Category Archives: Dinner

Flat Iron Steak in Tequila with Margarita Salsa and Corn Salad

Posted on by
6

Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces.  Too many and we thank you.

Memorial Day means a cookout around here. Hot dogs and hamburgers just don’t make the grade most times. My family likes meat and spice. A grilled steak usually hits the mark. I needed to add a little zip and pizzazz this year. The same old grilled steak, potato salad and baked beans just weren’t appetizing. So I decided to play around with the salsa and one thing led to another. Before you know it I had the tequila out (for the salsa only!) Why not give it a try? Lime juice and tequila work for all sorts of things. I think this salsa is a keeper for future cookouts and maybe even fajitas.  It worked on the steak but I didn’t add any to the corn salad.  Maybe next time!

Memorial Day Dinner

Here is the Memorial Day All Star Line-up:

  • Flat Iron Steak
  • Margarita Salsa
  • Roasted Corn Salad
  • Warmed flour tortillas

Margarita Salsa

Print
Margarita Salsa con Aguacate

What You Need:

  • 2 ripe tomatoes, diced
  • 4 green onions including the green tops, thinly diced
  • ½ cup cilantro, chopped (including some stems)
  • 1 jalapeño pepper, seeded and diced
  • 1 avocado peeled and diced
  • 1 tablespoon lime juice
  • 1 tablespoon tequila
  • 1 teaspoon salt (or to taste)

What You Do:

  1. Put all the diced vegetables in a medium bowl.
  2. Add the lime juice and tequila.
  3. Mix well and cover with plastic wrap until ready to serve.
http://www.tumbleweedcontessa.com/blog/flat-iron-steak-in-tequila-with-margarita-salsa-and-corn-salad/

Tequila Steak

Print
Flat Iron Steak with Tequila

What You Need:

  • Flat Iron Steak
  • 2 teaspoons ground cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon tequila
  • 1 tablespoon vegetable oil

What You Do:

  1. Score the steak diagonally in both directions on one side.
  2. Sprinkle the steak with the salt, pepper, and cumin.
  3. Place in a zip lock back and add the oil, lime juice and tequila.
  4. Marinade at room temperature for at least 1 hour.
  5. Grill to desired doneness turning ¼ turn after 3 minutes to get the grill marks.
  6. I cook for 6 minutes on one side (with the diagonal cuts) and then 3-4 minutes on the other side.
http://www.tumbleweedcontessa.com/blog/flat-iron-steak-in-tequila-with-margarita-salsa-and-corn-salad/

Roasted Corn Salad

Print
Roasted Corn Salad

Gazebo Room Greek Dressing is a great greek dressing/marinade brand name that is available in some grocery stores. If it isn't handy in your store your favorite greek dressing will do. This salad is best made a day ahead to marinate overnight.

What You Need:

  • 4 cups yellow corn kernels (fresh or frozen)
  • 1 1/2 cups Gazebo Room Greek Dressing (divided)
  • 2 tablespoons fresh dill chopped
  • 1 cucumber stripe peeled, halved and sliced
  • 3 tablespoons apple cider vinegar
  • salt and pepper to taste

What You Do:

    Roasted corn
  1. Pre-heat oven to 400 degrees.
  2. On a large sheet pan or 13X9 cake pan mix corn and 3/4 cup dressing.
  3. Place pan in the oven and stir corn every 10 minutes.
  4. Once 1/2 the corn has turned a light brown remove from oven and let cool.
    5. Salad
  5. Mix the rest of the ingredients in a bowl and chill for at least two hours if not 24 hours.
http://www.tumbleweedcontessa.com/blog/flat-iron-steak-in-tequila-with-margarita-salsa-and-corn-salad/

 

I am going to ramble about this at some of these fun parties.

Cowboy Dinner and Burrchadas

Posted on by
12

I know Cinco de Mayo is over but in my kitchen the natural evolution of Tex is Mex.  Made apparent by what happened to this dish.  I was hungry for a barbecue and didn’t have the time for the rigamarole that the good stuff involved.  So, I started to think of ways to cheat.  I wanted brisket and beans.  That would mean all day in the smoker or oven and on the stove.  Ehhh…..what would happen if I just threw everything into a crock pot?  Tah dah!  Served with a tortilla or cornbread a classic cowboy style Texas dish.  By the time it was done though I was hungry for the Mex.  So, I took my Tex and added the Mex.  I put the brisket and beans in a tortilla and added green chile sauce and cheese.  Voila!  A cross between a burrito and an enchilada.  A Burrchada.

Brisket and Beans

Print
Cowboy Dinner

Serve up in a bowl with a flour tortilla or cornbread.

What You Need:

  • 1 small brisket (the corned beef cut works well)
  • 3 cups of Claude Sauce or your choice of brisket marinade
  • 1 small sack of dried pinto beans soaked overnight in water
  • 1 onion cut into chunks
  • 1 jalapeno cut into chunks
  • 2 cans of diced green chiles
  • 1 20 oz. Dr. Pepper

What You Do:

    The night before
  1. Put the brisket and the marinade in a plastic bag or marinade dish.
  2. Place the beans in a bowl and cover with water.
    3. Early in the morning
  3. Drain the beans.
  4. Combine all of the ingredients including the marinade in a large crock pot.
  5. Set the crock pot on high.
  6. Let cook for 6-8 hours stirring occasionally.
  7. Using a large fork or tongs remove the brisket and shred using two forks.
  8. Return to crock pot and let cook for 30 minutes to an hour to get flavor all the way through.
http://www.tumbleweedcontessa.com/blog/cowboy-dinner-and-burrchadas/

Wet Burrito

Print
Burrchadas

What You Need:

  • Recipe for Cowboy Dinner above
  • Cooking Spray
  • 10-12 medium flour tortillas
  • 3 cups shredded pepper jack cheese
  • 2 cans Hatch green chile enchilada sauce

What You Do:

  1. Set oven to 350 degrees
  2. Spray a rectangular casserole dish with cooking spray
  3. Drain liquid from 3 or 4 cups of cowboy dinner.
  4. Heat enchilada sauce in a sauce pan on stove. Just to warm not boiling.
  5. Gently warm tortillas in microwave or oven. Just to warm not hot.
  6. Fill tortilla with 3 or so serving spoons of cowboy dinner.
  7. Top with a tablespoon of cheese.
  8. Cover with two tablespoons of enchilada sauce.
  9. Roll up tortilla and add to casserole dish.
  10. Repeat until casserole dish is full.
  11. Pour remaining enchilada sauce over the top.
  12. Top with remaining cheese.
  13. Heat in the oven for 20 to 30 minutes until warm and bubbly.
  14. Let set for 5 minutes before serving.
http://www.tumbleweedcontessa.com/blog/cowboy-dinner-and-burrchadas/

I am going to ramble about this at some of these fun parties.

Spice Up for Spring-Green Enchilada Casserole

Posted on by
6

All the way home from work I was thinking about Mexican food.  I never got over in a lane where I could turn into any place to get it to take home.  So I had to make my own.

For some reason I bought some flour tortillas the other day while I was shopping.  I think I was intending on a chicken taco salad with the shell baked in some new tortilla bowl molds I bought.  (Another day!)  In the pantry I had all the fixings I needed to make my own Mexican flavored dinner.

When I get hungry for the taste of enchiladas nothing else will do.  All I had were flour tortillas.  I could make burritos or enchiladas; however I settled on this little casserole which now has provided plenty of leftovers.  I don’t usually use refried beans, but these also have the flavor or nachos with the beans.  So I have technically taken care of 2 hankerings I might have.

I used to make Nachos Grande on Sunday night.  A little labor intensive, but so well worth the taste.  Tostada chips spread with the beans (individually), topped with browned ground meat, green chiles, onions, tomatoes and cheese.  Broil until the cheese bubbles and eat them fast while they are still warm.  Andy would warm up the leftovers in the microwave.  That didn’t appeal to me.

I like the taste of raw onions on my enchiladas.  If you don’t, you can brown the onions with the ground meat.

Green Enchilada Casserole

Print
Green Enchilada Casserole

Serve with the fresh diced tomatoes, onions and cilantro. (I didn’t have any cilantro but it would have been better if I did.)

What You Need:

  • 1 can Hatch Green Enchilada Sauce
  • 1 can Rotel (original)
  • 1 can Rosita’s Refried Beans
  • ½ onion, chopped
  • 1 pound ground meat
  • Salt, pepper, garlic granules
  • Tortillas (corn or flour)
  • Cheddar cheese, grated
  • Tomatoes, diced
  • Cilantro, chopped

What You Do:

  1. Preheat the oven to 350°.
  2. Prepare a 1 quart casserole with non-stick spray.
  3. Brown the ground meat with the salt, pepper and garlic granules.
  4. When brown mix in the Hatch green enchilada sauce and Rotel.
  5. In the casserole place tortillas quartered, some of the meat mixture, a few spoonsful of refried beans, onions, and cheese.
  6. Repeat for a second layer and third layer ending with tortillas and cover with cheese.
  7. Place in the oven uncovered for 30 minutes until the cheese is melted and the sauce is bubbly around the edges.
  8. Let this stand and set for about 15 minutes before serving.
http://www.tumbleweedcontessa.com/blog/spice-up-for-spring-green-enchilada-casserole/

Related Posts Plugin for WordPress, Blogger...

I am going to ramble about this at some of these fun parties.