Grilled Mahi Mahi with Avocado Corn Salad

This is an awesome recipe for lazy cookers. It's simple, not a ton of ingredients. Hard to mess up. And it's clean and yummy. And I want to put this avocado corn salad thingie on everything.

Avocado Corn Salad
1/2 of a 15oz can of salt-free corn OR 2 fresh ears of corn, shucked and removed from cob
1/2 poblano pepper, seeded and chopped (optional)
1 ripe avocado, cubed
1/4 cup red onion, finely chopped
1 Tbl sugar
1 Tbl white distilled vinegar
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in a bowl, mix, taste, adjust seasoning if needed, cover and put in fridge.

Grilled Mahi Mahi 
4 Mahi Mahi filets (4-5oz each)
2 Tbl olive oil
2 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper

Preheat grill to medium high heat. In small bowl, combine the olive oil and seasonings, and mix well. Brush onto both sides of the Mahi Mahi, and place on grill. Cook fish on each side 4-6 minutes, depending on thickness, or until cooked through. Serve with avocado corn salad.

One of the many reasons I love this dish is that if you have any leftover salad, you can store it in a tight container and it should keep overnight in fridge so that you can serve it with something else (tortilla chips!) or leftovers. The vinegar keeps the avocado from turning brown.

H.E.A.L.T.H. Boats

I'm really proud of the fact that I named these HEALTH boats because each letter stands for one of the ingredients. I think I'm pretty creative right now. Or bored I guess. Or hungry.

H.E.A.L.T.H. Boats

H.E.A.L.T.H. Boats
Hummus
Eggs (hardboiled, sliced)
Avocado, sliced
Lettuce (Romain hearts or butter lettuce best)
Turkey (low sodium or nitrate free)
Hot Sauce (optional)

Turn lettuce into a taco boat. Put full slice of lettuce on plate, tope with sliced turkey, then hummus, sliced avocado, and sliced hard boiled egg. Season with salt/pepper and top with hot sauce (optional).

If you really wanted, you could also put all this stuff in between some bread for a sandwich. Or another of my favorite variations is to eliminate the lettuce and put the toppings on a brown rice cake. Pretty much any vessel you want uses to get avocado, hummus, eggs, and turkey into your mouth will work.

My Favorite Breakfast EVER

I wish I had a better name for this but it's more the combination of ingredients that I love together so much. It's a great "clean" breakfast, full of fresh ingredients. Love love love. I have it at least 3 times a week.

I prefer this two ways: A) on a toasted tortilla, preferably corn, so its gluten free, as a breakfast tostada. And B) a breakfast stack on top of a slice of tomato. Either option are amazing, and it just depends which I have in the fridge.

Breakfast Stack or Tostada

Breakfast Stack or Tostada
(Single serving)
1 corn tortilla, taco size, OR 1 slice of beefsteak or on the vine tomato
1 egg
1/4 avocado, sliced
1.5 Tbl hummus
1 Tbl crumbled goat cheese
Salt/Pepper
olive, avocado, or coconut oil
hot sauce (optional)


If making a tostada, first step is to warm and slightly crisp a tortilla in a frying pan over medium heat. Then set aside. For either the tostada or stack, heat small amount of oil in fry pan over medium/low heat. While oil is heating, put either tortilla or tomato slice on plate, and top with slices of avocado (maybe salted if like), then layer of hummus. Fry egg to your preference in oil, season with salt/pepper, then place egg on hummus. Top with crumbled goat cheese and hot sauce (if using). Voila!

This recipe is soooo yummy and I love how clean it is. And you can use super fresh ingredients. A couple great variations are to add a slice of low-sodium deli turkey, or baby spinach/kale (shown above)! Or both. But the above ingredients are the core and so amazing every time.

Egg "Muffins" and Guac

Egg "Muffins"

These little gems are great to make on a Sunday night or Monday morning, and then you can easily warm them up when needed as a grab-n-go breakfast. PS there are hundreds of recipes for these on Pinterest if you don't like mine.

This is a pretty loose recipe for ingredients. The ingredients used below are those that I tend to have laying around at any given time OR whatever leftovers I have from dinner night before. Whenever I make chopped veggies, I cut extra to throw in eggs or salads at another time, and store the in plastic baggies in fridge so they are ready to go for the next meal.

Egg "Muffins"
Makes 12 small "muffins"

10 eggs, beaten -OR- 8 eggs plus 1/2 cup of "milk"
* coconut, almond, soy, skim, 2%, whole, heavy cream...it all works!
3/4 cup pre-cooked chicken sausage, finely chopped
* can substitute cooked chicken, steak, whatever meat you have leftover from dinner night before
3/4 cup Veggies, finely chopped, and sautéed
* typically used: onion, bell peppers, mushrooms
6-8 grape or cherry tomatoes, sliced into 2-3 pieces
shredded cheese or crumbled goat cheese (optional)
1/2 sweet potato, cubed, and cooked (optional)
* I add this if I have left over from dinner night before
Fresh salsa or guacamole (optional)

Preheat oven to 350. In small fry pan, add 1 Tbl olive oil over medium-ow heat, and then add veggies and sauté for 3-4 minutes (skip this step if using leftover veggies like broccoli or asparagus or whatever from dinner night before). Grease muffin tin. In each muffin compartment, add some cooked meat, veggies, and potatoes (if using). Add in beaten egg or egg/milk combo, filling each compartment to about 2/3 to 3/4 full. Add a couple chopped tomatoes, and then stir each cup to mix ingredients into eggs. Top with a little cheese (optional). Put into oven and bake for 15-20 minutes or until toothpick comes up clear when stick it in middle of egg muffin. Let cool a little before trying to take out of tin. Recommended serving with salsa or guacamole.


Fresh Guacamole
2 servings

1 avocado, chopped
1/2 lime
Cilantro
Salt/Pepper

Slice avocado in half, remove pit, slice inside length and cross wise, and scoop out avocado with spoon into bowl. Squeeze 1/2 lime worth of juice into bowl, add some chopped fresh cilantro, and season with salt and pepper. Mix well. Taste and adjust lime/salt/pepper if necessary, and serve immediately.


I love this dish because you can make it gluten free, dairy free, vegetarian, paleo, etc very easily to fit your diet. But definitely grease the muffin tin before adding anything. Otherwise you will be throwing this tin away.

And I'm Back!

I'm back. To blogging recipes that is. And I have a new found love of yoga and health food. Not cardboard tasting health food, but amazing tasting, clean, homemade everything food. We've had a lifestyle change (for the better) in this house with working out, clean eats, and cooking and my new recipes reflect it.

I really started this blog so that I have a virtual cookbook of my recipes. So it's not so refined or for the masses. But it's me.

There is no general classification of my cooking these days. It's part Paleo, part Whole30, part Atkins, part farm-to-table, part gluten-free....but overall as clean and as fresh as possible. Check ingredients and make smart substitutions where necessary to make it work for you. For example: I eat wheat and flour sometimes. And recently I wanted tortillas, so I made my own. This way, I know exactly what ingredients are going in my body, and I am the one who chooses them. But you could use lettuce wraps, or gluten-free tortillas, or whatever works for you!

I'm going to keep the Cheese For Me Please title of the blog for now since, even though I eat much less cheese now, it was my love for cheese that starting my love for cooking. So there it is. For now.

I seriously welcome any feedback or modifications you have made and liked so that I can try them too!

xoxo

Not Yo Mama's Breakfast Burrito

Breakfast or Dinner Burrito

This is not yo mama's breakfast burrito. And it seems to be confused on whether it's for breakfast or for dinner (we had it for both), so you choose. I handmade tortillas for this, but they weren't my favorite so I will post that recipe separate once I perfect it.

(Not the best picture, but I was so hungry I totally forgot to take a picture of the finished product before I ate it. So here is the burrito mixture pre-cheese and eggs.)

Burrito

Serves 4 hungry people

4 large burrito tortillas or 8 large taco tortillas (flour, wheat, gluten-free, whatever)

1 large sweet potato (white or orange), peeled and cut into 1/2 inch cubes

1/2 yellow or sweet onion, finely chopped

3 garlic gloves, minced

2 carrots, peeled, chopped

olive oil

Salt/Pepper

* Spices

0.75-0.85 lbs ground beef (85% lean if possible)

6 eggs

2 handfulls of spinach/kale mix, loosely chopped

1/2 cup monterrey jack shredded cheese (optional)

1 avocado

Pico de gallo or salsa

* Try to find a multi-spice that has cumin and cayenne in it. I used Oh My Spice: Sweet and Savory flavor. If you can't find a good one, make your own mix of cayenne, cumin, paprika, chili powder, garlic powder, onion powder, and salt in a little bowl. It will keep in a little tupperware with lid for a while too!

In large frying pan over medium heat, add about 2 Tbl olive oil. Then add garlic, onion, and carrots. Saute for about 3-5 minutes or until onion gets slightly translucent (make sure not to burn garlic). Add potatoes, and season entire mixture with 1 Tbl of spice mixture and 1/2 tsp of sea salt. Add more olive oil if needed). Saute for about 7-10 minutes, or until potatoes are soft/cooked through. While potatoes cooking, in a separate bowl, beat 6 eggs together and set bowl aside. Add ground beef to potato mix in pan, season with 1/2 more Tbl of spice mixture and additional 1/2 tsp salt, 1/4 tsp pepper. Mix well and cook, stirring often, until ground beef is browned (do not drain, as the fat is needed to keep mixture together). Add in chopped spinach/kale mix, and stir, cooking until spinach/kale sautéed. Add cheese (optional), and mix in. Move beef/potato/veggie mix to one side of pan. On other half of pan, slowly add beaten eggs to scramble, while slowly mixing in the beef/potato/veggies to the eggs, until all the eggs and all the beef/potato/veggies are mixed together. Continue to stir and flip until eggs are fully cooked (it's kind of hard to tell so eyeball it and just try to see if no longer slimey). Turn off heat.

Wrap up mixture into burrito tortillas, or serve as tacos. Top with chopped avocado and pico de gallo or salsa.

Clean eats burritos. Bomb digity. 

Sauteed Spinach Medley

I swear my best cooking is when I think I have nothing to eat in the fridge. This was one of those concoctions and it turned out so good that I will make it on purpose again!


Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2

Sauteed Spinach Medley
Serves 2
1 package (4-5 oz) baby spinach
10 grape tomatoes, sliced
3 cloves garlic, minced
extra virgin olive oil
salt/pepper
2 slices of red onion, cut in half
1/2 package of baby bella or button mushrooms, sliced
1 Tbl butter

In large saute pan, heat 1 Tbl olive oil. Saute garlic until softened and slightly translucent. Add butter, spinach, red onion, and mushrooms. Season with salt and pepper. Saute until mushrooms cooked through and spinach and onions softened. Add tomatoes, mix well, and turn off heat. Serve immediately.


Let me reiterate that you should use a large saute pan because although it cooks down to a serving size, putting a whole package of spinach in a pan with other stuff takes up a lot of space.

OMG Scalloped Potatoes Au Gratin

Yes, I just combined scalloped potatoes and potatoes au gratin. And I did it on a whim. And the risk was WELL worth the reward. These potatoes are not for the faint of heart. But they are truly delicious. And rich. And succulent. And they might be some of the best potatoes I have ever had, let alone cooked myself. You can thank me later. I accept cash and alcohol.

Also, I made these in little individual sized trays for presentation sake, and they turned out really cool. So that's how I am posting them here. This recipe makes 4 servings.

Cheesy Factor (1 no cheese, 10 all cheese): 9.5

Dummy Factor (1 easiest, 10 hardest): 5

Time Factor (1 shortest, 10 longest): 6.5

Scalloped Potatoes Au Gratin

6 redskin potatoes, thinly sliced

1 pint heavy whipping cream

4 oz gruyere cheese, shredded

4.5 Tbl flour

salt

3 Tbl butter, cubed

4 mini loaf pans (disposable works great for cleanup)

nonstick cooking spray

Preheat oven to 425 deg. Spray each loaf pan with nonstick spray. Spread layer of potatoes into bottom of pan. Salt potatoes, then sprinkle with four, a few cubes of butter, and some shredded cheese. Repeat 2 more times, then end with a final layer of potatoes, and season with a little salt. Pour 1/4 of the heavy cream into each tray. Put in over for about 5-10 minutes, until milk starts to boil, then reduce heat in oven to 375 deg and cook for remaining 45 min- 1 hour. 

Turkey and Spinach Meatballs

Cheesy Factor (1 no cheese, 10 all cheese): 3
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 5

Turkey and Spinach Meatballs
1.25lb ground turkey
3 Tbl fine bread crumbs
3 Tbl grated Parmesan cheese
3/4 cup chopped spinach (fresh or baby)
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
3/4 tsp ground black pepper
splash of milk
1 egg
Your favorite tomato sauce or olive oil for cooking

Combine all ingredients (except tomato sauce or olive oil) in large mixing bowl and mix well. Form into meatballs (size is your preference, but I make mine a little larger than a golf ball).

Option 1 for cooking:
Heat tomato sauce in large skillet. Put in meatballs and bring to simmer. Cook meatballs in tomato sauce, turning and rotating often, for 20 minutes or until meat no longer pink in middle.

Option 2 for cooking:
Heat 3-4 Tbl olive oil in large skillet over medium heat. Put meatballs in skillet and cook, turning often, for 10-15 minutes or until browned on outside and cooked all the way through (no longer pink).


Don't ask me why turkey meat comes in 1.25lb packages instead of 1 lb like other normal meats. Drives me nuts!

Quick Dulce de Leche with Crepes

Cheesy Factor (1 no cheese, 10 all cheese): 1

Dummy Factor (1 easiest, 10 hardest): 7

Time Factor (1 shortest, 10 longest): 7

Quick Dulce de Leche with Crepes
2 cans of sweetened condensed milk, 14 oz each
Pot of boiling water
4 eggs
3/4 cup milk
1/4 cup water
1/2 cup flour
2 tsp melted butter
pinch of salt
1 tsp vanilla extract

For dulce de leche: place unopened can of condensed milk in a pot of boiling water. Turn can every 30 minutes for a total of 2 hours. Let can cool for 30 minutes before opening. 

For crepes: combine eggs, milk, flour, water, butter, salt, and vanilla in a blender and process until smooth. Let batter rest in the fridge for at least 30 minutes. Pulse quickly in blender again before using. Heat 8-inch saute pan. Add small amount of butter, let melt and bubble. Pour in enough batter to create a thin layer on bottom of pan. Roll pan around to coat surface. Cook until the edges start to crisp and turn brown and top surface is set. Turn the crepe over and cook briefly. Remove crepe from pan and transfer to baking sheet. Add more butter to pan and repeat. Hold crepes in 200 deg oven if need to keep warm. 

Serve crepes with dulce de leche and vanilla ice cream. 

Tri-tip

This is an unbelievable marinade for tri-tip. So good!


Cheesy Factor (1 no cheese, 10 all cheese): 1

Dummy Factor (1 easiest, 10 hardest): 2

Time Factor (1 shortest, 10 longest): 4

Tri-tip
For the rub:
1 Tbl garlic salt
1 Tbl onion powder
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
1 tsp Lawry's seasoning salt
For the marinade:
1 cup red wine
1/4 cup soy sauce
2 Tbl Worcestershire sauce
1/3 cup whisky

In small bowl, mix rub ingredients together. Rub over the meat. In a large ziploc or glass dish, add the tri-tip and marinade ingredients. Place in the refrigerator and let chill for 2 hours, preferably over night. Bring tri-tip out of refrigerator and let sit at room temperature for at least 30 minutes. Heat grill to a medium heat, and place tri-tip on grill. Close grill and cook tri-tip for 25 minutes, or until internal temperature is 130-145 deg. Remove from grill and let rest for 5-7 minutes before carving.

Broiled Zucchini with Garlic Drizzle

Cheesy Factor (1 no cheese, 10 all cheese): 1

Dummy Factor (1 easiest, 10 hardest): 2

Time Factor (1 shortest, 10 longest): 2

Broiled zucchini with Garlic Drizzle

6 medium sized zucchini

6 cloves garlic, chopped coarse

1 Tbl of Herbs de Provence

1 Tbl lemon juice

1/4 cup butter

1/2 cup olive oil

1/2 grated Parmesan cheese

Salt/Pepper

Cut zucchini lengthwise down the middle, then cut them again lengthwise to make thin long skewers. Line them up on a baking sheet and set aside. In small pan, heat butter and olive. When they are almost at a simmer, add the garlic and herbs. Cook garlic mixture until garlic has sweet scent, about 2-4 minutes. Drizzle garlic mixture over the zucchini, then squeeze lemon juice over them also. Place zucchini under broiler about 5 minutes. Check them, turn them, and top with grated Parmesan and return to broiler for another 2 minutes. 

Balsamic Honey Vinaigrette

Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 1

Balsamic Honey Vinaigrette
1 Tbl balsamic vinegar
1 Tbl honey
3 Tbl extra virgin olive oil
1 Tbl fresh chopped basil
Salt/pepper

In shallow bowl, whisk together vinegar, honey and salt. Add olive oil and basil and whisk well to blend. taste and adjust seasonings. 

Marinated Goat Cheese Rounds

Now THIS is what I'm talkin' bout! This $hit is sooo delicious. And I'm telling myself healthy. If you believe, dreams really do come true.

Cheesy Factor (1 no cheese, 10 all cheese): FINALLY A 10!
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): marinating takes 2 hours to a couple days

Marinated Goat Cheese Rounds
6 ounces fresh, soft goat cheese
3 Tbl balsamic vinegar
2 cloves garlic, minced
1 Tbl chopped fresh thyme
1 tsp cracked black pepper
10 cured black or green (or combo) olives, pitted, and chopped
1/3 cup olive oil

Roll the cheese into a 4-inch log. Slice into 1 inch thick rounds and place in shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours up to 1 week. Before serving, let stand at room temperature for 20-30 minutes to warm. 

Apple Tartes Tatin

Basically, these are little mini individual sized apple pot pies. Amazing.

Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 3

Apple Tartes Tatin
(Serves 4)
2 Golden Delicious Apples, peeled, cored, halved lengthwise
1 frozen puff pastry sheet, thawed
4 Tbl unsalted butter
4 Tbl water
1/2 cup packed light brown sugar
4 1-cup ramekins

Preheat oven to 425 deg. Using the ramekin, cut out 4 rounds from pastry sheet, allowing for about 1/2 in extra pastry around each ramekin. In large skillet, heat butter over moderate heat until melted, then stir in water and brown sugar. Add apple halves, and cook, turning frequently about 3-5 minutes or until slightly softened. Place one half of apple in each ramekin, top with sauce from pan. Top the apple ramekins with the pastry rounds, letting the edges hang over the side. Cut 'X' in center of each pastry round to vent. Place ramekins on baking sheet, and place in over for 20 minutes, or until pastry is puffed and golden brown. Cool for 2 minutes. Invert a plate over each ramekin and carefully lift ramekin off of apple and pastry onto plate. Serve with vanilla ice cream. 

Sole en Papillote

En papillote, means "in parchment", but this is basically fish in little packets. Instead of parchment paper (which looks pretty cool when opened table-side for presentation), I use tinfoil. Same taste.

Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4


Sole en Papillote
Tinfoil
4 Tbl olive oil
4 fish fillets (sole, or other white fish)
Salt/Pepper
Parsley
1 small sweet onion, sliced thinly
1/2 pint of cherry or grape tomatoes, halved
4 Tbl white wine
8 slices of lemon
4 artichoke hearts, drained and quartered
4 tsp capers, drained
4 cups baby spinach, stems trimmed

Preheat oven to 425 deg. Take 4 pieces of tinfoil, each large enough to cover fish into a packet. Drizzle 1 Tbl of olive oil onto each tinfoil piece in center. Put one piece of fish onto oil and turn over repeatedly to coat in oil. Season both sides of fish with salt and pepper. Place fish on tinfoil, top with onion slice, tomatoes, white, 2 lemon slices, artichokes, and capers. Sprinkle parsley over top of everything and fold tin foil around fish and vegetables and seal into a packet. Place tinfoil packets on a baking sheet and place in over. Cook for 10-12 minutes. For serving, place one cup of spinach on a plate, then top with contents of fish packet when cooked. 

Roasted Carrots

Thanks to Lindsey Gallo for this one.

Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 4


Roasted Carrots
Sliced carrots
olive oil
Salt
Pepper

Preheat oven to 450 deg. Toss carrots with salt, pepper, and olive oil. Spread carrots out on baking sheet. Put in oven for 1 hour.

Roasted Chicken

I use one of those ceramic chicken roasting thingies where you can put liquid into the center cup and then you place the chicken over that. Sound right? You can get a chicken roaster at like Bed, Bath, and Beyond for like $30 and it's nice to get the beer (or wine or whatever) flavor in the chicken.

WARNING: this makes a mess in your oven. And if you truly "roast" the chicken at 500 deg, instead of 475 like I have listed, your oven might smoke and set off your smoke alarm. I wouldn't know anything about this. My friend told me it happened to him. I swear.

Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 5


Roasted Chicken
3-4 lb whole chicken
1 lemon, halved
1 beer
4 whole garlic cloves
4-6 Tbl butter
Kosher salt
Black pepper
Favorite dried herb

Preheat oven to 475 deg. Remove giblets, livers, etc from chicken cavity. Gently place your fingers in between chicken and skin and try to loosen skin from chicken slightly. With salt, pepper, and herbs in your fingers, try to rub some of the seasoning on the chicken below the skin, being careful not tear the skin. Take butter table spoons and place under skin as well. In cavity of chicken place garlic cloves and lemon halves. Pour beer into center cup of chicken roaster and place chicken, legs down, on top of cup of beer into roaster (being careful not to let garlic or lemon fall out). Season all of outside of chicken skin with salt, pepper, and herbs.

Place chicken in oven and roast for 50-60 minutes, or until juices run clear and skin crispy.

You can use some of the liquid in pan when chicken is fully cooked to make your gravy, but most would recommend you separate the fat first, which I don't have the patience or gadgets to do.

Buffalo Chicken Lettuce Wraps

This is a BIG shout out to my cousin, Loretta, in Molokai for introducing me to this amazing recipe.

Cheesy factor (1 no cheese, 10 all cheese): 0
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): done in slow cooker so I guess 10??


Buffalo Chicken Lettuce Wraps
Head of iceberg lettuce
4 boneless, skinless chicken breasts
1 celery stalk, cut into 4 pieces
1 celery stalk, finely chopped
Buffalo Sauce
1 cup chicken stock
Salt/Pepper
Ranch dressing (optional)
Salsa (optional)

Season chicken breast with salt and pepper. Place chicken breast, 4 celery pieces, and chicken stock into slow cooker. Cook on low for 8-10 hours or high for 4-6 hours. When cooked, shred the chicken in the crock pot, with liquid, continually adding buffalo sauce until desired buffalo taste. Serve shredded chicken in lettuce wraps, topping with additional buffalo sauce, chopped celery, ranch or salsa (all optional).

Carne Asada Style Tacos

Cheesy Factor (1 no cheese, 10 all cheese): you can't have tacos without cheese
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): excluding marinating time, 2

Carne Asada Style Tacos
1.5-3 lbs flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 tsp salt
2 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

Lay the flank steak in a large baking dish. In medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of 2 limes, and olive oil. Season with salt, pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides, cover, and marinate in refrigerator for 2-8 hours.

Heat 1 Tbl of olive oil or vegetable oil in a skillet over medium-high heat. Cut the marinated flank steak into small cubes or strips. Cook, stirring constantly, until cooked through and most of liquid has evaporated.

Serve meat with warm tortillas, and chopped white onion, cilantro, lime juice, shredded cheese and salsa (optional).