This isn’t a new recipe. I think this cookbook is a handful of years old but it’s full of great recipes.
I made this for our weekly Taco Tuesday for us moms, however Averi was caught eating leftover steak off the cutting board.
*This recipe wants you to skewer the meat, I didn’t do that, it was just an extra unnecessary step for this occasion.
Ingredients
⅓ cup sugar
5 tablespoons lower-sodium soy sauce
1 ½ tablespoons gochujang paste
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steak, sliced against the grain into thin strips
⅛ teaspoon salt
Cooking spray
8 (6-inch) corn tortillas
Quick Pickled Cabbage (recipe to follow)
3 tablespoons sliced green onions
1 fresh jalapeno, sliced for serving
Directions
Combine the first 6 ingredients in a bowl. Add steak to bowl or combine all in a gallon size freezer bag; . Marinate in refrigerator for 1 hour, turning after 30 minutes. (Can hang out in the fridge for longer).
While the meat is marinating, make the pickled cabbage.
Pickled cabbage
3 cups chopped/shredded napa cabbage
2 garlic cloves
1/2 cup rice vinegar
2 Tablespoons soy sauce
2 Teaspoons gochujang paste
Combine 3 cups of shredded napa cabbage in a bowl with the garlic. Bring vinegar, soy sauce, sugar and gochujang to a boil in a small sauce pan. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes before serving.
Preheat grill to medium high heat.
Remove steak from marinade, and discard marinade. Grill the slices of meat, 2 minutes per side.
(Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness).
Grill tortillas 30 seconds on each side or until lightly charred; keep warm.
Place tortillas on plate, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions and jalapenos.
I’ve had a week long hiatus from classes, so now I am doing my best to catch up on life’s moments. However, I have been struggling with MO-MEN-TIA {MO’men(t)SH(ē)A}. “A persistent disorder of the mental processes caused by one or more children marked by memory disorders, personality changes and impaired reasoning.” In other words, losing my memory, madness due to said loss of memory and slight insanity. The worst part, I can’t blame it all on the the kids, I am doing it all on my own. Age I suppose? Too many balls in the air, I am not the best at compartmentalizing. I’m not even sure what I was going to write today, I had an idea, sat down at my computer, and then I was asked what 9 x 30 was. So obviously, I had to stop and ask Siri. The next thing I knew, I was up and preparing tomorrow’s lunches, then I put the girls stuff in the wrong backpacks. Luckily they caught me before they were stuck in class with the wrong lunch. I find myself having to go upstairs multiple times because I forgot what I went up there for in the first place. And, last weekend, I even forgot to feed the girls breakfast. I just went ahead with my morning workout and then Kaili comes in and asks me when she could have breakfast, uh crap, breakfast… So just in case I forget, I have ribs in the oven and cookies to bake.
Before our cruise, we all {sans kids}went out to dinner to celebrate my mom and uncle Brian’s birthday.
I’d like to tell you what we had but I’m not sure anymore, I know there was dessert.
I also took two of the girls out for a lunch date in Bay Park. Kaili ordered fish and chips, which were so good, Averi ordered….wait for it….mac and cheese, which she didn’t like because she is an animal and doesn’t like anything. I had poke, always the poke.
I found this picture on my phone later that day.
I think my original plan was to tell you guys about a recipe. This is an old Cooking Light recipe that I couldn’t even find on their site anymore. I have the recipe printed out, old school style.
I’ll tell you what, I had this dish prepped and in the oven in about 20 minutes. The fact that it can feed a handful of people and/or make for leftovers, it’s a perfect weeknight meal.
Obviously over the years my culinary talent has improved and I have become one with the kitchen. Since this is an old recipe, I made changes to suit our palates. Originally the recipe called for reduced fat cheese…um no thanks. Instead I used half shredded pepper jack and half Mexican blend. I changed the type of beans, the cheese, the oil and even the tortillas. You do you! Let this recipe be a starting point and then go for it. It’s a casserole, it will be so good in the end, no matter what cheese or sour cream you prefer.
The chicken is the most time consuming part of this recipe. If you can grab a rotisserie, you’ll save yourself an hour.
Cooking Light’s Chicken Enchilada Casserole
1 tablespoon canola oil (or olive oil)
1 cup chopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Pepper to taste
1 (15 ounce) can white Cannellini beans, rinsed and drained (black beans are just as good)
1 (16-ounce) jar salsa verde ( I used a medium spice level)
10 tablespoon sour cream, you can use light sour cream.
Cilantro sprigs, for garnish
Directions
Preheat oven to 350°
Grab your 13 x 9 inch baking dish and spray with cooking spray.
Heat your oil in a large nonstick skillet over medium heat. Add the onion; cook 3 minutes or until tender. Stir in cumin, chili powder, garlic salt, and pepper; cook a couple more minutes. Stir in the strained beans; cook 2 minutes. Add chicken, green onions and half of the olives, stir well, and then remove from heat.
Layer 6 tortillas on bottom Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
*Note, these measurements are completely at your discretion.
Combine the milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining cheese, remaining cup green onions, and the remaining olives.
Bake for 10 minutes or until the cheese is bubbly and you can’t wait any longer.
Serve with sour cream. Garnish with cilantro sprigs and your favorite hot sauce.
Otherwise known as murgh makhani or butter chicken here in the states. I am pretty sure Cooking Light knew what they were up to calling this dish Indian Cashew Chicken. If my memory serves me right, I believe the traditional murgh makhani is chicken marinated in cream and spices and then it’s cook in a tandoor, finished in a sauce of spices, butter and I believe a cashew paste. Maybe I shouldn’t be writing this without actually knowing the facts but it’s my blog so….
This recipe starts with marinating chicken in a cashew, yogurt spice mix.
It’s not cooked in a tandoor or even a grill, instead a dutch oven. Simmered with a fistful of spices, onion and some tomato.
It’s not heavy, it looks like it might be but it’s not.
We ate it along riced cauliflower instead of rice and some toasted naan, I mean it is Indian cuisine, gotta keep something legit. I would make this again, maybe even throw a little butter in there.
I am taking a “get out of a month free” card for July’s culinary bucket list…for obvious reasons. I did make an onion pie with a handful of the many Walla Walla onions we had but no one was really excited about, so we will pretend that didn’t happen.
I finally got around to trying one of the recipes in this book. I bought it about 6 months ago and it’s FULL of mouth watering recipes.
I’m trying to get back into the routine of meal planning for the week, I think I will choose one recipe from this book and try it each week along with my culinary bucket list… we shall see.
We’ll start with this recipe, Daeji Bulgogi or Spicy Korean BBQ. This was really easy and VERY good. I told Shane that if I had ordered this in a restaurant I would have been very happy with myself, if that isn’t a pat on the back for myself and Cooking Light, I don’t know what is.
This is served “lettuce wrap” style with rice, I decided to make coconut rice and you NEED to do the same. I also suggest marinating the pork longer than 1 hour, at least 3 to be sure the flavors get in there good.
Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill.
Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
Serve on in a lettuce wrap with coconut rice and sriracha.
This was the best damn Chicken Piccata I have ever had. Maybe it is because I was thinking about it all week but Shane contests it was good. He asked why I was going to so much work for dinner, clearly he doesn’t understand cravings…It. Was. Necessary.
Honestly it isn’t that much work, just make sure everything is ready to go when you get started. Since I am on the wagon for awhile, it would have been handy to have little those bottles of Chardonnay or Sauvignon Blanc laying around for this dish. Luckily Shane took one for the team and made it worth opening a good bottle. Maybe that is why it was so good…the wine. mmmm wine.
The Art of Thyming 