped red onion
1/4 tbsp canola oil
1 cup sliced peeled avocado
1 lb tilapia fillets
2/3 cup finely chopped peeled ripe mango
1/4 cup chopped green onions
2 tbsp finely chopped fresh cilantro
1 tbsp fresh lime juice
1/4 tsp ground red pepper
8 6-inch corn tortillas
salt (3/4 tsp) and pepper (1/4 tsp)
Heat are large skillet over medium heat. Add cumin seeds; cook 2 min or until toasted, moving pan constantly. Place cumin, 1/2 tsp of salt, paprika and black pepper and grind (spice grinder) Combine cumin mixture and garlic; rub over fish. Return the skillet to medium-high heat. Add oil to pan and swirl to coat. Add fish and cook 2 min each side or until done. Remove from heat but keep warm.
Combine the remaining ingredients (not the tortillas…duh) and add some thinly sliced jalapenos or habaneros if extra heat is desired. Warm tortillas, then break fish into pieces and divide evenly among the tortillas. Top each tortilla with 2 tablespoons of mango salsa, fold and serve.
Steak Tacos w/ Charred Vegetables
2 tbsp of canola oil, divided
1 tbsp of fresh lime juice
1 tsp brown sugar
1 1/2 tsp chipotle chile powder
2 large garlic cloves, minced and divided
1 lb skirt steak, trimmed and chopped
1/2 medium onion, cut into 1/2″ thick slices
1/2 pound plum tomatoes halved lengthwise
1 red bell pepper, halved and seeded
5/8 tsp salt, divided
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper
8 (6-inch) corn tortillas
1/4 cup reduced fat sour cream
Combine 1 tbsp canola oil, lime juice, brown sugar, chile powder and 1 minced garlic clove in a large zip-top bag. Add steak, seal, and toss to coat. Marinate at room temperature for 30 min.
Heat a large grill pan over medium-high heat. Brush the remaining canola oil, onion slices, tomatoes and bell pepper. Arrange the vegetables in pan and cook for 4 min on each side or until charred and softened. Combine tomato, 1/4 tsp of salt, and remaining garlic clove in a food processor / mini chopper; pulse until almost pureed. Place tomato mixture in a medium bowl. Coarsely chop onion and bell pepper and add to bowl. Stir in oregano and black pepper.
Heat a large cast iron skillet over high heat. Coat pan with cooking spray. Add steak mixture to pan; cook for 6 min or until done, stirring frequently. add remaining salt. Heat tortillas and arrange approximately 1 1/2 ounces of steak on each tortilla, then top each with about 2 tbsp of salsa and 1 1/2 tsp of sour cream. Serve
1 lb. ground beef
1 lb. spicy pork sausage
1 tbl olive oil
1 cup chopped onion
1/2 cup chopped red chili pepper
2 1/2 tbl chili powder
1 clove garlic, minced
1/2 teas ground cumin
4 teaspoons finely chopped jalapeno peppers
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (16 ounce) cans chili beans, un-drained
salt and pepper to taste
Heat oil in a large pot over medium heat. Drop in onion and garlic and cook until the onion is soft and clear (approx 3 min).
Add bourbon, tomatoes, sauce, and beans and increase heat, bringing to a boil. Reduce heat and stir in the chili powder, jalapenos, red peppers and cumin.
Brown both the beef and sausage and add to the pot. Cover and let simmer for 30 min, stirring occasionally. Serve
Chicken Fajitas Nachos
2 cups cooked chicken shredded
1 pkg. Fajita Seasonings
Water (as instructed on seasoning pkg)
8 oz. Tortilla Chips (16 – 20)
1 bell pepper (cut into strips)
1 vidalia or red onion (cut into strips)
2 cups Monterey Jack cheese (grated)
1 large Tomato chopped
1/4 cup Scallions or Green Onions sliced
Salsa, Guacamole and Sour Cream as desired
In medium skillet, combine chicken, onions, peppers, spices and seasonings for Fajitas and water; blend well. Bring to a boil; reduce heat and simmer 3 minutes.
In a large shallow ovenproof platter or baking sheet, arrange chips. Top with fajita mixture and cheese. Place under broiler to melt cheese. Top with tomato, green onions and desired amount of salsa, guacamole and sour cream. Serve