Slow Cooker Flank Steak Fajitas (Clean Eating)

Once again... a recipe taken from the 100 Days of Real Food blog that we made our own.

This was my first time to ever make home made tortillas, and let me say--they were a hit! Not always perfectly shaped, though! :) Afterward, we broke up extra tortillas into pieces and baked them at 375 for a few minutes. They made wonderful chips! Keeping that as a note for next time--making chips, pico de gallo, and guacamole would make this dish even better for entertaining.

Find the full recipe for the meat/veggie mixture and the tortillas here:

http://www.100daysofrealfood.com/2011/12/19/recipe-slow-cooker-flank-steak-fajitas/

Dorsett Additions: 

1. We used extra tortillas to make chips
2. We used organic sour cream, organic monterrey jack cheese, organic avocados, diced organic tomatoes, and organic cilantro to dress up the fajitas when serving.

Yes, you have to turn your head to see it. I'll get on later and rotate :)

Tortilla Soup (Clean Eating)

Sooooo a recent inspiration to eat cleaner and live healthier led me to the 100 Days of Real Food blog. (http://www.100daysofrealfood.com) The next few posts (or maybe every post from here on out; we shall see!) will be "clean eating" recipes. Although I found these recipes on the 100 Days of Real Food blog, we made some additions and substitutions that kind of made them our own as we tested the waters. I wanted to share these amendments with friends who are also embarking on this challenge (and with you, of course!)

I am excited that most everything we have tried thus far has been delicious and BETTER than previous similar recipes. The husband is still somewhat skeptical, but he has openly admitted that the meat, veggies, spices, and just overall flavor are better when we buy organic/local (you're welcome, honey!) He doesn't love the Whole Foods price tag, though, so there is definitely some budget research to be done with this new pet project of mine. 

Without any further delay--let's talk about this Tortilla Soup. This recipe TRUMPS the previous Taco Soup post. If you're not into clean eating, that recipe will still suffice. I, however, think that we have moved on. (The moment we tasted this soup was similar to the first time we tasted Chipotle and we forever forsook Moe's and Qdoba, if that makes any kind of impact to y'all) 

In order to give credit where credit is due, you may find the recipe here: 

http://www.100daysofrealfood.com/2011/03/28/recipe-tortilla-soup/

Dorsett Additions/Amendments: 

1. We added about 1.3 cups shredded chicken (extra we had left over/frozen from another home made soup.) 

2. Mushrooms (just a few we threw in there)
3. One chopped bell pepper 

4. A pinch of cayenne pepper (some like it hot) 

5. We chose to garnish with avocados, organic cilantro, organic sour cream, and organic monterrey jack cheese. 

Let me know how it works out for you, and if you have any other suggestions for additions/amendments! :)

Shrimp Diane

Although we are totally smitten with Birmingham, there are a few things we miss about our coastal hometown. One of the top items on that list is fresh shrimp straight from the Gulf/the Bay. Bradley's aunt made this delicious dish for us recently, and of course I had to get her recipe. Now when we have fresh shrimp on hand (it isn't too often, but hey... it happens), we know just what to do with it!

Ingredients:

1 3/4 lb. shrimp (heads and tails still on)
1 medium sized onion
1 rib celery (or more if you like)
1 1/2 sticks unsalted butter
1/4 cup chopped green onions
1/2 tsp minced garlic
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp basil
1/4 tsp dried thyme
1/8 tsp dried oregano
1/2 lb sliced mushrooms
3 T chopped fresh parsley for garnishing
Rice
French Baguette

NOTE: First things first... this recipe IS NOT to be doubled. If you need to make more than this batch will yield, just buy double the ingredients and make TWO pans worth on your stove. Trust me...

Step 1: Start with the shrimp stock.
Take the shrimp, and de-head/tail them. Keep the heads and the tails in a separate dish. Take all heads and tails and put them in a pot with the 1 medium onion and celery. Cover with water. Simmer for 4 to 8 hours, replenishing water as needed to keep about 1 quart in pot. After you take off the heat, strain the stock and throw away shrimp parts. Set aside stock for immediate use. If you made extra, you can easily freeze this so you will not have to do this step next time!

Step 2: In a large skillet, melt 1 stick of butter over high heat. When it's almost melted, add the green onions, garlic, and all the dried seasonings (I like to measure these out ahead of time and put them together in a small container. Makes it easy to just pour the mixture of dried seasonings into the butter). Stir well. Add shrimp and cook just until they turn pink (be careful not to overcook shrimp, as they can easily become hard) Add mushrooms and 1/4 cup of stock. Add remaining 1/2 stick of butter in chunks. Continue cooking, shaking the pan instead of stirring as much as possible. As the 1/2 stick of butter chunks are melting, add 2 tablespoons of stock and continue cooking until the mushrooms are soft. (You may add more stock if you feel like you need to. Most of the time I do, but that is a good starting point). Sprinkle the parsley on top as you finish up.

Serve IMMEDIATELY over rice with french bread.

The pictures below were last minute after thoughts. We plan on taking/uploading more step by step photos next time :) Stay tuned....

To Those Who Wait

Bethany Dillon never fails to describe my life in a song... I'm sure many of you can relate. Most recently, I have had a particular song on repeat for about four months.

As a planner/control freak/day-dreamer combo person, I am always looking toward the next step in life. Thinking about it, planning it out perfectly, and then doing what I can to make it happen. 

 Beginning during my first year of middle school, I couldn't WAIT for the next year to come so that I was eligible for cheerleading tryouts. Hours of wishing away the sixth grade went by as I worked tirelessly for my backhandspring and constantly contemplated what wonders cheerleading camp would hold.

After 8th grade graduation (ok, I was a little sad to leave my middle school buddies), I got right back into my swing of things buying freshman year school supplies and looking with wide eyes toward the first day of high school. During early high school, I couldn't wait until I was old enough to date and have a boyfriend (oh, and get my braces off!). Going on dates with a cute boy in his very own truck, him buying me chocolates and calling me his sweetheart....man there was nothing better. (right?) But once that milestone had passed, I was quickly counting down the days (ok maybe even the minutes) until I was a VARSITY cheerleader. Not to mention spending hours in pre-calculus class drawing out my Azalea Trail Maid dress designs and writing elaborate notes to/texting my boyfriend (at the expensive of my grade, no doubt).

Oh, the olden days.... 

At the end of high school, I did dread leaving everything behind for college. My heart ached for the things I was leaving behind, and I wondered what I could do to make the future look as bright as what I was departing. My suffering was real, but brief. I was thirsty and ready for my independence just as much as the next girl. When I entered into a long term relationship in college, I didn't suppress visions of diamonds and white dresses, and detailed dreams of how awesome that would be (as if dating were a phase that I wanted to hurry and be done with in my life, not a unique God-given season of happiness). After the question was popped and the ring was on my finger, I was almost immediately ready to be DONE with wedding planning and ready to be living the "dream" together in our very own place. Home made dinners, cuddling up on our couch and watching tv, not having to say goodbye at night... you know, the works! 

The dating days

A sweet brand new couple

Once married for a certain amount of time, I began slipping right back into my tried and true old habit. I began looking toward more "next steps" in life. Visions of stunning white dresses and shiny diamonds were replaced by moments featuring first homes, re-models, new furniture, puppies, career-oriented successes, monogrammed onesies, sippy cups, and soccer games (maybe not a mini-van). 

As I enter into my final semester of graduate school, I find myself currently preoccupied with finding a job after I walk across that stage in May. Not only that, but our lease will be up in May. We know the area we want to purchase a home in, and all of our friends/church/fun things occur over that way. Checking the real estate listings like its my job and pinning home-improvement ideas is how I spend most of my current free time. Always living for/stressing over that next step. One sweet, glorious, long-awaited moment arrives, and I immediately look with anticipation and anxiousness toward planning the next.   

What about this moment? What about now? What about the season of life I am blessed to be living? (excuse the cheese, this is not about to be a carpe diem moment. I promise.) 

But more importantly, what about the Lord's plan for each moment (the good and seemingly bad times)? What about this series of gifts that He has given me that I have pushed to the side in favor of looking toward the next gift I expect from Him? What about what He wants to teach me during each specific season? What am I missing out on by doing this?


Now as I face this season of life, I pray that the Lord would give me the strength and the peace to wait in His presence-and to wait there infinitely satisfied. For Jesus to be my heart's treasure... not to set my sights on the next best thing I'm hungering to have or be a part of. I look back on all the amazing times throughout my life, and I wish I would have taken time to glorify the Lord more for what He gave me. I wish I had waited on Him and listened, even through times I considered "suffering". For what is my real goal in life? Who/what am I really here for? 

Ultimately no amount of my own planning, no amount of stressing, fretting, pouting, or even doing (for all of us proactive, craft-pinning, go-getters) can compare to what He can do with a waiting heart. 

WAIT upon the Lord, for He can do more in your waiting than you can do in your own doing.

Or as Elisabeth Elliott would put it: 

Let us not try to make sense of these trials, but make the most of it.Wherever you are, be all there. Don’t waste it. Live to the hilt of every situation that is the will of God. Our vision is so limited, we can hardly imagine His love, a love that does not show itself in protection from suffering. 
The deepest spiritual lessons are learned by waiting until we can honestly learn to pray "THY WILL BE DONE" 



But they who wait for the Lord shall renew their strength; they shall mount up with wings like eagles; they shall run and not be weary; they shall walk and not faint .Isaiah 40:31

For God alone, O my soul, wait in silence, for my hope is from him.  Psalm 62:5

Oh, and thanks, B.Dill! You should definitely check her out if you haven't already.


http://www.youtube.com/watch?v=oFf-WaFJRTI



"To Those Who Wait"

I am waiting on You,
I am waiting on You.
You say You’re good to those who wait.

My heart’s discouraged,
So I come to You expectant.
You say You’re good to those who wait.

Lord, today You know what I need to do,
But You can do more in my waiting than in my doing I could do.
So I won’t run anymore.
I’m waiting on You.

Oh, wretched man that I am!
Free me from my distractions.
You say You’re good to those who wait.

Then confession and repentance
Find me in the quiet.
You say You’re good to those who wait.
Now I know You’re good to those who wait.

Lord, today You know what I need to do,
But You can do more in my waiting than in my doing I could do.
So I won’t run anymore.
I’m waiting on You.

Oh, my soul,
Wait upon the Lord.
Keep your lamp filled with oil.
Oh, my soul,
Be not deceived!
Wait for Him.
Don’t be quick to leave.

Lord, today You know what I need to do,
But You can do more in my waiting than in my doing I could do.
So I won’t run anymore.
I’m waiting on You.

Mexican Cornbread

Another favorite I learned from Bradley's grandmother! I love how we have this spicy addition to the otherwise mild tasting Thanksgiving/Christmas comfort food spread every year.

Just one of the many perks of getting married---you gain a whole lot of new and delicious recipes. :)

Ingredients: 

1 can creamed corn
1 cup plain corn meal
1 tsp salt
1/2 tsp baking soda
1/3 cup all purpose flour
2 eggs lightly beaten
3/4 cup milk
-------
1 can jalepeno peppers, chopped (or you can chop your own if desired)
1 cup sharp cheddar cheese (bag style or grate your own)

Directions: 

Mix all the ingredients above the dotted line into a large bowl. Pour half of the mixture into greased baking dish. (I prefer to use pans slightly smaller than the 9x13. Maybe like an 8x8 or the one pictured) Spread peppers and some of the cheese on top. Pour the rest of the mixture on top of this, and then the rest of the cheese on the very top.

Bake at 350 until golden brown. (you just have to hang around and watch it)

Ginger Cookies

Tis the season... for ginger cookies! These are a great fall and holiday season treat, and are great for party-going/party hosting. Thanks to my husband's grandmother, I have a new favorite cookie.

Favorite part: what newlywed wife doesn't jump at the chance to spend a little time with her beloved kitchen-aid? :)

Ingredients:

3/4 cup vegetable shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups sifted all purpose flour
2 tsp. baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
additional sugar for rolling cookies


Preheat oven to 350 degrees. Line cookie sheet with parchment paper or nonstick baking mats.

Cream shortening and sugar thoroughly.
Add egg and molasses and beat until incorporated.
Sift together flour, baking soda, cinnamon, cloves, and salt. Add to mixture.
Roll dough into balls about 1 inch in diameter. Roll balls in sugar. Place 1.5 inches apart and flatten slightly with fingertips.

Bake 12 minutes. Cool on wire rack. Store in resealable plastic bags.

Redneck Enchilada Bake (Semi-Healthy Style)

If you haven't noticed, the Mexican/Southwest theme is a popular one around these parts. We love anything good and spicy that you can douse in cheese and sour cream :)

This recipe is an adaptation from a Weight Watchers one I found on Pinterest. We forgot some things at the store and had to use what we had on hand, which made it turn out even better in our opinion! It was super easy to do, which made it worth the while on a busy weeknight. I'm not a huge enchilada person, but my husband is obsessed. He gets them every time we eat out at a Mexican restaurant, and he loved this dish. Although it's not technically the real McCoy as far as enchiladas go, it's a pretty legit knockoff that got this enchilada-hater to taste and approve. (Ladies, it's not a really "light" meal, so plan to have a small portion and some fresh veggies on the side. Most recent fave=sliced tomatoes.)

Ingredients: 

1 (10 ounce) can enchilada sauce (We used old el paso medium)
1 (8oz) can tomato sauce
1 16oz can reduced fat (or whatever you want) refrigerator biscuits (we used pillsbury)
green onions, chopped
1 small can diced green chiles
fat free sour cream
1 bag 2% mixed mexican flavor cheese (or if you want to grate your own, feel free!)
**Meat (see complicated note below)
    1 Onion (chopped)
    1 Bell pepper (chopped)
    Hidden Valley Ranch Dips Mix packet
    chili powder, ground cumin, garlic powder, onion powder, and crushed red pepper
    browned ground turkey
    1 cup cooked shredded chicken breast

**Now, let me just say that we forgot to buy the 1 pound of lean ground turkey that the original recipe called for. HOWEVER, we made tacos last night, and had some ground turkey (already seasoned) leftover from that. It wasn't going to be enough, so we looked in the freezer and found a Ziploc of 1 cup shredded chicken breast that we had boiled and frozen a while back when we had leftover after a recipe. So, we threw the two together in the pan and used that as our meat. I kind of liked the combination of two different kinds of meat, and I think it gave it some extra flavor since we had already seasoned the taco meat the night before. Let me put below the recipe for our taco meat so that you can copycat that if you want to do this weird combo of meats yourself (or spice JUST chicken or JUST turkey in the same way) If you plan to make this recipe the night after tacos that way you already have the meat prepared, you are a smart cookie. Then it REALLY is the easiest recipe in the world!
-1 pound ground turkey browned. Then add 1 packet Hidden Valley Ranch Dips mix. Then, add 1 TBS chili powder, ground cumin, garlic powder, and onion powder. Also add 1/4-1/2 TBS crushed red pepper. Mix altogether and DO NOT ADD WATER. Add in the chopped onion and bell pepper and let simmer for just a minute. I let the vegetables stay slightly crunchy.

Whew! Now that we got THAT out of the way....

Preheat your oven to 350 degrees. Prepare (or just add!) meat to pan. Pour in the enchilada sauce, the tomato sauce, and the chiles. Add the green onions and stir until well combined. Take a casserole dish (preferably a fun, southwest themed one like the one pictured below) around the size of 8x11. Cut the biscuits into fourths and layer them across the bottom of the well-greased pan. Then, pour the meat mixture on top of the biscuits. Finally, add the cheese on top. (Yes, we used the whole bag.... don't judge!)

Bake for 25 minutes (or until bubbly and looking done on top)

Serve with a generous amount of sour cream, and voila! Or should I say, HOLA! :)

Side Note: I really need to get a fancy girl camera and improve my food-tography. It looks much more appetizing in person, I promise. Iphone 4 cam is not doing me any justice here!