Save it to make some easy, cheesy scrambled eggs for breakfast tomorrow!
Provided you didn't heat the cheese up in the jar, in the microwave (don't blow off the instructions on such jars that say, "Do not put jar in the microwave"), after you've emptied out most of that cheesy goodness to make nachos, put that jar in the fridge. That's right, a mostly empty jar of cheese, in the fridge.
Tomorrow for breakfast, take that jar out of the fridge, 'unlid', throw in three eggs, a generous splash of milk, some salt and pepper, put the lid back on and shake the heck out of it. Boom! Eggs 'shaken, not stirred' (yep, I went James Bond) with cheese, ready for the saute pan.
You can use any flavor of cheese sauce you want to do this. The shaken eggs scrambled up with some diced ham, delicious! Poured over some golden brown, diced potatoes and bacon bits makes for an awesome scramble! It's excellent just by itself too, simply wrapped with a tortilla.
Don't be so quick to throw that jar away, do a scrambled egg hack!
Bacon Wrapped Filet Mignon: Like the sirloin, this is a tender, but leaner cut of meat. Hence, the bacon, which is going to keep the filet from getting too dry and it adds some flavor to boot. Use the standard salt and pepper preparation and then wrap some thick sliced bacon around the outer edge of the steak and secure with a water-soaked toothpick. If you don’t have thick cut bacon, no problem, just double up by wrapping two pieces a bacon around the filet. This steak requires a reverse sear style of grilling. When you put this steak on the grill, put it on the lower heat side of the grill first with the lid on. The bacon doesn’t require the high heat to crisp it up until the finish and if that’s done first, you’ll end up with burnt bacon. So place the steak on the lower temp side to start things off, let that bacon fat slowly seep into the steak as it slow cooks for about 10 minutes with the lid on. Then finish the steak on the hot spot of the grill without the lid and until that bacon is sizzling just right! You may have to stand the fillets on end to get that bacon crisped up just right. Brush on the melted garlic butter just before plating.
Sirloin Steak: This is also a more tender cut of beef, but it’s a leaner cut. It doesn’t have the marbling of fat like a rib eye and if you don’t feel like shelling out the money for rib eye, this is a good alternative. You can prep and grill this steak just like you would for a rib eye, but before you hit it with the salt and pepper, dress it with some olive oil. Because sirloin is a leaner cut, it can tend to dry out on the grill and it needs a little help with flavor. Olive oil does the trick, about a teaspoon on each side. Salt and pepper those sirloins up and grill just like a rib eye. Hit it with the garlic butter just before plating.
Through September, Fuzzy’s Souvenir Cups Will Benefit “Dine Out For No Kid Hungry”, Providing Meals for Children in Need
Fort Worth, TX- Fuzzy’s Taco Shop has partnered with Share Our Strength on their No Kid Hungry initiative for the month of September, helping provide meals for children in America. Throughout the month all Fuzzy’s Taco Shop locations will donate $0.25 from each souvenir cup sold to No Kid Hungry. The cost to connect a child with 10 meals is $1; each year though the Share Our Strength initiative, Fuzzy’s connects thousands of children to their next meal. Last year, Fuzzy’s raised $87,000 across all locations, and hopes to surpass that amount in funds raised this year.
“At Fuzzy’s Taco Shop we are in the business of feeding people, so it’s heartbreaking to know there are folks out there who don’t know where their next meal is coming from, especially when it comes to children,” said Mel Knight, President of Fuzzy’s Taco Shop. “1 in 6 children in America don’t get sufficient meals and this statistic is simply not acceptable. We are proud to partner with Share Our Strength each year and participate in helping to provide children in need with meals, and families with the tools to make educated decisions when it comes to preparing meals.”
Dining with Fuzzy’s this month and by purchasing one of the special-edition souvenir cups, guests can help No Kid Hungry launch school breakfast programs, recruit summer meal sites, and empower families to shop for and prepare healthy meals. As a donor, they will also be helping No Kid Hungry provide grants to hunger-fighting organizations across the country to help them end child hunger within their communities. As guests enjoy their meal at Fuzzy’s Taco Shop, they are also helping a worthy cause.
Share Our Strength started on Capitol Hill in 1984 because of the famine in Ethiopia during 1984 and 1985. While the organization, started by brother and sister duo Bill and Debbie Shore, had many focuses globally for fighting hunger and poverty, Share Our Strength focuses their efforts, now, on making No Kid Hungry a true reality in America. No Kid Hungry works toward ending child hunger in America by helping connect kids to effective nutrition programs. For a list of participating restaurants or for more information on No Kid Hungry, please visit www.nokidhungry.org or www.dinout.nokidhungry.org.
About Fuzzy’s Taco Shop
The original Fuzzy’s Taco Shop on Berry Street in Fort Worth, Texas is where the brand’s version of taco heaven was created in 2003. It would have frosty drinks. It would have good vibes. It would be a huge, craving-inducing success. With the continued dedication to serve fresh Mexican-food favorites and the addition of frosty drinks, Fuzzy’s earned a cult-like following, and that first location turned into more than 100 across the country. That means no matter where you roam, you’re never far from Baja tacos, guac and chips, and frozen margaritas. Which is reason enough to celebrate with some, as far as we’re concerned. For more information on Fuzzy’s Taco Shop, please visit their website, Facebook, Instagram and Twitter pages.
Rib Eye Steak: This is my personal favorite when it comes to grilling up a steak for a traditional steak dinner. These tender steaks have good marbling of fat throughout and that means great natural flavor. With that in mind, these steaks don’t need a lot of doctoring, no marinade required. I keep it simple, salt and pepper both sides and let that marbling go to work on the grill. Put your presentation side down first and let it sit over the coals for about five minutes. Then flip and move it over to the lower heat side of the grill, lid on until it reaches your desired degree of rare, medium or well done. Just before you plate, brush the steak with melted garlic butter.
TIP: Whether you’re grilling steaks, hamburgers or even hot dogs, keep a small ‘grill safe’ bowl of garlic butter in cool zone corner of the grill. There’s all kinds of uses for it. You can brush it on steaks, apply it to burgers just before you put on the cheese, or brush those hot dogs to add another layer of flavor. Put it on toasted buns, apply it to fish, shrimp and veggies. It’s another dose of YUM! And if you’re not really into garlic, just go with melted butter, it’s still another dose of YUM!
I like to use sirloin to make my kabobs, cutting the sirloin into one inch cubes. Don’t buy stew beef for this, it’s too tough a cut of meat, it’s OK if prepared in low and slow cooking, but sirloin is far more tender and packs better flavor, especially in this over the direct heat preparation. The marinade is simple, your favorite Italian dressing.
- Two pounds of sirloin steak, cut into one inch cubes
- One green bell pepper, rough chop
- One red or yellow bell pepper, rough chop
- One medium onion, rough chop
- About one pound of button mushrooms
- Small bottle of your favorite Italian dressing
After you cube up the steak, put it in a Tupperware container or zip lock bag and pour the entire contents of a small bottle of Italian dressing over the meat. Let it marinade in the refrigerator overnight. The veggies don’t need to marinade that long, you can actually get away with dressing them just before you start the charcoal. If you’re going to use wood skewers, remember to soak them in water for about 30 minutes prior to loading them up with the meat and veggies. KABOB TIP #1: Always put your meat and veggies for kabobs on separate skewers. A meat and veggie skewer combo looks great in the meat counter display case at the grocery store, but the fact is the veggies on the skewer cook through much faster than the meat. You want tender crisp veggies with a hint of charcoal flavor, not dried out, charred veggies to go with that sirloin. KABOB TIP #2: Don’t overload the meat on the skewers, leave some space between the cubes. Meat that is packed too tightly won’t cook evenly, won’t look as nice when served and most importantly, won’t taste as good. Place your meat kabobs over hot coals to get a good sear, lid off. Turn a quarter turn after about two minutes, repeat through four rotations giving you a medium rare kabob. Place your veggie kabobs on the grill after the meat kabobs are cooked halfway through. Serve together with rice pilaf and warm pita bread.
Got a hankering for fajitas? Flank steak is a great cut of meat to use in fajitas. Like the skirt steak, it’s a less expensive cut of meat, a tougher cut of meat, yet packs a lot of flavor when prepared correctly. Try this the next time you fix fajitas or when tacos sound boring:
- Two pounds of flank steak
- 1/2 cup olive oil
- 1/4 cup tequila
- The juice of a lime
- 2 healthy tablespoons of your favorite store bought fajita seasoning
- A few drizzles of canola oil
- Medium onion, large slices
- Green pepper, large slices
Mix the olive oil, tequila, lime juice and fajita seasoning in a measuring cup or small bowl. Pour over the top of the flank steak in a zip lock bag or plastic container. Marinate in the fridge for at least an hour, four hours is better, but NOT overnight, there‘s alcohol in this marinade and alcohol can tend to give meat that mushy texture if over-marinated. Grill over high heat, about five minutes on each side (for a medium rare) first five minutes lid off, last five minutes lid on. Pull the steaks off the grill, let them rest for five minutes. While the meat is resting, coat the sliced onion and pepper with canola oil and season with the fajita mix. Grill over direct heat until you get a bit of a char on both sides. Warm the tortillas on the low temp side of the grill, pull and stack. Slice the flank steak across the grain, plate and serve with the veggies. These are great of course, with Margaritas.
by Mike Thayer
Beef, it’s what’s for dinner, or lunch, and yes, breakfast too! Why not cook up a breakfast steak on a weekend? Without question, beef is the most aromatic meat to put over the fire. This chapter does not include burgers, they’re so special, they’re featured in Chapter 9.
And before we get into the recipes, remember Tip #10. How do you know when your steak is done? Give it the finger. No, not the middle one, well, you can use that one if you want….. Poke the steak with your finger. If the meat is soft to the touch and doesn’t bounce back, it’s still pink inside. If it’s got some give but bounces back a bit, it’s medium. If it’s firm when poking, it’s well done.
And for those who like the thermometer: To get a medium rare, grill beef until the meat thermometer hits the 135-140 degree mark. Remember to let that meat rest after pulling it off the grill!
Mike’s Skirt Steak
Have you seen the price of beef these days? If you're craving a good steak and don't want to shell out the big bucks for a T-bone, try a skirt steak. It's a much cheaper cut of meat but packs a lot of flavor. It is a tougher cut of meat, so it needs a good marinade.
Here's a fantastic marinate for about two pounds of skirt steak:
- Half cup olive oil
- 1/3 cup soy sauce
- The juice from half a lime
- Tablespoon of dried, minced onion
- teaspoon of garlic powder
- One packet of artificial sweetener
- Couple dashes of cardamom
Mix all ingredients for the marinade in a bowl or big measuring cup, set aside. Cut your skirt steak into four equal pieces (optional), place in a Tupperware bowl or a big zip lock bag, pour in the marinade. Refrigerate for at least one hour, four hours is much better, overnight is best. Skirt steak is great for the grill, remember to take the steaks out of the fridge about 20-30 minutes prior to placing over the coals. You’re doing this to inspect the meat, make sure it‘s well covered in the marinade. It’s not about letting the meat come up to room temperature like you hear some of the cooking show talking heads say, that’s just yada, yada talk to kill air time. The truth is, refrigerated meat won’t come up to room temperature in just 30 minutes, not even close. OK, back to the skirt steaks…..
Putting the steaks over medium high heat, let them sizzle for about five minutes, do NOT cover. This is a thin cut of steak so keep an eye on it and any possible flare ups. Flip after five minutes to a cooler spot on the grill and now you can put a lid on it, for about another five minutes (this is for a medium rare). Remove from the grill and let them rest. This recipe is a real crowd pleaser.
TIP: Never pour remaining marinade over meats or veggies you’ve just placed on the grill. It may sound like a good idea but it’s not. The spillage will cause flare ups - gas and charcoal grills alike - resulting in a blackened meat look and taste you weren’t going for. Spillage can also stir up the ashes down below on a charcoal grill, getting ash on your food. Don’t worry, there’s plenty of flavor in that meat, don’t pour.