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I found this on allrecipes.com when my husband came home raving about a little mexican place that had the best food. The kids don’t like them, but all the adults who’ve tried it say it’s awesome (me included). I modified the original recipe to make it a little easier. The marinade makes great chicken too!
Carne Asada
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
Preferred jarred or homemade salsa
Flour tortillas
2 cups grated cotija cheese (optional – I hate this stuff but everyone else loves it, I use colby jack or cheddar)
2 limes, cut into wedges
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Another recipe I can’t eat (both the sour cream and cream cheese give me migraines), but I made it a few times before I figured it out, it was requested often and gone in no time….
From allrecipes.com
Slow Cooker Mashed Potatoes
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup butter
salt and pepper to taste
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.
To go along with the potstickers I already posted, these egg rolls are really good. Maybe not as good as your favorite restaurant, but far superior to most others.
Egg rolls
1 lb ground pork
4 cups shredded cabbage
1 large carrot, shredded
1/2 green bell pepper, sliced thin
1 medium onion, chopped
3 cloves garlic, minced
3 tsp fresh ginger root, grated
1 Tbsp cornstarch
2 Tbsp soy sauce
1-1/2 Tbsp molasses
2 Tbsp vegetable oil
1 qt oil for frying
1-14 oz package egg roll wrappers
1-1/2 cups sweet & sour sauce
Cook pork in a large skillet/wok over medium high heat. Drain and set aside.
In a large bowl, mix the cabbage, carrot, pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce and molasses until smooth.
Heat 2 Tbsp oil in skillet/wok. Stir in cabbage mixture in batches, cooking each batch 3-4 minutes, just until tender. Return vegetables to bowl and mix in pork. Stir in the cornstarch mixture.
Heat 1 qt oil in deep fryer to 365 degrees F (185 C)
Place about 1 Tbsp filling on each egg roll wrapper. Fold one corner over filling, then fold in sides. Moisten edges of remaining edge with water and roll, sealing edge well.
Fry egg rolls in batches in the hot oil until golden grown. Drain on paper towels and serve with sweet & sour sauce.
I found these a couple days before Christmas and thought they might be ok to try. Ok does it a huge disservice, they are SO GOOD. Really rich, so only a little goes a long way. Awesome flavor and textures.
(yes I originally typed crab, it’s supposed to be clam)
Clam Stuffed Mushrooms
20 fresh mushrooms, stems removed (I also pulled off the inner edge to “open up” the mushroom to allow more filling)
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter, melted
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
Bake in the preheated oven 30 minutes, or until lightly browned.
I managed to miss Yule, so a belated Happy Yule as well! And all the other holidays that I can’t spell or remember, I hope everyone has a wonderful holiday season 
I know there’s a few people out there who haven’t seen this recipe – it’s a MUST USE for your holiday turkey. It turns out such a flavorful juicy turkey, it’s unreal. I’ve got the brine cooling right now and can’t wait to eat some tomorrow. Make sure you have a good thermometer, it’s so important not to overcook it! I love Alton Brown!
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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Salem, OR