The New Year got off to a rocky start for me.
I had spent the first day of 2014 feeling absolutely miserable but glad that once it had all came to pass, I got to find a new little outlook on life and my current situation.
With that being said, I honestly didn’t think about making resolutions this year. What’s the point when all I’d end up doing is breaking them by the first weekend of January anyway. But as I tried to find things to occupy myself today, I realized that I needed goals– a sense of purpose.
In college, I’ve always worked well with having a planner. Scribble down lists, notes and deadlines only to scribble them the day or week after and feeling such a sense of accomplishment once a task (or more realistically, an assignment) is done!
Since I am (unfortunately) no longer in college, I have yet to use a daily planner but that doesn’t mean I shouldn’t have lists or notes to jot down somewhere. Thus, for 2014 I have decided on three food resolutions.
One. Giving up red meat. I realize that giving up pork such as bacon or sausage or just simply pork will be difficult. Who doesn’t love bacon? Personally though, I am a sausage person. Patties, links, both… That would be my meat of choice at breakfast and giving up red meat would just mean eliminating half the reason I love breakfasts so much. But in an attempt to be more conscious of what I eat, I think this would be a good start.
Two. Giving up (unnecessary) cheese. To put it in the words of Mark, cheese can be unnecessary. I had never heard of such a thing until I met him. I always thought cheese was necessary. Quesadillas, pizzas, dips… I could go on forever but I guess he’s right. I could always go for a sandwich sans the cheese. No cheese in my burritos or tacos. No cheese on my eggs (cries, I love cheesy eggs). It seems like an expensive price to pay, but to quote Mark, “Oh, you’ll live!”
Three. Giving up cigarettes. Yes, yes. I’ve read all the articles, statistics, comments and received more than enough judgmental looks to warrant me to come to this decision. Honestly, I’ve also given some of those judgmental remarks. But this year, I will be making an actual effort to say no. Actually say no when I reaaaally want to say yes. I’m quite nervous to take this on but optimism should get me somewhere, right?
With that out of the way, I was really excited making dinner tonight. Maybe it because the process seemed to tedious so it had to yield a phenomenal result. Or maybe because it’s from one of my favorite Food Network stars. Or maybe because it’s my first time making it all from scratch. Or it’s all of the above! Either way, I was excited.
I’ve never really had Tex-Mex food until I came to the States. We had Chili’s back home but I’ve always stayed on the safe side of the menu. I remember eating my first burrito under the shade of a tree in between class on campus and thinking, why haven’t I had this before? Burritos are yummy but burrito bowls are so much better to me. And don’t even get me started on Chipotle. I’m really starting to think it’s a cult… (not complaining though!)
Tonight I made chicken and beef fajitas with lots of bright, crunchy peppers and warm wheat tortillas. I’m starting to learn my way around Tex-Mex cooking. Chili, tacos and now marinated grilled meat. My meat-loving man does not complain! I took the extra step of making guacamole and dinner was complete.
Chicken and Beef Fajitas
Recipe by Ree Drummond, from The Pioneer Woman
12 oz. flank steak
2 chicken breast
1/2 of a medium-sized red, green, yellow and orange bell pepper
2 medium yellow onions
1/2 cup olive oil
3 tbsp Worcestershire sauce
3 cloves garlic, minced
1/3 cup lime juice
1 tbsp ground cumin
1 tbsp chili powder
1/2 tbsp red pepper flakes
1 tbsp salt
1/2 tbsp black pepper
1 tbsp sugar
Mix together ingredients for marinade in a small bowl.
Clean and prepare meat. Stab chicken breast with fork to allow for flavors to seep into the meat. Pour 1/3 of the marinade over steak and another 1/3 for the chicken. Make sure to marinade both meat in separate dishes or baggies. Julienne peppers and onions and pour remaining marinade over the vegetables. Leave to marinade in fridge for at least 2 hours.
Heat grill and cook beef until preferred wellness. Cook chicken in a pan or on grill until done. Heat up pan with a some oil and saute vegetables. I like mine a little charred yet still crunchy so I cooked it on high but constantly stirring so it doesn’t burn.
Assemble ingredients on a warm tortilla and serve with cheese, sour cream, salsa or guacamole.
What’s your first memory of a good Tex-Mex dish?