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Saturday, September 30, 2017

Steak Tacos with Chimichurri Sauce / #SundaySupper

Although you may look at the ingredient list for my Steak Tacos w/ Chimichurri Sauce and think it is too long, with way to many ingredients, it really is easy and quick to make. I think you are going to like this version of chimichurri sauce. I made a few changes to the traditional sauce, like not using pimentos, cooking the red peppers, and soaking the diced red onions in the cider vinegar mix.
If you are like me, and you have a lot of interruptions when you are cooking, I recommend not putting any ingredients together until all of them are measured out and sitting right in front of you. It's so much easier, and when you have a long list, it makes the cooking go quicker. Really! 
 

 Steak Tacos w/ Chimichurri Sauce 
(printable recipe at end of page) 
(makes 8 tacos)
1/2 cup Apple Cider Vinegar
1/2 cup Sugar
1/2 cup Water
1/2 cup red onion, finely chopped
1/2 cup diced Red Bell Peppers
1 cup Italian Parsley, fresh chopped
1/3 cup chopped Cilantro
1 clove Garlic, finely chopped
1/3 cup diced yellow, and orange Bell Peppers
2 teaspoons Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
8 ounce Top Sirloin Filet 
ground pepper
minced garlic
8 Tortillas
1 Lime
1 Avocado, sliced
Queso Fresco (crumbly cheese)


Combine apple cider vinegar, sugar and water. Bring to a boil. Add red onion. Boil for 3-4 minutes. Remove from heat and let cool.
Saute red peppers in butter until softened, but with just a bit of crunch.
Add chopped fresh parsley, chopped cilantro, chopped garlic, yellow and orange peppers, red peppers, diced red onions, extra virgin olive oil, and red wine vinegar to a bowl and mix together.
Sprinkle steak with black pepper and minced garlic. Tenderize and then place on grill.
Cook steak on grill to medium rare, or whatever you like. For medium rare, cook on each side for 2 minutes, flipping it to the other side, cooking for 5-6 minutes. Place tortillas in aluminum foil and cook on grill with steak. 
Let meat rest for approximately 5 minutes. Slice down thin slices.
Build taco by adding steak, topping it with chimichurri sauce, avocado and crumbly cheese. Add a squeeze of fresh lime, if desired.
 Enjoy! 


Thank you for stopping by today! 
Scroll down to find a fantastic variety of tasty taco recipes!

       Easy Taco Recipes #SundaySupper

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

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Steak Tacos with Chimichurri Sauce

INGREDIENTS:


  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Sugar
  • 1/2 cup Water
  • 1/2 cup red onion, finely chopped
  • 1/2 cup diced Red Bell Peppers
  • 1 cup Italian Parsley, fresh chopped
  • 1/3 cup chopped Cilantro
  • 1 clove Garlic, finely chopped
  • 1/3 cup diced yellow, and orange Bell Peppers
  • 2 teaspoons Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 8 ounce Top Sirloin Filet
  • ground pepper
  • minced garlic
  • 8 Tortillas
  • 1 Lime
  • 1 Avocado, sliced
  • Queso Fresco (crumbly cheese)

INSTRUCTIONS:


  1. Combine apple cider vinegar, sugar and water. Bring to a boil. Add red onion. Boil for 3-4 minutes. Remove from heat and let cool.
  2. Saute red peppers in butter until softened, but with just a bit of crunch.
  3. Add chopped fresh parsley, chopped cilantro, chopped garlic, yellow and orange peppers, red peppers, diced red onions, extra virgin olive oil, and red wine vinegar to a bowl and mix together.
  4. Sprinkle steak with black pepper and minced garlic. Tenderize and then place on grill.
  5. Cook steak on grill to medium rare, or whatever you like. For medium rare, cook on each side for 2 minutes, flipping it to the other side, cooking for 5-6 minutes. Place tortillas in aluminum foil and cook on grill with steak.
  6. Let meat rest for approximately 5 minutes. Slice down thin slices.
  7. Build taco by adding steak, topping it with chimichurri sauce, avocado and crumbly cheese. Add a squeeze of fresh lime, if desired. Enjoy!
Created using The Recipes Generator

Friday, September 29, 2017

Battered Chocolate Caramel Apple Slices / #appleweek

With State Fair season coming up soon, I thought it would be fun to come up with a yummy treat, like you might see at the fair. These Battered Chocolate Caramel Apple Slices are easy to make, and they are tasty too! I used a boxed pancake mix, but I'm sure a homemade recipe will work also. What I love about these is that the pancake coating is light and fluffy, but the apple stays crisp and delicious! These are such fun!
Battered Chocolate Caramel Apple Slices
(printable recipe at end of page)
(makes 8 slices)
Pancake Mix 
1 teaspoon Vanilla
1 Rainier HoneyCrisp Apple
1/2 cup Flour
Stick to insert in Apple Slices
Vegetable Oil for frying 
Chocolate
Caramel



Mix pancake batter according to package directions.
Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
 Core the apple.
Place apple slices in a bowl of water.
 Measure the flour and place in a bowl.
 Add a stick to each apple. Dip apple in flour and lightly coat it.
 Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
Melt chocolate and caramels in double boilers. 
Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar!


Enjoy!


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Check out more tasty apple recipes here:

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
 Apple and Onion Cornbread from A Day in the Life on the Farm 
Apple Butter Cheesecake from The Redhead Baker 
Apple Chicken Stew from Jolene's Recipe Journal
 Apple Cider Dark & Stormy from The Crumby Kitchen
 Apple Mincemeat Pie from Palatable Pastime
 Apple Pie Bread from Sew You Think You Can Cook
 Apple Pie Pancakes from 4 Sons 'R' Us
 Apple Praline Bread from Family Around the Table
 Apple Stuffing Crusted Pork Chops from Caroline's Cooking 
Apple Walnut Bars from The Chef Next Door
 Battered Chocolate Caramel Apple Slices from The Freshman Cook
 Caramel Apple Pull Apart Bread from Hezzi-D's Books and Cooks
 Apple Crack Slaw Eggrolls from Dad What's 4 Dinner 
Cinnamon Apple Donuts from Daily Dish Recipes
 Diminutive Caramel Apples from Culinary Adventures with Camilla
 Easy Caramel Apple Butter from Grumpy's Honeybunch
 Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
 Mom's Apple Cake from Books n' Cooks
 Oatmeal Applesauce Muffins from Amy's Cooking Adventures
 Roasted Butternut Squash and Apples from Simple and Savory
  Roasted Sweet Potatoes and Apples from Feeding Big
 Savory Apple Turkey Brie Galette from Bear & Bug Eats
 Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That's Jas 


Battered Chocolate Caramel Apple Slices

INGREDIENTS:


  • Pancake Mix
  • 1 teaspoon Vanilla
  • 1 Rainier HoneyCrisp Apple
  • 1/2 cup Flour
  • Stick to insert in Apple Slices
  • Vegetable Oil for frying
  • Chocolate
  • Caramel

INSTRUCTIONS:


  1. Mix pancake batter according to package directions.
  2. Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
  3. Core the apple.
  4. Place apple slices in a bowl of water.
  5. Measure the flour and place in a bowl.
  6. Add a stick to each apple. Dip apple in flour and lightly coat it.
  7. Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
  8. Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
  9. Melt chocolate and caramels in double boilers.
  10. Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar! Enjoy!
Created using The Recipes Generator

Thursday, September 28, 2017

Celebrate It! Blog Link Party!

I am so happy you are here! 
Link up something to share! We want to celebrate with you!
Last weeks 3 featured links:
Bakery Style Pumpkin Muffins 
from

20 Decadent Strawberry and Chocolate Desserts
from

Chocolate Pumpkin Bread Recipe
from

Let's get this party started!

Wednesday, September 27, 2017

Midnight Black Cookies

I know you are going to love these Midnight Magic Cookies! They are perfect for lots of events, and they are tasty and easy to put together. I made the cookies one day, and made the frosting and decorated them the next day. So no stress, only fun!
These black cookies are definitely different, but sometimes black cookies are needed! They are perfect for a formal party, or a wedding, maybe as a fun food at an "Over The Hill" party! 
Of course, these cookies look great with orange frosting, but any color frosting will work. You know black goes with everything! But, don't forget the sprinkles!
Midnight Black Cookies 
(printable recipe at end of post)
(makes 2 dozen cookies)

1 cup Butter
1 cup Powdered Sugar
1 cup Granulated Sugar
2 large Eggs
1 teaspoon Vegetable Oil
2 teaspoons Vanilla
1 tablespoon Lemon Juice
5 1/4 cup Flour
1 teaspoon Cream of Tartar
1 teaspoon Baking Soda
pinch of Salt

Frosting
 3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar
Super Black Gel Color
Black Sprinkles


Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color. 
I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
 Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting.
To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing! 
Add the frosting to your cookie dimples. Add sprinkles and let dry.
Enjoy your Midnight Black Cookies!





Midnight Black Cookies

INGREDIENTS:

Cookies
  • 1 cup Butter
  • 1 cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vegetable Oil
  • 2 teaspoons Vanilla
  • 1 tablespoon Lemon Juice
  • 5 1/4 cup Flour
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Baking Soda
  • pinch of Salt
Frosting
  • 3/4 cup Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Super Black Gel Color
  • Black Sprinkles

INSTRUCTIONS:


  1. Preheat the oven to 350Ⓕ. Beat the butter at medium speed until fluffy. Add sugars and beat well. Add your eggs, oil, vanilla and lemon juice. Beat until blended. In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Add to wet ingredients and mix together.
  2. Once your batter is done mixing, set it on the work table and make a small well in the center of the dough. Add black food color. Don't worry about how much. You can always add more later.
  3. Mix together with your hands, distributing the color all around. I like to use disposable food grade gloves when mixing in color.
  4. I added more color because there just wasn't enough black color, and it had a purple hue to it. Add in the additional color until you are happy with it.
  5. Scoop the dough using a one tablespoon scoop. Roll dough in to balls and place on baking sheet covered with parchment paper.
  6. I used a one teaspoon scoop to create the dimples in the cookies. Anything that you have will work, as long as it is round. Place in oven for 8 minutes.
  7. Remove cookies from oven. Use the same one teaspoon scoop to go over the cookies again while they are hot, and make sure the dimples are true and round, and that they didn't fill up during baking. Let cookies cool while you make the frosting. To make the frosting, place warm water and meringue powder in a large mixing bowl. Mix together with a whisk for 30 seconds. Add cream of tartar and whisk for 30 more seconds. Pour all the confectioner's sugar in at one time. Turn on mixer, on low, and mix for 10 minutes. Once you are done, place frosting in an air tight container. This will make more than you need for this recipe, but it is perfect for any sugar cookies or gingerbread cookies you might be making later. It keeps for weeks in an air tight container. I have used this recipe for many years, but it is not mine. I got it from the cakecentral.com sight. It is called Antonia74 Royal Icing. It is wonderful icing!
  8. Add the frosting to your cookie dimples. Add sprinkles and let dry.
  9. Enjoy your Midnight Black Cookies!
Created using The Recipes Generator



Tuesday, September 26, 2017

Crunchy Apple BBQ Pork / #appleweek

We are celebrating #appleweek here at The Freshman Cook, and today's recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around.  The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today's recipe, and Don't forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
 
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 Crunchy Apple BBQ Pork
 (printable recipe at end of page)

Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce 
Bakery Style Bun


Preheat oven to 350 degrees.
I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 'n 1 Veggie Brush from Casabella, and rinsed it off. 
Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool. 
Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches  140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
Cut apple in half, then cut each half in to small thin sticks.
Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
 Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
Spread BBQ sauce over the top piece of pork. Let it get hot.
Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!


Find lots of fantastic apple recipes here:
Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor's Adventures
Apple Butterscotch Crumb Cake from The Crumby Kitchen
Apple Cider Donuts from 4 Sons 'R' Us
Apple Coffee Cake from Bear & Bug Eats
Apple Oatmeal Bars from Palatable Pastime  
Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 
Apple & Sausage Stuffing from Girl Abroad 
Apple Pie with Oat Crumble Crust from The Redhead Baker
Braised Pork Roast with Apples from A Day in the Life on the Farm
Caramelized Apple Hand Pies from Jolene's Recipe Journal  
Cheesy Apple and Brie Pull Apart Bread from Family Around the Table
Crunchy Apple BBQ Pork from The Freshman Cook
Fresh Apple Dinner Salad from Cooking With Carlee
Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla
Roasted Beet and Apple Salad from Amy's Cooking Adventures
Slow Cooker Baked Apples from Jonesin' for Taste
Sweet and Sour Apple Cabbage Salad from All That's Jas  

Crunchy Apple BBQ Pork

INGREDIENTS:


  • Fresh Apple Cider
  • 3 lb Pork Loin (any size will work)
  • Black Pepper
  • Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1 Fresh Rainier HoneyCrisp Apple
  • Slaw Mix
  • BBQ Sauce
  • Bakery Style Bun

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
  3. Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
  4. Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
  5. Cut apple in half, then cut each half in to small thin sticks.
  6. Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
  7. Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
  8. Spread BBQ sauce over the top piece of pork. Let it get hot.
  9. Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Created using The Recipes Generator