Hey there friends!! I know its been a week and I usually don’t go that long without talking to you but…. This new job has been taking over my life. I am working hard at getting back into design and trying to see where blogging fits into all of that. So do not worry!! I have not abandoned you and I am hoping that this new job will inspire me to create new and fresh content especially for you!!
My college girls are in town yet again because what can I say Portland is pretty amazing. We spent yesterday out by the pool soaking up the sun and of course I had to hit them with a few amazing recipes! Follow me on snapchat (CQuaintrelle) to see the girls and I on the grill and showing off our bikini bodies!!
Grilled Steak and Veggie Kabobs
- Sirloin steak (16oz)
- Red, green, and yellow bell peppers
- 1 large yellow onion
- ¼ cupRed wine
- drizzle olive oil
- Salt and Pepper
- Frontera al pastor marinade
Cut the bell pepper and onions into 2” pieces make sure you don’t cut them too small, as they need to maintain their integrity on the skewer.
Cut the steak into 2” pieces and add to a zip lock bag and add the al pastor marinade, red wine and, olive oil. Place into the fridge for at least 3hrs.
Soak wooden skewers in water while the meat is marinating. When putting the kabobs together start first with a veggie with the flesh side in and then alternate with meat. Make sure to leave room on each side. When they are all finished sprinkle with salt and pepper.
With the grill on medium high about 350 place the kabobs on. They will take about 15min so flip ½ way through the grilling time. I like my beef on the rare side so grill longer if you like it more well done.
Grilled Street Corn
- 4oz sour cream
- 4 corn on the cobs
- ½ bunch of Cilantro
- 2 limes
- Chili powder
- 4 oz Cotija Cheese
- ¼ tsp Cayenne
- ½ tbsp Kosher Salt
- Olive oil
Pull back the husks on the corn and remove the silk from the inside and recover with the husk. Mix together the sour cream, chopped cilantro, juice of one lime, cayenne and salt. Set aside covered.
Place the corn on a hot grill on the top rack away from the flame for about 20 min. Check on it ½ way through to check that the husks isn’t burning. Put the corn on indirect heat for another 10min.
Pull back the husks and use it as a handle. Drizzle the corn with olive oil and place on the heat so that it can get a little char. Remove when to your liking!
Slather the corn with the sour cream mixture, grated cotija cheese, and fresh lime juice. Sprinkle the top with chili powder and enjoy! It’s a little messy but delicious.
Now I know this recipe can be made a variety of ways I thought that subbing out the typical mayonnaise for refreshing sour cream would give a good cooling effect to the spices. It also holds up well to the temperature of the corn.
Stay tuned for cute outfits from this weekend and a few cocktails! Happy 4th of July!!