Loaded Fajita French Fries

For whatever reason, I have been thinking of loaded fries lately. Not sure if I had nachos on my mind, or maybe it was those darn kimchi fries I made not too long ago, but it was time for me to take some action and get down to it and make a batch of fries. I had set out a rump roast the previous evening and not knowing what to do with it, I decided to turn it into some Mexican fajita meat, and beat down my craving for fries. This is when the whole idea of fajita french fries came into play.

Loaded Fajita French Fries

Think of this as everything you love about fajitas, but stacked on top of crispy cheese fries. Addicting, delicious, and something perfect for snacking on with some friends. Typically flank or skirt steak are used for fajitas, but the rump roast turned out just fine, especially in a great marinade.

Let’s get started.

Ingredients:

  • 1 lb rump roast, cut into 1/2 inch slices
  • 1/2 cup brown sugar
  • 1 cup soy sauce
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 whole yellow onion, thinly sliced
  • 1 lime, juiced
  • 1/2 tsp cumin powder
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 2 cups of your favorite french fries, cooked
  • sour cream, optional
  • salsa, optional
  • 3 tbsp canola oil

Start by marinading your meat. Mix the brown sugar, half of the lime juice, garlic, and soy sauce in a baking dish, and mix until the sugar dissolves.

Add in your rump roast, and gently toss to combine the marinade. Cover and let this marinate for at least 3 hours, preferably overnight.

To another bowl, add the peppers and onion, and toss in the other half of the lime juice, black pepper, garlic powder, salt, and cumin powder. Give a good stir, and cover and place in the refrigerator.

How to make loaded fajita french fries

When you are about ready to make these fries, heat a large cast iron skillet on medium-high heat. Once heated, add in the oil and give it a nice swirl.

Lay in your meat, being careful not to crowd it, and cook on both sides until it is nice and caramelized. You may have to wash out and scrape your skillet and repeat as the sugar from the marinade may stick to the skillet. Repeat with any remaining beef.

During this time, cook your french fries until they are nice and crispy.

Once the meat is cooked, cut into thinner strips.

To another skillet, add in about a half tablespoon of oil, and on medium-high heat, add in the bell peppers and onions. Cook until they are just slightly softened.

Remove the fries when they are crisp and top with the shredded cheese. Return back to the oven until the cheese is nice and melted.

Remove the cheesy fries, and top with the sliced beef and bell peppers and onions. Drizzle on your salsa and give a little dollop of sour cream.

Now get in there and dig in.

Talk about comfort food! The crispy cheesy fries paired with the peppers and beef. Whoa. Don’t even get me started on the beef. My kids saw the beef right away and wanted me to make them some Mexican street tacos (which I did) and I thought they were going to eat it all, preventing me from making my fries! Hands down a fun dish to serve up. Fajitas in french fry style. What’s not to love. Hope you enjoy!

 

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Asiago Jalapeno Bagel Burger

A mouthful not only in the title of this one, but a delicious mouthful when biting into this mammoth of a burger.  There are always different ways to serve up burgers, and for the last year or so I have been going with the smashed burger route on a large cast iron skillet. I’ve said it before, but anytime I ask my kids what they would like to eat, the oldest always shouts out ‘burgers’. As my wife had other plans to help out with her parents this past weekend, I decided to opt-in on the burger suggestion as it was only going to be me and my son hanging out that night.

So, as I went to the store to shop for the ingredients, I decided that I would get some nice rolls from the bakery. I was going to buy two of these awesome butter top buns that are just perfect when holding up to big, juicy burgers, but then something grabbed my attention; the asiago jalapeno bagel. I’ve never thought of using a bagel as the bun, but now after experimenting with it, I’m sold.

Asiago Jalapeno Bagel Burger

Now you can go any direction with your burger, whether plain, cheese, onions, etc, but I thought this one worked out well.

Let’s get started.

Ingredients: (makes one serving)

  • 1/2 lb ground chuck
  • 3/4 inch sliced red onion
  • 2 slices of cooked bacon
  • 2 slices of American Cheese
  • head lettuce to your liking
  • 1 Asiago Jalapeno Bagel, sliced
  • pickles to your liking
  • brown gravy, optional
  • salt, to taste
  • cracked black pepper, to taste

Start by forming your patty and season both sides generously with salt and pepper. While those rest, prepare the rest of your ingredients, as well as get your charcoal lit for your grill. If you are not using charcoal, then use your gas grill, or stove and large skillet. Again, no preference here.

Once your grill is nice and hot, add the burger. Cook to your desired temperature (I prefer medium with a bit of warm pink in the center), but when you flip, add the American cheese to get it nice and melted.

I also place the onion on the grill for a few minutes, as well as the asiago jalapeno bagel to warm those through.

asiago-jalapeno-bagel-burger-ingredients

Now I stated brown gravy. If you don’t have any, don’t worry (but it did give a nice, additional flavor to this burger. I only used it because I had some leftover from making my poutine potato skins.

Let’s build this burger.

Take the bottom part of your bagel and smear the warm brown gravy onto it. Add the sliced red onion, the bacon, the burger, the lettuce, and then a couple of pickles. Top with the top of the bagel, press down, then get into this thing.

I was blown away with every bite. The bagel in itself was exceptionally good, but the combination of all of this, along with some of that mild bite from the jalapeno, just made this one of my favorite burgers. I’ve made enough in my time, but seriously this is up there as being on of my top favorites. So the next time you are cooking burgers, think of the bagel as the bun. It was a real game changer. I hope you enjoy!

Asiago Jalapeno Bagel Burger
Author: 
 
Ingredients
  • ½ lb ground chuck
  • ¾ inch sliced red onion
  • 2 slices of cooked bacon
  • 2 slices of American Cheese
  • head lettuce to your liking
  • 1 Asiago Jalapeno Bagel, sliced
  • pickles to your liking
  • brown gravy, optional
  • salt, to taste
  • cracked black pepper, to taste
Instructions
  1. Start by forming your patty and season both sides generously with salt and pepper. While those rest, prepare the rest of your ingredients, as well as get your charcoal lit for your grill. If you are not using charcoal, then use your gas grill, or stove and large skillet. Again, no preference here.
  2. Once your grill is nice and hot, add the burger. Cook to your desired temperature (I prefer medium with a bit of warm pink in the center), but when you flip, add the American cheese to get it nice and melted.
  3. I also place the onion on the grill for a few minutes, as well as the asiago jalapeno bagel to warm those through.
  4. Now I stated brown gravy. If you don’t have any, don’t worry (but it did give a nice, additional flavor to this burger. I only used it because I had some leftover from making my poutine potato skins.
  5. Let’s build this burger.
  6. Take the bottom part of your bagel and smear the warm brown gravy onto it. Add the sliced red onion, the bacon, the burger, the lettuce, and then a couple of pickles. Top with the top of the bagel, press down, then get into this thing.

 

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Slow Roasted Beef Melt

Do you remember that song by Sir Mix a Lot? You know the one, ‘I like big butts and I cannot lie’? I’m totally with that, and when it comes to making pork butt, or beef rump, I’m all in. There is something about those pieces of meat, where you cook them low and slow, only to get a result of pull about, for tender meat that can go in so many different directions in terms of recipes. With that said, I’m on the ‘purge the freezer and purge the leftovers’ bandwagon lately. I’m tired of all of the price hikes for food lately, and I cannot wait to get our gardens started, but we are not there yet, so we purge.

My latest finding was a rump roast, and it was a great finding because I was craving some sort of Italian beef style sandwich. That’s when I decided to put this sucker in the slow cooker and come up with something the following day. That’s where the slow roasted beef melt came into play.

Slow Roasted Beef Melt

 

First, look at that cheese. I could have just been happy with that alone. But…

Let’s get started.

Ingredients:

  • 3 lb beef rump roast
  • 1 tbsp salt
  • 1 tbsp cracked black pepper
  • 1/2 head of garlic, lightly smashed (papers removed)
  • 2 cups of beef stock
  • 4 slices provolone cheese
  • 1/2 cup black olives, finely chopped
  • 1/2 serrano chili, thinly sliced (optional)
  • 2 tbsp unsalted butter
  • 1 whole bolillo roll, or small baguette, sliced lengthwise

Start by rubbing the salt and pepper all of the beef rump roast. Pour the beef stock into the slow cooker. Add the beef rump and surround that with the smashed garlic cloves.

Cover, and cook for 8-10 hours. I set mine up before I go to bed, so that I have it ready for lunch the following day.

Next, remove the beef from the slow cooker, and strain the stock, pouring it into a sauce pot.

Bring that sauce to a low simmer on the stove.

Slow roasted beef melt

Next, thinly slice the beef. Add a generous sandwich amount to the broth, and continue to simmer as you prepare your sandwich.

Preheat your oven to 400 degrees.

Butter each side of the sliced bread, and place into the oven to get a light golden brown, and have it harden just a bit, about 7 minutes.

Remove the bread from the oven, and cover each side with two slices of the provolone cheese. Top that with the serrano chilies and black olives. Return back to the oven for about 4 minutes until the cheese is nice and melted (my favorite part).

Next, remove the cheesy bread from the oven, and with some tongs or forks, add the beef to the top of the bread. Top with the other piece of bread, and lightly press down on it.

Ladle some of the beef stock into a small dipping bowl and dig in.

The great thing about this beef melt is that you get this super tender, garlicky beef, and then that sharpness from the cheese. That in itself is a winning sandwich, but then you get that brininess from the olives and the heat from those chilies. Then you dunk into the beef stock, and that just takes it to a whole new level.

So if you are looking to purge, and have some beef in the freezer, give this one a shot. It was a perfect way to use up my leftover olives and chilies from taco night as well. Hope you enjoy!

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Tex-Mex Potato Skins

If you have been following my site for any time, you will know that my loaded potato skins are a big hit with many folks. It’s obvious in what user pin, and comment on. I mean who doesn’t love a great potato skin, right? I love them so much that they have their own category on my site, as well as their own website at http://www.bakedpotatoskins.com/ that’s how much I love them. Recently, I have been thinking of all of the great Tex-Mex I had while living in Dallas, Texas. There was a restaurant right down the street from my first job called Chuy’s. The place was dangerous. I say that because I probably ate there once a week, and the plates were loaded with great beans, rice, and things like enchiladas, burritos, and chimichangas. It was Tex-Mex heaven. With that said, I have been craving Tex-Mex food, and upon looking around my kitchen, I had some of the basic ingredients, but I was dying to use up the leftovers from the nacho night a couple of days ago. This is when the light sparked, and why I decided to come up with these Tex-Mex potato skins. They were heavenly.

Tex-Mex Potato Skins Recipe

Let’s get started.

Ingredients:

  • 2 russet potatoes
  • 1 1/2 cups refried beans, cooked
  • 1/2 cup enchilada sauce
  • 1 cup ground chuck, cooked
  • 1/2 small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • 1/2 tomato, diced
  • 1/2 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, optional

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise.  With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.

To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.

How to make Tex-Mex Potato Skins

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.

Place these back into the oven, and cook until the cheese is nice and melted.

Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

Now did these Tex-Mex potato skins satisfy my craving for Tex-Mex food? Absolutely. They were awesome, and what’s not to love when you get everything you love in a couple of bites! Not only that, but I was able to use my leftovers, which I am a total fan of transforming those into something playful.

Tex-Mex Potato Skins Recipe

If you ever get that craving like I did, give these a shot and let me know what you think. Did I mention these are totally worth making for any game day event?

Tex-Mex Potato Skins
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 russet potatoes
  • 1½ cups refried beans, cooked
  • ½ cup enchilada sauce
  • 1 cup ground chuck, cooked
  • ½ small onion, diced
  • 1 jalapeno pepper, cored, seeds removed, diced
  • ½ tomato, diced
  • ½ avocado, diced
  • ¼ cup fresh cilantro, chopped
  • salt and pepper to taste
  • 2 cups shredded cheddar jack cheese
  • 2 tbsp unsalted butter, melted
  • sour cream, optional
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  3. To a skillet, add in the cooked ground beef, the enchilada sauce, and the onion. Cook for about 5 minutes on medium heat until the sauce comes to a slow boil and the onion softens.
  4. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  5. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter. Remove, then fill each potato skin with a layer of refried beans. Top the beans with the meat mixture and then top each one with cheese.
  6. Place these back into the oven, and cook until the cheese is nice and melted.
  7. Remove, and top with the diced tomatoes, jalapeno, avocado, and cilantro. Top each with a dollop of sour cream, and then go to town.

 

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