This is a total non-recipe recipe. I say that because it doesn’t necessarily need precise measurements or a lot of ingredients, but sometimes you run across a particular combination of things that are just too wonderful not to share. This happened to me last night. I was not planning on blogging this recipe (hence the poor photography) but after digging in I was like, whoa, I have to share this. Then Brittany from Tragic Girls blog had an idea for a series called Simple Sundays where I share meals that are easy and quick for those Sunday’s where you don’t have the energy for anything more than quick and easy. I thought this would be a perfect one to start with because you can use leftovers or pre-made items if you have them, measurements don’t need to be exact and you can totally customize to your taste. So I snapped a pick and here we are.
This was incredibly easy to put together and it would actually be a really good idea for a build your own loaded fries bar for a Superbowl Party- just line up all the different toppings and let them go at it. Or make as a snack while watching Golf Channel on Sunday afternoon (and by that I mean desperately trying to find something else to do while your husband watchs golf). I used frozen Alexia Sweet Potato fries and baked them because no one has the time (or desire) to slice and fry up potatoes and then clean up the mess when it’s so easy to dump a bag of precut and seasoned fries on a sheet pan and throw them in the oven. I also used a pre-marinated meat to go on top- the Arrachera steak from Costco to be exact. It’s sooooo good. I bought a 3 lb package at 7.22 per pound and divided it out into 1/4lb bags and froze them so I can use it later for tacos, burrito bowls, or Spicy Pumpkin and Black Bean Chili (recipe testing in progress). Seriously, you should make this. For very little effort you get delicious and impressive results. This recipe will make enough for 4 as a full meal and probably 6-8 as an appetizer or snack but the recipe can easily be cut in half.
- 1 bag of Alexia Sweet Potato Fries
- 1 lb of pre-marinated carne asada or arrachera steak
- 1 c grated sharp cheddar cheese
- 1 can black beans
- 1/2 avocado, sliced
- 1/4 onion, finely chopped
- 1/4 tsp cumin
- hot sauce to taste (I used Tapatio)
- Bake fries according to package instructions.
- While fries are baking, cook the meat- it is best grilled but if that’s not possible cook in a heavy skillet on med- high to get some good searing. Cook just under done. Remove from heat and let rest for 5 minutes. Slice into strips or cubes and set aside.
- Heat black beans in a pot with the cumin.
- When the fries are done sprinkle a thin layer of cheese on top followed by the black beans, steak and onion followed by another handful of cheese and return to the oven for 5 minutes or until cheese is melted.
- Top with avocado and hot sauce just before serving.
Sometimes when I have a stressful day at work, it takes me a little while to unwind before I can start cooking. Which is odd becuase usually cooking is my form of relaxing and unwinding. But on some days I am just too hungry and tired and wired from my day that dinner seems like this gigantic, monster of a feat that I just don’t have the energy to begin. Enter glass of wine and fancy (yet ridiculously easy) snack to pamper myself a little before tackling dinner. These snacks usually consist of a cheese, a spread or sauce or jam or preserve, a vehicle, and a flavorful/decorative finishing touch. Today I made these, and Oh. My. Goodness. Delicious. Toasted sourdough topped with a slice of brie, a drizzle of truffle honey, a sprinkling of toasted pistachios, and pinch of fresh cracked black pepper. Stick it back in the toaster over for a minute to get the brie all nice and melty.
This would be good as baked brie too. Just spoon the honey over a piece of brie (rind removed) in a baking dish and bake until gooey and soft, top with pistachios and serve with a plate of crackers or toasts.
I have been working on a Creamy Roasted Garlic Balsamic Vinaegrette for you. But I need pictures, and pictures requires me to photograph when it’s light out, and making it and having light just haven’t happened at the same time yet. Anyways, my point in telling you this is one ingredient in the dressing is Truffle Honey. The stuff is heaven in a jar, but rather expensive. So, as encouragement for you to get some, I figured I would give you a few recipes that use it, so you know, it’s a little more worth it. I’ll get my act together and get you the dressing recipe soon and some more details on the truffle honey. But for now I am going to finish this wine and toast because my brain hurts, make burgers for dinner and go straight to bed. After an episode of House of Cards. or three. (don’t judge). Goodnight.
By now I’m sure you’ve noticed a theme in my posts. If you haven’t I’ll give you a hint- CHEESE. I love it. I can’t get enough. And there are SO MANY kinds! Most of my snacks involve some type of it. One of favorite combos right now is sweet and spicy jam with a creamy cheese. I just got this new jam from Hatchery by The Jam Stand called Not Just Peachy Sriracha Jam.
HOLY COW! It taste like you bit into the sweetest juiciest peach and then you feel a nice warm spicy hug in your mouth at the end. This is like grandma- special-made-this-for-your-birthday-good. Like put it in my cocktails, on my salmon, in my salad dressing and on a spoon straight from the jar good. For right this minute I’m pretty satisfied having it with whipped cream cheese, my favorite cracker and some green onion.
Green onion makes everything look and taste so fresh. Even things that came from a can or the freezer can be freshened up with some green onion on top. So go do two things- stock up on green onion, and order yourself a jar of this most delicious peach jam you’ve ever tasted.