Cilantro Chimichurri Flank Steak seasoned, quickly grilled and served sliced with fresh cilantro chimichurri sauce and sides. This is one of our go-to summer dinners for dining on the patio. Flank steak is relatively light because it’s a leaner type of meat. I like to serve with a fresh tomato avocado salad and some pinto beans. Serve flank steak cooked to medium and sliced against the grain. It grills up quickly making it a perfect weeknight recipe or al fresco dining on the patio. Topped with plenty of cilantro chimichurri, a blend of fresh cilantro, garlic, red wine vinegar, avocado oil, agave, salt and pepper, for an unbelievable amount of…
-
-
Greek Pasta Salad made with penne rigate and plenty of vinaigrette with cucumber, kalamata olives, bell pepper, grape tomatoes and feta. Everyone needs a go-to pasta salad. One that comes together in a pinch and is packed with flavor. This Greek Pasta Salad checks all the boxes. It’s colorful, flavorful, and has no mayo, which means you are good to set it out with no worry. Let the sun shine, let the people mingle….your salad is safe. I mean it’s so good that I’m sure it will be gone in no time anyways. Make this pasta salad a meal! Add your favorite protein to the mix. I like grilled shrimp.…
-
Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette. This is a salad to be shared. Layered on a big serving platter and set out to eat amongst friends. Wedge salads are a fabulous way to showcase your favorite toppings. Mini wedge salads are a little easier to eat because they are cut into smaller wedges. This means more toppings per bite ratio. Crisp iceberg lettuce is cut into small wedges and layered with thinly sliced radish, red onion and cilantro. Next add slices of creamy avocado and crumbled queso fresco cheese. This all gets topped with large shrimp that…
-
Chorizo and Jack Enmoladas are flavorful enchiladas coated in earthy mole sauce topped with Monterey Jack cheese and baked until bubbly. Perfect for serving with a side of roasted jalapenos or your favorite rice and beans. Top with salsa, like our Roasted Salsa Verde, a mild green tomatillo salsa and serve with a side of Mexican crema. This recipe makes extra mole sauce, so make sure to save some for later and freeze in Ziplock bags. Think making mole is a little too grueling? It’s really pretty easy, just don’t get intimidated by the long ingredient list. Gather everything you need and have it all measured out and ready to…
-
OUT WEST Roasted Jalapeno Burger piled high with bacon, onion rings, cilantro lime crema, creamy jack cheese and a buttery brioche bun. Roasting jalapenos brings out so much flavor. We often have them as a side dish with our Mexican inspired meals. So, of course, the next obvious thing would be to add them to a burger! Do you leave the seeds in or take them out? I leave them. We do like it spicy, but in this recipe, there is enough going to counteract any extreme heat. The cilantro lime crema adds a nice saucy zing while cooling the heat from the roasted jalapeno. It’s easy to whip up…
