STEAK FAJITA QUESADILLAS
Servings: 4 – 6
1 pound skirt steak
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin
1 onion, sliced
4 garlic cloves, sliced
3 bell peppers, sliced
1 jalapeño pepper, sliced
1 tablespoon butter
4 large tortillas
2 cups Mexican cheese blend
1. Season skirt steak with salt, pepper, chili powder, and cumin.
2. Cook on high heat for roughly 3 minutes each side, for medium-rare.
3. Let the steak rest for 10 minutes, then slice into strips.
4. While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers and jalapeño, cook slightly, then mix in the steak. Remove from heat and set aside.
5. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
6. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
7. Serve immediately with sour cream, salsa, and guacamole.
Bacon Wrapped Cheeseburger bombs! 💯
Recipe on our Facebook page. Link in the bio. #TheBaconSeries w @foodsteez.
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Key Lime Pie With Toasted Marshmallow Meringue
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar
Preheat oven to 350˚F/180˚C.
Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
Bake at 350˚/180˚C for an additional 7-10 minutes to to
New England Clam Chowder
4 slices bacon, about 4 ounces, chopped
2 cups onion, diced
1 cup celery, diced
1 cup carrots, diced
⅓ cup all purpose flour
1 teaspoon black pepper
1 teaspoon thyme
4 cans minced clams with juice
1½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bay leaf
Oyster crackers for garnish
Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.
Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
Add in reserved clam meat and cook for an additional 2-4 minutes.
Remove from heat and serve with oyster crackers
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Matcha Pancake with 🍵 Matcha Ice Cream and Red Bean Paste on a Hot Plate! 😍😋[@matchaeologist] #lovefood
6-INGREDIENT NO-BAKE CARAMEL TARTS
24 chocolate cream cookies
4 tablespoon butter, melted
1½ cup sugar
½ cup water
½ cup heavy cream
½ teaspoon vanilla
½ cup heavy cream
6 ounces dark chocolate
Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
Freeze for 2 hours.
In a medium saucepan, heat sugar and water until amber brown. Do not stir!
Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
Sprinkle the tarts with some sea salt to balance sweetness if desired, and enjoy!
Dark Chocolate Salted Caramel Oreo Pie