Tag: cheddar cheese

Steak Soft Tacos

by Pam on February 14, 2013

I had a craving for steak tacos earlier in the week so I threw some together for dinner. I simply seasoned the steaks and cooked them in my grill pan before chopping them up into bite sized pieces. I slathered some refried beans on the flour tortilla then topped the steak tacos with avocado, lettuce, tomatoes, cheddar cheese, and green onions for a delicious taco that satisfied my Mexican food craving. We all loved these tacos and my husband enjoyed the leftovers the following day. This was a quick and easy meal that tasted fantastic.

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.

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Steak Soft Tacos

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

2 thin NY Steaks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Flour tortillas
1 can of refried beans, heated
1-2 avocados, diced
Romaine lettuce, chopped finely
Cheddar cheese, shredded
Grape tomatoes, diced
Green onions, diced
Salsa (optional)
Sour cream (optional)

Directions:

Season both sides of the steak with sea salt, freshly cracked pepper, and garlic powder, to taste. Heat a large grill pan that has been coated with cooking spray over medium high heat. Cook the steaks for 3 minutes on the first side, then flip and continue to cook for a couple of minutes, or until the steak has reached the desired degree of doneness. Side Note: My steaks were thin but if yours are thicker you will need to cook them longer. Place the steaks onto a cutting board to rest for 5 minutes before slicing into bite sized chunks.

Heat the refried beans in a pan over medium heat, stirring often, until hot. Wrap the flour tortillas in a paper towel and cook in the microwave for 20-30 seconds or until warm and pliable. Spread the hot refried beans down the center of the warm tortillas then top with steak pieces followed by lettuce, avocado, cheddar cheese, tomato, and green onions. Serve with salsa and sour cream if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Cheesy Crackers – The Simple Joy of Homemade Crackers

Making homemade cheese crackers has never been very high on
my must-do baking list, but with entertaining season rapidly approaching, I
decided to give it a try to see just how vastly superior they are to their
store-bought cousins.

I’m happy to report that they better anything I’ve ever
had out of a factory-sealed package. They have a much better texture with more crunch, and way
more real, cheesy flavor. The only thing they have less of is ingredients; like
by 45 to 5.

By the way, these cheesy crackers are based on a recipe I found on
my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I
encourage you to go check her out. She’s one of my favorites!

As far as the cheese goes, I went with three parts sharp
cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements
below in weight, as the proportions to the rest of the ingredients are
critical, and as you’ll see in the clip, measuring by cup is highly inaccurate.
Since I used a fine grater on the very dry, hard cheese, it looks like well
over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese,
some people will be adding 2-oz of cheese, and others 4-oz, simply depending on
how they grated the cheese and packed the cup. But, when portioning cheese by
weight, one ounce is always one ounce.

Okay, I feel better. I hope you give
these delicious homemade cheese crackers a try soon. Enjoy!

Ingredients for about 36 crackers:

(Note: This is a half recipe,
you should double to make enough for a party)

Based on this recipe from Joy the Baker

2 tablespoons room temperature unsalted butter

3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly
packed)

1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3
cup lightly packed)

1/2 tsp paprika

pinch of cayenne

1/4 teaspoon salt

1/2 cup all-purpose flour (2.25 oz by weight)

1 tablespoon cold water

Shrimp & Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime

These simple and addictive shrimp and jalapeno nachos are
not only a nice alternative to more common versions, but a great reminder of
how this iconic snack was actually intended to be served. Contrary to current
fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of
florescent gold cheese sauce.

The earliest versions were made by simply broiling a single
layer of cheese-topped chips, which were then garnished with jalapeno peppers –
simple and elegant, with every chip genetically identical to the next. Over
time we’ve added hundreds of toppings, as well as replaced the broiled (real)
cheese with something that you can also use to grease an axel.

Don’t get me wrong, I enjoy the aforementioned version just
as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit
a simpler time in American snacking. If you’re planning to party, I wish you a
fun and safe Cinco de Mayo, and hope you give these very tasty chips a try.
Enjoy!

Ingredients for 4 Portions:

1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are
ideal for this)

1 tbsp vegetable or olive oil

pinch of cayenne

1/4 tsp ground chipotle pepper

salt and pepper to taste

50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin

about 3 1/2 cups of shredded Monterey Jack or cheddar cheese

avocado creama (1 avocado, 1 cup sour cream, and juice of 1
lemon or 2 limes; liquefied in a blender)

sliced cherry tomatoes and freshly chopped cilantro to garnish

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