This weekend was Youth Weekend at our church, and I lead a small group of 6th grade girls. It was a blast!
For lunch yesterday, we had...
Steak Tacos with Avocado Cream Sauce
The taco, assembled!
The avocado cream sauce... with toppings behind. :-)
These were easy, easy, easy. I just seasoned the steak with some mexican spices, cooked it up in my cast iron, put it in corn tortillas, and served them with lettuce, tomatoes, red bell pepper, and cilantro and of course... the avocado cream sauce:
1 avocado, pitted, peeled
6 oz greek yogurt
1 jalapeno pepper
1/4 cup cilantro
Put all ingredients in food processor with standard blade and pulse until well combined.
And... for dinner tonight...
Chicken Breasts with Caramelized Onions, Cranberries, and Balsamic-Glazed Asparagus
Caramelize 1 medium yellow onion over low heat in nonstick or cast iron pan for 20 minutes, add 2 tbsp dried unsweetened cranberries, cook for 2 minutes. Remove from pan.
When the cranberries hit the pan, put ~1 lb asparagus (trimmed, on cookie sheet covered in aluminum foil, drizzled with balsamic vinegar, salt and pepper), in a 350* oven for 15 minutes.
Heat pan over med-high, add four 4oz chicken breasts (pounded to same thickness) and cook for 3-4 minutes on each side. Add onions and cranberries and cook for 2 minutes.
Tomorrow night, we are headed to Charlottesville for an Iron and Wine concert- CAN'T WAIT!! :-) Everybody have a lovely night!