Marinated Steak Fajitas

It’s good to see you all again. Allison and I are going to attempt to resurrect this blog, and so that’s what we’re doing. We decided to start it today, and we did a recipe that we did before, sort of. Tonight’s dinner was marinated steak fajitas with onions, bell peppers, lettuce, tomatoes, (Allison’s famous) guacamole, sour cream and cheese.

Executive Decisions – We did not have a recipe, so I will tell you what we did.

  • We marinated the steak in (1 tbs) garlic, (1tsp) cumin, (1 tsp) chili powder and (1 tbs) cilantro.

    via Instagram
  • We cooked the steak on our (temperamental) grill for 4 minutes (1 minute per side, per angle).

    via Instagram
  • We sliced the veggies (yellow onions and green bell peppers) and cooked them over medium-high heat
  • We cooked some rice in our turkey stock.
  • Allison’s famous guacamole consists of avocado, minced onions, lime, cilantro and salt. I don’t know how she does it, but it’s amazing.

How Was It?

via Instagram

It was very good. The grill did not allow us to get the steak to medium, it was closer to medium well. Still, the food was really good.

Things We Would Change

I would have cooked the beef for a minute less. I prefer my steaks medium at the most, so it is frustrating to see it cooked anymore than that. Salude!


Well, That Didn’t Work & Potato Leek Soup

Well, as you can probably tell, food blogging everyday didn’t quite work out. It’s difficult, and we went out of town, and it made things very difficult. So instead, we’re going to blog from time to time, about meals that were yummy! So basically you still get good ideas for meals, and we’re not stressed out trying to cook something every night, which is extra important since Kris has two night classes this semester.

So last weekend, we made Potato Leek Soup, and it was pretty dang good.

We started with a recipe from the Food Network, and just added more potatoes than it called for. We served this soup to friends for dinner, and prepared all the leeks the night before to make it go a little faster the next day. In addition to just cutting them up, we put them in our food processor so everything would be the same size and it saved some time.

I would suggest seasoning the soup heavily, I felt like I was overdoing it, but when it was done, it could have used a little more seasoning. We also chose to serve green onions, cheddar cheese and crisp turkey bacon on the side to make the meal just a little interactive.

With this soup came a perfect side, these panins.

We switched these up a bit, too, instead of using chicken fingers, we just used chicken lunch meat. This made these sandwiches super easy. Also, we left out the basil leaves, because it sounded a little overkill to us. But the pesto mayonnaise is what made these amazing. We just put them on our little George Foreman Grill which grilled them perfectly. Our guests loved them, and we did too. We even are planning on making them again really soon!

Day 63: Vegetables and Hashbrowns

Kris talked about wanting hashbrowns for dinner tonight, so we went with it! I really wanted to eat some veggies mixed in though. So we sauteed up some onions, bell peppers, mushrooms and garlic in a pan with a little olive oil, and then mixed in the hashbrowns and cooked them according to the package. Easy enough, and absolutely delicious! Pair it with some eggs and you’re good!

Day 62: Scrambled Eggs with Veggies

This morning I cooked scrambled “eggs” before I went to work. They were so good (and I don’t like breakfast so that’s saying something) that I decided to blog about them for today. Oh by the way, they are “eggs” because they are actually Egg Beaters (egg whites). So I minced onions, bell peppers, turkey bacon and garlic, and sauteed it off for about 8 minutes on medium heat. Prior to putting the vegetables in, I put about 1 1/2 tablespoons of margarine. After about 8 minutes, I added a half tablespoon more margarine and the egg beaters. Once the egg was in the pan, it was only a few more minutes before the food was done. A note for those of you who don’t cook a lot, or have burnt eggs before: always cook on lower temperatures for eggs!

Executive Decisions

  • I added some crushed red peppers (about a pinch)
  • I put some cheese and sour cream on the plate for extra flavors

How was it?

Obviously, I am blogging about my least favorite type of meal, so it must have been good.

Things We Would Change

  • If you are a ¬†wimp, no crushed red pepper. Maybe I would have liked to have hash browns. Who knows, maybe we will even do breakfast for dinner tomorrow.

Day 61: Tortellini With Sun-Dried Tomato Pesto

Tonight we made the easiest meal anyone can make. We bought some pre-made four cheese tortellini, and some pre-made sun dried tomato pesto. We cooked the pasta in water, plenty of salt, and olive oil. We put a little olive oil in the pesto, and got it simmering. Put them together with your favorite garlic bread attempt, and you have easy Italian cooking!

Executive Decisions

How was it?

Really good. The tortellini was creamy and cheesy enough to balance out the bold pesto flavor.

Things We Would Change

  • I think we would not add the oil if we do this again.