Wednesday, June 26, 2013

Mid-week Post

The past couple of weeks have been insane, and I haven't had a chance to update with my upcoming soul food cookbook recipes. 

My step-daughter has been here for the last week and a half, and work suddenly exploded (not. . .literally), and I have had 900 things going on, so I apologize for the lack of updates this week.

Coming up in the next couple of weeks will be the aforementioned soul food cookbook, one of those cookbooks to trick your kids into eating vegetables (I had a 2/3 success rate!), and a post about my trip with several local bloggers to the TOPO distillery in Chapel Hill.

Thanks for hanging in with me!  I've got some good stuff coming up.

Friday, June 21, 2013

Methodist Week: Goulash



Welcome to the last day of Methodist Week!  (See days 1, 2, 3, and 4 here!)  It was a really great week of meals, even with the vaguely disappointing Herb Chicken from yesterday.

The last recipe comes from the United Methodist Women of Rehobeth United Methodist Church in Greensboro, NC.  The article comes from Novie Thomas who, in more bummer news, died at the age of 73 on her 51st wedding anniversary, November 18, 2012.  


Anyway, when I was looking through this cookbook to find a 5th recipe, I came across this recipe for goulash.  I said to Dennis, "Hey!  Goulash!"  And he shook his head.  "No goulash," he said.

I think he had the same idea of goulash I did, which is. . .I don't know.  Something with pasta and gluey sauce and mushrooms with mystery meat.  

So I made it anyway.  (Not to be hateful!  I just knew what he was thinking goulash was.)  A couple days later, I mentioned goulash again, he said, "No goulash."

When we sat down for dinner, I waited until he'd taken a bite and said it was good before saying, "Goulash!"

This recipe includes the ubiquitous cream of chicken soup and just a couple other ingredients.  It's really good and really easy.

Goulash
Serves 4-6

Original Recipe:


Ingredients


1 lb. ground beef
1 chopped onion
1 tsp. olive oil
1 can tomato sauce
1 small box macaroni
1 can cream of chicken soup
1 bag cheese

I made this exactly like the recipe specified.

Brown hamburger and onion in olive oil.  Add tomato sauce and let it get hot.

While hamburger is browning, cook macaroni according to the directions on the package.  Drain, put in baking dish.

Pour soup over macaroni and stir.  Add hamburger mixture and stir.  Top with cheese as desired.

Bake until cheese melts.

Thursday, June 20, 2013

Methodist Week: Herb Chicken


We're winding down Methodist Week, with Day 4.  (See days 1, 2, and 3 here.)  I have to admit. . .this is the first recipe I've had for this week that I wasn't blown away by.  Don't get me wrong: it was fine.  It was a decent recipe, but it just wasn't my favorite thing I've ever made.  That's OK, though.

Pearlie Sullivan, the contributor of this recipe, was a member of Rosemary United Methodist Church in Roanoke Rapids, NC.  She has been the only person I've been able to find any record of whatsoever.

Unfortunately, I found her in her brother's obituary.  Her brother (Herman Miller) died September 6, 2011, at age 73.  Nothing much is said about Pearlie, though, except that she was one of 7 (!) of Herman's sisters by whom he was preceded in death.  Bummer.

I've been to Roanoke Rapids a few times, mainly because there was a huge band competition there when I was in high school.  It's an hour and a half from my high school, so it was an all-day affair, and it's where I learned exactly what happens if your insulin pump malfunctions first thing in the morning, and you're too chicken to mention it to anyone, because you don't want to call attention to your type 1 diabetes, so you go all day long without any insulin, since you have no backup plan.

(Spoiler alert:  You will get very, very, very sick and lie on the floor of your bedroom after you get home, attach your pump back, and pray for death.)

(Also, I'm pretty sure I never told my mother that story, about what a stupid diabetic I was that day.  Sorry, mom.)

On to Herb Chicken!

Herb Chicken

Serves 4

Original recipe:

There were two instances in this recipe I snickered like a 12-year-old boy.  Because apparently, 12 is how old I am.


Ingredients

For whatever reason, I got all artsy with this ingredient picture.  Just roll with it.


Either 4 halved chicken breasts or, if you're me, a pan's worth of chicken thighs
4 tsp. parsley flakes
Garlic salt to taste
1 box stuffing
1/4 cup butter, melted

Preheat oven to 325°F

Sprinkle your chicken with parsley and garlic salt.  Dip each piece of chicken in butter, then roll in the stuffing.  Place in baking dish.

Continue until you've used all your chicken.

If you're me, make a mess.


Really, Sarah?


Really?


Sprinkle remaining stuffing over chicken and "moisten lightly" with water.  I found the easiest way to do this was to get a (clean!) dish cloth, wet it, and "moisten" that way.

Cover dish with aluminum foil and bake for 40 minutes.

Wednesday, June 19, 2013

Methodist Week: Deep Dish Berry Cobbler


It's Day 3 of Methodist Week, halfway through, and I've got something a little different for you: Dessert!  (See Methodist Week Days 1 and 2 here.)

I don't make a lot of desserts, being that I'm a Type 1 diabetic, and, even with an insulin pump, that's a lot of carbs to compensate for.  In this case, though, I was making something pretty easy for dinner (the Chicken au Gratin ), and I had a ton of fruit.  Cobbler to the rescue!

You guys. . .this cobbler is so good.  Dennis ate most of his before dinner actually started.  It's a really simple recipe, and if you bring this to a gathering of any kind, I guarantee it'll be one of the first things to be gone.

This cookbook ventured outside of North Carolina and comes from Eden Prairie United Methodist Church in Eden Prairie, MN.  It's circa 1974, so I was pretty sure I wouldn't come up with much in the way of the person who contributed the recipe (Myrtle Mitchell), and I was right.  It's so weird how I'm not finding anything.  Obits, random information. . .there's nothing!


Anyway, super-simple cobbler here.  Make it with all the summer berries that are taking over the world as we speak.  I made this one almost exactly as-is in the recipe, and it was perfection.

Deep Dish Berry Cobbler

Makes 6-ish servings


Original recipe:



Ingredients



1/2 cup butter
3/4 cup all-purpose flour
1 cup sugar, divided into 3/4 cup and 1/4 cup 
3/4 cup milk
2 cups fresh berries (I used blueberries and strawberries.  Use whatever you want.)

Preheat oven to 400°F.

Notice that the way your ingredients are arranged makes a lovely photo.  Take said photo.


Combine butter, flour, 3/4 cup sugar, and milk.

Pour into a greased 2-qt. casserole dish.  Top with berries and sprinkle with remaining sugar.


Bake for 35-40 minutes, until cobbler is golden brown.  Remove from over, photograph extensively, and serve with ice cream, if you have it.  (We didn't have ice cream, but the recipe says to do it that way, and I bet it's amazing.  It's amazing either way, though.)




Yum.

Tuesday, June 18, 2013

Methodist Week: Arnold Palmer Casserole



Welcome to Methodist Week, day 2! (See day 1 here.)

I don't know why this is called Arnold Palmer Casserole.  As far as I know, an Arnold Palmer is a drink that is half iced tea, half lemonade.  It's also this guy.  But for whatever reason, this is the Arnold Palmer Casserole.

It comes to us via this cookbook:



Millbrook United Methodist Church is in Raleigh, NC.  I've actually been there a few times, many, many years ago.  I never went to any potlucks or anything, but if this casserole is any indication, they're doing well, food-wise.

Just like I did on yesterday's post, I Googled the name of the person who submitted this recipe, Elsie Schuljan.  I came up with NOTHING.  I was hoping that there would be some kind of interesting backstory for at least a few of these, but so far, not much happening.

This casserole is weirdly good.  I say weirdly because you look at the ingredients and go, "Huh. . .OK."  But it's very tasty.  I halved this recipe, because the original serves 8, which would be appropriate for a church potluck, but maybe not so much for dinner at my house.

Arnold Palmer Casserole
Serves 4


Original recipe:



Ingredients


My version

2 Tbsp. butter
1 lb. ground beef
1 tsp. garlic salt
1/4 tsp. pepper
8 oz. tomato sauce
4 oz. sour cream
4 oz. cottage cheese
4 oz. cream cheese
2 Tbsp. chives, finely chopped
4 oz. egg noodles

Preheat oven to 350°F.

Cook egg noodles according to package directions.  Mix in 1 Tbsp. butter.

Melt 1 Tbsp. butter over medium-high heat.  Add beef, garlic salt, and pepper and cook until meat is browned.  Add tomato sauce and simmer for 10 minutes.

Mix cottage cheese, sour cream, and cream cheese with a fork in a separate bowl.  Add chives and mix well.  

In a 2-qt. casserole dish, layer meat, then noodles, then cheese mixture in layers, ending with meat.

I didn't quite have enough meat to cover the top layer, but I think ultimately, it turned out OK.



Bake uncovered for 30 - 40 minutes, checking at 30 minutes.  Enjoy with a real Arnold Palmer.  Or with Arnold Palmer himself, if he's willing to travel, or if you live in or near Orlando, FL.



Monday, June 17, 2013

Methodist Week: Chicken with Broccoli Casserole


I grew up in a Baptist school and Presbyterian and Methodist churches.  If there's one thing I know about these places, it's that when you have a potluck or some kind of get-together involving food, the dishes are always A+.  Southern church ladies always know how to make a good potluck dish.

I collect church cookbooks.  I have a collection right now of. . .probably 40 or 50 of them.  They were in abundance at the book sale, and I really enjoy going through them and seeing the similarities and differences between the dishes and seeing a little insight into the people of a particular church.

Last year, for her birthday, my sister Katie requested a Chocolate Chess Pie in lieu of a cake.  I'd never in my life made a chocolate chess pie.  I didn't even know what was in a chocolate chess pie.  But I said, "You know, if anyone will know how to make it, it'll be a Methodist lady."

So I pulled a Methodist church cookbook off my shelf and, lo and behold, there was a Chocolate Chess Pie recipe.

Long-ish story short, this week is Methodist Week.  I took 5 recipes from 5 Methodist cookbooks and made them all.  It was like a week-long potluck.

The first book hails from Kipling United Methodist Church in Kipling, NC.  It seems they celebrated their 150-year anniversary last year, and that's pretty cool.

The recipe itself is from Howard and Gladys Robbins, and I Googled both of them, but could find out if they were still at the church, or still in the area, or anything like that. 

This is not an act of terrorism. The book fell apart when I opened it, and I forgot to take a picture of it intact.

Dennis especially loved this recipe.  He said it reminded him of his grandmother's house.  It was really, really good for being so simple.

My favorite thing about these recipes is how vague the amounts and directions are.  A "package" of chicken. "Some" carrots.  It's a different method of measurement, for sure.

Let Methodist Week commence!


Chicken with Broccoli Casserole

Serves 3-4


Here's the original recipe:


  Ingredients


My version

3 large chicken breasts ("1 package"), chopped into several pieces
2 cups fresh broccoli
1 can cream of chicken soup (I can't stand cream of mushroom.  Use whichever you want, though.)
6 oz. shredded cheddar cheese (There are 8 oz. in the photo above.  I'll explain later.)
Olive oil for cooking chicken

Preheat oven to 350°F.

Cook chicken until done (until it's no longer pink in the middle: at least 165°F).  Cook the broccoli.  (I'll admit straight up that I don't officially know how to cook broccoli.  I bring salted water to a boil and cook broccoli for about 5 minutes, until broccoli turns bright green.)

Put broccoli in 9 x 13" baking dish, followed by chicken, then soup.  Cover with cheese.

(I had 8 oz. cheese ready for this recipe, but I started putting it in the dish, and it just seemed like. . .a lot of cheese.  So I didn't use all of it.  I know.  You're shocked.)



Bake the casserole for 20 minutes.  Remove from oven, make a delicious salad, and enjoy.  It's really, really good!


Friday, June 14, 2013

Review: Front Porch Ice Cream



Yesterday was the hottest day we've had so far this year.  I think the final number was 93 degrees, with ridiculous, ridiculous humidity.

And then a storm blew through in the afternoon and the temperature fell by 20 degrees.  Go figure.

All that being said, yesterday was the perfect day for ice cream, and I had come across some coupons for Front Porch brand ice cream a few days ago.  It's made in Mooresville, NC, and even though that's 2.5 hours from here, I decided to look at it as "buying local."  Support your local businesses, right?

There were, I believe, 4 flavors in the ad, and I'd already made a decision, thinking that that's all they made.  I was picturing this small, local ice cream place that made 4 flavors, where everyone had a favorite.

Everyone might have their favorite, but I was wrong about the number.

I found them at Lowe's Foods, and they had 6 flavors to choose from.  I went to the website, and found that they have a total of 19, including peppermint, which is my favorite ice cream flavor ever.



From left to right, the flavors are (Top Row) Lemony Sunshine, My-O-My Peanut Butter Pie, Country Fair Fried Apple Pie, Happily Pineapply Upside Down Cake, Wildly Wildberry Cheesecake (Second Row) Nana's Banana Pudding, Mountain Mint Chip, Dreamy Vanilla Cream, Sweetie Tea, Sassy Strawberry (Third Row) Scarlett Red Velvet, Praline Coastal Crunch, Dandy Peppermint Candy, Homestyle Butter Pecan, Sublime Key Lime (Last Row) Black Cherry Twilight, Peachy Keen, Chocolate Rocker, and Blackberry Crumble.

Pretty much every one of those flavors (at least the names) is as Southern as it gets, which is pretty cool.  I wasn't born in the South, but I can appreciate an ice cream called Sweetie Tea.

Country Fair Fried Apple pie sounded pretty amazing, so I took my .75 off coupon and gave it a shot.  (I think my total was $3.18.  On par with Ben & Jerry's, I guess.)


I got it home, only slightly melted, and opened it up immediately.  It looked creamy and delicious.


The package says it's made of "spiced apple ice cream with apple swirl and cinnamon sugar shortbread pieces."  Yum.

Being a Type 1 diabetic, I also had to check out the nutrition facts.  21 carbs, which is pretty standard for ice cream, I think.  I try to do 30 or less per meal, but that salad I ate for lunch was worth having this ice cream before I started on the salad for dessert.


Serving size was 1/2 cup (most people don't realize how small serving sizes for ice cream actually are), but it was a good amount for a lunch dessert.


You guys?  This was amazing.  It was so good.  It tasted exactly like one of those fried (or, unfried, if you've had them that way) apple pies.  It was sweet without making my teeth hurt, and creamy the way ice cream was intended to be.

I'm pretty sure I'm going to take the other coupon I have ($2 off 2) and try more flavors.  If you can find this ice cream, try it.  Even if you have to buy it at full price, buy it.  Unfortunately, it appears that you can only buy it on the East Coast.


Because of this, if you're not from here, I recommend you either fly over here or find a friend over here who will freezer-pak you some of this stuff.  It's that good.



Disclaimer:  Front Porch did not compensate me for this post.  They have no idea who I am.  I found a coupon in the paper and bought it myself.  If they wanted to send me free ice cream for life, that'd be cool.  

Monday, June 10, 2013

Guest Video: Guacamole

Those of you who have been following me for a while are familiar with my husband, Dennis, and the fact that he's kind of my test subject/guinea pig for the recipes I'm making for this blog project.  He even tries things like this and the infamous green spaghetti and comes up with nice, supportive reasons why it's not the worst thing he's ever tried.  (Hint:  The green spaghetti was probably one of the worst things he's ever tried.)

Two things you don't know about him (because, you know, I haven't told you) is, for one, he's a graphic designer/photographer/video guy.  He owns his own business and does websites, photos, videos, etc. for small businesses who need advertising.

The latest thing he's added to his business repertoire is videos.  This ties in to the second thing you don't know about him:  he's an ace Mexican food maker.  He makes this salsa that kind of makes me want to die because it's so hot, but then I can't stop eating it.

His guacamole, though, is pretty much the thing that I could live off of given the opportunity.

He's been teaching himself the ins and outs of producing video, YouTube, and things of that nature, and he's been posting videos, both for his clients and of random stuff (check out his channel here.)

The newest video on that channel (and, really, the only one that ties into what I'm doing here!), is a video showing how he makes the life-altering guacamole we have during avocado season.  As a quasi-guest post, I'm putting that up for today, and I hope you'll watch it, and like it if you're so inclined.

(Note:  He didn't ask me to post this.  He doesn't even KNOW I'm posting it.  He surprised me with a nice shot-out to Sarah Cooks the Books at the end of the video, and I thought I'd respond in kind!)

Seriously, though.  Make this guacamole.  Because it's epic.


Friday, June 7, 2013

Rachael Ray 30-Minute Get Real Meals: Chicken au Gratin


I laughed so much making this dinner, Dennis said, "I'm not sure I want to eat something that you're laughing at that much."

It's not that there's anything particularly funny abut the recipe (the third and final recipe from this book).  It's just that, looking at it, I assumed it was going to be terrible.  It wasn't setting up right, even after I took it out of the oven, and it just looked like a soupy mess.

Don't worry, though.  It's really good.  And if you can hold off eating it for 10 to 15 minutes, it does eventually solidify enough to not look like baked chicken soup.

In other news, Rachael Ray tried to do it to me again.  I'm not sure exactly what vendetta lemons have against me, but they are all bound and determined to ruin my recipes with all of their citrusness.  When I put the lemon on the salad, it overpowered it.  All you could taste was lemon.

I was not going to lose the Lemon War again, so to fix it, I added balsamic vinegar, salt, and pepper to the salad.  Dennis loved this.  He said it was the best salad ever.  He had eaten all of his before the chicken was even done.  As such, I'm not going to include the full amount of lemon in the ingredients, and I'll add balsamic vinegar.  It really was a good salad.  And good (if ugly!) chicken, too!

Chicken au Gratin
Serves 2

Ingredients


3 Tbsp. olive oil
1 Tbsp. fresh thyme, chopped
2 garlic cloves, chopped
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 onion, chopped 
1 1/2 cups chicken stock or broth
1/2 cup heavy cream
A "handful" flat-leaf parsley, chopped
Juice from one lemon (COOKER BEWARE!)
A few splashes balsamic vinegar
Salt and pepper
1/4 cup plain breadcrumbs
1/2 cup Parmesan cheese
2 Tbsp. cold butter, cut into small pieces
Greens for two salads

Heat a large skillet over medium-high heat with 2 Tbsp. olive oil.  Add the thyme, chicken, garlic, salt, and pepper.  Cook for 3 minutes.Add the onion and cook 2 minutes.  Add the chicken stock and cream.

(Now. . .the recipe says to cook for 5 minutes after adding the stock and cream.  However, after 5 minutes, mine looked like this:


That doesn't look even remotely done to me.  So I simmered it for quite a while, until it reduced down.)

At some point, when it's reduced down as you'd like it to, add the parsley and cook for another minute.

In a separate bowl, combine the bread crumbs and the cheese.  Pour the chicken mixture into a baking dish and sprinkle the top with the breadcrumb-cheese mixture.  Dot the top with cold butter pieces.

(At this point in the cooking process, I'm dying laughing, because it looked like this:


What is that even?  I don't even know.)

Place the dish under the broiler and brown, 1-3 minutes.  (Mine was closer to 5.)

This is what it looked like after 5 minutes under the broiler:


For those of you keeping score at home, that looks exactly like the pre-broiler dish, except with browned breadcrumbs and melted butter.

Finally, make your salad.  Mix your greens with some lemon (BE CAREFUL!), the remaining olive oil, and balsamic vinegar, salt, and pepper to taste.

I promise, this is really tasty.  Ugly, but delicious.  Give it a few minutes to settle, and it'll come around.  


Thursday, June 6, 2013

Rachael Ray 30-Minute Get Real Meals: Impossibly Good Chicken and Simple Mixed Greens Salad


If you remember my last recipe (from the same book), you'll recall the difficulty I had with trying to figure out exactly where a hamburger played into a tortilla.  You guys, I looked and looked and looked for a picture of it.  I found the recipe on a couple of blogs and even on the Food Network site itself, and a picture of this thing was nowhere to be found.

Finally, I stumbled upon a blog (Yaya's Everyday Kitchen Magic, which is still updated!  Yay!) and an entry from back in 2011 where she made said burgers (Find the recipe here).  Her burgers are all nicely wrapped up in these tortillas. . .but I still can't figure out why or how.  It makes no sense.  All I can come up with is that my tortillas were too small and my burgers were too big.  Or something.  This is probably going to keep me up at night.

Basically, this is the extent of the situation:


On to the chicken!

I don't know if this chicken was impossibly good, but it was really tasty.  It won't make you eschew all other chickens, but if you went over to someone's house and they made it for dinner, you wouldn't be stopping by McDonald's for a Big Mac on the way home, you know?  You might even call them the next day to thank them for the lovely evening and to ask for the recipe.

The most interesting part of the whole thing, really and truly, was the really, really simple salad that was pretty amazing.  All it had was lettuce and a quick dressing, but it set off the entire meal.  As with many of these recipes, since it's just the two of us, I roughly halved it.

This is a good one, and it's not too hard.  Give it a shot!  (And let me know if you figure out the fajita burger mystery!)

Impossibly Good Chicken and Simple Mixed Greens Salad

Serves 2 (or 4 if you double the amounts here)

Ingredients

How much I processed this picture reminds me of 'Toddlers and Tiaras'. . .


3 Tbsp. olive oil
3 boneless, skinless chicken breasts, each cut into 4 large chunks
1/2 onion, thinly sliced (I still had a spring onion left, so I used that.)
3 garlic cloves, chopped
1 1/2 cups chicken broth or stock
1/2 cup heavy cream
1/2 pint grape or cherry tomatoes
1 Tbsp. Dijon mustard
1 1/2 Tbsp. red wine vinegar
Enough lettuce (or mixed greens) for two salads
1 cups fresh basil, torn or chopped
1/2 cup flat-leaf parsley, chopped
Salt and pepper

Heat about 1 Tbsp. olive oil on medium-high heat in a large skillet.  Add chicken and season with salt and pepper.  Brown the chicken on both sides, about 7 minutes.

Add the onion and garlic to the pan; cook for another 2 minutes.

Add the chicken stock and cream to the pan and bring the sauce up to a slight boil.  Simmer for 4-5 minutes; the sauce should reduce and begin to thicken.  Add the tomatoes and cook for another 2 minutes.  Add the basil and parsley and stir to distribute.  Add more salt and pepper if desired.

To make the salad, in a small bowl, combine the mustard and vinegar.  Whisk in the remaining olive oil.  Mix the dressing and the salad greens together, and season with salt and pepper if you want.


Tuesday, June 4, 2013

Rachael Ray 30-Minute Get Real Meals: Beef Fajita Burgers (Or Taco Meat)



I know, I know.  Rachael Ray Again.  I know that she's one of those chefs that either people are like, "Oh, yeah!  I love her stuff!"  Or they're like, "UGH!" (or some variation thereof.) 

I, for one, don't have much of an opinion, but what I do have is a ton of her cookbooks.  I'm doing my best to space them out, but it seems it's that time again. 

This week's cookbook, Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes, it seems, happened during a time when low-carb was huge.  Like, Atkin's (Atkins?) low-carb.  I think what she was going for was to ride on that train of Atkin's people.

One super-irritating thing about this cookbook is that she justifies a lot.  Like, if the recipe calls for breakcrumbs, she'll say something like, "It's OK!  It's just a few!" and stuff like that.  Just make the recipes!  It's OK!

A note on this recipe:  It called for ground sirloin.  I used ground beef.  I don't know if it was because the burgers were thick and I had to cook them longer, or if it would be better off the the sirloin, but they were a little dry.  While we were eating these, something was. . .off.  The taste was excellent, but it didn't seem like it should be in burger form.  The taste was more like something you'd want to put in a taco.

I also didn't really understand how this fits into a tortilla.  There wasn't a picture of this recipe in the cookbook, and it seemed. . .awkward with a burger on a tortilla.

As such, I'm including the recipe for burgers, but I wouldn't recommend eating these in burger form.  Use this spice mixture for taco meat.  (Or make burgers if you're ambitious.  You'll see what I mean.)  Also, I halved the recipe, approximately.

Beef Fajita Burgers (or Really Good Taco Meat)
Makes 3-4 burgers (depending on size) or tacos for 2 or 3

Ingredients


1 pound ground beef (or ground sirloin if you want to make it the "real" way)
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. ground cumin
2 Tbsp. fresh thyme leaves
Several drops hot sauce
1 Tbsp. seasoned salt
Flour tortillas
Extra Virgin Olive Oil for cooking
Cilantro for garnish (optional)
Cheese, shredded for tacos, slices for burgers (optional)

Heat oil in a pan over medium-high heat.

Mix everything in the ingredients list together through the seasoned salt.

If you're making taco meat, cook beef in the pan until done.  Put in tortilla and garnish with cilantro and cheese.

If you're making burgers, divide the meat into however many patties you're making and drizzle with olive oil.  Cook the patties for 5 or 6 minutes on each side or until they're as done as you'd like.

The recipe doesn't clarify what to do with the meat in regards to the tortillas from here.  I just put the burger awkwardly on top of the fajita and added cheese and cilantro.

I really don't know.

Just trust me, and make the tacos.