Steak and Eggs Burritos

My husband loves the steak & egg burritos from Jack in the Box. I try to copy theirs. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Serve: 12 Cook: 40 mins.

Ingredients:
3-4 top sirloin steaks
1 Tbsp. olive oil
1 cup chunky salsa
2 Tbsp. ground cumin
2 Tbsp. garlic salt
1 cup fresh cilantro, finely chopped
2 cups Mexican cheese blend
15 eggs or 32 oz. egg substitute
1/2 box of frozen hash brown patties (5 patties)
12 large flour tortillas
1 can of diced tomaoes & green chiles
a pinch of chilpotle salsa

Directions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
3. Place steaks in a shallow baking dish. Pour mixture over steaks.
4. Place in oven for 15-20 minutes or until they reach desired doneness.
5. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
6. Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
7. Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
8. While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
9. In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
10. To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
11. Serve with tomato Salsa and sour cream.

Layered Mexican Salad

Serve 12 Prep: 20 mins
Ingredients

• 1 small iceburg lettuce (or romaine lettuce), washed and cored


• 1 jar (16 oz) salsa


• 1 can (15 oz) black beans, rinsed and drained


• 1 cup frozen corn, thawed and drained


• 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.


• 1 can (2 1/4 oz) sliced black olives, drained


• 1 large lemon


• 3/4 cup nonfat mayonnaise


• 3 tablespoons plain nonfat yogurt


• 2 to 3 cloves garlic, minced


• 1/2 cup (2 oz) shredded low-fat Cheddar cheese


• 1 green onion, thinly sliced


• 1/2 roma tomatoes, diced

1. Sliced lettuce leaves crosswise into 1/2 inch stripe.


2. Place half of lettuce in large serving bowl.


3. Layer salsa, beans, corn over lettuce.


4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.


5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.


6. Spread dressing evenly on top of salad.


7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.


8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Christine's Mashed potatoes

From Umma Yori

• 8 large Russet potatoes (red ones)


• 1 cup sour cream


• 8 oz cream cheese, softened


• 4 tablespoon butter (1stick)


• 1/3 cup chives, chopped


• salt & pepper to taste


• pinch of paprika


• additional butter

1. Peel potatoes and cut into large cubes. Place in a pot with enough water to cover the potatoes.


2. Add some salt to the pot & gently boil the potatoes until they are fork tender.


3. Drain the potatoes in a colander. Place in a large mixing bowl; add sour cream & cream cheese. Using a hand mixer beat until smooth. Add the butter, chives, salt & pepper to taste.


4. Place the potatoes in a greased 2 qt casserole. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.

Mashed Potatoes @ Group Recipes

Basic Bread Croutons

From Umma Yori

Ingredients

• 4 cups bread cubes from old bread (but make sure they aren't moldy) / the ends and the crust that you didn't like
• 1/2 cup butter, melted

Direction:

1. Pre heat the oven to 350 degree.
2. Place the bread cubes in a large bowl. Pour the melted butter over the bread cubes and toss to distribute the butter evenly.
3. Place the bread cubes on a shallow baking tray and bunk it in the oven for about 20 minutes or till bread chunks are fully dehydrated and crunchy, stirring every 5 minutes for even toasting. The colour should be light golden brown.
4. Allow the croutons to cool completely, then store them in an airtight container. Freeze them for longer storage.

For Italian Croutons

Mix 2 tablespoons melted butter 2 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 pinch salt, then pour over the bread cubes and toss, bake them.

For Parmesan Croutons

Mix 4 olive oil, 1 tsp garlic powder, 1 Tbsp dried pasley flakes, 1 Tbsp grated parmesan cheese, a pinch of salt & pepper, then pour over the bread cubes..

Asian Broth

Ingredients

• 8 cups home made chicken broth


• 2 cup leek, chopped


• 1/2 cup fresh ginger, sliced & smashed


• 5 tablespoons fish sauce


• 2 oz. dried shitake mushrooms


• 5-6 dried small red chiles


• 4 stalks (4"each) lemongrass, removed tough outer leaves, sliced & smashed


• zest of a lemon


• 2 tablespoons sugar (*optional)

Directions

1. Combine all ingredients in a large pot.


2. Bring to a boil, then reduce heat, simmer 30 minutes.


3. Strain into a bowl, discard solids.


4. Keep into the airtight container and freeze until ready to use

http://www.grouprecipes.com/66911/asian-broth.html

Beef Soup Stock

Ingredients

• 1 pound beef brisket
• 1/2 radish, peeled, cut in half in length
• 1 medium brown onion, peeled
• 10 clove of garlics
• 1 leek ( Daepa), washed and cut in half
• 1 dried kelp (about postcard size)
• 4 qt water

Directions

1. Soak the meat in cold water to drain blood out


2. In a large pot, boil 4 qt water and meat together. Once boiling, reduce to simmer 20-30 minutes


3. Take the meat out from the pot and let it cool


4. Add vegetables in the pot and boil again. Once boiling, reduce to simmer about 20-30 minutes.


5. Mean time, shred the meats and keep into the airtight bag.


6. When the soup base has a light milky color, turn the heat off. Let it cool, then remove the stuffs from the soup base using the colander.


7. Transfer to the airtight container and keep the meat & soup base into the freezer. ( I used 2 - 2qt containers for the soup, 2 sandwich bags for the beef.)

Easy Roasted Chicken

Whenever the whole chicken is on sale,
get them and roasted and shred them,
then store in the freeze.
I use them for chicken salad,
enchilada, asian-style chicken wrap, etc...

Ingredients

• 3-5 lbs whole checken


• 2 table spoon room-temperature butter


• 2 table spoon chicken seasoning powder


• coarse salt & ground pepper

Directions

1. Preheat oven to 425 degrees


2. tie chicken legs together with kitchen twine.


3. Place chicken in a roasting pan.


4. Mix the butter and seasoning together


5. Rub chicken all over with the mixture of butter


6. Roast until an temperature reaches to 160 degree about 45-50 mins.

http://www.grouprecipes.com/57365/easy-roasted-chicken.html

Zesty Mini Crab Cakes

Makes about 35
Ingredients

• 8 slices (7oz.)firm white bread, cut up
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 rib celery, finely chopped (1/2 cup)
• 1 medium shallot, finely chopped
• 2 tablespoons fresh chopped parsley
• 2 teaspoons fresh lemon juice
• 2 teaspoons crab boi seasoning (Oldbay)
• 1 teaspoon Dijon mustard
• 1/2 teaspon coarse salt
• 1/4 to 1/2 teaspoon red pepper sauce
• 1 pound cooked fresh lumb or jumbo crabmeat, picked over
• 2 tablespoon butter
• 1 tablespoon olive oil
• Vegetable cooking spray

Directions

1. Pulse bread in food processor to form fine crmbs
2. Combine mayonnaise, egg, cerely, shallot, parsley, lemon juice, seasonin, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrums. Transfer remaining crums to air tight container
3. Pack 1 tablespoon with crab mixture and drop onto the tray lined with GLAD Press'n Seal Freezer design side down
4. Cover cakes with another sheet of GLAD Press'n Seal Freezer Wrap, design side up, and smooth over each cake to seal
5. Freeze wrapped cakes along with crumbs for up to 1 week
6. Thaw cakes in refrigerator, breadcrumbs a room temperature
7. Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking spray
8. In a 2-cup glass measure, microwave until butter melts, 1 minute. Stir in olive oil
9. Transfer remaining crumbs to a large shallow dish. Remove cakes from tray and gently coat cakes in crumbs
10. In a large non-stick skillet, heat 1 tablespoon butter mixture over medium-high. Cook cakes, turning once until golden, 3 to 4 minutes
11. Transfer to baking sheet. Bake until cooked through, 10 minutes
12. Serve with lemon wedges, Salad, Tarter sauce