Homemade Crunch Wrap Supremes

Well, first off, these were definitely a hit at home with Scott. I can say that pretty confidently because he was able to eat two of these in less than 10 minutes, and couldn't wait for me to finish cooking mine before he ate his. He's lucky I love him.

I'm sure these aren't the greatest things for us, but they sure were delicious, and I know where all of these ingredients came from. I couldn't, however; have a Crunch Wrap Supreme with out Taco Bell sauce, so luckily I always have a few packets in the fridge.

This yields enough for 4 Crunch Wraps.

Ingredients:

• 5 large flour tortillas
• 4 corn tortillas
• 1lb ground beef
• 1 packet taco seasoning
• 1 can fiesta cheese soup
• 4 Tbsp sour cream
• 1 cup shredded lettuce
• 4 green onions, sliced
• 1/2 cup shredded cheese

Directions:

• Pre-heat oven to 350 degrees. On a baking sheet use some spray oil and spray each side of the corn tortillas. Bake in the oven for about 4-5 minutes per side. Check on them so they don't burn, but you want to make sure they're crispy. (You can also just buy tostada shells or the like).
• In a large skillet on medium high heat, cook the beef until done. Drain and then season with taco seasoning.
• In a small bowl heat the fiesta cheese soup so it's easier to spread.
• To assemble:
• Lay a large flour tortilla down
• Add ground beef to the middle and make an even layer the size of the tostada shell.
• Spread cheese mix on top.
• Add tostada shell
• Add sour cream, spreading evenly over the tostada shell
• Add green onions
• Add lettuce
• Add cheese
• With the fifth flour tortilla shell, you'll want to rip off four pieces about 2"x2". You'll place each piece on top of the shredded cheese in the middle.
• Now fold over each side of the flour tortilla to cover everything.
• In a large skillet over medium high heat, once heated, add some spray oil and place the wrap folded side down first. Cook on each side for about 2 minutes until the tortillas have browned a bit and are a little crisp.
• Repeat to finish the other wraps.

And there you have it, Homemade Crunch Wrap Supremes.

Seared Steak Ramen

I think I may have to go out on a limb here and say that this may be my best and most favorite ramen that I've made yet! But I may just be partial to steak and a poached egg!

Ingredients:

• 1 cup chicken broth
• 1 cup water
• 1 tsp dashi seasoning (found at most Asian markets, but sometimes at the local store)
• 1 Tbsp Chili garlic
• 1 Tbsp Sesame chili oil
• 1 tsp Sriracha sauce
• 1 small steak filet; season with salt and pepper (I used a top sirloin filet)
• 1 Tbsp EVOO
• 2 sticks fake crab
• 1 cup oyster mushrooms, sliced
• 2 stalks bok choy, sliced and whites and greens separated
• 3 green onions, sliced
• 1/4 cup asparagus, cut into 2" pieces
• 1/4 cup kimchi
• 1 jalapeno pepper, sliced
• 1 egg
• 1/2 package ramen noodles (noodles only, sometimes I only use half of the block for a one person serving)

Directions:

• Add all the ingredients through the tsp of siracha sauce into a small pot and bring to a boil.
• Lower the heat a bit and poach your egg. (I found this helps on the time this dish takes and also the egg is seasoned with the broth, but it usually takes on the chili oil coloring)
• After the egg is poached remove it, bring broth back up to a boil and then add the mushrooms and whites of the bok choy. Let cook for 1-2 minutes then add the noodles.
• At the same time, in a small pan, heat 1 Tbsp EVOO, when hot, add steak and sear for 1 1/2 minute per side. Remove and let rest.
• Add the noodle and mushroom mix to a big ole ramen bowl (if you have one). Let steep for another 1-2 minutes. This will continue cooking the noodles until desired doneness.
• First, slice the steak then add it and the rest of the toppings: crab, greens of the green onion, jalapeno, greens of the bok choy, asparagus, kimchi and poached egg.

So since the steak is just seared on the outside, it's pretty rare, but after adding it to the hot broth and swirling it around, it cooks a bit more. It is seriously delicious, plus the poached egg! OMG, seriously... If I haven't already said it... this is now my new favorite ramen!

Chicken Burrito Bowls

Well I'm sure no one is surprised with another Mexican dish :p This is an easy sub for Chipotle or Qdoba's burrito bowls... or at least in my mind it is. These were HUGE portions but still only topped out at 675 calories per serving. Also, I cooked the chicken in the crock pot and cooked it while I was gone for the day, but you could just cook two chicken breasts or pick of a pre-cooked chicken.

Ingredients:

• 1 chicken (I only used part of the breast meat for the dish and will use the rest for another dinner)
• Chili Powder
• Pepper
• Lowry's seasoning
• Cayenne pepper
• 2 medium onions, roughly chopped
• 2 cups baby carrots 
• 2 cups lettuce
• 1/4 cup red onion
• 4 Tbsp light sour cream
• 4 Tbsp salsa (we used Renfro's habanero)
• 1 medium avocado (cubed)
• 1 package Organic Basmati 90 Second Rice, divided by 2
• Juice of 1/2 lime, divided by 2
• 1/4 cup cilantro, divided by 2
• 1 can black beans, drained and rinsed, divided by 2
• 1 medium tomato, diced

Directions:

• If you choose to do the crockpot option, you'll want to add the onions and baby carrots to the bottom of a crock pot. Season the whole chicken with the chili powder, pepper, lowry's and cayenne. Place the chicken on top of the veggies and then cook on low for 8 hours.
• Heat the black beans, I did so by microwaving for 2 minutes. Then cook the 90 second rice.
• Squeeze the lime juice evenly between the two bowls, add the cooked rice and then add the cilantro to each bowl and mix.
• Next add the beans then the chicken and the rest of the toppings.

Now enjoy :)

Shredded Beef and Crab Ramen

 

 

Well as you all know, I've become a bit obsessed with ramen... aka... I ate it for brunch Saturday and Sunday this weekend. It's just so good!

 

This one I came up with because we had our shredded beef enchilada stacks and I had leftover beef that I didn't want to go to waste.

 

I've noticed the more and more I make ramen, the easier and easier it gets :)

 

Ingredients:

• 1 cup beef broth
• 1 cup water
• 1/2 tsp dashi seasoning (found at most Asian markets, but sometimes at the local store)
• 1 Tbsp Chili garlic
• 1 Tbsp Sesame chili oil
• 1 tsp fish sauce
• 1 tsp Sriracha sauce, plus some for drizzling
• 1/4 cup leftover shredded beef
• 1/4 cup fake crab
• 1 cup baby bella mushrooms, sliced
• 1/2 cup corn (I had some roasted corn leftover, but frozen would be fine too)
• 3 green onions, sliced
• 1/4 cup nori (dried seaweed), sliced
• 1 egg
• 1 package ramen noodles (noodles only, sometimes I only use half of the block for a one person serving)

Directions:

• Add all the ingredients through the tsp of siracha sauce into a small pot and bring to a boil.
• Lower the heat a bit and poach your egg. (I found this helps on the time this dish takes and also the egg is seasoned with the broth, but it usually takes on the chili oil coloring)
• After the egg is poached remove it, bring broth back up to a boil and then add the mushrooms and whites of the green onion. Let cook for 1-2 minutes.
• Add your noodles and corn and let cook for another minute.
• Add the mix to a big ole ramen bowl (if you have one). Let steep for another 1-2 minutes. This will continue cooking the noodles until desired doneness.
• Now add the toppings - beef, crab, greens of the green onion, nori slices and poached egg. Top with a bit more sriracha if desired.

Now slurp away!

Shredded Beef Enchilada Stacks with Avocado Pico de Gallo and Mexican Rice

 

I had my dad over last night for dinner and while he is a devout old Polish man, he sure loves his Mexican food... maybe that's where I got it from?

 

I decided to do a variation of my chicken enchilada stack recipe with my shredded beef taco recipe and I think the Frankenstein of a dish came out perfectly :)  This makes about 6 good sized servings.

 

Ingredients:

• 2lb Chuck Eye Roast - Boneless
• 1 medium onion, diced
• 1 can chipotle sauce
• 1 large can enchilada sauce (I would have made my own but I was being lazy)
• 2 Tbsp Chili powder
• 1 Tbsp Cayenne
• 1 Tbsp Cumin
• 15 white corn tortillas
• 1 8oz package shredded Mexican blend cheese
• 1 medium avocado
• 1 tsp salt
• 1 large tomato, seeded and diced
• 3 green onions, sliced
• 1/4 c cilantro, chopped
• 1 small lime, juiced
• 1 can rotel tomatoes
• 1 cup chicken broth
• 2 Tbsp tomato paste
• 2 Tbsp EVOO
• 2 cups Long grain rice (I used Jasmine)

Directions:

• Place the onion, chipotle sauce and 1/3 of the enchilada sauce into a crock pot. Cut the beef into 2 inch pieces and add then cook on low for 8 to 10 hours. After remove the beef, shred in a bowl and add the chili powder, cayenne and cumin. Mix to incorporate. Then add about 1 to 2 cups of the reserved liquid from the crock pot into the bowl of beef.
• Pre - heat the oven to 375 degrees.
• In a small dutch oven, add the EVOO over medium high heat until heated. Add the rice and cook without letting it burn for about 2 minutes, stirring constantly. Add the rotel tomatoes, chicken broth and tomato paste, mix until the tomato paste is no longer clumpy. Bring to a boil then turn off heat, cover and place in the oven for 40 minutes.
• In a shallow baking dish pour enough enchilada sauce to cover the bottom of the dish. In another disk pour the rest of the enchilada sauce so you can dip your tortillas.
• Dip your tortilla in the sauce then lay in the dish, layer with the shredded beef and then a bit of cheese, repeat three times ending with the fifth tortilla on the top. Do this three times to make three stacks.
• After all the stacks are complete take the remaining enchilada sauce from the dipping bowl and pour on top of each of the stacks, then top with more cheese.
• Bake in the oven for 20 minutes. (This is usually perfect timing that the rice has been in the oven for 20 minutes already and then you place these in for the last 20 so everything is done at the same time!)
• After 40 minutes, remove everything from the oven. Uncover the rice and fluff with a fork. Let rest for 5 minutes.
• While the food rests, put together the avocado pico de gallo. Add the lime juice, chopped cilantro, diced tomatoes and diced green onions to a bowl and mix. For the avocado, criss cross cut the avocado in the skins then scoop out in portions so  you are left with little cubes of avocado, don't mash it and just incorporate it with the tomato mixture.

To serve, we cut the stacks in half and served with the rice and then topped the enchilada stacks with Avocado Pico de Gallo, fresh sliced jalapenos and sour cream.

 

I'm pretty sure my dad liked it since he took all of our leftovers haha.