Marinated Flank Steak or (Greatest Fajita Meat EVER!!!)

Ok, SO sorry I'm a little behind on this one....Had some meetings through the beginning of the week that has had me a little tuckered out. So let's get right to this week's challenge. We actually stumbled upon the "Fajita" side of it by experimenting and couldn't have been more impressed with how great it was!

INGREDIENTS:

1/2 cup vegetable oil                             1 Tbsp Dijon mustard
1/3 cup soy sauce                                  2 cloves garlic, minced
2 Tbsp fresh lemon juice                       1/2 tsp ground black pepper
1 1/2 Tbsp Worcestershire sauce        1 1/2 pounds flank steak
1/4 cup red wine vinegar

DIRECTIONS:

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Then put in meat and make sure every piece is thoroughly "soaked". Pour ALL contents (Meat and Marinade) into a large "Zip-lock Freezer Bag". Let it refrigerate for 8 hours or overnight.
2. Preheat grill for medium-high heat
3. Oil the grill grate. Place steaks on the grill and discard the marinade. Grill the meat for 3 - 5 min each side or to one's desired "doneness".
4. ENJOY!!!

***Here is where the Fajita part comes in!!!! Now, after following the previous instructions, we ate the steak "as is" and really enjoyed it, but we had leftovers....You can slice up the meat immediately if you want to make Fajitas, but here is what we did:

• Simply put the cooked meat in another zip-lock bag and put back in the fridge overnight. This allows those cooked-in flavors to really be absorbed into the meat for an excellent taste!
• Reheating is easy. Simply put meat in a dish and put a little water on the meat (to keep it from drying out), cover, and place in microwave for around 2 -3 minutes or until meat is to desired temperature!
• Have all the Fajita side items you desire for your own personal touch and dive into the flavor!

This is good for a group or just a few people because the meat, once it's cooked, will last a while in the fridge or freezer and reheating in the microwave is a breeze, making for a very easy to make/convenient meal! I really hope you enjoy this and look forward to hearing from those who decide to have a great "Fiesta"!


Now for the Daily Bread:
"So do not fear, for I am with you;
do not be dismayed, for I am your God.
I will strengthen you and help you;
I will uphold you with my righteous right hand."
Isaiah 41:10

Unbelievable Chicken!!!

Ok, The way I will do this is post at least one "Challenge" at the beginning of every week for you to make before the next Challenge. So for this week, I've chosen a VERY popular recipe I found online that is what I call, "The Fool-Proof-Recipe for Grilling Chicken Breasts"! It turned out great my first try!
SO:

Ingredients:

1/4 cup cider vinegar                                      1/2 cup brown sugar
3 Tbsp prepared coarse-ground mustard         1 1/2 tsp salt
1 lime (juiced)                                             Ground black pepper to taste
1/2 lemon juiced                                             6 Tbsp olive oil
3 cloves garlic (peeled and minced - I buy the already minced garlic in a jar at the grocery store)
6 skinless, boneless chicken breast halves (thicker the better in this case)

Directions:

1. In a large bowl: mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper. Whisk in the olive oil until everything is mixed well. (Now I usually do this in a large plastic mixing bowl for which I'll explain later). Place chicken in the mixture. (I do this one at a time and make sure each piece is soaked thoroughly and just leave them in the bowl) because you then cover it and place in the fridge to let it marinate for 8 - 12 hours overnight....I highly recommend 12. I recommended the plastic bowl since it's cheaper and easy to clean! 
2. Once marinaded, preheat outdoor grill, I've been told indoor is fine as well. Make sure grate is slightly oiled so the chicken wont stick.
3. Place chicken on the prepared  medium-high heated grill and cook 4 - 7 min per side, depending on thickness of chicken to get tender results and you see the juices running clear. If grill is on HIGH, turn it down or the chicken will burn to the grate from the marinade so make sure it's closer to medium-high. (I know from experience).  

And it's that simple! I have cooked up to 50 of these at one time for a Christmas Party event and it turned out great as well as a simple dinner with the family! This is a tough one to mess up to the point you can't eat it, but if you do need a "Redo", please don't give up because I promise that once you get this down, it will be in your top two  BEST recipes for chicken!!! Please let me know how it turns out!

Daily Bread:
“These things I have spoken to you, so that in Me you may have peace. In the world you have tribulation, but take courage; I have overcome the world.” John 16:33
                              

Let's Start With Bacon Wraps!!!

Here is a simple recipe that I tried for a group event and it was a huge success! I could eat these all day!

Here are the Ingredients:
8 oz. Chives/Onion Cream Cheese
1/2 c. Shredded Cheese
1/4 c. Chopped Almonds, "Toasted"
3 Tbsp. Orange Marmalade (Found in the peanut butter & jelly section of store.
12 - 24 Slices of Bacon (I use the Hickory Smoked for a sweeter flavor...also, thicker/longer is best!)
48 Club Crackers (AKA one box will be plenty)

Preparing and Cooking:

1. Now, for the Almonds, I couldn't find chopped AND toasted, so I bought a bag and chopped them myself in my food processor. Once done, mix the 1st Four ingredients until it reaches a smooth/creamy consistency best reached by using a standard mixer or (a "Kitchen Aid" will do). Cover and Chill.

2. Cut bacon in half. Brown it in the oven - DO NOT cook crisp - maybe about 1/2 done by leaving in oven about 5-6 min on each side on 380 deg. Once browned, let bacon drain. I use paper towels.

3. Spread cheese mix b/t two crackers like a sandwich. Wrap with bacon and place on Nonstick sprayed bun/sheet pan seam side down. (Say that last phrase 3 times faster!)

4. Place in 350 deg. oven for 25 - 30 min.

Once it has finished cooking, allow to cool, then place in serving container using paper towels to separate and absorb excess draining from bacon. 

FOR REHEATING!!!

1. Microwave wraps for about 1 min.

2. Place in 350 deg. oven for 3 - 5 min.

3. Enjoy!!!

About the "Simple Recipes"

I decided to do a blog regarding recipes that I've gained from friends and family throughout my college years through now. Some are perfect for college, but they range from meals to snacks to something you may want to make for a "Potluck" meal.  Either way, every recipe I post will be one that was a hit when I cooked it for a group of people and if I can do it, you should be able to easily cook it too!

Also, some of these are from searching for the best recipes online regarding a content, such as the "Unbelievable Chicken" recipe that I'll post later. This happens to be the BEST chicken breast recipe I've found online. Please feel free to give feedback and post your own version of the recipe if you believe yours to be better/easier.  Also, if you would like me to search/find/post something for you that you would like to try (Say you've never had a "Ham and Cheese Casserole"), just let me know and I'll test it out and post it for you! These aren't recipes for gourmet chefs, but they are for someone who no longer lives with mom, yet they still want a good meal!