I love cooking, I think it comes from my mom's love of cooking! I hate baking tho! I hate measuring out ingredients. Most of my recipes are just thrown together, either by taste or sound. Weird, I know, it's how i roll! Stay tuned for my fav recipes! :)
I found this super fab recipe at The Good Recipes
I made it last night and it is def a keeper!!
- 1 Tablespoon of sesame oil
- 2 - 6 ounce Ahi (Also known as Yellow Fin) tuna steaks
- salt and pepper to Taste
- marinade / Dipping Sauce
- 1/ 2 Cup of low sodium soy sauce (Who needs the extra sodium, right?)
- 1 lime (juice and Zest - If you want more lime flavor, add another)
- 1- 2 cloves of garlic Minced
- 2 Tablespoons of honey
- 1 Tablespoon of sesame oil
- 2 Tablespoons of Freshly Chopped cilantro leaves
How to make it
· Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.
· Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
· Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.
- Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.
- Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
- While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
- Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.
- Remove and serve with the reserved dipping sauce.
OMG! So good!! Go make it and thank me later:)
Shredded Beef Tacos
(Amazing pic to come)
Ingredients:
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime
Serve with:
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime
Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Cilantro
Freshly squeezed lime juice
Fresh Salsa
Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
