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Wednesday, March 11, 2015

Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad

I'm a part of a lunch coop at the office where I work and we had 2 ladies bring in a fantastic recipe that I just had to share! It's absolutely worth repeating!

I believe they got these 2 recipes from Barefoot Contessa and eatliverun.com. This is by far a very different salad recipe and I dont think I would have pulled this one out to try, but I'm so glad they made it because it was fantastic! Step outside your comfort zone and try this one!

The Beef Carnitas Taco were also fantastic. Just a word of advice...ensure that when you are marinating your steak with the rub that you really lather this rub into your flank steak so the steak gets the full flavor. You could also substitute the Flank Steak for Iron Steak.

This recipe is Gluten Free and full of protein and healthy fat. I see myself making this again on my lower body push days at the gym :)

Enjoy!

Crock Pot Beef Carnitas Tacos


Ingredients:
  • 2 lbs flank steak
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, seeded and chopped

for spice rub-
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

for serving—
  • corn tortillas
  • avocado slices
  • cilantro
  • your favorite salsa
  • limes

Directions:
Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous and rub it into the meat. Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
Endive and Avocado Salad 
Ingredients:
  • 1 1/2 tablespoons Dijon mustard 
  • 1/4 cup freshly squeezed lemon juice (2 lemons) 
  • 4 to 5 tablespoons extra virgin olive oil 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 4 heads of endive 
  • 2 ripe avocados, peeled and seeded 

Directions:
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. 

Remove a half inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette.
 Season to taste and serve at room temperature. 

Tuesday, March 10, 2015

Chicken Satay and Lemongrass Rice

A huge Thank you to my friend, Jillian Fenton, on such a fabulous recipe! Thanks for sharing!! Both Jillian and I are starting to cook using 100% pure grade essential oils and man do they make a HUGE difference to the taste of food! Jillian shared this fantastic recipe with me and I just had to post it! Jillian and I only use Young Living Essential Oils when cooking base on their 100% Pure Grade. This recipe calls for Lemongrass in the rice and it really enhances the taste!

This is a Gluten Free dish. 

A note from Jillian..."As many of you may know I have recently started using Essential Oils and have become hooked. With my love of cooking and baking I have started experimenting with utilizing essential oils in my meals.  If you are interested in seeing more of my recipes using essential oils please message me at fenton.jillian@gmail.com. Also, you can purchase Lemongrass oil and other essential oils through me, as well!


Below is a super easy recipe for weeknight cooking that is packed with flavor.  Enjoy!!"




Chicken Satay Ingredients

3 chicken breasts (boneless and skinless) cut in half lengthwise
2 T Sesame Oil
2 T low sodium soy sauce (you can use Gluten Free)
1T Rice vinegar
1t Sriracha
1T Creamy peanut butter
1/2t minced garlic

Directions
  • Whisk all marinade ingredients together and add chicken.  Ensure all of the chicken is coated and let marinade for 30 min.
  • Place on grill until fully cooked.



Cilantro Lemongrass Rice Ingredients
2 Cups Light Coconut Milk (can use just water as well)
1 Cup Basmati rice
5-10 drops of Young Living Lemongrass Essential oil depending on depth of flavor you like
Handful of Cilantro chopped


Directions 
  • Place Coconut milk in saucepan and bring to a boil.
  • Add rice cover reduce heat to simmer for 20 min
  • Add drops of Lemongrass oil and cilantro




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