Thursday, July 24, 2014

Fajitas

Several days ago I had grilled a flank steak and we had quite a bit left over. Often, I use the meat for sandwiches the next day but I decided to make something we haven't had in a while: Fajitas!
I sliced the onion and the peppers up early in the day so they could have time to marinate in a yummy sauce. When it was time for dinner all I had to do was slice the steak, sauté the pepper mixture, crumble the cheese and warm the tortillas. Oh, and open two beers :-)

1/2 lb grilled flank steak, sliced thinly
3 peppers, red, yellow and green, sliced
1 large onion, sliced
1/2 cup olive oil
2 T Worcestershire Sauce
Juice of one lime
2 garlic cloves, minced
1 T cumin
1 T chili powder
1 t salt
1/4 t pepper
some red pepper flakes
1 t sugar
flour tortillas
sour cream or Greek yogurt
crumbled queso fresco ( or shredded cheddar)
fresh cilantro
Fave hot sauce

In a dish, mix the olive oil, Worcestershire sauce, lime, garlic, cumin, chili powder, salt, pepper, red pepper, and sugar until well combined. In large zip lock, place pepper and onion mixture, pour on sauce and marinate in fridge for several hours.

When ready to serve dinner:  Sauté the pepper mixture the way you like it--some people like the veggies really crispy and others like them more well done. Slice the steak and warm the tortillas. Let everyone build his own adding cheese, fresh cilantro and hot sauce.


Wednesday, July 23, 2014

Rice and Corn Salad


Here's a tasty make-ahead salad that would travel well for summer picnics. You can really add whatever suits your fancy to this basic rice and corn concoction. (chopped zucchini, scallions, radishes, cherry tomatoes, bell peppers, shredded carrot, etc)

2 cups brown basmati rice, cooked
1/2 a bag frozen corn
1/2 red onion, chopped small
handful of fresh basil, chopped

Dressing
1/2 cup oil
1/2 red wine vinegar
Juice of one lemon
salt and pepper to taste
1 T sugar

Mix together in small bowl and pour over the rice mixture. Refrigerate for a couple hours to let flavors to develop.


Tuesday, July 22, 2014

Grilled Curry Chicken Salad

One of the things I love most about summer is chicken on the grill. I always make at least 6 or more breasts so that we have plenty left over for other uses. I don't think I've ever met a chicken salad that I didn't like but I especially like the taste of one made with grilled chicken. There are so many different approaches to take: sweet, savory, traditional? I decided to go with a curry flavor in this dish but if that's not your thing it can easily be left out and the dish will still be great.

2 large grilled chicken breasts cut in small chunks
2 stalks celery, diced
1/4 cup red onion, diced
1 cup green grapes, halved

Dressing
2 heaping T mayo
Juice of one lemon
Salt and pepper to taste
1 t curry powder

Mix up the dressing and add to the chicken mixture. The addition of toasted pecans or walnuts would be good in this but I didn't have any on hand.