Carne Asada

One of the places Jeremiah and I eat out at a lot is Chipotle. On more than one occasion, we have tried to make our own at home. I also was telling Jeremiah about these amazing black beans and rice I had eaten at the Culinary Center of Kansas City. I was convinced they used chicken broth and I could try to replicate the flavor at home.

This was our attempt last week and trying to replicate both these tasty dishes. Although we thought the Carne Asada had really good flavor, making it along with rice, beans, guacamole, and Pico from scratch made quite a mess to clean-up. Sometimes, it’s just easier to go out and stand in line.

FullSizeRender (6)Carne Asade by Show Me the Yummy
2 lb. flank steak
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
½ tsp. salt
½ tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
2 T. olive oil
¼ c. orange juice
¼ c. lime juice
¼ c. lemon juice
¼ c. soy sauce
2 T. white vinegar

In a small bowl, mix spices. Then, stir in oil. Rub half of mixture on each side of the steak. Mix together remaining ingredients. Spray Crockpot with nonstick spray. Pour in half of juice mixture. Place in steak and pour over with remaining juice. Cook on low for six hours.

Black Beans by Amber Bourek
8 oz. dry black beans
1 c. low sodium chicken stock
water
½ diced yellow onion
2 crushed garlic cloves
salt
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder

Rise black beans. For beans in sprayed Crockpot. Cover with 1 cup of chicken stock and enough water to cover by two inches. Add in onion, garlic, and seasonings. Cook on high for six – seven hours.

Note:

I put together a few recipes to make this dish. I cooked them for 4 hours. They were still a little hard so I kept cooking them. My husband thinks we should have soaked the beans for 24 hours and then they would have cooked in 3 ½ to 4 hours.

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Guacamole

Five weeks ago, I married the love of my life in a small but beautiful ceremony. Although our original plan was to go to St. Kitts. Then, the Zika virus happened. We decided we want to either stay in the states or head up north to Canada. We settled upon San Antonio, Texas. Why? We had never been and read lots of things that said it was a must visit destination.

Jeremiah and I are planners. Unfortunately, wedding planning and out of town travel for work left us heading to San Antonio without a plan. When we arrived, our first stop was a great little restaurant called Magnolia Pancake Haus. OMG – that side order of pancakes was the best pancakes I’ve ever had. It was so good, we went back one more time and even purchased a bottle of their homemade syrup to take home.

All the food we ate on our honeymoon was amazing. We loved the Hearthstone Bakery Café, Tycoon Flats, Franks, Gruene River Mill, and Guenther House. But Boudros Texas Bistro on the Riverwalk makes the most amazing table side guacamole I’ve ever had. And Jeremiah and I thought we love Chipotle’s guac until we tasted this dish. Lucky for us, we were able to find this recipe online. My husband made it two weeks ago for dinner and I’m roasting the ingredients right now so we can have it for dinner with Skinny Chipotle Cilantro Rice and Carne Asada (cooking in the crockpot as I type this post). Note – the secret ingredient here is fruit squeezed orange juice.

IMG_0971Boudro’s Famous Guacamole
1 orange
2 limes
4-6 avocados
1 roma tomato, roasted and diced
2 serrano pepper, roasted, seeded, and diced
4 T. red onion, diced
½ c. fresh cilantro, chopped
1 tsp. sea salt
1 garlic clove, chopped

Squeeze orange and lime juice into a bowl. Scoop out avocados and add to the bowl. Add tomato, peppers, onion, garlic, and cilantro. Fold into avocado. Add salt to taste.

Notes:

  • Results should be more or cut together than mashed. Our server just used the two knifes she cut everything open with.
  • This makes 6-8 serving. Since guacamole gets brown so quickly, we half this recipe.

Chicken Biryani

For a house warming gift, my boyfriend Jeremiah’s sister bought us a box of food from Hello Fresh. She was telling us about it a few months back because her mother-in-law had bought them some as a Christmas gift. If you aren’t familiar with it, they are one of those companies where they ship you all the ingredients to make a couple of recipes. The focus is on fresh ingredients.

With Hello Fresh, you can select from 2 or 4 servings. They have two boxes to chose from – regular or vegetarian. Each comes with three recipes and all the ingredients you need to prepare those recipes (except oil, salt, and pepper). Each of the three recipes comes in its own individual box. At the bottom of the large box is all the fresh meat. All the recipes have similar ingredients. That means sense from a cost prospective. They also work it so you can reuse ingredients like chicken stock concentrate to cook peas and make gravy. They are pretty simple recipes and often increase less common ingredients like ginger, golden raisins, and parsnips. All the recipes called frying the meat. Since this isn’t how we normally cook our meat, we modified this recipe by baking the chicken.

This particular recipe had fresh peas in it. I hate peas. Jeremiah asked if I wanted to not include them. They looked very fresh so I said we could include them. I decided if I hated them, I could always pick them out. That’s normally what I do with fried rice. To my surprise, I did not hate them in this recipe and ate all of them. I think the sweetness of the golden raisins helped. I’m sharing this recipe because it was the most complex and flavorful of the recipes we prepared. We kept the recipe because Jeremiah wants to make it again. Although this recipe was supposed to be just two servings, we ended up with a lot of extra rice. We ended up added preparing a little more roasted chicken breast and getting two more servings out of it. The leftovers were pretty good too.

If you would like to check them out for yourself, I did see a Groupon for them last week. I’m not sure if it is still available but I think you were able to get a two serving box of three recipes for $40 – or about $6.50 per serving.

Chicken BiryaniCrispy Chicken Biryani by Hello Fresh
2 Chicken Thighs (bone in, skin on)
¾ c. Basmati rice
4 oz. fresh peas
1 red onion
1 plum tomato
1 lime
1 jalapeno
1 ginger root
2 cloves of garlic
¼ oz. cilantro
1 oz. golden raisins
1 tsp. cumin
1 tsp. garam masala
1 packet of chicken stock concentrate
1 tsp. oil

Season the chicken with salt and pepper. Coat a pan with oil and cook chicken. Meanwhile, prep remaining ingredients. Dice the onion and tomato. Peel and grate the ginger. Mince the garlic. Cut jalapeno (remove seeds for less spice). Chop cilantro. Slice lime into wedges. Remove chicken from pan but leave the leave the oil in the pan. Add onion and jalapeno to pan. Cook for 4-5 minutes. Then, add garlic, ginger, garam masala, and cumin. Cook for an additional 1 to 2 minutes. Add tomato, rice, raisins, chicken stock, and 1 ¾ c. water to the pan. Season the pan with dash of salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes. Stir in peas. Cook uncovered for 3-5 additional minutes. Squeeze with a few lime wedges and sprinkle with cilantro. Serve with remaining lime wedges.

Chicken Enchilaldas

I saw this recipe in a Betty Crocker email and it looked so good I couldn’t wait to try it. During my excursion to Sam’s Club, I picked up a rotisserie chicken. It was so flavorful and juicy I wasn’t sure I would have any left for this recipe. To my surprise, the rotisserie chicken has a lot of meat on it so I had plenty for this recipe. Plus, I was planning on halving it since I didn’t want to eat six meals out of it. One of the reasons I wanted to make this recipe was because I was surprised that two enchiladas only had 280 calories. Perhaps that should have been a clue had little meat would end up in each tortilla, as well as a lack of sauce/cheese. Let me tell you 1/4 cup of cheese spread over six tortillas puts only about six pieces on each one. Although this recipe was fine, I would suggest perhaps cutting the tortilla to six but keeping the rest the ingredient amounts the same. If you only eat one, it will be about the same maybe even a little better from cutting the amount of tortilla. Plus, you might want to put a little sauce in the bottom of the dish to help prevent sticking of the shells.

100_0897Creamy Key Lime Chicken Enchiladas by Betty Crocker.com
2 1/2 c. rotisserie chicken
1 medium onion (1/2 c.)
1 can (4.5 oz.) diced jalapeño peppers
1 can enchilada  sauce (mild, medium, or hot)
1 container of lime Greek yogurt

1/2 c. fresh cilantro
1/2 fresh squeezed lime
12 flour tortilla shells
1/2 c. reduced fat Mexican Cheddar Cheese

Pre-heat oven to 350°F. Spray 13×9-glass baking dish with cooking spray. In a skillet, cook onion, chiles and chicken over medium-high heat for about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 c. of the cilantro, and the lime juice. Stir in 1/2 c. of the enchilada sauce. Fill each tortilla with 1/4 c. chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese. Bake about 30 minutes or until cheese is melted. Sprinkle remaining cilantro over enchiladas and serve. This recipe serves six.

 Nutrition Facts: 1 Serving (2 tortillas) – calories 280 (70 from fat), 7 g. fat (2.5 saturated fat), 55 mg cholesterol, 740 sodium, 30g. carbs, 3 g. fiber, 4 g. sugar, 23 g. protein.