Skirt Steak Fajita Pita with Chimichurri with Chunky Mango Guacamole

I am so in love with the food network.. check out this wonderful recipe out. 

Skirt Steak Fajita Pita with Chimichurri

Ingredients

Marinade:

1/2 cup low-sodium soy sauce

1/4 cup lime juice (about 2 limes)

2 tablespoons honey

1/2 to 1 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

4 cloves garlic, smashed

Salt and freshly cracked black pepper

2 pounds skirt steak

Chimichurri:

1/2 to 1 cup extra-virgin olive oil

2 tablespoons red wine vinegar

2 limes, juiced

2 small cloves garlic, grated

1 jalapeno, seeds and ribs removed, minced

1 small red onion, minced

2 cups fresh cilantro with tender stems, chopped

2 cups fresh flat-leaf parsley with tender stems, chopped

1 orange pepper, seeded and 1/4-inch sliced

1 yellow pepper, seeded and 1/4-inch sliced

1 Spanish onion, 1/4-inch sliced root to tip

1 tablespoon canola oil

4 pita pockets, cut in half

4 to 8 slices Havarti cheese

Directions

For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.

For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.

Heat a grill pan to high heat.

Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.

While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.

Cut the pita pockets in half.

Slice the rested skirt steak into thin strips against the grain.

To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html?ic1=obinsite&oc=linkback

Chunky Mango Guacamole

Ingredients

3 medium ripe avocados

Salt and freshly cracked black pepper

2 to 3 limes, juiced

1/4 cup fresh cilantro leaves, minced

2 tablespoons minced red onion

1 clove garlic, grated

1 ripe mango, peeled and diced

1/2 to 1 small habanero (ribs and seeds removed unless you want it hot!), minced

1/4 red bell pepper, diced

Directions

Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and lime juice. Stir in the cilantro, onions, garlic, mango, habanero and red bell pepper. Taste and adjust the seasoning if necessary.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/skirt-steak-fajita-pita-with-chimichurri-recipe/index.html?ic1=obinsite&oc=linkback

Chobani Promotion

I do love the Chobani Greek yoghurt. I love the company and the product for so many reasons. Natural food is better for you, greek yoghurt has no fat and serves you all the protein you need and tastes delicious!
Funny enough my husband recently took a job at the Chobani in Soho, NYC. If you know my husband, you know that he is not really a culinary expert, he loves to eat good food, but his signature dish (while I am out of town) are sliced onions on crackers.
Over the last 6 years (ever since we had kids) I found myself numerous times explaining why I am buying organic milk, since "normal milk" is so much cheaper and why chicken, meat and veggies have to be local and organic as opposed to standard grocery quality. So now, after meeting some of the most wonderful chefs the culinary world has to offer and learning so much about nutrition, he comes home with a whole new perspective on food! Thank you Chobani :-)

It is so easy to buy prepared meals and drive though fast food chains to put dinner on the table. Trust me I do that too from time to time. However, with my blog I want to show how easy and quick everyone can create a fabulous dinner from scratch and feel really good about serving it!


Tzaziki with red beets:

• 1 c Chobani Non-Fat Plain Greek Yogurt
• 3 medium red beets, washed, trimmed
• 2 T extra virgin olive oil, divided
• 3 sprigs fresh thyme
• 1½ T freshly chopped dill
• 2 T freshly chopped mint
• 3 T freshly chopped chives
• Kosher salt and freshly ground black pepper, to taste
• Pita bread or cucumber slices, for serving
  
  

  PREPARATION

  Set a fine-mesh sieve over a bowl, add Chobani and refrigerate overnight.

  Season beets with 1 T olive oil, salt and pepper to taste. Wrap each beet individually in foil with a sprig of thyme. Place aluminum packets on a sheet tray and roast in a 350°F oven until tender, 30 minutes to 1 hour depending on size. Remove from oven and allow to cool.

  Remove beets from aluminum foil. Trim remaining stem, remove skin and mince.

  Combine strained Chobani, beets, remaining 1 T olive oil, dill, mint and chives in a mixing bowl. Mix well to combine and season to taste with salt and pepper.

  Serve with fresh pita bread or on cucumber slices.

  
  

Tzaziki

• 2 cup Chobani Non-Fat Plain Greek Yogurt
• 1 medium cucumber, peeled, seeded, shredded, and squeezed dry in a kitchen towel
• 2 garlic cloves, minced
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh or 1 ½ t dried thyme
• 2 tsp fresh lemon juice
• ¼ tsp kosher salt

Mix all ingredients together in bowl. Cover and refrigerate 1 hour or overnight

Mix your own creation:

just add any fresh fruit, nuts, seeds, chocolate chips... whatever you feel like to a cup of plain greek yoghurt! Yummy breakfast in less than 5 minutes! 

Chicken and White Bean Chili with Greek yoghurt

Chicken and White Bean Chili
Found this wonderful recipe on the Chobani website!

INGREDIENTS

• 
  1 c Chobani Non-Fat Plain Greek Yogurt
• 2 T canola oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts, quartered
• 1 t ground cumin
• 1 t ground oregano
• 1 t kosher salt
• ½ t freshly ground black pepper
• ¼ t cayenne pepper
• 2, 15.5-oz cans cannellini beans, drained and rinsed
• 1, 4 oz can chopped green chiles, drained
• 1, 14.5 oz can low-sodium chicken broth