Beef Fajitas

Source
1/2 C Canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper
1 1/2 pounds flank steak
Combination of peppers – red, yellow, orange, green and onion, sliced.
Olive oil
Salt

Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.
Preheat grill for medium-high heat.
Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Slice meat thinly going across the grain
While meat is grilling, saute onions and peppers in olive oil and salt until tender.
Serve with meat on a tortilla. Add sour cream, guacamole and or salsa.

Coconut Curry Soup

Source

*Serves 4-6

2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch (or smaller) pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro

3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, cayenne pepper, brown sugar, and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

*Just like the picture, I filled a bowl half way with rice and then ladled on the "soup." Think of it more as a stew, though. It shouldn't be too soupy.

Brazilian Lemonade

Source

 4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Cinnamon Bun Popcorn

Source:  click here

Ingredients:
2 regular size bags of popcorn, de-kerneled ( you can used air-popped or something NON buttery. I have used Orville Redenbacher's "Tender White")
1 c. chopped pecans
1 c. brown sugar
3/4 t. cinnamon
1/2 t. baking soda
3 squares of white almond bark
1/4 c. Karo syrup
1 stick of butter
1 t. vanilla

Combine the following in a large glass bowl:
1 c. brown sugar
3/4 t. cinnamon
Add:
1/4 c. light Karo syrup
1 stick butter
Melt in the microwave for 30 seconds, then take out and stir. Microwave for 2 minutes then stir. Two minutes again. Bowl will be very hot! Stir well.

Now combine in a small bowl:
1 t. vanilla
1/2 t. baking soda
Add this to the caramel mixture. It will foam and fizz. When fizz goes down, quickly pour over popcorn mixed with chopped pecans in a very large bowl (maybe even two bowls to have room to mix). Work quickly here. Mix well. Microwave for another 30 seconds and stir again.

Melt three squares of almond bark in a mocriowave safe bowl stirring every 30 seconds until smooth. Spread popcorn out over a sprayed cookie sheet and then drizzle on melted almond bark.
*I like to toss it ALL in almond bark although the recipe calls for a drizzle. I use the same amt.- 3 squares.