French Dip Sandwich

A good sturdy bread is a must for this sandwich.    It's so good and filling.  This is normally made with roast beef, but i'm not a big fan of roast beef, so I use steak.

FRENCH DIP SANDWICH
 (serves 8)

  Ingredients:
* 4-5 pound sirloin tip roast, ribeye loin, or chuck roast
* 1 tablespoon kosher salt (optional, I don't use it, because their is enough salt in the canned stuff)
*2 tablespoon black pepper
*1 teaspoon ground oregano
*1/4 teaspoon ground thyme
*2 bay leafs
*2 large onions, slice thin
*6 cloves garlic, roasted (does't have to be roasted, but I think it adds more flavor)
*1 ( ounce) package of dry french onion soup mix
*1 10.5 ounce) can of beef consommé
*1 (10.5 ounce) can of beef stock
*2 tablespoons Worcestershire sauce
*1 tablespoon soy sauce
*8 crusty deli sub rolls, toasted
*16 slices provolone cheese

Slow Cooker Instructions:
~In a small bowl, mix salt, pepper, oregano, and thyme together.
~Rub on both sides of roast.
~Place into slow cooker.
~Add sliced onions and roasted garlic over steak/roast.
~Sprinkle dry French onion soup mix over top.
~Pour beef consommé, beef broth, Worcestershire, soy sauce and water over steak/roast.
~Cover and cook on low for 8 hours or high for 4 hours.
~Remove the roast and slice very thin or shred.
~Pour liquid through a fine mesh strainer (keep onions if you want them on your sandwich).
~In a small saucepan, simmer liquid down for 10 minutes to thicken up for au jus (optional).
~Preheat oven to 350 degrees.
~Place toasted buns in a 9x13 inch pan
~Spoon in meat.
~Top with provolone cheese.
~Cover pan with foil.
~Bake for 5-8 minutes, or until cheese is melted.
~Serve while still hot, with a side of au jus.

Instant Pot Directions:
~In a small bowl, mix salt, pepper, oregano, and thyme together.
~Rub on both sides of steak/roast.
~Turn the instant pot to sauté and add 1 tablespoon of olive oil when pan is hot.
~Sear steak/roast on both sides for 1-2 minutes, or until golden brown.
~Remove from pot and set aside.
~Add onions and sauté until tender.
~Pour beef stock into pan and scrape the bottom of the pan with a wooden spoon to lift up the bits of meat from the bottom.
~Add dry French onion soup mix and roasted garlic and stir it in.
~Add steak/roast back into pan.
~Pour beef consommé, Worcestershire, soy sauce and water over steak/roast.
~Add lid and seal.
~Cook on high pressure for 90 minutes.
~Do a natural release.
~Remove the steak/roast and slice very thin or shred.
~Pour liquid through a fine mesh strainer (keep onions if you want them on your sandwich).
~In a small saucepan, simmer liquid down for 10 minutes to thicken up for au jus (optional).
~Preheat oven to 350 degrees.
~Place toasted buns in a 9x13 inch pan
~Spoon in meat.
~Top with provolone cheese.
~Cover pan with foil.
~Bake for 5-8 minutes, or until cheese is melted.
~Serve while still hot, with a side of au jus.

Overnight Dinner Rolls.

I like to make these for Thanksgiving, but are also great for any meal.  I do  a lot a cooking and baking, so anything I can make before the big day is a big deal for me.  Soft and so delicious.   You can double this recipe very easily.  

                                                       (this picture I doubled the recipe)

OVERNIGHT DINNER ROLLS

(makes 18)

Ingredients:

*4 cups all-purpose flour

*1 1/2 teaspoons active dry yeast

*1/2 teaspoon granulated sugar

*1/4 cup granulated sugar

*1 teaspoon salt

*1 egg

*1/4 cup butter

*1/2  cup warm water (not hot)

*1/2 cup whole milk

*1 1/2 tablespoons butter, melted

*1/2 teaspoon pure honey, optional

Directions:

~In a small bowl, add warm water, 1/2 teaspoon granulated sugar, and yeast.

~Give a quick stir and set aside for 5-10 minutes allowing the yeast to foam up.

~In a large mixing bowl, add the flour, sugar, and salt, stir with a wooden spoon or spatula and set aside.

~In a small microwave soft bowl, add milk and 1/4 cup butter.

~Microwave for 40-60 seconds, or until the butter is mostly melted and set aside.

~Break the eggs into a small bowl and give a quick whisk.

~Pour yeast mixture, eggs, milk and butter mixture into the flour mixture.

~Knead with a dough hook (if you don't have one, then knead on a lightly floured surface).

~Knead for a 2 or 3 minutes if using a dough hook, for 5-8 minutes if kneading by hand. Dough will be slightly sticky.  

~Grease a large bowl, with butter or oil.

~Place dough into prepared bowl and then flip the dough.

~Cover with plastic wrap and refrigerate over nigh or up to 12 hours.

~Remove the dough from the refrigerator.

~Place it in a draft free/warm place for 2 - 2 1/2 hours.

~Place a piece of parchment paper on a cookie sheet.

~Remove the dough from the bowl.

~Divide the dough into 18 equal pieces. 

~Roll into balls and place close together onto cookie sheet.

~Loosely cover with a clean damp towel.

~Allow to rise in a warm/draft free area, for 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes, or until the tops are a golden brown.

~Melt 1 1/2 tablespoons butter and honey (optional) in the microwave. 

~Brush honey butter over the tops of the rolls.

~Cool for 8-10 mints before pulling them apart.

Chocolate Chip Snickers Cookies

There is absolutely nothing I don't like about this cookie.   Great to use your left over snickers bars from Halloween with.   You can replace the snickers with anther one of your favorite chocolate candies.  I've made it with Rolo's, Jr Mints, PB Cups, and Milky Ways.

CHOCOLATE CHIP SNICKERS COOKIES 
(makes 2 1/2  - 3 dozen)

Ingredients:
*3/4 cup butter, softened
*3/4 cup light brown sugar, packed firmly
*1/4 cup granulated sugar
*1 large egg
*1 1/2 teaspoons pure vanilla extract
*2 cups all-purpose flour
*2 teaspoon corn starch
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup milk chocolate chips
*1/2 cup semi-sweet chocolate chips
*1 1/4 cup snickers bars, chopped small
*1/2 cup coconut (optional)

Directions: 
~In  large mixing bowl, beat butter, brown sugar, granulated sugar, egg, and vanilla, until light and creamy (about 4-6 minutes).
~Add flour, cornstarch, baking soda and salt and mix until just mixed (about 1 minute).
~Mix in coconut (optional).
~Stir in chocolate chips and snickers bars.
~Spray a cookie sheet with cooking spray.
~Using a cookie scoop, scoop dough onto cookie sheet 2 inches apart and flatten dough slighty with the palm of your hand. (if you don't have room in your refrigerator for cookie sheets, place the dough on plates and transfer onto the cookie sheets when ready to bake).
~Place in the refrigerator for at least 2 hours.
~If you put the cookies on a cookie sheet in the refrigerator, allow them to sit on the counter for 10 minutes before putting them in the oven.
~Preheat oven to 350 degrees.
~Bake for 8-9 minutes or until edges have set (do not over bake, they will firm up as they cool).
~Cool on cookie sheet for 4-5 minutes.

Porcupine Meatballs

Easy to make and so tasty.  Serve over egg noodles, rice or serve as is.

PORCUPINE MEATBALLS
(makes 20 small meatballs or 10 large ones)

Ingredients:
*1 pound ground beef
*1/4 cup uncooked white rice
*1/2 tablespoon dried parsley
*1 teaspoon Italian seasoning
*1/4 teaspoon paprika
*1/2 teaspoon garlic powder
*1/4 teaspoon black pepper
*1/2 teaspoon salt
*1/4 cup onion, finely chopped
*1 garlic clove, minced
*2 teaspoons Worcestershire sauce
*1 quarts spaghetti sauce (I make my own)
*Parmesan cheese, shredded (optional)

Stove Top Directions:
~In a medium sized bowl, combine all the ingredients except the spaghetti sauce and parmesan cheese.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into medium large skillet.
~Pour spaghetti sauce over meatballs.
~Bring mixture to a boil.
~Cover and reduce heat and simmer for 40 minutes.
~Serve and sprinkle parmesan cheese over it.

Oven Directions:
~Preheat oven to 350 degrees.
~In a medium sized bowl, combine all the ingredients except the spaghetti sauce and parmesan cheese.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into a 9x13 inch bring dish.
~Pour spaghetti sauce over meatballs.
~Cover tightly with aluminum foil.
~Bake for 60 minutes.
~Serve and sprinkle parmesan cheese over it.

Instant Pot Directions:
~In a medium sized bowl, combine all the ingredients except the spaghetti sauce and parmesan cheese.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into liner of the instant pot.
~Pour spaghetti sauce over meatballs (if the spaghetti sauce is thick you may want to add water to it to avoid the burn notice).
~Place lid on and seal vent.
~Pressure cook for 15 minutes.
~Natural Release for 5 minutes and then do a quick release.
~Serve and sprinkle parmesan cheese over it.

Slow Cooker Directions:
~In a medium sized bowl, combine all the ingredients except the spaghetti sauce and parmesan cheese.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into  slow cooker.
~Pour spaghetti sauce over meatballs.
~Place lid and cook on high for 5 hours.
~Server and sprinkle with parmesan cheese.

Buttermilk Biscuits

One of my favorite things that my mom made when I was growing up was her biscuits.  She made them every Sunday.   I have discovered that if I mix my dry ingredients and put them in the freezer until cold, it makes even better biscuits.

BUTTERMILK BISCUITS
(makes 10-12)

Ingredients:
*2 1/2 cups all-purpose flour
*2 tablespoons baking powder
*1 teaspoon granulated sugar
*1 teaspoon salt
*1/2 cup butter, frozen (or very cold)
*1 cup buttermilk
*1 tablespoon melted butter (optional)

Directions:
~Preheat oven to 425 degrees.
~Sift flour, baking powder, sugar and salt into a large mixing bowl.
~Cut in frozen butter with a pastry cutter until mixture resembles small crumbles (I use the whisk attachment on my kitchen aid mixer, or food processor for this step).
~Add buttermilk and stir until dough comes together (dough will be sticky)
~Turn onto a lightly floured surface.
~Roll or press out dough out into a bout 1-inch thickness.  Fold over and repeat for 5-6 times.
~Roll out one more time and use a floured biscuit cutter or glass and cut dough into biscuits.
~You will have to re roll the dough out a couple times to use up all the dough.
~Place onto a baking sheet or cast iron pan, having the biscuits touch each other.
~Bake for 10-12 minutes, or until golden brown.
~Remove from oven and using a pastry brush, brush the melted butter over the top of the hot biscuits. 

Hint:

~Having all of your ingredients cold, makes for better, fluffier biscuits.  I put my measured ingredients in a bag and put them in the freezer for an hour or so.

Mexican Meatball Soup

Nice hearty soup.   You can make it spicy by adding chopped jalapeño peppers to it.  Once you serve it up in bowls, add toppings of your choice (cheese, sour cream, green onions etc)

Meatball Ingredients:

*cooking spray

*1 pound ground beef

*1/2 small yellow onion, chopped

*1/4 cup dry breadcrumbs

*1 teaspoon Worcestershire sauce

*1 large egg

*1 tablespoon milk

*1 teaspoon cumin

*1/2 teaspoon garlic powder

*1/2 teaspoon chili powder

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon dried cilantro (optional)

*juice squeezed from 1/2 lime

Soup Ingredients:

*1 tablespoon olive oil

*1 medium/large yellow onion, chopped

*1 red bell pepper, chopped

*2 medium carrots, chopped 

*1-2 jalapeño peppers, chopped (only if you want to make it spicy)

*1 teaspoon cumin

*1 teaspoon chili powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*6 cups beef stock

*1 quart stewed tomatoes

*1 (8 ounce) can tomato sauce

*1 (15 ounce) can black beans, drained and rinsed

*1 cup frozen corn

Meatball Directions:

~Preheat oven to 400 degrees.

~Spray a sheet pan with cooking spray.

~In a large bow, mix all of the meatball ingredients (do not over mix).

~Form 1-inch balls and place them on the prepared sheet pan.

~Bake for 10-12 minutes.  

~Remove from oven and place meatballs on paper towels to soak up any grease.

~Set meatballs aside.

Soup Directions (stovetop):

~In a large stock pot, heat olive oil over medium heat.

~Add onions, red peppers and carrots, (and jalapeño peppers if using them) cook for around 5-6 minutes, stirring often.

~Stir in cumin, chili powder, salt and pepper for about 20 seconds.

~Add beef stock, tomatoes and tomato sauce.

~Bring to a boil, then reduce heat to medium.

~Simmer for 10 minutes.

~Add meatballs, beans and corn and simmer another 5 minutes.  

Intant Pot Directions:

~Make meatballs as directed above (you can cook them on sauté mode if you prefer.  Just add a little oil to pan before cooking.  Remove from pot and set aside).

~Turn Instant pot to saute mode.

~Once "hot" add olive oil.

~Add onions, red peppers and carrots, (and jalapeño peppers if using them) cook for around 2-3 minutes, stirring often.

~Stir in cumin, chili powder, salt and pepper for about 20 seconds.

~Add beef stock, tomatoes and tomato sauce.

~Put lid on and seal vent.

~Put on pressure cook mode for 3 minutes.

~Do a quick release.

~Add meatballs, beans and corn.

~Put lid back on and seal vent.

~Pressure cook for 1 minutes.

~Do a quick release.  

Cheeseburger Soup

Easy soup to make on stove top, in a slow cooker or  in an instant pot.  Delicious and filling.

CHEESEBURGER SOUP
(6-8 servings)

Ingredients:
*1 1/2 pounds ground beef
*1 medium yellow onion, chopped small
*1 cup shredded carrots
*1 cup celery, chopped small
*2 garlic clove, minced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*1 tablespoon dried parley flakes
*1 tablespoon butter
*1 (32 ounce) container chicken or beef stock (I use salt free)
*4 cups russet potatoes, diced small (about 5or 6 medium potatoes)
*1 teaspoon Worcestershire sauce
*3 tablespoons butter
*1/4 cup all purpose flour
*1/2 teaspoon salt
*1 teaspoons ground black pepper
*10 ounces (2 1/4 cups) Velveeta Cheese
*1 1/2 cups whole milk
*2-4 dashes of hot sauce (optional)
*1/3 cup sour cream

Stove Top Directions:
~In a large saucepan, brown ground beef, chopping it as it cooks.
~When ground beef is browned, drain and set aside.
~In same saucepan melt 1 tablespoon butter.
~Over medium heat, sauté onions, carrots, celery, garlic, basil, oregano, and parsley flakes until veggies are tender,  (about 8-10 minutes), stirring often.
~Add broth, potatoes, Worcestershire sauce and cooked ground beef and bring to a boil.
~Reduce heat to low and cover pan.
~Simmer for about 15-20 until potatoes are fork tender.
~In a medium saucepan, melt 3 tablespoons butter over medium heat (careful not to burn the butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in hot sauce (optional).
~Stir into soup.
~Stir in sour cream and serve.

Instant Pot Directions:
~Select 'saute mode' on instant pot.
~Brown ground beef until browned, chopping it as it cooks.
~When ground beef is browned, drain and set aside.
~ Melt 1 tablespoon butter in instant pot.l
~Add onions, carrots, celery, garlic, basil, oregano, and parsley flakes until veggies, sautéing for about 5 minted, stirring often.
~Add broth, potatoes, Worcestershire sauce and cooked ground beef.
~Put lid on and seal pressure valve.
~Select 'pressure cook' for 6 minutes.
~Allow to natural release until cheese sauce is made and then do a quick release.
~In a medium saucepan, melt 3 tablespoons of butter over medium heat (careful not to burn butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in hot sauce (optional).
~Stir into soup.
~Stir in sour cream and serve.

Slow Cooker Directions:
~In a large saucepan, brown ground beef, chopping it as it cooks.
~When ground beef is browned, drain and place into slow cooker.
~Add onions, carrots, celery, garlic, basil, oregano, parsley flakes, potatoes, Worcestershire sauce, and stock to slow cooker.
~Place lid on a cook for 3-4 hours on high or 5--6 hours on low.
~In a medium saucepan, melt 3 tablespoons of butter over medium heat (careful not to burn butter).
~Whisk in flour, salt and pepper and cook for 1 minute, whisking continuously.
~Whisk in milk and cook until mixture thickens up, stirring often.
~Stir in cheese and stir until melted.
~Stir in hot sauce (optional).
~Stir into soup.
~Stir in sour cream and serve.

Canning Spaghetti Sauce

This takes a while to make, but it is well worth the effort.    Once it's canned, it only gets better as the weeks go by.  You can omit the tomato paste, but you will have to cook it much longer.

SPAGHETTI SAUCE
(makes 9-10 quarts)

Ingredients:

*25 pounds tomatoes (approx. 60-65 medium sized tomatoes) 

*5 yellow medium onions, chopped

*8-10 cloves garlic, minced

*4 red bell peppers, chopped
*2 green bell peppers, chopped

*3 tablespoons oregano

*3 tablespoons basil
*2 tablespoons parley flakes

*4 bay leaves

*2 (12 ounce) cans of tomato paste (I use low sodium)
*1/4 cup soy sauce
*2 tablespoons worcestershire sauce
*1/2 cup brown sugar, packed (or use a half cup of shredded carrots)
*1/8 cup salt 

*1 tablespoon ground black pepper
*1/2-1 teaspoon red pepper flakes
*1 cup lemon juice

Directions:
~Boil a large pot of water.

~Place a few tomatoes at a time into the boiling water.

~Let cook for 2 minutes.

~Remove and place into cold water.

~Cool enough to handle, and remove skins and stems.

~Cut up tomatoes over a  large stock pot allowing the juices to go into pan too (I use an 18 quart electric roasting pan).

~Add onions, garlic, peppers, oregano, basil, parsley flakes, bay leafs, tomato paste, soy sauce, worcestershire sauce, brown sugar (or shredded carrots if you are using them).
~Bring tomato mixture to a boil,  stirring often, and then reduce the heat to a simmer.
~Simmer for 5 hours, stirring often so that sauce doesn't burn..
~Remove bay leaves.
~If you like a chunky spaghetti sauce then leave it as is, but if you like a smoother sauce like I do, use an immersion blender until spaghetti sauce it as desired consistency.  You can also use a food mill or blender to make smoother sauce.
~Put 2 tablespoons lemon juice into the bottom of each quart jar.
~Pour spaghetti sauce into hot sterilized quart jars.

~Leave a 1/2 inch headspace.

~Make sure jars a free from any residue.

~Place sterilized lids and rings on jars.

~Place in hot water bath for 30minutes.

~Remove, and let set for 24 hours before storing in a cool dry place.

Chocolate Bundt Cake

This is so rich and moist.   Just a small slice will cure any chocolate craving.

CHOCOLATE BUNDT CAKE
(serves 12)

Cake Ingredients:
*1 (18.25 ounce) package devil's food cake mix
*1 (5.9 ounce) package instant chocolate pudding mix
*1 cup sour cream
*1 cup vegetable oil
*4 large eggs
*1/2 cup very warm water
*1/2 teaspoon instant coffee
*1 cup semi-sweet chocolate chips
*1 cup milk chocolate chips

Ganache Ingredients:
*1 cup heavy whipping cream
*8 ounces bittersweet chocolate, finely chopped
*1/2 cup milk chocolate chips
*1/4 teaspoon instant coffee

• Cake Directions:
• ~Preheat oven to 350 degrees.
• ~Coat a 12 cup bundt pan well with cooking spray.
• ~In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, oil, eggs, water and instant pudding until well blended.
• ~Stir in chocolate chips.
• ~Pour batter evenly into prepared pan
• ~Bake for 50-55 minutes, or until a wooden toothpick inserted comes out clean.
• ~Allow cake to cool completely.
• ~Remove cake from pan by inverting it onto a cake plate (you may want to slide a knife between the cake and pan all the way around before you try to remove it)
• 
  
• Ganache Directions:
• ~Place finely chopped chocolate and chocolate chips into a medium bowl.
• ~Pour heavy whipping cream into a small sauce pan or microwaveable container.
• ~Heat cream until it just starts to boil.

~Stir in instant coffee.

~Pour hot cream over chocolate chips and whisk until smooth.

~Allow to cook for a couple minutes.

~Pour desired amount of ganache over the top of the cake allowing it to go over the sides of the cake.

1. 
   

Canning Cherry Pie Filling

I love canning pie filling.   I always have an easy dessert on hand for a last minute dessert.    It's easy to make, especially if you have cherry pitter.  It pits 4 cherries at once and your hands don't get all red.

CANNING CHERRY PIE FILLING
(6 quarts)

Ingredients:
*18 cups of sour (or sweet) cherries (approximately 8 pounds)
*4 cups granulated sugar
*3/4 cup (12 Tablespoons) Clear Jel (don't use corn starch)
*4 1/2 cups water (I use the water that I boiled the cherries in).
*1 teaspoon ground cinnamon
*1/2 teaspoon ground allspice
*8 Tablespoons lemon juice

Directions:
~Fill your water-bath canner with water and bring to a boil.
~Sterilize 6 quart canning jars in hot water.
~Wash, remove stems and pit the cherries.
~In a large stock pot (nonreactive) fill with cherries and cover cherries with water.
~Bring water to a boil and boil for one minute.
~Remove 4 1/2 cups water and set aside.
~Drain blanched cherries and place into a large bowl.
~Cover the cherries to keep them warm.
~In the same pot that you blanched the cherries in, mix the sugar and Clear Gel.
~Slowly whisk the water in.
~Add in cinnamon and allspice.
~Heat over medium-high heat, until the clean gel and sugar are dissolved and the mixture starts to boil, continuously stirring.
~Add lemon juice and boil for one minute.
~Remove from heat and gently stir in cherries and any of the juice that is at the bottom of the bowl.
~Take the jar rack out to the hot-water canner
~Place the 6 quart jars onto the jar rack.
~Carefully pour filling into jars, leaving a 1/2 inch space at top (I use a ladle and a canning funnel).
~Wipe the rims of the jars free of any pie filling residue.
~Place a new lid (I boil mine for a few seconds before putting them on the jar) on each jar.
~Screw on lids finger tip tight.
~Carefully place jar rack with filled jars into hot water-bath.
~Place lid on water-bath canner.
~Process for 35-40 minutes.
~Remove jars with canning tongs and place on a counter top (I place a folded towel on my counter before placing the very hot jars onto it).
~The lids will be flat after a little bit not a bubble in the center if they canned right)
~Allow to sit for 24 hours before storing.

To make a pie.
~Preheat oven to 400 degrees.
~Place a crust into a pie plate.
~Fill crust with pie filling.
~Cover with top crust and flute the edges.
~Flute the edges and cut vents in the top.
~Place on a foiled lined cookie sheet for any spillage.
~Bake for 50 minutes (or until crust is a golden brown)
~Cool completely before cutting.

Canning Strawberry Syrup

This is good over pancakes, waffles, french toast, ice cream, strawberry shortcake and just about anything.

CANNING STRAWBERRY SYRUP:
(makes "7" 1/2 pints)

Ingredients:
*6 pounds of fresh strawberries (about 6-7 cups)
*3 cups granulated sugar
*1/4 cup lemon juice
*1 tablespoon butter, softened
*1 teaspoon pure vanilla extract
*dash of salt (scant 1/16 teaspoon)

Directions:
~Remove the stems of the strawberries.
~Cut strawberries into quarters.
~Rinse.
~Place strawberries into a large pot (it will boil over, if it's not large enough. I use a spaghetti pot).
~Pour lemon juice and sugar over strawberries.
~Stir until well combined.
~Place over medium-high heat and bring mixture to a boil, stirring often.
~Boil for 35 minutes more minutes, stirring often.
~Once strawberry mixture has thicken up some and reduced by about half, remove from heat.
~Skim off the foam and discard.
~Stir in vanilla, butter and salt until butter has melted.
~Carefully pour hot syrup in to clean half pint jars, that have been rinsed in hot water.
~Wipe rim clear of any residue.
~Add a new canning lid on jar (I put my lids into hot water before placing them onto the jars).
~Put canning ring on next (not to tight).
~Place in a hot water bath canner, making sure water is over top of the jars by a couple inches.
~Cover pan and allow to stay in boiling water for 15 minutes.
~Carefully removed the jars from the canner and place on a counter or table (I put a towel over the counter before placing hot jars on the counter, to avoid jars from breaking).
~The lids will make a popping sound when they seal.  The bubble will disappear once it pops.
~Allow to sit for 24 hours before storing.
~If the jar doesn't seal (bubble will still be on lid), either store in the refrigerator or take lid off, wash rim of jar and do the hot water bath again.

Garlic Butter Parmesan Fries

Not a low calorie potato, but very good.  You can either bake them or deep fry them, both are delicious.

GARLIC BUTTER PARMESAN FRIES
(serves 4)

Ingredients:
*6 russet potatoes
*1/2 (1/4 cup) stick of butter
*2 garlic cloves, sliced in thirds
*1 teaspoon parsley flakes
*1 teaspoon ground black pepper
*1/4 teaspoon sea salt
*1/4 cup freshly grated parmesan cheese
*3 cups vegetable oil (only if you are deep frying the potatoes)
*1/4 cup olive oil (only if baking potatoes)

Directions:
~Peel potatoes (optional).
~Cut potatoes in half, and then cut each half into thirds.
~Place peeled slice potatoes into a large bowl of cold water.
~Allow to set in cold water for 30 minutes.
~Drain and dry potatoes with a dry clean towel or paper towels.
~In a large bowl, melt butter in microwave for 30 seconds.
~Add garlic and microwave for another 30 second, or until butter is completely melted.
~Add, parsley flakes, pepper and salt.
~Set aside.

Oven Directions:
~Preheat oven to 450 degrees.
~Place a cooling rack on a cookie sheet.
~Place potato wedges into a ziplock bag along with the olive oil.
~Seal bag and shake until potatoes are coated.
~Place potato wedges on cooling rack/cookie sheet.
~Bake for 30-35 minutes.
~Reheat butter in microwave until butter is melted again.
~Toss hot potatoes in butter and then place on a large serving platter.
~Sprinkle parmesan cheese over fries and serve hot.

Deep Fry Directions:
~Heat oil in large pan over medium high heat.
~Allow oil to heat up to 350 degrees.
~Carefully place dried potato wedges in hot oil
~Cook for about 5-6 minutes.
~Remove from oil and place on a paper towel lined plate.
~Allow to cool for about 10 minutes.
~Return to oil for 2-3 minutes.
~Remove and place on a paper towel lined plate.
~Put hot fries into garlic butter.
~Toss until fries are coated and then place on a large serving platter.
~Sprinkle parmesan cheese over fries and serve hot.

Cinnamon Roll Cake

Have you ever made a poke cake?  So simple to make and so good.  This one reminds me a of cinnamon rolls.

CINNAMON ROLL CAKE
(serves 12)

Cake Ingredients:
*1 ( ounce) box white cake mix
*1 (14 ounce) can sweetened condensed milk
*1/4 cup butter, melted
*1/2 cup light brown sugar, packed
*2 teaspoons ground cinnamon
*1/8 teaspoon kosher salt
Frosting Ingredients:
*1/2 cup heavy cream
*1 (8 ounce) block cream cheese, softened
*1/4 cup butter, softened
*1 cup powdered sugar
*1 teaspoon pure vanilla extract
*1 cup pecans, chopped

Cake Directions:
~Preheat oven to 350 degrees.
~Grease a 9x13 inch baking pan (i spray it with cooking spray).
~In a mixing bowl, prepare cake as directed on package.
~Pour into prepared baking pan.
~Bake for 20-30 minutes, or until toothpick comes out clean when in inserted into cake.
~Remove cake from oven and allow to cool completely.
~In a medium mixing bowl, whisk sweetened condensed milk, melted butter, brown sugar, cinnamon and, salt tougher.
~Using the bottom of a wooden spoon, poke holes all over the cake.
~Pour sweetened condensed mixture over cake, making sure filling goes into holes.  Works best with a rubber spatula.
Frosting Directions:
~In a medium mixing bowl, whisk heavy cream until it forms soft peaks.
~In a large mixing bowl, beat cream cheese and softened butter together, until smooth.
~Add powdered sugar and mix until smooth.
~Mix in vanilla.
~Fold in whipped cream.
~Spread over cake.
~Sprinkle chopped pecans over frosting.
~Refrigerate for at least 1/2 hour before serving.

Pastrami Salad with Honey Mustard Dressing

I love a good salad and this is a good one.  Good quick meal.

PASTRAMI SALAD with HONEY MUSTARD DRESSING
(serves 4)

Dressing Ingredients:
*1 tablespoon Dijon mustard
*1 1/2 teaspoonS honey
*1 teaspoon yellow onion, chopped very fine
*1/8 teaspoon minced garlic
*1 1/2 teaspoons red wine vinegar
*4 tablespoon olive oil
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper

Salad Ingredients:
*1 cucumber, peeled, seeds removed and chopped
*2 celery stalks, chopped
*1 roasted red pepper, chopped
*2 pepperoncini peppers, chopped
*1 small onion, thinly sliced
*favorite salad greens (I use spring mix greens)
*1/2 pound pastrami, sliced
*1/4 pound Swiss cheese, sliced
*1/4 pound sharp cheddar cheese, sliced
*2 hard boiled eggs, sliced
*1 cup croutons (I make my own from rye bread)

Dressing Directions:
~In a food processor or blender, blend Dijon mustard, honey, and red wine vinegar
~Slowly drizzle in olive oil, until mixed well.
~Mix in salt and pepper.

Salad Directions:
~In a large mixing bowl, add cucumbers, celery, roasted peppers, pepperoncini peppers and onions.
~Drizzle salad dressing and mix well.
~Add lettuce and spinach and toss.
~Add pastrami, Swiss Cheese, sharp cheese, and eggs.
~Toss and serve.

Cheeseburger Casserole

If you want to make this recipe a little more healthy, substitute the heavy cream with milk.  You can also skip the swiss and american cheese and just use the shredded cheese on top.  This recipe is great for making and then freezing before you bake it.  I divide it, and cook half and freeze the other half for another day.   Sorry, I forgot to take a picture with the lettuce on top.

CHEESEBURGER CASSEROLE
(serves 8)

Ingredients:
*1 pound bacon, chopped
*1 tablespoon olive oil
*2 pounds ground beef or ground turkey
*1 medium yellow onion, chopped small
*2 garlic cloves, minced
*2 teaspoons Italian seasoning
*1 1/2 teaspoons salt
*1 teaspoon pepper
*2 tablespoons butter
*3 tablespoons all purpose flour
*2 cups whole milk
*2 cups heavy cream
*1 tablespoon yellow mustard
*1/4 teaspoon hot sauce (optional)
*1 teaspoon salt
*1 teaspoon pepper
*2 pounds frozen cheese ravioli, thawed
*1 cup shredded Swiss cheese
*1 tomato, seeded and chopped
*8 slices American Cheese
*1 (8 ounce) bag cheddar and Monterey jack cheese blend
*1 small onion, sliced very thin
*1 head iceberg lettuce, finely shredded or buy shredded lettuce
*desired condiments (chopped pickles, ketchup, mustard, mayo) (optional)

Directions:
~Preheat oven to 350 degrees.
~In a large frying pan, cook bacon until crispy, stirring often.
~Remove from pan and place on paper towel line plate.
~Add olive oil to bacon grease.
~Add ground beef, onions, salt and pepper to pan.
~Cook until ground beef or ground turkey is almost won, breaking up beef as it cooks.
~Add in minced garlic and cook until ground beed is done.
~Remove beef/turkey with a slotted spoon into a bowl and set aside.
~Add butter to frying pan (don't drain the grease).
~Whisk in flour, stirring for 1 minute.
~Slowly whisk in milk.
~Once the sauce starts to thicken add heavy cream.
~Cook until sauce thickens up (it will just be a little thick)
~Stir in mustard and hot sauce and a dash of salt and pepper.
~Remove from heat.
~Layer the bottom of a 9x13 inch pan with a thin layer of the white sauce.
~Place 1/2 of ravioli on over the sauce.
~Sprinkle Swiss cheese over the ravioli.
~Spread half of the beef over the ravioli.
~Place half of the chopped tomatoes over the beef.
~Pour half of the white sauce over next.
~Add the remaining ravioli.
~Layer the American cheese over the ravioli.
~Spread the remaining beef over the American cheese.
~Add the remaining tomatoes.
~Spread the rest of the white sauce over casserole.
~Sprinkle chopped bacon over top.
~Sprinkle cheese blend on top.
~Bake for 35-40 minutes or until edges are bubbly and cheese begins to brown.
~In a large bowl, mix lettuce and sliced onion.
~Plate casserole and  place lettuce on top of each serving.
~Add desired condiments.

Brine Roasted Turkey

If you have never brined your turkey, you should give it a try.  It will make the most moist turkey that you have ever tasted.  Even if you just brine it in salt water it will do the trick.  Just always remember to rinse it off before roasting it.  You can also just brine it in water with kosher salt.

BRINE ROASTED TURKEY
(serves 10-12)

Ingredients:
*1 (12-16 pound) turkey (fresh or a thawed frozen turkey)
*1 cup kosher salt
*1 quart apple cider or apple juice
*2 or 3 allspice berries
*2 cinnamon sticks
*1 apple, sliced
*1 orange, pealed & sliced
*1 small onion, sliced
*2 carrots, sliced into large chunks
*2 celery stalks
*1 clove garlic, sliced in half
*1 tablespoon italian seasoning
*4 springs rosemary (or 1 tablespoon dried rosemary)
*4 sage leaves (or 1 teaspoon dried sage)
*1 teaspoon black pepper
*3-4 gallons ice water
*1 quart turkey stock or chicken stock

Directions:
~In a large pot, heat up apple cider/juice, kosher salt, allspice berries, cinnamon sticks, apple, orange, onion, carrots, celery, garlic, italian seasoning, rosemary, sage & pepper until it comes to a boil.
~Remove from heat and allow to come to room temperature and refrigerate for at least 1 hour.
~Remove from refrigerator and add ice water into a 5 gallon clean bucket (only used for brining).
~Remove the inners from turkey.
~Place turkey breast side down into brine (throw away brine).
~Cover and refrigerate or place in a cool area for 12-48 hours, making sure you keep the brine cold (add ice if necessary).
~Remove turkey from brine and rise inside and out very well (do not skip this step or your turkey will be salty).
~Preheat oven to 325 degrees.
~Place turkey back side down into roaster, and pat dry with a paper towel.
~If you are going to stuff the turkey, this is when you do.
~Sprinkle a little pepper & salt over turkey.
~Pour turkey stock into the bottom of the roasting pan.
~Cover pan with lid or aluminum foil.
~Place turkey into oven and roast for 4 hours (if it's stuffed 4 1/2 hours).
~Remove lid and roast for another hour, basting it every 15 minutes.
~Check for doneness with a meat themometer .  Internal temperature should be 165 degrees.
~Remove from oven and let stand for 15 minutes before carving.

Banana-Orange-Cranberry Bread

Just another way for you to use up those old bananas.   It's so good.   It's good with or without the glaze, but the glaze gives it just a little more hint of orange.

BANANA-ORANGE-CRANBERRY BREAD
 (makes 1 loaf)

Bread Ingredients:
*1/3 cup vegetable oil
*1/2 cup granulated sugar
*juice from 1 - 2 oranges (1/4 cup)
*2 large eggs
*1 teaspoon pure vanilla extract
*zest from 1 orange
*3 very ripe bananas, mashed
*1 3/4 cup all-purpose flour
*1 teaspoon baking soda
*1 teaspoon salt
*1 teaspoon ground cinnamon
*1 1/2 cups dried cranberries (Craisins)

Glaze  Ingredients:
*1 cup powered sugar
*1 1/2 tablespoons fresh squeezed orange juice
*zest from 1 orange

Bread Directions:
~Preheat oven to 325 degrees.
~Grease a 9 x 5 inch bread pan with cooking spray.
~In a large mixing bowl, whisk sugar, orange juice, eggs, vanilla and orange zest together until smooth.
~Whisk in mashed bananas and mix well.
~Whisk flour, baking soda, salt and cinnamon into egg mixture.
~Stir until just combined (Do not over mix.  There should be small lumps)
~Pour into prepared pan.
~Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
~Remove from oven, and allow to sit for 5-10 minutes before removing it from the pan.
~Place bread on a cooling rack.

Glaze Directions:
~Sift powered sugar into a small bowl.
~Add orange zest and orange juice.
~Mix until smooth.
~Drizzle  over top of bread once it's removed from the pan (the bread will still be warm/hot)

Rocky Road Brownies

If you love chocolate, you are going to love these.  If you don't have unsweetened chocolate squares you can melt 4 tablespoons of butter and then mix in 12 tablespoons unsweetened cocoa, until the cocoa is dissolved.  Then follow the recipe as directed from butter on down.

                                      

ROCKY ROAD BROWNIES

(serves 12-16)

Brownie Ingredients:

*4 ounces unsweetened chocolate squares, roughly chopped

*1 cup butter

*4 large eggs

*2 cups granulated sugar

*1 1/2 teaspoons pure vanilla extract

*1 cup all purpose flour

*1/8 teaspoon salt

Frosting Ingredients:

*2 ounces unsweetened chocolate squares, roughly chopped

*1 cup butter

*1/2 cup egg beaters

*1 teaspoon pure vanilla extract

*1 pound, powder sugar, sifted

*3/4 cup walnuts, chopped

*4 cups mini marshmallows

Brownie Directions:

~Preheat oven to 350 degrees.

~Spray a 9xx13 inch baking pan with cooking spray.

~Melt butter and chocolate over medium-low heat until chocolate in melted, stirring often.

~Remove from heat.

~Stir in sugar, vanilla and eggs and mix until well mixed.

~Sift flour and salt into mixture and stir until mixed, but don't over mix.

~Bake for 25-30 minutes.

Frosting Directions:

~While brownies are baking, start making the frosting.

~Melt butter and chocolate over medium-low heat until chocolate in melted, stirring often.

~Add egg beaters, vanilla and sifted powered sugar and stir until smooth.

~Stir in chopped walnuts and marshmallows. 

~Spread over hot brownies as soon as they come out of the oven.

~Cut when brownies are completely cooled.

~Store leftovers in  refrigerator.  

Microwave Mug Lava Cake

Every once in a while I have a real hankering for some rich ooey-gooey chocolate.  This recipe takes care of that hankering.

MICROWAVE MUG LAVA CAKE
(servings: 1 large or 2 small)

Ingredients:
*1/4 cup all-purpose flour
*1/4 cup granulated sugar
*2 tablespoons unsweetened cocoa powder
*1/2 teaspoon baking powder
*1/16 teaspoon salt
*3 tablespoon butter, melted
*3 tablespoons whole milk
*1 medium egg
*1/2 teaspoon pure vanilla extract
*1/8 - 1/4 cup chocolate chips (milk, semi-sweet or dark)
*1 tablespoon water

Directions:
~In a large (2-cup) microwave mug, whisk with a small whisk or fork, the flour, sugar, cocoa powder, baking powder and salt.
~Add melted butter, milk, egg and vanilla.
~Whisk until mixed well.
~Put chocolate chips in center of mug over cake mixture.
~Drizzle water over mixture.
~Microwave on full power for 75-90 seconds, or until the cake rises to the top.  The edges will be set, but the center will still be wet and shiny.
~Remove from oven and allow to cool for 5-6 minutes before eating.

Mock Fudruckers Burgers & Buns

I must admit that Fudruckers buns are my all time favorite hamburger buns.  The burgers are pretty good too.   Now I can make them at home, rather than taking the 1/2 hour trip to the restaurant.  Add a fried egg if you want it to be the hangover burger.

FUDRUCKERS BURGERS & BUNS
(serves 6, with extra buns)

Burger Ingredients:
*1 1/2 pounds ground ground beef (80/20 is best)
*1 teaspoon olive oil (optional)

Seasoning Ingredients:
*2 teaspoons paprika
*1 1/2 teaspoons ground black pepper
*1 1/4 teaspoons salt
*1/2 teaspoon, packed light brown sugar
*1/4 teaspoon onion powder
*1/4 teaspoon garlic powder
*1/8 teaspoon ground cayenne pepper

Bun Ingredients:
*5 teaspoons active dry yeast
*1/4 cup warm (not hot) water
*2 teaspoon granulated sugar
*2 cups whole milk, warm
*1/4 cup granulated sugar
*1/2 cup butter, semi- melted (warm not not)
*2 large eggs, beaten slightly
*3/4 tablespoon salt
*4 cups all-purpose flour
*2 cups all-purpose flour
*1 large egg
*1 tablespoon water
*1 tablespoon sesame seeds (optional)

Extra Ingredients:
*6-12 slices of cheddar or American cheese (or use your favorite cheese)
*1 tomato sliced
*lettuce
*pickles
*onions, sliced
*12 slices bacon, cooked
*ketchup, mustard or/and mayo

Burger Directions:
~Mix ground and olive oil tougher.
~Form 6 patties and place on a plate.
~Cover with plastic wrap and refrigerate for at least 2 hours.
~Once you remove the patties from the refrigerator sprinkle desired amount of seasoning both sides of patties (you will have extra seasoning to use another time).

Seasoning Directions:
~Mix paprika, pepper, salt, brown sugar, onion powder, garlic powder and cayenne pepper in a small bowl
~Cover until ready to use.
~I store my in an airtight container.

Bun Directions:
~In a large mixing bowl, stir together water, 2 tablespoons sugar, and yeast tougher.
~Allow to sit for 5-10 minutes, or until foamy.
~Add warm milk, butter and 1/4 cup sugar into yeast mixture and mix on low speed (just for about 15-30 seconds) with paddle attachment.
~Add eggs and mix until well combined.
~Add 4 cups of flour and mix at medium speed for 1 minute, scraping down sides as needed.
~Dough will become very smooth.
~Remove paddle attachment and add dough hook.
~Add last 2 cups of flour, and mix on medium for 5-6 minutes (the dough will be sticky).
~Butter the sides and bottom of a large bowl.
~Place dough into bowl and cover with plastic wrap.
~Allow to rise in a draft free area for 2 1/2 hours (I put it in my oven as long as i'm not using it)
~Spread butter over 2 large baking sheets.
~Punch down dough.
~Roll out dough on a lightly floured surface into a about 1/2 inch thick (I roll mine into a circle, but you can do it into a rectangle if you choose).
~Using a round cookie cutter, biscuit cutter, or drinking glass and cut out as many buns as you can.
~Place on prepared pan about 3-inches apart.
~Cover buns loosely with plastic wrap and allow to rise in a draft-free area for 2 hours.
~Preheat oven to 375 degrees.
~In a small bowl, mix egg and water.
~Using a pastry brush, brush egg mixture gently over top of buns.
~Sprinkle with sesame seeds (optional).
~Bake for 15-20 minutes or until tops and bottoms are golden brown and it has a hollow sound with you tap it.
~Transfer onto cooling racks and cool completely.

Time To Make The Burger:
~Grill burgers to desired doneness, only flipping once (I cook mine about 3-5 minutes on each side, depending on how thick the burger is).
~Cut buns in half horizontally.
~Spread the insides of buns with a little butter.
~Grill until golden brown and remove from heat.
~When burgers are almost done, put 1-2 slices of cheese.
~Cover with lid until cheese melts.
~On bottom half of bun place lettuce and tomato.
~Place burger over top of tomatoes.
~Add bacon, pickles, onions, and desired condiments.
~Place top bun on and enjoy.

**If you don't have a kitchen aid mixer or sand mixer, do everything as listed above in a large bowl.  Knead dough until smooth and elastic or 8-10 minutes.

Congee

This is a Chinese Rice porridge.  You can make this on top of the stove, but making it in the instant pot is so easier.   I like that I don't have to check on it when cooking it in the instant pot.  You can also leave out the chicken if you want.

CONGEE 
(serves 6)

Ingredients:
*1 cup jasmine rice
*6 1/2 cups chicken stock for instant pot, 9 1/2 cups for stove top method
*4-6 boneless, skinless chicken thighs (can use a couple chicken breasts if you prefer)
*2 green onions, sliced
*1/2 inch fresh ginger, sliced thin
*1/2 teaspoon salt
*steamed broccoli, chopped (optional)
*sesame seed oil or soy sauce (optional)
*green onions, chopped

Instant Pot Directions:
~Rinse rice 2 or 3 times and drain.
~Put rice, chicken stock, chicken thighs,  2-green onions, ginger, and salt into instant pot liner.
~Close lid and seal.
~Pressure cook for 30 minutes.
~Allow to do a natural release (I will normally allow it to do this for 30 minutes or more, even if the pin drops earlier.  I've even left it for 2 hours on natural release and it comes out fine).
~Remove lid.
~Remove chicken and shred and put back into rice.
~Add in steamed broccoli and stir.
~Stir and allow to sit for a few minutes to thicken up a little bit.
~Serve into bowls and drizzle a little sesame seed oil or soy sauce over the top if you want.
~Sprinkle chopped green onions over the top.

STOVE TOP DIRECTIONS:
~Rinse rice 2 or 3 times and drain.
~In a large stock pan, add rice, chicken stock, chicken thighs, 2-green onions, ginger and salt.
~Bring to a boil, then reduce heat.
~Reduce heat to simmer.
~Stir occasionally so the rice does not clump or stick to the bottom.
~Simmer partially covered  for about 1-1 1/2  hours or until the congee is thickened and creamy (the congee will thicken more as it cools).
~Take off from heat.
~Remove thighs and shred meat.
~Return to congee.
~Add steamed broccoli and stir.
~Serve into bowls and drizzle a little sesame seed oil or soy sauce over the top if you want.

**To warm up leftover congee add a little liquid to it first.  

Butterscotch Cake with Salted Caramel Frosting

This cake was a big hit.   Easy to make and the flavors go so well together.

BUTTERSCOTCH CAKE WITH SALTED CARAMEL FROSTING
(serves 12)

Cake Ingredients: 
*2 cups light brown sugar
*1/2 cup butter, softened
*1 1/2 teaspoon pure vanilla extract
*2 eggs
*2 cups flour
*1 teaspoon baking soda
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/4 teaspoon ground cinnamon
*1 cup buttermilk
Frosting Ingredients:
*1 1/2 light brown sugar
*1 tablespoon + 1 teaspoon flour
*1/4 cup butter
*1/4 cup heavy cream
*1 teaspoon pure vanilla extract
*2 tablespoons butter
*1 teaspoon coarse sea salt

Cake Directions:
~Preheat oven to 350 degrees.
~Grease and flour a 9x13 inch baking pan.
~In a large mixing bowl, cream butter and brown sugar together until smooth and fluffy.
~Add vanilla and mix.
~Mix in eggs once at a time, beating on low until they are just mixed in.
~In a separate bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.
~Alternate mixing in  the flour and buttermilk into the sugar mixture starting with the flour.
~Mix until smooth, scraping down sides of the bowl when needed.
~Pour batter into prepared pan.
~Bake for 35-40 minutes, or until a tooth pick inserted in the middle of the cake comes clean.
~Remove from oven and cool completely before frosting.

Frosting Directions:
~In a small saucepan, mix together all the ingredients except the vanilla, 2 tablespoons of butter and sea salt.
~Heat over medium heat to bring mixture to a boil, stirring often.
~Once mixture comes to a full boil, allow to boil for 1 minutes, stirring continuously.
~Remove from heat and stir in vanilla extract and remaining butter.
~Allow the mixture to cool from hot to warm.
~Stir vigorously every 3-5 minutes, until it becomes warm (do not allow to cool to much or it will set before spreading it).
~Spread evenly over cake.
~Sprinkle sea salt evenly over frosting.
~Allow frosting to set completely before cutting into cake.

Street Tacos

I love these tacos.  I'll take these over American Taco's any day!   The fresh cilantro makes it so good.

STREET TACOS
(makes 4 tacos)

Marinade Ingredients:
*1 pound of steak (i use either strip steak, sirloin steak or a flank steak)
*2 cups freshly squeezed orange juice (you can use store bought oj)
*lime juice, squeezed from 1 lime
*1 teaspoon ground cumin
*1 1/2 teaspoons minced garlic
*2 teaspoons finely chopped fresh cilantro
*1/2 teaspoon salt
*1 teaspoon ground black pepper
Ingredients:
*1 white onion, chopped
*1/8-1/4  cup fresh cilantro, chopped
*8 white corn small tortillas
*Verde Salsa (optional)

Directions:
~Slice steak into thin slices, cut slices in half if they are long (you can grill it first and the slice it if you prefer).
~In a gallon size zip-loc bag, mix all marinade ingredients except the steak.
~Mix well and then add steak.
~Seal and refrigerate for 4-36 hours (I like to marinate over night for more tender meat).
~In a small bowl, mix chopped onions and chopped cilantro, and set aside.
~Remove steak from marinade and discard marinade.
~In a cast iron pan or grill, grill steak until desired doneness (it will only take a 2-5 minutes to cook).
~Remove steak from pan and drizzle a little oil in pan.
~Cook corn tortillas in pan (about 1 minute on each side).
~Remove tortillas from pan.
~Layer 2 tortillas together, spoon steak in tortilla and top with onion cilantro mixture.
~I like top with verde sauce, but it's good without it too.