A Large tortilla filled with queso, taco beef, a tostada shell, sour-cream, fresh lettuce, tomato, cilantro, and cheese. This cheesy taco/burrito hybrid packs a ton of flavors & crunch!

Ever since I had one of these crunchwraps at Taco-Bell a few months ago, I just couldn’t get enough. This hybrid of a tostada/taco/burrito is one of the best examples of a great spin on Mexican food!

This wrap is named the supreme CrunchWrap for a good reason and it sure does live up to its name. Just imagine layers of queso, taco spiced beef, a crunchy tostada shell in the middle and refreshing lettuce, tomato, cilantro and a sprinkle of lime. These Crunch Wraps are extremely delicious and worth every calorie!

Ingredients
1 lb ground beef
1 packet taco seasoning mix
1/4 cup water
1/2 cup queso or nacho cheese dip
6 Large burrito-size flour tortillas 10 or 12 inch
6 to stada shells or corn tortillas see note
1/2 cup sour cream
2 cups shredded lettuce
1 to mato diced
1/4 cup minced cilantro
juice of 1 lime
1 cup shredded Mexican cheese blend

Instructions
Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes.
On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of tortilla, Top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.
To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered. Repeat with all remaining tortillas, tostadas and fillings.
Heat a medium non-stick pan to medium heat; pray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 – 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot!

Source: SusanRecipe

Ingredients

4 salmon fillets, salted and peppered to taste
6 tbsp. unsalted butter, room temperature (see note) 1 and a third cup honey

seasoning with cajun spices

2 tablespoons powdered garlic
2 tsp. Italian seasoning (dry)
2 tsp. paprika (smoked paprika, if available)
cayenne pepper (1 teaspoon)
1 teaspoon powdered onion
1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
a quarter teaspoon of salt

Instructions
Combine the ingredients for the cajun seasoning in a small bowl.
Whip butter for 2 minutes with an electric hand mixer until light and fluffy. Combine honey and cream in a blender until smooth. 1 tablespoon cajun seasoning, combined (Remaining seasoning can be kept for up to 3 months in an airtight jar)

Using a paper towel, pat the salmon fillets dry on all sides. Season with salt and pepper to taste after rubbing with oil all over.

Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and flaky.

Place a big dollop of cajun honey butter on top of each fillet after turning off the grill (or stove if using a grill pan).

Allow for about 30 seconds for the butter to melt, then distribute it all over the salmon using the back of a spoon. Flip it over and do the same thing on the other side.
If preferred, garnish with chopped cilantro or parsley and serve right away.

Credit: Susan Recipe

INGREDIENTS

2 1/2 pounds beef oxtails

1 1/4 cups all-purpose flour

2 tbsp Worcestershire sauce

2 tsp kosher salt

1 tsp freshly cracked or ground black pepper

3/4 cup vegetable oil

3 cups beef broth OR water

1 large yellow onion sliced

3 cloves of fresh garlic minced

* more salt & pepper for taste

DIRECTIONS

Season the oxtails with 2 tsp kosher swab, and 1 tsp black pepper.

Mizzle the worcestershire sauce each over the oxtails, also toss the oxtails to make sure that they’re carpeted.
Next, sprinkle1/4 mug of flour each over the oxtails, and make sure that the oxtails are carpeted with the flour.

Coming pour the vegetable canvas into a large visage, and place the visage over medium heat.
Once the canvas is nice and hot, add the oxtails in, and brown them.

Once the oxtails are nice and brown remove them from the visage, and put them in the slow cooker.
Return back to the visage with the hot canvas.

Still, pour out the canvas, strain, If they’re burnt pieces in the visage.
Start adding the remaining flour into the visage, but only a little bit at a time.

Whisk continuously.
Once the flour is brown, and resembles” chunky peanut adulation”, sluggishly pour in the beef broth or water.

Whisk while you pour!
Make sure everything is lump free, also turn the heat from medium to high.

Once the gravy reaches a full pustule, reduce the heat to medium, and add in the sliced onions, and garlic.
Stir the gravy, and do a taste test.

Add as important swab & pepper that you suppose you may need.
Turn the heat off, and pour the gravy into the slow cooker covering the oxtails.

Make sure that the oxtails are nicely covered with gravy, also set the slow cooker on high.

Let cook for 8 hours.

Once done serve with mashed potatoes, rice, or whatever you’d like.

Enjoy!

Credit: Susan Recipe

Ingredients

2 chicken breasts

1 carrot

3 leeks

1 onion

1 clove of garlic

1 can of peas

1 tbsp of butter

1 tbsp flour1 glass of milk

1 splash of cream

2 tart lids

1 tsp oreganoSalt and pepper

Directions

Step 1

Chop the onion and garlic. Cut the leeks into slices. The carrot, in small pieces. Sauté these vegetables in 1 tablespoon of butter for 2 or 3 minutes. Add the chicken cut into pieces: if it is cooked, sauté for 2 more minutes. If it is uncooked, cook until golden brown, about 5 minutes more or less. Stir in the peas and salt and pepper. You can also add corn kernels (in this case, half a can and half a can). Stir until the peas get hot. Season with salt and pepper

Step 2

and add the oregano. Sprinkle with the tablespoon of flour. Toss over a medium flame for approximately 2 minutes. Warm the glass of milk in the microwave (or in a small pot and on the heat). Add to the preparation and stir. It will form a kind of béchamel or white sauce and it will be a super creamy preparation. Add the dash of milk cream and integrate.

Step 3

Put one of the doughs in an oiled deep baking pan, add the preparation and cover again with the other dough. The ideal for this chicken pie is to make some small holes for the steam to escape (or prick it). Bake at 180º until the dough is golden brown and serve.

Source: Susan Recipe

Ingredients

1 ½ pounds lean ground beef

Salt and pepper to taste

3 tsp Olive Oil

1 cup chopped green pepper

1 cup chopped red pepper

1 cup onion, chopped

1 can Rotel green chiles with diced tomatoes, your choice Hot or Mild

4 Pita breads, softened and warmed slightly

½ cup sour cream

¼ bleu cheese crumbles

Directions

Slightly warm the Pitas in the microwave

In a skillet crumble the ground beef

Add in the olive oil, green and red peppers, and the onion

Cook until meat is no longer pink

Continue until the peppers and the onions have softened

Add in the can of Rotel and stir to mix in well

Season with salt and pepper to taste

Layout four sheets of aluminum foil

Place a pita on each

Add roughly ¼ of the meat mix onto each pita

Using the aluminum foil, roll up the foil and the gyro together

Top with the sour cream and bleu cheese if desired.

Enjoy!

Credit: SusanRecipe

Baked Shrimp with a simple Garlic Lemon Butter Sauce – this recipe couldn’t get any easier and you’ll be dreaming about this sauce! You get perfectly tender baked shrimp covered in a rich sauce that’s perfect for sopping up with fresh crusty bread. Plus you can’t beat the quick bake time here! Today we’ll be doing a real simple baked shrimp dish. This lemon garlic butter baked shrimp is infused with flavors of fresh garlic, parsley and lemon zest and topped with butter-drenched panko and Parmesan bread crumbs. I found myself actually looking forward to this blog post when I woke up this morning. This just might be a very fun project! It’s nice to carve out some time for myself each day. We’ll see if it lasts.

Easy, peasy and Lemony! This baked shrimp makes the perfect side dish, you can even it have it as a main dish with some salad aside!

Ingredients
1 lb of cleaned, peeled and deveined raw shrimp.
8 tbsps of melted butter.
3 cloves of minced garlic.
1 packet of good seasons Italian all natural seasoning.
1 ½ lemon sliced into circles.
1 tbsp of dried parsley leaves.
1 tsp of ground black pepper.

Directions
Step 1.
Pour the mixture of the melted butter and minced garlic in a 9×111 inch glass casserole dish.

Step 2.
Place the lemon slices over the butter then top with a layer of the shrimp.

Step 3.
Season with the italian seasoning and sprinkle the parsley flakes and pepper on top.

Step 4.
In a preheated oven to 350°, bake for 15 minutes.

Enjoy!!

Credit: Susan Recipe

INGREDIENTS:
1 pound of ribeye, thinly sliced
4 tablespoons of butter, divided
1 onion, peeled and sliced
1 green bell pepper, seeded and sliced
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon of garlic powder
2 cans of crescent dough
12 slices of provolone cheese
Egg wash, for brushing
Italian seasoning, for garnish
Warm cheese sauce, for dipping
Chopped fresh parsley, for garnish

INSTRUCTIONS
Preheat the oven to 375 degrees F.
In a skillet, sear ribeye with half the butter until caramelized. Transfer ribeye into a bowl.
In the same skillet, sauté onions with the remaining butter. Add bell peppers, then season with a couple of pinches of salt and pepper, as well as the garlic powder. Sauté until caramelized.
Place the cooked ribeye onto the vegetables, gently stir to incorporate, and remove from heat.
Prepare the crescent ring by greasing a pizza pan. Arrange dough triangles with the pointy side facing out, overlapping slightly to form a circle.
Place a slice of provolone in the middle of the ring, and repeat around the circle with a total of 6 slices. Top with ribeye and caramelized vegetables, then with the remaining 6 cheese slices.
Fold over the triangles to seal. Brush with egg wash and sprinkle with Italian seasoning.
Bake for 20 to 30 minutes until golden and bubbly.
Garnish with parsley, then slice and enjoy with a bowl of warm cheese sauce in the center.

Credit: SusanRecipe

Ingredients:

°125 ml (1/2 cup) ketchup

°30 ml (2 tbsp.) brown sugar

°15 ml (1 tbsp.) mustard

°350 g (about 3/4 lb) ground beef

°300 g (2/3 lb) ground veal

°180 ml (3/4 cup) quick-cooking rolled oats

°125 ml (1/2 cup) ketchup

°125 ml chicken broth

°60 ml parsley

°15 ml (1 tbsp.) yellow mustard

°2 beaten eggs

°1 chopped onion

°salt and pepper to taste

Directions:

Preheat broiler 180°C (350°F).

In a bowl, blend the ground hamburger and veal with your fingers. Join the other elements for the meatloaf, without compacting the readiness.

Line a 23 cm x 16 cm (9 in. x 5 in.) portion skillet with a sheet of material paper, allowing the paper to loom over the more drawn out sides. Empty the blend into the shape and level the surface.

In another bowl, blend the ketchup in with the earthy colored sugar and Dijon mustard. Spread the combination on the meatloaf. Heat for 50 to an hour.

Eliminate from the broiler and cover the meatloaf with aluminum foil. Let stand 10 to 15 minutes. Unmold the meatloaf by lifting the material paper and put it on a plate. Cut into cuts.

Enjoy

Credit: Susan Recipe

Ingredients:

°450 g (1 lb) beef cubes

°750 ml (3 cups) of beef broth

°15 ml (1 tbsp.) garlic

°2 potatoes cut into cubes

° 2 carrots cut into small cubes

°1 sliced leek

°1 chopped onion

°Salt and pepper to taste

°250 ml (1 cup) green peas

*Methods :

In the slow cooker, put all the ingredients, except the peas.

Cover and cook for 7:30 a.m. to 9:30 a.m. at low intensity.

Add green peas to slow cooker and stir. Cover and continue cooking for 30 minutes at low intensity.

Enjoy !

Credit: SusanRecipe

Ingredients

°1 lb ground beef

°1 large Egg

°¼ cup breadcrumbs (plain)

°1 teaspoon Worcestershire sauce

°½ tsp each, salt and pepper

°¼ teaspoon garlic powder

°¼ teaspoon onion powder

°¼ teaspoon paprika

°1 tablespoon olive oil (extra virgin)

+Mushroom and onion sauce

°1 cup white onion (sliced ​​or use yellow onion)

°1 cup white mushrooms (sliced, button mushrooms or cremini mushrooms)

°1 tbsp garlic (chopped)

°2 tbsp Dried cherry (sherry cooking wine)

°2 cups beef broth

°1 tbsp cornstarch (+ 1 tbsp cold water)

*Instructions

Burger steaks

In a large medium-sized mixing bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce and seasoning. (salt, pepper, garlic powder, onion powder, paprika). Mix until just combined (do not over mix).

Divide the burgers into 8 2-inch balls, then flatten them into patties.

Heat a large skillet, cast iron skillet or skillet over medium heat with the olive oil. Once the oil shimmers, place the portioned patties in your pan (cook in batches, if necessary).

Fry your burger patties until golden brown, about 3-4 minutes per side. Transfer the cooked patties to a plate or platter, cover with a square of aluminum foil and set aside. *Drain the fat if necessary before sautéing the onions and mushrooms.

Mushroom and onion sauce

Add sliced ​​mushrooms and onions to your skillet and sauté until tender, about 4 minutes. Add the garlic and sauté for another 30 seconds then deglaze your pan with the cooking sherry wine.

Let the sherry simmer while you scrape the bottom of the pan to make sure all the fried bits are loosened, then add your beef broth and stir to combine. Whisk cornstarch slurry until well blended.

Bring the sauce to a boil then reduce the heat. Continue to simmer for 5 minutes, then place the browned burgers in the sauce and simmer over low heat. Cover and let the burgers cook in the sauce for 10 to 15 minutes before serving.

Enjoy

Credit: Susan Recipe