Howdy friends, hopefully you’ve all recovered from Super Bowl induced food coma. Unlike most years I opted for a very relaxing Super Bowl Sunday, and I couldn’t be anymore pleased about it. We slept in until 9:00 AM, and started the day the best way I know how.
A piping hot cup of coffee….
And a healthy – hearty breakfast; Whole wheat english muffin, 2 pieces of bacon, 2 eggs over medium, and a clementine.
After breakfast was consumed in .5 seconds, Manny and I headed over to Publix to prepare for our Super Bowl Sunday cooking adventures. There are two days out of the year that I never want to step foot into a Publix, Thanksgiving Eve and Super Bowl Sunday. That place was an absolute mad house, and we barely escaped without clawing our eyes out…phew!
We cooked up a storm this weekend and I can’t wait to share some of the recipes with you. Out of all the cooking we did, this mexican specialty is by far my favorite! I swear I can put cilantro on pretty much anything. A good friend of mine shared this simple marinade recipe with me a while back and now I can’t imagine flavoring my flank steak any other way. The Allegro is pretty salty so don’t get too crazy with it.
Make sure you let the men in your life feel useful and put them to work on the grill or in the kitchen. Dad = master griller, boyfriend = sous chef.
We decided to get fancy and grill our taco shells, I must say it was a nice twist.
While the boys were doing their thing, I assembled all the toppings: Homemade salsa, queso fresco and broccoli slaw made with Chobani plain greek yogurt.
These simple tacos were deceivingly filling. I piled my plate with three hearty tacos and struggled to eat all of them. It wasn’t too hard to convince myself though. 🙂
- Salsa (Mine was homemade - recipe coming soon)
- Queso Fresco
- 1 Package of Broccoli Slaw
- 3/4 cups of Plain Greek Yogurt
- 1/2 cup Cilantro chopped
- Juice from 1 Lime
- 1 Jalepeno Seeded and diced
- 1/4 Cup of Red Onion finely chopped.
- Flank Steak
- 3/4 cup of Newman's Own Olive Oil & Vinegar Dressing
- 1/4 cup of Allegro Original Marinade
- Soft Corn Tortillas
- Marinate the flank steak in a large container or plastic bag with the Newman's Own dressing & Allegro marinade. Allow the steak to marinate for at least 1 hour.
- In a large bowl mix together broccoli slaw, 3/4 cup of plain greek yogurt, juice from one lime, 1/2 cup chopped cilantro, diced jalepeno and 1/4 cup of finely chopped red onion. Use for topping the taco.
- Grill your steak to your desired temperature. Once the meat is cooked to your liking, slice thinly for taco assembly.
- Optional: You can grill your taco shells for 30 seconds on each side to make them a little crispy. Or you may warm them up in the microwave.
- Layer your tacos precisely and don't forget the cheese!!!
These carrots turned out so darn good I am thinking about roasting up a batch to snack of the rest of week.
I wanna know:
- What’s your favorite way to eat vegetables? I like roasting mine with olive oil, salt and pepper. So simple, so delicious, and easy clean up!
- Corn or flour tortillas for your tacos? Not sure I can choose between the two, it depends on the type of taco. I usually lean towards soft corn shells most of the time though.