Cuban Steak and Beans

1 orange

4 limes

4 clove(s) garlic, crushed with press

1 tablespoon(s) ground cumin

1 (12-ounce, 1/2 inch thick) beef top sirloin steak

1 large (8- to 10-ounce) red pepper

1 can(s) (15-ounce) no-salt-added black beans 

2 cup(s) corn kernels, fresh or frozen (thawed)

Directions

1. Into small bowl, finely grate 1 teaspoon peel and squeeze 2 tablespoons juice from orange; finely grate 1 teaspoon peel and squeeze 1/4 cup juice from 2 limes. Stir in garlic, cumin, and 1/8 teaspoon each salt and black pepper.
2. Place steak in resealable bag. Add half of citrus mixture. Seal bag; turn to coat. Let stand. Chop pepper, drain and rinse beans, and cut remaining limes in half.
3. Heat 12-inch heavy skillet on high. Coat steak lightly with nonstick cooking spray; add to pan. Cook 1 to 2 minutes per side for medium-rare (145 degrees F) or until desired doneness. Transfer to cutting board.
4. To skillet, add red pepper and corn. Cook 3 minutes or until tender, stirring. Add beans, remaining citrus mixture, 1/4 cup water, and 1/8 teaspoon each salt and black pepper. Cook 3 to 4 minutes or until mostly dry, stirring. Slice steak. Serve with bean mixture and limes.

I got this recipe from Good Housekeeping magazine.  I would not recommend it.  The bean/corn side was good but I did not think steak had much flavor.  

Megan-1/5
Jesse- 2/5

Black Magic Cake

Ingredients

1 3/4 cup flour

2 cups sugar

3/4 cup Hershey cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup strong black coffee

1 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla

Directions

Combine dry ingredients in bowl.  Add eggs, coffee, buttermilk, oil and vanilla.  Beat 2 minutes on medium speed.  Better will be thin.  Grease and flour two 9 inch cake pans.  Bake at 350 degrees for 30-35 minutes.  

Icing

2/3 cup butter softened and creamed

2 oz unsweetened chocolate melted and cooled

3/4 tsp vanilla

2 tsp milk

2 2/3 cup confectioners sugar

Combine first 4 ingredients.  Add confectioners sugar a little at a time while beating.  

Let cakes cool and spread with icing.  

I got this recipe from my Aunt Claire.  They make it for all of their family member's birthdays.  After making it I can see why it is requested.  I am not a coffee drinker so I was a little worried about the recipe since it has coffee in it but the cake did not have a coffee flavor.  Highly recommend.

Jesse- 5/5

Megan- 4.5/5   

Chocolate-Hazelnut Banana Bread

• 5 tablespoons chocolate-hazelnut spread (such as Nutella)
• 3 tablespoons plus 1 teaspoon canola oil, divided
• 3 tablespoons butter, softened
• 1/2 cup packed brown sugar
• 2 medium ripe bananas, sliced
• 2 large eggs 
• 6.75 ounces all-purpose flour (about 1 1/2 cups) 
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup whole buttermilk
• Baking spray with flour (such as Baker's Joy)
• 1/4 cup hazelnuts, coarsely chopped
• 1 ounce bittersweet chocolate, finely chopped

Preparation

1. 1. Preheat oven to 350°.
2. 2. Combine chocolate-hazelnut spread and 1 teaspoon oil in a microwave-safe dish; microwave at HIGH for 30 seconds or until melted. Stir. Combine 3 tablespoons oil, butter, brown sugar, and banana in a large bowl; beat with a mixer at medium-high speed until well blended. Add eggs, 1 at a time, beating well after each addition.
3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt. Beating at low speed, add flour mixture and buttermilk alternately to banana mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9 x 5-inch metal loaf pan coated with baking spray, and top with chocolate-hazelnut spread mixture. Spread remaining batter over chocolate mixture. Using a wooden pick, swirl batter. Sprinkle batter with hazelnuts.
4. 4. Bake at 350° for 55 minutes or until a wooden pick comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove bread; cool on wire rack.
5. 5. Place bittersweet chocolate in a microwave-safe dish; microwave at high for 30 seconds. Drizzle bread with chocolate; let stand until set.

I got this recipe from Cooking Light.  I made the mistake of mixing the chocolate-hazelnut with the batter so I did not have a layer of chocolate.  I think the bread would be better with the layer.  The bread was good but I prefer the other banana bread recipe I have on the blog.  Let me know which one you like better.

Megan-2.5/5

Jesse-3.5/5

Farfalle and Tarragon Grilled Chicken and Peppers

Ingredients

3/4 cup soy sauce divided

1/4 teaspoon ground ginger 

1 tablespoon tarragon

3/4 teaspoon tarragon

3/4 cups olive oil divided

3/4 teaspoon paprika

1 pound chicken breast

2 peppers red, yellow or green halved

12 oz bowtie pasta cooked

1 bunch green onions diced

8 oz crumbled feta cheese

3/4 teaspoon minced garlic

Whisk together 1/2 cup soy sauce, ginger, 1/4 cup olive oil, 1 tablespoon tarragon, 1/2 teaspoon paprika, 1/2 teaspoon pepper.

Place chicken and bell peppers in a shallow dish.  Add marinade.  Toss to coat.  Let stand for 30 minutes.

Drain chicken and bell peppers, reserving marinade.  Grill chicken and bell peppers over low heat, pouring marinade over top at start of grilling.  Grill 10-12 minutes on each side.  Remove from grill.

Cut chicken into bite-size pieces and slice bell peppers into strips.

Combine hot cooked pasta, remaining 1/8 cup of soy sauce, 3/4 teaspoon garlic, 1/2 teaspoon paprika, 3/4 teaspoon tarragon, 1/2 cup olive oil, 1/4 teaspoon pepper and green onions, tossing well.  Add grilled chicken and bell peppers, tossing well.  Add feta and toss.

This is a recipe I got from my mom.  It is very good warm when made and cold the next day.  This dish is requested a lot.  It also makes a lot so great for multiple days or a big group.  

Jesse-4.5/5

Megan-4.5/5