Best Taco Salad

This recipe is from: http://ift.tt/2bKxYI3

T A C O   S A L A D

Hamburger- 1 1b- Fry with salt, pepper and garlic powder. Drain

Lettuce- 1 head of lettuce chopped fine (place in plastic bag with paper towel to absorb liquid and it will last longer)

Bean/Veg Mix

14 oz. drained kidney beans 14 oz. drained black beans ¼ cup raw onion chopped very small Small can of drained olives ½ green pepper chopped in small squares 1 Tomato chopped 1 can drained corn

Cheese- grated

Dorito Chips- Crush into pieces

Dressing 

1 Pkg Ranch Buttermilk dressing powder mix 1 ¾ Cups Buttermilk 1 ¾ Cups Mayonnaise Hot Sauce- 2 dashes of thin hot sauce (Not Salsa)

Shells- Flour tortillas cut into 1/4 strips and fried crunchy with oil. Can also make tortilla bowl

Assemble:

Lettuce + Meat + Cheese + Bean/Veg mix + Dressing + Dorritto chips  

Serve with crunchy tortillas ENJOY :)

bon appetit

Crock-Pot Philly Cheese steaks

This recipe is from: http://ift.tt/2c7SmSV

My husband loves a good philly cheesesteak, and this recipe is so easy, it makes both of us pretty darn happy!

Ingredients

Meat: 2 1/2 lbs Beef round steak

Canned Goods: 1 can beef stock (2 cups)

Produce: 2 green peppers, slice thin & 1 Onion, sliced thin

Seasoning: 1 packet Italian dressing mix, dry, Salt and Pepper (to liking)

Bread: hoagie/french rolls (6 count)

Cheese: provolone cheese, slices

Directions

Cut the beef round steak into thin slices (most grocery store butchers will actually do this for you = even easier for you!)

Add all ingredients into crockpot and set on low for 8 hours.

Before serving, heat oven to 350*F, place hoagie rolls on baking sheet and scoop meat/veggie mix on top, top with 2 slices of cheese.

Place in oven until cheese is melted, and enjoy!

bon appetit

Mongolian Beef Stir Fry

Source: http://ift.tt/2c1TWTl

This recipe is dairy and gluten free, but flavor is not sacrificed! Once I made this, it is on our menu all the time! I searched Pinterest high and low and finally used enough recipes to perfect this bowl! 

​Ingredients:

(serves 4)

8oz gluten-free rice noodles

1/2 cup low-sodium gluten-free Tamari OR low-sodium soy sauce (dish will not be GF if using soy sauce)

1/3 cup brown sugar

1/4 cup water

1/4 teaspoon red chili pepper flakes (or more or less – a little bit goes a long way with these)

2 Tablespoons grapeseed or vegetable oil, divided

1lb flank steak, sliced very thin against the grain (my grocery butcher will slice it for me)

salt and pepper

5 green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces

3 cups coleslaw mix 

3 garlic cloves, minced

Directions

Pre-soak rice noodles in warm water according to package directions then drain and set aside. 

Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.

Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that’s just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.

Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.

Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.

bon appetit

Marinated Chicken Skewers with a Spicy Tzatziki Sauce.

Delicious recipe that my mother shared with me from this website. The Tzatziki sauce is really good, but if you're not a fan of spicy the chicken is still incredible if you choose not to include the sauce.

Here's the recipe, I made it on a Big Green Egg grill twice now and everyone loves it:

Marinated Chicken Skewers with Spicy Tzatziki Sauce

Ingredients

For the marinade:

• 1 lb boneless, skinless chicken breasts
• ½ cup Greek yogurt
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tbsp Greek seasoning blend
• Juice of 1 lemon
• 4 tbsp extra virgin olive oil
• ½ tsp salt
• pepper, to taste

For the spicy tzatziki:

• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 1 tsp fresh lemon juice
• 1 tbsp fresh dill, finely chopped
• 1 English cucumber, peeled
• ¼­1/2 tsp dry Sriracha seasoning or red pepper flakes
• ½ tsp salt
• pepper, to taste

Instructions

1. Whisk all marinade ingredients together in a large bowl.
2. Chop chicken into bite­size chunks and toss with marinade.
3. Pour marinated chicken into a large sealable plastic bag and squeeze out all of the air.
4. Refrigerate for 2­3 hours.
5. While chicken is marinating, prepare the tzatziki sauce.
6. Slice the peeled cucumber in half, lengthwise.
7. Using a small spoon, remove all of the seeds from the center.
8. Grate half the cucumber and place into a medium­size bowl.
9. Finely dice the other half of the cucumber and add to the bowl.
10. Mix in all other ingredients, cover and refrigerate until chicken is ready.
11. Heat grill to medium­high heat.
12. While grill is heating­up, thread the chicken pieces onto skewers (if you use wooden skewers, make sure you soak them in water for at least 30 minutes prior to using)
13. Cook chicken skewers for about 10 minutes, turning several times.
14. Serve with spicy tzatziki sauce.

Enjoy! Again, credit to this website for the recipe: http://ift.tt/29FkAEK

bon appetit

Need help with blue spanner crab

I have been given three crabs and am needing to make an antipasto dish out of them. Any suggestions?

bon appetit

[Request] "Rosada en Adobo"? What fish is used?

Had this in a tapas bar in Andalucia and it was so delicious I need to know how to make it. I can find a few recipes in Spanish, but I do not know what fish is used. Is it cod?

bon appetit

**Korean Spicy Fish Stew (Mae Un Tang)** This is Korean comfort food: a hearty yet delicate fish soup.

Ingredients

• 1 large fish head (about 1 1/2 pounds)
• 1 fish rack (optional; see headnote)
• 8 cups water
• 1/2 block (7 ounces) firm tofu
• 8 ounces daikon radish, peeled and cut into 1-inch pieces that are 1/8-inch thick
• 1/2 zucchini, halved lengthwise, then cut into 1/4-inch slices
• 1 small red chili pepper, seeded if desired, then cut thinly on the bias
• 1 small green chili pepper, seeded if desired, then cut thinly on the bias
• 1 sweet onion, cut into strips
• 2 scallions, cut into 1-inch pieces
• 2 cloves garlic, crushed and chopped
• 1 tablespoon regular or low-sodium soy sauce
• 1 tablespoon gochugaru (Korean crushed red chili pepper powder)
• 3 tablespoons gochujang (Korean chili pepper paste)
• 4 ounces edible chrysanthemum leaves (optional)
• Kosher or sea salt
• Freshly ground black pepper
• 3 tablespoons chopped fresh cilantro, for garnish

---

Directions

1. Rinse the fish head and pat it dry.

2. Use your fingers and/or a small paring knife to extract any flesh from fish head

   and the collar. If you are also using a fish rack, you can extract a significant

   amount of flesh from it by holding one end and strumming your fingers along the bones.

   Reserve all of the flesh in a bowl.

3. Place the picked-over fish head and rack in a stockpot, then add the water.

   Bring to a boil over medium-high heat; cook for 10 minutes, turning the head over

   once during that time. (If you like, you can use a spoon to remove the fish cheeks

   about halfway through cooking. Add them to the flesh reserved from the head and collar.)

4. Meanwhile, wrap the tofu in paper towels and use a heavy plate to weight it

   (to help extract any liquid).

5. Strain the cooking liquid through a fine-mesh strainer into a separate pot; discard

   the bones. Bring to a boil over medium-high heat, then add the radish, zucchini,

   chili peppers, sweet onion, scallions, garlic, soy sauce, gochukaru and gojuchang;

   reduce the heat to medium and cook for 6 or 7 minutes, until the vegetables are tender.

6. Reduce the heat to medium-low. Stir in the reserved fish flesh; cook for about 2

   minutes or until it is tender and opaque.

7. Unwrap the tofu and cut it into large cubes. Add them and the edible chrysanthemum,

   if using, to the pot; cook for 2 to 3 minutes without stirring.

8. Season lightly with salt and pepper. Divide among individual bowls. Garnish each

   portion with the cilantro. Serve hot.

---

This Recipe Is Published ---->>> Here

bon appetit