Fiery Beef Fajita Tacos Recipe

Ingredients:
2 Tbsp lemon juice
1 avocado, seeded, peeled, cut into pieces
1 lb. Eye round steak
2 red bell peppers, cut into 1 inch pieces
3 jalapenos, whole
1 medium onion, cut into wedges
1 Tbsp olive oil
1 Tbsp hot sauce
8 flour tortillas
grilled salsa
cream sauce

Directions:
- Toss avocado pieces in lemon juice in a small bowl, cover and set aside
- Cut steak into 1 inch pieces. On skewers, place pieces of steak, onion, bell pepper, and
jalapenos. Combine olive oil and hot sauce in small container. Brush with olive oil and
hot sauce mixture.
- Place kabobs on preheated grill over medium heat. Grill for 10 to 12 minutes, turn midway
through, brush occasionally with hot sauce. Grill tortillas over heat for 1 to 2 minutes.
- On each tortilla, place a few pieces each of steak, onion and peppers(slice jalapenos).
Add cream sauce, and salsa, as desired.

Accompaniments for Fajitas
 Chipotle cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
1 Tbsp chipotle puree
- combine ingredients, cover and chill until served

Poblano cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
3 Tbsp fresh poblano, finely chopped
- combine ingredients, cover and chill until served

Corn Omelet - Ingredients and Method of Preparation

Serves: 1

I N G R E D I E N T S
 1 slice turkey bacon
2 eggs
1 tablespoon milk
1⁄2 cup cooked corn kernels
Salt and pepper to taste
2 teaspoons butter
1 tablespoon fresh, chopped dill or 1⁄2
teaspoon dried
1 ounce goat cheese

PREPARATION
Cook turkey bacon in the microwave according to package directions. Let cool and then crumble.
Whisk together eggs and milk. Add the corn and season with salt and pepper.
Heat a skillet over high heat. Melt the butter and let it sizzle for a moment and then, before it browns, add the
egg mixture.
As the mixture begins to cook, after about a minute, use a spatula to pull the edges way from the sides of the pan,letting the raw egg run underneath the cooked.
When the eggs are nearly set, distribute the bacon crumbles over half the omelet and sprinkle with the dill
and goat cheese. Fold the omelet in half and cook for just a moment more. (The eggs will continue to cook, so don’t let them stay in the pan too long.)
Slide onto a plate and serve.

Almond Soup Recipe - Ingredients and Method of Preparation

Serves: 4
I N G R E D I E N T S
225g/8oz blanched almonds,
minced
3 egg yolks, hard-boiled
1.2 litres/2pt chicken stock
25g/1oz butter, softened
25g/1oz plain flour
125ml/4fl oz single cream
salt and freshly ground
black pepper


PREPARATION
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper.Reheat gently and serve.

Mocha Coconut Frappuccino

Serves: 1
I N G R E D I E N T S

1/2 cup shredded coconut

3/4 cup strong coffee (chilled)

1 cup low-fat milk

1/3 cup Hershey’s Chocolate Syrup

3 tablespoons granulated sugar

2 cups ice

1/2 cup whipped cream, canned

PREPARATION

Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast coconut in the oven. Stir the

coconut around every 10 minutes or so for even browning. After 15 to 20 minutes the shredded coconut should be light brown. Cool it off. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using. To make the drinks,

combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

Frappuccino

Serves: 1
I N G R E D I E N T S

1 teaspoon sugar

1/4 teaspoon dry pectin

1/4 cup cold 2% milk

3/4 cup espresso coffee

Flavors:

1 teaspoon unsweetened cocoa or Quick drink mix,

1 Tablespoon of liquid coffee flavoring (vanilla, hazlenut, almond, almond roca, raspberry, Irish crème)

1 Teaspoon liquid baking flavorings (i.e. cinnamon, praline, etc.)

PREPARATION:

Get blender out and ready. Add 3/4 cup of hot coffee and mix with your sugar for 30 seconds at a low speed (too high and you get too much froth) to give sugar a chance to dissolve. While running pour in the cold milk, add the remaining ingredients and choice of flavorings, blend for 1 minute and serve!