Steak and Avocado Fajitas

I don’t have steak all that often. As a result, I find myself encountering an intense craving for it every now and then. To my delight, I stumbled upon this recipe for Beef and Avocado Fajitas this past weekend (But for this post, I’d rather refer to it as steak!). I wouldn’t have thought to highlight avocado and steak as the two main ingredients for fajitas; however, I was intrigued and figured I needed to take advantage of an opportunity to eat flank steak!

Step 1: Chop Onions, Carmelize Onions
and Slice Avocados
Step 2: Mix Spices Together and Rub
Them Onto Flank Steak

Step 3: Cook Flank Steak in Pan,
Let Cool and Then Slice
Step 4: Assemble Ingredients Together
Into Warmed Tortilla and Eat!

At first glance, you would think this recipe would need more heat, perhaps in the form of salsas or peppers. But, I was pleasantly surprised by the strength of heat from the spices. Aside from spicy flavors, the avocado and carmelized onions provided a nice splash of cooler flavors. All in all, I really liked this recipe and will look forward to making it again in the summertime!

Cheers!

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How To: Guacamole

I have a newfound love: guacamole. Oddly enough, I used to detest avocados and it wasn’t until a few months ago that I decided to give them another shot. I am not quite sure what changed, but I developed a very sudden liking for them. After sampling a few different types from restaurants (freshly made) versus grocery stores (very preservative friendly), I decided that I wanted to make my own because I liked the freshly made kinds much better.

As taught to me by one of my best friends, I have provided some easy instructions on how to make guacamole:

Step 1: Cut Avocado in Half

Step 2: Cut Slices in Desired Thickness

Step 3: Scoop Out With a Spoon

Step 4: Strike Pit With Knife and Twist to Remove

Step 5: Mash With Spoon and Add Desired
Amount of Lemon Juice; Season
With Salt, Pepper and/or Garlic

This is a very simple recipe for guacamole. But, this tastes so much fresher than the store bought kind. Next time, I would like to experiment with adding salsa, jalapeño or peppers.

What other ingredients do you use in your homemade guacamole?

Cheers!

Cooking Light: Shrimp Cobb Salad


This past weekend, we stumbled upon the new issue of Cooking Light. The cover featured a gorgeous salad (yes, gorgeous). The reason why I use that description is a result of the medley of colors and flavors that this salad uses. Without looking into the exact ingredients, we were all completely sold by the picture. So, after a quick trip to the store to grab some items, we were set to make this fabulous salad.

So, what do you think? Does our representation look like the cover of this issue’s Cooking Light? I’ll let you be the judge. Nonetheless, I would feel confident to say that it is pretty hard to mess up a salad (especially this salad). The only “real” manual labor results in the cooking of bacon and shrimp. Next, chop the vegetables and combine the liquid ingredients to make the salad dressing. Combine and enjoy!

I will totally look forward to making this salad again on a perfect summer evening. Plus, with a low calorie and fat count, you can’t go wrong!

Cheers!

P.S. Check out the current issue of Cooking Light for other interesting recipes!