Steak Tacos

Tacos are a quick and easy dinner. I made the steak and also the tortillas in less than 30 minutes! These are the homemade tortillas I posted yesterday, and they worked great with these tacos. I like to make my food juicy and a bit messy when I can, and though I tried very hard with the tacos seasoning, sour cream, and salsa, these tortilla were firm and not soggy at all! The way I cooked my steak was to medium, and it was a bit chewy. I also should have cut my pieces smaller before cooking. These pieces were about 1 1/2 to 2 inch cubes and if these pieces were about 1/2 inch cubes they would have been more “full” tacos, but you won’t get as pretty photos.

  1. Dice up a thawed steak to your desired size. Brown your steak on two minutes per side. Once cooked, add 1/2 packet of taco seasoning, and 1/2 recommended water. Reduce to a simmer and cook until sauce thickens.
  2. Assemble tacos with desired toppings. I used homemade tortillas from yesterday’s post, steak, shredded mozzarella, torn iceberg lettuce, and topped it with mild salsa and sour cream.

Homemade Flour Tortillas

These Flour tortilla were so easy and came out so delicious, it makes me wonder why anyone buys tortillas! This recipe was so fast, and I found this recipe everywhere, it was so popular! Here is the link to these tortillas, but they all seem to be re-posts from the original.

This is a simple alternative to bread if you are already out, and these tortilla aren’t overly sweet or salty. They are very neutral. We’ve done tuna salad and tacos on them so far, and not only are they strong, but they are still soft taste great with both foods! I highly recommend trying this recipe. You may never buy tortillas again!

  1. In a bowl combine 3 cups flour, 1 tsp salt, 1 tsp baking powder, 1/3 cup oil, and 1 cup warm water. Combine until a smooth dough forms.
  2. Transfer to a floured work space and divide into 16 balls. Coat each in flour then flatten with your hand. Cover with a clean towel and let relax for 15 minutes.
  3. Roll out each round into a 6-7 inch circle, do not stack them! Cover the ones you are not actively working with.
  4. Heat a large skillet to medium heat. Place your circle of dough into the hot skillet. Cook on the first side for about a minute, you should see bubbling in the dough. Flip and cook an additional 20 seconds.
  5. Place finished tortillas in a sealed container, or place between two large serving plates if you plan to eat relatively soon.

Garlic Butter Steak Bites

When/if I ever get the chance to serve food to other people again, this will be one of the recipes I must consider. This recipe is delicious. The medium steak bites taste amazing with the pepper mushrooms and butter garlic flavor. Serving this dish with buttered egg noodles just made the experience even better! The garlic and egg noodles pair so well together. On top of that, this dish made 4 servings with only one small steak! This is one fast and fancy dinner!

  1. In a large pot, bring 3 quarts water to a boil. Add 6 oz of pasta and boil until al dente. Cube up your steak to your desired size.
  2. Take a large frying pan and heat over medium high heat. Add 3 Tbsp oil. Once oil is shimmering, add one 4 oz can of strained mushroom stems and pieces. Cook for 1 minutes, then cover with freshly cracked pepper. Stir and cook for another minute. Add steak and let cook untouched for 2 minutes to develop color.
  3. Transfer strained noodles back to hot pot, add 1/4 cup of butter, and cover with hot noodles.
  4. Flip steak pieces let cook for 1 minute. Add 3 Tbsp butter, add 2-3 tsp garlic powder, and stir. Let cook for an additional 2 minutes, then remove from heat. Add 2-3 Tbsp parsley to the buttered egg noodles. Stir and Serve.

Cinnamon Rolls with Starter

These cinnamon rolls were delicious! They were not too sweet, and could easily be eaten with breakfast for that reason. If you were going to eat them as a dessert, I would recommend making an icing, just because they lack a bit of the sweetness on their own that you’d want in a dessert.

I did have some problems with this recipe. First, I store my starter in the fridge, and to add cold milk to that, it took a very long time for my dough to rise. I made this dough around lunch time, and by dinner time, the dough wasn’t even at room temp yet. The next morning, however, it was fully proofed. Once I mixed in the additional ingredients, I placed it on a floured surface, and it just stuck to everything. It was a very soft and sticky dough that loved my counter top. I mixed in more flour to no avail, and so i deiced to roll it out on a generous bed of flour. I mixed the filling and coated the dough,and tried to roll, but it was just so sticky I had to move very slowly, constantly scraping the dough off the counter. I didn’t want to overwork the dough when I was mixing, but I should have added even more flour. I would also proof the rolls before baking, because they didn’t rise during the baking step, they only expanded in width. I’ve made some alterations to the recipe and added it below.

Original recipe can be found here!

  1. Heat 1/2 cup of butter until partially melted. Add to 3 1/2 cups flour in your mixing bowl. Mix in 1 Tbsp sugar and 1/2 cup milk, then add starter until dough comes together. Cover and let proof in a warm spot for 2-3 hours
  2. Sprinkle 1 tsp salt, 1 tsp baking powder and 1/2 tsp baking soda over the dough and gently knead into dough, add more flour as needed, but don’t overwork.
  3. Roll out the dough into a rectangle until it is about 1/2 inch thick.
  4. In a side bowl, melt 5 Tbsp butter. Add 1/2 brown sugar and 1 1/2 tsp cinnamon and stir. Spread evenly over dough.
  5. Starting along the long edge, roll up the dough. Cut the roll into 1 inch thick slices.
  6. Heat oven to 400 F
  7. Place slices into a well greased baking dish and bake for 30 minutes or until golden.

Buffalo Chicken Sandwich

I used leftover chicken from my buffalo chicken salad to make this sandwich. I toasted my bread, chose to add blue cheese sauce, and I added diced chives. However, a buffalo chicken melt sounds pretty good too in retrospect. Also, as you can see Newman was very interested in this dish, and he approved.

  1. Heat your oven to 400 F. Place a chicken breast on a baking sheet and bake for 30-45 minutes (45 minutes if the chicken is thicker than an inch).
  2. In a ramekin, mix 4 Tbsp melted butter and 6 Tbsp hot sauce. This is a mild sauce. Once the chicken has an internal temperature of 165 F, tear your chicken with 2 forks, or beat with an electric mixer.
  3. Place into a bowl, add the buffalo sauce, and toss until coated.
  4. Place shredded buffalo chicken on toast, add ranch/blue cheese, and other desired topping such as diced chives, lettuce, diced onion, or cheese.

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