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Chimichurri Steak Taco Recipe

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"unforked" chimichurri steak taco

 

We have discovered a “new” spot for healthy, fast, and tasty lunches. We have also included this restaurant as a destination for dinners on those jam packed nights when we refuse to succumb to a burger joint as a mealtime option. The restaurant is Unforked. Our family enjoys the diverse menu and we especially enjoy all of the tacos folded up in a flour tortilla.

Since our food consulting business is based on dinner around the table, it was just a matter of time until I developed a recipe to try and mimic one of my all time menu favorites at Unforked.

The secret for these Chimichurri Steak Tacos lies in the meat and how it is prepared before you begin. I purchase top sirloin from Steve’s. The butchers at Steve’s are so helpful. When I explained to the butcher what I was trying to accomplish, he suggested that he slice the sirloin into very a very thin piece, horizontally. Wow! Great idea and it works so slick for this recipe. The meat is sliced so thin that it is actually easier to prepare in a grill skillet rather than heating up the outdoor grill. Of course, once again when I serve this for dinner, our 13-year old requests only meat and cheese in her taco. Just another reason I adore this recipe–it is suited for everyone’s taste.

I hope you and yours will enjoy this recipe around your dinner table very soon. [Read more…]

Italian Cream Cake Bites

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God, family, friends and food……pretty well sums up happiness in my book. High on the list would be friends. Of course, Kathy has been my business partner and best friend for more than 30 years! Hard to believe isn’t it? Each and every day I am so thankful for her presence in my life. Another group of great friends have been my Culinary Cookbook Club.

My Culinary Cookbook Club has been meeting once a month for at least 16 years. We have experienced weddings, adoptions, divorce, cancer and sadly, death of a spouse. We have also laughed, cried, giggled, gossiped and even traveled to a chateau in France for a week. Those memories are priceless and will be ones I cherish always. It is a tremendous group of “Mid-western” women, originating from strong roots and Midwestern values.

This month we got together and had one of those, “never to be forgotten” experiences. Usually we select a book that is either a cookbook with a story or a novel with recipes. The theme for September was any Italian recipe from an Italian book. We changed it up a bit and decided to watch a movie. It seems the group couldn’t believe I hadn’t seen the movie, Moonstruck. I am so happy they decided to watch this movie and we even enjoyed the experience outside by the pool. If you haven’t seen this move, please try and rent it. The food and fun the movie provides promises to be one you will enjoy.

Our hostess was my dear friend, Elizabeth Benson. You haven’t lived until you’ve been invited to Elizabeth’s house for dinner. Elizabeth is one of those friends that you love dearly, for you will never meet a kinder spirit. When it comes to talent, she knocks the ball out of the park. She always has the perfect music, dishes, food, ambiance and setting for an unforgettable evening. It is like watching Next Food Network Star and HGTV’s Design Star all rolled into one.

The ladies have been more than supportive of our new cookbook, 175 Best Babycakes Cupcake Recipes and have tasted, tested and sampled their fair share of these two-bite morsels. My contribution to the evening was Italian Cream Cake Bites. These are moist, filled with coconut and pecan crunch and, thanks to their small size, you don’t need to feel that guilty for just eating one.

I hope you will try this recipe and let me know what you think.

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Green Bean Pork Stir Fry

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I had put it off all summer. Once school started, I knew it couldn’t be postponed any longer. It was time… you know what I mean, it was time for “the talk” with my 13 year old daughter. Heavy sigh. The best way to begin was to print pictures with diagrams of what I was trying to convey. So I went to www.ChooseMyPlate.gov and the talk began. You were thinking that this was the talk I was talking about, weren’t you?

We talked about how the vegetables took up the largest portion of the plate. We discussed the fact that we don’t need to consume large portions of protein. The talk went really well and my daughter and husband were both on board. Well, sort of.

Ok, now I had to decide what we would have for dinner. Since we had talked veggies, I decided to select my 13 year old’s favorites (green beans and carrots) and incorporate them into dinner. Any dinner with pasta or rice rates #1 in her book so that left nothing else to try but stir fry. I have shared a favorite Garlic Ginger Beef Stir Fry in a previous post. This recipe is a family fav, so I knew there was hope.

I reduced the amount of meat that I would usually use and I increased the vegetables. The result was a dish that received high marks at our dinner table. It tasted as if we had visited our favorite local Chinese restaurant and everyone was happy. Well, almost–my daughter and husband both said they loved the recipe, but requested that next time I prepare this for dinner that I increase the meat in the recipe. And it just wouldn’t be right if I didn’t confess when I cleared the dishes from the table, I noticed one had a neat pile of thin red pepper slices off to the side. Change is hard but baby steps are a great beginning.

It is my hope that you can try this recipe and begin those baby steps with your loved ones. [Read more…]

Garlic Ginger Beef Stir Fry

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Garlic Ginger Beef Stir Fry

1 pound flank steak, sliced thinly across the grain
2 cloves garlic, minced
2 teaspoons grated, peeled gingerroot
1 can (14.5 ounces) beef broth
3 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup broccoli florets
2 to 3 carrots, sliced very thin
1 red, green or yellow bell pepper, cut into thin strips
1/2 medium onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 tomato, seeded and cut into thin wedges
Hot cooked brown or white rice
Place steak strips in a zip-top bag, add garlic and ginger. Seal bag and toss to coat evenly; set aside.
Combine beef broth, soy sauce, hoisin sauce and cornstarch in a small bowl; stir well to dissolve the cornstarch; set aside.
Heat oil in large skillet over medium-high heat. Add the seasoned beef mixture and red pepper flakes. Cook, stirring frequently, 5 to 6 minutes or until beef is browned. Remove beef with a slotted spoon and set aside.
Add the broccoli, carrots, pepper strips, onion, and water chestnuts to skillet. Cook 3 to 5 minutes, stirring constantly. Add 3 tablespoons water and cook until moisture evaporates. Return beef to vegetable mixture.
Pour broth mixture into the skillet and cook, stirring constantly 1 to 2 minutes, or until thickened and bubbly. Add tomato wedges and toss gently.
Serve over cooked rice.
Makes 4 servings
Tip: Slicing flank steak is especially easy if the meat is really cold—almost frozen. Pop it into the freezer for about 30 minutes, then slice while icy cold.