Spiced Beef Street Tacos

If we’re going to be friends there is something you should know about me.  I don’t get sports.  Not only do I not get sports, my whole household does. not. get. sports.  That’s not saying I have anything against organized sports.  I just don’t get them.  And have no desire to.  We’re more of the board game and puzzle making glitter throwing kind of family.  Once our family was eating in a restaurant and on a far wall a large tv was playing a football game.  Our then 6 year old loudly exclaimed “What are those silly men DOING?!”  (You have to admit parts of the game do look pretty silly especially if you have no idea what it’s about!)
So I’m thinking this Sunday instead of missing out on the celebration we’ll have a “Salsa bowl Sunday”! Because that’s really the one bowl my husband can’t live without!

The other day I panicked when the store was completely out of skirt steak, which is what I usually use for my favorite carna asada tacos.  Now I try to be flexible, but I just really felt like steak tacos. So I adjusted slightly since I did have some round tip and made a spiced beef taco instead.  And they are our new favorites! (Well.. it’s tacos.  So you can’t really have ONE favorite!)  Round tip is very lean so marinating with a little acid really helps tenderizing and cutting the meat thinly as well.  I found them very tender and flavorful.

SPICED BEEF TACOS

2 1/2 pounds round tip steak (or roast, sliced in 1/2″ to 3/4″ steaks)
1/3 cup lime juice
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ancho powder*
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper

For serving:
small corn tortillas (the street taco size is our favorite)
radishes, thinly sliced
salsa (my roasted red salsa is great with these)
cilantro leaves
lime wedges

Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice.  Seal bag and massage into the meat, making sure all sides are coated well.  Let marinate in the refrigerator for at least 2 hours.
When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness.  Let rest for at least 10 minutes before slices thinly or chopping.
Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.

*If you like spicier tacos, use chipotle powder here (more if you like).  Ancho has a great chili flavor without being hot and even our kids love it.

Spiced Beef Street Tacos

Ingredients

  • 2 1/2 pounds round tip steak (or roast, sliced in 1/2" to 3/4" steaks)
  • 1/3 cup lime juice
  • 2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho powder*
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin 
  • 1/2 teaspoon black pepper
    For serving:
  • small corn tortillas (the street taco size is our favorite)
  • radishes, thinly sliced
  • salsa (my roasted red salsa is great with these)
  • cilantro leaves
  • lime wedges

Instructions

  • Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice.  Seal bag and massage into the meat, making sure all sides are coated well.  Let marinate in the refrigerator for at least 2 hours.
  • When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness.  Let rest for at least 10 minutes before slices thinly or chopping.
  • Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.
  • *If you like spicier tacos, use chipotle powder here (more if you like).  Ancho has a great chili flavor without being hot and even our kids love it.
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    Instant Pot Chili


    Winter is here! While I love slow cooked food, especially in the winter, sometimes I break out my instant pot to make things happen fast!
    Chili is a perfect use for the instant pot if you don’t have hours and hours to simmer it.  You can even use uncooked, unsoaked beans!
    A couple of tips:
    1. Never add salt to uncooked beans as it inhibits them from fully softening.  Season after they are cooked.
    2. If you want more flavor than spice, try ancho chili powder.  It adds a deeper flavor without all the heat.  If you want more spice, increase the chipotle powder. Chili is really only as good as the spices you use.  While I used to buy mine only from Penzey’s spices I have converted to Savory Spice Shop.  If you have a local storefront I highly recommend going, it is a feast for the senses! They still store in glass jars which is better for retaining spices flavor and quality.  I don’t get into the city often though so I use their website a lot.
    3. You can use any ground meat.  Half beef and pork is my favorite and has great flavor but turkey or chicken would work as well.

    INSTANT POT CHILI
    1 large onion, chopped
    1 pound ground beef
    1 pound ground pork
    3 garlic cloves, minced
    1 cup dried pinto beans (approx 1/2 pound)
    3 (14.5 oz) cans diced tomatoes
    2 cups beef broth
    1/2 cup water
    2 Tablespoons smoked paprika
    1/2 tsp chipotle powder (increase for a spicy chili)
    1 tsp ancho powder
    1 Tablespoon cumin
    1 Tablespoon dried oregano

    Dump everything in instant pot.
    Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
    Break up meat and stir well to combine.
    Season with salt and pepper to taste.

    Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites. 

    Instant Pot Chili

    Ingredients

    • 1 large onion, chopped
    • 1 pound ground beef
    • 1 pound ground pork
    • 3 garlic cloves, minced
    • 1 cup dried pinto beans (approx 1/2 pound)
    • 3 (14.5 oz) cans diced tomatoes
    • 2 cups beef broth
    • 1/2 cup water
    • 2 Tablespoons smoked paprika
    • 1/2 tsp chipotle powder (increase for a spicy chili)
    • 1 tsp ancho powder
    • 1 Tablespoon cumin
    • 1 Tablespoon dried oregano

    Instructions

  • Dump everything in instant pot. 
  • Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
  • Break up meat and stir well to combine.
  • Season with salt and pepper to taste.
  • Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites. 
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    Beef Roast Stroganoff (or not)

    I am not a big stroganoff fan.  Something about the sour cream.  It just doesn’t appeal to me.
    I am also not a big fan of traditional freezer meals.  I mean, let’s be honest.  Nothing tastes as good after being frozen and reheated.  But what I do like to do is keep components of meals in the freezer.  So when we have a roast for Sunday dinner I make extra and freeze part for another meal.
    Enter this recipe.  I decided to make my own twist on stroganoff but leaving the sour cream on the side so those who want it can add it and those who don’t (ME!) don’t have to.  The results? A hearty fall dish, perfect for the cooler weather coming and one totally worth cooking some extra roast up for!

    Beef Stroga..not? 

    4 Tablespoons unsalted butter
    1 pound mushrooms, sliced
    4 cloves garlic, minced
    1 onion, chopped
    1 teaspoon dried thyme or 1 sprig fresh
    1/2 teaspoon paprika
    2 Tablespoons tomato paste
    2 Tablespoons fresh parsley
    1/4 cup flour
    4 cups beef stock
    1 1/2 pounds leftover beef roast
    2 teaspoons Worcestershire
    salt and pepper to taste
    2 Tablespoons heavy cream
    1 pound egg noodles, cooked
    1/2 cup sour cream, for serving

    Melt the butter in a large saucepan.  Add mushrooms, onion, and garlic and saute for 10-15 minutes or until vegetables are softened.
    Add thyme, paprika, tomato paste, parley, and flour.  Stir to combine well and cook for a minute.
    Add beef stock while stirring.  Add beef and Worcestershire and season to taste.
    Add cream just before serving and add egg noodles.
    Serve with sour cream if desired.

    Beef Roast Stroganoff (or not)

    Ingredients

    • 4 Tablespoons unsalted butter
    • 1 pound mushrooms, sliced
    • 4 cloves garlic, minced
    • 1 onion, chopped
    • 1 teaspoon dried thyme or 1 sprig fresh
    • 1/2 teaspoon paprika
    • 2 Tablespoons tomato paste
    • 2 Tablespoons fresh parsley
    • 1/4 cup flour
    • 4 cups beef stock
    • 1 1/2 pounds leftover beef roast
    • 2 teaspoons Worcestershire
    • salt and pepper to taste
    • 2 Tablespoons heavy cream
    • 1 pound egg noodles, cooked
    • 1/2 cup sour cream, for serving

    Instructions

  • Melt the butter in a large saucepan.  Add mushrooms, onion, and garlic and saute for 10-15 minutes or until vegetables are softened.
  • Add thyme, paprika, tomato paste, parley, and flour.  Stir to combine well and cook for a minute.
  • Add beef stock while stirring.  Add beef and Worcestershire and season to taste.
  • Add cream just before serving and add egg noodles.
  • Serve with sour cream if desired.
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    Dinner In A Pumpkin

    I love my Mom.  She has done some pretty amazing things in her life.  None more impressive than having 5 kids in 6 1/2 years… I know, my eye is twitching just thinking about it!   This is a dish she made often in the fall… especially that year my Dad had a pumpkin growing experiment in the garden! I’ve tweaked it to be my own but it still tastes reminiscent of hers.  Which is the best kind of food.  The kind that brings a smile or laugh and reminds you of a happy memory.  Love you Mom!

    The sauce is like a thick gravy just coating everything.  If you want a saucier gravy double the butter, flour, chicken stock, brown sugar, and soy sauce.
    You can do a larger batch in a larger pumpkin but keep in mind you will have to bake longer.
    If you have family members who don’t like mushrooms try mincing them up.  They really add a wonderful meaty earthy flavor.

    DINNER IN A PUMPKIN

    1 small to medium pumpkin
    1 lb ground beef
    8 oz mushrooms, sliced
    1 onion, chopped
    2 stalks celery, chopped
    4 Tablespoons unsalted butter
    1/4 cup flour
    2 cups chicken stock
    2 Tablespoons brown sugar
    1/4 cup soy sauce
    2 cups cooked rice (I used Bob’s Red Mill brown and wild rice blend)
    salt and pepper to taste

    Cut the top off the pumpkin (depending on the size.. I used one about 12 inches across and cut the top third off.  If you have a bigger pumpkin you could even cut off the top half.)  Set on a large cookie sheet or pizza pan and set aside.
    In a large skillet brown the beef.
    Add the butter, mushrooms, onion, and celery and cook until softened.
    Add the flour and cook for a minute, stirring to coat.
    Add chicken broth, brown sugar, and soy sauce and cook for several minutes until well combined.
    Stir in rice.  Taste and adjust seasoning.  Pour into hollowed pumpkin and cover with foil.
    Bake at 375 degrees for 1 hour,  remove foil and continue baking until pumpkin is completely baked through. Pumpkin will be easy to pierce with a knife or fork when cooked through.
    Serve filling with scoops of pumpkin as well.

    Dinner In A Pumpkin

    Ingredients

    • 1 small to medium pumpkin
    • 1 lb ground beef 
    • 8 oz mushrooms, sliced
    • 1 onion, chopped
    • 2 stalks celery, chopped
    • 4 Tablespoons unsalted butter
    • 1/4 cup flour
    • 2 cups chicken stock
    • 2 Tablespoons brown sugar
    • 1/4 cup soy sauce
    • 2 cups cooked rice (I used Bob's Red Mill brown and wild rice blend)
    • salt and pepper to taste

    Instructions

  • Cut the top off the pumpkin (depending on the size.. I used one about 12 inches across and cut the top third off.  If you have a bigger pumpkin you could even cut off the top half.)  Set on a large cookie sheet or pizza pan and set aside.
  • In a large skillet brown the beef.  
  • Add the butter, mushrooms, onion, and celery and cook until softened.
  • Add the flour and cook for a minute, stirring to coat.
  • Add chicken broth, brown sugar, and soy sauce and cook for several minutes until well combined.
  • Stir in rice.  Taste and adjust seasoning.  Pour into hollowed pumpkin and cover with foil.
  • Bake at 375 degrees for 1 hour,  remove foil and continue baking until pumpkin is completely baked through. Pumpkin will be easy to pierce with a knife or fork when cooked through.
  • Serve filling with scoops of pumpkin as well.
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    Instant Pot Taco Meat with Beans


    I’m going to let you in on a little secret.  Even if you don’t love beans, you’ll probably love this.  How do I know? Because my hubby despises beans and yet this is one of his favorite meals!  I have made several recipes over the years with beans he likes but this one takes the taco cake.
    I basically took my instant pot taco meat recipe and added dry beans to it and upped the cook time for the beans.  I also increased the seasonings.  If you would rather you can sub out the spices and salt for your favorite taco seasoning blend too.  I just always do my own since we don’t like super spicy or salty.
    Normally you don’t want to add salt before cooking dry beans as it can inhibit their ability to completely soften.  This is a small amount though and I haven’t had any issues.  If it isn’t salty enough for you just adjust seasonings after cooking.   I usually use a super lean ground beef but have made this with ground chicken and turkey with good results too.
    We use this mixture for tacos, burritos, tostadas, taco salad, nachos…. I usually serve half for dinner and freeze the remaining half for another meal.  Beans are a great way to extend your protein without making your family feel like you’re going vegetarian.  They are inexpensive and healthy and with an instant pot they cook up in no time!  Now go forth and TACO NIGHT!

    INSTANT POT TACO MEAT WITH BEANS

    2 lbs ground meat (beef, chicken, or turkey) Frozen is fine too!
    2 cups beef stock (or chicken or vegetable)
    1 cup water
    1/2 lb dry pinto beans (approx 1 cup)
    1 Tablespoon smoked paprika
    1 Tablespoon cumin powder
    1 Tablespoon onion powder
    1 Tablespoon garlic powder
    2 teaspoons kosher salt
    2 teaspoons ancho chili powder
    1 tsp chipotle powder (more for spicier)

    Place frozen meat and beans in instant pot, sprinkle on spices and pour in stock and water.
    Cook for 40 minutes on high pressure then use quick pressure release.
    Turn Instant Pot on Saute function and mash beef and beans with a potato masher to break up.
    Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

    For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide half the mixture into the shells.
    Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
    Add shredded lettuce, salsa, and sour cream and taco night is ready!

    Instant Pot Taco Meat with Beans

    Ingredients

    • 2 lbs ground meat (beef, chicken, or turkey) Frozen is fine too!
    • 2 cups beef stock (or chicken or vegetable)
    • 1 cup water 
    • 1/2 lb dry pinto beans (approx 1 cup)
    • 1 Tablespoon smoked paprika
    • 1 Tablespoon cumin powder
    • 1 Tablespoon onion powder
    • 1 Tablespoon garlic powder
    • 2 teaspoons kosher salt
    • 2 teaspoons ancho chili powder
    • 1 tsp chipotle powder (more for spicier)

    Instructions

  • Place frozen meat and beans in instant pot, sprinkle on spices and pour in stock and water.
  • Cook for 40 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef and beans with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide half the mixture into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
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    Instant Pot Taco Meat

    DSC08740

    My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
    This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
    And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

    Check out my other version with beans here! 

    INSTANT POT TACO MEAT
    2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    2 cups beef stock (or chicken or vegetable)
    2 tsp paprika
    2 tsp cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp salt
    1 tsp ancho chili powder
    1/2 tsp chipotle powder (more for spicier)

    Place frozen meat in instant pot, sprinkle on spices and pour in stock.

    DSC08731

    Cook for 25 minutes on high pressure then use quick pressure release.

    DSC08732

    Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

    DSC08733

    Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

    DSC08734

    For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
    Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
    Add shredded lettuce, salsa, and sour cream and taco night is ready!

    DSC08742

    Instant Pot Taco Meat

    If you want to make just 1 lb of meat, cut everything in half. But you want to be sure to use a full cup of liquid. To make a larger batch, you don't have to add additional stock. Just increase spices and meat.

    Ingredients

    • 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    • 2 cups beef stock (or chicken or vegetable)
    • 2 tsp paprika
    • 2 tsp cumin
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1 tsp ancho chili powder
    • 1/2 tsp chipotle powder (more for spicier)

    Instructions

  • Place frozen meat in instant pot, sprinkle on spices and pour in stock.
  • Cook for 25 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
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    Instant Pot Beef Stew

    DSC08021
    I have been tweaking this recipe for awhile now and I finally perfected it!  I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well.  The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing.  The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it.  To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe.  I love it more than any other I’ve ever made and I’m pretty sure you will to.  And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
    This recipe could not be any easier.  Or tastier!

    INSTANT POT BEEF STEW
    1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    2 tsp salt
    1/2 tsp pepper
    2 T tomato paste
    3 garlic cloves, minced
    2-4 cups beef broth
    2-4 cups chicken broth
    1 T worcestershire
    8 cups chopped vegetables*
    (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)

    To thicken:
    3 T cornstarch
    3 T water

    Place everything except thickener in the Instant Pot (or other electric pressure cooker)
    Cook on high pressure for 30 minutes.  Natural pressure release for 10 minutes.
    To thicken, whisk together the cornstarch and cold water and stir in.

    *Most root vegetables are a good choice here.  Peas are nice as well, but add those at the end.  If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.

    Note: The vegetables will be very soft.  If you want them to have more texture, just leave out the veg and cook as directed.  Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.

    Why the difference in broth amount? Depends on how thick or thin you prefer your stew

    Instant Pot Beef Stew

    Ingredients

    • 1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    • 2 tsp salt
    • 1/2 tsp pepper
    • 2 T tomato paste
    • 3 garlic cloves, minced
    • 2-4 cups beef broth
    • 2-4 cups chicken broth
    • 1 T worcestershire
    • 8 cups chopped vegetables*
      (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)
      To thicken:
    • 3 T cornstarch
    • 3 T water

    Instructions

  • Place everything except thickener in the Instant Pot (or other electric pressure cooker)
  • Cook on high pressure for 30 minutes. Natural pressure release for 10 minutes.
  • To thicken, whisk together the cornstarch and cold water and stir in.
  • Most root vegetables are a good choice here. Peas are nice as well, but add those at the end. If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.
    Note: The vegetables will be very soft. If you want them to have more texture, just leave out the veg and cook as directed. Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.
    Why the difference in broth amount? Depends on how thick or thin you prefer your stew
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    Best Ever Burritos (Freezer Friendly!)

    DSC01967
    There are 2 types of food that I know without a shadow of a doubt, my hubby will LOVE.  Pizza and Mexican.  Pretty much any variety of either.  Well, almost.  There was the cauliflower pizza crust experiment.. we don’t talk about that. 😉

    I love keeping these on hand in the freezer, either for dinner or lunches.  I make them lots of ways, and we like them equally with shredded chicken too.  Homemade enchilada sauce and refried beans aren’t a must but if you want the best EVER you really should put in the extra time on those, they are so much yummier.
    You can adapt these to your own taste, if I have leftover refried beans I sometimes whip some up with just beans and cheese in them too.
    I’ve even made them with leftover turkey from a holiday.  Adding the enchilada sauce to the meat helps it stay moist.

    BEST EVER BURRITOS
    For the beef:
    2 lbs roast
    1 tsp salt
    1/4 tsp pepper
    1 tsp oregano
    1/2 tsp chipotle powder
    1 tsp cumin
    1 tsp onion powder
    1 tsp garlic powder

    To assemble:
    Flour Tortillas
    Homemade Enchilada Sauce, or store bought
    White or Red Rice
    Refried Beans
    Shredded cheese, I use a combination of monterey jack and cheddar

    To serve:
    Shredded lettuce
    chopped tomatoes
    Guacamole
    Sour Cream
    Sliced olives

    Combine all the spices together in a small bowl.  Coat the roast with the spices.  Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
    Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart. (TIP: If your roast doesn’t have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.)  Shred meat and toss with enchilada sauce.
    To assemble burritos:
    In a flour tortilla, place rice, meat, and beans.  Fold up one long side, then the short sides, and then roll tightly.
    DSC01961
    In the picture I also have shredded chicken tossed with enchilada sauce since I was making some chicken ones for the freezer as well.
    DSC01963
    If I’m freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
    DSC01965

    Place on a baking sheet and top with a little enchilada sauce (more if you want a “wet” burrito) and some cheese.
    Bake at 375 degrees until cheese is melted and warmed through.

    Best Ever Burritos

    Best Ever Burritos

    Ingredients

      For the meat
    • 2 lbs roast
    • 1 tsp salt
    • 1/4 tsp pepper
    • 1 tsp oregano
    • 1/2 tsp chipotle powder
    • 1 tsp cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
      To Assemble:
    • Flour Tortillas
    • Homemade Enchilada Sauce, or store bought
    • White or Red Rice
    • Refried Beans
    • Shredded cheese, I use a combination of monterey jack and cheddar
      To serve:
    • Shredded lettuce
    • chopped tomatoes
    • Guacamole
    • Sour Cream

    Instructions

    Make the meat:
  • Combine all the spices together in a small bowl. Coat the roast with the spices. Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
  • Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart.
  • (TIP: If your roast doesn't have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.) Shred meat and toss with enchilada sauce.
  • To assemble burritos:
  • In a flour tortilla, place rice, meat, and beans. Fold up one long side, then the short sides, and then roll tightly.
  • If I'm freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
  • Place on a baking sheet and top with a little enchilada sauce (more if you want a "wet" burrito) and some cheese.
  • Bake at 375 degrees until cheese is melted and warmed through.
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    BBQ Bacon Burgers

    BBQ Bacon Burgers
    Not going to lie.  I could barely eat half of one of these.  Next time I might make them slider style.  My hubby had no problems polishing one off though.
    My Dad couldn’t cook many things but he was the grill master at our house.  Summers were BBQ season at our house when I was a kid.  We didn’t have AC and if it was hot out he would grill dinner to keep the house cooler.  So I always feel like making BBQ food when the weather starts to warm up.  These are over the top burgers, great to make for Father’s day or a BBQ.
    There is a trick to making the onion strings I’m going to share with you.  After you coat the onion rings in the buttermilk and seasoned flour let them rest for a bit on a tray.  The buttermilk starts to absorb the flour a little bit and you’ll get a better crunch.

    BBQ BACON BURGERS

    Green leaf lettuce
    Sharp cheddar
    BBQ Sauce
    Onion strings (See recipe at end)
    Hamburgers, grilled, or cooked in an iron skillet
    Bacon, cooked crisp (Homemade for extra points!) 🙂
    Hamburger Buns (Homemade for even more extra points!)

    Form 1/4 to 1/3 lb ground beef into a patty, making an indent in the center of the patty.  Cook on a grill or in a cast iron skillet over medium heat.  Flip after a few minutes, when the first side is well browned.  After a couple minutes on the second side top with cheese and cover to melt.  Make sure to lightly butter the inside of the buns and toast in a skillet.  I usually do this before cooking the hamburgers and then set aside while the hamburgers cook.

    For the onion strings:
    1 onion, thinly sliced (white or yellow is fine)
    2 cups buttermilk
    2 cups flour
    1 tsp smoked paprika
    1/2 tsp salt
    1/4 tsp black pepper
    Oil, for cooking

    Pour buttermilk over the onions rings and toss to coat well.   Combine the flour and seasonings in a shallow bowl.  Take a small handful of onion rings and coat in the seasoned flour, shaking off excess.  Place on a tray while you repeat with remaining onions.  Set aside while you heat a couple inches of oil over medium heat (or use a deep fryer).
    Cook in batches until golden brown.  Place on a wire rack over a baking sheet when cooked, repeating with the rest.

    BBQ Bacon Burgers

    Ingredients

      For the burgers:
    • Green leaf lettuce
    • Sharp cheddar
    • BBQ Sauce
    • Onion strings (See recipe at end)
    • Hamburgers, grilled, or cooked in an iron skillet
    • Bacon, cooked crisp (Homemade for extra points!) 🙂
    • Hamburger Buns (Homemade for even more extra points!)
      For the onion strings:
    • 1 onion, thinly sliced (white or yellow is fine)
    • 2 cups buttermilk
    • 2 cups flour
    • 1 tsp smoked paprika
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • Oil, for cooking

    Instructions

  • Form 1/4 to 1/3 lb ground beef into a patty, making an indent in the center of the patty. Cook on a grill or in a cast iron skillet over medium heat. Flip after a few minutes, when the first side is well browned. After a couple minutes on the second side top with cheese and cover to melt. Make sure to lightly butter the inside of the buns and toast in a skillet. I usually do this before cooking the hamburgers and then set aside while the hamburgers cook.
  • For the onion strings:
  • Pour buttermilk over the onions rings and toss to coat well. Combine the flour and seasonings in a shallow bowl. Take a small handful of onion rings and coat in the seasoned flour, shaking off excess. Place on a tray while you repeat with remaining onions. Set aside while you heat a couple inches of oil over medium heat (or use a deep fryer).
  • Cook in batches until golden brown. Place on a wire rack over a baking sheet when cooked, repeating with the rest.
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    DIY Bagel Dogs

    DIY Bagel Dogs
    I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
    Now let’s make some!
    DIY Bagel Dogs

    DIY BAGEL DOGS

    For the dough:
    1 1/2 cups warm water
    1 T sugar
    2 tsp kosher salt
    1 pkg active dry yeast
    4 1/2 cups flour
    2 oz butter, melted

    10 cups water
    2/3 cup baking soda
    egg wash (1 egg yolk mixed with 1 T water)
    pretzel salt, optional
    24 hot dogs

    Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
    Mix until dough pulls away from the side of the bowl.
    Place in an oiled bowl and cover for 1 hour.
    Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
    Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
    Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
    Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
    Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
    Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

    To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

    DIY Bagel Dogs

    Ingredients

    • 10 cups water
    • 2/3 cup baking soda
    • egg wash (1 egg yolk mixed with 1 T water)
    • pretzel salt, optional
    • 24 hot dogs
      For the dough:
    • 1 1/2 cups warm water
    • 1 T sugar
    • 2 tsp kosher salt
    • 1 pkg active dry yeast
    • 4 1/2 cups flour
    • 2 oz butter, melted

    Instructions

  • Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
  • Mix until dough pulls away from the side of the bowl.
  • Place in an oiled bowl and cover for 1 hour.
  • Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too). While the water is heating form the bagel dogs.
  • Divide the dough into half, then each half into 12 equal pieces. For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
  • Place on a greased baking sheet and repeat with remaining hot dogs and dough. (I used 2 baking sheets)
  • Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
  • Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
  • Brush with egg wash and sprinkle with pretzel salt if using. Bake for 12 to 14 minutes, until golden brown.
  • To freeze, cool first then place in freezer bags or containers. I've never flash frozen these and have never had them stick together. Reheat in oven or microwave.
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