#33 House Party!

Had a birthday/house warming party. Grilled beef and chicken fajitas with onions and bell peppers. Served with bean soup, rice, queso dip, rice and for dessert, cheesecake and key lime pie (see previous posting for pie recipe). Ironically, for the first time EVER I made good rice! All was good and had a good time! :) Unfortunately we made too much food, so we'll have lots of great leftovers.


Beef Marinade

Ingredients
3 limes, juiced
2 green onions, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground anise seed (optional)

Directions
1.In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
2.Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.


Rice

1 cup uncooked rice
2 cloves garlic, minced
2 cups cold water
½ onion
1 tablespoon chicken bouillon
¼ cup tomato sauce
Roma tomato, chopped into 8 pieces
1 teaspoon cumin powder (or seeds crushed into powder)
1 chili pepper, sliced lengthwise
1 tablespoon olive oil
Salt to taste

Preparation:

Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

(Serves 4)

Chicken Marinade

Juice of one lime
1 Tsp cumin
2 Tbs olive oil
1 tsp montreal steak seasoning
2 Tbs honey
1 1/2 tbs chopped cilantro
4 chicken breast halves

Combine lime juice, cumin, honey, oil and steak seasoning. Season chicken with salt and pepper. Coat chicken in marinade and refrigerate for 12 - 24 hours.