![]() ![]() ![]() This traditional Mexican breakfast food requires only eight ingredients, including chicken, queso blanco, and corn tortillas. Drizzle with the blue cheese dressing and sprinkle with 1/4 cup crumbled blue cheese.Ġ5 of 17 Black Bean and Chicken Chilaquiles Serve on a bed of baby spinach topped with the roasted potatoes, thinnly sliced beef, mushroom mixture, and tomatoes. Remove from heat.įor a dressing, stir together some buttermilk, vinegar, 1/2 cup of the crumbled blue cheese, and 1/2 teaspoon pepper in a large bowl. Add chopped tomatoes or whole cherry tomatoes to the hot skillet, Cook, stirring occasionally, until the tomato skin is blistered, about 4 minutes. Remove mushroom mixture into a side bowl to hold. Stir in 2 tablespoons of water and Worcestershire sauce, and cook for 1 minute. Cook, stirring often, until browned, for 2 to 3 minutes. Add sliced or whole mushrooms and chopped or thinly sliced garlic. Transfer the beef to a plate and let it rest for 5 minutes before slicing. Sear the beef until browned on all sides and a thermometer registers 130☏ to 135☏ (for medium-rare), about 3 minutes per side, or to your desired degree of doneness. Sprinkle the raw beef with 1/4 teaspoon of the pepper and 1/4 teaspoon salt. Meanwhile, heat 1 tablespoon of oil in a heavy skillet over medium-high. Roast potatoes until golden and tender, about 20 minutes, stirring halfway through baking. Scatter potaotoes in a single layer on a rimmed baking sheet. Toss potatoes with 1 tablespoon of oil and 1/4 teaspoon each of pepper and salt. This recipe is all the best parts of a steakhouse meal-succulent beef, fresh spinach, and crispy potatoes in salad form. When portioned properly you can have a deliciously satisfying steak with less than 350 calories per serving.
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