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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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Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

by Pam on November 8, 2012

I had a craving for pasta so I decided to look through the refrigerator to see what I had on hand. I found some turkey Italian sausage, mushrooms, Parmesan and just a bit of kale. I also grabbed some grape tomatoes and garlic off the counter and some pasta out of the pantry. This meal took less than 20 minutes to make and was hearty, tasty, and healthy – you can’t beat that! The whole family enjoyed it and we gobbled it right up.

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.

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Cavatappi Pasta with Turkey Italian Sausage, Mushrooms, Tomatoes, and Kale

Yield: 4

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

8 oz of cavatappi pasta, cooked per instructions
5 links of turkey Italian sausage, casings removed
8 oz of button mushrooms, sliced
3 cloves of garlic, minced
1 cup of grape tomatoes, halved
1 cup of kale, chopped
1/2 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, shredded

Directions:

Cook the pasta in salted water per instructions. Drain, reserving 1/4 cup of liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium-high heat. Remove the sausage from it’s casings and place into the skillet and cook, breaking it up into smaller pieces. Cook until it browns, about 3 minutes. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms are golden brown. Add the minced garlic, tomatoes, and kale, and cook for about 3 more minutes. Add the broth to the skillet and season with sea salt and freshly cracked pepper, to taste. Add the cooked/drained pasta to the skillet, and toss to coat evenly. Add some of the reserved pasta water if needed. Place into serving bowls and top with Parmesan cheese. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Baked Goat Cheese “Caprese” – Hot and Not

No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.

They’re almost always your standard, conventionally
produced, picked green and left to redden (not ripen) in the case, tomatoes.
They’re mealy, flavorless, and completely undeserving of being paired with
ingredients as perfect as mozzarella and basil.

While I’m invariably disappointed by the execution of this
classic salad, I do love the combination of flavors, and by using cherry tomatoes,
I thought it would translate perfectly for a baked goat cheese appetizer. Did
it ever. When you take into consideration the taste, appearance, and ease of
preparation, there’s a real chance this could become your new favorite summer
appetizer.

By the way, as long as you are using high quality, oven
safe ramekins, you can also do these on the backyard grill. Place a piece of
foil on the grates, set down your ramekins, close the cover, and cook until the
juices are bubbling, and the cheese is heated through.

I hope you give this delicious, and so not disappointing
“Caprese” a try soon. Enjoy!

Ingredients for 4 portions:

8 oz log fresh goat cheese, cut into 4 equal pieces

2 tbsp olive oil

2 tbsp basil chiffonade

16 cherry tomatoes, halved

freshly ground black pepper and cayenne, to taste

*bake at 400 degrees F. for about 15 minutes