Tag: Salsa

Steak Fajitas

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Fajitas are delicious and very easy to make. I made these tortillas too, which only took another 20-25 minutes. I halved this recipe and made 8 tortillas instead of making 10, but this recipe makes enough filling for 10 six to eight inch tortillas. This recipe is very easy, and if you wanted to, you could also make this dish without the steak, and it would be just as good. Otherwise the recipe is what I made. My spices are a bit on the weak side, so you might need to reduce the amount of Cumin and Cayenne. This recipe makes 3-5 servings since 2-3 Fajitas is enough to feed one adult.

French Onion Chicken Noodle Casserole Recipe CardDownload
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What You Will Need

  • 1/2 lb Steak, Diced
  • 1 Bell Pepper, Sliced
  • 1 Medium Onion, Sliced
  • 1/2 Cup Salsa
  • 2 tsp Ground Cumin
  • 2 tsp Ground Cayenne
  • 1 Cup Shredded Sharp Cheese
  • 10 Tortillas

Directions

1. First, make your homemade tortillas, if you desire. Then I wiped out the pan and began by adding the steak over a medium heat. Once browned, add 2 Tbsp oil and the pepper and onion. Cook until the the pepper and onion are softened.

2. Add your spices, stir to combine, then add the salsa. Stir until everything is covered and the salsa is hot. Top with the cheese, and stir in. Once stirred, remove from heat and begin plating.

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Potatoes, Eggs, Peppers and Onion, Breakfast Casserole

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This was my first attempt making a breakfast casserole. I really liked the flavor of the added peppers and onions, and it tasted great with some ketchup. I used mozzarella for this casserole, and it was somewhat boring. I would recommend a Jack cheese or a Sharp Cheddar cheese. This casserole could use some stronger flavor, so a semi-soft cheese that melts well with a strong flavor would be best. Because this casserole had a weak cheese, the casserole really need help with some ketchup. If you did want to use a lighter cheese, I would recommend adding some cooked breakfast sausage or diced ham. However adding the extra protein isn’t necessary if you don’t want. For this casserole, I used a 7×11 casserole dish, and I was able to get 8 adult sized servings. You could add a bit more of everything to use a 9×13, which would 10 servings if desired. The leftovers can be stored in the fridge, plated, and reheated for 1 minutes in the microwave.

Potatoes, Eggs, Peppers and Onion, Breakfast Casserole Recipe CardDownload

What You Will Need

  • 1/3 Bag of Frozen Peppers and Onions (or 1 fresh pepper and 1/2 onion sliced)
  • 4 Potatoes, Cleaned and Shredded
  • 5 Eggs, Beaten
  • 1/4 Cup Sour Cream
  • Mixing Bowl and Fork
  • 7 x 11 Casserole Dish
  • 2 Tbsp Butter
  • 1 1/2 Cup Shredded Cheese of your choice
  • Aluminum Foil

Directions

  1. Heat Oven to 350 F. Shred your potatoes and cover the bottom of your casserole dish. Thaw your peppers and onions in a microwave save bowl with the butter. Or, heat your butter in a frying pan over medium-low heat; Once melted, add your sliced veggies and cook until tender. Add your veggies to your potatoes, and mix. Then evenly spread mixture over the bottom of dish.

2. Crack your eggs into your mixing bowl, add your sour cream, and mix until the sour cream incorporates. Pour mixture evenly over shredded potatoes and veggies. Evenly cover with your shredded cheese.

3. Cover with Aluminum foil and bake for 30 minutes. Remove foil then bake for another 10 minutes or until the center is fully cooked at 160 F. Let cook 15 minutes before serving. Serve with ketchup or salsa.

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Taco Scrambled Eggs

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Tacos are great to eat, but their leftovers are even better to work with. I could have made a casserole or just froze the meat for next time, but one of my favorite things to do with these leftovers is to make taco scrambled eggs. I’ve been making taco scrambled eggs since I was a kid. It’s simple! Just throw everything into a pan and in just a few minutes you’ll have a delicious, filling, savory breakfast. I used shredded shape cheese then topped it with slices of American. I also used my homemade cucumber salsa with this dish. Not only did it add beautiful color to this dish, but it was so refreshing with these eggs and brings a new flavor than normal salsa, though I love this with normal salsa too!

Taco Scrambled Eggs Recipe CardDownload
What You Will Need
  • Leftover Taco Meat
  • Shredded/Sliced Cheese
  • Salsa
  • 4 Eggs
  • 1/2 cup Milk/water
  • 1 Tbsp Butter
  • Bowl and fork
  • Frying pan and Spatula
Directions
  1. Microwave taco meat for 30 seconds to be able to pour from container.
  2. Heat a frying pan over medium heat. Add butter, melt and coat bottom of pan.
  3. In a Bowl, add your eggs and milk/water. Whisk with a fork until combined.
  4. Add your egg mixture to the hot pan. Top with 3/4 of your cheese and your taco meat. Stir the mixture until you see no visible raw egg.
  5. Reduce heat to low, top with remaining cheese. Let cook until cheese is melted. Remove from heat and serve with salsa.
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Cucumber Salsa

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Salsa in a great snack. It’s healthy and goes with so many different types of food. I made this salsa with what I got from the garden and a bit of lemon and spices. This salsa is refreshing and original. The cucumber flavor brings a light and fresh flavor to any dish. You can alter the amount of chili powder to suit your heat preference, the recipe below is for a very mild salsa. The mixture did very very watery, so if you’d like, you could core the cucumbers to get less juice, or you could just decant some of the liquid from the mixture before adding your spices. This went great with tacos and chips, but be creative and try this with something new!

Cucumber Salsa Recipe CardDownload
What You Will Need
  • 3 medium cucumbers (small if store bought), diced
  • 2 small vine tomatoes, diced
  • 1 small onion, diced
  • 2 Tbsp lemon juice
  • 1 Tbsp garlic powder
  • 2 tsp onion salt (or 1 tsp normal salt)
  • 2 Tbsp chili powder
  • Blender
  • Storage/Serving bowl
Instructions
  1. Prepare all your veggies. Add to a blender. Add lemon juice and cover.
  2. Using the dice setting, hold for 5 seconds. Scoop mixture into your bowl. Add the remaining ingredients to your taste.
  3. Chill 2-3 hours before serving for better taste, or serve right away.
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Turkey Tacos

I really like tacos, but I especially like salsa. Foods with salsa are always a fun treat, so I like to make different varieties of tacos. I have extra turkey from Thanksgiving still. So, I thawed a container of dark meat and decided to make tacos. I made more homemade tortillas (recipe here), and I just decided to wing it. I’ve begun freezing diced onion, since I don’t want my onions going bad, So that is why my diced onion was in an ice chunk. I also would recommend adding the onion, frozen or not, with the spices to give them enough time to cook. You could even add them before the turkey if you’d like. I served my tacos with mozzarella, jarred salsa, and some romaine lettuce from the garden.

  1. In a large skillet over medium heat, add 1 cup of torn turkey. Heat for 3 minutes before adding 1 Tbsp oil. Continue to cook and stir until turkey is browned.
  2. Once your turkey is browned, add 1/2 diced onion. Add 1 tsp paprika, 2 tsp cumin, 1 tbsp cayenne pepper, and 2 tsp garlic powder. Stir and cook for 1 minute before adding 1/4 cup water.
  3. Stir mixture and let cook until all liquid boils off. Once liquid is boiled off, add 1/4 cup shredded cheese. Stir until melted, then serve on homemade tortillas with lettuce and salsa.
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