Saturday, June 27, 2009

Prices Dropping at Wal-Mart?

This morning my wife and I went shopping in Wal-Mart and noticed that prices had dropped over last weekend. Although the cost of meat is still high, I noticed that milk, soda and dry goods were down over last week.

We have been lowering our food budget by using more and more coupons. In fact, we save an average of $7-$10 per week and that's not even trying very hard to find coupons. We have been using and other websites to find coupons. Additionally, we have been purchasing more store brand products. If you have noticed at Wal-Mart, their store brand is moving away from colorful boxes to just plain white boxes. I applaud Wal-Mart for helping cut costs and saving us money.

Thanks, Wal-Mart!

Brisket on Sale at Wal-Mart!

I picked up a very good looking untrimmed brisket (13.5 lbs) for .87 cents per pound. With the 4th of July weekend coming, I'll be smoking a brisket and serve baked beans, potatoe salad and fresh corn on the cob. I think I'll even make some ice cream.

Wednesday, June 24, 2009

Recipe for Carne Asada Fajitas

2 ripe Hass avocados
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1 teaspoon paprika
½ teaspoon dark brown sugar
½ teaspoon pure chile powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin

1 flank steak, about 1 pound and 3/4 inch thick, trimmed of any surface fat
Extra virgin olive oil
1 medium red onion, sliced crosswise into 1/3-inch slices
2 medium red or green bell peppers, seeded and cut into flat sections
4 flour tortillas (10 inches)
Tabasco® sauce

1. Scoop the avocado flesh into a medium bowl. Add the remaining guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.
2. In a small bowl combine the rub ingredients. Lightly brush or spray the flank steak on both sides with oil and then season evenly with the rub. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling.
3. Lightly brush or spray the onion and bell peppers on both sides with oil. Grill over direct medium heat (350°F to 450°F) until tender, turning once. The onion will take 8 to 10 minutes and the bell peppers will take 6 to 8 minutes. Cut the onion and bell peppers into bite-sized pieces. Grill the flank steak over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Wrap the tortillas in a foil package. Grill the package over direct medium heat to warm the tortillas, about 2 to 3 minutes, turning once.
4. To serve, cut the flank steak against the grain into 1/4 inch slices. Place the warm tortillas, sliced meat, onions, peppers, and guacamole in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce to taste. Wrap and serve warm.

Friday, June 5, 2009

Honey-Lime Chicken Salad with Tomato and Avocado

With the hot days of a Texas summer already starting, I have been using my grill to cook some cool dishes. This is a great cool dish for a summer outdoor meal. I hope you enjoy it.

Prep time: 30 minutes
Marinating time: 1 to 2 hours
Grilling time: 10 to 12 minutes

3 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

4 boneless, skinless chicken breast halves, 6 to 8 ounces each
2 ripe Hass avocados
1 tablespoon fresh lime juice
1 pint cherry tomatoes, cut into halves (or quarters if large size)
2 tablespoons minced fresh chives

1. In a small bowl whisk the marinade ingredients until the honey is dissolved.
2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place the bag in a bowl and refrigerate for 1 to 2 hours, turning occasionally.
3. Remove the chicken from the bag and discard the marinade. Grill over direct medium heat (350 degrees)