Spicy Asian Taco

Another twist on a classic! I love tacos, and I love Asian inspired flavors! So why not create a little flavor infusion! These tacos are quick easy, and delicious. They are topped with a fresh made quick pickle of cucumber and radishes for a little tangy sweet flavor! Great for a quick family dinner.

Here’s what you’ll need!

For pickle topping:

3-4 large radishes thinly sliced

2 small cucumbers thinly sliced

2 Tbsp white wine vinegar

salt

pepper

and 1 tsp sugar

Combine all ingredients in a small bowl, coat vegetables well and set aside to “pickle” the veggies. Stir occasionally as you prepare the rest of the meal.

For spicy sour cream:

3 Tbsp sour cream

1/4 tsp red pepper flakes

salt and pepper

Combine all ingredients in a small bowl and set aside.

For Beef filling:

1 Tbsp oil

1lb lean ground beef

2 cups shredded purple cabbage

3 green onions thinly sliced

1 Tbsp garlic powder

1 tsp sugar

2 Tbsp soy sauce

1 Tbsp sesame oil

1/2 tsp red pepper flakes,

1 tsp Siracha sauce

Flour tortillas, and chopped cilantro

In a Large sauce pan over med-high heat add oil, cabbage and green onions, cook 3-4 minutes until tender. Add ground beef, garlic powder, and sugar. Cook until beef is browned and cooked through. Add soy sauce, sesame oil, red pepper flakes, and siracha. Stir well and heat through.

To assemble take a tortilla and top first with the sour cream, add beef mixture and top with quick pickled veggies, and chopped cilantro. Serve immediately! Enjoy!!

Beef Stir Fry

I feel like stir fry might be every parents perfectly easy, healthy, filling go to meal on a busy night. I know I make it when I’ve run out of ideas on what to make for dinner.

Stir fry is not an actual dish however, it is actually a cooking techniques used. Developed in China stir frying was used to cooking foods in a wok with very hot oil. Essentially deep frying with out the batter and the “deep” part lol!

Stir fry is super versatile too because the ingredient lists can include just about anything. A few of my favorite stir fry ingredients are onions, bell peppers, water chestnuts, baby corn, pea pods, zucchini, and carrots. So many great ways to change up the recipe!

Tonite I was tired and I wanted something quick so I opted for a beef Stir fry, my recipe for tonight’s version is listed below. What do you enjoy in your stir fry? I’d love to know!

2Tbsp extra virgin olive oil

1.5lbs stir fry beef marinated, I used Lowery’s marinade it’s great if you want to skip the homemade sauce part

2Tbsp of marinade

1 onion rough chopped
3bell peppers sliced

1 c. Shredded carrot

2 md zucchini sliced thin

2 pkgs of Uncle Ben’s precooked Jasmine rice

1/4 c shredded mozzarella

In a large saute pan or wok, heat the oil, add the marinated beef cook through about 5min on med high heat, add veggies and additional 2Tbsp of marinade cook until veggies are crisp tender. Meanwhile microwave the rice. Pour rice on to serving platter and top with beef mixture, add a sprinkle of mozzarella cheese. Serve hot! Enjoy!

Stuffed Peppers, Deconstructed

Have you ever really wanted something to eat but then you remember all of the extra work it takes to make that particular dish so you decide it’s not worth the time. I have several recipes that are like this. Lasagna for example, and in tonight’s case stuffed bell peppers. I love stuffed peppers and there are lots of different ways to make them, but they are a lot of work! Prep and cook the filling, stuff them, top them, and bake em up! It’s a lot of steps!

So tonight I made a deconstructed skillet version of stuffed peppers that are so delicious!

Here’s what you need:

1.5lb lean ground beef or venison

3 bell peppers cut into strips

1 md onion chopped

1pkg pre-cooked brown rice

1can diced tomato

1Tbsp worchestishire sauce

1tbsp onion powder

1tbsp garlic powder

Salt and pepper to taste

1c. Sharp white cheddar cheese shredded

In a hot skillet cook peppers and onions until tender crisp remove and set aside. Brown your ground meat in the same skillet add seasonings, rice and tomato’s cook on med-high heat for another 2-3 minutes add peppers and onions and continue to cook for another ,3-4min. Top with cheese and bake in the oven for approximately ,5minutes or until cheese is melted. Serve hot! Enjoy!!

Wet Burritos

Time to vear away from chicken for a minute. Tonight’s dinner consists of wet Burritos! 

I actually did a little research because as an at home chef I wasn’t particularly clear on what the difference may be between the wet burrito and an enchilada. Turns out wet Burritos are traditionally made with flour tortillas and enchiladas usually use corn tortillas. It also my new understanding that enchiladas don’t usually have cheese on top. Otherwise they are fairly similar. A filled tortilla topped with a red chili pepper sauce. 

Here is what you’ll need! 

10 flour tortillas

1lb ground beef browned and drained

1 pkg precooked wild rice

1/2 can refried beans

1 md onion chopped

1 can enchilada sauce

2c mozzarella cheese

Shredded lettuce 

Sour cream

Optional diced tomatoes and sliced black olives

In a large sauce pan brown and drain the meat add onion, rice and beans heat through. Add filling to shells, roll up and place in a 9*13 baking pan. Once all shells are filled pour sauce over them and top with cheese. Bake 350°F for 10minutes or until cheese is melted and slightly browned. 

Top with lettuce and a dolup of sour cream and serve immediately! Enjoy! 

Gordon Ramsey’s BurGR Restaurant Las Vegas

I don’t often attempt reviews but this place is great, and so I thought I would share. While on vacation recently in Las Vegas Andy and I had dinner at Gordon Ramsey’s BurGR restaurant located inside the Planet Hollywood Hotel and Casino. The outside of the restaurant has a gorgeous fire feature within the wall signage you can’t miss it! 

There is a hostess at the door ready to seat you and although it seemed like a lengthy line we were seated quickly, in a comfortable table for two on the main floor. I will say this though…it’s very very noisy in here. The music and crowd noise from the casino floor coupled with the open kitchen format and busy wait staff. It was audibly a bit of an over load. 

The waitress was prompt took our drink orders and allowed us to peruse the menu for a few.  The menu has a nice selection of starters, and honestly the most delicious assortment of burgers you could ever ask for. Everything from the Hell’s Kitchen burger to the Patriot burger, they all sounded wonderful to me! If burgers aren’t your thing then he offers hot dogs and an assortment of other options but…you did come to a restaurant called BurGR lol! 

We started with an appetizer, the mushroom poutine sounded good. A poutine is a dish of French fries topped with cheese curds and gravy. Something a little different than we would normally get because hey we’re on vacation, right!! The mushroom poutine was awesome! It was flavorful the fries were crispy, the mushrooms were delicious, and it had these Devine pickled shallots on top that were seriously so good!! A++ appetizer you should definitely give it a try!

For our main course I order the house special “hog burger”, and Andy ordered the “blue cheeseburger”. We also ordered a side of truffle Parmesan fries. 

The Hog burger consists of a literal “ham” burger patty wrapped in bacon, and topped with pickles, pulled pork, cheese, fried onions, and slaw. Although awkward to eat because this thing is huge! Every bite was perfect, hands down the best burger I’ve had in a long time! 

Andy thoroughly enjoyed his burger as well, and the truffle Parmesan fries were so good but we were so full!!! We couldn’t even finish everything. 

Bottom line here great restaurant for a moderate price point. Hope you all get the chance to visit it sometime! Gordon Ramsey gets a big thumbs up (he’s probably been dying for my approval lol 😂) Enjoy!! 

Sunday Dinner

Growing up Sunday Dinner was always sort of a better amped up version of everyday dinner. Something better than just your everyday casserole. I always appreciated the extra effort that went into preparing a nice Sunday dinner. 

Yesterday my husband mention that a good brisket would be nice or maybe a pork tenderloin… So I went to the store this morning and picked up few things to make his Sunday dinner dreams come true. I decided on the beef brisket and immediately referenced my Betty Crocker Red Book hoping to knock another recipe of the list!

Here is the link to the recipe that I used for Onion and Pepper Braised Brisket!

http://www.bettycrocker.com/recipes/onion-and-pepper-braised-brisket/d0ff8f39-a24d-491f-b351-ca84b7857cef
I want to talk a little about choosing the correct type of brisket. You’ll notice the recipe specifically states not corned beef brisket. So what’s the difference, glad you asked! Corned beef brisket has been heavily brined or soaked in a salty solution to tenderize and flavor the meat. Using this product will make a very different dish! So be sure to get a regular beef brisket. My grocer did not have a brisket available so I am substituting with a top roast. If you need to substitute try to find a cut like Top Roast or Rump Roast that have similar fat content and good marbling. 

The recipe I am using takes about three hours but read the instructions carefully because some recipes can take as much as 11 hours! This includes some marinating time to help tenderize the meat, and may need to be started the night before cooking. So double check your recipe and plan accordingly! 

This is a flavorful recipe, the meat turned out great, juicy and delicious, although a little spicy! I think next time half the chili sauce and add some tomato sauce to it.Happy Sunday! Enjoy!!

Dinner time!

Back to the kitchen! I wanted to make something different for dinner. We get hooked on the same things over and over again, and I wanted something different. So I consulted Pinterest, and found nothing! That’s when I decided to check with my Betty Crocker Red Book! Sorry Amber but I’m going it alone again!

I found a recipe for beef stroganoff. I used to love beef stroganoff when I was growing up, and hadn’t had it in a long time so why not!

Beef Stroganoff first premiered in Russian, Elaina Molokhovet’s, cookbook “A gift to young housewives” in 1871 as beef a la stroganov with mustard. Oddly the original recipe did not call for any mushrooms or onions as it is presently well known for! Another version from 1909 calls for crispy potato straws (French fries) as a side dish which is considered the traditional side for this dish in Russia. As the dish spread to China before WWII it was popularly served in hotels and restaurants with variations like sides of rice or pasta instead of potatoes. 

Even today there are many different versions some served with a tomato based sauce others with the sour cream served as a condiment on the side. In the US it is more common to see the sour cream mixed in the sauce and added to the dish at the last minute before serving, which is true of Betty Crocker’s version. 

Here is the link to Betty’s recipe! 

http://www.bettycrocker.com/recipes/classic-beef-stroganoff/c17a904f-a8f6-48ae-bedb-5b301a8ea317 
I thought it was good, much like what I had growing up. The sauce is tangy and creamy, the meat was tender. My husband said it’s OK for beef stroganoff. My daughter however is not a fan. She said it smells so good…but it’s so not good… Lol! Can’t win ’em all I guess! Enjoy!