Mojo Marinated Beef Fajitas

When we first moved to North Carolina, we had to spend the first week after our closing in a hotel because our moving company was delayed.The hotel just happened to be across the street from a Chili’s restaurant. So, guess where we ate every night? That’s when Mike developed an insatiable appetite for fajitas. So, once we were settled in our new home, I knew I was going to have to find a “go-to” recipe for beef fajitas, or we’d be eating out every night. Typically, you use a tougher cut of meat for beef fajitas, like skirt or flank steak. So, the right marinade is crucial to success. What makes this Tyler Florence recipe so special is the mojo marinade. Merriam-Webster defines “mojo” as “a power that may seem magical,” and that pretty much describes this marinade to a tee. The flavors are vibrant, bold and aromatic. I don’t usually care for beef fajitas, but the first time I made these, the smell was so enchanting, it won me over. And, unlike some other marinades, the flavors of this one really penetrate the meat. The original recipe calls for marinating the beef for 2 to 4 hours, but I found that you get the best results by tenderizing overnight (or longer), especially if you don’t cut your meat into strips beforehand. I prefer to grill the steak whole, let rest, then slice into strips. The mojo is a mixture of freshly squeezed orange juice, fresh lime juice, olive oil, garlic, chipotle chiles, cilantro, cumin and salt. Then you top it with peppers and onions that have been grilled in a mixture of olive oil and lime juice; and serve on warmed tortillas. These fajitas are so flavorful, you’ll pass on the optional garnishes. 

If you can get your hands on one of these meat tenderizers, it is well worth the investment. I bought this 48-blade Jaccard from Cooking.com. What I love about it is it pierces the meat thoroughly, not only tenderizing, but allowing the marinade to soak into the fibers of the meat. (Plus, it’s completely dishwasher safe, which is always a bonus.) I don’t think I’d ever go back to pounding meat again. This works like a charm. (No, this is not an endorsement, just a helpful tip.)

Juice the orange and 2 limes.

In blender, or food processor, combine all marinade ingredients. Puree until smooth. 

Transfer to a re-sealable plastic bag. Add steak. Seal and shake to coat. Refrigerate overnight. (I usually put mine in the refrigerator about 5:00 PM the day before, then grill it the next day around the same time, so it marinates for 24 hours.)

Clean and thinly slice bell peppers and onion(s). Place peppers and onions in large re-sealable plastic bag. Add olive oil and lime juice. Shake to coat.

Transfer peppers and onions to an aluminum (disposable) pan.

Preheat grill. 

Place pan of peppers and onions on the grill. Cook until they just start to wilt (crisp, tender). 

Cover with aluminum foil and place on unheated side of grill (indirect heat), while you cook steaks.

Drain the marinade from the beef. Season steak with salt and pepper. Grill the steak over medium-high heat for about 4 minutes per side, or until internal temperature reaches 135° F. (medium done, which works best for this cut of beef). Let beef rest. 

Meanwhile, place a tortilla on grill and let char 30 seconds to 1 minute. Flip the tortilla to quickly heat other side. Repeat with remaining tortillas. Wrap in foil to keep warm.

Slice beef into strips by cutting against the grain (or at a 45° angle across grain).

To serve: Spread some guacamole on tortilla (if desired), top with a few slices of steak, then peppers and onions. I had to omit the guacamole (as Mike despises it).  :(
Additional garnishes include salsa, sour cream and shredded cheese.

 
MOJO MARINATED BEEF FAJITAS
Source: Tyler Florence, The Food Network
Posted by: www.meldingmagic.com

INGREDIENTS:

Marinade (mojo):

• 1 orange, juiced
• 2 limes, juiced
• 4 Tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipotle chiles, in adobo sauce
• 3 Tablespoons roughly chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon salt

Fajitas:

• 2 to 2-1/2 pounds skirt or flank steak
• Salt and pepper
• 1 large, or 2 small green peppers, thinly sliced
• 2 red bell peppers, thinly sliced (or use 1 red and 1 yellow for more color)
• 1 to 2 large onions, thinly sliced
• 1 lime, juiced
• 2 Tablespoons olive oil
• Flour tortillas

Optional Garnishes:

• Prepared guacamole
• Salsa
• Sour cream
• Shredded cheese

DIRECTIONS:
 
1. Tenderize beef. In blender, or food processor, combine all marinade ingredients. Puree until smooth.
    Transfer to a re-sealable plastic bag. Add steak. Seal and shake to coat. Refrigerate overnight.
2. Clean and thinly slice bell peppers and onion(s). Place peppers and onions in large re-sealable plastic
    bag. Add olive oil and lime juice. Shake to coat. Transfer peppers and onions to an aluminum
    (disposable) pan.
3. Preheat grill.
4. Place pan of peppers and onions on the grill. Cook until they just start to wilt (crisp, tender). Cover
    with aluminum foil and place on unheated side of grill (indirect heat), while you cook steaks.
5. Drain the marinade from the beef. Season steak with salt and pepper. Grill the steak over medium-
    high heat for about 4 minutes per side, or until internal temperature reaches 135° F. (medium done,
    which works best for this cut of beef). Let beef rest.
6. Meanwhile, place a tortilla on grill and let char 30 seconds to 1 minute. Flip the tortilla to quickly heat
    other side. Repeat with remaining tortillas. Wrap in foil to keep warm.
7. Slice beef into strips by cutting against the grain (or at a 45° angle across grain).
8. To serve: Spread some guacamole on tortilla (if desired), top with a few slices of steak, then peppers
    and onions. Additional garnishes include salsa, sour cream and shredded cheese.

Mozzarella Stuffed Turkey Burger

My first experience with a stuffed burger was when Rachael Ray introduced her Inside-Out Burger. It was love at first bite. That was a while ago, and since then, stuffed burgers have become increasingly popular. I can see why. Instead of piling all those extras on top of the burger, which often makes for sloppy and awkward eating, you get all those flavors within the burger. Brilliant! Recently I invested in a new kitchen gadget: a Cuisinart 3-in-1 Burger Press. I figured preparation would be so much easier with a gadget that actually puts a pocket in the burger for you, giving you ample room to stuff it with ingredients of your choosing. This past weekend I gave it the first trial run. The instructions that came in the package left a lot to be desired; so I followed the directions that someone who had reviewed this item posted on Amazon. Her instructions worked better. I was also disappointed that there was no recipe booklet included, as I was hoping to get a little inspiration beforehand. Despite that, no regrets on this purchase. If you spray the plastic parts with non-stick cooking spray before use; and make your top patties first, then set aside; this burger press works like a dream. I plan on getting a lot of use out of my new kitchen toy. (This is not a reimbursed product endorsement; I just thought it would be helpful to share this info, especially if you're curious about new kitchen gadgets, like me.) Don't worry, you don't have to run out and buy a burger press to make this recipe. Just put stuffing mixture between 2 patties and seal.

I got the idea for this turkey burger recipe from ©Eating Well Magazine, but I put my own spin on it and the final result was amazing! First, I combined ground turkey with green onions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. I then formed mixture into top and bottom patties. I filled the bottom patty cavity with a mixture of freshly shredded mozzarella cheese and chopped fresh basil. Meanwhile, I heated Marinara sauce for dressing the burgers. Now for the best part: I served these burgers on seasoned focaccia bread. To make the bread, I unrolled a can of Pillsbury® Refrigerated Classic Pizza Crust, then brushed with olive oil, sprinkled with Herbs de Provence seasoning and generously coated with Parmesan cheese. I cut the bread into squares large enough to accommodate the burgers. To call these turkey burgers tasty would be an understatement. These were phenomenal!

Olive Oil in pic is not needed for burgers (but is needed for foccacia. I'll show foccacia ingredients below).

Preheat oven to 350° F.  Line a baking sheet with aluminum foil.

Preheat grill.

Chop green onions. Mince garlic. Zest lemon. Shred mozzarella cheese (if not using pre-shredded). Chop basil.

In small bowl, combine 1/2 of shredded mozzarella and chopped basil.

Spray all parts of burger press with non-stick cooking spray. (The burgers will stick to plastic parts without spraying before use.)

In bowl, combine ground turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and pepper. Gently combine, without over mixing, until evenly incorporated. 

Using the burger press, I got 3 burgers (tops & bottoms) from 1 pound of turkey. So, divide the meat into 3 portions. Use a little less than half of each third for the top patty. Put the top patty aside on a plate.

Fill bottom cavity of each patty with mozzarella mixture. Place top patty over. Press down with burger press top. Release from burger press. (The bottom portion of the press pushes up to release the burger.) 

Repeat for next two burgers, again spraying all parts of burger press before making each burger.
 
If necessary, using your fingers, seal around edges of burger to keep filling intact. 

Meanwhile, heat marinara on stove top.

Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center registers 165° F., 8 to 10 minutes total.

Olive oil missing from pic (which is in pic above instead).

While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart. Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan cheese. 

Bake 12 to 15 minutes, or until golden brown. 

Cut focaccia bread into squares a little larger than burger. 

To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger, then 3 more Tablespoons of marinara, and sprinkle with remaining mozzarella. Top with 2nd square of focaccia bread.

 
MOZZARELLA STUFFED TURKEY BURGERS
Source: Adapted from ©Eating Well Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

Turkey Burgers:

• 1 pound lean (93%) ground turkey
• 1/4 cup finely chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 8 ounces fresh mozzarella, shredded, divided
• 2 Tablespoons finely chopped fresh basil
• Marinara sauce, homemade or jarred

Focaccia Bread:

• 1 can (13.8 ounces) Pillsbury® refrigerated classic pizza crust
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Herbs de Provence, or Italian seasoning
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350° F.   Line a baking sheet with aluminum foil. (This is for focaccia bread.)
2. Preheat grill.
3. In bowl, combine turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, salt and
    pepper. Gently combine without over mixing, until evenly incorporated. Form into 6 patties (3 for top,
    3 for bottom).
4. In small bowl, combine 1/2 cup shredded mozzarella with basil. Place an equal amount in the center
    of 3 patties. Cover with remaining patties and crimp the edges closed.
5. Meanwhile heat marinara sauce on stove top.
6. Cook burgers on pre-heated grill, turning once, until an instant-read thermometer inserted in center
    registers 165° F., 8 to 10 minutes total.
7. While burgers are cooking, prepare focaccia bread. Unroll pizza dough onto baking sheet, evenly
    shaping into a rectangle. With fingertips, make indentations on top of dough several inches apart.
    Brush with oil. Sprinkle with garlic powder, Herbs de Provence (or Italian seasoning) and Parmesan
    cheese. Bake 12 to 15 minutes, or until golden brown.
8. Cut focaccia bread into squares a little larger than burger.
9. To assemble burgers: Spread 3 Tablespoons of marinara on focaccia square bottoms. Top with burger,
    then 3 more Tablespoons of marinara, and 1 Tablespoon of remaining mozzarella.

Tex Mex Bacon Queso Burgers

We had spring fever in a BIG way this past weekend (as you can see from above pic)! I think I eat burgers about 2 times a year, but I was so ready for a grilled burger that I went all out. This Tex Mex burger (from Rachel Ray Magazine 2012) is everything you dream about in a burger: the meat is flavored with garlic, cooked bacon, onion, pureed chipotle peppers and Worcestershire sauce and formed into patties. Instead of being topped with sliced cheese, the burger is slathered in homemade Queso sauce then garnished with pickled jalapeno pepper slices, tomatoes, lettuce, more onion and “even more” bacon. Of course, you can mix and match toppings of your choosing. Just one luscious bite and you are oblivious to everything going on around you. This is Utopia on a bun. Big, sloppy, messy and loaded; but isn’t that what makes a good burger? Based on those standards, I’d rate this one “5 napkins,” and a happy face  :)

Pic above does not include Queso sauce ingredients, which is shown in another pic below.

Preheat and clean grill.

Finely chop onion. Mince garlic. Puree chipotle peppers. (I would highly recommend that you taste test the adobo sauce in the can of chipotle peppers to help determine the heat level you want in your burgers – 1 or 2 Tablespoons of the pureed peppers.)

Ignore the sour cream and other items in background - that was for another recipe.

For garnish: slice red onion, slice tomato, and chop some cilantro (if using). Garnishes are mix and match and you can use any combination, or all – it's totally up to you.

If using a block of cheese, shred (or cut into cubes). I’m not a fan of Cheddar cheese in sauces because of the grainy texture. I used a mix of Colby and Jack cheeses. However, for a more authentic flavored Queso sauce, next time I would go with a block of Land O’ Lakes white American, or Asadero or Chihuahua cheese (which are the melting cheeses used in Mexican restaurants, but not always easily available, depending on region).

Preheat oven to 375° F. On broiler pan, or baking sheet with wire rack, cook bacon 10 to 12 minutes, or until nice and crispy. (You will probably have to cook it up in 2 batches.) You will be dividing up the bacon; some of it will be crumbled (to go in the meat mixture); the balance you will leave whole (to top off the burger). I crumbled 8 to 10 slices, and reserved the rest for the top. You can decide what ratio of chopped and whole works best for you.

In large bowl, combine beef, crumbled bacon, chopped onion, garlic, chipotle puree and Worcestershire sauce. Season with salt and pepper. Divide the mixture into 5 to 6 balls, and gently press into patties. Drizzle patties with olive oil. Grill 5 to 7 minutes per side (depending on size of patties) for medium doneness. (USDA recommends an internal temperature of 160° F. for ground beef.) Just before burgers are done to your liking, toast the buns on the grill.

Meanwhile, prepare the Queso sauce. 

In small saucepan, over medium heat, melt butter. Whisk in flour and cook 1 minute. 

Slowly whisk in milk. 

Stir in the cheese and stir until melted. 

Add well-drained tomatoes, stir well to combine. Reduce heat to simmer, stirring occasionally, until ready to serve.

And now it’s time to put it all together. Line bottom of bun with lettuce, top with burger patty, slather with Queso sauce, add a slice of red onion and a slice of tomato, add 1 or 2 slices of bacon and top with some pickled jalapeno peppers. Other optional garnishes include: corn chips and cilantro. (I left the corn chips out, as I didn’t feel it added any value to the taste and texture of this burger.)


And, there you have it! A thing of beauty!

TEX MEX BACON QUESO BURGER
Source: Rachel Ray Magazine 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound package bacon, divided
• 1-1/2 to 2 pounds lean ground beef
• 3 to 4 Tablespoons finely chopped onion
• 2 cloves garlic, minced
• 1 to 2 Tablespoons pureed chipotle peppers (in adobo sauce)
• 2 Tablespoons Worcestershire sauce
• Salt and pepper, to taste
• Olive oil, for drizzling
• 5 or 6 burger buns, split

Queso Sauce:

• 3 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups cheese, shredded or cubed (Recommended Land O’ Lakes white American, Asadero, or Chihuahua); however, Cheddar or even Velveeta can be substituted
• 1 (14-ounce) can Ro-Tel diced tomatoes with green chiles, well drained

Toppings:

•  Lettuce
• Red onion, sliced
• Tomato, sliced
• Pickled jalapenos, sliced
• Crisp, yellow corn chips, optional
• Cilantro, optional

DIRECTIONS:

1. Preheat and clean grill.
2. Preheat oven to 375° F. On broiler pan, or baking sheet with wire rack, cook bacon 10 to 12 minutes,
    or until nice and crispy. Cook all the bacon. Crumble 8 to 10 slices (to mix in with beef). Leave the rest
    whole, to garnish the burgers.
3. In large bowl, combine beef, crumbled bacon, chopped onion, garlic, chipotle puree and
    Worcestershire sauce. Season with salt and pepper. Divide the mixture into 5 to 6 balls, and gently
    press into patties. Drizzle patties with olive oil. Grill 5 to 7 minutes per side (depending on size of
    patties) for medium doneness. (USDA recommends an internal temperature of 160° F. for ground
    beef.) Just before burgers are done to your liking, toast the buns on the grill.
4. Meanwhile, prepare the Queso sauce. In small saucepan, over medium heat, melt butter. Whisk in
    flour and cook 1 minute. Slowly whisk in milk. Stir in the cheese and stir until melted. Add well-
    drained tomatoes, stir well to combine. Reduce heat to simmer, stirring occasionally, until ready to
    serve.
5. Line bottom of bun with lettuce, top with burger patty, slather with Queso sauce, add a slice of red
    onion and a slice of tomato, add 1 or 2 slices of bacon and top with some pickled jalapeno peppers.
    Other optional garnishes include: corn chips and cilantro.

Grilled Shrimp Tacos, Mango Slaw and Chipotle Cream

This past weekend, the weather was so warm and “springlike,” our outdoor grill was beckoning us. Was I ever excited to be able to fire up the grill again. I have had this overwhelming craving for shrimp tacos. It’s been on my mind for so long now, I already had the flavor combinations planned out. It had to be spicy, because grilled shrimp doesn’t cut it for me unless it’s got some heat. But, I also wanted to add a little tropical sweetness to offset the heat. So, I decided on spicy grilled shrimp, combined with a sweet and spicy mango slaw, then topped off with a chipotle cream. The only thing I wasn’t sure of was how to serve them, on a soft flour tortilla, or a crunchy corn taco shell. The easiest way to solve that dilemma was to serve them up both ways, so I did. The shrimp were marinated in a sauce that included the zesty flavor of lime, the spicy heat of jalapeno pepper and the sweetness of honey, combined with cilantro, garlic, cumin and chili powder. For the slaw, I combined cabbage, mango, red onion and blended it with some of the reserved marinade/sauce. Then the whole taco was topped off with a cool, but spicy, blend of sour cream and chipotle chilis. I could eat these every night of the week and never tire of them. These were amazing! Mike preferred the soft tacos, whereas, I was more partial to the crunchy shell. (Guess, I’ll be making them both ways from now on.) As far as taste goes, we couldn’t get enough of them. The shrimp was gone long before the slaw was. No problem, Mike made perfect use of the leftover slaw, the next day he grilled some hot dogs and topped it off with the mango slaw (the Carolina way). 

Soak wooden skewers by submerging in pan of cold water. A 9x13-inch baking dish worked fine for me. Place about a dozen skewers in the water. You may need to weigh the skewers down as they will be a bit buoyant. I use butter knives for this. Leave skewers soaking in water for a minimum of 30 minutes. 

Prep the veggies for the marinade/slaw sauce: Zest and juice limes. 

Chop cilantro. Mince garlic. Finely dice jalapenos (a mini food processor works well).

Make marinade/slaw sauce: In another bowl, whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper, honey, cumin, garlic, chili powder and salt. (You should end up with a heaping cup of marinade/slaw sauce.)

Peel and devein shrimp. Remove tails.

In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the refrigerator for 30 minutes.

 
Prepare veggies for slaw: Pit, peel and finely dice mango (you want pieces of mango small enough to fit in taco shell). 

Shred cabbage (if not using slaw mix in bag). Dice red onion. 

In large bowl, combine shredded cabbage, diced red onion and chopped mango with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.

Make Chipotle Cream: Finely chop chipotle chilis (a mini food processor works well). 

In small bowl, mix together sour cream and chipotle chilis until thoroughly combined. Cover and refrigerate until ready to use.

Preheat grill.

After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto skewers (about 3 or 4 per skewer). 

Place shrimp on grill, leaving some of the skewers to hang over the grill’s edge (for easier turning). 

Cook for 6 to 10 minutes, turning once, until shrimp are done. 

Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.

To serve: Remove shrimp from skewers. Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a dollop of chipotle cream sauce over the top. Serve with lime wedges.

GRILLED SHRIMP TACOS, MANGO SLAW AND CHIPOTLE CREAM
Source: Adapted from Unsophisticook
Posted by: www.meldingmagic.com

INGREDIENTS:

Chipotle Cream:

• 8 ounces sour cream
• 2-3 teaspoons finely chopped chipotle chilis in adobo sauce, or to taste

Marinade/Slaw Sauce (should make a little over a cup):

• 1/4 cup plus 2 Tablespoons, olive oil
• 1/4 cup plus 2 Tablespoons, fresh lime juices
• Zest of 3 limes
• 3 Tablespoons chopped cilantro
• 3 Tablespoons finely diced jalapeno pepper, with seeds
• 1-1/2 Tablespoons honey
• 1-1/2 teaspoons cumin
• 3 cloves garlic, minced
• 3/4 teaspoon chili powder
• 3/4 teaspoon salt

Shrimp:

• 2 pounds medium shrimp, peeled and deveined, tails removed
• Remaining 2/3 cup of marinade above
• About 12 wooden skewers (for grilling)

Mango Slaw:

• 1 (16 ounce) bag cole slaw mix, or 3 cups shredded red cabbage
• 1 large mango, peeled and diced
• 2 Tablespoons finely diced red onion
• 1/3 cup of marinade above

To Serve:

• Hard Corn Taco Shells, heated; or flour tortillas, heated
• Lime wedges

DIRECTIONS:
1. Soak wooden skewers by submerging in pan of cold water. Use butter knives to keep skewers
    submerged in the water. Let soak for a minimum of 30 minutes (preferably longer).
2. Make Chipotle Cream: In small bowl, mix together sour cream and chipotle chilis until thoroughly
    combined. Cover and refrigerate until ready to use.
3. Make marinade/slaw sauce: Whisk together olive oil, lime juice, lime zest, cilantro, jalapeno pepper,
    honey, cumin, garlic, chili powder and salt.
4. In large resealable plastic bag, add shrimp and 2/3 of the marinade/slaw sauce (about 2/3 cup). Seal
    bag and roll bag around until shrimp is thoroughly coated with the marinade. Marinate in the
    refrigerator for 30 minutes.
5. Make mango slaw: In large bowl, combine shredded cabbage, diced red onion and chopped mango
    with the remaining marinade (about 1/3 cup). Cover and refrigerate until ready to serve.
6. Preheat grill.
7. After shrimp have marinated 30 minutes, drain and remove from bag. Thread the shrimp onto
    skewers (about 4 per skewer). Place shrimp on grill, leaving some of the skewers to hang over the
    grill’s edge (for easier turning). Cook for 6 to 10 minutes, turning once, until shrimp are done. Remove
    shrimp from skewers and put on plate.
8. Meanwhile, heat taco shells in oven (according to package directions). If using flour tortillas, heat the
    tortillas on the grill, or in a skillet on stovetop, for about 30 seconds per side, or until heated through.
9. To serve: Line taco shell/tortilla with some mango slaw, top with shrimp (3 to 4 shrimp), then add a
    dollop of chipotle cream sauce over the top. Serve with lime wedges.