Tailgate Steak Taco!!!

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It is that time again, football tailgating season and the die-hard fans are out there supporting their teams 🙂

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This recipe is something that very easy to make, you prep almost all of it the night before and the day of you can just grill it up, slice and serve 🙂

I love cilantro so this has a lot of cilantro in it, but I use angel hair cabbage and made a slaw, then use creamy goat cheese which just made this taco delicious!!

You can some “Roasted Hatch Chilies” I got some sent to me from my cousin’s living in Colorado, they add a wonderful smokey spicy richness to the taco 🙂

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Ingredients for streak marinade

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blend it all in the food processor

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pour all over steak, over night in fridge

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grill it up 

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slice

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Slaw ingredients

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cabbage, jalapenos, scallions and cilantro and mixed together

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 whisk together, cumin, lime juice, lime zest, mayo, milk, agave & sour cream

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pour over cabbage and mix, this can be made the night before

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serve with floured tortilla and top with goat cheese crumbles

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Tailgate Steak Taco

  • Servings: 4
  • Difficulty: easy
  • Print

Marinade

1/4 cup lime juice
1 bunch cilantro
1/4 cup oil
1 tsp. ground cumin
1 jalapeno, seeded if you don’t want it spicy

Place all in food processor and blend, pour all over steak and let marinate in fridge 6 hour to over night.

1 Flat Iron Steak

Grilled to medium rare. that is about 6-7 minutes each side over medium high heat.  Let rest for 10 minutes before slicing, slice against the grain.

Slaw

1/4 cup mayonnaise
1/4 cup sour cream
juice and zest of 2 limes
2 tbsp. milk
1 tsp. agave or honey
1-2 tsp. ground cumin (to your taste)
1/2 cup fresh cilantro, chopped
1 bunch scallions, tops with a little white only
1 jalapeno, minced (keep seeds if you like it spicy)
1 10-16 oz. package angel hair cabbage
salt and pepper to taste

In a large bowl toss cabbage, cilantro, scallions and jalapeno, set aside.

In a small bowl whisk together, mayo, sour cream, cumin, lime juice & zest, milk and agave, pour over cabbage and toss to mix, taste and add salt and pepper to taste.  Refrigerate up to overnight.

Small Flour tortillas
1 container crumbled goat cheese

Serve slaw on tortilla, top with streak slices and goat cheese.  You can have extra cilantro, sliced jalapeno or chiles for people to add.  Enjoy!!

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with the Roasted Hatch Chilies
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Italian Roasted Shrimp!!

8 Comments

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This dish is so easy and quick and its great over polenta, pasta or would be great just served as an appetizer with crostini’s.

We have this great “Red Argentine Shrimp” and it is simply delicious, I have cooked with it several times and its always a big hit 🙂

Ingredients

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in skillet add a little oil and shallots

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then add garlic & oregano

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then tomatoes (sorry the picture is blurry)

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top with the shrimp

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Mix panko, cheese and parsley together

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add oil

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mix again

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sprinkle over top shrimp and bake

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you can serve over polenta

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or over pasta

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Italian Roasted Shrimp

  • Difficulty: easy
  • Print

Red Argentine Shrimp (about 4-5 per person)

1 large can diced tomatoes with garlic & onion (about 4 cups)
1 large shallot, chopped
1 tsp. garlic, minced
1 tsp. oregano
1 tsp. agave or honey

3/4 cup panko breadcrumbs
1/2 cup grated fresh Parmesan cheese
2 tbsp. Italian parsley, chopped
3 tbsp. olive oil

In a large skillet add a little oil and shallots over medium heat, cook for 5 minutes, add garlic & oregano, stir to combine and add tomatoes, continue to cook for 2 minutes.  Add salt and pepper to taste.

Pre-heat oven to 450 degrees

Mix in a small bowl panko, cheese and parsley, add oil and thoroughly mix, add salt and pepper to taste.  Place shrimp on top of the tomato mixture and sprinkle breadcrumb mixture over top, and bake for about 10 minutes or until shrimp is done and breadcrumbs are golden brown.

Meanwhile make your pasta or polenta and serve shrimp right over top.

Which ever way you serve it Enjoy!!!

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My Trip to Chicago!!

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This past weekend was my birthday and I went to Chicago to Celebrate!!

I went with a friend and we stayed with a friend of ours and her sister.  We had such a wonder time, these are only a third of the pictures I took.

The first night we stayed in and I cooked we had grilled Chicken, grilled zucchini and a grilled asparagus and tomato pasta salad, and they got this awesome Red Velvet Cake that as so so good, I brought the rest back and shared it with a friend and my parents and they all loved it so much said it was so moist and it was even 4 days later.  the picture of me with the silly hat on was funny we all took pictures with it on 🙂

Next day we drove all over, and saw many things like; U.S. Cellular field where the White Sox play, Wrigley Field where the Cubs play, I can remember everything but I tried to take many pictures.  We passed Friday and Saturday the show “Chicago Fire” filming that was really cool.  We went to Millennium Park, they had the coolest light up water feature, with peoples faces, of course we saw “the Bean”.  Downtown we visited my friend at work, she works in the costume shop at the Joffery Ballet, she was working on refurbishing “The Nutcracker” costumes, she made Clara a new skirt, they were on lunch when we popped in, they were having a party for her manager she was leaving that day on maternity leave.  That was nice seeing all the costumes and stuff, we went to Magnolia Bakery, didn’t buy anything 😦 just looked 😛

Had tea at Argo Tea Cafe, walked through Macy’s to buy the famous Frango Mints, and a must go to was Garrett Popcorn, went to Petterino’s for dinner, I had the Maryland Crab cake with roasted corn and red pepper, then I had the Parmesan crusted scallops with green beans.  Then the waitress brought me a birthday dessert and of course it was CHOCOLATE and it was so GOOD!!

Saturday we took a boat tour through the Chicago river then went out onto Lake Michigan that was tour was the best you got to see a lot stuff.  The we went over to Navy Pier and they have a stain glass museum there and then to end the day we went to a Polish restaurant “Staropolska” it was so good, I had the potato pancakes, perogies, potato dumplings and a cabbage roll.

Of course before leaving we stopped at the polish sausage shop and a perogi shop.

What a great trip and what a great way to spend my birthday,

Thank you Mary, Barbara and Mary for making it special for me 🙂

You ladies are Great Friends!!!

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I wanted to buy this ring, but I’d have to sell my house 😛

 

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chicago fire filming

 

 

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Oprah lives here

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Blueberry Crumb Bars!!

19 Comments

These Blueberry Crumb Bars turned out so delicious!!!

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I was invited to a luncheon and I wanted to bring something for everyone to take home and enjoy!! And I really must say they are very tasty 😛

So I made Blueberry and I made Raspberry, I wrapped them up in this cute matching wax paper and bags along with cute stickers all from Michael’s…don’t you just love Michael’s!! 🙂

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I had such a great time visiting with the ladies, one of the ladies “Val” just moved into a new high rise along the river that over looks downtown Cincinnati and her place was just exquisite!!!!

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I tried to take a “selfie” I am not very good, but sun was shining and it was hard to see, I was trying to get the Reds Great American Ball Park in the background too 😛

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I met these wonderful ladies through a friend of mine Robin, we both used to work for the same company and we remained in touch and good friends.  She had me cater a few parties at her house so that is how I got to know this group of lovely ladies.

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So “Thank you Val” for including me and I hope all the ladies enjoyed the bars.  I know I had a great time!!! 🙂

I hope you all make these bars for your friends or family!!

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Ingredients

Crust

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Blend in processor

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Blended, pour into sprayed baking dish

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press down all over and bake

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baked

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Filling ingredients

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jam

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since I made both I used this one for the raspberry

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spread over top of crust

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blueberries and flour

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toss together

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sprinkle on top of jam and crust

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Ingredients for topping

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pulse

Topping

pulsed 🙂

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sprinkle over top the blueberries and bake

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Done and ready to cool

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Blueberry Crumb Bars

  • Servings: 9-16
  • Difficulty: easy
  • Print

Crust

3/4 c. all-purpose flour
1/4 tsp. salt
1/4 c. powdered sugar
6 tbsp. unsalted butter, cold and cut into pieces

Filling

1 pint blueberries or “3” 6 oz. containers of raspberries, about 2 cups
2 tbsp. all-purpose flour
1/3 cup blueberry jam or raspberry if using raspberries

Crumb Topping

1/2 cup all-purpose flour
1/2 cup brown sugar
4 tbsp. unsalted butter, cold and cut into pieces

Preheat over to 375 degrees and spray or grease an 8×8 baking dish.

Crust – combine, flour, powdered sugar, salt and butter, place in a food processor or use a pastry blender until butter is the size of small peas.  Sprinkle mixture into the bottom of the baking dish and press down evenly and bake 12 minutes.

Filling – if the jam you are using is thick and is not spreadable then place into a small sauce pan and heat jam to make spreadable, you can use the microwave as well.  Pour the berries in a large bowl and sprinkle flour over top and gently toss to coat them.

Once the crust is done, spread jam evenly over the crust, crust will be warm so the jam does warm up and makes it easy to spread. Sprinkle berries over top the jam, any left over flour in the bottom of the bowl can be just sprinkle evenly over the berries.

Crumb Topping – in food processor add flour, brown sugar and butter, pulse mixture until crumbly, then sprinkle over top the blueberries and bake 35 – 40 minutes.

Cool completely before cutting. Enjoy!!

This picture when I made both, I used bigger pans and doubled the recipe 🙂

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