Synergy of Strength
This is an amazing recipe for Carne Asada dish to make for dinner. The flavor profile is on point with a touch of Caribbean on the front and a bit of a kick on the back. Put it on some tacos or over salad, either way this recipe is sure to please. Let me take the guess work out of healthy dinner ideas for you. Enjoy!
-3/4 orange juice
-1/2 cup lemon juice
-1/2 cup lime juice
-4 cloves of garlic-minced
-1/2 cup of soy sauce
-1 tsp canned chipolte pepper
-1 tablespoon chili powder
-1 tablespoon of ground cumin
-1 tablespoon of paprika
-1 tsp dried oregano
-1 tablespoon of black pepper
-1 bunch of cilantro
-1/2 a yellow onion
-1/2 cup olive oil
- 2 pounds flank steak
1-Mix orange juice, lemon juice, lime juice, garlic, soy sauce, chipolte pepper, chili powder, ground cumin, paprika, oregano, black pepper, cilantro and olive oil all together in a bowl. Save some fresh cilantro to garnish with at the end.
2-Take the flank steak and place in some plastic wrap. Tenderize meat with a meat tenderizer until about 1/4 thick. Unwrap the steak and with a fork, place holes all throughout.
3-Place steak in the marinade and let set overnight. You don't have to let it marinade so long but for best results you should.
4-In the morning, take out the steak and place in a crockpot. Place sliced onions in the crockpot over the meat with the marinade. Set the crock pot on low for 4-6 hours.
5-When the meat is cook, pull out of the crockpot and slice and serve. You can place in a taco with some pico de gallo and sour cream or make a salad, either way this is a great dish!
Carne asada platted with tortillas, tomato and avocado
This vegetarian korma is to die for. It’s rich, creamy and has a bit of a kick and it punches so many different flavors. It’s a must try!
-2 potatoes, cubed
-1 fresh jalapeño seeded and sliced
-4 carrots, cubed
-1 1/2 tablespoons vegetable oil
-1 small diced onion
-I tsp of fresh minced ginger root
-3 tablespoons ground unsalted cashews (soak cashews in water for 30 min prior to making)
-1 (4oz) can of tomato sauce
-2 tsp of salt
-1 1/2 tablespoons of curry powder
-1 cup of frozen green peas
-1/2 a green bell pepper, chopped
-1/2 red bell pepper, chopped
-1 cup of heavy whipping cream
-1 bunch of fresh cilantro
1- in a skillet heat oil over medium heat and stir in onion. Once onion is tender, mix in ginger and garlic and cook for 1-2 min. Once that is done, mix in potatoes, carrots, jalapeño, cashews, and tomato sauce. Add you curry and salt. Cook until potatoes are tender (roughly 10 min)
2-Stir peas, green, and red peppers and cream into your pan with the rest of the ingredients. Reduce you heat to low and let simmer for another 10 min. Top with your fresh cilantro and there you have an amazing exotic dish to share with family and friends. Serve with naan or rice.
Vegetarian Korma in a bowl served with rice
This chili is so simple to make. You can substitute the meat for potatoes or leave out all together for a simply delicious meal on a cold day. Serve with you favorite slice of cornbread.
-2 lbs. of ground beef (leave out for vegetarian style or replace with 4 potatoes, cubed)
-1/2 white onion, chopped
-1 tsp black pepper
-1/2 tsp garlic salt
-2 1/2 cups of tomato sauce
-1 (8oz) jar of salsa. Trust me, don’t leave this out and make sure it’s a good quality brand
-2 packets of Mccormick chili seasoning
-1 (15oz) can of dark red kidney beans
-1 (15 oz) can of light red kidney beans
-2 (8 oz) cans of diced tomatoes
*sour cream, and cheese to garnish
1) In a skillet, over medium heat cook the meat with some (about a 1/3 of a pack) chili seasoning. Add onion and cook until tender.
2) In a large pot mix black pepper, tomato sauce, garlic salt, salsa, the rest of the chili seasoning, diced tomatoes, and dark and light red kidney beans. Add meat mixture.
*I like to make this overnight or cook in a crock pot that way the seasonings marinade and mix well before serving. I just find it’s more flavorful that way. Enjoy
A bowl of chili with cheese on top
Synergy of Strength
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