Carne Asada Fries

Carne Asada Fries

These super decadent fries are Tex-Mex in it’s truest form. Perfect for watch parties, game-day celebrations, and serious steak cravings.

Made this? Let us know how it went in the comment section below!

 

YIELDS: 4 – 6 SERVINGS    PREP TIME: 0 HOURS 25 MINS    TOTAL TIME: 1 HOUR 0 MINS

 

INGREDIENTS:

FOR THE SEASONING MIX

2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. paprika
1 tsp. freshly ground pepper
1/4 tsp. cayenne

FOR THE FRIES AND STEAK

1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt

FOR THE CHEESE SAUCE

3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt

FOR SERVING

2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream

 

DIRECTIONS:

1. Make the seasoning mix: Mix all ingredients in a small bowl.

2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.

3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.

4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.

5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.

Carne Asada Fries - Delish.com

 

 

Carne Asada Fries
Print Recipe
Carne Asada Fries
Print Recipe
Ingredients
FOR THE SEASONING MIX
FOR THE FRIES AND STEAK
FOR THE CHEESE SAUCE
FOR SERVING
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Frico Cups

Frico Cups

Serve your raw green salad in frico cups!

Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.

 

Image result for Frico CupsYou know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.

You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!

Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.

This delicate, baked Parmesan cheese cups are deceptively easy to make. You can fill them with whatever you want, but grape tomato, olive and feta make for a light and refreshing snack.

 

Ingredients

For the Frico Cups

Parmesan cheese (3 tbsp. per cup)

For the Grape Tomato, Olive and Feta Salad

4 c. grape tomatoes, halved

1/4 c. green olives, sliced and pitted

1/3 c. crumbled feta cheese

1 tbsp. olive oil

Kosher salt

black pepper

Basil, for garnish

For the Sesame Cucumber and Radish Salad

1 English cucumber, finely chopped

3 large radishes, thinly sliced

1 tbsp. lime juice

2 tsp. toasted sesame oil

2 tbsp. black and white sesame seeds

Kosher salt

black pepper

For the Farro, Corn and Green Onion Salad

4 ears corn, husked

2 c. cooked farro

2 green onions, thinly sliced

3 tbsp. lemon juice

1 1/2 tbsp. olive oil

Kosher salt

black pepper

Directions
  1. For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
  2. For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
  3. For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
  4. For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.

Simple, summery and a great little appetizer with a salty parmesan bowl of its own.!

 

 


Layered Spicy Shrimp Sushi

Layered Spicy Shrimp Sushi

I’m pretty sure Sushi, all types, are here to stay.  It’s not a fad food, we’ve all pretty much incorporated sushi into our dining repertoire.  Most of us no longer hear the word “Sushi” and think yuck raw fish!

sushi

California rolls seem to be the most popular type of sushi along with Nigiri tpes, that’s the one with a slice of raw fish or boiled shrimp pressed into sushi rice.  And many of us still consider sushi a splurge at a sushi restaurant which admittedly can cost a pretty penny.  (We’ve spent about $100 just to take the kids and grandkids out to Genki Sushi.  That’s what happens when you all get carried away grabbing $3 dishes off the conveyor belt!)  But really Sushi is very easy to make at home and doesn’t have to cost you your first born child!

After all what is sushi?  It’s seasoned white rice, some type of seafood and or veggie that can be rolled into a sheet of dried seaweed.  Easy right?  Ok rolled sushi comes out better when rolled with a bamboo mat that one can buy at any asian market for less than $5.  But what about making sushi without a mat or sheets of dried seaweed?  That would be super easy sushi!

sushiWell recently I came across sushi molds while wandering around Daiso, the Japanese version of a dollar store that recently opened not far from my house.  I grabbed all the molds they had, they were just $1.50 (it’s not really a dollar store, it’s more like the $1.50+ store.)  Anyway I got the molds (I gave some to my kids) and proceeded to make these Layered Spicy Shrimp Sushi.  They’re actually “deconstructed” sushi as my grandson tells me.  Best of all they are super easy to make!

Hey don’t worry if you can’t find the molds, you can use an empty can, old school but it works.  Your sushi will be round instead of square, but it will work just fine.  Just clean an empty can and remove both ends so that you end up with a tube.  Place it on a plate and layer your sushi filling into the tube, when done just slip the can off.  Be careful as the can edges will be sharp.

Anyway here’s my recipe.  I make the rice in my rice cooker, which actually has a setting for sushi rice.  But if you don’t have a rice cooker just cook the rice on the stove or however you usually make rice.  My recipe makes a lot of Layered Sushi so if you don’t need as much just cut the recipe in half or in thirds.

Ingredients:

3 Cups uncooked short grain rice, rinsed well

6 Cups Water (if cooking on the stove) if using a rice cooker follow the cooker’s directions

6 Tbs. Rice Vinegar

3 Tbs. Sugar

3 Tsp. Salt

3 Cups mashed avocado

3 Cups Cucumber diced in small cubes

3 Tbs. Lime Juice

1 1/2 Lbs.  Cooked shrimp diced in small cubes

1/3 Cup Mayonnaise

3 Tbs. Sriracha Sauce

Furikaka for garnish

Wasabi Paste for garnish

Sriracha Sauce for garnish

Directions:

Sushi Rice:

Make rice in rice cooker and let cool

If making rice on stove top:

Bring rice and water to boil in large pot.  Reduce heat and cover.  Simmer about 20 minutes or until water has been absorbed and rice is tender.  Let cool.

Mix Rice Vinegar, Sugar, and salt in a small bowl.

Place cooled cooked rice in a large bowl and gently fluff, you don’t want clumps of rice.

Gently fold vinegar mixture into rice.  Set aside.

Green Layer:

Mix together mashed avocado, cucumber, lime juice, and salt to taste.  Set aside.

Shrimp Layer:

Mix together shrimp, mayo, and sriracha sauce.  Set aside.

Assembly:

Scoop about 2 Tbl. of Green Layer into mold.  Smooth top making sure it’s distributed evenly.

Scoop about 2 Tbs. of Shrimp Layer on top of Green Layer.  Smooth top making sure shrimp mixture is evenly distributed.

Scoop about 4 Tbs. Sushi Rice on top of Shrimp Layer.  Smooth top making sure rice is evenly distributed.  Press rice layer down firmly into the other layers so that the layers will hold together.

Gently unmold and slide into serving dish.  If using a can you will have to gently flip your sushi so that the Green layer is on top.

Sprinkle top with Furikake and drizzle with sriracha sauce.  Squirt wasabi paste on plate and serve with soy sauce.

If you have extra sushi rice and shrimp no worries make my version of Nigiri Shrimp sushi by forming rice into rectangular cubes.

Butterfly the cooked shrimp and gently press on top of rice cube.

Sprinkle with Furikake.

Drizzle with sriracha and dot with wasabi and voila!  You’ve got yummy Nigiri Sushi!

 

Layered Spicy Shrimp Sushi
Print Recipe
Layered Spicy Shrimp Sushi
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Lemon Grass Ginger Iced Tea Recipe!!!

Lemon Grass Ginger Iced Tea Recipe!!!

Lemon Grass Ginger Cold Tea

Lemon Grass, also called fever grass, is an herb with long, thin, leaves that occurs naturally in many Asian countries. This herb is used in various Asian cuisines as a flavoring agent due to its potent flavor.

Lemon Grass is a very good source of  vitamins and minerals including folic acid, magnesium, zinc, copper, vitamins A and C, iron, potassium, phosphorus, calcium and manganese.  It also has minute traces of B vitamins. It has many beneficial medicinal properties including analgesic, anti-inflammatory, antidepressant,  antibacterial, antifungal, astringent,  diuretic, and anti-cancer properties. The leaves, stems and bulb of lemongrass are used in various treatments.

Ginger is among the healthiest and most delicious spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.   Here are some scientifically researched health benefits of ginger..

Ginger contains gingerol a substance with powerful medicinal properties.  It can treat many forms of nausea, especially morning sickness and motion sickness.   Ginger may reduce muscle and joint pain and soreness.  Ginger may drastically lower blood sugars and improve heart disease risk factors.   It can help treat chronic indigestion. Ginger powder may significantly reduce menstrual pain.  Ginger contains a substance that may help prevent cancer.   It may improve brain function and protect against alzheimer’s disease.  The active ingredient in ginger may also help fight infections.

So combining the nutrients of Lemon Grass with Ginger’s health benefits in a daily glass of Lemon Grass Ginger Ice Tea may help make diseases go away.  This is also perfect for summer, this blissful blend of ginger, lemongrass, and green tea refreshes and invigorates.  I made my own version and everyone loves it, im sure you will love it too.


 

Ingredients:
10 individual bags green tea or 3 heaping tablespoons loose green tea

1/3 cup sugar or 1/4 cup agave nectar, or sugar substitute to taste – just add to taste after it’s chilled

8 cups water

1 stalk lemongrass

1 piece of ginger, about the size of two thumbs or one freakishly large thumb

2 – 4 tbsp. lime juice

 

Directions:

Lemon Grass Ginger Cold Tea

Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times.

Peel ginger and cut into thin slices.

In a large saucepan over high heat, bring the water, lemongrass and ginger to a boil.

 

Lemon Grass Ginger Cold TeaRemove saucepan from the heat, and add the green tea (if you’re adding the loose tea, put it in something so you can  get it out right after it’s steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it’s the right color/flavor for your tastes.

Remove the tea bags/leaves, then let sit for about 30 minutes.

Lemon Grass Ginger Cold Tea

 

Then add the lime juice or lemon juice for a unique blend of taste.

Pour the tea through a fine-mesh sieve into a pitcher.

Refrigerate until cool – about a couple of hours

 

Serve and Enjoy!!!!

Lemon Grass
Lemon Grass Ginger Cold Tea Recipe!!!
Print Recipe
You can add 3 tbsp. of Rum if you want, it can add a unique taste for your cold tea.
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Lemon Grass
Lemon Grass Ginger Cold Tea Recipe!!!
Print Recipe
You can add 3 tbsp. of Rum if you want, it can add a unique taste for your cold tea.
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Servings Prep Time
8 Glasses 5 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Ingredients
  • 10 individual bags green tea or 3 heaping tablespoons loose green tea
  • 1/3 cup Sugar or 1/4 cup agave nectar, or sugar substitute to taste – just add to taste after it’s chilled
  • 8 cups Water
  • 1 stalk lemongrass
  • 1 pc. ginger about the size of two thumbs or one freakishly large thumb
  • 2 – 4 tbsp. lime juice
Servings: Glasses
Instructions
  1. Cut lemongrass into two-inch pieces, and crush with the flat side of a knife, or just cut each piece lengthwise a few more times.
  2. Peel ginger and cut into thin slices.
  3. In a large saucepan over high heat, bring the water, lemongrass and ginger to a boil.
  4. Remove saucepan from the heat, and add the green tea (if you’re adding the loose tea, put it in something so you can get it out right after it’s steeped, while leaving the ginger and lemongrass in). Steep for about a minute, or until it’s the right color/flavor for your tastes.
  5. Remove the tea bags/leaves, then let sit for about 30 minutes.
  6. Then add the lime juice or lemon juice for a unique blend of taste.
  7. Pour the tea through a fine-mesh sieve into a pitcher.
  8. Refrigerate until cool – about a couple of hours
  9. You can serve your tea over ice for a refreshing drink.
Share this Recipe
Powered byWP Ultimate Recipe