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Post Info TOPIC: MMMMmmmmmm..........YummmY !!!!!!!! Mexican!!!


RV-Dreams Family Member

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MMMMmmmmmm..........YummmY !!!!!!!! Mexican!!!


Actually someone stopped by with all these ingredients and asked me if I was willing to prepare it , so I did and was amazed at the simplicity of the marinade and how intense the flavoring was when it was finished......

they brought back the recipe from a Chicago restaurant trade show and wanted to try it!!!.........guess they will be serving it in there restaurant now.



-- Edited by Lucky Mike on Saturday 8th of June 2013 07:23:00 PM

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My Service dog and life partner " Nikki"......Klee Kia Miniature Husky....(she Runs the ship!!)

We are not lost in the Woods.....Just Extreme boondocking!!!!!!



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marinade

1 small lemon

1 small lime

1 bunch of celantro

1 lg. green sweet pepper

1 lg. Red sweet pepper

1.  Habenaro pepper.....this is not really necessary unless you like hot food

1. sweet onion

1lb london broil or your choice of grilling beef or substitute and use boneless chicken breast!!

1/4 cup Tequila....(if your a sipper use more please....LOL)

 

prepare marinade

emulsify lemon and lime complete rind and all add celantro &( Habinaro) finely chopped and tequila place in a container and marinate meat in it for 2 hrs. or more

when ready start the grill ......grill peppers and onion then cut into strips.........grill the meat and serve on tortillas with sour cream & salsa or add it as part of your mexican dinner!!!!

 

just made this and it is to die for!!!!!!biggrinsmilesmilebiggrinwink

 

 

 

 

 

 

 



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 1998 ...Harney Renegade DP  class A

rers1@mail.com

 

My Service dog and life partner " Nikki"......Klee Kia Miniature Husky....(she Runs the ship!!)

We are not lost in the Woods.....Just Extreme boondocking!!!!!!



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Oh my god, sound great! We just had a late Mexican lunch.
You celebrating?

Sherry

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Our "Rolling Rest Home" 2013 Trilogy 3650RL dragged by a 2005 GMC Sierra 4x4 Diesel Dually -SOLD

2015 Casita Spirit Deluxe 17 on the way.

Kids: Paris (AKA Kitty)  & Sadie



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OK.  Let me get this straight.  Someone that owns a restaurant came by with the ingredients and asked YOU to prepare it?

Uhhh.....

......were you just the guinea pig or food taster on this event?

Be careful of "new friends," Mike.

Terry



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He is a really good friend Terry......we have a couple of business ventures together and he opened a pub in the historic district of Portsmouth Nh on the water......Very nice place!!


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 1998 ...Harney Renegade DP  class A

rers1@mail.com

 

My Service dog and life partner " Nikki"......Klee Kia Miniature Husky....(she Runs the ship!!)

We are not lost in the Woods.....Just Extreme boondocking!!!!!!



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Now that sounds yummy! It will fit well down here in our northern suburb of Mexico!

I think I'll give it a go with a london broil and have some folks over for dinner. Here in Texas all the locals know you can't beat the HEB brand marinated chicken fajitas. No one I know makes their own!

Here's my recommendation for a side dish. Easy, summery and healthy. It's my go to potluck dish these days!

Southwestern Black Bean Salad


Servings: 13 • Size: 1/2 cup • Old Points: 1 • Weight Watcher Points+: 2 pt
Calories: 79.5 • Fat: 3.5 g • Carb: 12 g • Fiber: 3 g • Protein: 3 g • Sugar: 1 g
Sodium: 127 mg (without the salt) • Cholest: 0 mg
Ingredients:

15.5 oz can black beans, rinsed and drained
9 oz cooked corn, fresh or frozen (thawed if frozen)
1 medium tomato, chopped
1/3 cup red onion, chopped
1 scallion, chopped
1 1/2 - 2 limes, juice of
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado, diced
1 diced jalapeno (optional)

Directions:
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

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Carol

Carol Kerr Welch

Wife to Jeff, "Mom" to Chuy; Retama Village Resident

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Realtor specializing in RV and 55+ Communities in the Rio Grande Valley

 

 



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Thanks, Sherry!  I have always wondered if there was a way to keep cilantro longer than its usual lifespan!

Also, do you know if you cut the top off of chives (green onions) to eat or cook with, leaving the root intact, and place it in a cup of shallow water, it will continue to grow?  You would be surprised that it can grow up to 1" just overnight!



-- Edited by Mary Sunshine on Monday 10th of June 2013 10:51:30 AM

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sun.gifJo & Craig: Class of 2014!

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Ok, love the recipe sharing and love cilantro so here's my contribution: when you buy a bunch of cilantro cut about 1/4" off the bottom stems, don't wash, and put in jar/glass of water just covering an inch or two of stems in the refrigerator and cover with the clear bag produce comes in. Remove quantity needed wash and use. Lasts up to 4 weeks if you change water every few days.

Sherry

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I don't know where I'm going but I'm on my way. - Carl Segan

Our "Rolling Rest Home" 2013 Trilogy 3650RL dragged by a 2005 GMC Sierra 4x4 Diesel Dually -SOLD

2015 Casita Spirit Deluxe 17 on the way.

Kids: Paris (AKA Kitty)  & Sadie



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Chives and garlic are my favorite 2 plants in the RV......

__________________

 1998 ...Harney Renegade DP  class A

rers1@mail.com

 

My Service dog and life partner " Nikki"......Klee Kia Miniature Husky....(she Runs the ship!!)

We are not lost in the Woods.....Just Extreme boondocking!!!!!!



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Mary, I tried that with romaine but left my romaine planted in the Host garden at our last campground because it grew great roots in the water 😥. So it does work with romaine can't wait to try it with green onions. Like your chives and garlic Mike.

Sherry

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I don't know where I'm going but I'm on my way. - Carl Segan

Our "Rolling Rest Home" 2013 Trilogy 3650RL dragged by a 2005 GMC Sierra 4x4 Diesel Dually -SOLD

2015 Casita Spirit Deluxe 17 on the way.

Kids: Paris (AKA Kitty)  & Sadie

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