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| Steak Burrito Bowl Via Six Sisters Stuff |
Steak Burrito Bowl
Via Six Sisters Stuff
Ingredients:
2 lbs flank steak
1 teaspoon minced garlic
1/4 cup soy sauce
1/4 cup olive oil
1/4 teaspoon cumin
1/8 teaspoon chili powder
2 Tablespoons lime juice
2 cups cooked white rice
4 cups chopped romaine lettuce
2 cups pico de gallo
1 (15 oz) can black beans
1 cup guacamole
1 cup shredded cheddar cheese
chopped cilantro, for topping
fresh lime juice, for topping
Instructions:
Slice steak into 1/4" strips.
In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice. Marinade in the refrigerator for at least 1 hour (but it tastes better the longer it marinades).
Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese. Top with cilantro and lime juice.
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| Chicken Jalapeno Popper Empanadas Via Cinnamon Spice and Everything Nice |
Chicken Jalapeno Popper Empanadas
Ingredients:
Pastry:
4 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1 tablespoon coarse salt
3/4 cups cold unsalted butter, cubed
1 + 1/4 cups ice water
Filling:
8 ounces full fat or light cream cheese
2 overflowing cups cooked shredded chicken
1/3 cup sour cream
1 + 1/2 cups fresh shredded sharp cheddar cheese
4 ounce can diced jalapenos, drained
1/2 cup corn
coarse salt and fresh black pepper, to taste
1 beaten egg
1 tablespoon milk or water
Instructions:
Make the pastry:
In a food processor pulse the flour, baking powder and salt together. Add the butter and pulse until mixture is the texture of coarse meal with a few pea-size pieces butter remaining.
Add 1 cup ice water to start and pulse until dough is crumbly but holds together when squeezed adding more water 1 tablespoon at a time if needed. Turn dough out onto a lightly floured work surface and knead just until dough comes together about 4 or 5 times.
Divide into 3 equal portions, flatten them into disks and wrap in saran wrap. Refrigerate while making the filling.
Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds.
Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn. Mix well and season to taste with salt and pepper.
In a small bowl beat the egg and milk together. Fill a separate small bowl with cold water. Line 2 baking sheets with parchment paper or lightly grease them with oil.
On a lightly floured work surface roll out one of the disks to about 1/8-inch thick. Cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife. Place about 1 tablespoon of the filling onto each circle.
Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork. Refrigerate them for 20 minutes. Repeat until all the filling is used re-rolling scraps of dough if needed.
Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers. Serve hot or at room temperature.
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| Mexican Macaroni Salad Via Frugal Mom Eh! |
Mexican Macaroni Salad
Ingredients:
For the salad
1 lbs of Macaroni cooked, drained and quickly rinsed with cold water
1 cup of frozen corn thawed, or 2 ears of fresh corn
1/2 cup of sliced black olives
1 can black beans 15oz, drained and rinsed
2 large beefsteak Tomatoes chopped
1/4 cup Red onions diced
Green onions or chives
salt/pepper
For the Dressing
1 cup Salsa
1/2 cup of Sour cream
1/2 cup of Mayonnaise
1 clove garlic minced
Salt/Pepper to taste
Dash of Tabasco sauce
Instructions
Cook the pasta al dente. Rinse with cold water to stop them from cooking. In a large bowl combine all the ingredients for the salad together. Don't toss yet.
Whisk all the dressing ingredients together until smooth. Pour over the pasta ingredients and toss gently until everything is combined.
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