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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Chicken Nuggets

I’ve worked in the hotel industry for nearly 14 years now. Over the years, I’ve seen many brides and grooms create gift bags for their out of town guests. A few weeks ago, one of my co-workers told me when she gets married some day that she will include Cheetos for guests. It made me laugh. Renee proclaimed, “Everybody loves them even if they don’t admit it.” I said, “It’s like KFC. Everybody has a favorite kind or side dish but you don’t eat it every often.”

Although this recipe is no KFC secret recipe, it is a healthier way to serve your family something every kid will eat.

Chicken NuggetsBaked Nuggets by Parade Magazine
1/4 c. flour
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 pound boneless, skinless chicken breast (cut into 2 inch pieces)
1/4 c. skim milk
1/2 c. plain dried bread crumbs

Mix flour, onion powder, garlic powder, salt, and pepper in a shallow dish. Pour milk into a separate shallow dish. Pour bread crumbs onto a third shallow dish. Place chicken piece in flour mixture, then milk, and roll in bread crumbs. Place coated pieces on a parchment lined cookie sheet. Spray with cooking spray. Bake at 400 degrees for 20 minutes.

Nutritional Information: 220 calories per serving, 17 g. carbs, 26 g. protein, 4 g. fat, 65 mg. cholesterol, 220 mg. sodium, and 2 g. fiber. Recipe makes four servings.

Note: One of my friend’s children is allergic to milk. I’m sure this would work just as well with soy milk.

Tangy BBQ Sauce
1/3 c. barbecue sauce
1 T. cider vinegar
2 T. honey
1 tsp. grated orange rind

In a small sauce pan, bring ingredients to a boil. Reduce heat and simmer for 4 minutes. Serve warm.

Note: I didn’t have an orange so I used orange juice. I thought the sauce was great.

Pork – The Other White Meat

When I was a kid, the slogan for pork was “the other white meat”. Do you remember that? Back then, everything had a slogan. “Beef – it’s what’s for dinner.” Wendy’s had a little old lady saying “where’s the beef” to promote that Wendy’s didn’t cut corners. I loved their square hamburgers as a child. I fact, it was probably the only restaurant I ordered a hamburger instead of chicken sticks.

Today, the slogan for pork is “Be Inspired.” What does that mean? What about eating pork inspires me? And what does it inspire me to do? I guess you can probably tell I was an advertising major in college and work in this field professionally.

This specific recipe came to me by way of my nephew. When Brock was little, he used to grab any pamphlet or brochure that was within his reach. As a tall kid with long arms, he gathered quite a few over the years. While shopping with his mom at Hy-Vee, Brock picked up this recipe card for me. They were on their way down to see me and Brock knew I loved to cook. I have to say, he did good because this is one of my favorite recipes. Lots of great flavor with all the seasons rubbed on the pork tenderloin.

Bacon-Wrapped Pork Tenderloin

1 # pork tenderloin
6 slices of bacon
toothpicks
1 T. olive oil
1 tsp. dried rosemary
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. dried oregano

Bast pork tenderloin with olive oil. Mix together spices and rub on meat. Wrap pork tenderloin in bacon (using toothpicks to secure. Bake at 375 degrees for 45-60 minutes. Let it cool slightly before cutting. Makes for four servings.

Calories per serving: 260 calories, 2 g. carbs, 31 g. protein, 14 g. fat, 5 g. sat. fat, 1 g. fiber, 95 mg. cholesterol, and 320mg sodium.