Grilled Chicken and Steak Fajitas......Featuring TortillaLand Tortillas

Have you ever heard or tried TortillaLand Flour Tortillas?  If not, I highly recommend that you see if your area sells them.  These are very different tortillas.  They are refrigerated and you make them fresh.  One of the TortillaLand's slogans is, "So Fresh They Haven't Even Been Made Yet".  


I was contacted to sample TortillaLand Flour Tortillas.  They asked if I would focus on a Back to School recipe.  My daughters started High School about a month ago.  We are extremely busy between work and school schedules.  I'm always looking for family friendly recipes that everyone will like.  


My daughters love tacos but I wanted to do something a little more interesting so I made Chicken and Steak Fajitas.  The great thing about Fajitas is that everyone can pick their favorite meat and toppings.  These were a huge hit.  The rub I used on the chicken and steak had wonderful flavor.  My daughters made their own Tortillas in a skillet since it only takes about 60 seconds.  The Tortillas taste so fresh.  We loved them!


Check out TortillaLand's website for their store locator.
http://www.tortillaland.com/where-to-buy/  


Stay up to date on Facebook (facebook.com/TortillaLand) and Twitter (@TortillaLand)


Go to http://www.tortillaland.com/ for recipe ideas, store locator and to enter their current giveaway where you could win 3 iPads!!!


Disclosure:  Representatives for TortillaLand Tortillas provided me samples and information but all thoughts and opinions are my own.  My entire family really like these tortillas.  Thank you TortillaLand!

Grilled Chicken and Steak Fajitas

Recipe by Jamie at Mom's Cooking Club

Recipe for Rub by How to Grill, Steven Raichlen

Ingredients

1 1/2 lbs beef sirloin steak

1 - 1 1/2 lbs boneless chicken breasts

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon coarse salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

2 limes

1 red bell pepper

1 green bell pepper

1/2 yellow onion

Topping ideas:  salsa, sour cream, diced avocado, shredded cheddar cheese. (Colby and Monterey Jack cheese are also good choices)

Directions

1.  Place the sirloin steak in a glass or nonreactive baking dish.  Place the chicken in a separate glass dish.  Combine the chili powder, coriander, salt, cumin, garlic and onion powders, and black pepper in a small bowl.  Mix well.  Rub this spice blend over the steak and chicken breasts.  Let stand for 10 minutes.  Squeeze the limes over the beef and chicken.  Marinate in the refrigerator for 30 minutes to 1 hour, covered.

2.  Cut bell peppers into strips.  Cut onion in slices.  Saute in skillet with a little olive oil until onions get tender and peppers get a little charred in spots.  Place in a serving dish.

3.  Grill steak until desired doneness and chicken until cooked through.  Let rest a few minutes.  Cut steak and chicken in strips and place on serving platter(s).

4.  Cook TortillaLand Flour Tortillas or warm other packaged tortillas.

5.  Place steak, chicken or both in center of tortillas.  Top with pepper and onion mixture.  Add favorite extra toppings as desired.  Fold up, eat and enjoy!

TortillaLand Flour Tortillas have just 5 simple ingredients: Wheat Flour, Water, Canola Oil, Salt and Sugar.

TortillaLand Flour Tortillas take about 60 seconds to cook. They will puff up as they cook and get lightly golden.

Sauteed Green Peppers, Red Peppers and Onions

The Fajita Spread.....Grilled Chicken and Steak, Peppers and Onions, Salsa, Shredded Cheese, Sour Cream, Avocado.  Serve with freshly made TortillaLand Flour Tortillas for a family friendly meal.

Enjoy!

Mom's Cooking Club Lesson: Does your grocery store carry TortillaLand Flour Tortillas?  If not, then take this Store Manager Product Request Form to your local store. 

See attached link: http://www.tortillaland.com/deliver?id=17 

My grocery store, Publix, does not carry TortillaLand Tortillas so I'm planning on taking this request form to my store manager.

Barbecue Sirloin and Blue Cheese Salad.......The Kids Cook Monday!

My girls helped me in the kitchen last night before they went out trick or treating for Halloween.  This was a quick meal to put together and it was delicious.  The spice rub was perfect on the steak.  If you're a fan of blue cheese, you will love the combination of the cheese with the beef.  If your kids don't like Blue Cheese (like mine), just don't include it on their plate.  The salad dressing uses a few ingredients and it was light and refreshing.  This was a very good salad entree meal that my family will make again.  For other family meal tips, check out The Kids Cook Monday website.   

Click here for printable recipe on Myrecipes.com

Barbecue Sirloin and Blue Cheese Salad

Recipe by Cooking Light

Yield: 4 servings

(serving size: about 1 1/2 cups salad, 3 ounces steak, and 2 tablespoons cheese)

Ingredients

2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound lean sirloin steak, trimmed
Cooking spray
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra-virgin olive oil
6 cups torn Bibb lettuce ( I used 1 bag of pre-packaged Sweet Butter lettuce mix)
3/4 cup thinly sliced peeled cucumber
1 cup red bell pepper strips ( I used a green bell pepper - that's what I had in my fridge)
1/2 cup thinly sliced shallots
1/2 cup (2 ounces) crumbled blue cheese


Preparation

1. Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

3. Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.

Note:  I did add a little more oil to my salad dressing based on my taste.  Adjust how much oil you use based on how you like the taste of your salad dressing.

Marissa read the recipe on her own and mixed up the steak spice rub...... 

.......and rubbed the spice mixture on both sides of the sirloin.  Marissa also mixed up the salad dressing and Mariah helped me cut the vegetables for the salad.

My husband, Mike, grilled the steak and cut it in thin slices.  The rub on the steak was delicious and it's one I will use again.

Enjoy!

Mom's Cooking Club Lesson:  All-in-one meals like this are a great way to get your lean protein and vegetables all in one plate.  You can take your favorite grilled beef, chicken or shrimp and add it to a salad with your favorite vegetables.  Try a light and flavorful vinaigrette like this one to complete the taste.   

Teenage Zombies!

Hope everyone had a fun and safe Halloween!

Cooking Light Virtual Supper Club - Fall Favorites with Beef Daube Provencal

The Cooking Light Virtual Supper Club is back this month with the September theme of Fall Favorites.  Now, I know it still feels like summer, but Fall is just around the corner. (my favorite time of year)  The 5 bloggers who make up the Cooking Light Virtual Supper Club wanted to help inspire you with some Cooking Light recipes that remind us of fall flavors.

I chose to make the main dish.....Beef Daube Provencal.  A classic french braised beef, red wine and vegetable stew.  This is such a hearty and comforting stew.  Very rich in flavor and the beef turned out so tender.  Perfect for fall and the cooler months coming up.

Click here for the Beef Daube Provencal recipe on Myrecipe.com

Here's the rest of our Fall Favorites menu......

Val (More Than Burnt Toast) - Frisee, Baby Spinach and Golden Beet Salad

Jamie (me) - Beef Daube Provencal

Shelby (The Life & Loves of Grumpy's Honeybunch) - Butternut Squash Blue Cheese Gratin

Patsy (Family, Friends & Food) - Roasted Cauliflower with Browned Butter

Sandi (Whistlestop Cafe Cooking) - Pecan Pie Ice Cream

Go to each individual blog link for more details on their recipes.

Enjoy!

Mom's Cooking Club Lesson:  Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. Braising is best done in a crock pot, pressure cooker or Dutch oven.  Cooking the meat slow, moist and over low heat is how to take a less expensive, tough cut of meat and turn it into something tender and flavorful. 

Udon-Beef Noodle Bowl

I can't believe it's already August.  I know time is flying by when it's another month of the Cooking Light Virtual Supper Club.  My four other Supper Club friends want to share another great menu with you this month.  The theme for August is, "A Visit to Chinatown".  

Making Asian-style food at home always tastes so good and flavorful.  Who needs take-out when you can make these dishes at home.  I made Cooking Light's Udon-Beef Noodle Bowl.  What a satisfying and comforting meal.  Really delicious.

Note:  I used more beef than the recipe called for, a little over a pound.  I also couldn't find udon noodles in my grocery store so I used dried lo mein noodles which I found in the Asian section of my store.  Spaghetti can be substituted as well.  Season with salt and pepper to taste.

Click here for the Udon-Beef Noodle Bowl recipe on Myrecipe.com   

What did my other Cooking Light buddies bring to our Chinatown menu?

Sandi (Whistlestop Cafe Cooking) made Asian Turkey Cabbage Cups

Val (More than Burnt Toast) brought Salt-Baked Chicken

Shelby (The Life & Loves of Grumpy's Honeybunch) made Ma Po Tofu

Patsy (Food, Family and Friends) made Pork & Stir Fried Veggies in Spicy Sauce

Jamie (me from Mom's Cooking Club) made Udon-Beef Noodle Bowl

Hope you enjoyed this month's menu.  I'll be back soon with more recipes and don't forget to check back in September for another meal with the Cooking Light Virtual Supper Club.   

Enjoy!

Mom's Cooking Club Lesson:  Udon Noodles are thick wheat flour noodles and are very popular in Japanese cuisine and used often in hot soup. 

Build your own taco salad

We have had many "taco nights" but I wanted to do something different so I came up with this taco salad.  You start with a base of lettuce ( I used romaine and iceberg), serve it with seasoned hamburger meat and a bunch of different add-ins to make your own special taco salad.  This was a big hit with my family.  My husband and 2 daughters (and me too) loved it.  So turn your taco night into taco salad night! 

I adapted a taco seasoning recipe I found on Allrecipes.com.  I used this to season the hamburger meat instead of buying the packet of taco seasoning.  It was quick to put together and I liked the fact I knew exactly what ingredients were going into the mix.

Taco Seasoning

Slightly adapted from Allrecipes.com

Makes 1 ounce

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, cayenne pepper, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
 
To make seasoned hamburger meat:
 
Brown 1 - 1.25 pounds of lean ground beef in skillet.  Sprinkle the taco seasoning mix over the ground beef and add 2/3 cup water.  Stir well.  ( I used all the taco seasoning for about 1.25 pounds of meat )  Reduce heat and simmer for about 10 minutes.  
 
Add-ins for your taco salad:
 
Tomatoes
Black Beans
Diced Avocado
Corn ( I grilled corn on the cob to give it that charred smokey flavor...so good)
Blue Corn or regular Tortilla Chips
Shredded Cheese ( I used Cheddar but use your favorite)
Salsa

To build the taco salad:

Place lettuce on plate or a salad bowl.  Add seasoned ground beef and your chosen "extras".  Top with your favorite ranch salad dressing.  Eat!

Enjoy!

Mom's Cooking Club Lesson:  The seasoned hamburger meat is on the spicy side but it cools down some when mixed with the other ingredients. Adjust the spices (less chili powder, cayenne pepper and black pepper) based on your family's taste.  

A Fun Giveaway - Old El Paso "Tackle the Taste" Gift Pack

I'm having another giveaway!  Thanks to Old El Paso and MyBlogSpark for providing this football themed gift pack to one of my readers.  I was also lucky to receive one of these giftpacks and I can't wait to use it for the Superbowl on February 7th, 2010.

Included in your Old El Paso "Tackle the Taste" Gift Pack are:

 Two free cans of Old El Paso Green Chiles, a football-shaped ceramic serving platter, two sets of football-themed plates and cocktail napkins as well as a themed table runner.

See below to fnd out how to qualify for this gift pack.

I have used Old El Paso green chilies for many years.  I use it in chili, dips, nachos and many other dishes.  I used a can to make this Bean and Beef Enchilada Casserole.  This recipe came from a Better Homes and Gardens Cookbook called Every Meal Easy.  It was a very good, hearty casserole.  The green chiles add that wonderful Mexican flavor to the enchiladas.  In addition, the green chiles are also so convenient and easy to use.  This casserole has layers of corn tortillas, seasoned beef and beans, a sour cream mixture, enchilada sauce and cheese.  (Yummy!) 

Enjoy!

Click here for the Bean and Beef Enchilada Casserole recipe on the Better Homes and Gardens website.  

Old El Paso Green Chiles, which come in 4.5 and 7 oz cans, are a simple way to liven up your go-to favorites. Fat-free and with only 10 calories per serving, Green Chiles are not spicy, but will add a unique flavor to your dishes that the whole crowd will love!

Click here for a .55 cent off coupon on a can of Old El Paso Green Chiles

For a chance to win the Old El Paso "Tackle the Taste" Gift Pack, please leave a comment telling me what your favorite recipe is using a can of diced green chiles or tell me what you're planning on serving for Superbowl Sunday.

The deadline to leave a comment is this Saturday, January 23rd at 12 midnight Central Time.  I will announce a winner on Sunday, January 24th.  Winner will be chosen through Random.org.  Giveaway open to residents from U.S. and Canada only.  Please leave your email address in your comment if you don't have an email contact on your blog or if you don't have a blog.

Disclosure:  Thanks again to Old El Paso which through MyBlogSpark has provided the information, coupon, Green Chiles, prize pack to me and an additional prize pack to one of my readers.

Mom's Cooking Club Lesson:  If you want to keep the Bean and Beef Enchilada Casserole on the lighter side, then use lean or extra-lean ground beef, light sour cream and reduced fat cheese.

Shepherd's Pie

Make this and your family will love you.....I promise! Seasoned ground beef with peas and carrots with a topping of Yukon Gold mashed potatoes. What more can I say. This is a one dish meal that pleases everyone.

The recipe comes from Food Network chef Danny Boome.

Click here to view and print recipe from Foodnetwork.com.

Speaking of Food Network, check out the website, VickyandJen.com, a podcast and family resource site. They have a podcast series called Ask-a-Chef that feature interviews with various Food Network celebrity chefs and other chefs as well. VickyandJen.com have recipes, activities for kids and a blog in addition to their podcasts. It's a really neat website, so stop by and take a look.

Now, back to my Shepherd's Pie.

Look what's underneath that mountain of potatoes.....peek-a-boo, I see you!

Who wants a bite?

Enjoy!

Mom's Cooking Club Lesson: Per Wikipedia, the term Shepherd's Pie, also called Cottage Pie, dates back to the 1870's. Early cookbooks show that Shepherd's Pie was made using leftover roasted meat with a bottom and top crust of mashed potatoes. With a recipe dating that far back, you know it's going to be a great comfort meal.

Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

I decided to participate again this week in the Beef. It's What's for Dinner Challenge. When I saw that this week's chosen recipe was Pot Roast, I knew I wanted to give it a try. I usually make pot roast in my crock pot. This recipe cooks it in a stockpot on the stove. I used a beef shoulder roast which is a leaner cut than the chuck roast I normally use. The pot roast turned out tender and very flavorful. The gravy you make out of the liquid was simple to make and delicious. The recipe calls for apple cider but I used apple juice instead. The sweet potatoes are more savory than sweet. If you like the flavor of ginger, you'll like these sweet potatoes. This was a perfect dinner to celebrate the start of Fall.

Click here for the recipe on the Beef. It's What's for Dinner website.

Enjoy!

Mom's Cooking Club Lesson: The Beef. It's What's for Dinner website has an excellent section called Lean Beef. You can download a wallet card called 29 Ways to Love Lean Beef. It is very informative and a great way to help you choose leaner cuts of beef when you go grocery shopping.