Easy, easy and very delicious marinade for fajitas…
Whisk in a large bowl:
1/2 cup each of vegetable oil and fresh lime juice
1/3 cup fresh minced garlic
1/4 cup apple cider vinegar
3 T. Worcestershire sauce
1 T. each of kosher salt, sugar, ground cumin
2 t. each smoked paprika and ground coriander
1 1/2 lb. flank steak, slightly scored
2 red onions, cut into 1/2″ thick slices
1 each red, yellow and green bell peppers, quartered
Pour 1 cup of marinade into a resealable plastic bag with the flank steak.
Pour remaining 2/3 cup into a resealable plastic bag with onions and peppers.
REFRIGERATE 8 HOURS! Throw steak, peppers and onions on grill, discard marinade; cook till desired tenderness of steak and just till vegetables are slightly charred.
Remember to slice the steak on the bias and AGAINST the grain of the meat. Slice vegetables. Serve over warm tortillas. I made an avocado sauce that is awesome. Will post recipe tomorrow for sauce – CHECK YOUR EMAIL BOX!
If you have ever tried to make risotto you know it is a long process. Typically, you must constantly stir the rice while it absorbs all the liquid of your broth – which could take 30-45 minutes – STIRRING CONSTANTLY – who has time for that? NOT ME.
From Cook’s Illustrated, I found this recipe that is very easy – a novice cook can make this delicious, creamy dish – you still need some patience, but it is not labor intensive. Let me know if you try it.
Ingredients needed: Serves 6-8
5 cups low-sodium chicken broth
1 1/2 cups of water
2 bone-in, skin-on chicken breast halves, each cut in half, crosswise
4 T. Unsalted butter
1 Medium Leek finely chopped (white and light green parts only)
3 large garlic cloves, pressed through a garlic press
2 cups Arborio rice
1 cup dry white wine
2 oz. Grated Parmesan cheese (about 1 cup)
1 t. Lemon juice
2 T. Chopped fresh parsley (it is important to use fresh parsley, not dried)
2 T. Chopped fresh chives (not dried)
1 (10 oz) package of frozen chopped spinach, completely thawed and squeezed of excess moisture
1. Mix all of broth and water in a large saucepan. Heat to a boil over high heat. Once boiling, reduce heat to medium and maintain a gentle simmer.
2. Heat about 2 T. of olive oil in a large dutch oven over medium heat, till just about to smoke. Add chicken, skin side down, cook without moving until brown (4-6 minutes).
Flip chicken and cook other side till evenly browned, 2 minutes. Transfer chicken to saucepan containing broth/water mixture and cook until it registers 165º in the thickest part of the meat. Once temp is reached, transfer chicken to a plate to rest. DO NOT THROW OUT THE BROTH, YOU WILL USE IT.
3. Add 2 T. of your butter to now, the empty dutch oven. Set to medium heat. Once butter has melted, add leek and 3/4 t. Salt; cook, stirring frequently, until leek has softened but is not brown (4-5 minutes). Add garlic and stir until fragrant (30 seconds), You should really be able to smell this wonderful aroma.
Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes is all this should take.
4. Add wine to deglaze the pot, stirring constantly, until completely absorbed by the rice (2-3 minutes). Stir 5 cups of the warm broth into the rice (you will still have some broth left over); reduce heat to medium-low, cover, simmer until almost all the liquid has been absorbed and rice is just al dente, 16-18 minutes, stirring twice during cooking. I use my stove timer for this. Make sure to come back and stir at least twice during this session. Rice should not need more than the 18 minutes.
5. Add 3/4 cup of the leftover warm broth to the risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan and spinach. Remove pot from heat, cover and let it stand for 5 minutes.
6. Meanwhile, remove and discard skin and bones from chicken, shred meat into bite-size pieces. After risotto has sat for 5 minutes, add chicken to rice and gently stir in, along with 2 remaining tablespoons of butter, lemon juice, parsley and chives.
Season with salt and pepper to taste.
If rice seems too thick, gradually add any residual broth to reach your desired texture.
This post is a recipe for all our BBQ competition competitors and their associates. When we finish a BBQ competition (Smokin J’s BBQ), we usually have some leftover shredded/chopped/sliced Boston Butt. I found a recipe to use this leftover pork and I changed it up a bit to suit my flavor. TRY IT! SHARE it with those neighbors and friends you share your competition leftovers with.
A delicious, hearty recipe for using leftover pulled pork.
pork, pulled pork, stew
1– 16 0z jar salsa verde
2cupsof chicken broth
1– 15 oz can of mixed beansI used Luck’s pinto & great northern bean mix rinsed and drained
1– 15 oz can of fire-roasted diced tomatoes
1lbor more of your leftover shredded smoked pork – unsauced
1T.ground cumin salt and pepper to taste
I used my crock pot for this recipe. Pour the salsa verde in the bottom of the crock pot. Turn on to low setting. Let the salsa get slightly warm. Add drained beans, diced tomatoes and cumin; thoroughly mix.
Add shredded pork. No need to warm up the pork; however, I did break up the larger clumps that form while it is refrigerated. Add chicken broth, which I slightly warmed in the microwave. It will help break up the pork clumps. Add salt and pepper. Thoroughly mix.
Allow crock pot to sit on low for 6+ hours. Mine sat for 8 total hours.
Turn off just prior to serving (I allowed mine to sit about 15 minutes prior to serving) and thoroughly stir.
I served mine with just a little shredded cheddar cheese and a tablespoon of sour cream. I poured my stew over day old bread. My husband had his over white rice. I promise you will like this easy recipe.
Check out this herb product I found. The basil and parsley are slightly dried and vacuum sealed in the stack able container. The manufacture claims they will stay fresh, if properly resealed and placed in the refrigerator for four weeks once opened.