Easy Cheesy Steak Fa­ji­tas

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 1 HOUR 50 MIN­UTES GLUTEN-FREE, EGG-FREE, NUT-FREE

Kids and adults alike won’t be able to re­sist th­ese tasty fa­ji­tas! Serve over your choice of gluten­free tor­tillas and gar­nish with fresh cilantro if de­sired.

1 pound skirt steak, cut into strips ¼ cup + 2 ta­ble­spoons olive oil, di­vided 2 ta­ble­spoons lime juice 2 gar­lic cloves, peeled ½ cup fresh cilantro leaves ½ tea­spoon salt ¼ tea­spoon ground black pep­per 1 small sweet yel­low onion, sliced 4 small gluten-free tor­tillas 1 cup shred­ded ched­dar cheese MARCH - APRIL 2016 1. Trans­fer the steak strips into a glass dish. Set aside.

2. In the bowl of a food pro­ces­sor, com­bine ¼ cup olive oil, lime juice, gar­lic, cilantro, salt and pep­per and pulse un­til smooth, about 2 to 3 min­utes. Driz­zle this mix­ture over the steak and toss un­til evenly coated. Top with sliced onion and cover with plas­tic wrap.

3. Mar­i­nate in the re­frig­er­a­tor for at least 1 hour be­fore cook­ing.

4. Heat 2 ta­ble­spoons olive oil over medium heat and add the onion. Sau­tee un­til they be­gin to soften, about 2 min­utes, and add the steak. Make sure to driz­zle re­main­ing juices over the steak.

5. Cook steak strips, flip­ping oc­ca­sion­ally, un­til browned and juices run clear, about 30 min­utes.

6. Re­move from heat and serve over gluten-free tor­tillas. Gar­nish with ched­dar cheese and cilantro if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 560, FAT: 44G, SAT­U­RATED FAT 14G, CHOLES­TEROL: 104MG, SODIUM: 550MG, CAR­BO­HY­DRATES: 12G, FIBER: 2G, SUG­ARS: 3G, PRO­TEIN: 31G

For the frosting 2 cups heavy whip­ping cream ⅓ cup con­fec­tioner’s

sugar 1 tea­spoon vanilla

ex­tract Sprin­kles 1. Pre­heat oven to 350 de­grees F. Line 2 muf­fin pans with cup­cake lin­ers and set aside.

2. In a large bowl, whisk to­gether all-pur­pose flour, sugar, shred­ded co­conut, bak­ing pow­der and salt.

3. In the bowl of a stand mixer, beat eggs, milk and vanilla ex­tract. Grad­u­ally add the dry in­gre­di­ents and mix un­til com­bined thor­oughly.

4. Di­vide the bat­ter evenly among the pre­pared pans and bake for 25 to 30 min­utes un­til a tooth­pick in­serted into the cen­ter comes out clean. Let cool com­pletely.

5. For the frosting, com­bine all in­gre­di­ents in the bowl of a stand mixer. Beat on high speed un­til whipped con­sis­tency is achieved.

6. Top the cup­cakes with the frosting and sprin­kles if de­sired. Re­frig­er­ate un­til ready to serve.

NU­TRI­TION PER SERV­ING: CALO­RIES: 230, FAT: 11G, SAT­U­RATED FAT 6G, CHOLES­TEROL: 75MG, SODIUM: 67MG, CAR­BO­HY­DRATES: 32G, FIBER: 2G, SUG­ARS: 21G, PRO­TEIN: 3G MARCH - APRIL 2016

YIELD: 12 CIN­NA­MON ROLLS PREP TIME: 1 HOUR TO­TAL TIME: 1 HOUR AND 30 MIN­UTES GLUTEN-FREE, NUT-FREE

For the Dough 3½ cups gluten-free all-pur­pose flour 2½ tea­spoons rapid rise yeast 1 tea­spoon cin­na­mon 1 cup whole milk (soy milk or co­conut milk work as well) 4 ta­ble­spoons but­ter, soft­ened ½ cup sugar 1 tea­spoon salt 2 eggs

For the Fill­ing ½ cup dark brown sugar ½ cup gran­u­lated sugar ¼ cup cin­na­mon 6 ta­ble­spoons but­ter

1. Dough: In the bowl of a stand­ing mixer us­ing the pad­dle at­tach­ment, mix to­gether the gluten-free all-pur­pose flour, yeast and cin­na­mon. Set aside.

2. In a small sauce­pot, com­bine the milk, but­ter, sugar and salt and heat over medium-low heat, whisk­ing fre­quently, un­til the mix­ture comes to a slow sim­mer, about 5 min­utes. Re­move from heat and add the liq­uid into the stand mixer with the flour and yeast. Mix on medium speed un­til well com­bined. Add in the eggs and mix un­til the dough is smooth.

3. Place the dough into a well-oiled bowl, cover and let rise for 45 min­utes or un­til the dough has dou­bled in size.

4. Fill­ing: While the dough is ris­ing, make the fill­ing. In a small bowl, mix to­gether the brown sugar, gran­u­lated sugar and cin­na­mon. In a sep­a­rate bowl, melt the but­ter. Set aside.

5. Pan Glaze: Pre­heat oven to 375 de­grees F. In a 9x13-inch bak­ing dish, spread out the melted but­ter for the pan sauce. Whisk to­gether the sugar and cin­na­mon in a small bowl and sprin­kle the mix­ture over the top of the melted but­ter. Set aside.

6. Assem­bly: Trans­fer the dough to a sur­face cov­ered with gluten-free all-pur­pose flour and roll out to a 16x20 rec­tan­gle.

7. Spread the melted but­ter for the fill­ing over the sur­face of the dough and then sprin­kle the sugar and cin­na­mon mix­ture evenly across the dough.

8. Roll the dough, start­ing with the shorter side, and form into a tight cylin­der. Cut the dough into 12 equally sized pieces and place each piece into the pre­pared bak­ing dish. Bake for 22 to 25 min­utes un­til golden and gooey. Driz­zle with vanilla frosting if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 366, FAT: 15G, SAT­U­RATED FAT 9G, CHOLES­TEROL: 67MG, SODIUM: 318MG, CAR­BO­HY­DRATES: 57G, FIBER: 5G, SUG­ARS: 30G, PRO­TEIN: 6G MARCH - APRIL 2016

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