A few of my favorite things

I feel the need to share a couple of my favorite recipes from last week.  So hold on to your pants, grab a fork and try not to drool too much!

By far, my absolute favorite creation of the week: Honey Teriyaki Turkey.  Served with a mix of broccoli & cauliflower on the side, this flavor explosion made me feel like I was in heaven.  I didn't miss the rice or bread at all.  The only thing I wish I would have done is spent some time on the veggies too but I was working with what I had in the kitchen and a tight budget this week. 



Honey Teriyaki Turkey

Ingredients

1 tsp. honey
1/4 C. rice vinegar
1/4 C. Organic Tamari soy sauce
4 garlic cloves, minced
2 teaspoons peeled and finely grated fresh ginger (can do more to taste)
Sea salt and ground pepper, to taste
1.5 lb turkey tenderloins, cut into 1 inch medallions
Pineapple chunks (I don't remember how many I had...)

Directions

In a food processor, mix garlic and peeled ginger until minced. In Ziploc bag, mix honey, vinegar, soy sauce, garlic, ginger, 1 teaspoon salt, and 1/2 teaspoon pepper (salt and pepper to taste...). Add turkey and toss to coat. Place in fridge and let sit for 30 minutes.  (Seriously, that's all I did and it was great.)

In a large skillet, empty the bag of turkey and all of the mixture as well as the pineapple and cook on medium heat, turning the turkey often until the turkey is nearly cooked through.   Remove only the turkey from the pan and place on a platter.  Cover with foil and keep warm. 

Continue cooking the pineapple in the rice & soy mixture until the pineapple is soft and the mixture is reduced about half.  Add the turkey back to the skillet and mix to coat evenly.  Cook until the turkey is done (most likely it is already finished since the turkey will have continued to cook on the platter) and serve.

BEWARE: the pineapple will be VERY FLAVORFUL.  I ate it in chunks with the turkey.


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The other favorite from the week were the Steak Fajitas.  I ate the mixture on a bed of baby spinach.  So, so good.  The husband made this.  I have a recipe from Allrecipes that I, as usual, changed to suit my personal tastes, handed him some pen scratchings and he ran with it.   I like things crispy you see...  :)

The original: http://allrecipes.com/recipe/slow-cooked-steak-fajitas/detail.aspx

And the changed!

Slow-Cooked Steak Fajitas

Ingredients

1 (1 1/2-pound) top loin steak
1 (14.5 ounce) can diced tomatoes with green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 tablespoon minced fresh cilantro

Directions

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 2.5 hours.

Saute the onion, green pepper and red pepper in a little olive oil until crisp-tender.  Remove from heat and sprinkle with cilantro. 

Serve together on a bed of spinach (or tortillas, who am I to judge) and add cheese, salsa, etc. Whatever you'd like.