This is what taco night looks like in our home.
yellow corn tortilla shells
mexican blend shredded cheese
2 tbsp oil
2 lbs ground beef
3 cloves garlic
1 medium white onion
2 ripe tomatoes
2 8oz can of tomato sauce
3 tbsp homemade taco seasoning *
2 tbsp soy sauce
2 tsp coconut sugar
Heat a pan on medium high with oil. Sauté Tomatoes, garlic, and onion. Mixing continuously until the tomato skins curl. Add the meat and mix until the color change. Add the tomato sauce, soy sauce, sugar and the taco seasoning. Cook for about 20 mins. You can adjust the taste by adding salt and taco seasoning.
1 tsp onion powder
2 tsp oregano
1.5 tbsp cumin
1 tbsp salt
1 tsp garlic powder
1 tbsp black pepper
1 tbsp paprika
1 tsp celery salt
2 tsp Flavor God Everything
(you can add 1 tsp of red pepper flakes and 2 tbsp of chili powder)
Mix everything in a container.
It’s been a while since I last wrote something on my blog. Between getting ready for the holidays, being busy with the kids, and getting sick with the flu, I had just been cooking staples. Bud I had been craving for a great steak. When I was attending culinary school, the only time I was ever absent was when they discussed meat handling, so it’s really not my forte. I usually wait to eat steak at restaurants. But after trying to make steak with this method, I don’t think I would ever eat steak anywhere else again except from my kitchen. It was awesome!
3 slab of steaks (about 1 lb each)
salt and pepper
sprigs of rosemary
Preheat oven to 275 degrees Fahrenheit.
Make sure that the steaks are at room temperature, before putting in the oven.
Salt and pepper generously all sides of the steaks.
Place the steaks on a wire rack lined on top of a baking tray.
Insert the temperature probe into the middle part of the steak (I
only put in on one because the pieces here were similar in
size and weight). Place steaks into the oven and cook until the meat’s internal
temperature reaches 125 degrees Fahrenheit.
Remove from the oven and let rest while you preheat your cast
iron pan with oil. When it is smoking hot, carefully place the steak into the pan and sear all sides for about ~30 seconds each.
Quickly add garlic, rosemary sprigs and butter. Continuously spoon the butter over the steak, as you sear each side.
Remove from pan and let rest for a few minutes. I let mine rest for 3 minutes.
Repeat for the rest of the steaks.