Awesome Cheese Steak

I don't know many that shy away from a tender, juicy cheese steak sub.  There are only two basic tips for one pleasing Cheese Steak.  Tender meat full of flavor, and one nice soft bun. I happen to use a wheat bun with sesame seeds that I found on the discount rack. My daughter prefers to use a nice warm slice of French Loaf about six inches long and lightly toasted.  For an amazing flavor I used grilled steak.  Pepper Jack cheese gave the sub a zesty taste. Make sure to compliment the meal with your favorite cheese. This will make two sandwiches.




1 LB cooked Shredded Beef Steak
2 TBS Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Green Pepper
2 Cloves Minced Garlic
1/4 Cup Worcestershire Sauce
4 Slices Pepper Jack Cheese
Honey Mustard

2 6" Hoagie Sandwich Buns

Heat Olive Oil in sauté pan.  Stir in onion, green pepper and garlic.  Cook for 5 minutes stirring constantly.  Add meat and Worcestershire sauce.  Cover and let simmer.  Lightly  toast your choice of buns in heated oven for about 2 to 3 minutes.  Remove and spread honey mustard on the bottom bun.  Top with beef.  Split Pepper Jack cheese down the middle and place both slices on top of the sandwich.  Place back in oven until cheese is melted.

 

a la PARRILLA TACO

My husband was at it again.  What was I suppose to do?  He grilled so much meat I had to get my mind working fast to come up with something new.  These crunch corn shelled taco were so good, and ready to eat in only minutes.  I used a little of the different meat on each one, even combined some on a few.  The pollo and picante chorizo were the best.  Once you try a taco full of chopped grilled filete you might think a little differently about the traditional taco.  I made my own shells, but lets face it.  All yo want to do is get them on the table.  Don't hesitate to buy some. This will make a dozen tacos.



12 Corn Taco Shells
3 Cups Smoked Meat (I  used Pollo, Puerco, Chorizo and Filete)

Toppings (your choice)

Shredded Lettuce
Diced Tomato
Sliced Jalapeno
Sliced Avocado
Shredded Cheese (Taco blend)
Sour Cream

Make sure to heat the shells.  This makes them good and crunchy.  Place about 2 TBS of Shredded Lettuce and 1 TBS Diced Tomatoes in the bottom of each shell (more if you like).  Add a good sprinkle of Shredded Cheese, your choice of Meat and finish with a nice thick slice of Avocado.  Top off with Jalapeno and Sour Cream if you prefer.  There you have it something quick and delicious.
 

Hawaiian Kissed Grilled Chicken

If you keep with any of my recipes you know we enjoy grilling outdoors any time of the year.  I try to be creative and come up with something different every once in a while.  This chicken is so moist and tender.  The pineapple really infused it with flavor. I take advantage of fresh pineapple when it is on sale.  I can part of it, and freeze part of it in slices.  You can use store bought and it will be just as tasty.  Just be sure to omit the honey since it is presweetened.

Deysauno Chalupa

 

Breakfast should be fun and simple.  Who wants to spend a bunch of time in the kitchen when you'd rather be working on getting motivated for the day?  I'm going to take a guess and say this is probably something you've not had before.  I will confess one thing though--they were delicious.  This is one for the books!  I used my own homemade maize tortillas (Caliente y Fresco Maize Tortilla) made in advance of course.  They were just the right size!  If you prefer to use store bought NO PROBLEM!  They'll taste just as awesome.  This served four to six.

Caliente y Fresco Maize Tortilla

Ever had a caliente y fresco tortilla right off of the Comal?  That's what I call good!  You can serve these little jewels up with just about anything.  Great with a scrambled egg for breakfast, perfect with a bowl of chili for lunch.  Toss some carne, frijoles and salsa on top you've got a yummy dinner.  They go great with soups, stews and casseroles also. Yes, it takes a little time but the result is well worth the work.  This will make 2 to 2 1/2 dozen tortillas approximately 3 1/2 inches across.

You can purchase maize in a prepared form.  If you check the ingredients it is simply ground corn soaked in lime juice.  I could do this myself, but regular maize is about the same price so I purchase the prepared and add my own spices.  You'll find the prepared mix at any local supermarket in the Hispanic section.

3 cups Para Tortillas de Maize (Corn Tortilla Mix)
1 TBS Garlic Salt
1 TBS Onion Powder
1 1/2 TBS Chili Powder
1 TSP Red Pepper
1 TSP Sugar
3/4 Cup Bacon Grease (if you don't have any regular 1/2 vegetable oil is good)
1 to 1 1/2 Cups warm water

Mix the dry ingredients together in a large bowl.  Blend in grease/oil with a fork of pastry cutter until dry mixture is coarse.  Slowly pour in warm water until mixture will form stiff round balls easily without falling apart.  Roll balls about 2 inches round.  Place tortilla ball 3 inches from the farthest edge of a Tortilla Press, each side covered with a piece of wax paper. I just happen to be fortunate enough to have a tortilla press.  If you don't have one use two (salad size) plates, or even two Tupperware lids.  Pull over the side of the press (or press the places together) and squeeze gently.  If you press too hard the tortilla becomes too flat and will stick to the paper.

Carefully remove both sides of paper from the tortilla so that it doesn't tear.  Place the tortilla on the comal.  I like to use my electric one.  I can cook more of them at one time that way, and I don't risk getting them too dark.  One you see the tortilla begin to bubble on top turn and cook at least another two minutes, of until you've got a nice golden brown tortilla.

Don't get discouraged if the first couple or tries do stick to the paper.  You will eventually get the right thickness so they won't stick.  And remember the longer you use the paper the more resilient and easier to use it becomes.



Spicy Puerco Taquito

Talk about the perfect party pleaser, and so much better than those packaged frozen brands! Spicy Pork Taquitos are such a hit I’ve had requests for them several times.  See how easy they are to make and serve them up at your next party along with your favorite dips.  I use smoked pork ribs for these, but you don’t want to limit yourself.  Trade out the meat and even the cheese if you prefer something different. Just use the imagination. This will make 2 to 2 ½ dozen taquitos.

 4 Cups shredded pork

¼ cup chili powder
1 ½ tsp. red pepper
3 cloves crushed garlic
1 3 oz. can green chilies
1 16 oz. Package Mexican Blend Shredded Cheese
24-30 corn tortillas
Canola cooking spray
Canola oil

Preheat oven to 350

In a large bowl mix meat and next four ingredients together blending very well.  Set bowl aside.

The tortillas will need to be softened so they will roll easily.  Typically this is done by placing the shell in hot oil about 15 seconds on each side.  To me this makes them too hot to work with, and leaves them drenched in oil.  So I prefer to use my breakfast griddle.  Set the temperature to the highest level.  Brush tortilla with a small amount of canola oil and heat three tortillas at a time about 30 seconds on each side.  You must roll the taquito while the shell is still hot so don’t get too far ahead of yourself.

Once your shell is ready place about 1 tablespoon of cheese and 2 tablespoons of meat 1 inch from the edge.  Carefully fold he very edge over the meat and gently roll the taquito as tightly as you can to the very end.  Don’t worry, it doesn’t have to be perfect.  It’s more important to be careful and not tear the shell.  Place the taquitos on a baking pan (jelly roll pans work best) coated with cook spray.  Place end side down and as close together as possible.  Continue rolling until you have used all of the filling.   Spray the top with cooking spray to get a perfect shell.

Cook for 20 minutes or until taquitos are nice and crisp with a golden brown color.  Turn broiler on for 30 seconds if necessary to complete the process.  Sever with your favorite dip such as Fr. Onion, Guacamole, Queso of Salsa

Harvest Rice

Always looking to spruce up a meal with something different?  This is another of my daughters’ creations, and it is good!  It makes a terrific side dish.  You can add some baked tofu, or grilled chicken breast (if you aren’t a fan of vegan) to turn this packed dish into a healthy lunch.  Either way it’s a flourishing treat that is tasty!  His recipe serves four.

 

2 Cups (uncooked) white rice

1 Small Onion Diced

1 Small Green Pepper Diced

2 Garlic Cloves Minced

2 TBS Olive Oil

2 Cups Fresh Corn

2 Cups Sweet Peas

1 Large Tomato Diced

1 Large Firm Avocado Diced

1 TBS Cilantro

Salt and Pepper to taste

 

Cook rice according to package directions making sure it is not overcooked.  Do not rinse rice. Meanwhile sauté onion, green pepper and garlic in olive oil until slightly translucent (about 2 minutes).  Add cooked rice to sautéed vegetables along with corn and peas.  Remove from heat adding tomato and avocado.  Season with cilantro, salt and pepper to taste.