How to make watermelon-lime popsicles:
Blend 1/2 container (about 2 cups) chopped watermelon with the juice of 1/2 a lime. Pour into 3 popsicle molds and freeze!
I usually buy the pre-sliced steak and bell peppers at the grocery store, but this time I wanted to find a recipe that I could make from scratch. Here it is!
Serve on tortillas with: avocado slices or guacamole, black beans and cilantro rice, sour cream, cheddar cheese, mashed sweet potatoes (see recipe below), or plantains. Garnish with fresh cilantro leaves!
Mashed Sweet Potatoes
Now that we are back in Florida, plantains are everywhere, and they’re affordable! I saved this recipe a long time ago and finally tried it yesterday. This is definitely a keeper!
Taco Night—the most wonderful dinner of the week. You can make these with hard shells or with soft burrito flour tortillas. I like Tortilla Land and Old El Paso. Simply toss the tortillas in the skillet for a minute or so until heated through and serve the shredded chicken, cilantro rice, black beans, and a nice lump of guacamole on top. Add in some grilled sweet onions if you wish.
For the chicken:
For the cilantro rice (recipe courtesy of Skinnytaste):
Marinate the chicken by sprinkling it with salt and pepper on both sides and tossing it with olive oil, lime juice, taco seasoning, and cumin. Heat a skillet to medium high heat and add olive oil and minced garlic. Add the chicken and cook, turning every 4-5 minutes, about 20 minutes or until chicken is browned on each side. Add the chicken broth and let the chicken cook a few more minutes. Remove the chicken from the skillet and shred it with two forks. Add the shredded chicken back to the skillet and toss with the remaining skillet sauce.
Meanwhile, make the rice. Combine the rice, water, salt and 1 tsp vegetable oil in a skillet and heat to boiling. Let the water boil until it has reduced a bit, with the surface skimming the rice. Cover and reduce heat to low. Let cook 15 minutes. Remove from heat and keep it covered for another 5 minutes. Remove the lid and add the other 2 tsp vegetable oil, lime juice, and cilantro. Toss to combine.
For a quick guacamole, mash 1 ripe avocado with about 2 tsp lime juice, salt, pepper, chopped red onions and 1 T chopped fresh cilantro. Stir well and serve with the tacos.
For caramelized onions, heat a skillet to medium high and slice sweet (or red) onions into rounds. Or, slice lengthwise. Toss the onions with olive oil in the skillet and add some salt and pepper. Saute about 15 minutes or until edges have caramelized.
Here’s the shredded chicken back in the skillet:
And the rice:
Tacos. Fajitas. Whatever you want to call these. They are amazing. Some people prefer flour tortillas, I prefer corn. After all, my family is Nicaraguan, and I grew up smelling the aroma of fresh-made corn tortillas…the original Maseca recipe. Some day I will get a tortilla press and make them, because I just can’t seem to perfect the recipe using my hands.
This recipe is fantastic. I found it on The Pioneer Woman’s website. Her photos are spectacular, her recipes are delicious. I will visit her website a lot more in the future.
In a dish, combine the olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar. Pour half of the marinade into a separate dish. Place the steak in one dish with the marinade, turning it over to coat. Cover the dish with plastic wrap and refrigerate at least 2 hours. In another dish, place all the vegetables and coat with the marinade. Put in refrigerator for several hours as well. I combined my ingredients in plastic Ziploc bags so that they would absorb everything better.
Meanwhile, prepare the tortillas, salsa, sour cream, and cilantro, for serving. I like to serve this with pico de gallo.
When you are ready to cook the steak, heat some olive oil in a skillet over medium high heat. Add the vegetables and cook for a few minutes, about 5-6, until slightly browned. Remove and set aside.
The Pioneer Woman recommends heating the same skillet over high heat and drizzling in some oil, then cooking the meat 2 minutes per side for medium rare. I used my indoor grill on high heat. I cooked the meat about 4 minutes per side for medium rare-medium, and it turned out great.
Remove the meat from the heat and let rest on a wooden cutting board for at least 5 minutes. Slice the meat with an electric knife or serrated knife, against the grain, into long thin strips for the fajitas. You always want to let meat rest for at least 5 minutes so that the juices do not run out and dry the meat.
Tips for heating tortillas:
Use the faucet to moisten a piece of paper towel. Place the paper towel on top of a microwaveable plate. Place a tortilla over it. Place another wet paper towel over the tortilla, and continue to layer tortillas. Microwave 1 minute. When finished, wrap the tortillas in a moist clean kitchen towel and place inside a dish with a lid.
Here are the steak fajitas:
This is a great appetizer for a large crowd. Serve with lime tortilla chips (we like Tostitos)!
Combine everything in a bowl! Refrigerate until guests arrive.
Last night I made a salad with avocado, sunflower seeds, red onion, and butter lettuce. Since the salad was so plain, I needed a fun dressing, so I chose peanut. After a quick search on the Internet, I found a good one. I adapted the recipe from the one on this website.
Combine the first six ingredients by stirring well with a wire whisk in a small bowl. Add the last two ingredients once the mixture is creamy.