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DH and I were out shopping and decided to stop at Mickey D's for dinner. We ordered the BBQ and Honey Mustard Crispy Chicken snack wraps; we shared a large fry.
We had super nachos. Dh fried up some tortillas for chips and I cooked up some hamburger meat and seasoned with taco seasoning. I chopped up some lettuce, cilantro, tomato, onion, jalapeno and avacado to put on top and threw some cheese in a bowl for sprinkling. It was good! It's a good way to make a pound of hamburger stretch for our family.
Having a late dinner of bean tacos. Had them last night and used up all the beans but still had lots of chopped veggies left. So made another batch of beans and more grated cheese. Never get tired of tacos
well tonights dinner started with a 24oz beer and then a couple pickled eggs and then a bowl of chili and then some cheeze it's and peanut butter and crackers then a tomato sandwich and to top it all off i had some fudge stripe cookies. i just couldn't make up my mind what the heck i wanted so i just had a little of everything instead.....lol
Tonight is Flank Steak Salad with Farro, Arugula and Fresh Horseradish.
6 large radishes, cut into matchsticks
1 c radish sprouts (optional)
5 tbsp extra-virgin olive oil
8 oz flank steak
sea salt
black pepper
1 c farro
1 sm bunch arugula, washed and torn
juice of 1 lemon, abt 2 1/2 tbsps
2 tbsp freshly grated horseradish
mix radishes and radish sprouts in a large bowl
heat a grill pan or large cast iron skillet over med-high heat. Brush with 2 tbsps olive oil, then add steak and brown 4-5 minutes. season with salt and pepper, turn and season other side. Cook for about 5 minutes more for med-rare. Transfer to plate or cutting board with a moat to preserve juices, let rest for 5 minutes.
While steak is cooking and resting, bring a med saucepan of salted water to a boil. Add farro and cook until just tender, but still firm to the bite, about 10 minutes. Drain but do not rinse.
Slice steak into 1/4 inch thick pieces. Add steak, warm farro and reserved meat juices to radish mix, then add arugula, remaining 3 tbsps of olive oil, lemon juice, horseradish and a pinch of salt. Toss well to distribute the horseradish evenly, season to taste with pepper and serve at once. Serves 4-6
We decided to head to the lake so we ate at a cozy little local italian restaurant. I had stuffed shells on a bed of spaghetti and it was delicious. My 3 year old thought so too and ate about half of it. He is awesome for portion control. LOL
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