I apologize to any readers waiting in anxious anticipation to find out what we had for supper last Thursday night. We had enchiladas and they were great. I made the similar enchiladas to the version I have made before only without the chicken and using store bought chipotle enchilada sauce. We also had an extremely time-consuming yard sale over the weekend, so I did not get a chance to blog about cooking.
Since things have settled down, I can share last night's tasty meal with you. We had steak tacos based on a Cook's Illustrated recipe. Flank steak is rubbed with a spicy marinade before being seared in an hot skillet. These were so much better than standard ground beef or chicken tacos. And, they were just as easy to make.
I made this spicy yogurt sauce to serve with the tacos (and with the enchiladas we had Thursday):
1/2 cup plain yogurt
1 Tab torn cilantro leaves
generous dash of cayenne pepper
generous dash of cumin
Stir together all ingredients.
About Me
- Shannon Carden
- My husband Art and I have two children: Jacob, our two year old son, and Taylor Grace, our daughter who was born in June. I love staying at home with the kids- playing, feeding, teaching, and more feeding. I also love to cook- and eat. I regularly experiment with new recipes as well as repeatedly prepare our tried-and-true favorites. I try to give my family healthy foods: I believe fruits and veggies are best, and fruits and veggies cooked at home are even better. I am also a realist: homemade fresh food is not always feasible. Cooking healthy creative food that my family will willingly eat is the challenge I chronicle in this blog. I'm not writing this blog to judge anybody: we eat a lot of Pepperidge Farm goldfish. On at least one occasion, Jacob has had nothing but fast food fries for both lunch and supper. Through this blog, I hope to provide inspiration for home cooks and to receive some in return.
No comments:
Post a Comment