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THE BEST STEAK FAJITAS

http://littlespicejar.com/the-best-steak-fajitas/

YIELD: 6 SERVINGS

THE BEST STEAK FAJITAS

prep time:3 HOURS 15 MINS

cook time:15 MINS

total time:3 HOURS 30 MINS

The absolute BEST Steak Fajitas you’ve ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin — so good you’ll never use another recipe again!

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INGREDIENTS:

STEAK MARINADE:

• ⅓ cup lime juice
• ¼ cup pineapple juice (no sugar added)
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (or more to taste)
• 1 teaspoon salt and ½ teaspoon black pepper
• ¼ cup chopped cilantro

FAJITAS:

• 1 ½ – 2 pounds skirt or flank steak
• 1 tablespoon oil (high heat)
• 2 medium white onions, sliced
• 1 large poblano, ribs and seeds removed then sliced
• 2-3 bell peppers (any color you please!)

OPTIONAL:

• guacamole,salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.

DIRECTIONS:

1. STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
2. Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you’d like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
3. FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don’t steam.[/b]
4. ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

Cilantro Lime Rice

https://www.melskitchencafe.com/cilantro-lime-rice/

30 min meals

https://www.melskitchencafe.com/recipes/30-minute-meal/

JALAPEÑO AND LIME–MARINATED SKIRT STEAK TACOS

https://www.epicurious.com/recipes/food/views/jalapeno-and-lime-marinated-skirt-steak-tacos

The Best Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

Ingredients

https://www.familyfreshmeals.com/2014/10/best-crockpot-chicken-noodle-soup.html

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles (recommend brand is No Yoke, see note below)
3 Tablespoons chopped fresh parsley

NOTE: In the comments, you will see that a few people have reported their noodle disintegrating after adding them to the crockpot. I have no idea why this is happening, and have NEVER had that happen any of the times we have made this soup. BUT, I have only used No Yoke brand noodles. Other people have also reported success with No Yoke Noodles and Walmart Generic brand noodles. If you do not have access to those brands of noodles and are concerned, you can also just boil your noodle separately.

Directions

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper.
Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

Cover and cook just until noodles are tender, 5-10 minutes.

DINNER - Crispy Black Bean and Rice Burritos

http://gimmedelicious.com/2014/03/25/crispy-black-bean-and-rice-burritos/

Crispy Black Bean and Rice Burritos

4.7 from 11 reviews

Prep time: 5 mins

 

Cook time: 10 mins

 

Total time: 15 mins

Author: Layla

 

Serves: 8

Ingredients

• 1 can of black beans
• ½ can of canned corn
• 1.5 cup mozzarella or Mexican blend shredded cheese
• 1 cup cooked rice (Optional)
• ½ bell pepper, chopped
• ½ onion, chopped
• ¼ cup cilantro, chopped
   Coupons
• 1 tablespoon butter
• 1 teaspoon oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoons cumin
• juice of half a lime
• 8 medium flour tortillas

Instructions

1. Heat a large skillet to medium heat, add the bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.
   
2. To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Be sure to leave about 2-3 inches from the corners. Wrap burrito by folding over the edges. Continue this for all 8 burritos. 
   
3. After the burritos are wrapped heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy. For the "ridges" use a griddle that has the ridged lines. 
   
5. Serve warm with sour cream or salsa.