Honored

By , October 27, 2014 6:07 pm
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God is great at relationships! Our focus in the series “How Relationships Grow” has been to get to know Him intimately and study how He relates to us. As we learn how to receive God’s love in greater measure, He enables us to go and love with the same love with which we’ve been loved. It’s not too late to join us in this journey at 10 a.m. or 7 p.m. on Tuesdays or by listening online.

 
 
 

HONORED

 

“You are precious to me. You are honored, and I love you.”

Isaiah 43:4 NLT

 
 
In speaking these astounding words of affirmation, God sets a wonderful example in what love looks like. He wants to make sure we know that we are precious individuals that He loves and favors. Our magnificent and holy God, the Creator of the universe, chooses to bestow honor on us! He takes pleasure and pride in each one of His people and He doesn’t mind saying so. Wow! If God makes the effort to honor us, I want to go and do likewise to the people I love.
 
Birthdays present a wonderful opportunity to do just that. I’ve always been a big fan of birthday parties. Planning a favorite meal, cake, and candles is a great way to celebrate the people that are special to us.
 
My family recently gathered to mark the milestone of my mother-in-law’s 90th birthday. The children and grandchildren took time to write down things they love about her. They honored her with their words and then proceeded to put away mass quantities of Mexican food—her favorite!
 
The meal turned out so well that I wanted to share the recipes with you. I hope you will use these to jump-start your own fiesta. Enjoy!
 
FIESTA GRILLED SKIRT STEAK
 
2 heads garlic, broken into individual cloves
½ cup vegetable oil
6 tablespoons apple cider vinegar
1 teaspoon ground black pepper
1 teaspoon cinnamon
¼ teaspoon ground cloves
2 teaspoons dried oregano
1 ½ teaspoon salt
2 pounds skirt steak, best quality
 
In a small skillet over medium heat, roast the unpeeled garlic, turning occasionally until softened, about 10 minutes. (Alternatively, place the garlic in a glass measuring cup and microwave on high for 4 to 5 minutes.) Cool, then peel and place in food processor or blender along with the remaining ingredients. Process until the mixture becomes a smooth puree. Place the steak in a non-aluminum baking dish. Pour the marinade over the steak, coating both sides of the meat. Cover and refrigerate overnight.
 
Heat a gas grill to medium-high heat. Brush or spritz oil over both sides of the steak. Place it on the hottest part of the grill. Grill, turning once, until grill marks form and it becomes richly browned. Move the steak to a cooler part of the grill for cooking until done to your preference. (The thickness of the meat and your grill will vary, but this step took 15 to 20 minutes for medium temperature. I like to use a meat thermometer to gauge this.) Move the meat to a dish, cover, and let rest for at least 15 minutes. This step is important in keeping the meat juicy.
 
Cut the meat into 3- to 4-inch strips, cutting across the grain. Taste for saltiness and adjust to your liking. Serve with small corn or flour tortillas, lime wedges, and the toppings of your choice including fresh cilantro, shredded jack cheese, guacamole, sour cream, and sautéed vegetables (recipe follows). Each pound of steak yields 5 or 6 tacos when served on a 6-inch tortilla.
 
 
Adapted from “Fiesta at Rick’s” by Rick Bayless
 
 
SAUTEED FAJITA VEGETABLES
 
1 poblano pepper, seeds removed and thinly sliced
2 bell peppers, seeds removed and thinly sliced
1 jalapeño, seeds removed and thinly sliced
1 yellow or white onion, cut into thin rounds
8 oz. small Portobello mushrooms, wiped clean and sliced
1 clove garlic, chopped
Juice of 1/2 lime
Salt, pepper, and ground cumin to taste
 
 
Heat a large skillet and a medium skillet over medium-high heat. Once hot add a dash of oil to the large skillet, then the onion, peppers and mushrooms. Cook until softened and slightly caramelized, stirring often. Add the garlic and cook for another minute. Season generously with salt, pepper, cumin and lime juice. Fill warm tortillas with the vegetables and add toppings of your choice for vegetarian fajitas. Makes an excellent accompaniment or topping for steak or chicken fajitas.
 
Adapted from a recipe on the website “Minimalist Baker”
 
 
SPANISH RICE
2 T. canola oil
½ onion, finely chopped
2 c. white rice
4 cloves garlic, minced
4 c. low sodium chicken broth
1 c. tomato sauce
4-6 T. chopped fresh cilantro, optional
2 t. salt
 
In a large sauce pan, heat oil over medium heat. Add in the fresh onion. Sauté for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and sauté for one more minute.
 
Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the cilantro if you’re using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

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