••••MORE MEXICAN ON THE WAY••••

(photo-Iheartnaptime.net)

••••SOUTHWEST STEAK AND MANY LAYERED SALAD••••

SOUTHWEST STEAK AND MANY LAYERED SALAD

(Source: beefitswhatsfordinner.com & photo also)

Total Recipe Time: 45 to 50 minutes

Makes 6 to 8 servings

INGREDIENTS

1 beef Flank Steak (about 1-1/2 to 2 pounds)

2 chipotle peppers in adobo sauce, finely chopped

3 medium ears corn, unhusked

9 cups coarsely chopped romaine lettuce

1-1/2 cups chopped tomatoes

1 can (15 to 16 ounces) black beans, rinsed, drained

2-1/2 cups coarsely crushed tortilla chips

Dressing:

1 large ripe avocado, mashed (about 3/4 cup)

3/4 cup prepared ranch dressing

2 tablespoons fresh lime juice

1 tablespoon adobo sauce

INSTRUCTIONS FOR SOUTHWEST STEAK AND MANY LAYERED SALAD

Whisk dressing ingredients in medium bowl until blended. Remove 1/2 cup for marinade and stir in chipotle peppers. Cover and reserve remaining dressing in refrigerator.

Place beef steak and chipotle marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak in cold water 30 minutes to 1 hour.

Remove steak from marinade; discard marinade. Remove corn from water. Place steak in center of grid over medium, ash-covered coals; arrange corn on grid around steak. Grill corn, covered, 20 to 30 minutes or until tender, turning occasionally. Grill steak 11 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Remove steak; let stand 5 minutes. Husk corn; cut kernels from cobs. Cut steak lengthwise in half; carve each half across the grain into thin slices.

Layer 1/2 of lettuce, corn, 1/2 of beef, tomatoes and beans in 4-quart glass salad bowl or 13 x 9-inch glass baking dish. Top with remaining lettuce and beef. Drizzle with, reserved dressing. Top with tortilla chips just before serving. Serve immediately or cover and refrigerate for up to 2 hours.

••••Test Kitchen Tips••••

To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place corn and steak on grid as directed above. Grill corn, covered, 15 to 25 minutes or until tender, turning every 5 minutes. Grill steak, covered, 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

CONFETTI BEEF TACOS 

Seasoned Ground Beef is mixed with corn and chunky salsa for a slight twist on the classic taco. 

• Total Recipe Time: 20 minutes
• Makes 4 servings

INGREDIENTS

1. 1 pound Ground Beef
2. 2 teaspoons chili powder
3. 1/2 teaspoon salt
4. 1 can (11 ounces) corn, drained
5. 1 cup prepared chunky salsa
6. 12 taco shells, warmed

Toppings:

1. Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes 

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR CONFETTI BEEF TACOS

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chili powder and salt.
2. Stir in corn and salsa; heat through. Serve in taco shells with toppings.

• Test Kitchen Tips
• Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef donenes

GRILLED TEQUILA STEAK PIZZA 

  

• Total Recipe Time: 30 to 40 minutes
• Makes 4 servings

INGREDIENTS

1. 2 beef Flat Iron Steaks (about 8 ounces each)
2. 1 cup cooked fresh or frozen corn kernels
3. 1 cup chopped tomato
4. 2 tablespoons chopped fresh cilantro
5. 1/4 teaspoon salt
6. 4 medium whole wheat or flour tortillas (about 8-inch diameter)
7. 1 cup shredded Chihuahua cheese or Mexican cheese blend
8. Chopped fresh cilantro (optional)

Marinade:

1. 1/4 cup fresh lime juice
2. 1/4 cup tequila
3. 1 tablespoon minced chipotle pepper in adobo sauce

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR GRILLED TEQUILA STEAK PIZZA

1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for topping. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes or up to 2 hours, turning occasionally. 
2. Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons marinade in medium bowl. Cover and refrigerate. 
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
4. Remove steaks; keep warm. Place tortillas on grid. Grill, covered, 1 to 2 minutes or until toasted. Turn tortillas over; sprinkle evenly with cheese. Grill 1 to 2 minutes or until toasted and cheese starts to melt. 
5. Carve steak into thin slices. Season with salt, as desired. Top tortillas with equal amounts of beef and corn mixture. Garnish with cilantro, if desired

BEEF POZOLE (HEARTY BEEF SOUP) 

  

• Total Recipe Time: 2-1/4 to 2-1/2 hours
• Makes 6 servings

INGREDIENTS

1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
2. 3 tablespoons vegetable oil
3. 1/2 teaspoon salt
4. 1 cup chopped white onion
5. 5 jalapeno peppers, chopped
6. 2 cans (14 to 14-1/2 ounces each) beef broth
7. 1 can (29 ounces) hominy, drained
8. 1 can (28 ounces) diced tomatoes, undrained
9. 1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)
10. 2 small zucchini, chopped (2 cups)
11. 1/4 cup chopped fresh cilantro

Toppings:

1. Lime wedges, chopped fresh cilantro, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo), sour cream (optional)

• (Source: beefitswhatsfordinner.com & photo also)

INSTRUCTIONS FOR BEEF POZOLE (HEARTY BEEF SOUP)

1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt. 
2. Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
3. Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.
4. Serve with toppings, if desire

••••MEXICAN BEEF STEW••••

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS 

  

• Total Recipe Time: 2-1/4 to 2-3/4 hours
• Makes 6 servings

INGREDIENTS

1. 2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2. 1/3 cup flour
3. 1 tablespoon unsweetened cocoa powder
4. 1 tablespoon ground ancho chili pepper
5. 1 to 2 tablespoons butter
6. 1/2 teaspoon salt
7. 1/4 teaspoon ground black pepper
8. 1-1/2 cups frozen mixed red, yellow and green bell pepper blend
9. 1 can (14-1/2 ounces) diced canned tomatoes, undrained
10. 1-1/2 cups ready-to-serve beef broth
11. 1 teaspoon minced chipotle peppers in adobo sauce
12. 1 teaspoon adobo sauce from chipotle peppers

Chipotle Sweet Potatoes:

1. 2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
2. 1 to 2 tablespoons butter(optional)
3. 1 teaspoon minced chipotle peppers in adobo sauce
4. 1 teaspoon adobo sauce from chipotle peppers
5. 1/2 teaspoon salt
6. 1/2 teaspoon ancho chili peppers

• 
  

INSTRUCTIONS FOR MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS

1. Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
2. Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed. Remove beef from stockpot; season with salt and black pepper. 
3. Add bell peppers; cook and stir 3 minutes. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
4. Meanwhile prepare Chipotle Sweet Potatoes. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
5. Serve stew over sweet potatoes

(Source: beefitswhatsfordinner & photo also)

••••EASY SOUR CREAM GELATO :)••••

******

I used full-fat sour cream which gives the gelato an insanely rich and creamy texture.  You can try using low-fat sour cream, or a combination of full-fat and low-fat.  Although I am going to predict that the creaminess will reduce as the fat-content goes down…

Self-made sour cream gelato:

• 1 1/2 cup (348 grams) of sour cream, or creme fraiche
• 1 cup (330 grams) of sweetened condensed milk
• 1 tsp of pure vanilla extract

Whisk sour cream (or creme fraiche), sweetened condensed milk and vanilla extract together until very smooth, and that there’s no lumps of sour cream.  Pour the mixture into container and freeze for at least 6 hours to overnight.  Serve with fresh or grilled fruits.

••••Just add whole milk or half and half to gelato for a tasty milkshake-YUM :)

(Source: ladyandpups.com & www.fitbe.com photo & google+ photo)