Monday, March 29, 2010

Mexican Flank Steak with Brown Rice

An absolute favorite of mine!! I found this recipe in a magazine a few years ago and have used it so much that the recipe has seen much better days! So I figured it was time to share it here for everyone and a place for me to store it :)

Mexican Flank Steak with Brown Rice

1 lb. beef flank steak, fat trimmed
3 dried New Mexico or California Chilies, rinsed,
stemmed, seeded and cut into 1 inch pieces
6 Tbsp lime juice
1 Tbsp minced garlic
1/2 tsp cayenne
about 1/2 tsp salt
2 cups brown rice
1 Tbsp vegetable oil
1 lb. red & yellow bell peppers (about 2), rinsed, stemmed,
seeded and thinly sliced lengthwise
1 red onion, peeled and slivered lengthwise
1/4 cup chopped fresh cilantro

1. Rinse beef and pat dry; cut across the grain into 1/8 inch thick slices and place in a bowl. In a blender, cover dried chilies with 3/4 cup boiling water; let stand until chilies are soft, about 15 minutes. Add lime juice, garlic, cayenne and 1/2 teaspoon salt and whirl until smooth. Pour over beef, cover and chill for 30 minutes.

2. In a 3 to 4 quart pan over high heat bring 4 cups water and the brown rice to a boil. Cover, reduce heat to low and simmer until liquid is absorbed and rise is tender to bite, about 45 minutes.

3. Meanwhile, pour oil into a 10 to 12 inch frying pan over high heat. When the oil is hot, lift beef from marinade with a slotted spoon (re-serve marinade) and add to pan. Stir until meat is no longer pink, about 3 minutes. Transfer beef to a rimmed plate or bowl. Add peppers and onion to pan; stir frequently until limp, 5 to 6 minutes. Return beef to pan along with reserved marinade; bring to a boil and cook, stirring once or twice, for 1 minute.

4. Spoon rice into four wide, shallow bowls and top equally with beef, vegetables and sauce. Sprinkle with cilantro. Add more salt and lime juice to taste.

Tuesday, March 23, 2010


Awhile ago my youngest sister came to visit (really to do some laundry ;) ). But she was in a baking mood so she decided since she had never made Macaroons she needed to make some! They turned out delicious! She made the cookies and I drizzled the chocolate over them, have I ever mentioned I'm a choco-holic? ;) We found this recipe off a bag of coconut.


1/4 cup Flour
2/3 cup Granulated Sugar
1/4 tsp. Salt
2 2/3 cup Flaked Coconut
4 Egg Whites
1 tsp Almond Extract
1 cup chopped Almonds (optional)

Preheat oven to 325 degrees. Combine flour, sugar, salt and coconut in mixing bowl. Stir in egg whites and almond extract. Stir in chopped almonds (optional); Mix well. Drop teaspoon fulls onto greased cookie sheet. Bake 20 minutes or until golden brown. Remove from cookie sheet, cool on racks. Makes 2 1/2 dozen soft cookies.

Drizzle chocolate over them. (optional)

Tuesday, March 9, 2010

For Sale

I've been cleaning up a little in my stamp room today and found some things I need to sell. The paper cutter is basically brand new, I honestly think I used it like 3-4 times. The stamps in are great condition. There are a few that are brand new and un-mounted (I can mount them for anyone that would like it done) and the ones that are mounted are slightly used but well taken care of. I can mail anything out, buyer pays shipping. Or you are more than welcome to come pick them from me :)

For Sale SOLD
Un-mounted Stampin' Up! set. Painted Posies. 8 stamps in the set. $7
Un-mounted Stampin' Up! set. Big Blossom. 1 giant stamp. $7
Mounted Stampin' Up! set. Daisy Crazy. 8 stamps in the set. $5

A Stampin' Up! Tabletop Paper Cutter. $35
Un-mounted Stampin' Up! set. Too Terrific Tags. 6 stamps in the set. $7
Un-mounted Stampin' Up! set. Alphabet Soup. 4 stamps in the set. $7
Un-mounted Stampin' Up set. Tags So Much. 6 stamps in the set. $7
Mounted Stampin' Up! set. All I Have Seen. 4 stamps in the set. $5

Sketches in Thyme {Bright}