yum numero two

Ok, so I grabbed you with dessert first. Tricky....

From the wonderful Nelya of the inspiring(every post) Head Over Heels blog, we receive the second installment of our recipe gig. This is so good. So good.

Chili-Rubbed Skirt Steak and Romaine-Heart Salad

Adapted from Martha Stewart Everyday Food Cookbook, November, 2006

http://www.marthastewart.com/recipe/chili-rubbed-skirt-steak)

We ate this all summer long. Seriously. All.Summer.Long. And by we, I don't mean myself and the dear man while the boys ate the usual standbys, pasta, hotdogs, and such. Nope, all four men ate this delicious, easy peasy steak and when I say eat, I really mean devoured. Yep, it's that good. Coupled with a nice green salad dressed in that creamy, yummy dressing and our favorite Nan bread (hello Publix Deli) brushed with olive oil and grilled to crisp perfection, you have a lovely, delicious meal.

Ingredients

Serves 6-8

• 4 teaspoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons light-brown sugar
• 1 teaspoon dried oregano
• Coarse salt and ground pepper
• 2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
• 1 tablespoon olive oil

Directions

1. Heat grill to high. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
2. Place the steaks directly on grill, and grill 3-5 minutes per side for medium-rare. Or to your preferred state of doneness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes.
3. Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.

And if you still have room, may I suggest these gorgeous, gooey, close to sinful macaroons. You can never go wrong with an Ina recipe, but just to up the sinful factor, once cooled, I dip these glistening beauties in some melted chocolate...just half of the cookie mind you. I know you're not supposed to melt chocolate in the microwave, but I put my semi-sweet chocolate chips in a microwave safe bowl, nuke them at 10 second intervals, stir each time...continue until melted. Works like a charm every single time. Just dip and repeat. Then, pile them up on a simple white plate and watch how quickly they disappear! Recipe can be found here:

http://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe4/index.html

Thanks, Nelya. How delicious is this? Coming soon....be inspired by the creative mind of Mise over at Pretty Far West.

(steak image via Martha Stewart macaroons unknown)

.yum, week one.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Adapted from Bon Appetit, February 2009

Ok, adventurous ones, let's get started! For the rest of you who are on the fence, jump over and join in. We have about 18-20 people so far for our easy, but secretly sweet, recipes club/swap/whatever.Email me and join.

The thing I adore about this recipe is it is SO simple, yet the flavor makes it seem like you did something special. If you felt like adding some ground beef or turkey, it would only take a couple additional minutes to saute and stir it into the beans. The possibilities are endless.

Serves 4

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese(I use a bit more)
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. It is also great in warmed taco shells, just scoop the mixture in and serve. That is how I make it. So good. So easy. Swear.

Okay! Get crackin! Our next wonderful recipe will be provided by the always inspiring N. at Head Over Heels blog and will show up sometime soon. Might be a knish. Might not.