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We are loving the lamb lately and this dish is fantastic. The texture of lamb that has been cooked in this spicy curry sauce is to die for. I hate trying to figure out what goes in while I’m cooking so I broke the ingredients up into three stages to try to make it easier to keep track. The recipe is an adaption of the one found on VahRehVah.com called Basic Lamb Curry. Serve this up with some Basmati rice and you are good to go. I’ll try to post an image next time I make this and am not feeling so lazy.

Ingredients

Part 1

• 2-3 Cinnamon Sticks
• 3 tbs olive oil
• 1 tsp garam masala
• 10-12 cloves
• 3-4 whole green Cardimum seeds
• 1 1/2 tsp Cumin Seeds
• 1 Large Chopped Onion
• 1 tsp salt

Part 2

• 1 tsp Tumeric Powder
• 2 tbs ginger garlic paste
• 1 1/2 - 2 lbs of lamb (cubed)
• 1-2 Tbs Chili Powder (depending on desired spicyness)
• 1 tsp Coriander Powder
• 1 tbs Cumin Powder
• 1/2 cup water

Part3

• 16 oz Coconut Milk
• 4-6 oz tomato paste
• 1 tsp pepper powder
• 1 cup chopped cilantro (coriander) leaves

Directions

1. Heat your olive oil in a large skillet. Add all the ingredients from part 1 except the salt and the onion. Toast the spices for 2-3 minutes. Add your chopped onion and cook until slightly brown. Add the tablespoon of salt.
2. Add the Turmeric powder and Ginger Garlic paste and cook for 2 more minutes. Add the remaining ingredients from part 4 and cook for about 15 minutes on medium heat or until the lamb is about 80% cooked.
3. Add the tomato paste, pepper powder and coconut milk and mix thoroughly.
4. Continue to cook until lamb is done. If your sauce is too watery remove the lamb and cover and reduce the sauce until it has gravy like consistency. Add 75% of the chopped cilantro keeping the remaining leaves to garnish when served.

Oh Man, we haven’t posted for quite a while. It’s not that we haven’t bee cooking, it’s just that lately, it seems every time we try something new we are just too tired to do pictures or take notes on the preparation. Well, we will try to be more diligent (and stop cooking until 10 at night).

Got this from a banana bread recipe at allrecipes.com and modified it a bit. These are great because they are so moist and the nuts add great texture.

Picture to be coming soon.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1 1/3 cups mashed overripe bananas
• 1 cup crushed pineapple
• 1/4 cup chopped Macadamia nuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a standard muffin tin (I use Pam).
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas/pineapple mixture until well blended. Stir banana mixture into flour mixture. Pour or spoon batter into each muffin slot, to just below the rim of the slot.
3. Bake in preheated oven for 25 minutes, until a toothpick inserted into center of a muffin comes out clean. Let bread cool for 10 minutes, then turn out onto a wire rack.

We were looking for a good recipe for butter chicken and came across VahRehVah which looks to be a great resource for Indian cooking ideas. Many of the recipes have videos including this one. I think we’ll be looking there often for inspiration since we are so into Indian food lately.  This recipe was mouth watering delicious!  I loved the texture of the sauce.  This would have been great also served with Naan.  YUMMY

Ingredients

• 4 tbsp. butter, melted
• 1/2 c. cashew nuts, chopped
• 1/3 c. cilantro leaves + a few sprigs for garnish
• 1 jalapeño, diced
• 1 tbsp coriander powder
• 1 tsp. cumin seeds
• 1 tsp. ginger paste+ 1 tsp. ginger paste for another step
• 1 tsp. garlic paste + 1 tsp. garlic paste for another step
• 1/2 pt. fresh cream
• 4 tbsp oil
• 2 sm/med. onions, chopped
• 2 lbs. chicken breast
• 1/4 c. water
• 4 tsp. Red chili powder divided into two 2 tsp. piles
• Salt to taste
• 1 tsp Sugar
• 1 lb. tomato, chopped
• a few squirts of tomato ketchup

Directions

1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
8. Serve over Jasmine rice and garnish with cilantro.

I have to say that fresh fennel is one of my favorite things to add to a sauce. It adds such a distinct flavor that is more complex than a typical tomato+basil+etc sauce. This is a great dish to throw together ahead of time and drop in the oven just before you are ready to eat. You will need to increase the cooking time of course if the dish has been refrigerated.  The fresh basil and fennel really makes this sauce delicious. Leftovers are in high demand for this one. Yummy!

Ingredients:

• 1 pound hot Italian sausage links (hot Italian Turkey sausage can be used for a lighter meal)
• 1 (12 ounce) package rigatoni pasta
• 1 (24 ounce) jar marinara sauce or your favorite homemade sauce
• 1 bulb fennel, trimmed and thinly sliced
• red bell pepper, roasted and chopped
• 1/2 yellow onion, chopped
• 1/4 cup chopped fresh basil leaves
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese

Directions:

1. Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
2. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds.
3. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red bell peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
4. Combine the pasta with the sauce and vegetables in a 9×13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
5. Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Still on our Indian food kick it seems. We tried this our which was a mixture of a few different recipe ideas. While we love the salad I don’t know if it was a perfect match with the mango curry. Overall though we enjoyed the dish very much. We will probably continue to experiment with yogurt marinades (Masalas) as they are quite tasty!

Ingredients:

• 3 medium mangoes, peeled and sliced, divided
• 1 (15 ounce) can coconut milk
• 4 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
• 1 1/2 lb. boneless chicken breast halves - cut into cubes
• 4 medium shallots, chopped
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 c. chopped cilantro, for garnish
• 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
3. If you haven’t already, begin preparing your jasmine rice.
4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.

This recipe is absolutely wonderful. We have made it three times since we first discovered it. The flavor is amazing! We served ours over Jasmine rice, which is our favorite. We always cook our rice in a rice cooker and it turns out perfect! This recipe yields about 2-4 servings, depending on how much you eat. We usually double the recipe and it is great for leftovers! Enjoy!

Ingredients:

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh minced ginger
• 2 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon corn starch
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup Coconut Milk
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.

This recipe was inspired by the folks at whatwereeating.com. We had to make some changes, however, because we couldn’t find all of the ingredients in the original recipe. So, here is our version which turned out absolutely wonderful and easy to make! The kids had seconds and thirds! We served ours with freshly steamed green beans.

Ingredients:

• 1 1/2 c. sliced crimini mushrooms
• 1 1/2 c. sliced shitake mushrooms
• 2 tbsp. oil or bacon fat
• 1 1/2 tbsp. sherry cooking wine (found in the vinegar section)
• 4 tbsp. butter
• 4 tbsp. flour
• 2 2/3 c. whole milk
• 1 c. heavy cream
• 4 oz. herb goat cheese, crumbled
• 4 oz. sharp cheddar, shredded
• 4 oz. parmigiano reggiano, separated in two 2 oz. piles
• 1 tbsp. fresh thyme leaves
• 2 tsp. fresh rosemary, minced
• 1 tsp. fresh sage, minced
• 2-3 tbsp white truffle oil, depending on how strong you like it
• 1 tsp. crushed red pepper flakes
• 1/2 c. crushed croûtons (cheese and garlic flavor) or Panko (Japanese bread crumbs)
• 10 oz. elbow pasta
• Kosher salt and fresh cracked black pepper

Directions:

1. Place a large pot of water over high heat and cover.
2. Place a large skillet with 2 tbsp. oil over medium heat. Once the oil is hot, add the mushrooms to the pan and sauté for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then add 1 1/2 tbsp. sherry cooking wine. Allow all of the wine to cook out, then remove the mushrooms and set aside.
3. Begin the cheese sauce: Add butter to a medium-sized sauce pan over medium heat. Once the butter has melted and is hot, whisk in flour. Cook the flour, whisking, for about 30 seconds, just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing.
4. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to cook for another 30 seconds or so. Slowly pour in the milk and the heavy cream while continuously whisking so everything mixes smoothly and there are no lumps. Allow to come to a simmer, stirring occasionally.
5. While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. This may take a few handfuls of salt. Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
6. Once your sauce has reached a simmer, stir in the goat cheese, cheddar, 2 oz. of Parmigiano and truffle oil. Stir until all cheese has melted. Remove from heat and taste the sauce for seasoning levels. Season with salt and pepper, if necessary.
7. Preheat oven to ‘Broil’. In a small bowl, mix together crushed croûtons (or Panko) and 2 tbsp. Parmigiano reggiano.
8. Strain pasta immediately when finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a glass baking pan and spread the croûton mixture evenly across the top.
9. Broil the macaroni and cheese in the upper part of the oven for about 5-10 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot and enjoy!

Ingredients:

• 1 cup water
• 1 cup rice vinegar
• 1/4 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch
• 1 12 oz package of tapioca/rice noodles (if you can’t find these noodles, use regular -not thin- spaghetti noodles)
• 1 lb. shrimp. peeled and deveined
• Fresh mint

Directions:

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
2. Cook noodles per package directions. Set aside.
3. Cook shrimp in a pan with approximately 2 tbsp. olive oil for approximately 2-3 minutes on each side until they are ‘just’ done. Do not overcook the shrimp.
4. Toss shrimp together with the noodles and sweet chili thai sauce. Coat thoroughly.
5. Serve with sprigs of mint on top.

Ingredients:

• 2 medium to large cucumbers (if using organic, you can leave the skin on; otherwise, slice off the skin)
• 1 shallot, minced (OR substitute 2 cloves garlic, minced)
• 2 green onions, sliced
• handful of fresh basil leaves, torn into small pieces
• 1 fresh red chilli, de-seeded and minced (OR if you prefer a milder salad, substitute 1/2 diced red bell pepper)
• handful of fresh coriander leaves, roughly chopped
• DRESSING:
• 2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
• juice of 1/2 lime
• 1/2 tsp. shrimp paste (available by the jar at Asian food stores) - Vegetarians substitute 1 Tbsp. more veg. fish sauce
• 1 Tbsp. soy sauce or tamari
• optional: 1/4 to 1/2 tsp. dried chilli flakes
• optional: 1/2 tsp. sugar (to taste)

Directions:

1. Slice your cucumber into nice moderately thick slices(see picture). *note, slicing too thin may leave you with a watery mushy salad.
2. Add the shallot (or garlic), green onion, chilli, basil, and coriander to the cucumber. Toss to combine.
3. To make the dressing, stir together the dressing ingredients in a cup. Taste-test the dressing for salt and sweetness/sourness, adding a little sugar if needed. If too salty, add more lime juice.(Note that it will taste strong now, but milder once it is on the salad).
4. Pour the dressing over the salad and gently toss.
5. Serve immediately, or cover and refrigerate for up to several hours.*

*Cucumber Salad Tip: Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber - the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving, then discard the leftover liquid. OR, better still, keep the salad and dressing in separate containers until ready to eat. Then just toss and serve.

I love sushi!

I made my first attempt at Cali Rolls last night. Not sure what made me avoid it up until now. Probably the fact that until recently, I was the only one in the house who would eat it. Even harmless California Rolls. Ahh but the tide has begun to turn. When my wife asked what we should do for dinner I spouted “SUSHI”, expecting the usual moans and groans from the peanut gallery. To my surprise, my two boys said “Yes” in unison, to which Nikki begrudgingly agreed. I’m sure the change in sentiment has something to do with our recent trip to VA beach, where each of the boys got to sample from the several varieties I ordered at a Japanese restaurant while we are there.

I found an informative article on YouTube which guided the way through the most complicated part of this simple recipe. I consulted others on the proper rolling technique as well .

How to cook sushi rice

I’ll post the recipe for these rolls soon!

If you’ve had Brussels Sprouts in the past and didn’t like em, give them one more try using this recipe!  VERY simple to make and they go well with almost any dish!  You see ours pictured here with Chicken Roulade.

Ingredients:

• 1 1/2 lbs Brussels Sprouts, ends trimmed and yellow leaves removed
• 3 tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 400°.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag.  Seal tightly, and shake to coat.  Pour onto a baking sheet and place on the center of oven rack.
3. Roast in the preheated oven for 30-45 minutes, shaking pan every 5-7 minutes for even browning.  Reduce heat when necessary to prevent burning.  Sprouts should be darkest brown, almost black, when done.  You can adjust seasoning with kosher salt, if necessary.

We came across a new recipe blog that we really like here and found this recipe. This Chicken is pounded flat and stuffed with Italian Sausage, Fennel, Crimini Mushrooms, and Mozzarella. I have to say it was a bit of work but very much worth it. The ingredients were simple to find unlike some other recipes we’ve tried. This dish would really be a hit for a dinner party.. However, I suggest pounding the chicken and preparing your filling ahead of time-maybe even stuffing the chicken ahead of time (so you can enjoy yourself, of course). We served ours with Roasted Brussels Sprouts as they did on their site… Great combination!!!

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 lb. spicy Italian sausage
• 1/2 bulb of fennel, diced small
• 8 crimini mushrooms, sliced
• 2 tbsp. red wine
• 2/3 c. fresh mozzarella, small cubes or shredded
• 1/2 c. sun dried tomatoes (packed in oil), diced
• 6 tbsp. olive oil
• kosher salt and fresh cracked black pepper
• butcher’s twine

Directions:

1. Preheat oven to 350°.
2. Heat a sauté/skillet pan over medium heat. Add to tbsp. olive oil to the pan. Once the oil is heated add the mushrooms. Sauté them while stirring occasionally for about 5-7 minutes. Season the mushrooms with a pinch of kosher salt and a little pepper. Add red wine and de-glaze the pan using a wooden spoon to scrape up all the bits stuck on the bottom. Remove mushrooms from the pan and set aside in a medium-sized mixing bowl.
3. Put the pan back over heat then add two more tablespoons of olive oil. After the pan has reheated, add the fennel. Season with salt and pepper and sauté over medium heat for about 10-15 minutes, or until the fennel is tender. Remove from heat and add to the bowl with the mushrooms.
4. Now, add the sun dried tomatoes, uncooked italian sausage, and mozzarella to the same bowl. Mix thoroughly to combine the ingredients. Try not to overwork the meat.
5. Place a large piece of plastic wrap on a cutting board, then p,lace 1 chicken breast onto the plastic wrap. Place another large piece of plastic wrap on top of the breast. Wrap a rolling pin in plastic wrap and pound the chicken with swift firm hits. Start from the center and work out to the edges until the breast is about 1/4″ thick. Repeat this process with the remaining breasts.
6. Lay out one of the pounded breasts on a flat surface. Season both sides of the ckicken lightly with kosher salt and black pepper. Put about 1/4 of the sausage mixture into the center of the layed out flat chicken breast and begin rolling the breasts like a burrito by folding in the sides of the breast then rolling the edge of the chicken closest to you over the filling until the breast wraps around and completely covers the filling. Slide a piece of butchers twine under one side of the chicken - about 3/4″ from the edge. Tie the twine tightly around the chicken. Repeat this step with 2-3 more pieces of twine evenly spaced across the roulade with the last tie about 3/4″ from the other edge. Using a long piece of twine, tie the roulade lengthwise, weaving the twine in and out of the perpendicular ties to ensure the ends stay tucked well. Stuff and tie the remaining pounded breasts the same way.
7. Preheat an oven-safe pan (such as a cast-iron skillet) over high heat. Once the pan is hot, add two tbsp olive oi9l and the roulades to the pan. Brown the roulades on all sides. Once the chicken has completely browned, turn the roulades seam side down, then place the pan in the preheated oven. Bake at 350° until a meat thermometer positioned in the center of the roulade reads 155°. Remove the breasts from the oven and loosely cover with aluminum foil. Allow to rest for at least 5 minutes. After the breasts have had a chance to rest, remove all of the twine, then cut the roulades into about 3/4″ thick slices.

INGREDIENTS

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste (less if you want a milder spice)
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, fresh or canned (drained, if canned)

DIRECTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes (or use rice cooker).
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

This recipe is definitely a keeper! So tasty and really only takes about 40 minutes once you have your chicken cooked and sliced! Give it a try!

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 (28 oz) can crushed tomatoes
• 2 (10.5 oz) cans chicken broth
• 1 1/4 c. water
• 1 can yellow sweet corn
• 1 can white hominy
• 1 (4 oz) can chopped green chiles
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 c. fresh cilantro, chopped
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
• Crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions.

Directions:

1. In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

You will have to excuse the sloppy presentation here. I was starving and rushed! Ugly or not, I enjoyed them thoroughly!

Ingredients:

• 3 pounds of flank steak (I have substituted London broil which also works well)
• Taqueria Marinade
• Lime Onion Relish
• Roasted Tomato Chipotle Puree
• 24 pack of corn tortillas
• Olive oil
• 1 cup shredded cheese (jack or cheddar) (*optional)
• 2 limes, wedged

Directions:

1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
2. Preheat grill on high and reduce to med high
3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
4. Cover tortillas with paper towels to absorb excess oil.
5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
6. Once grilling is complete, allow the meat to rest 5 minutes.
7. In a food processor, using the slicing blade, shred the beef.
8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!