Steak Tacos with Cilantro and Chimichurri Sauce

Happy Taco Tuesday, National Nutrition Month, National Peanut Butter Day, and Super Tuesday!  Today is obviously an eventful day and a great start to a new month, and spring is just around the corner.  My weekend was productive and I got to hangout at home and see a lot of important people in my life.  I talked about our plans for Friday night in my last post and my brother's show was pretty darn entertaining and I got to see my lovely parents which is always a plus.  Saturday morning some of my girlfriends and I had an impromptu brunch making party that felt like good old college days. Saturday evening eventually rolled around and one of my best friends and her boyfriend came over and we all cooked this amazing taco recipe.  While hosting people at your home can be exhausting there is something to say for being able to be in your own environment and cooking with people you love, it will never get old for me.  We served these tacos with a simple avocado slaw salad.

Serves 6-8

The Ingredients
Steak and Marinade:
2 lbs Flank Steak (or pounded skirt steak)
1 sliced sweet onion for grilling (optional)
Juice of 1 orange
Juice of 2 limes
⅓ cup soy sauce
⅓ cup olive oil
½ teaspoon sugar
4 smashed, chopped garlic cloves
½ cup chopped cilantro (stems ok)
sliced sweet onion ( optional) for grilling
sometimes I will add cumin, coriander or chili power.
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Cilantro Chimichurri:
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
¼ cup fresh lime juice (1-2 limes)
½ cup olive oil
¼ cup chopped onion
2 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
¾ teaspoon kosher salt
½ of one jalapeño pepper
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Simple Pico De Gallo:
4 vine-ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chili, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1½ limes, juiced
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
---
Quick Pickles:
2 cups mix of sliced radishes, onion, and carrots
1 cup apple cider vinegar
1 cup water
½ teaspoon kosher salt
2 Tablespoon sugar
1 teaspoon whole peppercorns or whole coriander seed
A few sprigs cilantro
----
Tortillas: 10-12, (I used corn)


The Process
1.  Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before cooking.) Pre-heat oven to broil, when hot place meat on baking sheet and cook for about 7 minutes each side or until desired doneness is reached.  Let rest 10 minutes, then thinly slice the meat across the grain.

2.  Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

3.  Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)

4.  Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

5.  Serve everything together, along with garnishes.

Pork Fajitas

For those of you who do accounting out there I commend you.  This accounting class that I am taking has so many layers of rules and complicated equations, it is really testing my brain and is getting the best of me.  Hopefully in the end I will understand it and will be able to do the accounting for my company, but right now I'm feeling a little discouraged.  I could just be tired too because today marks my 11th day in a row of working.  I had to work all the extra hours to get that large project I was talking about done.  I am so thankful that I have a 3 day weekend and am going to Eugene, I need the break.  Not to continue on this semi-negative tone but the Portland house buying market is getting so so scary.  I heard from a friend that her brother was out-bid by someone who offered $105,000 over asking price...that is just insane!  And all these investors from California and New York are coming in with all cash, which of course what seller doesn't want cash up front?  Here are two depressing articles that explain how Portland is changing in bad ways so that average people can't afford to live here anymore:
How Cash Sent the Portland Home Market Spinning

New Seasons Market: Fans and critics agree new North Portland store will change neighborhoods

Ok I know enough with the negative stuff, let's focus on things we like.  I recently heard about this amazing radio station called Heritage Radio Network, here is how they describe themselves: "HeritageRadioNetwork.org is committed to archiving, protecting, and advancing our country's rich food culture through programs that give voice to America's leading food professionals, farmers, policy experts, artists, and tastemakers."  If that doesn't entice you I don't know what will.  Another thing I like is fajitas, so enjoy! Made by yours truly. 

Serves 3

The Ingredients

For cooking the meat:

1 tablespoon bacon fat 

2 tablespoons lime juice 

1 tsp cumin 

1 tsp chili powder 

1 tsp onion powder 

1 1/2 tablespoon worcestershire 

1 clove garlic, minced 

1 lb pork, cut into bite size strips

For cooking the veggies:

1 tablespoon bacon fat

1 onion, halved and sliced  

1 yellow bell pepper, sliced into strips

1 tablespoon worcestershire 

1 tsp cumin 

1 tsp chili powder 

1 tsp red pepper flakes

Half a tomato, chopped to put on fresh at the end

Corn tortillas

The Process

1. Heat a large skillet over high heat. Add in 2 tablespoons of olive oil, let heat for a minute, and then add in your onion, bell pepper, and worestershire. Season with salt. Sautee until the vegetables are  tender crisp (7-10 minutes). During the last few minutes of cooking, add in your cumin, chili powder, and red pepper flakes. Remove the vegetables from the pan and set aside.

2. Return the skillet to high heat. Add your pork, garlic, and all the seasonings including lime juice.  Cook your pork in it for about 5 minutes.  

3.  Add veggies back to pan with pork and cook for another 2 minutes and mix it all together.

4.  Serve in corn tortillas and top with fresh chopped tomatoes. 

Spicy Meatballs in Tomato Cream Sauce with Asparagus Caesar Salad

Last weekend it was so nice outside that we went to Sauvie's Island and hung out with friends and bar-b-qued.  Sunday we were going to get some gardening done but Spring cleaning our house was the major priority, while it was exhausting it feels amazing to have such a clean house!  Also it has been so nice in PDX that yesterday I walked out of the gym wearing a tank top, it was 72 degrees, unreal but I like it.  Tonight I am excited to go see my older brother do some improv at Kickstand Comedy, he is part of a duo that I have heard awesome things about and have yet to see.  In other news this weekend my boyfriend and I are headed to Eugene, OR to visit friends and family.  His parents also want to bring us out for dinner to celebrate his 33rd birthday (last week), can't wait to see where they take us :)  As always I love visiting Eugene, so many college memories.  Also a random fact, did you know that Caesar salad originated in Mexico?  The more you know!

The spicy meatballs recipe in creamy tomato sauce can be found here on one of my previous posts. But to make it spicy substitute 1 1/2 pounds of chicken for 1/2 pound ground beef and 1/2 pound hot Italian sausage.  In addition you don't need the extra cheese that goes on top of the original chicken Parmesan meatballs.  I adapted this recipe for the salad dressing.

Serves 4

The Ingredients
1 bunch of asparagus, ends snapped off
1/2 cup plain yogurt (I used Nancy's lowfat)
1/2 cup freshly-grated Parmesan cheese
1 tablespoon extra-virgin olive oil
2 teaspoons anchovy paste
2 teaspoons worcestershire sauce
1 clove garlic, pressed or minced
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
pinch of black pepper
3 tablespoons fresh lemon juice


The Process
1.  Make an ice bath to put asparagus in after you blanch them.

2.  Heat up frying pan over medium-high heat, when hot add asparagus.  Then add 1/2 cup water and cover for 1 minute.  This steams the asparagus slightly.  After a minute put the asparagus into the ice bath, let sit for 5 minutes.

3.  In the meantime mix all the other ingredients together in a bowl, mix thoroughly.

4.  Drain asparagus and roughly chop (into thirds).  Then add some of the dressing to the asparagus and mix, add to taste.  You will definitely have leftover dressing.  I then put the salad in the fridge and let it marinate while I cooked the meatballs.

Beef Tamales

Last weekend my good friend Erin and I attacked a very long but super rewarding cooking adventure, we made about 100 homemade tamales from scratch.  We had planned on making tamales together for over a year but it didn't happen until her boyfriend became obsessed with eating tamales and went to the tamale cart almost everyday.  We decided it was great motivation to make a bunch and freeze them for all our tamale cravings.  This recipe is for the beef tamales but we also made chicken tomatillo, and pork tamales, all of which are delightful!  All in all the tamale making took us about 8 hours and required some very creative steaming contraptions.  I am very excited for this weekend because my boyfriend and I are going to the annual Polish Festival in North Portland.  It is one of my favorite Portland cultural events, not to mention the tasty pierogis and delicious beer (definitely check it out if you haven't ever been).  Then on Saturday night I am going to a great fundraiser for EveryLibrary (a nonprofit social welfare organization chartered to work exclusively on local library ballot initiatives).  The event is called Tatas for Libraries, it is a tasteful burlesque show hosted in the beautiful Norse Hall and I'm sure it will be a blast!  One last note, I love that it rained all morning here in Portland, OR makes me so happy!

Makes about 30

The Ingredients

For Beef:

4 lbs beef roast (buy something leanish and inexpensive-ish)
 

1 large onion, quartered
 

2 cloves garlic, halved
 

2Tbsp chili powder
 

salt and pepper
 

1-2 Tbsp cumin

 

1 (15oz) can enchilada sauce

 

 

For Masa:

 

4 cups masa

 

4 cups leftover cooking liquid from meat

 

1 1/3 cups lard

 

1 teaspoon salt

 

2 teaspoons baking powder

 

1 bag corn husks

 

 

The Process

 

Day 1: (about 8 hours)

1.  Place beef, onion, and garlic in a slow cooker. Add 2 Tbsp chili powder, 1 Tbsp cumin, and a pinch of salt and pepper. Pour in enough water to cover or almost cover the meat. (You could use low-sodium beef broth.) Cook on low 8-10 hours or till very very tender. Don’t discard the broth! Shred beef, pour in the enchilada sauce and refrigerate. Store broth separately in a container in the refrigerator.

 

2.  Soak corn husks in warm water overnight.


Day 2: (about 4 hours)

1.  Rinse corn husks and drain well.

2.  Add just enough broth (only a few tablespoons) to just moisten the meat. Taste and check seasoning. If somewhat bland, add more cumin and chili powder. You may need to add a little more broth.

3.  To make masa mixture, combine masa, lard, baking powder, and salt and stir.

4.  Then add the cooking water and mix.  Next add the lard and mix until dough is slightly sticky.

5.  Watch this video to learn how to assemble, we also took little strips of corn husk and tied them around the tamales to secure them.

6.  We steamed them (over a vegetable steamer in a large pot with water) for 2 1/2 hours (covered), then we uncovered them and steamed for another 1/2 hour.  When they are done the masa will start to pull away from the corn husk wrapping.  At this point you can eat them fresh or freeze them!  Enjoy!

 

 

 

 

Cod and Goat Cheese Tacos with Sweet Slaw

I love cooking with my mom we always try new things or we get creative with what is in the refrigerator, this evening we got creative and it turned out super delicious.  In other news my mother and I are also preparing for Pickle Fest 2012.  Pickle Fest is when we make 40lbs of pickles, we have been doing it for years because pickles are just so wonderful!  It is a secret recipe that my mother obtained after years of making these pickles with her neighbor and it is secret for a reason, because it may be one of the best spicy dill pickle recipes ever.  My family, boyfriend, and I are also preparing for a fun camping trip that we leave for on Sunday.  Since I was a child my family and I have been going to Timothy Lake and camping there for a week, I look forward to it every summer.  Because of work schedules and such my boyfriend and I are only able to go for a couple nights, but it will be a blast! Please enjoy these wonderful fish tacos created by my mother and I.

Serves 2

The Ingredients
1/2 pound cod, about 1 inch thick
2 cups of green cabbage, shredded
2 oz herb goat cheese, crumbled
1/4 yellow or red onion, minced
1/4 cup cilantro, chopped finely
1 carrot grated
1/2 teaspoon paprika
1/2 garlic powder
1/2 cup flour
1 teaspoon salt
1/2 black pepper
4 corn tortillas
1 teaspoon apple cider vinegar
1 teaspoon agave
1 tomato, chopped
1 tablespoon lime juice
Lime wedges for serving

The Process
1.  In a small bowl mix together the apple cider vinegar and agave and set aside.

2.  In a medium bowl mix together cabbage, carrot, onion, cilantro, and tomato.  Then add the vinegar/agave mixture and toss well.  Salt and pepper to taste.

3.  In a shallow bowl mix flour, paprika, salt, pepper, and garlic powder.  Then take the cod piece and coat it in the flour mixture. 

4.  Heat and oil a medium size skillet over medium-high heat, when hot add the cod to the pan and cook for about 3 minutes each side or until cooked through.

5.  To assemble tacos start with fish on tortilla, then add goat cheese, then sweet slaw, and you can top the tacos with hot sauce like I did. 

These tacos are on the healthier side but I don't have the nutritional facts for them because I created the recipe.

Grilled Chicken Tostadas

I'm back! For some reason I go through periods of time when I don't blog about my cooking, this is the second time it has happened.  It is just so silly because I continue to cook amazing meals and I love blogging about food.  I'm on a major kick of eating healthy because I am in three weddings starting August 4th, got to look good for all the pictures.  The weddings will be a lot of fun because they are three of my best friends and I can't wait to celebrate with them.  In other news I am leaving tomorrow for a four day remote camping trip down at Bryce Creek!  I haven't ever been but my boyfriend says it is a very magical spot with swimming holes and all.  Now onto the food, during a recent summer evening after playing a game of horse my boyfriend and I decided to make Grilled Chicken Tostadas.  I found this adapted recipe on the Food Network website (also where the picture is from because I somehow forgot to take a picture of my own creation) and it is so very tasty and so very healthy.  This is a perfect meal for a hot summer night.

Serves 2

Ingredients
1/2 lime juice

3 cloves garlic, minced

1 chipotle chili in adobo, roughly
chopped

1 large boneless and skinless chicken breasts, cut into 1 inch cubes

4 small corn tortillas

1 pound tomatillos, husked and rinsed

1 tablespoon olive oil

2 cups mixed greens salad

2 ounces queso fresco crumbled, about 1/3 cup

1 shallot thinly sliced

Cilantro and lime wedges for serving

Cooking spray

Salt


The Process
1.  In a medium bowl combine lime juice, chipotle chile, garlic and season with salt.  Add chicken and toss well to coat and refrigerate/marinate for 2 hours.

2.  When chicken is done marinating thread it onto 4 (12 in.) skewers and lightly spray with cooking oil.

3.  Preheat grill to medium and lightly spray tortillas with cooking spray and grill them, about 1-2 minutes per side until lightly toasted.

4.  In the meantime put the chicken skewers and whole tomatillos on grill.  Cook tomatillos till charred and the chicken until it is cooked through, about 4-6 minutes.

5.  Remove chicken from skewers and coarsely chop tomatillos and season with olive oil and salt to taste.

6.  Put tortillas on plate and generously top with mixed greens, tomatillos, chicken, queso fresco, shallot, and cilantro.  Serve with lime wedge.

Nutritional Information:
Calories: 365.5, Fat 11g, Sat. Fat: 2.6g, Protein: 33g, Carbs: 34g, Fiber: 4g

Chili Lime Pork Chops

I don't know about the rest of the world but I get tired of making pork chops the same way every time.  I usually sear them up in a pan with some seasoning and veggie broth and it is very very good but I need new flavors often so that I don't get bored with my food.  Yesterday I came across a recipe for a chili lime pork loin and I used the marinade in the recipe but created pork chops instead.  We paired the pork with a fresh salad and a simple baked potato, was a perfect and healthy dinner.  Also I am excited for this weekend because I am headed down to Eugene with my boyfriend and his sister and fiance to celebrate several family birthdays and St. Patty's day.  I went to college at University of Oregon so whenever I go to Eugene I am overwhelmed with nostalgic feelings, and it has been too long!  Here is to a great weekend and enjoy the pork!

Serves 5

The Ingredients
5 thin lean pork chops
1 medium lime, juiced
1 tablespoon chili powder
2 cloves garlic, pressed
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 medium yellow onion, thinly sliced into rings
1/4 white wine

The Process
1.  In a bowl whisk together lime juice, chili powder, garlic, soy sauce, and 2 tablespoons of vegetable oil.  Then put pork chops in large ziploc bag and pour in the marinade and refrigerate for an hour.

2.  When pork is done marinating take out of fridge and cut up the onion.  Then preheat the stove over medium high heat.  Put in 1 tablespoon vegetable oil and put onions in pan.  Cook for 3 minutes and then add white wine and cook for 2 more minutes.

3.  Then add the pork chops to the pan and cook each side for about 2-3 minutes or until done.  They are thin chops so they don't take long.

4.  Serve with onions on top of chops.

Steak Taquitos

With not much left in the cupboards and looking at a recipe on this blog, I decided to adapt and create some steak taquitos of my own.  I love using corn tortillas and I usually always make tacos or enchiladas when trying to use them up so I decided to change it up for once.  Again I do have to admit this isn't the healthiest recipe because there is a fair amount of cheese and the tortillas are fried a little in oil.  I ate them with a simple hot sauce but I would suggest making some sort of yummy salsa yogurt blend to dip them in.  Also I used onions for this recipe but I could see substituting the onions for shallots to give the taquitos a little different but delightful flavor.  While I am going to tag this recipe as a Mexican dish it was actually first create in San Diego, CA.  Enjoy.

Serves 2-3

The Ingredients
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon garlic salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1 large petite sirloin steak (about 1 pound)
1 medium yellow onion, chopped
8 small corn tortillas
1 cup colby cheese (or whatever you prefer), shredded
Olive oil


The Process
1.  In small bowl combine salt, cumin, garlic salt, chili powder, and paprika and stir well.  Then rub onto both sides of steak and let sit for 20 minutes.

2.  In the mean time take a medium size skillet and heat some olive oil in it and when hot add onions and cook for about 15 minutes or until onions are soft and start to caramelize.  Then take onions out of pan and set aside.

3.  Using same pan over medium-high heat cook your steak.  For medium to rare cook for about 4 minutes each side.  When done cooking set steak aside to rest before cutting.

4.  While steak is resting turn oven to 350 degrees.  Then heat up some oil in pan (2 tablespoons) over medium-high heat and fry each tortilla 30 seconds per side or until the tortillas get soft and bubbly, and make sure to keep them warm.

5.  Cut up steak into small bite size pieces.  Then assemble taquitos by putting some onions, steak, and cheese on the left side of the tortilla and then roll it up.  Repeat with the other seven tortillas.

6.  Place rolled taquitos on a greased pan and put in preheated oven for about 15-20 minutes or until the tips start to slightly brown.  Make sure to serve hot. 

 

Enchilagna (Enchilada Lasagna)

This post is more like a guest post in the sense that I was a guest who helped the lovely Bethany make a dish of AMAZINGNESS!  It is a layered casserole dish that we dubbed Enchilanga!  It consisted of whole wheat tortillas, enchilada sauce, baby corn, zucchini, yellow squash, cannellini beans, black beans, garbanzo beans, green onions, garlic, and cheese....several spices too.  This is one of those meals that came about in a conversation that started with "well I have beans, cheese....." and at the same time we decided Enchilanga!  Bethany and I have been determined at hitting up the gym at least 5 times a week so we are bound to be eating dinner together more often and since she is a vegetarian we are forced to get creative with what we eat.  Also may I mention that we watched Toy Story 3....adorable!  Just another simple and lovely night feasting with friends....these nights are going to be happening much more (ie more recipes to come) due to the fact school is picking back up and I'm taking extra credits this term, time for nesting.

Chicken and Asparagus Taco Time

These tacos were inspired by what was in my fridge and the awesome hot paprika that my lovely friend Jovan brought back for me from Germany.  Plus who doesn't love tacos? No one I know.  Anyways this is also my one fun thing I'm letting myself do today (writing this post) because otherwise I have a crazy amount of school work to do.  I have three papers due in the next two weeks with one due tomorrow and one on sunday.....yes it is intense, but that is graduate school right? Right?....well I think so.  Anyways on to the tacos these are very healthy and yes spicy but as we all know you can control your own amount of spice, but be warned if you follow these directions expect spicy:) And once again this recipe is by yours truly:)

Serves 2-3

Ingredients

1 large chicken breast, cubed

1 bunch of asparagus, chopped in two inch pieces

3 cloves garlic, minced

1/2 teaspoon hot paprika or cayanne

1/8 teaspoon cumin

1/8 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon nature's seasoning (optional)

1 tablespoon Tapatio sauce

3 tablespoons plain yogurt

3 tablespoons salsa

Pepper and salt to taste

Olive oil

Small corn tortillas

Extra sharp cheddar, shredded

The Process
1.  Heat olive oil in skillet over medium heat, when hot add garlic and cook for 1 minute.

2.  Begin steaming asparagus, steam for 2-3 minutes (al dente).

3.  After 1 minute add chicken to skillet and turn heat up to medium-high, cook for about 5 minutes.

4.  Drain asparagus and add to skillet, turn heat back down to a low-medium.

5.  Add to skillet: hot paprika, cumin, garlic salt, nature's seasoning, chili powder, Tapatio sauce, plain yogurt, salsa and salt and pepper to taste.  Cook for 2 more minutes or until mixture is hot and chicken is cooked through.

6.  In the mean time warm up tortillas.

7.  Assemble: tortilla, cheese, hot mixture of chicken and asparagus then top with more plain yogurt, salsa, and Tapatio.

8.  Eat!

I know it seems odd to have asparagus in tacos, but it is surprisingly and wonderfully delicious:)  Also note that I realize extra sharp cheddar is fattening but when you use extra sharp cheddar you can use a small amount because the flavor is so big, so keep that in mind.

White Bean and Chicken Enchiladas

So for cinco de mayo I always love to cook for the occasion.  I also always seem to end up making fish tacos...so I decided this year I wanted to switch it up and have an extra healthy version of cinco de mayo.  This month of may I have been trying extra hard to eat very healthy while working out a ton because may 27th I am going to Hawaii with my wonderful boyfriend.  I am excited because we are attending a wedding and creating havoc outdoors.  I will not be sun tanning (waste of time) but I will definitely be swimming and yes it would be nice to at least look good in a bikini especially when I know that the minute my white skin is exposed people will be blinded....but that is a fact about myself that I accepted a long time ago.  Anyways hence the extra healthy recipes....so here we go

Serves 4 (2 enchiladas each)
Adapted from Cooking Light (but I definitely changed it quite a bit:)

The Ingredients
2 tablespoons fat-free sour cream
1 (15ouce) can cannellini beans, drained and rinsed
1 cup shredded pepper jack and sharp cheddar cheese
2 tablespoons canned and chopped green chiles
2 tablespoons sliced green onions
1 1/2 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
1 (10ounce) can enchilada sauce
1/4 cup water
8 (6-inch) yellow corn tortillas
1 small roast chicken, shredded
Cooking spray
Salt and pepper to taste
Tapatio (optional)

The Process
1.  Shred all chicken and set aside.

2.  In a food processor combine: sour cream, white beans, 1/2 cup cheese, chiles, onions, cilantro, cumin, and salt and pepper to taste.

3.  In a medium skillet combine 1/3 cup enchilada sauce and 1/4 cup water. Turn to medium-low heat.  Dip tortilla in the sauce mixture to soften then set aside on a plate; do this with all tortillas.

4.  Preheat oven to 350F degrees and spray cooking spray in large glass baking dish.

5.  Begin assembling enchiladas place one tortilla in pan add about 3 tablespoons bean mixture down center of tortilla followed by a small handful of shredded chicken.  Roll up tortilla and place seam side down in pan. Repeat with the other 7 tortillas.

6.  Once all 8 enchiladas are lined up in the dish pour rest of enchilada sauce from can over the top and sprinkle the rest of cheese over the top too!

7.  When oven is preheated put enchiladas in oven for 30 minutes or until bubbly.  I also broil them for a minute or two to slight brown the tops.

Please enjoy!

Might I add this meal was accompanied by a wonderful Mexican salad my lovely friend erin made...together we created heaven.  Oh and I made blackjack margaritas to go along with our feast, naturally.

Here is some nutritional info (I believe these numbers are pretty accurate...but I did use real cheese not reduced fat so I upped the fat a little to compensate):
Calories:380, Fat:10g, Sat. Fat:2g, Carbs:70g, Protein:24g, Fiber:7g

Picture from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=224927

Lime Vinaigrette

This was a nice salad dressing that I used on a simple salad along with the steak I made my brothers.

Makes a bowl full

The Ingredients
1/2 cup olive oil
2 tablespoons lime juice
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1/2 cup cilantro, chopped
1 teaspoon chili powder
Salt and pepper to taste

Mix Well. and enjoy

Picture from: http://groceryguide.com/a/freshproduce/

Huevos Rancheros

Here is one of my own creations again.  I decided late sunday morning...well perhaps it was noon already hehe...that I needed some huevos.  My dad use to always make them for us as children and they were oh so tasty.  I also often get huevos in restaurants if I go out for breakfast, it is one of my standbys.  My other standbys are cornbeef hash, eggs benedict, chicken fried steak, and thanks to Helser's on Alberta St. potato pancakes!  Anyways with a meal like this I can't even count the many ways to create them...so here is my version.

Serves 2

Ingredients
2 white corn tortillas
2 large eggs
1 1/2 ounces of goat cheese
1/2 can black beans with juice
1/2 tablespoon of garlic salt
1/2 tablespoon of cayenne pepper
 Smart Balance (butter substitute)
Spray olive oil
Salsa
Sprinkle of cilantro
Tapatio

The Process
1.  Put beans with juice in small saucepan over medium low heat.

2.  Add garlic salt and cayenne pepper to beans and stir.

3. Heat  2 skillets one large and one medium.  Spray the medium skillet with oil and turn to medium heat.  Turn large skillet to medium high heat.

4.  Spread smart balance sparingly on both tortillas front and back, then put into large skillet when hot and brown each side about 1minutes each side.

5.  Add the 2 eggs to medium skillet when hot and cook to preference, in my case they were over easy, then set them aside.

6.  When the tortillas are browned on both sides generously put goat cheese on each tortilla (still in skillet) and turn to medium heat until cheese slightly melts or becomes mushy about 4 minutes.

7.  Beans are fully warmed up by this point, eggs are done and tortillas are ready.

8. Put tortilla on plate cheese side up.  Put two big spoonfuls of black beans on tortilla.  Next put egg on top of that.

9.  You can then add a little salsa, tear up a bit of cilantro for the top, and of course I always add Tapatio to most breakfast items....so feel free to SPICE IT UP!

Note: if you are feeling really hungry you will want two to yourself....so double the recipe.

Picture from: http://www.andrew.cmu.edu/user/sahuber/rpd/Egg%20Drop.html

Spicy Black Bean Cakes

As this is my first post and recipe, I felt it necessary to make something with cilantro.  Though let it be noted that while I love cilantro and the blog is titled after it, not everything I make will have cilantro in it.  So for the very few people out there that do not enjoy cilantro...don't worry you are not out of luck.  I came across this recipe while working up on the hill at OHSU library and of course instead of doing my library school homework I was looking into my other passion FOOD which leads to food blogs.  I thought this would be an awesome side dish to try and you could even make bigger cakes and have something similar to the ever so popular black bean burgers around these days.  A vegetarian's dream...or so I would think, also a nice recipe to have around because I do in fact have quite of few of those herbivores in my life and I love to cook for them as well.  As a child, I might add, I insisted that I was a carnivore so spicy black beans cakes would have never made it into my mouth...good thing people change haha.   I also want to mention that while I am new to this formatting stuff my recipes are not categorized by color yet...but just you wait I will conquer the HTML world proving that I am learning something in library school hehe
I made the green bean and radish salad along with these cakes and it was very good.  Sad to say I made the shrimp with these other two items as well. While the shrimp was good it did not go well with the cakes, so don't make the same mistake I did. Shrimp + cakes = blarg!



Adapted from serious eats.
Serves 2-3 as a side dish. Note: they look better than this picture.

Ingredients:
1 15-ounce can black beans, drained and rinsed
3 green onions (whole), sliced thinly
1/4 yellow onion, chopped finely
1/2 red bell pepper, seeded and chopped finely
1/4 cup cilantro
3 garlic cloves, minced
1/2 jalapeno, seeded and chopped finely
1 teaspoon ground cumin
1 small egg
1 tablespoon sriracha sauce (asian hot sauce)
1 tablespoon cornmeal (it is ok to be generous in order to make the mix thicken)
3 tablespoons olive oil
Salsa optional

The Process:
1. Put the black beans in a large bowl and coarsely mash them, a wooden spoon works great.  Then add the green onions, yellow onion, bell pepper, cilantro, jalapeno, garlic, and cumin.  Mix this up well and then add salt and pepper to taste.

2.  Beat the egg with a fork and add to mixture. Add the cornmeal and mix well.

3. Take out two clean plates.  Put a thin layer of cornmeal on one plate.  Take about 2 tablespoons worth of the mix in hand and roll it into a ball on the plate with cornmeal, then set the ball aside on the other clean plate and slightly flatten with palm of hand to create a cake shape. Repeat this process with the rest of the mixture. Makes about 10 cakes.

4.  Pour oil into a large skillet and set over medium heat.  Add as many of the cakes as can comfortably fit in one layer.  Cook for about 6 minutes a side.  Be careful flipping the cakes because they are delicate and can fall apart easily.  Put cakes on a plate with a paper towel to help soak up excess oil.

5. You can serve with salsa, avocados, pico de gallo, or anything your heart desires.

Picture from: http://www.limsakdakul.com/black_kidney_bean.html