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Recipe of the Week - July 12, 2012

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Mexican fajitas
Serves 4

1 pound flank steak
2 large boneless chicken breasts
1/2 cup lime juice
1/4 cup finely chopped cilantro
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon cayenne
3 cloves minced garlic
1 tablespoon ground black pepper

Mix all wet ingredients together thoroughly in a 1 gallon Ziplock bag. BBQ the flank steak to your desired temperature. Place with chicken into the Ziplock bag and thoroughly coat. Marinate the meat in the refrigerator for at least an hour. Preheat grill to medium high. Grill meat and chicken, turning occasionally, until it meets correct internal temperature using a gauge. Cut meat into long thin strips. Serve with warmed tortillas, grilled and sliced bell peppers, shredded cheese, and onions along with sour cream, guacamole and salsa.

Shopping List
1 pound flank steak
2 large boneless chicken breasts
lime juice
cilantro
olive oil
balsamic vinegar
cayenne
minced garlic
ground black pepper
shredded cheddar cheese



Easy Grilled Nachos
Serves 4

1/2 bag of tortilla chips
1 cup shredded jack and cheddar cheese
Jalapeno peppers

Preheat grill and grill griddle to medium and pile chips on top. Next, spread the cheese and jalapenos over the chips. Grill until cheese is evenly melted and serve with chilled guacamole and sour cream.

Shopping List
tortilla chips
shredded jack and cheddar cheese
Jalapeno peppers


Grilled Guacamole Salad
Serves 4

4 Hass avocados, halved and pitted
1/2 cup diced red onion
1 jalapeno pepper, seeded and minced
1/2 cup reduced-fat sour cream
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
12 cherry tomatoes, quartered
2 tablespoons chopped fresh cilantro, or to taste

Preheat grill to low heat, and lightly oil grate. Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce. Next, gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving.

Shopping List
4 Hass avocados
red onion
jalapeno pepper
reduced-fat sour cream
lime juice
garlic salt
hot pepper sauce (e.g. Tabasco™)
12 cherry tomatoes
fresh cliantro

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