Mini Beef and Cheese Tacos

These Mini Beef and Cheese Tacos are so fun!! Have you ever seen those little frozen tacos that you can get at the market? They're usually by the frozen taquitos. I always see them in the market and always think to myself, what a great snack idea. So, I decided that I had to make my own version. These were so much easier than I thought they were going to be. The ground beef mixture is a play on a taquito filling that I typically will use. It's super quick and easy to put together. It's based off a recipe for beef taquitos that I came across a long time ago. It's basically the ground beef cooked and then mixed up with some salsa and seasonings. You can use any salsa that you prefer. I personally love green salsa, and it's what I always have on hand in my fridge, so that's what I tend to use. But the recipe works well with regular red salsa also. Really, anything that you prefer and have on hand is the easiest way to go. The tortillas I used flour because I wanted to bake these tacos. Whenever I bake corn tortillas for taquitos they tend to crack. So I usually go for flour, they're a bit sturdier. The most time-consuming task of this recipe is cutting out the tortillas. But I found cutting around a drinking glass made it go really quick and easy. I could cut out about 3 small tortillas from one fajita size tortilla. And hang on to any scraps because you can just brush them in oil, bake, and use as tortilla strips on a salad, like this Southwestern Chicken Salad with Candied Bacon. To help the tortillas hold the shape of a taco while baking stick a toothpick through the taco. They come out beautifully! I wanted mine pressed together a bit more after they baked, so while they were still warm I used a butter knife and just pressed them together. Then when the toothpick is removed, they remain perfect little tacos. You can also press any filling that spilled out while baking back into the taco. These tacos are a perfect snack for a party or get together. They're also really fun for the kids to help make! Because miniature food is always more fun.  Print Save Mini Beef and Cheese Tacos Recipe Embed Ingredients 1 pound Ground Beef 1/2 Yellow Onion, diced 1/2 cup Salsa, use your favorite 2 teaspoons Chili Powder 1/2 teaspoon Salt 1/4 teaspoon Ground Black Pepper 11 Flour Tortillas 2 tablespoons Vegetable Oil 1 cup Shredded Monterey Jack Cheese Directions Preheat the oven to 400°F. Line a large baking sheet with foil and set aside. In a medium size saucepan over medium heat cook the ground beef, breaking it up while it cooks. Once the meat is mostly cooked, only a little pink, add in the onion. Continue cooking until the meat is fully browned and the onion is soft. Drain the grease and return the pan to the stove. Add the salsa, chili powder, salt and pepper to the meat, stir to combine. Allow to cook for about 10 minutes on low heat. In the meantime, prepare the tortillas by cutting into smaller circles about 2.5-3 inches in diameter. I used a cup and cut around it to create the smaller tortillas. Brush one side of the tortillas with the vegetable oil and spread out onto the prepared baking sheet. Once the meat has simmered, spoon about a tablespoon or more (depending on size of tortillas) of the ground beef mixture onto the tortillas. Top with shredded cheese. Fold the tortillas in half and stick a toothpick through the taco to help hold its shape. Bake for about 8-10 minutes until the tortillas are golden and the cheese is melted and bubbly. Allow to cool on the baking sheet for about 2 minutes. If any of the tacos opened up while cooking, just use a butter knife and press them back down. You can also use the knife to press any filling back into the tacos that spilled out while baking. Remove tacos from the baking sheet and serve warm with sour cream or extra salsa! Enjoy!  Recommended Le Creuset Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat All Clad Stainless Saute Pan Le Creuset Revolution Spatula Source: Recipe adapted from Beef Taquitos Recipe on food.com. via Food Fanatic http://ift.tt/2lRIq1W Food Fanatic

Migas

Have you ever had migas? I live in North Carolina, and we have our fair share of good Mexican food here, but migas is a Tex-Mex dish that I'd never crossed paths with. It's not on any menus anywhere that I've seen, but to be fair, things like breakfast tacos only exist here in the world of Taco Bell, which - just don't, okay? (P.S - if you love breakfast tacos, you definitely need to try these Sausage and Egg Breakfast Tacos). So, this migas recipe has a story. A great story! In October I flew to San Antonio, Texas for work with Amber (if you don't know Amber, she's the managing editor here at Food Fanatic). We've been friends on the invisible internet for years, but had never met in person. Then we had to sit side by side for 4 days straight while she gave me an insane amount of information. One of those crucial pieces of info revolved around migas. On my last morning there, after an evening of prickly pear margaritas and River Walk adventures, we hit the drive thru at this little spot near Amber's house. That's where I got my migas education. So if you need to catch up (the way I surely did back in October) migas is basically like the greatest scramble you've ever had, ever. Pre-Migas Heather would have argued all day long that this Sausage and Butternut Squash Breakfast Scramble was actually the greatest ever, inspired by one of my favorite farm-to-table restaurants in Asheville, NC. Post-Migas Heather says that stuff is good, but this? THIS IS BETTER. You start with tortillas cut into strips. Amber was super specific that proper Tex-Mex calls for flour tortillas when serving and corn tortillas IN the dish. She's a Texas girl, so she knows what's up. But I'm bad at leaving well-enough alone, so I went half and half here. I love my corn tortillas, and fried flour tortillas are pretty spectacular too. After crisping up the tortillas in oil, you sauté onions and peppers - I went with poblanos for the delicious smoky spice. Then you add in really well-beaten eggs, and then tomatoes, and then your crispy tortilla strips. Then as the eggs cook, you stir in heaping amounts of cheese, or at least that's how I roll. Serve with tortillas and BAM - a breakfast that would do any Tex-Mex loving person proud. Print Save Migas Recipe Embed Ingredients Vegetable Oil, (for frying, and another tablespoon for the skillet) 16 Corn Tortillas, or flour, or a mix of both 3 Roma Tomatoes, diced 1 teaspoon Kosher Salt 1 medium Yellow Onion, diced 1 Red Bell Pepper, diced 1/2 Poblano Pepper, seeds and ribs removed 8 Eggs, beaten well 1 cup Shredded Cheddar Cheese, or Mexican blend cheese For Serving: Salsa Chopped Cilantro Diced Avocado Directions Heat 1-2 inches on oil in a deep pan (medium high heat will do!). Cut 8 of your tortillas into ½" strips, and then cut those strips in half making rectangles. When the oil is hot, add the tortillas and fry until crisp and golden (about a minute), taking care not to burn them. Remove them to a plate lined with paper towels to drain excess oil. Sprinkle your diced tomatoes with salt and place them in a strainer to drain excess liquid. Add about a tablespoon of oil to a large non-stick skillet over medium heat. Then add the onions and both kinds of peppers. Cook until the vegetables are soft. Then add the eggs and gently scramble them. When they are halfway cooked, add the tomatoes and half of the crispy tortilla strips. Continue scrambling the eggs and when they reach your desired doneness, add the remaining tortillas and half the cheese. Stir to combine. Top with the remaining cheese to serve, and garnish with the salsa, sour cream, cilantro, and avocados as desired. Also serve with the remaining tortillas, refried beans, and breakfast potatoes!  Recommended KitchenIQ V-etched Container Grater Le Creuset Skillet Lodge Cast Iron Skillet Dreamfarm Chopula via Food Fanatic http://ift.tt/2mCgPk7 Food Fanatic

Divinity Candy

If there's ever one standout recipe request that I receive, it's always for the ever-popular southern treat, Divinity. Here's the thing though. I've never had Divinity, let alone made Divinity, so this one took some research. I wasn't sure what the texture should be, so a quick search on google revealed that it's in the marshmallow, fudge, and taffy family. I quickly set out to give this a try, and if I'm being honest, my first attempt was a fail. There is a lesson to be learned from me… don't rush it. In your final step, you need to beat the mixture for about 6 minutes, until it loses its glossy finish. You want to be able to scoop some out of the bowl and it will stand on its own. My first attempt spread into a puddle on my baking sheet after several minutes. However, once I repeated my attempt at making this, without rushing, it was a huge success! If I were to describe the texture, I would say once you sink your teeth into the candy, it's got a fluffy texture like a homemade marshmallow. However, as you continue to bite into it, you'll find a soft fudge like texture is revealed. I didn't think "taffy" described this well… as my first attempt was more of a taffy that spread and was too soft. A soft, tender pillow of Marshmallow Fudge would be my description! A few quick tips about making Divinity Candy: ·       First, you're going to need an electric stand mixer. A handheld mixer will not do the job on this one, as you need a little higher power, and you allow it to run for minutes at a time! ·       Second, don't attempt to make this on a humid day. Much like meringue cookies, this candy will not set up nicely if it's too humid. Or so I'm told! ·       Use a good quality PURE Vanilla Extract (or Almond Extract). This will make the flavor stand out. ·       Check your candy thermometer before using it, to make sure it's calibrated correctly. To do this, place your thermometer in boiling water for a few minutes. It should register at 212°F. If it is above or below that, add or subtract the same difference in degrees from the recipe temperature! Also, make sure while you are boiling the mixture, the bulb of the candy thermometer is completely covered with liquid and is not touching the bottom or side of the pan. ·       Store your Divinity Candy in a tightly covered container at room temperature. ENJOY! Check out some of my other favorite truffle and candy recipes! Print Save Divinity Candy Recipe Embed Ingredients 2 1/2 cups Granulated Sugar 1/2 cup Light Corn Syrup 1/2 cup Water 2 Egg Whites 1-2 teaspoons Pure Vanilla Extract, or Almond Extract 1/2 cup Chopped Pecans Directions In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes. When the candy is nearly to the hard ball stage, begin the next step. In a large mixing bowl, attached to an electric freestanding mixer, beat egg whites until stiff peaks form. Gradually, in a slow steady stream, pour in the hot mixture, beating on high the entire time. This should take about 3 minutes. Scrape the sides of the bowl and add in your Vanilla extract (or almond). Continue to beat on high speed for approximately 6-10 minutes, until the candy starts to lose its glossy finish. When the beaters are lifted, the mixture should mound on itself, and not flatten. You can test it by dropping a spoonful onto a parchment paper lined baking sheet. If it stays mounded, the mixture has been beaten sufficiently. If it begins to flatten, continue beating and check again after a minute or so. Once it's properly beaten, fold in chopped pecans and spoon (I use a heaping tablespoon) onto your parchment paper lined baking sheets. Allow about an hour or two to set. Store in tightly covered container at room temperature. ENJOY Recommended Le Creuset 3-quart Stainless Steel Saucepan OXO Good Grips 9-Inch Whisk Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2lIWXyx Food Fanatic

Baked Vegetable Manchurian

There's something about Indo-Chinese dishes that are so deeply satisfying. To me, it's better than any Chinese takeout. It must be the Indian in me. It has all the depth of Indian cooking with all the Chinese flavors. I especially can't get enough of this Vegetable Manchurian dish. Vegetable Manchurian is traditionally made with a finely minced mixture of vegetables that are formed into balls which are then deep fried. The balls are then served with a sweet and sour spicy sauce that is just bursting with intense flavors. I was first introduced to Indo-Chinese foods at Indian weddings. It seemed to be a popular choice from catering menus, especially as appetizers during cocktail hour. I enjoyed it so much I tried to make it at home. It actually turned out really good and was fairly easy. There were only two things annoying about making it. First, chopping up the veggies is time consuming. Second, I hate frying. That was about ten years ago. I have not made it since then. Yeah, I'm the last person that enjoys deep frying anything. It's more work. You have to stand over a hot stove for longer. Oh and then you're left with a big bowl of oil that you have to dispose of. Well, if you are anything like me, you will be happy to know that baking these in the oven works just as well. I decided there was no way to avoid the chopping. Although, if you have a food processor it does go a lot faster. Once the veggies are chopped, the rest of it is a breeze. I know the long list of ingredients looks scary but they are totally necessary. It just wouldn't be the same without all the flavors. Trust me! So what are you waiting for? Love Indian food and love Chinese food? Then it's time to try out some Indo-Chinese. Serve your Vegetable Manchurian as an appetizer on skewers or as a main dish over noodles or rice.  Print Save Baked Vegetable Manchurian Recipe Embed Ingredients For the Dumplings: 2 cups Cabbage 1 1/2 cups Finely Grated Carrots 1/2 cup Red Bell Pepper, or Green Bell Pepper, finely chopped 1/2 cup Green Beans, finely chopped 1 teaspoon Salt, For the Dumplings 2 tablespoons Thinly Sliced Scallions 1/2 teaspoon Green Chiles, chopped (optional) 1/4 teaspoon Black Pepper 2 tablespoons Corn Flour 2 tablespoons Grated Fresh Ginger 2 tablespoons Soy Sauce 1 tablespoon Fresh Hot Chili Paste 1 1/2 cups Cooked Rice 5 tablespoons All-Purpose Flour Olive Oil, for brushing For the Sauce: 2 tablespoons Sesame Oil 3/4 cup Onion, diced 1 tablespoon Grated Fresh Ginger 4 tablespoons Soy Sauce 2 teaspoons Fresh Hot Chili Paste 1 tablespoon Sweet and Sour Sauce 2 tablespoons Thinly Sliced Scallions 1/2 tablespoon Corn Flour, dissolved in cold water Notes Be very careful with adding any extra salt. Soy sauce, chili paste, and sweet and sour sauce are already salty. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat via Food Fanatic http://ift.tt/2moezxC Food Fanatic

Salmon Sheet Pan Dinner

Square meals. You hate them. There's a protein to tend to. And cooking meat and fish tends to freak you out as-is. There's a starch you need to babysit (and still ends up as mush most of the time). And then you don't even have a vegetable side yet, let alone a sauce or a side salad or anything you see in the perfectly arranged "easy dinner" meal shots on social media or in magazines. Or through your window on your neighbor's dining table, if you happen to have the kind of neighbor you swear is just Martha in disguise. So you start asking yourself - is this what people in real life actually eat? Is there a single mother on this planet who actually goes through the trouble of growing a seventh arm just so she can serve steak with mashed potatoes, carrots and peas? I've talked about the problem of feeling like a failure in the kitchen before. And hopefully you stopped giving yourself a hard time and started looking for the right solutions. But knowing the level of your cooking skills and proper time management isn't all it takes. Because you actually do want to put good food on the table that makes your family smile (and you feel like supermom). What if you told you that, even as a busy mom, you don't have to resort to all the casseroles, all the time? And that there's a way to put a square meal on the table without breaking a sweat? I mean, nothing against casseroles. But sometimes you just want three clear sections on your plate. Or for once not spend dinnertime fighting with a toddler because you cut up the potatoes just a little too small for her liking before you added them to your latest one pot solution. Yes, this happened. So, what is a smart woman like yourself to do? Make that square meal in the oven, of course. This recipe will show you how easy it is to pull off a simple salmon, potato and green bean dinner. And if you're not feeling like fish, you can always use the same principle and make yourself an equally easy (and delicious!) Greek chicken dinner. No matter which recipe you choose, they will invite your family to cheer your amazing cooking skills and offer to do the dishes while you put your feet up. A girl can dream, right?! Print Save Salmon Sheet Pan Dinner Recipe Embed Ingredients 1 1/2 pounds Baby Potatoes 1 1/2 tablespoons Olive Oil, divided 1/2 teaspoon Salt 1 pound Fresh Green Beans, washed and trimmed For the Salmon: 50 grams Unsalted Butter, room temperature 50 grams Bread Crumbs 1-2 cloves Garlic, minced 1 teaspoon Italian Herb Seasoning 1/4 teaspoon Salt 4 Salmon Fillets Directions This is optional, but to help with clean-up you can line a large sheet pan with aluminium foil. If you don't, you'll just have to scrub the pan a little more. Preheat your oven to 430°F (or 390°F if you're using a convection oven). Place the potatoes on your sheet pan and toss them with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake for 10 minutes. Remove the pan from the oven and add the green beans, tossing them with an additional 1/2 tablespoon of olive oil. Return to the oven and bake for another 10 minutes. While the vegetables are baking, whip the butter in a small bowl using a fork. Stir in the breadcrumbs, minced garlic, herb mix and salt. Spread this evenly over the four salmon fillets. Remove the pan from the oven once more and make room for the fish. Add the four salmon fillets and bake for another 10-15 minutes, or until the fish is cooked and flaky all the way through. Recommended Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Dreamfarm Clongs via Food Fanatic http://ift.tt/2mkfaR3 Food Fanatic