Marinated Skirt Steak, Brussel Sprouts, Apple Pie Filling

Marinated Skirt Steak

Serves 3-4

  • 2 lb skirt steak
  • 1/4 cup oyster sauce
  • 1/4 cup lime juice
  • 3 tbsp soy sauce
  • 3 cloves garlic pressed or minced
  • 2 green onions roughly chopped
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper

Trim skirt steak of all membrane (this will make it tough when grilling). I recommend visiting your local butcher to get the best cut. In a large ziploc bag, marinate steak with all ingredients in refrigerator for 2-4 hours. Make sure your grill is really hot (600-700 degrees F). Cook for about 3 minutes on each side for med rare, 3.5-4 minutes for med. You can use a meat thermometer if you’d like. RARE: 120°F – 125°F; MED RARE: 125°F – 130°F; MEDIUM 130°F – 135°F. Let sit for at least 10 minutes! With a very sharp knife slice against the grain.

You can improvise:

  • Slice steak and serve in fajitas or tacos (or use the left overs for this!)
  • Try using this marinade on the skirt steak’s cousin, the flank steak
  • If not using a grill use a very hot cast iron pan

 

Brussel Sprouts with dried cranberries and walnuts

Serves 4

  • 1 lb brussel sprouts, core sliced off then sliced lengthwise into 3-4 pieces
  • 2 tbsp extra virgin olive oil
  • kosher salt
  • ground black pepper
  • 1 cup dried cranberries
  • handful crushed walnuts

In a medium pan heat olive oil over med. Add brussel sprouts. Season generously with salt and pepper. Sauté for 7-8 minutes or until brussel sprouts reach desired tenderness. Add water 1 tbsp at a time if pan becomes too dry. Stir in cranberries and walnuts. Serve.

You can improvise:

  • add your favorite kind of nuts (pecans are yummy too!)
  • Try a different dried fruit like blueberries or apricots!

 

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Apple Pie Filling

Yield: 1 pie

3 lb Granny Smith apples peeled and cut into similar size slices
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
2 tbsp brandy
1 tsp vanilla extract

Stir all ingredients together. Layer in your favorite pie crust shell/homemade pie crust. Bake!

You can improvise:

  • Try a different type of apple
  • Add your favorite liquor instead of brandy. Experiment!
  • Serve it in an apple crumb or turnover. You aren’t limited to a pie!

 

 

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Strawberry, Pineapple, Banana Smoothie: an Adi’s Kids Kitchen Experiment

Happy New Year, everyone! I’m down in ATL at the moment spending time with my little cousins and family. Naturally, we had to get into a little smoothie making fun for breakfast. Now, my two little cousins are so picky.. Will not eat fruit, vegetables, or anything with a “weird” texture. You can imagine the kind of food in this house then :o.. haha. So, while I’m down here, my mission is to sneak some more nutrients in, without them knowing it 😉

Here goes nothin’ in Adi’s Kids Kitchen:

1 1/2 cups frozen strawberries and pineapples
2 small bananas (or 1 medium)
juice of 1 grapefruit
2 tbsp plain greek yogurt plus a dollop for serving

BLEND until smooth.

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And here’s the result (please take note of the Duck Dynasty pjs)

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Look at that face! It was a success! Mission complete 😀

You can IMPROVISE on this recipe too:
Use any kind of frozen fruit you like.
Use orange juice instead of grapefruit.
Use a different flavor of greek yogurt (like vanilla).

Wishing you all good health, happiness, and love in 2014!