Carne Asada

Being a Texas girl at heart, I need my TexMex fix every once and a while. I’ve grown up coming home from sports practices after school to a table of chips, salsa and guac, courtesy of my father. And if you ask any of my close friends, they’ll tell you my ultimate weakness is chips and guac. I love shrimp cocktail, escargots, and all the elaborate catches of the sea, but nothing quite compares to the comforting appetizer that is chips and guac. 

When I cook meat or chicken, I almost always use a grill or broil it in a pan. I know that I can cook something all the way through by watching it and I’ve never used any other method. That is, until I was recently introduced to the George Foreman. Oh yes, the Foreman grill. The lean meat fat reducing grilling machine. I’ve seen them in practically every male college apartment but never used one until now. The particular George Foreman grill I used had no dial or temperature setting on it…you simple plugged it in and waited for the grill to heat up. I decided to experiment with this portable applicance and made carne asada for dinner one evening. 

First of all, I was blown away by how fast the George Foreman grill cooked the meat and second, it really did catch a lot of fat reminisce from the meat! I was skeptical about slapping a piece of meat onto a grill and then closing it, trusting that it was hot enough, but the grill cooked it throughly and completely. Being a college student, I cheated took a shortcut and purchased the carne asada that was already seasoned. I put the carne asada into warm corn tortillas and paired it with a black bean and corn salsa and of course, guacamole.

Carne Asada (feeds 4…with leftovers)

  • 2 lbs. preseasoned flank steak
  • 16 corn tortillas (they’re thin, so I doubled them up per taco)
Black bean and corn salsa
  • 1 red onion
  • 2 red peppers
  • 1 can of corn (or fresh if you can find it)
  • 1 can of black beans
  • 1 can of diced tomatoes
  • Parsley
  • 2 cloves of garlic
  • 2-3 ripe avocados
  • 2 roma tomatoes 
Turn on the George Foreman grill (if you have a different version you might need to preheat to a certain temperature). Take the meat out of the package and cut the flank steak into medium strips. 
Place the strips of meat onto the George Foreman and cook for about 10 minutes. Frequently check on the meat to make sure it cooks thoroughly. 
To make the black bean and corn salsa, chop up the onion and peppers and combine in a bowl with the corn, black beans and tomato. Garnish with parsley.
To make the guacamole, mash the avocados and chop up the tomatoes and mince the garlic. If you like your guac chunky (like I do), don’t mash it so much. 
Place the carne asada into the corn tortillas and fill with the black bean and corn salsa and guacamole. Enjoy :) 

Reese’s Peanut Butter Banana Bread

I, Christine, can take no credit for this recipe. I wish I could have come up with such a crazy genius recipe such as this, but my creative juices only go so far. This banana bread has to be the most insane, flavorful, gooey, peanut buttery, Reesesey, amazing, divine goodness I have ever tasted (I can’t think of better adjectives). I seriously don’t know what my life was like before I had this. And I don’t know why I haven’t always added peanut butter to my banana bread. I thought that my gluten-free chocolate chip coconut banana bread was the best thing since (g-free) sliced bread, but I was wrong. This is phenomental. Sadly, this recipe is gluten full. However, fear not my Celiac friends, I am on the hunt for a less gluten filled but equally as peanut buttery Reese’s banana bread for y’all. 

Enough sappiness, let me get on with the recipe. I’ve recently become addicted to Pinterest (and proud of it!) and thanks to this great website, I’ve stumbled upon the most amazing recipes. This recipe was one of them. Not only are the pictures on Pinterest really vivid and detailed, but they also make you really hungry. I took my own photo after I finished making the bread and this is what it looked like.

BAM! Seriously, what is this?! Is it even legal for something to look and taste this good?!

My only other advice for you other than keeping some extra Reese’s on hand to snack on, is to make 2 (or 3) loaves. Trust me on this. You’ll thank me later when your friend comes rushing through the door to the smell of the bread coming out of the oven and snatches your only loaf. Regardless, double the recipe. I only made one loaf and regretted it when I saw how quickly my bread was getting snatched up. Just make more…to share of course :) 

Reese’s Peanut Butter Banana Bread 

(From Cookies & Cups

  • 3 ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 oz. bag of Reese’s Mini cups- or get 2- one to snack on 😉 

Preheat oven to 350º F. Grease loaf pan with butter. In a medium bowl, whisk together flour, baking soda, baking powder and salt.

In another bowl, stir together mashed bananas, peanut butter, oil, egg and sugars.

Pour the dry ingredients into the wet ingredients and stir until lumpy. 

Fold in Reese’s minis:

Pour the batter into the pan.

Bake for 1 hour or 1 hour and 15 minutes until toothpick comes out of the bread clean.


Cool for 10 minutes and then take out of the pan by loosening the edges with a knife. 

Slice and serve! Or run away with your bread and don’t share! Kidding 😉