The other day I had a craving for tacos. But, I didn’t want them on a crunchy shell with watered down ground beef, and messy salsa. I started thinking, “how can I incorporate those flavors into a wrap?” Inspired by my Southwest Chicken Burrito, I came up with the idea for this Crunchy Taco Wrap. When I think of wraps, I think of crispy fresh vegetables. So, instead of using bottled salsa, I made fresh Pico de Gallo to top the seasoned ground beef. I even made my own taco seasoning mix. To give the meat a little creaminess, I drizzled the beef with a home-made nacho cheese sauce and added a couple of dollops of sour cream. The wraps were rolled (burrito style) and browned in a skillet to give them a crispier texture. This recipe is kind of a cross between a taco and a Crunchwrap Supreme, but the fresh ingredients makes it so much more flavorful and a much healthier option. Despite the fact that everything was made from scratch, this was still on the table in less than 30 minutes.
To prepare Pico de Gallo: Seed and finely chop tomatoes. Finely chop 1/2 of a red onion. Chop cilantro. Seed and finely chop jalapeno peppers. Juice limes. In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir well to combine. Cover and refrigerate for at least an hour.
To prepare taco seasoning mix: In small re-sealable plastic bag (or airtight container), combine chili powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika. Shake well to thoroughly combine.
In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning mix. Brown, stirring occasionally to break up beef.
Meanwhile prepare nacho cheese sauce: In medium saucepan, over medium-high heat, melt butter. Whisk in cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it down. Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1 teaspoon of taco seasoning mix. If still too thick, add more milk until the sauce is of desired consistency.
To prepare wraps: Scoop a generous portion of browned beef down center of tortilla. Top with a heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with 2 or 3 small dollops of sour cream. Tuck in ends and roll burrito style.
Spray rolled burritos with non-stick cooking spray. Brown in preheated skillet. Flip to brown other side.Serve warm with additional Pico de Gallo.
CRUNCHY TACO WRAP
Posted by: www.meldingmagic.com
INGREDIENTS:
Pico de Gallo:- 4 ripe Roma or plum tomatoes, seeded and finely chopped
- 1/2 large red onion, finely chopped
- 1/2 cup chopped cilantro
- 2 jalapeno peppers, seeded and finely chopped
- 1-1/2 Tablespoons lime juice
- Salt, to taste
Taco Seasoning Mix:- 2 Tablespoons chili powder (preferably hot Mexican chili powder)
- 2 Tablespoons cumin
- 1/2 Tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes (reduce amount if you want less heat)
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 teaspoons paprika (preferably Spanish paprika)
Nacho Cheese Sauce:- 1-1/2 Tablespoons butter
- 1 Tablespoon cornstarch
- 3/4 cup milk, plus more to get desired consistency
- 3 Tablespoons cream cheese
- 2 cups grated Cheddar cheese
- 3/4 teaspoon hot sauce
- 1 teaspoon taco seasoning mix (recipe above)
Wrap Ingredients:- Large (10-inch) flour tortillas
- 2 pounds lean ground beef
- 1-1/2 Tablespoons taco seasoning mix (recipe above)
- Prepared Pico de Gallo (recipe above)
- Prepared Nacho cheese sauce (recipe above)
- Sour cream, optional
DIRECTIONS:
1. To prepare Pico de Gallo: In bowl, combine tomatoes, onion, cilantro, jalapenos and lime juice. Stir
well to combine. Cover and refrigerate for at least an hour.
2. To prepare taco seasoning mix: In small re-sealable plastic bag (or airtight container), combine chili
powder, cumin, salt, black pepper, crushed red pepper flakes, garlic powder, oregano and paprika.
Shake well to thoroughly combine.
3. To prepare nacho cheese sauce: In medium saucepan, over medium-high heat, melt butter. Whisk in
cornstarch and cook for 1 minute. Slowly whisk in milk. Sauce will be thick, so add more milk to thin it
down (if desired). Simmer about 2 minutes, then add cream cheese, Cheddar cheese, hot sauce and 1 teaspoon of taco seasoning mix. If still too thick, add milk until the sauce is of desired consistency.4. In large skillet, over medium-high heat, add ground beef. Season with 1-1/2 Tablespoons of taco seasoning mix. Brown, stirring occasionally to break up beef.
5. To assemble wraps: Scoop a generous portion of browned beef down center of tortilla. Top with a
heaping helping of Pico de Gallo. Drizzle with nacho cheese sauce. Then top with a couple of small
dollops of sour cream. Tuck in ends and roll burrito style. Spray rolled burritos on both sides with
non-stick cooking spray. Brown in preheated skillet. Flip to brown other side.
6. Serve warm with additional Pico de Gallo.
In medium bowl, combine tuna, mayo, celery, red onion, lime juice chili powder, cumin and cayenne pepper. Adjust mayo to texture you prefer. Season to taste with salt and pepper. If not using right away, cover and refrigerate until ready to assemble sandwiches.
Slice sourdough bread (2 slices per sandwich). Butter one side of each of the slices.
Meantime, spray a grill pan with non-stick cooking spray. Preheat, over medium high heat.
Assemble sandwiches. On half of the bread slices (non-buttered side) scoop on a generous helping of prepared tuna salad. Top with 2 slices of Cheddar cheese. Lay bread slices (buttered side down) on preheated skillet. When they start to brown, lay top slice (buttered side up) over filled slice. Using something weighted, like a smaller cast iron skillet, or an aluminum foil covered brick, lay the weighted object over the top of the sandwich (to get nice deep grill marks). Turn and repeat on other side. When sandwich is toasty brown on both sides and cheese is fully melted, serve.
Serve with tortilla chips, pickled jalapenos, soup, or salad. TEX MEX TUNA MELT PANINIPosted by: www.meldingmagic.com
INGREDIENTS:- 4 (5-ounce) cans solid white tuna, packed in water
- 2/3 to 1 cup mayonnaise
- 1 cup chopped celery
- 1/2 cup chopped red onion (about 1/2 of a small red onion)
- 1/2 cup green onions, thinly sliced
- 2 Tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Sea salt and black pepper, to taste
- Sourdough bread
- Cheddar cheese (or whatever flavor you prefer)
DIRECTIONS:
1. In medium bowl, combine tuna, mayo, celery, red onion, lime juice chili powder, cumin and cayenne pepper. Adjust mayo to texture you prefer. Season to taste with salt and pepper. If not using right away, cover and refrigerate until ready to assemble sandwiches.2. Slice sourdough bread (2 slices per sandwich). Butter one side of each of the slices.3. Meantime, spray a grill pan with non-stick cooking spray. Preheat, over medium high heat.4. Assemble sandwiches. On half of the bread slices (non-buttered side) scoop on a generous helping of prepared tuna salad. Top with 2 slices of Cheddar cheese.5. Lay bread slices (buttered side down) on preheated skillet. When they start to brown, lay top slice (buttered side up) over tuna-filled slice. Using something weighted, like a smaller cast iron skillet, or an aluminum foil covered brick, lay the weighted object over the top of the sandwich (to get nice deep grill marks). Turn and repeat on other side. When sandwich is toasty brown on both sides and cheese is fully melted, serve.
Here are 20 ideas to help kick off your Cinco de Mayo festivities!
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.
Along with Easter comes an abundance of hard boiled eggs. You’ve dyed, decorated and hunted. How do you make the most of leftover Easter eggs? What always comes to mind first for me is deviled eggs. A popular party appetizer in the 50s and 60s, deviled eggs still have retro appeal today. Today you are more apt to see them at BBQs and brunches (more casual gatherings), but their popularity re-emerges during the Easter holiday. They are quick and easy to prepare, convenient (because they are a finger food), and always a crowd pleaser. But, just because you are serving a vintage canapé doesn’t mean you have to use a traditional recipe. By adding ingredients like salsa, green onion, cumin and Cheddar cheese, you can give these party staples a trendier spin. Now you have an “incredible, edible egg.” But, you better make sure you color enough eggs, because these will disappear fast.
Try to use the “chunkiest” salsa you can get. If the salsa has too much liquid in it, your egg filling can end up loose and not stiff enough to stuff eggs. Drain off any excess liquid from salsa before adding to yolk mixture. (If, however, your finished filling still ends up looser than you would like, you can still firm it by refrigerating it for a half hour or longer.)
Even though this recipe calls for 6 hard boiled eggs, I always boil 7 eggs. During the boiling process, I often end up with an egg that cracks in the water. I usually dispose of the whites of the 7th egg, but I do add the yolk of that additional egg to the filling mixture.
Over the years, I’ve had countless failures with the “simple” task of hard boiling an egg. I would overcook them, resulting in rubbery whites and gray shadowed yolks, or I’d mutilate the overall shape and appearance of the egg in my destructive attempts to remove the unyielding shell. After much trial and error, this method works for me 100% of the time. Place eggs in pot of cold water. Add 1 teaspoon salt to the water. Bring to a rolling boil over high heat. Reduce temperature to medium. Continue to cook for 5 minutes. Remove from heat. Cover and let stand for 12 minutes. (Other sources say after the water boils to immediately remove pot from heat, cover, and let stand for 12 to 15 minutes. I’ve found that this method is not always fool-proof; that’s why I give it an additional 5 minutes on lower heat. It ensures the egg is hard boiled, yet you still get a perfect yellow colored yolk and non-rubbery white, each and “every” time.)
Drain hot water from pot and continue to add cold water to pot until water is completely cool. Add a generous amount of ice cubes to the pot and let sit for about 5 minutes, until the egg no longer has any warmth to it. The colder the egg is, the easier the shell will be to remove (and less likely to stick to the egg white).
Peel eggs and halve lengthwise. Remove yolks and place in a small bow. Mash yolks with a fork. Add mayonnaise, Cheddar cheese, salsa (well drained), sour cream, green onion and cumin. Add salt and pepper to taste. Mix it all up. I usually use a hand mixer to do this, but that's a "personal" preference, as Mike likes a "creamier" filling (with no lumps). Fill egg whites evenly with yolk mixture. Garnish with additional green onions, if desired. Store, covered, in refrigerator. SOUTHWESTERN DEVILED EGGS
Source: Cooking with Paula Deen, Mar/Apr 2006
Posted by: www.meldingmagic.com
INGREDIENTS:- 7 large eggs, hard boiled and peeled* (See note below)
- 1/3 cup mayonnaise
- 3 Tablespoons finely shredded Cheddar cheese
- 2 Tablespoons chunky salsa, drained
- 1-1/2 Tablespoons sour cream
- 1 Tablespoon finely chopped green onion
- 1 teaspoon cumin
- Salt and pepper, to taste
- Additional green onions, for garnish (optional)
DIRECTIONS:
1. Halve eggs lengthwise. Remove yolks and place in a small bowl.
2. Mash yolks with a fork. Stir in mayonnaise, Cheddar cheese, salsa, sour cream, green onion and
cumin. Add salt and pepper to taste. (Use fork or hand mixer to blend, depending on consistency you
want.)
3. Fill egg whites evenly with yolk mixture. Garnish with additional green onions, if desired. Store in
refrigerator.
Yields: 12 servings
*Note: You only need 6 hard boiled eggs (not 7). The extra egg will allow for breakage of 1 during the boiling process. Make use of the 7th yolk by adding to filling mixture, but discard of the egg white on extra egg. This will also allow you to put more filling in the eggs.
