- Tostada’s (Mission, 22 count)
- 1 can bush black beans (reduced sodium)
- 1 bag bird’s eye gold and white corn
- 2 chicken breasts
- 1 Medium onion
- Kraft 4 Mexican Cheese (need 1 cup total)
- 1 vine ripe tomato
- romaine lettuce hearts
- Saison seasoning
- 1 12-16oz New York Strip (or whatever you favorite cut is) – this will serve 2 people
- Ground espresso/coffee
In a bowl mix together salt, pepper, and the ground coffee or espresso. Let steak come to room temp (easy enough if your just coming from the grocery store).
Take steak, trim fat off.
Chop asparagus into about 1-2 inch pieces, place in a metal mixing bowl, toss with a few pinches of spice mixture.
Coat both the top, bottom, and sides of your steak with the spice mixture, pat it in.
Get a cast iron skillet hot over medium heat (I set my stove to 6).
Wait for the pan to get nice and hot, and start cooking the fatty parts/bits you cut off until done. This will get a nice coating of rendered fat on the skillet. Take these bits out, chop them up and let them cool. Tasty treat for your dogs if you have any (my golden and lhasa went crazy for it).
Get tongs and a temperature probe ready. Place steak in pan. Flip the steak every minute. Get the sides seared as well (one minute each side of the steak), then go back to flipping on the top/bottom. Do this until you get to the desired temp (I cooked mine to about 135F).
Take steak out of pan, add 1-2 cups of water to get all the steak bits up.
Toss in asparagus, cover with lid and cook for 4 minutes. Plate asparagus, slice steak and serve!
- 1 package chicken breasts (~ 1.1 lbs)
- 1 yellow onion
- 1 bell pepper (any color)
- 1 medium zucchini
- 1 medium squash
- 2 medium sweet potatoes
- McCormick Roasted Garlic & Herb seasoning
- 2 cloves garlic
- ~5tbsp Butter
- 1 onion
- 1 green bell pepper
- 1 lb. ground beef
- Garlic powder
- Garlic salt
- Goya green pitted olives
- Goya capers
- 1/2 cup raisins
- 8oz tomato sauce
- Baida Sazon seasoning
- Cuban Bread
- 3 Bananas (or however many you want)