Posts tagged ‘tomatoes’

April 10, 2010

Wedge Salad

This salad is just so good whenever I see it on a menu I have a hard time NOT ordering it. You definitely need a knife and fork!

Wedge Salad

1/4 of a head of iceberg lettuce (a wedge)
3 slices bacon, chopped
blue cheese
pine nuts
1 small roma tomato, de-seeded, diced (or sundried tomato strips)
Croutons
kosher salt and pepper
Ranch or blue cheese dressing

Cut a wedge out of a head of iceburg lettuce and don’t separate the leaves.

Top with the rest of the ingredients and drizzle with ranch dressing. Serve with a knife.

Easy as that!

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December 11, 2009

Cuban Braised Beef

I have been looking for a good shredded beef recipe for some time and my slow cooker is my favorite tool right now so this recipe was right up my alley. Fast and easy and ready when I get home. This was such a good recipe and I just added a little more flavor and heat with jalapeno and my favorite mexican cheese – Cotija. Cotija is a very salty flavored crumbly cheese. You have probably eaten it many times if you eat at mexican food restaurants it’s the white cheese crumbled on top of your beans. I put it on salads too, it’s so good – my daughter likes it as well.

Adapted from Real Simple recipe for Cuban Braised Beef and Peppers

1 –  1 ½ lb flank steak, cut crosswise into thirds
28 oz diced tomatoes
2 red bell peppers, ½ inch thick slices
1 onion (cut into 1/8)
2T. chopped cilantro
2t. oregano
1t. cumin
1t. cayenne
2 cloves garlic, minced
1 jalapeno (or 1/4 of a small can of jalepeno)
1avocado
Cilantro (for garnish)
Cotija (for garnish)
Tortillas or Rice

COMBINE tomatoes, oregano, cumin, cayenne, garlic, jalapeno, cilantro, salt and pepper in the slow cooker. Add onions and peppers and stir. Push flank steaks into the vegetables. Cook on low for 8 hours.

PLACE atop rice or on tortillas. Top with cilantro, avocado slices, and cotija cheese.