THIS MONTH ON MOMMY DIARIES
So I almost feel like this is cheating for the weekly ingredient, but it does have cilantro in it, so here goes. By the way, we LOVE cilantro at our house! We use it in a lot of things, but this is what we had tonight, so I was thinking about it when I saw the ingredient of the week.
I buy frozen salmon at Costco or Sam's Club and they come prepackaged in serving sizes. I just defrost the meat, then put it on a piece of tin foil. We add whatever veggies we happen to have in the fridge, but tonight's was especially yummy, so here's what was in it:
One chopped zucchini
One lime (squeezed over the salmon before cooking)
One diced tomato
Cilantro, diced up small
One small chopped onion (whichever kind you like)
A few cloves of garlic, finely chopped
Just defrost the salmon (if you get frozen like me), put it all together in the tin foil and roast it on the barbecue for a few minutes on each side. It's really tasty! Even my husband will eat this, and he's not real big on fish.
I paired it with mashed potatoes and asparagus, but it is also good with rice and broccoli or your favorite veggie.
Do any of you have any tricks for naptime? If you can't keep your kids in bed, what about quiet time? We've tried it some, but again, it's hard to keep her motivated to stay in her room for quiet time.
Let me know if you have any good ideas...I'm all out!
3 pounds flank steak
1/3 cup vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 tsp each of salt, black pepper, white pepper, garlic powder, chili powder, dried oregano, ground cumin, and paprika
1. Marinade meat by pouring mixed marinade over steak in a large glass dish. Turn to coat both sides. Cover with plastic wrap and sit in refrigerator 1-8 hours.
2. Make the pico topping by combining the following:
1 white onion, chopped
½ cup chopped fresh cilantro
2 limes, juiced
1 tomato, chopped
3. Fry corn tortillas in hot oil, drain and set aside.
4. Cook meat by heating 1 tablespoon vegetable oil in a large skillet over medium high heat. Cut steak in thin strips. Cook in oil while stirring until meat is cooked through but not tough. Cook in batches as to not overcrowd in pan. Keep cooked meat warm by covering it.
5. Serve meat on tortillas with grated cheese and the pico salsa.
So there isn't really an amount to anything here, just make as much as you want. But when I make it, I make alot. So I'll give you what I usually do.
3/4 green pepper, chopped
1 lime, squeezed
1 chopped jalepeno (remember the seeds inside are what is really hot, so don't just chop the whole thing and put it in unless you like it REALLY hot... I'm telling you this from experience. Although, that batch did last a long time, because we couldn't put very much on each chip!)
1/2 onion, chopped
cilantro - optional
I cut the tomatoes first, and see how much I have, then add a small amount of everything and keep adding what I want until it tastes just right. But those amounts are generally what I end up using. Sorry, this is kind of generic but it gives you the opportunity to make your best salsa, just how you like it!
The question for this month is: How did you meet your husband? And/or how did he propose to you?
This is just too good to pass up! I saw this idea on a blog a few weeks ago, and as I've been trying to decorate my living room, I decided I needed some different pillows. Well, I found some very cute, very inexpensive placemats at Pier 1. Basically, the directions include 3 steps: