dinner

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Something a little different

A few days ago, I was thinking since moving into our new place we hadn’t had a taco night yet. Well it was more of a burrito – but does it really matter?

This is the sauce Ruben used to marinate the steak last night – it was so good, we decided to make the meat again for our taco night tonight.

When marinating meat, we’ve found taking as much air out of the Zip Loc works best – the only way out for the sauce is actually INTO the steak 🙂 My mouth actually waters thinking of how good they smell when they’re in there for just a couple of hours.

Always remember, even if you just have an hour or even 30 minutes to marinate your meat – it’ll be well worth it in flavor when it’s time to eat.

 One of my favorite things to put in my burritos are grilled peppers and onions. They’re so sweet and balance out the taste of the meat you put into your burrito.  I sliced green, yellow and red peppers and yellow onions (1 of each). This would be enough for 4-6 burritos.

I put them in a pan with a small amount of extra virgin olive oil, which was already warm. After about 15 minutes at medium heat, this is what I got.

Here’s the picture of everything set on the table for the fiesta! The tallest container has the grilled peppers and onions, then there’s sour cream, grated cheddar cheese, grated mozarella and chopped tomatoes (clockwise).

Maybe next time you can come over for some! Just kidding 😛

Thanks for reading,

Zulaika H.

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updated on Recipes

Steak, alfredo penne with broccoli and roasted asparagus

Tonight we had Grilled skirt steak, penne rigate pasta with broccoli in alfredo, roasted asparagus and garlic toast.  This is one of those meals that are very filling.

I’m blessed to have a husband that enjoys grilling – and does a great job as well. Below are photos of the skirt steak (or churrasco in Spanish) Ruben prepared tonight. The meat was marinated for several hours and the end result was really tasty.

Grilled asparagus is one of my absolute favorite vegetables to eat – I’ve learned many vegetables taste great this way. First, it’s important to “snap off” the bases of each asparagus spear. Just bend one and it’ll natually snap at the point it should. The bases are thrown out (or used for fertilizer in your garden soil if that’s your thing). Next, I moisten them with extra virgin olive oil. And lastly, I season with salt and pepper. Put in the oven (uncovered) for about 15 minutes at 350 degrees. That’s it!
 

Here are a couple of garlic flavored Texas toast served alongside the roasted asparagus (below). A long time ago, we got my daughter to try these by telling her they just tasted like “green” French fries. She still really loves them.

 I made the penne pasta by boiling the pasta and some broccoli spears (each in seperate pots) until tender (for 10-12 minutes). Once they were done I combined them with alfredo sauce. For an added touch it is good to add freshly shredded Parmesan cheese.

Mmm… here’s what it all looked like right before we ate. It was very good.

There really is nothing better then getting to see your family enjoy the food you cook for them 🙂
Thanks for reading!
Zulaika
Follow Me on Pinterest for easy sharing of my reviews and recipes and a bunch of other fun stuff on there.
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