I had grilled asparagus a while back at one of the restaurants here in town and it was to die for. I decided to buy some asparagus for the first time and try grilling it myself. I've been trying to incorporate different kinds of veggies in my diet, and asparagus is loaded with vitamins. If only it didn't make your pee smell funny. lol! This marinade turned out really good.
Ingredients
- 1 pound asparagus
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice (I omitted just because I forgot lol)
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1/8 teaspoon black pepper
- 3 cloves garlic, minced
- Cooking spray
Preparation
- Prepare grill.
- Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Place asparagus on grill rack coated with cooking spray; grill 5 minutes on each side or until asparagus is done.
J
ust a tip for grilling: Instead of placing each individual asparagus on the grill rack, thread them onto bamboo (or metal) skewers to keep them from falling in between the holes. Some people recommend putting a skewer through the top and bottom, but when I tried this mine started to snap in half so I just threaded it through the bottom of each one. Should look like a little fence when you're done :) Or you could use a grill pan, I've resorted to this method the past few times, much easier.
Every time Tony and I go and visit my padre in Mexico, he makes this fajita dish for us. I'm pretty sure it's just something he concocted one day at random. It's marinated steak, chorizo (a very flavorful pork sausage with many seasonings), mushrooms, poblano peppers, onions, and a dash of Worcestershire sauce. Top it with sour cream and some homemade guac and YUM! I can't even begin to tell you how much flavor this dish has, you'll never want regular fajitas again! Mine turned out a little bit spicy because of the type of chorizo I used. If you can find fresh chorizo from a mexican grocery store, BUY IT! You add it to everything and it tastes soo good.. chicken, eggs, you name it! This recipe ended up making 4 servings worth of food. Enough for leftovers the next day!
Ingredients:
- 2-3 marinated steaks (I bought montreal seasoned ribeyes and marinated them in a "Jack Daniel's Mesquite flavor EZ Marinade bag" for 6-8 hours, this marinade was delicious!)
-1 package chorizo (I found this at our commissary near the Bratwurst and sausages, the package I bought had 4-5 tiny sausages in them, some are just 1 big sausage)
- 2 onions, quartered then sliced
-2 poblano peppers, seeded and diced
- 5-7 cloves of garlic
-8 oz canned mushrooms, drained
-dash of Worcestershire sauce
-tortillas
-sour cream & Guacamole (optional)
Directions:
-Grill marinated steaks just enough to brown/sear them on each side. You don't want them cooked thoroughly or else they will end up overcooked at the end. Set steaks aside. (You could also pan sear them using a large skillet if you don't have access to a grill)
- Peel the casing off of the chorizo, and cook in a large skillet over medium to medium high heat. (Make sure it's ground up with a spoon like you would do with hamburger meat.) Once cooked thoroughly set aside.
-Drain some of the chorizo grease then add in onion, peppers, garlic, and mushrooms to same skillet and sautee over medium heat until nice and soft. While veggies are sauteeing, dice up your steaks into tiny bite-sized pieces.
-Add chorizo to skillet and let simmer for 10 minutes, stirring occasionally.
-Add diced steak to skillet, 5-6 shakes of Worcestershire sauce, and let simmer for 20-25 minutes. This is where your steak will finish cooking, it should be nice and juice by the time it's done, not overcooked. I made that mistake the first time and overcooked it, turned out too dry haha.
-Add fajita mix into a tortilla and top with sour cream and guac. Dig in!!
