beef fajitas

Since we moved to Indiana almost 2 years ago, we haven't been to a single Mexican restaurant here.  (Don't worry, I make up for it on trips back to Texas!)  This is partly due to the fact that my husband is a blasphemous Mexican-food hater and partly because I just don't believe there could be good Mexican this far from the border. 

My assumption was (sadly) proven wrong a couple weeks ago when I went to a popular Mexican restaurant here with some friends.  In an effort to fix my unsatisfied craving for good fajitas, I tried this recipe and OH WOW.  This is what fajitas should taste like.  Marinate them all day for maximum deliciousness, or do like the original author suggests and freeze the steak in the marinade for fajita emergencies.  Bookmark this recipe, folks.  You don't want to lose it.

Beef Fajitas
Ingredients:
1 lb flank steak
1/4 cup olive oil
1 tbsp Worcestershire sauce
1 shot tequila (optional)
Juice and zest from 1 orange
1 clove garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
Fresh ground black pepper
Large handful fresh cilantro, chopped

Directions:
Place the steak in a large freezer bag or a shallow dish.  Whisk remaining ingredients together and pour over steak.  Refrigerate for at least 6 hours, or overnight.  Remove from the refrigerator 30 minutes before cooking.  Heat a grill (or grill pan, in my case) to medium high heat, and grill the stake for 5-6 minutes per side. 

Remove from heat and tent with foil, letting the meat rest for 15 minutes.  Slice against the grain and serve with grilled onions, peppers, queso, guacamole, sour cream and tortillas.  Or just some sliced avocado sprinkled with salt, if you're me.  Enjoy!

Source: Confections of a Foodie Bride

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chicken and bok choy "salad"

Oh boy, have you seen this video?  That has definitely been me for the past 5-ish days.  I spent so much time soaking up the beautiful weather yesterday that I got sunburned. And celebrated.  We've been rollerblading daily, and going to the dog park as often as I can handle cleaning my car (and dog) afterwards.  I am putting away the heavy sweaters and coats tonight, and then I'll celebrate again.

I love trying new recipes and it is not unusual for all of our dinners for the week to be completely new.  I must be really picky, because I rarely think something is worth repeating!  This recipe, however, is different.  I loved it, and ate it for lunch and dinner for days until it was all gone.  We ate it warm, but according to many, it's just as delicious cold.  Apparently that's why it's called a salad, but I'm not hip enough to understand. ;)

Yes, I realize it is quite a long ingredient list - once you've got all that assembled, you can put it together pretty fast, and it's worth it!  And if you're wondering if I have been making anything besides Asian food these days, you'll probably be glad to know that now I'm on a Mexican kick, so prepare for some can't-be-found-in-Indiana goodness coming your way soon.

Chicken and Bok Choy "Salad" with Orange Sesame Dressing
Ingredients:
For the "salad"-
4 cups brown rice, cooked
1 1/2 cups cooked shredded chicken
1 1/2 cups shredded carrots
1 bok choy, rinsed, trimmed, and thinly sliced (I watched these videos to show me how) 
1/2 cup frozen peas, thawed
Handful of fresh cilantro, chopped
4 scallions, chopped
1 tbsp sesame seeds (I actually forgot these and it was still good!)
For the dressing-
3 garlic cloves, minced or pressed
1 tbsp orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp honey
1/4 cup canola oil

Directions:
To make the salad, combine all of the salad ingredients in a large bowl and toss to combine.

To make the dressing, combine all of the ingredients in a small bowl and whisk vigorously to combine.  Add salt and pepper to your preferences.  Add the dressing to the bowl with the salad a little at a time, tossing gently to coat.  You may not use all of the dressing - I had about 25% left over.  This kept in the refrigerator for about 3 days in an airtight container.

Source: Annie's Eats, originally from A Cozy Kitchen

 

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lemon loaf cake

Springtime is here! The high today is 46, which is far from balmy... but when it's sunny and I can see the 60's in the 10 day forecast, I'm a happy camper.  Charlie the dog and I celebrated some warmer temps with an experiment in rollerblading.  Let's just say that we put on a show for my neighbors. One that ended with me laying flat on the sidewalk.  Twice.  It was the most fun he's ever had on a leash, but I'm terrified I won't live through round two.

Lane and I celebrated Easter with a church service, our favorite restaurant in Indy, and this lemon cake. Oh, and we did our taxes, but that wasn't so much of a celebration. ;-) If you're in the mood for a fresh, sweet, and tangy dessert, put this cake on your short list.  I'm not sure if I should admit this, but it lasted only a little more than 36 hours at our house.  Take that as a good sign.

Lemon Loaf Cake

Ingredients: 
For the lemon cake- 

3/4 cup cake flour
3/4 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
4 large eggs, at room temperature
1/8 cup grated lemon zest (from about 2 lemons)
1/8 cup fresh lemon juice
1 cup (2 sticks) unsalted butter, melted and cooled
1/4 cup sour cream
1 tsp pure vanilla extract 
For the lemon syrup-
1/3 cup fresh lemon juice 
1/3 cup sugar 
For the lemon glaze-
1 cup confectioners’ sugar, sifted 
2-3 tablespoons fresh lemon juice 

Directions: 
Preheat oven to 350º. Butter the sides and bottom of a standard 9-inch loaf pans. Line the bottom with parchment and butter the parchment.

In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside. Mix together the sugar, eggs, lemon zest and lemon juice on low speed, using either a stand or hand mixer. With the mixer running, slowly pour in the melted butter. Add the sour cream and vanilla and continue mixing until combined. Gradually add the flour mixture and use a rubber spatula to gently fold it in.  Don't overmix here!

Pour the batter into the prepared pan. Bake on the middle rack for 20 minutes, rotate the pan, reduce oven temperature to 325º and continue baking an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 15 minutes.

Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved, then continue to cook about 3 more minutes. Remove from heat and set aside.

Remove the loaf from the pan and place on a parchment lined cookie sheet. Use a toothpick to poke holes in the tops and sides of the loaf. Brush with the lemon syrup, allow to soak in and brush again. Allow the cake to cool completely (at least 30 minutes).  I didn't use all the simple syrup here, but I'm sure it wouldn't hurt!

When the loaf is cool, prepare the lemon glaze. In a small bowl, whisk together the confectioners’ sugar and lemon juice. The glaze should be thick but pourable. Add more lemon juice if needed to reach desired consistency. Pour glaze over the top of loaf and let it drip down the sides. Let the cake sit for about 15 minutes, or until the glaze hardens, before serving.  

Source:  Cook Like a Champion

 

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