Sizzle off the Snow-- FAJITAS

There's nothing like spicy hot fajita's to warm you up in this cold weather! And after a ten mile run and a long day of sledding with friends, nothing could taste better! Plus, it gives me a chance to test out my new fajita skillet, an early Christmas present from Steve's mom!


Marinading the steak:

• 2 limes, juiced (2 tablespoons lime juice works too)
• 5 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 tablespoon chile powder
• 3 tablespoon fresh cilantro leaves, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Whisk all ingredients together in a medium size bowl then sumerge steak strips in marinade. 
• 1 pounds flank steak, trimmed of fat and cut into 4 inch strips. 

(***Flank steak is meat from the abdomen of a cow and is a relatively long and flat cut of meat- this makes it perfect for fajitas!***) 

Let the meat sit in the marinade while you slice up the vegetables. 

• Veggies:
• 1/2 red bell pepper, sliced into think strips
• 1/2 yellow bell pepper, sliced into strips
• 1/2 orange bell pepper, sliced into strips
• (you can use what ever color of pepper appeals to you- I couldn't find any green ones at the store!) 
• 1 large onion, sliced into rings

• Lightly sauté the vegetables in:
•  Lime juice + olive oil
• On low-medium heat until soft and juice with a little brown on the edges.
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• Once the veggies are on lay out the strips of steak onto the skillet. I get to use my new fancy fajita skillet! Pour a little marinate into the pan to cook the meat it. Medium heat will do.

 To heat up the tortillas I lay them directly over the steaming vegetable for about 20 seconds each. The microwave also works just as well- put a stack of tortillas in the microwave and nuck 'em for about 30 seconds or until warm and steaming. 

• Lay out your tortilla and the assembling is up to the creative mind! I like top off my fajita meat and veggies with fresh avocado, salsa, and cheese! 

Happy eating! 

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Chilly Chili

"Well the weather outside is frightful,

and finals aren't going to be delightful,

and since there's a lot to do... how about a big pot of chili to eat all week!" 

This morning I was greeted by fresh granulated snow that had blown in over night and deep cold 9 degree F temperature that clung to my exposed face.  Right away I knew it would be a chili night.

  

After a full day of classes, a slippery five mile run, and a back pack crammed with books and papers- it was finally time to head home to do well, more work. I stopped by the store to grab a few things for the night's super.

1can chili beans

1 can kidney beans

1 can corn 

2 can fire roasted diced tomatoes

1 pound ground beef

1small onion

spices:

1 Tablespoon steak seasoning? Found this baby in the cupboard

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon garlic salt

1 teaspoon chili powder

I started with the small onion diced in a table spoon of olive oil, after it had a couple minutes to itself, I through in the ground beef. I mashed the ground beef up best I could with a spatula and added all the spices. After this I put in the 2 cans of diced tomatoes, the corn, and both cans of beans. It looks super watery at this point, but keeping the pot on low simmering heat and in no time it turns to thick and chunky chili. 

While the chili simmered I preheated the oven to 350 and got out my ingredients for corn bread!

3/4 cup corn meal

1.5 cups flour

1/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg (beaten in a separate small bowl first)

1 cup milk

1/4 cup vegetable oil 

I combine all the dry ingredients before adding all the wet ones. Once completely mixed, no clumps, I poured it into an 8x8 square oiled pan to bake for 20 min.

I put the corn bread into the oven once the chili had been on for 40 min. Once the hour was up the chili and  corn bread where both complete and ready for consumption! 

Happy Finals Week!