I used to subscribe to several culinary magazines that I would get really excited about. I also used to use my printing allotment at Texas A & M for the purpose of printing off recipes from the internet. This has resulted in a 3 inch, 3 ring binder stuffed full of recipes I am sure I will never get all the way through.
Matt and I have decided to clean out our freezers. Both the inside freezer attached to the fridge and the deep freezer have several meals that need to be consumed. This means no new recipes with pictures for the next couple of weeks.
Bringing the two asides together-
I do not want to leave anyone out in the dark, thus I will pick a few random recipes as often as I can and post them here. If you wish to try them out...great. If not...fine. If you do try them out please comment about them after the fact. So...
8 poblano chiles
2 bunches green onions (about 12), dark green tops trimmed
2 pounds skirt steak, cut crosswise into 6 inch wide pieces
4 garlic cloves, minced
Coarse kosher salt
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
salsa of your choice
Prepare grill on high heat. Grill chiles and onions until charred all over, about 3 minutes for the onions and 5 for the chiles. Transfer onions to a plate and cover with tin foil to keep warm. Transfer chiles to a large bowl, cover with plastic and let stand 15 minutes. Peel and seed, cut into 1 inch wide strips. Transfer to onion plate and keep warm. Rub steak with garlic, sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes on each side for medium. Transfer to cutting board and let stand for 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips, transfer to onion and chile plate. Serve beef, chiles, onion, avocado, and salsa wrapped in tortillas with lime wedge (and a Corona) on the side.
And just for the heck of it here is something completely different:
Italian Chicken and Vegetable Soup (by Paula Deen)
2 tablespoons of olive oil
4 boneless, skinless chicken breasts cut into bite sized pieces
1 small onion chopped
1 cup sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
2 (14.5 ounce) cans chicken broth
Grated parmesan for topping
In a large pot, heat olive oil over medium-high heat. Add chicken and cook for ten minutes stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, tomatoes, and chicken broth. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Top with parmesan and serve with crusty bread if desired.