Carne Asada

• 3 pounds flank steak
• 1/3 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, minced
• 2 limes, juiced
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
•  
• Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended (we used the blender and it really helped it mix together well), then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.  Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.  Serve with taco toppings in taco shells or as burritos.

*Dustin actually grilled our meat before we cut it into strips (instead of frying it in a skillet) and it was really yummy that way.

(From allrecipes.com)

Grilled Potatoes and Onions

1 potato per person 

1/2 small onion per person
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Smoked paprika
Aluminum foil

Tear sheets (1 per person) of aluminum foil into about 16″ pieces. Fold each in half into a sqaure-ish and set aside.  Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick.  Slice onions about 1/8″ thick.  Place 1 potato in the middle of each foil square and dot with butter pieces.  Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it’s hard to add too much. Top each pile with onions.  Fold edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there’s not quite enough foil, wrap packet in another layer.  Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet.  These can also be cooked in the oven at 400 for about 15-20 minutes (just check on them to see how they’re doing) or in a panini press for about the same amount of time.

(From ourbestbites.com-can you tell this is my favorite site?!)

Taco Chicken

1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.


(From ourbestbites.com)

Spicey Honey Chicken

8 boneless skinless chicken thighs, about 2lbs (yes, we used chicken breasts)
2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well.  Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.  I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. After taking chicken off the grill, then drizzle with remaining glaze.

(From ourbestbites.com)

Pineapple Pork Tacos

1 chipotle chile plus 2 Tbsp. sauce (from one can chilies in adobo-we used La Costena brand)

3 Tbsp. honey

2 cloves garlic, crushed with press

1/2 small pineapple, peeled and cut into 1/2" thick slices

1 lb (3/4" thick) boneless pork chops

1/2 small white onion, sliced

1/4 c. cilantro leaves, chopped

8 corn tortillas, warmed (we used flour)

Preheat outdoor grill on medium. In blender, puree chili, sauce, honey, garlic, half of pineapple slices, and 1/4 tsp. each salt and pepper. Pour 1/3 c. sauce into pie plate; pour remainder into small bowl for serving. Add pork to sauce in plate; turn to coat and let stand. Grill onion and remaining pineapple 4-6 minutes, until tender, turning. Transfer to cutting board. Grill pork, thinly coated with sauce, 6-8 minutes or until meat just loses its pink color, turning once. Chop onion and pineapple and place in bowl. Stir in cilantro and 1/4 tsp. each salt and pepper. Cut pork into chunks; place in tortillas with pineapple mixture.

(From Good Housekeeping. It was a way yummy fresh Summer dinner!)

Soy Chicken

¾ c. soy sauce
1 c. mayonnaise
Chicken
Bell pepper, sliced (optional)

In a medium bowl, mix together the soy sauce and mayonnaise. Add the chicken, and turn to coat. Cover, and marinate for 30 minutes. Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil. Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade. Cook for about 10 minutes per side, or until chicken is firm and juices run clear.