Garlic-Mustard Glazed Skewers

I had a fantastic time visiting Utah last week and left with only one complaint: the snow. The second half of my trip was cold and dreary and it snowed for two days. Not how I envisioned my April would begin. It was such a stark contrast to what I came home to- spring in full bloom. Richmond has been beautiful, sunny, and warm. And I'm thrilled. In honor of the glorious weather, for my first home-cooked meal in a week I decided to break out the grill. It had been sitting shivering in the back yard all winter long, no doubt anticipating this moment of its unveiling. It turned out to be the perfect welcome home and warmth and springtime meal.

Kabobs are one of my favorite things to grill. They're fast, easy, and fun. This garlic-mustard glaze was meant for beef tenderloin, but I adapted it as a marinade for chicken. (Not that beef tenderloin skewers wouldn't be to-die-for. I can't afford them.) Instead of brushing the glaze on right before grilling, I let the meat soak in the fridge for about five hours. Every bit of that chicken was infused with garlic, mustard, rosemary, and smoked paprika. The charred vegetables threaded in-between picked up a hint of the flavors as well. Don't hesitate to use this recipe on beef, turkey, or pork as well. Just adjust the method and cooking time accordingly.

Garlic-Mustard Glazed Skewers
INGREDIENTS
2 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
4 cloves garlic, minced
2 Tbsp. white wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. fresh rosemary, finely chopped
2 tsp. smoked paprika
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lbs. chicken breast (or turkey, pork, or beef tenderloin), cubed

DIRECTIONS
1. In a medium bowl, whisk together mustards, garlic, vinegar, soy sauce, honey, rosemary, paprika, salt, and pepper. Pour over meat and marinade for at least 30 minutes, up to 6 hours.

2. Preheat grill to medium-high. Discard excess marinade and thread meat onto skewers. Grill (drizzle with a little olive oil to prevent sticking) until the juices run clear (if using chicken).

Makes enough marinade for 2 lbs. of meat.

(Adapted from Bobby Flay's Grilling For Life)

Chili con Carne with Cheddar Jalapeno Biscuits

Until recently, a good beef chili recipe has eluded me. Then just a couple weeks ago Smitten Kitchen posted this Gourmet (as in the magazine) recipe and I knew there was hope! Besides upping the ratio of beans to beef (making it slightly more figure-friendly), I kept pretty close to the original recipe. And with my tweaks I thought it turned out just right. Not too thick, not too runny. Spicy, but not hot (although it can be if you want). I was especially happy with how quickly it came together (less than an hour from start to finish including the cheddar jalapeno biscuits).

The biscuits. Oh my goodness. They're good. Moistened with tangy sour cream, blistering Cheddar, and speckled with bits of pickled jalapeno. Make sure to have a biscuit with your chili, or a little chili with your biscuit. Or just make the biscuits and eat them all alone.

INGREDIENTS
Chili:
2 large onions, chopped
2 Tbsp. canola oil
1 Tbsp. garlic, minced
2 large carrots, peeled and diced
2 lbs. lean ground beef
1/4 cup chili powder
1 Tbsp. ground cumin
2 Tbsp. paprika
1 Tbsp. Mexican oregano
1 tsp. dried red pepper flakes (or more to taste)
2 8-oz. cans tomato sauce
1 1/4 cups low-sodium beef broth
3 Tbsp. cider vinegar
2 15-oz. cans kidney beans, drained and rinsed
2 green bell peppers, diced (I used a red and a green)
sour cream, for serving
pickled jalapenos, for serving

Cheddar Jalapeno Biscuits:
3 cups white whole wheat flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup (1/2 stick) cold unsalted butter, cut into tiny pieces
3 cups sharp Cheddar cheese, grated
1/4 cup pickled jalapenos, drained and chopped (or more to taste)
2 cups sour cream

DIRECTIONS
1. To make the chili, heat the oil in a very large pot over medium heat and cook the onions in it for 5 to 10 minutes, until softened. Add the garlic and carrots and cook for one minute more. Add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes. Add the kidney beans, bell peppers, salt and pepper to taste and simmer for an additional 15 minutes, until the bell peppers are tender.

2. To make the biscuits, preheat oven to 425 F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut twelve rounds. Bake on an ungreased (or parchment-lined) baking sheet for 12-15 minutes, until golden on top.

3. Serve chili ladled over a split biscuit with additional sour cream and pickled jalapenos, if desired.

Chili serves 8, makes 12 biscuits.

(Adapted from Gourmet via Smitten Kitchen)

Beef Tenderloin with Mushroom Gravy

Beef tenderloin (also known as fillet mignon) is the king of meats. This tender and velvety beef makes all other steaks look cheap. (Which in fact is true- this is the most expensive cut of meat you can find.) Generally, I'm not a huge fan of steak. In fact, I never cared for it until I tried beef tenderloin. Then I understood what a lightly seared, rare-centered, succulent slice of beef could achieve.

If you order fillet mignon in a fancy restaurant, you might have to skip grocery shopping for the rest of the week. But it is simpler than you might think to prepare just as impressive of a dish at home- and costs much less. I made this meal last Sunday after lounging around the house in my pajamas all day. An indulgent day to say the least. But I felt guilty eating beef tenderloin in my sweats and T, so I dressed up just to eat dinner. This steak deserved it.

Let's be honest. A sprinkling of kosher salt and freshly ground black pepper would do. You really don't need the gravy. But we enjoyed this creamy mushroom gravy to soak up the steak and roasted potatoes I paired it with.

INGREDIENTS
4 4-6 oz. beef tenderloin fillets
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
1/2 cup shallots, thinly sliced
1 1/2-2 cups cremini mushrooms, thinly sliced
1/2 cup low-sodium beef broth
1/3 cup sour cream
2 Tbsp. fresh parsley, chopped

DIRECTIONS
1. Preheat olive oil over medium-high heat in large skillet. Sprinkle steaks with salt and pepper. Add steaks to pan and cook 3-4 minutes on each side, or until they reach the desired degree of doneness. Remove from pan and set aside tented with foil.

2. Reduce heat to medium and add mushrooms, garlic, and shallots to pan. Saute 5 minutes until tender. Add the beef broth and bring to a boil. Cover, reduce heat, and simmer 3 minutes. Remove from the heat and gradually whisk in the sour cream, stirring constantly. Stir in parsley and season to taste with salt and pepper. Serve over steaks.

Serves 4.

(Adapted from Cooking Light)

Spicy Poblano Burgers with Pickled Onions and Chipotle Cream

Have I mentioned that I'm in my last semester of nursing school? I graduate in less than 3 months! I like to think this means that I'm done with school (after I take boards). Forever. (I tell myself this to get through.) Reality is, I'll probably go back someday.... but for now I'm looking forward to being a real grown up girl! Getting my first job. Receiving my first real paycheck. No more homework. Bliss. The best part of all of this is that I've finally found somewhere that (at least for now) I want to work! Something finally clicked. I met my match. Of course it happens that where I want to work is one of the harder places to get hired as a new grad. It requires intensive care experience and a nine month internship. (Long hours and hard work.) But what's another year?

On a totally unrelated subject, how about a hamburger? Since it's still officially summer and I know you're itching to throw another BBQ, I'm here to help. I realize I've posted a large number of burgers already (visit the recipe index and see for yourself). I wonder if I'll ever run out of variations on the basic burger. I hope not. Not if they're all this good!

This poblano infused beef patty is spicy, but not overwhelmingly so. The chipotle sour cream has a bit of a kick too. But mellowed by the sweet pickled red onions and buttery brioche bun, it's manageable. This is the first time I've pickled onions. This is coming from an onion lover, but I think they're awesome! This southwestern burger + sauce + topping combination is creative and seriously delicious. 

INGREDIENTS
1 lb. lean ground beef
2 poblano chiles
2 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 whole wheat hamburger buns

Pickled Red Onions:
1 small red onion, thinly sliced
1/4 cup rice vinegar
1 Tbsp. organic cane sugar
salt and freshly ground black pepper

Chipotle Cream:
1/4 cup sour cream
1 1/2 tsp. shallots, minced
2 Tbsp. fresh cilantro, chopped
squeeze of fresh lime juice
1/2 chipotle pepper, minced + 1 tsp. adobo sauce
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the pickled onions, in a small bowl, dissolve sugar in vinegar. Season with salt and pepper. Add onions and shake to coat. Refrigerate at least several hours before serving.

2. Preheat broiler. Place poblanos directly under the broiler and broil until charred, about 5 minutes on each side. Place in a bowl covered with plastic wrap or seal tightly in a Ziploc bag. Allow to steam for 15 minutes. Peel off the skin and discard. Remove the stem. membranes, and seeds and finely chop.

3. To make the chipotle cream, whisk to combine the sour cream, shallots, cilantro, lime juice, and chipotle in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use.

4. To make the burgers, in a large bowl, gently combine the ground beef, chopped poblanos, cilantro, and seasonings with your hands. Form into four evenly sized patties.

5. Preheat grill to medium-high heat. Place patties on the grill rack coated with cooking spray and grill until they reach the desired degree of doneness. Place on a whole wheat bun and top with pickled onions and chipotle cream.

Makes 4 burgers.

(Adapted from Cooking Light)

Southwest Salsa Burgers

I'm not ready for summer to end. I start school again this week and you know what that means. No more trips on a whim to the beach or lazy afternoons at the pool and much less time to make a mess in my kitchen. This semester is my last. It's crazy how fast the last year and a half has happened! It seems like only a few moments ago I was writing about how I was going to be going back to school to become an RN and how I worried that I wouldn't have time to keep up with this project. Well, I was wrong. I managed quite well. In fact, cooking wholesome meals became a priority and has kept me healthy and sane all along!

While I'd be pretty thrilled to never again have to spend my weekend studying for a Monday morning exam, I think I'll miss school when it ends. I've always liked being a student. And while there are deadlines and due dates, there is little sense of obligation and responsibility and it's quite refreshing. As a student, the only person you are held accountable to is yourself (usually). But when you're a working adult, you have a demanding job, an employer, a paycheck, and reality hits you in the face. That doesn't sound as fun to me. But it will be fulfilling to put what I've learned into use. And hopefully find somewhere in the world of nursing that I love and can make a difference.

I often wish that I could somehow combine my passion for food and nutrition with nursing. And I hope in a small way this blog is able to inspire people to adopt a few healthy eating habits. Or at least help them realize that fresh, real food can be appealing and delicious. Take this burger for example, it combines protein and vitamin-rich lean ground sirloin with fresh shallots and salsa to make irresistibly flavorful and juicy grilled patties. Served on whole wheat buns with thinly sliced Havarti, lettuce, tomato, and more pico de gallo, they make a filling and well-balanced summer meal.

INGREDIENTS
1 lb. lean ground beef
1/4 tsp. ground chipotle chile pepper
salt and freshly ground black pepper
1/4 cup shallots, finely chopped

fresh pico de gallo*
Boston lettuce or mixed greens
tomato, thinly sliced
4 slices havarti cheese (or Monteray Jack)
4 whole wheat hamburger buns

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine beef, seasonings, and 2 Tbsp. pico de gallo in a medium bowl. Divide into 4 equal portions and form into patties.

3. Cook on preheated grill until they reach the desired degree of doneness. Top each burger with a slice of cheese before they are finished cooking to allow the cheese to melt. Serve on a whole wheat bun with lettuce, tomato, and pico de gallo.

*My newest method of making pico de gallo is pulsing several roma tomatoes, a clove of garlic, part of a white onion, half a jalapeno, a handful of cilantro, and the juice of a lime in the food processor, seasoning with salt and pepper, and adjusting everything to taste- so easy!

Makes 4 burgers.

(Adapted from Cooking Light)

Grilled Sirloin with Roasted Corn Salsa

I'm elated. We got a grill! I was wandering through Target last week (this happens on a regular basis- I can always find a reason to go to Target) and came across a sparkling new stainless steel grill that was not only beautiful, but was on SALE! I whipped out my cell phone and dialed Dustin in the dental clinic and proceeded to beg that this be the moment that we finally commit to the purchase. I've been pining for an outdoor grill for ages. Dustin could probably care less about owning one (he doesn't do much cooking around here). Yes, I already grill all the time, but only on my handy indoor grill pan/panini press. Quick and convenient, it's my favorite piece of kitchen equipment (a close tie with my food processor), but it's just not the same as the real thing.

I employed all my best arguments as to why having a real grill would be so fantastic- we can cook outdoors, we can have friends over for a BBQ, we can achieve that authentic charred flavor that you just can't beat! I don't think any of those arguments worked though. I think he just grew sick of my begging and finally gave in. Plus, our 4 year anniversary is in one week, and when I mentioned that this would be the perfect solution for a gift, he agreed. (I suspect that the relief of not having to think of something creative to get me won him over.) So we hauled home our big shiny new grill in our tiny dumpy pick-up truck, and Dustin managed to put it together just in time to make this meal!

I'm still learning how to cook steak. It doesn't often make the menu in our house (for health and financial reasons) so I haven't had a ton of experience preparing it. And I only recently learned to appreciate a quality steak- cooked to a juicy medium-rare. This recipe called for sirloin, which isn't the most expensive cut of meat, but can still be tender and flavorful. While the steak was good, what makes this recipe worth recommending to you is the roasted corn relish that accompanies it. Fresh summer corn is charred in a hot skillet with green onions, garlic, and jalapeno. Then it's seasoned and tossed with fresh tomatoes and cilantro. Irresistible on top of thinly sliced beef sirloin. The perfect meal to break in the grill.

NOTE: Leftovers make awesome quesadillas! Pile the thinly sliced steak and corn relish with some Pepper Jack cheese between two whole wheat tortillas and grill. Slice and serve warm with sour cream or fresh salsa. Yum!

INGREDIENTS
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 Tbsp. unsalted butter
2 garlic cloves, minced
1 to 2 fresh jalapeño chiles, finely diced
1 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. freshly ground black pepper
2 plum tomatoes, finely diced
1 (2-lb.) trimmed boneless sirloin steak (about 1 1/2 in. thick)
1/4 cup fresh cilantro, finely chopped
lime wedges, for serving

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat. In a small bowl, combine 1/2 tsp. salt, 1 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and rub over both sides of the steak. Grill, turning once, until the meat reaches an internal temperature of 130 F for medium-rare. Let rest 5-10 minutes before slicing.

2. Meanwhile, to prepare the salsa, pan-roast the corn in a large dry cast-iron skillet over moderately high heat until golden brown. Add the butter, garlic, scallions, jalapeno, 1/2 tsp. salt, 1/2 tsp. cumin, 1/2 tsp. chili powder, and 1/4 tsp. pepper and cook several minutes until the scallions are tender. Remove from the heat and stir in the tomatoes and cilantro. Serve over the sliced steak.

Serves 4.

(Adapted from Gourmet)

Barbecue Bison Burgers

This is a pretty basic burger. It's got soft gooey cheese, tangy barbecue sauce (yeah, from a bottle), and tender sweet onions. What makes it unique (and fit for blogging about) is the bison (often referred to as buffalo, although technically, I think they're two different things). At the Saturday farmer's market (where I've been buying my local beef), they now offer grass-fed bison. When I learned that bison is even leaner than beef and makes a killer burger, I was sold. And home I went with my ground bison in tow, to make these big juicy burgers. To me, the bison tasted very similar to beef. I added fresh diced onion and garlic to impart moisture and a few dashes of salt, pepper, and cayenne for flavor. Since the meat is so lean, you have to make sure you don't over-cook it. (Take it off the grill before it looks done because even once it's removed from the heat it will continue cooking.) The onions require some significant prep-time so make sure to plan for them ahead.

INGREDIENTS
2 large onions, thinly sliced and caramelized (instructions here)
1 lb. ground bison
1/3 cup red onion, minced
2 cloves garlic, minced
salt and freshly ground black pepper
dash cayenne pepper
4 slices smoked gouda or smoked cheddar
1/4 cup your favorite barbecue sauce
4 whole wheat hamburger buns

DIRECTIONS
1. Caramelize onions according to recipe directions.

2. In a large bowl, combine bison, onion, garlic, salt, pepper, and a dash of cayenne. Gently work with your hands just until incorporated (don't over-mix or the meat will be tough). Form into four evenly sized patties.

3. Preheat grill to medium-high heat. Place the patties on the grill and cook to the desired done-ness. A minute or two before the burgers are done, place a slice of cheese on top to melt.

NOTE: Because bison is so lean it will cook extremely fast and it will continue to cook after removed from the heat. I suggest taking it off the grill before it is completely done.

4. Place each burger on a hamburger bun (spread with barbecue sauce) and top with caramelized onions.

Makes 4 burgers.

Garlic, Mushroom, and Asiago Burgers

Part of the fun of food blogging is the privilege and responsibility to name your dishes. Occasionally I go with a traditional title and other times I put a lot of thought and creativity into naming recipes. Sometimes I feel like a proud parent trying to pick out a name for my new baby. I know it's silly, but it can be that difficult! A name says a lot. I wouldn't want people to get the wrong impression of a recipe. An appealing name can draw a lot of attention... it can pique the interest of your ears and your taste buds!

I struggled to name this burger. Not wanting to confuse a reader, I avoided calling it simply a "mushroom burger", because it's topped with mushrooms, not made from them. And this is no ordinary mushroom-smothered beef burger. It's special, because it's blanketed in rich melted Asiago. Can't leave that out. And then you have to arrange all those descriptors into a title that is pleasing to hear. See what I mean? What a dilemma. Sometimes I'm grateful that I have time to worry about such mundane things. It means my life is pretty uneventful and for that I'm grateful!

By any name, this burger would still be deadly delicious! A little butter and a lot of garlic go a long way to create a succulent mushroom sauce. The salty cheese puts it over the top.

INGREDIENTS
1 lb. lean ground beef
sprinkling of salt, pepper, garlic powder, and dried onion flakes
4 whole wheat hamburger buns (I used these light brioche buns)
4 slices Asiago cheese
2 Tbsp. butter
4 cloves garlic, minced
8-10 oz. portobello or cremini mushrooms, thinly sliced
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Season the beef with a sprinkling of salt, pepper, garlic powder, and onion flakes. Gently work the meat with your hands to incorporate the spices. Form into 4 patties.

3. Melt the butter in a large skillet over medium heat. Add the garlic and mushrooms and saute for several minutes. Cover with a lid and continue cooking until the mushrooms are soft. Season to taste with salt and pepper.

4. Place beef patties on the grill. Several minutes before they are done, place a slice of cheese on each burger to allow the cheese to melt. Place on a warmed bun and top with a generous portion of the sauteed mushrooms. Serve immediately.

Makes 4 burgers.

(Adapted from Tasty Kitchen)

Mexican Beef Roast Tacos with Salsa and Guacamole

I'm a little late for Cinco de Mayo. Our Mexican food festivities extended through the weekend. On Sunday, on behalf of my mother, I made our family dinner. I have three sisters, two of whom (is that proper English?) are hard to feed. The youngest will eat almost anything- and I adore that quality! The older two (twins, actually), have picky palates and it frustrates me (but I still love them to death). So when I'm visiting home, the food I cook tends to be a little tamer. How can you go wrong with beef tacos?

This recipe was a hit! A slow-roasted beef shoulder is shredded and topped with homemade salsa and guacamole. We were going to be gone all afternoon so instead of roasting mine on the stove top or in the oven, I went with the slow cooker. If you link to the original recipe you can find out how to do it in 3 hours. The meat was tender and juicy. The guacamole was fresh and creamy. It was the salsa that surprised me the most. It called for canned tomatoes. I followed Tyler Florence's advice and used San Marzanos (which are unbelievable, trust me). I swear this salsa is so fresh and fabulous that you'd never know the tomatoes weren't picked yesterday. I want to eat this salsa every day. And I probably will- with the help of a food processor making it is so dang easy!

INGREDIENTS
2-3 lb. beef shoulder (chuck roast)
salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-oz.) can crushed tomatoes (San Marzano recommended)
1 Tbsp. ancho chili powder
1 tsp. cayenne pepper (up to 1 Tbsp. to taste)
1 Tbsp. ground cumin
3 bay leaves
whole wheat flour tortillas, warmed for serving
cabbage or romaine lettuce, shredded for serving

Tomato Salsa:
1 (28-oz.) can whole tomatoes (San Marzano highly recommended), drained and juice reserved
1 small red onion, roughly chopped
1 serrano chili, stemmed and seeded
1 clove garlic, roughly chopped
2 limes, juiced
1/2 cup fresh cilantro, roughly chopped
salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling

Guacamole:
5-6 ripe avocados, halved and pitted
3 limes, juiced
1 medium yellow onion, diced
1 clove garlic, minced
1-2 serrano chiles, minced (to taste)
1/2 cup fresh cilantro, finely chopped
salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling
tomato, diced (optional)

DIRECTIONS
1. To prepare the beef, preheat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Add the garlic and onions and brown the beef on all sides until a nice crust forms and onions are tender. Transfer to a slow cooker. Add the crushed tomatoes, ancho chili powder, cayenne, cumin, and bay leaves. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking 7-8 hours, until the meat is tender and falling apart. Shred with a fork, removing any grisly pieces. Season to taste with salt and pepper.

2. To prepare the salsa, pulse to combine the tomatoes, onion, chili, garlic, lime juice, and cilantro in a food processor. Add some of the reserved tomato juice if it is too thick. Season to taste with salt and pepper. Drizzle with a little olive oil. Cover and refrigerate several hours to allow the flavors to meld.

3. To prepare the guacamole, combine the avocados and lime juice in a large bowl. Mash with a fork or potato masher until you reach a chunky-smooth consistency. Fold in the onion, garlic, serranos, and cilantro. Season to taste with salt and pepper. Drizzle with olive oil and top with diced tomatoes (optional). Place a layer of plastic wrap over the surface of the guacamole (to prevent browning) and chill for at least 1 hour to allow the flavors to meld.

4. Serve the shredded beef on warmed tortillas with lettuce, salsa, and guacamole.

Serves 6-8 (depending on the size of roast you use).

(Adapted from Food Network)

Filet Mignon with Goat Cheese and Balsamic Reduction

Snazzy, I know. Not our typical Sunday dinner, but once and a while you've got to indulge and try something new! The farmers market opened for the season last weekend and my favorite farmer was selling grass fed filet mignon. Beautiful local lean beef doesn't come cheap. And since this was my first time preparing such an expensive fillet of steak, I was terrified something would go wrong! I chose to put my trust in Giada and closely followed one of her well-regarded recipes.

While this recipe is simple, there are several ways to screw it up. One would be overcooking your beef. Chewy tenderloin would be a tragedy. Aim for medium-rare (pink in the center). If you can't stand the idea of rare meat then don't waste your time on such a quality cut of beef- choose something cheaper and cook it 'till it's dry as a bone. I don't care. (Sorry, I'm a bit spunky today!) But please... don't ruin something this spectacular by letting it get overdone.

The next place something could go wrong would be the balsamic reduction. I learned by trial and error that if you overheat the sugar, it will turn hard the minute it cools. You'll be chipping glaze off of your dinner plate. There are two ways to prevent this: cook it low and slow (and remove it from the heat before its as thick as you want it) OR leave out the sugar. Next time, I'm going to take the second approach. Reducing the balsamic vinegar concentrates its natural sweetness, so the added sugar is unnecessary.

Last of all, make sure that you let your steaks rest a few minutes before slicing. Otherwise, they'll spill their precious juices all over your plate. You want that moisture to remain in the meat and subsequently in your mouth! Done right, these petite fillets of beef will be a savory and sumptuous experience!

INGREDIENTS
1 1/2 cups balsamic vinegar
3 Tbsp. organic cane sugar (optional)
6 (4-6 oz.) fillet mignon steaks (about 1 inch thick)
salt and freshly ground black pepper
2 Tbsp. butter
2 oz. soft fresh goat cheese

DIRECTIONS
1. To make the balsamic reduction, combine the vinegar and sugar (optional) in a small heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer on medium-low, stirring occasionally, until thickened (about 15 minutes).

NOTE: Be sure to not cook the vinegar over too high of heat or for too long because it will cause the sugar to harden. Remove it from the heat before it has reached the consistency you desire. It will further thicken as it cools.

2. Meanwhile, preheat the broiler. Melt the butter in a large heavy skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks to desired doneness (about 3 minutes on each side for medium-rare.) Transfer to a baking sheet and top with crumbled goat cheese. Place under the broiler for about a minute, until the cheese melts. Sprinkle with salt and pepper.

3. Place steaks on plates, drizzle with warm balsamic reduction, and serve.

Serves 6.

(Adapted from Food Network)

B.L.A.T. (Bacon, Lettuce, Avocado, and Tomato) Burger

I often resort to burgers when I'm in need of a fast dinner fix. But I stay clear of any burger that comes through my front seat window in a brown paper bag. It might be quick and cheap, but you pay for what you get (and it probably ain't much beef). I won't start on my tirade of why I hate fast food and how disgusting it really is. Just know that you can do better at home. With a little bit more effort you can have a much fresher, tastier, healthier burger. Even bacon is allowed!

I'm still using local grass-fed beef purchased at the farmers market. It comes frozen and has kept well in my freezer all winter long! I'm on my last lb. though, so I'm counting down the days until the end of April when the farmers market re-opens! Local and organic is the best way to go with beef. It's naturally extremely lean (and still ridiculously tender as long as you don't overcook it!) and a lot better for you. Winter definitely doesn't stop me from grilling- especially since I can do it year-round indoors. Break out the grill pan and make yourself a juicy beefy burger. Pile it high with fresh toppings on a homemade wheat bun. You'll see what I mean.

INGREDIENTS
1/2 lb. lean ground beef (seasoned with several dashes of garlic powder, onion powder, cayenne, and paprika)
salt and freshly ground black pepper
2 strips bacon, cooked until crisp
lettuce, rinsed and dried
1/2 avocado, peeled, pitted, and sliced (optional)
tomato, thinly sliced
red onion, thinly sliced (optional)
2 whole wheat hamburger buns (I used onion rolls)
ketchup, for serving
mustard, for serving

DIRECTIONS
1. In a medium bowl, season ground beef with spices, salt, and pepper. Gently work the seasonings into the meat with your hands. (Be careful not to overwork the beef or it will be tough.) Form into 2 patties. At this point they can be wrapped in plastic and refrigerated until ready to grill.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill burgers to desired "doneness". Place burgers on hamburger buns and top with bacon, lettuce, avocado, tomato, and red onion (optional). Serve with ketchup and mustard.

Serves 2.

(A Jessie original.)

Beef Pot Roast with Vegetables

I'm on my second year of blogging and much longer cooking and this is the first time I've ever made a pot roast! I'm slowly overcoming my feat of meat. Or more appropriately I'll call it ignorance. Fear usually stems from unfamiliarity and that has been the case with me and meat. Back when I began to take an interest in what I was eating, I knew how to defrost a boneless skinless chicken breast (a whole bird- no way!) and grill or bake it. That was about it. Seafood? Scared me to death. And I stayed away from red meat (besides the occasional chunk of ground beef that I could throw in a skillet) because it was bloody and intimidating. I didn't even know pork tenderloin existed! So as my tastes have broadened and my culinary skills improved, I've worked up the courage to conquer a variety of meats. Certain things I have yet to attempt (I'm still nervous to pay top dollar for a fillet mignon that I might ruin), and some I like to think I have mastered.

This recipe came so highly regarded and seemed so simple that I knew I was destined for success. With Tyler Florence's guidance I managed to turn a huge hunk of beef into a savory and succulent dinner... tender roast beef swimming in a rich beef jus with soft and flavorful vegetables. I stuffed as many carrots and potatoes as I could into my smallish pot. I don't have a pretty dutch oven. I wish I did. It would work perfectly here. But fancy equipment or not, when vegetables are slow-cooked in juicy beef drippings the result is amazing. The vegetables almost steal the show. And the gravy, speckled with fresh herbs and escaped flecks of beef, poured generously over top the finished sliced meat, will definitely win you over! While I won't let myself too attached (since a diet should contain only a little red meat), I'm suddenly very fond of roast beef!

INGREDIENTS
1 3-4 lb. beef chuck roast, trimmed of excess fat
salt and freshly ground black pepper
3 Tbsp. extra virgin olive oil
1 (14 oz.) can crushed tomatoes (I used fire-roasted)
1 cup water
2 yellow onions, thickly sliced
2 large cloves garlic, chopped
2 celery stalks, sliced
carrots, peeled and chopped (as many as you can fit in the pot)
Yukon gold potatoes, chopped (as many as you can fit in the pot)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

DIRECTIONS
1. Heat 2 Tbsp. olive in a large heavy-bottomed pot or dutch oven over medium-high heat. Season beef with a generous sprinkling of salt and pepper. Sear the beef on all sides in the preheated pan, forming a nice brown crust on the outside.

2. Pour in the tomatoes and water. Add the onion, garlic, celery. Scatter the remaining vegetables and herbs around the pot. Season with salt and pepper and drizzle with the remaining Tbsp. of olive oil.

3. Cover the pot and reduce the heat to low. Continue cooking 3-4 hours, basting every 30 minutes or so with the pan juices, until the beef is fork tender. Place beef on a platter surrounded by the vegetables. Slice and serve with the pot juices on the side.

Serves 6-8.

(Adapted from Food Network)

Ground Beef Tacos with Homemade Taco Seasoning

Happy belated Valentine's day! I was too busy cooking a dinner and dessert for Dustin to get around posting yesterday. And I didn't make anything pink or red, so it's alright that I missed the big day. I haven't succumbed to the trend of celebrating my holidays a week (or two or three) early so that I can have recipes ready to go for the occasion (like so many food bloggers seem to do). I prefer to have turkey on Thanksgiving and heart shaped treats on February 14th, not before. It just means you get the recipes after the fact, and to me, that's OK! Although admittedly, there were no hearts to be found in my kitchen yesterday- yes, two delectable desserts, but nothing cut or dyed or molded into a cooking "craft".

Here is a recipe I made last week that Dustin is still talking about. Basic ground beef tacos. What's so special? Well, instead of dumping a paper packet of seasoning into the skillet, I made the mix myself! I had all the needed ingredients on hand, and it only took 2 minutes! Seriously, anyone could do it! And while it tasted surprisingly similar to a store-bought brand, it lacked the characteristic powdery processed feel- in other words it was fresher and better! Tender juicy beef, folded in a soft flour tortilla amongst typical taco toppings, it made for a seriously good meal.

I'm still using the local grass-fed beef that I bought at the end of the summer (and have stored in my freezer). It's marvelous. I never much cared for ground beef until now. It has transformed my opinion of red meat. I won't go back. If you're interested in where my meat is coming from you can visit this link to Greenway Beef's website. It's a Virginia family farm- think local and sustainable and 100 times better for you than what you'll find in the supermarket! They conveniently deliver to the farmers market in the summer, but you can place orders all winter long as well.

INGREDIENTS
1 lb. lean ground beef
1 Tbsp. all-purpose flour
1/2 cup water
1 recipe taco seasoning (see below)

whole wheat flour tortillas, warmed
lettuce, shredded
tomato, diced
Cheddar or Monteray Jack cheese, grated
sour cream
salsa

Taco Seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes
1 tsp. sea salt
1 tsp. black pepper

INGREDIENTS
1. Combine seasonings in a small bowl. Set aside.

2. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the flour and seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.

3. Serve warm with soft tortillas, lettuce, tomato, cheese, sour cream, and salsa.

Serves 4.

(Adapted from All Recipes)

Classic Beef Stew

Happy Thanksgiving! I'm eating at my parent's house this year and so, sadly, I don't have a turkey recipe to share with you. But this beef stew should do. It's warm and inviting for a Winter dinner. A rustic crock pot recipe that couldn't be any easier. I love spending a few minutes on dinner prep during the morning and then returning home to a house wafting with wonderful aromas. And dinner is served!

I bought my stew meat from the same local farmer that I've been purchasing ground beef. Local grass fed beef is leaner and yummier. This recipe is easily adaptable. You can toss in your favorite vegetables or seasonings. Add more garlic, substitute sweet potatoes, whatever you'd like.

INGREDIENTS
1 lb. beef stew meat
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. all-purpose flour
extra virgin olive oil
4 large carrots, peeled and chopped
2 celery stalks, chopped
2 lbs. Yukon gold potatoes, chopped
2 cloves garlic, minced
1 onion, chopped
1 tsp. paprika
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups low sodium beef broth
1 Tbsp. tomato paste

DIRECTIONS
1. Preheat olive oil in a large skillet over medium-high heat. Toss beef with salt, pepper, and flour to dredge. Sear beef in preheated pan, a minute or two on each side, until browned. Transfer to a slow cooker.

2. Add the remaining ingredients (carrots through tomato paste) to the slow cooker. Cook on high for 4-6 hours (mine was perfectly done after 5 hours) or on low for 10-12 hours, until the meat is tender.

Serves 4.

(Adapted from All Recipes)

Beef and Bean Chimichangas

I made this with Dustin in mind. I'm sure I've mentioned before that previous to my love affair with cooking, my husband lived on frozen burritos and microwave pizzas. Yes, I'm slightly embarrassed. Those were our undergrad college days. (When anything goes- right?!) We are now back in school (actually it never really ended) working on our second round of 4 year degrees and our eating habits have much improved.

Even though he appreciates the home cooked meals, sometimes Dustin gets a craving for the junk he lived on. My compromise is making him meals that remind him of his snack-food favorites. Beef and bean chimichangas (they come in oversized bags at Costco) were a staple in our freezer and now I've recreated them (with a healthier twist, of course)! For nostalgia's sake I even threw a few in the freezer that he could microwave whenever he gets the urge. Funny thing is, these turned out so good that I'm the one who has been sneaking them for lunch!

This is easy to prepare, family-friendly (kids in mind), and can be refrigerated/frozen/reheated at any point. Almost as convenient as the processed and packaged kind. But so much better (tasting and for you)!

INGREDIENTS
1 lb. lean ground beef
extra virgin olive oil
1 onion, diced
1 green bell pepper, diced
4 garlic cloves (or 1 tsp. garlic powder), minced
salt and pepper, to taste
1 1/2 cups corn
2 tsp. chili powder
1 tsp. ground cumin
2 cups taco sauce or salsa (I used chunky salsa)
sharp Cheddar cheese, shredded (as much as you want)
12-16 large whole wheat tortillas
2 cans refried beans (I used refried black beans with jalapenos)
butter, for brushing

lettuce, shredded
tomatoes, diced
sour cream

DIRECTIONS
1. Brown ground beef in a large skillet over medium heat. Drain, remove beef, and set aside. Add about 1 Tbsp. extra virgin olive oil to the pan along with the onions and green pepper. Saute until they begin to soften. Stir in the garlic, chili powder, and cumin. Cook for several more minutes. Add the corn and return the ground beef to the pan. Stir in the salsa/taco sauce and cook until heated through. Season to taste with salt and pepper.

NOTE: This filling can be made ahead of time and refrigerated until ready to use.

2. Preheat oven to 350 F.

3. To assemble the chimichangas, heat the tortillas in the microwave until soft and pliable. Spread a layer of refried beans over the center of each tortillas. Top with several spoonfuls of the beef filling and a generous portion of Cheddar cheese. Roll up the tortillas tightly and secure with a toothpick (optional). Place on a foil-lined baking sheet that has been brushed with butter or lightly sprayed with cooking spray. Brush the outside of the chimichangas with melted butter. Sprinkle extra cheddar cheese on top (optional).

4. Bake in preheated oven for 20 to 30 minutes (longer if your filling was cold) until crispy and brown on outside. Remove from the oven and serve topped with lettuce, tomatoes, and sour cream.

NOTE: These can be frozen before or after being cooked and baked later or reheated in the microwave!

Makes 12-16 chimichangas (depending on the size of your tortillas).

(Adapted from All Recipes)

French Dip Panini with Au Jus

 
This is an upgrade on the Caramelized Onion and Gruyere Panini that I posted earlier this week. I've added thinly sliced deli roast beef and a hot Au Jus sauce for dipping. Voila! You have French Dip. The Au Jus presented a problem. The authentic homemade version comes from the drippings of cooking a roast. On a school night? Not happening. Nor did I want to buy a packet that you mix with water and is supposed to mimic the flavor of beef broth. Not natural; not for me. So here's what did work: shallot, garlic, and a box of natural/organic beef broth/stock slow simmered over the stove until reduced to 1/4 of it's original volume. Delicious concentrated beef flavor. Your hot panini will want to dive right in. My only warning is this: use low sodium stock unless you have a passion for salt.

INGREDIENTS
1 large onion per sandwich, thinly sliced
extra virgin olive oil
salt and pepper, to taste
Gruyere cheese, sliced
roast beef, thinly sliced
whole wheat bread
butter or cooking spray

Au Jus:
4 cups low-sodium beef stock/broth (1 box)
2 cloves garlic, minced
1 shallot, minced
dab of butter

DIRECTIONS
1. To caramelize the onions, heat several drizzles of olive oil in a large saute pan over medium heat. Add the onions and stir to coat with oil. Continue cooking over medium heat and stirring often until the onions are soft, deep brown, and caramelized. Season to taste with salt and pepper. The onions can be made ahead of time and refrigerated until ready to use.

2. To make the au jus, melt a dab of butter in a large saute pan over medium heat. Add the shallot and garlic and saute for several minutes. Add the beef broth, bring to a boil, then reduce heat to medium and simmer until reduced to about 1 cup. Season to taste with salt and pepper (boxed or canned broth is already very salty so you probably won't need to add salt). The au jus can be refrigerated until ready to use and reheated.

3. To assemble the panini, preheat panini press to high heat. Layer cheese, onions, and roast beef on slice of bread. Top with a second slice of bread. Spread butter on both sides of the sandwich or spray with cooking spray. Place on the preheated panini press and grill for several minutes until the outside is crispy and golden brown and the cheese has melted. Serve hot with warm au jus for dipping.

Makes about 1 cup of au jus.

(Adapted from Panini Happy)

Asian Beef Lettuce Wraps with Sweet Chili Lime Dipping Sauce

I'm having a hard time thinking of clever things to say tonight. I'm exhausted. I've been hit with an avalanche of assignments and tests and projects, not to mention the long days on my feet. Nursing is no joke. It's hard work. Much harder than cooking. And not as immediately rewarding.

Cooking is fun! For me, it's therapeutic. What do I do to say sane? I'm not sure if it's working, but my answer would be that I cook. Sometimes it's a hassle... all the planning and ingredient purchasing that goes into a meal. But its never not worth it. (When dinner turns out, anyway.)

I hope someday I'll say that about school- about all the hours I've spent studying (fighting sleep) when I could have been cooking. Problem is, I won't be able to afford cooking for much longer if I don't get a career. As lovely as it would be, to spend my life eating, drinking, and daydreaming about food, it's not the only thing that matters. But it does provide a wonderful escape from the pressures/due dates/deadlines of real life. Just me and a kitchen of possibilities. That's how it should be.

INGREDIENTS
1-2 heads Bibb lettuce leaves, rinsed and dried
1 lb. lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. low-sodium soy sauce
1/4 cup hoisin sauce
2 tsp. fresh ginger, minced
1 Tbsp. rice wine vinegar
1/4 tsp. sriracha sauce
1 5-oz. can water chestnuts, drained and chopped
1 bunch green onions, sliced

Optional toppings:
cucumber, thinly sliced
carrots, shredded
cilantro, chopped
rice or cellophane noodles, prepared according to package direction
peanuts, crushed

Sweet Chili Dipping Sauce:
2 Tbsp. rice wine vinegar
1 Tbsp. fish sauce
2 Tbsp. hot water
1 Tbsp. sugar
1/2 lime, juiced
1/2 tsp. garlic, minced
1/2 tsp. red chili paste

Dark Dipping Sauce:
1 tsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. chili paste
drizzle of honey

DIRECTIONS
1. Preheat skillet over medium high heat. Brown the ground beef, drain, and set aside. Add the onion with a little oil to the pan and saute until soft. Stir in the garlic, soy sauce, hoisin, ginger, vinegar, and chili paste. Return the ground beef to the pan and add the water chestnuts, green onions, and sesame oil. Stirring frequently, cook for 2 more minutes to heat through.

2. To make the Sweet Chili Lime Dipping Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl and serve with lettuce wraps.

3. To make the Dark Dipping Sauce, combine all the ingredients in a small bowl and whisk together. Serve with lettuce wraps.

4. Serve beef and lettuce alongside toppings of choice and dipping sauces.

Serves 2-4 as a main course and more as an appetizer.

(Filling adapted from All Recipes and Sweet Chili Lime Dip from Food Network)

Greek Burgers with Tzatziki Sauce

The burger bonanza continues (I can't get enough of those buttery brioche buns). I like Greek flavors, and what better way to use them than in/on a burger? This time I incorporated the cheese into the patty. This is a comparatively healthy burger. (Half) whole wheat bun, lean beef, tomato, spinach, onion, and Tzatziki sauce (which is non-fat yogurt and cucumber). So many vegetables and yet so good.

I sliced my tomato way too thick. I could barely get my hands around that burger (my hands are awkwardly small), let alone open my minuscule mouth wide enough to take a bite. I kind of came at it from the side. Safe yourself the mess and slice the tomatoes thin. I get carried away with ripe juicy red tomatoes. I just noticed that besides the desserts, practically every recipe I've posted lately contains tomatoes. As it should be.

INGREDIENTS
Burgers:
1/2 lb. lean ground beef
handful of feta (just depends how much you want)
dash or two of dried oregano
dash or two of salt and pepper

Toppings:
baby spinach
red onion, thinly sliced
tzatziki sauce (recipe below)
tomato, sliced (not too thick or your burger will be too tall to bite)
2 Light brioche hamburger buns or whole wheat pitas

Tzatziki Sauce*:
8 oz. plain Greek yogurt (you need Greek style so that your sauce is thick enough, the higher the fat content the richer your sauce will be)
1/2 cucumber shredded, water squeezed out
1/2 lemon, juiced
salt and freshly ground black pepper, to taste
1 clove garlic, minced or grated
1 Tbsp. extra virgin olive oil
several dashes of dried dill, to taste

*This recipe makes much more than you will need for just two burgers, probably enough for 8 or 10.

DIRECTIONS
1. In a bowl medium bowl combine the ground beef, feta, oregano, salt and pepper. Using your hands gently incorporate the ingredients into the meat. Be careful not to overwork it. Form into two even (or odd) sized patties.

2. Preheat indoor grill pan or outdoor grill to high heat. Grill each patty until it's done (according to how red you want it). Place the patty on a hamburger bun and top with spinach, red onion, tzatziki sauce, and tomato (not necessarily in that order). Take a bite.

3. To make the tzatziki sauce, stir to combine the yogurt, cucumber, garlic, and lemon in a small bowl. Season to taste with dill, salt, and pepper. Refrigerate until ready to use.

Makes 2 burgers.

(Adapted from Foodo del Mundo)

Caramelized Onion Burgers

Did I mention that I'm back in school? Well, I was, for the last few days. Now we're jetting off again for a long weekend at the beach. I just can't let summer go. The pull of the sand and the ocean and the sun is a lot stronger than four hour lectures, sterile hospital halls, and funny smelling textbooks with tiny print. I'm excited for a new semester, but not ready to dive in (and not come up for air till mid-December) quite yet.

Most of the food I've been making reflects my undying love for summer. Burgers and salads and multiple dishes featuring the end of summer's bounty: zucchini, corn, tomatoes. Ah, the tomatoes. Many more tomatoes to come...

But about this burger. It's very simple. Very straightforward. Caramelized onions on an all-beef patty and sesame see bun (a homemade one!). I just improvised with the seasonings...threw in a few spices that would lend flavor and kick to the burger. Not much is necessary. I'm still taking advantage of the farmer's market, making special trips just to visit the beef stand. The local grass-fed cows provide the freshest, leanest, most wonderful meat. I've never tasted anything like it. And so suddenly hamburgers have new appeal.

With a heap of dark golden caramelized onions, you need nothing else. Don't you dare go near this burger with that ketchup. Keep your mustard at bay. You better not defile this burger with any such condiments. It is perfect as is. The sweet succulent onions, light buttery bun, and juicy grilled beef, are a trio that won't be messed with.

INGREDIENTS
1/2 lb. lean ground beef
dash of cayenne
dash of onion powder
dash of garlic powder
dash of paprika
salt and freshly ground black pepper
2 hamburger buns

For the caramelized onions:
2 large onions, thinly sliced (one large onion per burger)
1-2 Tbsp. extra virgin olive oil (I never really measure)
salt and freshly ground black pepper

DIRECTIONS
1. In a bowl, sprinkle the ground beef with seasonings and mix with your hands to distribute the flavors throughout. Form the meat into a large ball, cover with plastic wrap, and return it to the fridge while you are caramelizing the onions.

2. Preheat the olive oil in a large skillet over medium heat. Add the onions. Season with salt and pepper. Cook, stirring occasionally, until the unions are soft and caramelized, about 25-35 minutes. (The taste test works for me- if the onions are sweet and golden brown, they are ready!) Keep warm until ready to serve.

3. Preheat grill or indoor grill pan for high heat. Remove the meat from the fridge and form into patties. Grill for several minutes, until done (according to your preference). Place on a hamburger bun and top with warm caramelized onions.

Makes 2 burgers.

(Recipe my own.)

Mojo Marinated Grilled Chicken or Beef Fajitas

This is an awesome recipe! Flat out fantastic. As you've observed by now, I'm a huge fan of southwest flavors and this is top notch tex-mex. The marinade makes the meal. It's bold and bursting with citrus and chipotle flavor. The marinated beef/chicken is grilled alongside red peppers and onions (which are splashed with olive oil and lime juice) and then stuffed into homemade (recipe on the way) corn tortillas. Finished off with creamy guacamole and picante salsa, it is a meal fit for a Mexican king. I can't imagine wanting fajitas any other way!

INGREDIENTS
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 chipotle chiles in adobo sauce, minced (add one more if you like it hot)
3 Tbsp. fresh cilantro, chopped
1 tsp. ground cumin
1 tsp. salt

2 1/4 lbs. flank steak or chicken breast, trimmed of fat and sliced
salt and pepper

2 red bell peppers, thinly sliced
1 red onion, thinly sliced
lime juice and olive oil, for drizzling

Corn or flour tortillas, warmed
Guacamole
prepared salsa or pico de gallo

DIRECTIONS
1. Combine marinade ingredients and using a food processor or blender, puree until smooth. Transfer to a resealable container, add the meat, and shake to coat. Marinate in the refrigerator for 4-8 hours to tenderize the meat.

2. Preheat indoor grill pan or outdoor grill to high heat. Drain the marinade and lightly oil the grill. Grill the chicken or beef until cooked through. Place on a cutting board to rest for a minute before slicing against the grain.

3. Toss bell peppers and onion with a drizzle of olive oil and lime juice. Grill for 7-8 minutes until the vegetables are barely limp.

4. While the meat and vegetables are grilling, heat up the tortillas (This can be done on a stove top or in the microwave by wrapping the tortillas in a damp towel and microwaving in short intervals until they are warm and pliable).

5. Serve tortillas with meat, grilled vegetables, salsa, guacamole, sour cream (optional), and shredded cheese (optional).

Serves 6-8.

(Adapted from Food Network)