South of the Border

Tonight we decided to add some spice and flavor into our dinner. The season has made a big turn to hot ... no more cold spells. Therefore our menu planning has to switch too. During Spring and Summer we tend to grill more and have mexican several times a week. So I decided to try some new recipes ...

Menu:

Carne Asada
Spanish Cauli-Rice
Guacamole with radishes and oranges

Carne Asada

1.5 to 2 lb Top Sirlion (grass fed from New Dawn Farms)
2 T. oil (coconut)
1 t. cumin
1 t. smoked paprika
1/2 t. oregano
1/2 t. garlic powder
1 T lime juice


Sliced meat into strips and set aside. Mix the remaining ingredients in a bowl and add meat. Let marinate in the refrigerator for several hours.

Heat skillet to medium high heat and add 2 T oil. Saute meat in batches.

Serve with Cauli- Rice ...


Spanish Cauli- Rice

1 med. head of cauliflower, grated
2T oil
1 c. fresh style salsa
1 t. salt
1/2 t. garlic powder
1 t. cumin
1 t. chili powder
1/2 t. smoked paprika

Heat large skillet and add oil. Then add all spices and salsa. Very carefully add you riced cauliflower and stir to coat with spices and salsa. Cook for about 15 min on med low heat.


Enjoy! We sure did!