Carne Asada Fajitas

Carne Asada Fajitas - Logan Bohman
1 lb flank steak
Extra Virgin Olive Oil
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
flour tortillas
Guacamole
Sour cream
Spanish Rice

Rub:
1 tsp paprika
½ tsp dark brown sugar
½ pure chile powder
½ tsp kosher salt
¼ tsp freshly ground pepper
¼ tsp ground cumin

Combine all the rub ingredients in a bowl. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray the vegetables with oil. Grill over direct medium heat until tender, turning once. The onion will take 8-10 minutes and the peppers with take 6-8 minutes. Cut the onion and peppers into bite size pieces. Grill the flank steak over direct high heat until cooked through to desired doneness (about 15-20 minutes). Let it rest for 10 minutes before carving against the grain into ¼ inch slices. Fill the warm tortillas with sliced meat, onions, peppers, and guacamole down the center. Wrap and serve warm.

If you like Peanut Butter...

Then you will love these! Chocolaty Peanut Butter Cupcakes
1 pkg plain devil’s food cake mix
2 Tbsp unsweetened cocoa powder
1 1/3 c buttermilk
½ c vegetable oil
3 large eggs
1 tsp vanilla extract
24 peanut butter cups

Preheat the oven to 350 degrees. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend on low for one minute. Top and scrape down the sides. Increase speed to medium and blend 2 minutes more. The batter should look thick and combined. Pour the batter into lined cupcake tins. Push in a peanut butter cup into each tin. Bake until the cake springs back lightly when touched, about 18 minutes. Cool while preparing the frosting.

Fluffy Peanut Butter Frosting
1 c creamy peanut butter
8 Tbsp butter, room temperature
2 c powdered sugar, sifted
3 to 4 Tbsp milk
2 tsp pure vanilla extract

Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy for 30 seconds. Stop and add the sugar, milk, and vanilla. Blend on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, about 1 minute more. Blend in up to 1 Tbsp of milk if the frosting seems too stiff.

Enjoy!

Em

Nacho Libre Night

see my blog for details of our night!

Banana Licuados
2 c ice
3 c 2% milk
splash of vanilla
1 ½ Tbsp sugar
3 large bananas

Blend until smooth and enjoy.

BBQ Chicken CPK Salad
Salad:
½ head iceberg lettuce
½ head romaine lettuce
12 large fresh basil leaves, dieed
1 lb jicama, chopped
2 c shredded Monterey jack cheese
1 c canned black beans
1 c canned sweet white corn kernels
3 Tbsp chopped fresh cilantro
2 lb ripe tomatoes diced
½ c sweet/spicy bbq sauce
¼ c green onions
tortilla strips

Herb Ranch Dressing (if you don't have time to make this dressing, just use your favorite ranch...it's still good!)
½ tsp dry mustard
¼ tsp cold water
2 ¾ c mayonnaise
1 c buttermilk
7 Tbsp sour cream
2 ½ Tbsp apple cider vinegar
1 ½ Tbsp scallions (greens and whites)
2 tsp minced garlic
2 tsp minced fresh Italian parsley
1 ½ tsp Worcestershire sauce
1 tsp minced fresh dill
½ tsp minced fresh oregano (1/4 tsp dried)
½ tsp freshly ground black pepper
¼ tsp minced fresh basil

Chicken:
1 1/3 Tbsp olive oil
1 1/3 Tbsp minced garlic
2 tsp soy sauce
2 tsp salt
4 boneless skinless chicken breasts
¼ c good sweet/spicy bbq sauce

To make the ranch dressing, use a fork to stir the mustard and water, forming a paste. Set aside for 10 minutes. Add all the remaining ingredients to the bowl and use an electric mixer at low speed to blend together until smooth. Try not to incorporate too much air into the dressing. To make the chicken, preheat a grill or broiler. Mix together the olive oil, garlic, soy, and salt. Marinade the breasts at room temperature for 15 minutes. Grill or broil until cooked through (5-6 minutes per side). Chill thoroughly and then cut chicken into cubes. Toss with the bbq sauce to coat well. Mix all ingredients for the salad and top served with chicken, bbq sauce, and dressing. Garnish with scallions and tortilla chips.

Fried Ice Cream
1 quart vanilla ice cream
2 c crushed frosted flakes
1 ½ c sweetened coconut flakes
3 large eggs
3 Tbsp sugar
vegetable oil for frying
hot fudge
caramel sauce
whipped cream

With an ice cream scoop, form 4-8 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap or in place in cupcake tins. Freeze for at least 2 hours. In a bowl, combine the cornflake crumbs with the coconut. Spread the mixture in a shallow dish. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes. In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream and serve immediately.

So much fun! Enjoy!

Pan Cream Cheese Sugar Cookies

1 1/2 cups sugar
1 cup butter, softened
8 oz. cream cheese, softened
1 egg
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour

Cream sugar, butter, cream cheese, egg and extracts. Combine dry ingredients. Add a little at a time to creamed ingredients. Set aside. Grease jelly roll pan with a vegetable spray like Pam. Add just a little flour to the dough to keep it from sticking as you work with it. Spread dough in pan with a knife. Bake at 350 for 20-25 minutes. Do not overbake.

Frosting:

1/2 cup butter, softened
4 ounces cream cheese, softened
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
dash of salt
half-n-half cream add to get right consistency

After cookies have cooled, add frosting. Cut into squares and enjoy.

Kathy

5 Minute Dinner

I found this recipe in Better Homes and Gardens awhile ago. I tried it tonight because I had a tiny bit of Pesto left over that I wanted to use up. It was so simple and delicious. I sat Sophie down to play but it was ready so fast she didn't even get to play! This has a great simple pesto recipe if you don't have any on hand. I just used a little store bought pesto and it was great as well. Serve with a little salad or bread and you're set. Dinner in 5! Enjoy!

Ravioli with Spinach Pesto

9 oz pkg 4-cheese ravioli

12 oz. baby pattypan squash, halved, or yellow summer squash, halved and sliced 1/2 inch thick

3 ½ cups fresh baby spinach

½ cup torn fresh basil

¼ cup bottled Caesar Parmesan vinaigrette salad dressing

Shredded Parmesan cheese (optional)

Cook ravioli according to package. Add the squash the last 2 minutes of cooking time. Drain. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed. You can also use store bought pesto. Just use about 2 Tbsp. Toss ravioli mixture with pesto. Sprinkle with cheese.