Weeknight Steak Tacos with Citrus Slaw

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By now if you have been reading any entries in this blog since March 2020, you know that like most Americans, I am quarantined at home and I am cooking a lot more than before. I made a vow not to order any takeout or delivery until the worst of this is behind us. I might make an exception for a holiday like Greek Orthodox Easter, but I’m not there yet. Also, I have been a terrible Greek Orthodox Christian, I have barely fasted at all this lent. In any case, I digress…

After nearly two weeks of not going to a grocery store, I am extremely limited on fresh produce. As explained in my post about smarter grocery shopping, I did have coleslaw mix (shredded cabbage with a touch of shredded carrots) on hand.

Corn tortillas are another one of those products that I keep on hand as they have a long shelf life, especially in the fridge. Overall, I prefer street-style soft corn tortillas over crunchy or flour tortillas, particularly for tacos (flour tortillas I feel are best for quesadillas). With a few more ingredients, I was able to put together some tasty and fresh-tasting Steak Tacos.

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Steak Tacos with Citrus Slaw – makes 6 tacos

For Steak:

  • 6-8 ounces Steak (ribeye, sirloin, etc all do), seasoned with salt and pepper and wrapped in dish cloth or paper towels to dry
  • Tajin Seasoning

For Slaw

  • 1 cup Coleslaw Mix
  • 2 tablespoons Chopped Scallions
  • 1/4 cup Orange Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Tajin Seasoning
  • 1/2 teaspoon Garlic Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/4 cup Queso Fresco

For Tacos

  • 6 Corn Tortillas, heated (This can be done lightly brushing the tortillas with a very small amount of olive oil, wrapping in aluminum foil, and place in 350 degree oven for 5 minutes. Alternatively, you can heat the tortillas in a skillet in a bit of oil and wrap in foil until ready to serve)
  • Salsa Verde, optional (I like the Herdez brand)
  • Lime Garnish, optional

Heat a skillet on medium to high heat for about five minutes. Unwrap the steak and sprinkle both sides generously with the Tajin. Cook in the skillet for 6-10 minutes, flipping once, to desired temperature. Remove from skillet and set on a cutting board to rest.

In a medium bowl, add coleslaw mix and scallions. You can create a dressing on the side with the remaining ingredients (minus the queso fresco), or you can add them directly into the bowl. Mix the slaw and taste, adjusting seasonings as desired. Mixed in crumbled queso fresco.

At this point you may assemble your tacos. On two plates, lay 3 tortillas flat on each plate, not overlapping. Top each tortilla with about 1/4 cup of the slaw mixture.  Slice steak against the grain into thin (approx. 1/4 inch) slices. Add 2-4 slices of steak, top with lime and salsa garnish, as desired. Serve and enjoy immediately.

Gluten-Free Salted Caramel Chocolate Chip Cookies

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I’ve said it before – I live a gluten-FULL or omnivorous lifestyle. However, the last couple of weeks as I deplete what is in my fridge and freezer, as well as not restock the pantry, I’m getting creative with my baking.

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The main stars of these cookies – not pictures, the Lindt Chocolate

I had a bag of King Arthur Gluten-Free All Purpose Flour. I like this, it’s a cup-for-cup or measure-for-measure product, meaning any regular recipe, you swap whatever quantity of flour that is advised with the gluten-free product. I was eager to make another batch of cookies, and I found a great recipe for Gluten-Free Salted Caramel Chocolate Chip Cookies from this other blog, Delicious Little Bites.

I followed the recipe for the most part, but made some small substitutes as again, I was cleaning out my pantry. Instead of chocolate chips, I chopped up 1 and a half bars of Lindt Excellence Dark Chocolate. I like the pools of chocolate you get from chopping chocolate by hand versus using chips. Also, I used more salt than the recipe called for, particularly on top. I didn’t take the time to get the same lovely aesthetic as the recipe author, but I was pleased with the results nonetheless.

What was great about this cookie is it had a nice crinkly outside and a great chew inside, particularly enhanced by the Kraft caramels. The other thing that was nice, is it gave new life to caramels that had hardened too much to snack on or melt. Every time I play around with gluten-free flours, I am impressed. Again, check out the cookie recipe here.

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An American Classic – Grilled Cheese and Tomato Soup

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An American classic cannot be easier!

PANTRY TOMATO SOUP

  • 3 tablespoons Butter
  • 1 Onion, finely chopped
  • 2 tablespoons Flour
  • 1 24 ounce can Tomatoes (can be crushed, whole, sauce, etc.)
  • 24 ounces water (use can to measure out while cooking)
  • 2 Bouillon Cubes (veggie, beef, and chicken all work)
  • Salt and Pepper, to taste

Over medium heat, melt butter and add chopped onion. Sautee until onions are translucent and start to soften, about 3-5 minutes. Add flour and stir to coat onions, about 1 minute. Add tomatoes and water, stir in boullion and season to taste. Simmer about half an hour. Transfer mixture to blender and blend until totally smooth. You can add cream or cheese to thicken, if desired.

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Hot Fudge Brownie Sundaes

As highlighted in the video, this pantry project is an “oh, darn, I GUESS I’ll use these ingredients up.” Homemade hot fudge is embarrassingly easy to make and only requires a handful of ingredients. You can modify the recipe as you’d like – different types of chocolate, flavored liqueurs, salted or unsalted, etc. I only use 5 ingredients – chocolate, sweetened condensed milk, butter, espresso powder, and salt.

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For an indulgent treat –  layer brownie, hot fudge, ice cream, and toppings. My toppings include whipped cream and rainbow sprinkles

 

HOT FUDGE SAUCE

  • 2 tablespoons butter
  • 1 can (14 oz) sweetened condensed milk
  • 8 ounces chocolate (can use baking chocolate, chocolate chips, chocolate bars, etc)
  • 1/4 teaspoon espresso powder
  • Pinch of Salt

In a medium nonstick saucepan or nonstick saute pan, melt butter and heat sweetened condensed milk over low to medium heat – do not crank the heat on this recipe – ingredients can all burn easily. Stir in chocolate, espresso powder, and salt. Heat and stir until chocolate is fully melted and incorporated, about five minutes.  Sauce and be served immediately or cool and store in the refrigerator for up to 3 months.

Chicken Meatballs Piccata

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I often have frozen chicken breasts in my freezer, as well as chopped parsley. Pretty much everything in this recipe are common staples in my kitchen, and many folks have in their kitchen. I often get bored of grilling chicken breasts or making them tenders, so I will grind the meat in my food processor and use it for ground meat recipes. You can freeze meatballs to use at a later time, and this is a super fast weeknight dinner.

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Chicken Meatballs Piccata

Makes 4-6 servings
MEATBALLS
1 pound ground chicken breast
1/4 – 1/2 cup plain breadcrumbs, as needed
1 egg, beaten
Handful chopped parsley
I small onion, finely diced or grated
1/4 cup grated Parmesan cheese
Salt and Pepper, to taste

Mix ingredients until fully incorporated, starting with 1/4 cup breadcrumbs. If mixture feels too wet, add a bit more. Shape into 1.5 – 2 inch balls. Arrange on a baking sheet lined with foil or parchment paper. Broil on high about 10 minutes, turning halfway through cooking for even browning. Set aside. Note – these can be done ahead of time and frozen or chilled.

PICCATA SAUCE
4 tablespoons butter
4 tablespoons all purpose flour
2 lemons, juiced, plus zest from one
1.5 cups chicken broth, warmed
Salt and Pepper, to taste
2 tablespoons capers, or more, as desired

SPAGHETTI
1 pound – cook to package directions.

GREENS
Greens – spinach, arugula, kale, etc – as little or as much as you want. You may also substitute additional vegetables for a more complete meal.

Mix lemon juice, zest, and broth. Heat until warm or hot, set aside. On medium heat, butter in saucepan and whisk in flour about one tablespoon at a time, until fully incorporated. Cook about 3-4 minutes, do not brown. Slowly whisk in broth mixture, a little at a time, sauce will thicken immediately. Cook 2-3 minutes, season with salt and pepper. Add capers and meatballs. Remove from heat.

For greens, heat a small amount of sauce and sauté until soft. To serve, arrange a serving of spaghetti in a bowl, top with sauce, some greens and then a few meatballs. Enjoy!

Asparagus Risotto with Lemon Broiled Shrimp

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Dinner tonight was utilizing one of my boyfriend’s favorite vegetables, asparagus. What’s nice about this dinner is that it can be made in about 45 minutes. It took me a bit longer as I also prepped some banana bread.

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Some old wine from the fridge, asparagus I wanted to use that was still fresh, frozen shrimp, and arborio rice from my pantry

Staying true to my project, all food was things I had on hand. Risotto is one of those foods that is very forgiving – you can almost always add more liquid and ingredients beyond the 1:3 ratio of rice to liquid.

ASPARAGUS RISOTTO WITH LEMON BROILED SHRIMP

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced fine or minced
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 3 cups water, broth, and/or wine (I used 1 cup wine and two cups water, plus bouillon packets)
  • 2 lemons, zested and juiced (set aside zest and about 1/4 of juice)
  • 1 bunch asparagus, trimmed and chopped in bite sized pieces
  • 1/4 cup parmesan cheese
  • 2 ounces cream cheese
  • Salt and Pepper, to taste
  • Shrimp, thawed and trimmed – about 3 ounces per serving
  • Olive oil, as needed

Melt butter and heat oil over medium to high heat in a large saute pan. Add onions and garlic, sweat until translucent, about 2-3 minutes. Add rice and saute another minute. Stir in liquid and 3/4 of lemon juice and bring to a boil, stirring occasionally. Lower heat to a simmer and cover pan. Cook the rice until tender, about 20 minutes, stirring occasionally. If rice mixture feels too thick and difficult to stir, add a bit more liquid, ideally water or broth. Stir in asparagus and cook until it starts to soften but not totally tender (asparagus will continue to cook when rice is removed from heat) – about 3-4 minutes. Stir in cheeses and half the lemon zest and blend until cream cheese is fully incorporated.

Meanwhile, lay the shrimp on a foil-lined baking sheet. Brush the shrimp with olive oil and sprinkle both sides with salt, pepper, and lemon zest. When you’re ready to serve, broil on high about 5 minutes, flipping the shrimp about halfway through cooking. Remove from broiler and pour remaining lemon juice over the shrimp.

To serve, scoop about a cup to a cup and a half of risotto into a bowl, arrange a few shrimp on top.

TIP – Risotto can be leftover and reheated. Ideally, make shrimp when you are ready to eat.

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Ask Anna – I’m Here to Help

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I cannot believe my last post on this blog was back in 2016. And yet, I can believe it. 2016 was the year I was licensed in real estate and also the year I decided to leave retail management for good. As I was building my real estate business, the time for blogging about food subsided. I traded lengthy articles with recipes for quick instagram posts, focusing mainly on the visual, occasionally sharing how things were done.

One of my New Years resolutions in 2019 was to get back in the habit of blogging.  I showed some new friends my old stuff and they were anxious for more. On a happy note for my career, 2019 was my best year in real estate to date, and I just wasn’t home cooking as much, let alone writing about it. I literally traded writing contracts and client emails for recipes.

Life is short, and it’s important to attribute time to your hobbies and passions. With all the fear and uncertainty in the world, especially here in the United States and we are navigating this COVID-19 Pandemic and all the self-quarantine going on around us, I realized I am in a position to help people. This isn’t any sort of grand nobel-peace prize actions. I just have a quirky and unique skill set when it comes to food.

Yesterday at least 3 friends reached out looking for cooking help or advice. As supermarket supplies dwindle and more restaurants shut their doors, cooking well and at home for your family with what you have on hand can be challenging or difficult. I lived through the great recession and I also suddenly lost a very lucrative position in 2015 – both incidents that taught me to be very thrifty and frugal with my food budget, but also creative. You may look at a jar of tahini and think, I don’t even have chickpeas, I only use this stuff for hummus. I will look at that same jar and make sesame noodles, tahini chocolate chip cookies, salad dressing, and more.

Reach out if you’re stuck, I’ll help you find inspiration on a shoestring budget.

Accidental Iron Chef? #HurricaneSandy

Hurricane Sandy has left me isolated in my own home. No work, no businesses open, no friends or family or boyfriend to hang out with. Just me and whatever I got here at home. I’ve been wanting a day off to reorganize some closets in my home, particularly my pantry. Most of today with the crappy weather I wasn’t feeling up to doing anything besides lay in my pajamas and watch food network and play words with friends and play on Facebook and Twitter.

For a few hours it was fun, but I’m not really the type of person who can stay still for too long, so after a couple of cups of coffee, I got my second wind and decided to clean out my pantry and a kitchen cabinet that also had some pantry items. This sums up my non perishable items, sans spices:

I have now deemed myself a culinary hoarder. I have so much food all I can really do is have a party and find creative ways to cook it off, Iron Chef style. What are you inspired to make?