Taco 🌮 Salad 🥗

Taco salad is pretty easy.  Start with lettuce, then add ground meat and end with Catalina. Add what you want in between. Here are the combos I have done lately. 

Lettuce 🥬 , tomatoes 🍅, salsa, corn 🌽 , meat, catalina 

Lettuce 🥬 , Fritos, salsa, meat

Lettuce 🥬 , salsa, Catalina, cheese, meat Doritos 

Jerky Recipes

 

• 1st recipe
• One 3-pound eye of round roast, trimmed of fat and silver skin 
• (I used venison)
• 1 cup (packed) dark brown sugar
• 1 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper 🌶 flakes
• 1 teaspoon onion powder
• 1/2 teaspoon garlic 🧄  powder

2nd recipe

3 pound meat of choice

• (I used venison)

2 cups of soy sauce

Tbsp of Worcestershire sauce

1/2 tsp of liquid smoke

1/2 tbsp of garlic powder

1/2 tbsp of onion powder

1/2 tbsp of black pepper

• 
  

Directions

Put all the ingredients together to make the marinade. Then coat all the meat evenly. Put in the refrigerator and let it marinate for 12 - 24 hrs. I slice my mea at 1/8 in -1/4 in thick. Turn a couple times during that period. Once done either put in the oven for 3-4 hrs at 170° to 200°. I try to do the lowest my oven can go because we are not baking, we are dehydrating. You can use your smoker like we did most of it on and get that amazing smoke taste 👅. We did the smoker at 170 for 4 hrs.

Keep on counter for up to a week or put in fridge to prolong further. 

Spaghetti Sauce

I can’t believe I have not put this up until now. 

So without further ado, here is my recipe for spaghetti. I make it vegetarian for my canning, then I add meat when I am ready for dinner. I do this because when I canned this the first time with the meat, it seamed to dry out the meat. So now I add that after. 

Ingredients

1 cup Celery 
1 cup Carrots 🥕 
1 Onion 🧅 
1 cup Corn 🌽 
4 cups of tomato 🍅 (sauce)
1 Garlic 🧄 (to taste) I use a whole head 
1 tbsp of rosemary 
1 tbsp of Italian seasoning 
1 pound of Ground Meat 🥩 

Add it all to the pot if you are going to eat it and not cann it. Cook until you can put a fork in the carrot. If you are going to cann it, do not add the meat. 

For canning, process in pressure canner. 

Clean pint jars, lids and rings in hot soapy water.  

Prepare your preserve. 

Fill jars with 1 inch head space, place lids and rings properly. Place in canner. 

Vent canner properly. Pressurize. Process for 55 min (adjust for your elevation). 

Cool canner. down to 0 psi or until the canner looses all pressure. 

When done. Take out and put on a rack. Let it sit until cooled. (About 12 hrs) When cooled, check to see if it has sealed properly. Look here to see how, and all other important info on canning. 

Steak Enchiladas

 I make 2 at a time so I have nice leftovers. I make one with flour and one with corn. It makes everyone happy. 

INGREDIENTS

Corn tortillas or Flour tortillas

4 boneless, skinless chicken  🐓 breasts or 3 steaks 🥩 
1 tsp of cumin
1 tsp of chili powder
1/8 cup of vegetable oil
3 large onions 🧅 
2 cans(15 oz each) green enchilada sauce or red
4 cups fresh graded cheddar/jack cheese 🧀 , more if needed
Sour cream for serving
Diced tomato 🍅 for serving
Chopped cilantro 🌿 for serving

DIRECTIONS

Get all your ingredients together.

Preheat oven to 350° 

Cut up your steak and mix with your chili powder and cumin. Coat all of it.

Cook until done. About 2-3 minutes each side. If doing chicken do the same but make sure the juices run clear. Then shred your chicken.

Slice Onion like so.

Caramelize your onions 🧅 

Put your green enchilada sauce in the bottom of the pan. It will help things not stick. Wrap up your ingredients into your flour or corn tortillas and place them in the pan. Put more sauce on top and then cheese. 

Put in oven at 350° for 30 min. 45 if you put it in the fridge for a day.

Serve with your choice of toppings. 

Mushroom & Onion BBQ Burger 🍔

 PREP TIME: 1 hr      

COOK TIME: 20 min      

SERVES: 4

Ingredients 

- 1/4 cup of butter

- 2 onions sweet 🧅 onion or yellow

- About 3 cups of mushrooms 🍄 

- 2 tblsp Maple BBQ rub

- 1 pound Hamburger meat 🥩 

- 4 slices of Swiss cheese

- BBQ sauce

- 4 Toasted Hamburger buns

Directions

 Place 1/8th of the butter in a skillet and caramelize your onions.       It’s a lot at first but it goes down a lot. 

Use the other 1/8th butter to sauté 

the mushrooms.

Mix the rub into the hamburger 

meat and make 4 patties.

I make one at a time, But if you 

have room for more than add more.

On my skillet at medium heat it takes

3 min on each side to be perfect, 140°.

Put the cheese on the last minute and 

a half. Pay attention to your temp for your Stove top or grill to get the right temp for the type of burger you want. At 120° the burger is rare, at 130° it’s a medium rare, at 140° it’s medium, at 150° it’s a medium well and add 160° it’s well done. At 140° there is no pink. 

Meanwhile toast your bun.

When patty is done place on your bun. Then add BBQ sauce, then onions, then mushrooms and 

then your top bun. 

Serve with your choosing; chips, 

coleslaw, salad, potato salad, fries, 

veggies, corn on the cob, macaroni 

salad, Broccoli salad, Mac n cheese, 

BBQ baked beans.

8. Serve and enjoy

Cheese Burger on a skillet

I like to season my patties with Garlic powder, seasoning salt and onion powder. Sometimes I add chopped onion in there too. I use 93/7 hamburger meat. Most people use 80/20 for the fat, but I try to make things healthier when I can. Plus everyone always compliments our burgers. So we must be doing it right! I make 4 patties from a pound of meat. 

Use a nice skillet  to make sure you get that nice brown caramelization on the patty. It gives it great flavor.  Do not touch it for 4 min then flip and leave for another 4 min. That will give you a no pink patty. If you want it medium then do 3 min by 3 min. Rare then 2 by 2. Always check by temp as well to see if its where you want it. 

Melt the cheese with a metal bowl on top or a lid for the last 30 seconds. Add the toppings of your choice. This time I added;

Toppings

Lettuce 🥬 

Roma Tomatoes 🍅 from my garden

Ketchup 

Mayonnaise 

 

(Toppings to think of down below)

Make sure to toast your bun. I did mine in the toaster on the bagel setting, but if you are doing this on the grill just set it on the grill. 

Toppings to think of

Bacon 🥓 

Red, white or sweet Onion 🧅 

Caramelized onions

Peppers 🫑 

Pineapple 🍍 

Basil 🌿 

Pickles 

Slaw

Avocado 

Mushrooms 🍄 

Goat Cheese

Egg

Ginger

Jalapeños 

Worcestershire 

Blue Cheese 🧀 

BBQ sauce

Mustard

Steak and Potato Tacos 🌮 with Chimichurri and Queso Fresco

 Ingredients (serves 2)

Chimichurri 2 oz.

Grape Tomatoes 4 oz.

Potatoes 4 oz.

Queso Fresco 1 oz.

Seasoned Salt Blend 1/2 tsp.

Whole Wheat Taco Tortillas 6

Sour Cream 1 oz. 

Steak Strips10 oz.

Directions

Coarsely chop potatoes. Halve tomatoes. Combine tomatoes and chimichurri sauce in a mixing bowl. Separate steak strips into a single layer and pat dry.

Chimichurri sauce

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1/3 cup extra virgin olive oil

2 tablespoons red or white wine vinegar

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Mix all these ingredients in a food processor.

Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 30-60 seconds per side. Remove from burner. Wrap heated tortillas in a clean towel or piece of foil to keep warm. Reserve pan; no need to wipe clean. To heat in a microwave instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender. Add steak strips and seasoned salt. Stir often until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese, sour cream, and chimichurri tomatoes. 

Bon appétit!

Ground Beef Tastadas

 Ingrediants

Black Beans 1/2 cup

Corn 1/2 cup

4% or 7% Lean Ground Beef 8 oz

Green Onions 2

Lime 1/2

Green or Red enchilada sauce 3 fl oz

Tomato 1

Shredded Cheddar Jack Cheese 1/2 cup

Sour Cream 1 oz

Whole Wheat Tostada shells

Makes 6 Tastadas

Instructions

Prepare your ingredients. Chop the green onions, juice the lime, Cut the tomato small, drain the black beans and the corn.

Start the skillet or braiser and add a teaspoon of olive oil and add the meat. Cook until brown, about 3-4 min. Add white portion on the green onions and corn to the meat and combine. Stir occasionally for about 2 to 3 min. Add in black beans, a pinch of salt for flavor and combine. Stir in enchilada sauce, lime juice (keeping a tsp for lime crema) and half the tomato. Remove from burner. Top the mixture with the cheese then let it sit with the lid on until cheese melts should be just a couple min because everything is still hot. 

During the time that this is melting, mix the sour cream, about a tsp of lime juice, half of the green onions and a pinch of salt and pepper to make you Lime Crema.

Take your Tastada shells and scoop your mixture on top. Plate it. Add some fresh tomatoes on top with some green onions, a squirt of lime juice and some lime crema.

BON APPETIT!!!