Wednesday, April 24, 2013

The Push to Save and Meet Mavis

I have been on a mission, to lower our weekly groceries bill.
About a month ago we hit an all time high of 350.00 as I stood at the register in shock, I pledged never again.
I am glad to report I am doing better, but I admit it takes an effort for me. I can hardly wait till the
As a foodie I love every thing food, the recipe hunt, the menu plan, the shopping preparation and consuming.
In an effort to spend less and still write menu's I can enjoy I have found so great new recipes and web sights.

Check out Mavis

I can not emagine feeding Bob recycled produce, but her gardens are an insperation and her recipies yummy and cost effective.

Another trick that I find is working is less expensive cuts of meat, tonight we are having Fajita's made with flank steak.

For the chimichurri marinade:

1 bunch fresh parsley, leaves only

1 bunch fresh cilantro, leaves only

5 cloves garlic

1/2 red onion, roughly chopped

2 teaspoons hot paprika

2 tablespoons sherry vinegar

1/2 cup olive oil

1 tablespoon salt

1 teaspoon freshly ground black pepper

2 pounds flank steak

12 (8-inch) flour tortillas

Drunken Peppers, recipe follows


To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.

Preheat grill to medium-high.

Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.

Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.

Drunken Peppers:

2 tablespoons olive oil

2 poblano peppers, seeded and cut into strips

2 green bell peppers, seeded and cut into strips

2 red bell peppers, seeded and cut into strips

2 jalapeno peppers, seeded and cut into strips

1 large onion, sliced

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