Tacos & Cherry Clafoutis

Steak (or Chicken) Tacos 

Ingredients 

1 1/2 lb Sirloin steak * OR 1 ½ lb Chicken breast *
1 Club House® Taco Seasoning Mix packet
2 tsp. vegetable oil
1 large yellow onion, sliced
2 bell peppers, sliced *
Kosher salt, to taste
4 flour tortillas, fajita-size
Armstrong shredded cheese, to taste*
Fresh is best salsa*
1 avocado, sliced or Fresh is Best Guacamole 

Directions 

Slice the meat into ¼-inch thick strips. Add the meat to a medium bowl with the taco seasoning and toss to coat. Let marinate in the refrigerator for 1 hour.

Preheat a large 12-inch cast iron skillet over high heat. When the pan is hot, add the oil. Working in batches, cook the steak for about 2 minutes per side, or until the meat is browned and just cooked through. Remove from the pan and repeat with rest of meat.

To the same pan, add the onions and bell peppers, then reduce the heat to medium. Cook the vegetables until tender. Season with salt, then add the meat back to the pan and toss with the vegetables.

Serve the fajitas in the pan with tortillas, shredded cheese, salsa, and avocado alongside. 

*In Flyer June 27 – July 3, 2021
Recipe Credit: Tasty

Classic French Cherry Clafoutis 

Ingredients 

1 tbsp Meadowvale butter*
1 1/4 cup milk (2% or whole)
2/3 cup Roger’s granulated sugar*
3 large eggs
1 tbsp vanilla extract
optional: 1 tbsp kirsch
1/2 tsp. kosher salt
1/2 cup all-purpose flour
3 cups BC cherries, pitted*
Powdered sugar, for serving  

Directions 

Preheat the oven to 350°F. Butter generously an 8–9-inch circular pie dish or skillet (or 8 individual 1-cup baking dishes or ramequins).

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla, Kirsch (optional). Add the flour and salt, and whisk until smooth.

Place the cherries at the bottom of the prepared dish (or a handful at the bottom of each individual dish). Pour batter over top.

Bake for 1 hour (or 40 minutes for individual clafoutis). The clafoutis is done when puffed and brown on the edges, and a knife plunged in the center comes out clean.

Transfer to a cooling rack. The clafoutis will deflate as it cools. 

Sprinkle with powdered sugar and serve warm.

 *In Flyer June 27 – July 3, 2021
Recipe & Photo Credit: Pardon your French