Baja Grilled Flank Steak Salad

We use our grill all year long (yes, even when it's below freezing and snow is on the ground!), but as the days get longer and the weather gets nicer, I add more and more grilled meals to our weekly dinner menu. It's so nice to throw something on the grill then sit and relax with a glass of wine and catch up with my husband after a long day at work. The added bonus? Fewer dishes to clean-up!

I love a good salad for dinner and I'm perfectly content to go completely meat-free, as long as I have enough chopped up veggies to satisfy my appetite. My husband, on the other hand, doesn't mind having salads for a main course, as long as I include some sort of protein. Grilled steak, chicken, salmon or shrimp are quick and easy and make for excellent toppings to a fresh green salad. When I saw this recipe for a flank steak salad, combined with my favorite ingredients (tomato, avocado and cheese), I knew it would be a winner. And, the lemon-lime dressing is super easy and just the perfect flavor for this Southwest meal.

Baja Grilled Flank Steak Salad

SkinnyTaste Cookbook

SPICE RUB

1 tsp. garlic powder
3/4 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
1/4 tsp. dried oregano
1/4 tsp. chipotle chile powder or cayenne pepper

1 lb. flank steak, trimmed of all external fat

LEMON-LIME DRESSING

2 Tbsp. fresh lime juice
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. minced scallions
1 Tbsp. minced fresh cilantro
1/8 tsp. kosher salt
Freshly cracked black pepper

SALAD

2 medium ears fresh corn or 1 cup thawed frozen corn kernels
1 large head romaine lettuce cut lengthwise into 4 wedges
1 medium Hass avocado, thinly sliced
1 cup heirloom cherry tomatoes, halved
1/4 cup crumbled queso fresco or cotija cheese


For the Spice Rub: In a small bowl, combine the garlic powder, salt, cumin, paprika, oregano, and chipotle powder.

Generously season each side of the steak with the dry rub and, using your hands, rub it into the meat. Let it sit for about 10 minutes.

For the Lemon-Lime Dressing: In a medium bowl, whisk together the lime juice, lemon juice, olive oil, scallions, cilantro, salt, and a pinch of black pepper. Set aside.

Preheat a grill to medium-high (or preheat a grill pan over medium-high heat).

For the Salad: If using fresh corn, grill the corn, turning often, until the corn is charred on all sides, 20 to 25 minutes. Set aside to cool.

Increase the heat of the grill or grill pan to high. Grill the steak for 5 to 7 minutes on each side for medium-rare, or longer to your taste. Remove the steak from the grill, cover, and let rest for 5 minutes. Cut the corn kernels off the cob and set aside.

Thinly slice the steak 1/4 inch thick, across the grain and at an angle to the cutting board, then cut it crosswise into 1/2-inch pieces.

Put a romaine wedge on each of the serving plates, top each with one-fourth of the grilled steak. Dividing evenly, top with the avocado, corn, tomatoes, and cheese. Drizzle the dressing over the salads.

Serves: 4

My Notes:

Flank steak has a tendency to get tough very quickly, so most recipes call for some sort of a marinade to help break down the connective tissues. This recipe could benefit from some sort of a lime-based marinade (perhaps substituting the Asian seasonings with a little bit of cumin and cayenne pepper), as it was a little tough, in spite of my usual cooking methods for this particular cut of beef. I never cook it for more than 10 minutes total (5 minutes on each side). Also, prior to grilling the steak, I allow it to sit out on the kitchen counter for 20 minutes, and I also let it rest for 10 minutes after grilling. If you decide to use a marinade, I recommend that you dry the steak with paper towels before applying the rub.

With this salad, I chopped the romaine into bite-sized pieces rather than four individual wedges. I used regular tomatoes, cut into wedges.

The cotija cheese and lemon-lime dressing create a wonderful flavor with the other ingredients. I recommend doubling the dressing. You'll want to have more for your leftovers.

We ate less than half of the steak with our two salads, so I saved the rest and used some for steak & cheese quesadillas, later in the week. 

Please visit Beth Fish Reads for Weekend Cooking.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

Slow Cooker Mexican Pork Carnitas

Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos). (Wikipedia)

My love for great Mexican food dates back to the late 1960s. As I've mentioned in previous posts, my grandparents had a beautiful beach house in Leucadia, California and every summer my family would make the long drive down I-5 from Central California to visit for several blissful weeks. Highlights of those memorable vacations are forever engrained in my mind. We enjoyed long days at the beach, playing in the chilly water, building sandcastles, and hunting for sand dollars. There were day trips to Disneyland, the San Diego Zoo, and Balboa Park, where I remember savoring a warm homemade corn tortilla from a historical exhibition at the Museum of Man.

The Beach House (on the right),
 which has been remodeled. 

We gazed out the large picture windows that spanned the full length of the house, watching for whales, and occasionally spotting a pod of dolphin riding the waves with the surfers. And of course, there were always the breathtaking sunsets. We dug for sand crabs to use as bait when we fished from the shore and jigged for bait when we went to the pier up in Oceanside. We sneaked jelly beans and gumdrops from my grandfather's candy jars and learned how to play Mah Jong with our North Carolina cousins. The one thing I don't remember is eating out anywhere other than Tony's Jacal in Solana Beach. I think it was at Tony's that I tasted my very first taco, enchilada and guacamole dip. I've been in love with Mexican food ever since.

Oh, my. This picture. So many, many memories of sitting in this back room... my grandmother's memorial lunch was held here. I ate here with my parents, my grandparents, my first husband... my baby girl.

Best rice, beans and enchilada sauce ever.

This past month, my daughter's Instagram feed (yes, you really should follow her!) has been full of tantalizing meals at Mexican restaurants in the Dallas area, making me drool with envy and hit the cookbooks in search of more recipes to add to my repertoire. I have an old recipe for carnitas, which requires simmering a pork roast on the stove top for several hours. In an effort to use my slow cooker as often as possible, I was excited to find this recipe in, yes, you guessed it, The Skinnytaste Cookbook. I made the carnitas a couple of weeks ago and dinner turned out great! Of course, a taco is merely a vehicle for the transfer of guacamole, but these tacos were seriously good. I used the leftover meat for quesadillas later in the week and they were just as amazing. 

You're welcome!

Slow-Cooker Mexican Pork Carnitas

2 lbs. boneless pork shoulder roast, trimmed
6 garlic cloves, crushed with a garlic press
1/2 cup low-sodium chicken broth
2 bay leaves
2 chipotle peppers in adobo sauce, minced (or more if you like it spicy)
1  1/4 tsp. ground cumin, divided
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 1/4 tsp. kosher salt, divided
1/4 tsp. ground black pepper

Season the pork all over with 1/2 teaspoon kosher salt. Set in a large nonstick pan over medium-high heat, add the pork, and brown on all sides for about 10 minutes. Remove from heat.

For the dry adobo rub:

In a small bowl, combine 1 teaspoon of the cumin, the garlic powder, oregano, 1/2 teaspoon of the salt, and the black pepper.

Using a sharp knife, insert the knife into the pork about 1 inch deep and insert the crushed garlic, rubbing any excess over the pork. Rub the pork all over with the dry adobo rub.

Pour the chicken broth into the slow cooker and add the bay leaves, chipotle peppers, and the pork. Cover and cook on low for 8 hours. After 8 hours, transfer the pork to a large dish. Discard the bay leaves. Shred the pork using two forks and return it to the slow cooker with the juices. Add the remaining 1/4 teaspoon cumin and the 1/4 teaspoon salt.

Serves 10

My Notes:

This recipe made enough for 6 tacos and 2 large quesadillas. If I'm going to make this for a group, I'll definitely want to use 4-5 pounds of pork. The roast I bought was 4 pounds, so I cut it in half and put it in the freezer for future use. I was worried that 2 pounds wasn't going to be enough for a couple of meals, but there was plenty. However, I think next time, I'll just double the recipe and freeze the cooked meat for tacos, quesadillas and burritos. 

I didn't use the garlic and the meat still tasted flavorful.

I've never cooked with chipotle peppers in adobo sauce, and I wasn't sure how spicy they would make the meat, so I decided to just use one pepper. I didn't dice it up, either; just set it in the broth and stirred it around. I'm not sure if I'd bother with it next time around. Maybe some cayenne added to the rub would be sufficient for a little kick.

After shredding the pork, I decided to throw it in a hot skillet to make the meat a bit more crispy. I didn't have to add any oil or fat since the pork is already a little fatty. 

Serve with warm tortillas, shredded jack & cheddar cheese, diced tomatoes, chopped cilantro, guacamole and sour cream. Don't forget the Negra Modelo!

Mmmmmmm!

Please visit Beth Fish Reads for Weekend Cooking.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

I'm also participating in Trish's Cook it Up! Cookbook Challenge. Click on over to see what she has going on!

Welcome to the Seventh Edition of Cook It Up! Feel free to join in the challenge at any time, any month. The idea is to pull those cookbooks off your shelves and use them. These can be cookbooks that you already own or cookbooks that you’d like to check out from the library (or borrow from a friend?). You can cook from one cookbook over the course of the month or pick and choose recipes from different cookbooks. And feel free to make a dozen recipes or just one. You make the rules!

Rustic Italian Gnocchi Soup

I can't remember the last time I made so much soup! January has been bitterly cold (although this week looks great, with temps in the 50s and low 60s!), so coming home to a pot of steaming hot soup has been wonderful and a welcome change to our usual weeknight menu.

Once again, I turned to The Skinnytaste Cookbook and chose this recipe after scanning the ingredients. Other than a sample taste of a friend's gnocchi at a restaurant last month, I've never had gnocchi. This recipe calls for a 16 oz. package, so I decided to give it a try.

Rustic Italian Gnocchi Soup

1/2 cup cold water
3 Tbsp. all-purpose flour

1/2 cup water for soup
14 oz. fresh sweet Italian chicken sausage, casings removed
4 1/2 cups Swanson 33% less sodium chicken broth
1 cup fat-free milk
1 small onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 garlic cloves, minced
Rind from Parmigiano-Reggiano (optional)
2 large roasted red bell peppers, jarred or homemade
1/2 tsp. freshly ground black pepper, plus more as needed
1 (16-oz.) package of gnocchi
3 cups baby spinach, chopped
2 Tbsp. chopped fresh basil
Freshly grated Parmigiano-Reggiano, for serving (optional)

In a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour.

Heat a large nonstick pot over medium heat. Add the sausage (casings removed) and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.

Add 1/2 cup water, broth, and milk and bring to boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.

Add the gnocchi, spinach, and basil. Cook until the gnocchi starts to float to the top and become puffy (or according to the gnocchi package directions) and the soup thickens. Season with black pepper to taste. Discard the Parmesan cheese rind. Ladle the soup into individual soup bowls and sprinkle evenly with grated Parmesan, if desired.

Serves 8

My Notes:

I used Italian pork sausage and 2% milk. So much for skinnytaste. ;)

I cooked the sausage much longer, probably 10 minutes. Once it was cooked, I dumped it in a colander to drain off the fat (into a separate bowl) and then blotted the cooked meat with paper towels, before returning it to the soup pot.

I didn't use the Parmesan rind, although I'd like to try it next time.

I used jarred roasted bell peppers and need to remember to cut them into bite-sized pieces next time I make this soup.

Neither of us cared for the gnocchi. We decided, after removing the remaining gnocchi, to use potatoes (peeled, quartered and parboiled) for our leftovers. Much better!

I didn't bother chopping the spinach leaves.

I didn't have fresh basil, so I threw in a tablespoon of dried.

Next time around, I will use 2 stalks of celery and 2 carrots.

Please visit Beth Fish Reads for Weekend Cooking.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

Slow-Cooker White Bean Chicken Chili Verde

Last weekend I shared a recipe (Slow-Cooker Santa Fe Chicken) from my newly acquired copy of The Skinnytaste Cookbook. This week I bring you another slow-cooker recipe from the same cookbook. It was was even better than last week's soup! I think I'm on a roll here! I love Gina Homolka's gorgeous cookbook, which is full of beautiful photographs of most of her recipes. The ingredients are items I would normally stock in my pantry, and the directions are uncomplicated and, so far, quick & easy. This is my kind of cookbook!

So here's the soup/chili. Doesn't it look delicious?! My house smelled so good when I came home from work. Even better, there wasn't much left to do other than grate a little bit of cheese, slice an avocado and crack open a Shiner. I made a simple cheese quesadilla to serve on the side, but a green salad would be good (and healthier), too.

Slow-Cooker White Bean Chicken Chili Verde

from The Skinnytaste Cookbook

1 tsp. olive oil
1 small onion, chopped
1 cup chopped cubanelle pepper
3 medium tomatillos, chopped
3 garlic cloves, minced
2 3/4 tsp. ground cumin
2 (15.5-oz.) cans Great Northern or navy beans, rinsed and drained
1 (7-oz.) can fire-roasted chopped green chiles
1/4 cup chopped jalapeno pepper, fresh or pickled (remove seeds if you prefer mild heat)
2 1/2 cups Swanson 33% less sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1/4 teaspoon chili powder
2 bay leaves
1/4 tsp. kosher salt
1/4 cup finely chopped scallions or red onion, for garnish

Heat a medium nonstick skillet over medium heat. Add the oil, then the onions and cubanelle pepper. Cook, stirring, until golden and soft, about 5 minutes. Add the tomatillos, garlic, and 2 1/2 teaspoons of the cumin and cook for 2 more minutes. Transfer the mixture to the slow-cooker and add the beans, green chiles, jalapeno, chicken broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours. Remove chicken from the broth, shred with 2 forks, and return to the slow-cooker.

Season with the salt and the remaining 1/4 teaspoon cumin, or to taste, and discard the bay leaves. To serve, ladle the chili into soup bowls and top with the scallions.

Yield: 6 servings

My Notes:

I cheated. I had a 16 oz. jar of La Victoria Thick 'n Chunky Medium Salsa Verde in my pantry and after reviewing list of ingredients on the label, I knew it would be an easy substitution for the onion, cubanelle pepper, tomatillos, garlic, fire-roasted green chiles and jalapeno. It was definitely a time-saver to skip all that chopping and the soup turned out with just enough heat that I knew I hadn't compromised the recipe for our taste buds.

I skipped the additional cumin and kosher salt in the last step and didn't notice the lack of seasoning. 

As pictured, I topped my soup with sliced avocado, a few sprigs of cilantro, grated Colby-Jack cheese and a few tortilla chips. Light sour cream would also be a good addition.

According to the author, this freezes well. We wouldn't know. We had it for dinner and again for lunch the next day. There's very little left to freeze.

Please visit Beth Fish Reads for Weekend Cooking.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

I'm also participating in Trish's Cook it Up! Cookbook Challenge. Click on over to see what she has going on!

Welcome to the Seventh Edition of Cook It Up! Feel free to join in the challenge at any time, any month. The idea is to pull those cookbooks off your shelves and use them. These can be cookbooks that you already own or cookbooks that you’d like to check out from the library (or borrow from a friend?). You can cook from one cookbook over the course of the month or pick and choose recipes from different cookbooks. And feel free to make a dozen recipes or just one. You make the rules!

Slow-Cooker Santa Fe Chicken

I got a fancy new crock pot for Christmas this year! Up until now, I've only used my crock pot for a couple of recipes -- pot roast and ribs. I've always felt that I can make soups and stew just as easily on the stove top, so why bother with a slow-cooker? Well, I treated myself to a new cookbook for Christmas and it has several slow-cooker recipes that sound delicious, so last week I decided to give one a try. Oh.My.Goodness. The house smelled so good when I came inside, shivering from the cold wind that seems never to cease blowing this winter! 

I measured and prepped all the ingredients the night before, which is a good thing since I'm not too alert at 5:30 AM. All I had to do in the morning was put everything in the crock pot and set the timer. Voila! The chicken turned out super moist and tender, and the flavors of the soup broth were just perfect.

Since I leave for work by 6:45, the warming function on this crock pot is going to be very handy. My previous cooker only had two functions -- low and high. This one has low, high, simmer, warm, steam and brown. It's definitely going to get more use than that old dinosaur! And, this recipe is going to be one of my go-to meals year-round.

Slow-Cooker Santa Fe Chicken

from The Skinnytaste Cookbook

STEW

1 (14.4-oz.) can Swanson 99% fat-free chicken broth
1 (15-oz.) can low-sodium black beans, rinsed and drained
2 cups (8 oz.) frozen corn kernels
1 (14.5 oz. can) diced tomatoes with mild green chiles
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 tsp. ground cumin
1 tsp. cayenne pepper
1/4 tsp. kosher salt
1 1/2 lbs. boneless, skinless chicken breasts

TOPPINGS

1/2 cup chopped scallions
1/4 cup chopped fresh cilantro

For the stew:

In a slow-cooker, combine the broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne. Season the chicken with salt and lay it on top. Cover and cook on low for 10 hours or on high for 6 hours.

Thirty minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker.

Serve in soup bowls and top with scallions and cilantro.

My Notes:

I only used 1 cup of corn, 1/4 tsp. of cayenne pepper and substituted petite diced tomatoes for the diced tomatoes with mild green chiles.

This is also very good ladled over rice. I want to try it in burritos and as nacho topping, as well.

Additional toppings: 

Sour cream, diced avocado, shredded cheddar cheese and tortilla chips.

Yield: 8 servings

Please visit Beth Fish Reads for Weekend Cooking.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.