Categorized | Recipes

Posted on 06 May 2011 by KWBG

Fabulous Fajitas by CK
1/4 cup cilantro (fresh sprigs)
2 tbsp olive oil
4 cloves garlic (minced and mashed to a paste, add 1 tsp salt)
1/4 cup lime juice
12 7 – 8 inch flour tortillas (warmed)
3 bell peppers (thinly sliced)
1 onion (thinly sliced, we recommend red or yellow sweet onion)
2 lb flank or flat iron steak (trimmed and sliced into large strips)
1 1/2 tsp. cumin

In a large, heavy-duty freezer Ziploc bag, combine garlic paste, lime juice, cumin and olive oil. Seal and shake the bag to mix thoroughly. Place steak, bell peppers, onion and cilantro sprigs into the bag. Seal the bag, pressing firmly to remove air pockets. Flip the bag to evenly coat the steak and distribute vegetables. Refrigerate at least 2 hours or overnight to marinate. Preheat grill to high heat. Remove skirt steak from marinade onto a platter, leaving marinade and vegetables in the bag. Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm. Grill steak over high heat until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas and the seared pepper vegetable mix. Add guacamole, salsa, and sour cream, if desired

Rhubarb Meringue Cupcakes by BDM
Blend on low speed for 30 seconds:
1 pkg plain white cake mix
1 pkg vanilla instant pudding mix
2/3 c water
3 eggs
1/3 c vegetable oil
1 t vanilla
½ t nutmeg
Scrape sides of bowl and beat at medium for 2 minutes.

Coat one 16 oz bag of chopped rhubarb with ¼ c flour.
Stir into batter. Scoop 1/3 c batter into each paper lined
muffin cup. Bake at 350˚ for 18 – 20 minutes.
Will spring back when lightly pressed.

While cupcakes are baking, prepare the meringue:
Add ¼ t cream of tartar to
3 egg whites
Beat with an electric mixer on high speed until frothy.
Add ½ t vanilla and ⅓ c granulated sugar, 1 teaspoon at a time.
Continue beating on high until whites form stiff peaks.
Spoon 2 T meringue onto the top of each warm cupcake.
Swirl just to the edge. Increase oven temp to 450˚ and bake
cupcakes until meringue is just browned, 4 – 5 minutes.

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