Beef Steak Fajitas

INGREDIENTS

• 1/3 cup coarsely chopped fresh cilantro
• 2 medium garlic cloves, finely chopped
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Juice of 1 medium lime
• 3 tablespoons olive or vegetable oil
• 1 pound boneless, sliced beef tips
• Kosher salt
• Freshly ground black pepper
• 1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
• 1 medium red onion, halved and sliced into 1/2-inch pieces
• 8 (6-inch) tortillas (corn or flour)
• Guacamole, salsa, and sour cream, for serving 

INSTRUCTIONS

1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the beef and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
2. Heat a grill pan to medium. Once hot, add the steak pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the steak to a cutting board and let it rest while you prepare the remaining ingredients.
3. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Transfer the vegetables to a serving dish. Meanwhile, warm the tortillas.
4. Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
5. Slice the steak against the grain into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with steak and vegetables and top with guacamole, salsa, and sour cream (if using).

Baked Stuffed Chicken with Sausage Cornbread

4 oz  ground sausage cooked & crumbled

TT crumbled cornbread (recipe below)

1 chix breast pounded thin

TT chix base (to moisten stuffing b4 baking)

TT spinach  TT onion diced TT smashed garlic

TT grated parm cheese

CornBread

1/2 cup of corn meal

1/2 cup of all-purpose flour

1/8 cup of sugar

1/4 tsp baking soda

1 tsp baking power

1 egg

3/4 cup of buttermilk

5 tbsp of melted  butter salted

425° oven for 25 minutes.

Mix dry ingredients,  whip eggs then milk, mix with dry and add melted butter pour into oval baking dish cook in 400* convection oven till top is nicely browned  cool then mix in sausage

Chix Procedure

After pounding place TT spinach  TT onion diced TT garlic in breast, add sausage stuffing and roll, bake in oven till golden brown and cooked fully inside to at least *165, let cool a bit and then slice and arrange on bed of rice or pasta of your choice 

top with melted butter dash of lemon & white wine!!

Lasagna Rolls

4 0z ground beef cooked and seasoned

CHEESE MIXTURE:

½ cup TUBS RICCOTA CHEESE

3 EGGS BEATEN

TT  PARMESAN CHEESE

TT    SALT & PEPPER

TT  DRIED PARSELY FLAKES or Fresh

5 oz chopped beef flavored with garlic, DICED ONIONS, basil & oregano (sauted)

COOKED LASAGNA NOODLES THEN SHOCKED

GRATED MOZZARELLA

MARINARA SAUCE

ADD TOUCH OF HEAVY CREAM 

TAKE A LASANGA NOODLE AND PLACE ABOUT 2 TBLS OF CHEESE MIXTURE IN IT, add meat, then ADD SOME MOZZ AND SAUCE AND ROLL IT UP

PLACE IN CERAMIC DISH WITH SAUCE ON BOTTOM, TOP WITH PARM AND MOZZ & GRATED ASIAGO CHEESE, @ 2-3 ROLLS PER DISH

350* OVEN TILL MELTED TOP WITH FRESH PARLEY

Roast Sausage Focaccia

Double recipe to make 2 breads!

1/2 cup lukewarm water

 1 tablespoons olive oil

 1/4 teaspoon salt

 1 teaspoons chopped garlic

 1 tablespoon chopped fresh rosemary (optional)

 1.5 cups bread flour

 1 1/2 teaspoons active dry yeast

 TT Sliced roasted sausage

 2 tablespoons olive oil, TT butter & chopped garlic oregano salt & pepper

TT Parm and mozzarella

  

 1 1/2 teaspoons chopped fresh rosemary (optional)

Directions

Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

Remove dough from bread machine when cycle is complete. Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.  Add 

Preheat oven to 400 degrees F.   Cover focaccia with plastic wrap while oven preheats.

Bake in preheated oven for 20 to 25 minutes, or until golden brown. let cool for 5 minutes before serving.

Bake in oven *450 till golden brown

Dijon Honey Roasted Chicken

Ingredients:  

For Marinade

TT olive oil

2 cloves crushed garlic

TT dried oregano

TT Dijon mustard

TT seasoning salt

TT Black or white pepper

TT honey

1 Whole Roaster Cleaned cut into 1/8’s

Place in marinade and let sit for  a good 30 mins (overnight would be better!)

Roast in *350 oven basting while roasting, cooked till juices run clear

Serve with starch and vegetable of your choice

(shown here with lemon potatoes & broccoli raube) 

Sausage Broccoli Raube Pita Giambotta

Will put up recipe  when I get done writing it!!! :-D

KOULOURIA--GREEK Sesame & Cumin Rings

KOULOURIA--GREEK Sesame & Cumin Rings

1 cup warm water

2 ts sugar

2  ts of dry yeast

3.5 cups all purpose flour

1  ts salt

2 egg lightly beaten

1 TS VANILLA EXTRACT

1 TBLS GRATED ORANGE ZEST

EGG WASH 1 EGG DASH OF WATER

(egg wash)

TT sesame seeds

1 tbls cumin

OVEN PRE HEATED TO *375

PROCEDURE:

• MIX1/4 CUP WATER &SUGAR IN SMALL BOWL - ADD YEAST MIX AND SIT FOR 5-10 MINS
• PLACE FLOUR & SALT IN A MEDIUM SIZED BOWL AD YEAST MIXTURE,EGGS, ZESTS & VANILLA & REMAINING 3/4 CUP OF WATER - MIX WITH HANDS AND WORK DOUGH TILL IT CAN BE GATHERED INTO A STICKY BALL. TRANSFER TO LIGHTHLY FLOURED SURFACE AND KNEAD TILL SMOOTH AND NO LONGER STICKY WILL TAKE ABOUT 5 MINS OF WORKING WITH
• CUT DOUGH IN HALFCUT EACH 1/2 AGAIN TILL THERE ARE 16 PIECES OF DOUGH!
• ROLL OUT 10" LONG & 3/4" THICK FORM ROPE INTO A CIRCLE AND PLACE ON FULL SHEET PAN WITH PARCHMENT PAPER AND LET SIT IN WARM AREA FOR 5-10 MINS TO RISE A BIT
• BRUSH EACH RING WITH EGG WASH, AND SPRINKLE WITH SESAME & CUMIN BAKE TILL GOLDEN 15 - 20 MINS
• LET COOL FOR 10 MINS BEFORE EATING-THEY WILL KEEP, WRAPPED IN PLASTIC OR TINS FOR SEVERAL DAYS