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Beef Street Tacos Recipe

Beef Street Tacos
We have really seen a rise in the amount of food trucks in the Upper Peninsula. One of my favorite types of food trucks are the ones that serve street tacos. They were so good that I decided to make them at home. This recipe consists of shredded beef and chipotle crema to make a delicious taco. The shredded beef is cooked in the slow cooker and gets a lot of flavor from seasonings such as cumin and chili powder. Fresh serrano and jalapeno pepper are added for even more flavor. The chipotle crema is just a simple combination of crema, mayonnaise, chipotle chilis and lime juice. Enjoy.

Beef Street Tacos

Beef Street Tacos

Ingredients:

  • 2 lbs chuck roast
  • 1/4 cup lime juice
  • 3 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 medium onion (diced)
  • 1 serrano pepper (diced small)
  • 1 jalapeño pepper (diced small)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Chipotle Crema-

  • 2/3 cup crema (or sour cream)
  • 1/3 cup mayonnaise
  • 3 chipotle chilis from chipotle in adobo sauce
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Other-

  • Corn tortillas
  • Shredded cheese
  • Black beans
  • Diced tomatoes
  • Shredded lettuce

 

Directions:

  1. In a small bowl combine chili powder, paprika, cumin, salt and pepper. Rub the spice mixture all over the beef roast. Place the roast into the slow cooker. Add onion, garlic, and peppers. Combine tomato paste, beef broth and lime juice in a small bowl. Pour over the roast. Cover and cook on low for 8-10 hours (or on high for 4-6 hours) or until the meat pulls apart easily.
  2. Remove the roast from the slow cooker and shred It using two forks. Return the shredded beef to the slow cooker and mix with the juices.
  3. To prepare the chipotle crema in a food processor combine crema, mayonnaise, chipotle chilis, 2 tablespoons lime juice, salt and pepper. Process until smooth.
  4. Serve the beef on warmed corn tortillas with the chipotle crema and any desired toppings. 

Adapted from Paleo Newbie

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Texas Roadhouse Steak Rub Recipe

Texas Roadhouse Steak Rub
If you are a fan of the steak rub from Texas Roadhouse restaurant you should give this recipe a try. Even if you are not a big Texas Roadhouse fan, you probably will still find this steak rub to have great flavor. This rub is a simple combination of spices, many of which you probably already have on hand. This rub gets a lot of flavor from spices such as garlic powder, garlic salt, chili powder, and turmeric. If you want you can prepare this in large batches and save some of it for future use. This is a great spice rub for summer grilling. Enjoy.

Texas Roadhouse Steak Rub

Texas Roadhouse Steak Rub

Ingredients:

  • 1 ½ tablespoons kosher salt
  • 2 teaspoons brown sugar
  • ¼ teaspoon cornstarch
  • ¼ teaspoon garlic powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon turmeric
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon ground black pepper

 

Directions:

  1. Combine all ingredients in a medium bowl and mix well. Use to rub on steaks before grilling. 
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Smoked Sausage Rolls Recipe

Smoked Sausage Rolls
These smoked sausage rolls are another great recipe to prepare on the grill. These rolls consists of grilled smoked sausage or kielbasa, white bbq sauce, a fried sauerkraut and onion mixture and swiss cheese. The combination of flavors on these rolls is absolutely delicious. The white bbq sauce gets a lot of flavor from mustard, horseradish and vinegar. If you don’t have an outdoor grill, these could also be prepared on the stovetop in a frying pan or using an indoor grill pan. If you want you can toast the hot dogs until on the grill. You can serve these smoked sausage rolls with French fries on the side. Enjoy.

Smoked Sausage  Rolls
Smoked Sausage  Rolls

Smoked Sausage Rolls

Yield: 8 Servings

Ingredients:

White BBQ Sauce-

  • 1 1/2 cups mayonnaise
  • 1/4 cup white wine vinegar
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon whole grain mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 garlic cloves, finely minced (about 1 tablespoon)
  • 2 teaspoons prepared horseradish

Sauerkraut mixture-

  • 3 tablespoons olive oil (divided)
  • 1 small onion (sliced)
  • 1 (14-ounce) can sauerkraut, drained and squeezed dry
  • Pinch of salt and pepper

Other-

  • 3 14-ounce packages smoked sausage (or Polish Kielbasa)
  • 8 slices Swiss cheese
  • 8 bratwurst or hot dog buns

 

Directions:

  1. In a medium bowl combine mayonnaise, vinegar, salt, pepper, mustard, sugar, garlic and horseradish. Mix until well blended. Place into the refrigerator until ready to use.
  2. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the onion and sauté for about 4 minutes or until soft. Add an additional tablespoon of oil and add the drained sauerkraut to the skillet. Sauté for about 3 minutes or until the sauerkraut starts to brown. Season with salt and pepper and remove from heat.
  3. Slice the smoked sausage into 3 pieces and cut in half lengthwise. Lightly grease the grill grates and heat the outdoor grill to medium-high heat. Add the smoked sausage and grill for about 3 minutes per side or until nicely marked.
  4. Place a slice of swiss cheese onto each roll, add 2 grilled smokes sausage halves, top with some of the onion and sauerkraut mixture, and some white bbq sauce.

 

Adapted from a family feast.

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Taco Bell Power Menu Burrito Recipe

Power Menu Burrito
If you enjoy the Power Menu burrito from Taco Bell you may want to give this recipe a try. This burrito consists of marinated grilled chicken, romaine lettuce, cheese, guacamole, sour cream, pico de gallo and avocado ranch dressing wrapped up in a tortilla. To save a little time I you can use premade guacamole and pico de gallo. You may also be able to find avocado ranch dressing in the store now. The best part about this recipe is the citrus grilled chicken. The chicken is marinated in ingredients such as tomatillo, cilantro, garlic and chili pepper. Enjoy.

Power Menu Burrito
Power Menu Burrito

Power Menu Burrito

Yield: 8 Servings

Ingredients:

Chicken Marinade-

  • 1 fresh tomatillo
  • 1 white onion, cut into quarters
  • ½ fresh Anaheim Green Chile, seeds and veins removed
  • 3 cloves fresh garlic
  • 2 tsp olive oil
  • 1 ½ tablespoon fresh lemon juice
  • ½ cup chicken broth
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 2 Tablespoon fresh chopped cilantro
  • 1 Tablespoon fresh chopped parsley
  • 4 large boneless, skinless chicken breasts

Avocado-Ranch Dressing-

  • 1/8 cup ranch dressing
  • 1/8 cup buttermilk
  • ½ avocado
  • 2 pinches salt
  • 2 tablespoons sour cream

Other-

  • 1 cup prepared guacamole
  • 1 cup prepared pico de gallo
  • Shredded Colby-jack cheese
  • 2 cups chopped romaine lettuce
  • Sour cream
  • 8 large flour tortillas

 

Directions:

  1. In a blender combine all of the ingredients for the marinade. Process until smooth and pour into a large zip lock bag. Add the chicken breasts and seal the bag. Place into the refrigerator and allow the chicken to marinate for at least 8 hours.
  2. In a blender combine avocado, ranch dressing, buttermilk, salt and sour cream. Blend until smooth. Cover and refrigerate until needed.
  3. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high. Remove the chicken breasts from the marinade and place onto the grill. Cook, turning at least once, for about 5-6 minutes per-side or until fully cooked (the internal temperature has reached 165 degrees F.). Remove the chicken from the grill and slice it into thin strips.
  4. Spread a little of the avocado ranch dressing onto the center of a tortilla. Add some romaine lettuce, some of the grilled chicken pieces, add on some cheese and a little guacamole, sour cream and pico. Roll up into a burrito. 

 

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