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!

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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.

Day 59: Taco Salad

This meal was more than edible, unlike yesterday. We basically cooked some 97/3 ground beef in some taco seasonings (chili powder, cumin, salt, pepper, and a McCormick’s taco seasoning package). Then put it on a plate with lettuce, cheese, fat free sour cream, guacamole and tortilla chips. It is a simple and fast meal that anyone can make.

Executive Decisions

  • None, just make this your own. Add more or less chili powder based on your level of heat tolerance.

How was it?

We both loved it! It was simple, healthy (ish) and filling. This is a good way to get someone who does not like salad to eat multiple salads.
Taco Salad

Things We Would Change

  • I was worried about killing Allison with spice, so I was a little skimpy on the chili. She did not think it was spicy enough, so I would have added more.

Day 57: Chicken Cordon Bleu

Today we decided to go psudo-French. We decided it is psudo due to the fact we are not sure if this really is French, or just sounds French. Chicken cordon bleu is basically chicken with ham and mozzarella inside of it. It may be breaded, or not. We decided to bread it. I flattened the chicken out (quite unsuccessfully) and we held it together with toothpicks. Then Allison, the queen of breading, breaded the chicken (which at this point was basically stitched up with toothpicks). I seared the chicken on all sides, and put it in the oven at 350 for 35 minutes. We served this meal with our classic bacon-parmesan noodles, and a new vegetable item I can only call “Don’t Come Close Green Beans.” They are the same as the ones Allison did with her sister, only we used fresh onions, mushrooms and balsamic vinegar.

Executive Decisions

How was it?

This meal was A-Maze-Ing! We have attempted chicken cordon bleu many times, but this time we actually got it to stay together.

Things We Would Change

Allison added too many peppercorns in the green beans for my liking, granted, I am not a huge fan of pepper.