This weeks menu

This weeks menu

Balsamic Glazed Steak Rolls - Using green and red peppers, zucchini, green onions, and asparagus.

Served with roasted red potatoes and going to attempt Roasted Balsamic Sweet Potatoes

Pork Loin Chops. Planning on just making them with apple and sage although this Pork Tenderloin with Pan Sauce had an amazing flavor so I might end up doing this instead. Its being served with green beans.

Cilantro Chili Chicken Skewers served with a side salad with snow peas and a citrus ginger dressing I have

If I don't use the apple in the pork I may try this for a lunch. Chickpea, Apple and Cashew Salad with Tahini Dressing

 Blackened Chicken and Cilantro Lime Quinoa 

and Steak Kabobs with pineapple, peppers, onion, and I'm not sure yet.

TGI Friday style Korean Tacos

Another meal I made this week (I'm writing these down so I don't forget them) was Korean tacos based off TGIFridays. I soaked fajita meat in soy sauce, brown sugar, rice vinegar, garlic, ginger and green onion. I fried it up and sliced it up and served it in corn tortillas with finely chopped lettuce (didn't have cabbage) and a sauce of soy sauce, vinegar, and sugar. I also had broccoli that I used some of the (boiled) marinade on, basmalti rice that I cooked with a bit of cilantro, basil olive oil, and ginger, and a side salad with soy ginger dressing.

Fragrant Shredded Beef Stew Recipe

I worked a weird shift yesterday/today so I threw this fragrant shredded beef stew in the crockpot early this morning before I went to bed for lunch when I woke up.

Ingredients

1 1/2 

cup of 

reduced-sodium chicken broth

1/4 

cup of 

sherry vinegar

2 

celery

1 

large onion

1 

large red bell pepper

3 

garlic

1 

tablespoon of 

ground cumin

1 

teaspoon of 

salt

1/2 

teaspoon of 

freshly ground pepper

3 

pounds of 

flank steak

1/2 

cup of 

packed fresh cilantro leaves

1/2 

cup of 

chopped pickled jalapenos

10 

corn tortillas

Preparation Instructions

Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.

Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

I did some tweaking based on what I had. I used red wine vinegar - I might use less next time. It was a bit sour or maybe acidic and I assume it may have been this? I used some chopped red, orange, and yellow bell pepper and some jarred roasted red pepper. I used a bottom round steak. I also used just a few whole jalapeno slices since I didn't want it real hot. I cooked it on high for about 5-6 hours. Any longer and it would have been overdone. It had cooked down more than the picture which I actually preferred. I just ran the fork around and it fell apart and I scooped it in a bowl with more cilantro, some green salsa, wished I had had an avocado, and ate it with corn tortillas. It was really great to wake up to.