Chipotle Marinated Flat-Iron Steak Tacos... with Corn-Avocado Relish

Chipotle Marinated Flat-Iron Steak Tacos... with Corn-Avocado Relish. I normally like to use a flank steak whenever I make any type of beef soft tacos. But recently I noticed our local market carrying flat-iron steaks... and they had such a great deal on them. Took my chance and bought a few pieces because I knew I could always pressure-cook the meat and shred it if the meat would end up being tough. But I was really hoping for a tender and flavorful cut of beef.... at an affordable price. So glad I bought a few pieces, because with the great deal at our local market, I ended up finding a new favorite cut of beef! At least one that I wasn't aware of before. 

The flat-iron steak can contain quite a bit of marbling, which is really nice, as it makes the steak quite tender and packed with flavor. The steak usually comes in a rectangular shape and actually looks like the back of a "flat iron"... therefore the name. But the steak can also go by a different name, depending on how each supermarket labels the package... it can be labeled as top blade roasts, or if cut crosswise, as top blade steaks.

I normally don't cook a ton of beef. But every so often, I'll add it to our meals. So with my new found "treasure"... I've been grilling the steaks. Found them to be really tender... almost tenderloin quality. I was really surprised. Maybe it's the Montana cows:). But I did want to introduce you to this different steak cut... in case you've never tried it. It's normally not as expensive as other prime beef cuts.

When it comes to making soft tacos, I usually grill some sweet peppers along with an onion. Then I cut the vegetables in strips and season them with a light chimichurri -style dressing. I'll then serve it alongside thinly sliced grilled meat. ... be it chicken or beef. For this post I used beef, and instead of the grilled vegetables, I made a quick corn-avocado relish... just to vary things up a bit.                                                     
For the most part, I will make the soft tacos using homemade tortillas. I love doubling up when making a batch... and then freezing the tortillas. And since I had some whole wheat tortillas in my freezer that I made earlier, the meal came together rather quickly. Was able to snap a photo of the final dish as my husband was eating away. He was kind enough to hold still for a bit... it's actually one of his favorite meals:). Hope you enjoy...

Note: In case you are interested in making your own homemade tortillas you can see the post here.... HOMEMADE TORTILLAS.

Ingredients for Corn-Avocado Relish:

Tip: You could also make this an avocado-corn relish by decreasing the corn to 1/2 cup and adding an extra avocado. And if you are planning on making this ahead, you may want to add the avocado just before serving, so it won't darken on you... and look fresh:).
And if you are looking to cut down the carbs, opt to skip the tortillas and serve as a salad.

2 cups corn*

1 avocado, diced

1 red jalapeno, minced

1/4 cup cilantro, chopped

3 TBS lime juice

1/4-1/2 cup red onion, diced

2-3 TBS olive oil

salt to taste

* I used frozen and placed under hot running water

Directions:

1. Thaw corn by placing under running hot water, Drain well and place in a bowl.

2. Add jalapeno, onion, cilantro and oil. Mix until combine. Gently stir in avocado and lime juice. Season with salt.

Ingredients for Grilled Chipotle Flat-Iron Steak:

1.25 lb flat-iron steak( you could also use flank, skirt, flap, tri-tip steak)

Marinade:

1 tsp dried chipotle powder (you could use smoked paprika)

2 TBS olive oil

1 TBS fresh cilantro, chopped

2 TBS lime juice

2 garlic cloves, grated

salt to taste

Directions:

1. Mix steak marinade in a small bowl and pour over steak. Spread the marinade all over the steak to completely cover.

2. Place marinated steak in a plastic bag or container to marinate overnight... or at least a couple of hours.

3. Preheat grill on high heat. Place steak on grill and lower heat to med-high. Cook on one side for 3-6 minutes.

4. Flip steak over and grill for an additional 3-6 minutes ... time depends on how well cooked you like your steak. Allow to rest for at least 5 minutes. Slice... and serve with Corn-Avocado Relish. Use some soft tortillas to wrap it all up, if you like.

Light and Tender Pumpkin Muffins... using Spelt Flour.

Light and Tender Pumpkin Muffins... using Spelt Flour. I know, I know... pumpkin related baked goods are more of a norm during the Fall season or for the Thanksgiving holiday. But I am sure many of us have leftover pumpkin puree stashed in our freezers... or extra cans in our pantry. Well, I do anyway:). Actually, I make sure to have some extra pumpkin puree, so I could bake these muffins throughout the year.... because pumpkin is good for you:)!

Some time ago I invented this pumpkin muffin recipe when I realized I could substitute pumpkin puree for the mashed banana in my banana bread recipe....truthfully, I had some leftover pumpkin I needed to use up and just took my chance:). But the Starbucks Banana Bread recipe is probably the most used recipe off this site... and I'm not kidding. I tend to have banana bread/muffins in my freezer most of the times and I no longer make any other banana bread. Actually I stopped searching for other banana bread recipes ever since I made the Starbucks' version. Too simple. Too good. But I do need to back up a bit and mention that I now make an adapted version of the original..... using less sugar and some extra light olive oil. Slight changes, but we like the recipe that way.

This is the type of recipe comes together quickly(I use a fork to mix everything, but you can use a mixer)... and the muffins come out light and moist. Plus, I've managed to vary the recipe from time to time, by using all sorts of flours and mixing in various additions... like nuts, chocolate, apple chunks, dried fruit, etc. So we never get tired of it:).

This past Thanksgiving, I received a hostess gift from a sweet friend who came over for a week-long visit. I'm always amazed how some people really make it a point to gift you with items that are such a blessing. Gifts that get used in practical ways.... such as beautiful kitchen towels (I really needed some, but how did my friend know?!), a package of tea, some vanilla pods, and a container of pumpkin pie spice... among other things. Such practical gifts, yet lovingly put together... and every time I use the pumpkin pie spice, I think of her.

The pumpkin puree can easily be exchanged with any winter squash/butternut squash puree. Actually, I made a 9x5 inch loaf, instead of the muffins... using some winter squash from the fall that was baked and pureed. It was delicious. I haven't yet experimented with using homemade apple sauce, carrot puree, zucchini , beets or other similar purees... though I have used pureed frozen strawberries We really loved the the strawberry flavor, and plan on experimenting with other purees... I've also substituted the sugar with less honey... which works.

In any case, I thought to share a recipe that has been made over and over in our house. Normally, I'll make more than one batch at a time... to freeze for later. While I've never added a frosting to these muffins... a good spiced cream cheese frosting would really go well together... and then you can just call them cupcakes:). Hope you enjoy...               

Note: A 29 oz can of pumpkin puree, makes about 3 batches... with a bit of pumpkin puree leftover( maybe 1/3 cup). I tend to add an extra TBS of pumpkin to each batch, this way I don't have to worry about the extra puree... really, doesn't affect the outcome too much. You can likewise freeze the extra puree and use it in scones, pancakes, cookies, etc.

Tip: You can easily bake this in a 9x5 pan... increase baking time to 50-60 minutes.


You will need: Feel free to adjust sugar to taste. We don't mind less sugar, but if you are not used to less sugar in your sweets (or if you are making these for guests), you might want to use the full cup amount. 

2 cups whole-grain spelt flour( can use all purpose flour)

1 tsp baking soda

1 ⁄4 tsp salt

2 tsps ground cinnamon

1 tsp pumpkin pie spice

1 ex-large egg

2/3-1 cup sugar

1 ⁄2 cup light olive oil

1 tsp vanilla extract

3-4 TBS buttermilk*

1 cup pumpkin puree

chopped pecans, optional

* I add 2-3 tsps lemon juice to whole milk and let sit until curdled. I've used 3 TBS soured milk...and I've also used 1/4 cup(to use up all my soured milk); the reason for the range. 

Directions:

Preheat oven to 325 deg F. Line muffin tin with liners. Set aside.

1. In a bowl, whisk together the flour, baking soda, spices and salt. Set aside.

2. In another bowl, mix together the egg, sugar, vanilla and oil until combined. Add to the flour mixture and mix thoroughly.... it's quite stiff.

3. Add the buttermilk and pureed pumpkin and mix until combined.... batter loosens up a bit. If using nuts, fold in 1 ⁄2 c chopped walnuts ... otherwise scoop batter( one regular ice scream scoop should fill each muffin liner) into prepared muffin tins. Top batter with remaining 1 ⁄3 c chopped walnuts( if using).

4. Bake for 24-25 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool for 10 minutes on a wire rack before removing from pan. 
~After the muffins cool, I like to freeze mine... they somehow get better, sort of like banana bread which is best eaten on the following day.

Classic Sponge Cake...great for making layered cakes or Tiramisu.

Classic Sponge Cake... great for making layered cakes or Tiramisu. I know this recipe might not be new to most, but I felt the need to add it to my "cookbook"( aka, recipe index)....for those days when I don't have time to make savoiardi... or when I need a simple sponge cake as a base for a quick dessert I want to make without too much fuss.

I've made plenty of foam cakes in my life... where eggs are used as the "leavening". There's the Genoise Cake... that's when whole eggs and sugar are beaten over a warm water bath until light and airy...then flour is added with a tiny amount of butter.

Then there's the Sponge Cake... where the eggs are separated; egg yolks are beaten with a bit of sugar until thick and lemon colored, and the egg whites are beaten until stiff and then folded in. There's no added fat in the sponge cake, and it's also a tad bit sweeter than the genoise.

In any case, both are great for using as a base to making all sorts of cakes. I've made both versions and have to say that I like them both. And because I love visiting Nicole's site at The Galley Gourmet, I thought to share her version of the sponge cake which inspired me to make this particular recipe.

The sponge cake is a great recipe to have on hand.... especially if you want to eliminate a store-bought package of lady fingers when making tiramisu or any other cake for that matter. The nice part is that you can actually make the sponge cake ahead, freeze it, and then pull it out the same day you plan on making a dinner dessert. It comes in handy when you want to make a quick tiramisu... or when you want to use up some leftover whipped cream, some fruits, mousse, preserves, pudding and the like.....just simply turn it into a trifle, or a cake. And if you aren't keen on a traditional tiramisu with coffee, there are other great options, such as a Limoncello Tiramisu or even a Pumpkin Tiramisu. Just recently Mihaela from De Prin Lume Adunate posted a Sour Cherry Tiramisu.... which looks delicious.

In any case, I'm posting this recipe as a reference for myself... and for any of you who would like to try it. Hope you enjoy...

Note: I made the Tiramisu based off of  James Martin's Tiramisu Recipe... used marsala wine and Kahlua to taste. His version only uses egg yolks, which are heated through, to make the cream.  So if you would like to try the recipe, just click on the link.

Tip: Room temperature eggs give more volume when they are beaten... though cold eggs are easier to separate. So separate cold eggs... and then bring the eggs to room temp(about 30 minutes or so) before beating. In a hurry, I've also warmed the eggs a bit by placing them in a bowl of hot water( bain marie style)... and then whisking them.

You will need: adapted from Galley Gourmet and originally from Joy of Baking

1 cup all purpose flour

2 TBS cornstarch

6 extra large egg yolks

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

6 extra large egg whites

1/4 teaspoon cream of tartar*

1/3 cup granulated sugar

* Cream of Tartar is added when beating egg whites to stabilize the whites... it increases their tolerence to heat and provides better volume. I have to say that I've done sponge cakes before, where I didn't use cream of tartar, and I still had a nice rise, but if you want to be on the safe side, use the cream of tartar:)

Directions:

Preheat the oven to 325ºF.

~Line a 9 1/2-inch(if you want to make a round layer cake) springform pan with parchment paper.
OR
 ~Line a 11x17 inch rimmed cookie sheet pan( if you want to make a square/rectangle cake) with greased parchment paper....which is what I used.

1. In a mixer bowl, add the yolks, 1/4 cup sugar and vanilla.... beat on high speed until thick and pale yellow about 3 minutes.

~You can use other flavorings besides vanilla, depending on how cake is used... almond extract is good, I've even added lemon and orange zest.

2. Scrape the mixture into another large bowl and sift the flour evenly over the top, but do not mix in. Set aside.

3. Wash, clean, and completely dry the bowl of the stand mixer. Add the egg whites along with the cream of tartar. Beat until soft peaks form.

4. Gradually add the 1 /3 cup sugar and beat until stiff, but not dry.

5. Using a rubber spatula, gently fold 1/2 the egg whites into the floured egg yolk mixture you set aside earlier. Gently fold in the remaining whites until no streaks remain.

6. Pour the batter into the prepared pan, evenly spread it out all the way to the edges, and smooth the top using an offset spatula... try to smooth it out as evenly as possible, without deflating the air out of the batter.

~If using a round 9 1/2 inch springform cake pan, bake for 35-40 minutes, or until the top springs back when lightly pressed and it has a light golden color.

~ If using a 11x17 inch rimmed baking pan, bake for 18-20 minutes or until top springs back when lightly pressed and it has a light golden color.

7. Slide a thin knife around the cake perimeter so that it loosens a bit....and let cool in the pan, on a rack for 10 minutes. Gently invert the cake and peel the parchment paper. Place on a rack right side up to cool completely.

I usually make the sponge cake at least a day before I assemble any cake. I wrap and freeze...and then defrost when I need it. I've also cut the cake in smaller pieces to freeze... this way I can defrost just enough for a couple of servings.  

"Eggs Benedict" Mexican-Style... or Poached Egg on Hash browns with Guajillo Chile Salsa

"Eggs Benedict" Mexican-Style.... or Poached Egg on Hash browns with Salsa Roja. I think I just invented a new dish... well, sort of. I admit this dish was mostly inspired, though the finishing touch was my own personal attempt at creating a dish I had never had or made made before... In the process, I named the dish, "Eggs Benedict Mexican-style". It's my new favorite brunch dish, as it's so much healthier than the classic Eggs Benedict... which I allow myself on rare occasions. Actually, this could very well be my signature dish.... because, nowadays, everyone has to have a personal signature dish:). But seriously, I'll have to give credit where credit is due...

After making a couple of Rick Bayless's salsas, from his book Mexican Everyday, I happened to leaf through some of his other recipes. As a side note in his book, he mentioned a breakfast dish he and his wife had made... in celebration of their 25th wedding anniversary. It was a simple dish consisting of some hash browns smeared with a bit of guacamole, topped with a poached egg, and a sprinkling of some chopped cilantro. So simple, that I wondered why I had never thought of it. Oh, I'll make breakfast using hash browns, eggs, and guacamole or salsa. But to put them together like he did, well, I'll be honest.... I never thought of it before.

So that's when I got inspired to make his dish... just like he mentioned it in his book. It sounded so good to me, that I knew I'd make it. And because I had just made his salsa roja, an idea came to me. Why not make Mexican-style eggs benedict? That's where my dish differs a bit from Rick Bayless's.... the addition of the salsa roja. The salsa makes the dish that much better(in my opinion).... and it mimics the classic eggs benedict. Pretty unique, I thought.

The mexican-style version is also much lighter in calories, is gluten-free, and.... well, it's different. I have to say this was a winner of a recipe for us! We loved it....and it made our Saturday morning breakfast so much better. Will be making the dish again.... made it again, and loved it just as much:). Hope you enjoy...

Note: While you can use store-bought hash browns, salsa, and guacamole, you can also make your own, as I did. Just click on the ingredient list, and the links will take you to the recipes I made some time ago.

You will need:

Homemade hash browns

Homemade guacamole

Poached eggs

Homemade Salsa Roja(Guajillo chile salsa)

Fresh cilantro

Directions:

1. Make guacamole and set aside.

2. Make hash browns and keep warm.

3. Poach eggs.

4. Place hash browns on individual serving plate, smear about 1 TBS guacamole and place poached egg on top.

5. Pour some salsa roja( add to taste, as the salsa is a bit tangy... but I like tangy:)) on top of poached egg, and sprinkle with chopped cilantro.... you may want to have the salsa roja at room temp, or a bit warmer.

2 Simple Salsas....Salsa Roja and Tomatillo with Smoky Chipotle Salsa

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2 Simple Salsas... Salsa Roja( Guajillo Chile Salsa) and Tomatillo and Smoky Chipotle Salsa.
I'm glad I picked up a cookbook from my bookshelf the other day. And even though I've looked through my cookbooks many times, I still enjoy grabbing an armful of cookbooks and plopping on the sofa to re-read them. There's always a new recipe that I missed before... or an old recipe that I meant to make, but never got the chance. New technology has now made recipes available at the click of a button. It's easier... no need to store books. But every so often I miss leafing through cookbooks... there's nothing like having the hard copy in my hands.

I don't know about you, but when I have the chance to eat at a Mexican restaurant, I look forward to the chips and salsa. I probably enjoy the salsas more than the actual meal:). The salsas are so different in texture and flavor. Not one is alike.

When it comes to making my own salsas at home, I've often limited myself to making the usual salsas that involve fresh tomatoes, fresh jalapenos, an onion, some cilantro and a bit of lime juice... or pico de gallo. And from time to time, I may make the salsa verde, guacamole, or the black bean and corn salsa.... even the quick, budget-friendly avocado sauce. They are all excellent. But recently I managed to make 2 different salsas, opening the door to a new way of making salsa for me... using various chiles to add depth and flavor.

I've learned that in order for a good salsa to gain that depth of flavor, the ingredients(some or all) need to be roasted or grilled. When using raw ingredients, the flavor can be a bit more harsh. Granted I still love a fresh salsa... especially during the summer months when tomatoes and peppers are at their peak. But it's good to have a back-up for the fresh salsa....

I happen to really like Rick Bayless's style of cooking. I've learned a ton from him....like using simple ingredients and simple techniques to create dishes with maximum flavor. The salsa recipes I'm sharing today actually come from his cookbook Mexican Everyday... if you remember, I posted a tortilla soup recipe not too long ago. It, too, comes for the same book, and it happens to be my absolute favorite tortilla soup.

The really nice thing about salsas is that they can be used with so many dishes.... and I think that's why I love making salsas. Plus, they aren't calorie-laden and are the perfect "topping" for all sorts of dishes... from burritos, to enchiladas, to soups, to scrambled eggs. Or in my case, a new brunch dish that I recently made and loved... will be posting it soon:). Hope you enjoy...

Salsa Roja(Guajillo Chile Salsa)

Note: This salsa is somewhat tangy... as would be expected from using tomatillos.

Tip: You can use 16(1/4oz) dried arbol chiles instead of the guajillo chiles...and you can skip the oil and dry roast the chiles if you prefer.

You will need: adapted from Mexican Everyday

2 TBS oil

2-3 dried guajillo chiles (1/2 oz.), stemmed

3 cloves garlic, peeled

4 tomatillos, husked and cut in half

1/2-3/4 cup water

salt

Directions:

1. Break stems from chiles and shake to remove as many seeds as will come out easily....

2. Heat a large skillet over medium heat. Add the oil. To the hot oil, add the chiles and press on them for a few seconds until they have changed color slightly and are aromatic, turn and do the same on the other side.... this should take no longer than a minute(20-30 seconds on each side).

3. Use a slotted spoon to move the chiles to a high speed blender, leaving behind as much oil as possible.... I add some of the oil to the blender.

4. Wipe out the skillet with a paper towel, and heat on medium-high. Add the tomatillos, cut-side down, and the garlic. Allow to brown.

5. When the tomatillos are well-browned, about 3-4 minutes, turn everything over and brown the other side.

6. Place tomatillos in blender( I used my Vita-mix for this) and combine with the chiles. Stop blender and add some water( I added a little more than 1/2 cup). Blend on high until salsa is super smooth.

7. Season with salt.... adjust consistency of sauce with additional water if needed.

~~~~~~~~~~~~~~*****~~~~~~~~~~~~~~~~~~

Tomatillo with Smoky Chipotle Salsa

Tip: A little cilantro is always welcome in a chipotle salsa, as is grilled/roasted green or white onion.

You will need: adapted from Mexican Everyday

3 garlic cloves, peeled

4 medium tomatillos, husked, rinsed and cut in half*

2 canned chipotle chiles en adobo (or more if you like really spicy salsa)

1/4 -1/2 cup water

Salt to taste

* I substituted 2 roma tomatoes for 2 tomatillos

Directions:

1. Heat a large nonstick skillet over medium-high heat. Place the garlic and tomatillos, cut side down.

2. Cook tomatillos until they are well browned, 3 or 4 minutes... then turn everything over and brown the other side. The tomatillos should be completely soft.

3. Remove the garlic and tomatillos from skillet and add it to a food processor or blender along with the chipotle chiles and 1/4 cup water. Process to a coarse purée.

4. If needed, thin the salsa with a little additional water, if necessary just to give it an easily spoonable consistency. Taste and season with salt. Allow to cool down before serving.

Chewy Date and Nut Bars...without butter.

Chewy Date and Nut Bars... without butter. Whilst looking for a quick snack bar that would be somewhat healthy, I chanced upon King Arthur Flour's Chewy Date and Nut Bars. The recipe was rather simple, and I noticed it required absolutely no butter. I rather liked the idea of not using butter... it would be a great dessert/snack...and dairy-free. While I do use dairy products, I felt this would be a wonderful recipe to have on hand... just because it allows you to bake even when you're all out of butter:).

While the recipe sounded really good just the way it was, I decided to change it up a bit. Didn't feel there was a need for 1 cup of sugar when there was also quite a bit of dates in the recipe... dates are rather sweet, so I felt confident enough to cut down the amount of sugar(maybe I could have cut it down further). I also didn't have any white flour in the house, so I decided I could just add some whole wheat flour, some ground up oatmeal, and a bit of unsweetened shredded coconut for flavor. I then substituted the walnuts with sliced almonds... only because I had a big bag of the sliced almonds and really wanted to use them up. But I'm thinking next time I'd love to use some pecans, just to see the difference.

Overall, the bars were a delicious treat... a cross between a granola bar, a blondie, and a Larabar.... all mixed into one. I simply loved the chewiness and moistness of these bars and prefer to cut the bars in smaller squares. It's a perfect kids' lunchbox treat, a picnic/potluck dessert, or even a quick snack-on-the-go. Hope you enjoy....

Note: While I chose to alter the original recipe, you can easily make the original version.... I've noted the changes below.

You will need: adapted from King Arthur Flour Cookie Companion

3/4 cup white whole wheat flour*

1/4 cup unsweetened shredded coconut*

1/4 cup finely ground oatmeal*

1/4 teaspoon salt

1 teaspoon baking powder

2 eggs

1 tsp vanilla

2/3 cup brown sugar, packed( original used 1 cup)

1 cup (4 ounces) sliced almonds(original used walnuts)

1 cup (5 ounces) dates, chopped

* You can substitute a total of 1 1/4 cups all purpose flour for the whole wheat flour, coconut and oatmeal I used.

Directions:

Preheat the oven to 400 degrees F.
Line an 8x8" glass baking pan with parchment paper and set aside.

1. In a small bowl, whisk together the flours, coconut, salt and baking powder.

2. In a larger bowl, whisk the eggs until they're lightened, then add the brown sugar and flour mixture, stirring until completely mixed, do not overmix.

3. Add the nuts and dates.

4. Scrape the batter into the prepared pan... Batter is sticky and heavy.... you may need to wet your hand and smooth out the top...or use the back of a spoon that's been oiled.

5. Bake until the top is just golden brown and a toothpick inserted in the middle comes out clean... 12-18 minutes. They are done when they are golden brown and the top of the bars is shiny. The center should be slightly moist and when tested with a toothpick... a few moist crumbs will remain. Overbaking will dry the bars out.

6. Cool them completely before cutting into small squares.

If desired, dust the tops with powdered sugar.