On house guests

On Sunday night I learned that we would be having some guests for the week. The hubs has a friend (in another unit at our post) that just got back from deployment on Saturday and needed a place to stay until he and his girlfriend could move into their apartment. Of course we obliged and were really excited to hang out and see them.

It was a fun few days, but we learned a couple of things in the process:

1. Couples reunited after being apart for an extended period of time are very "lovey" with one another. Let's just say the PDA was on full display...and to the point where D and I kept finding ourselves wide-eyed, whispering "Did you see that?!" to each other throughout the day. Awk-ward.

2. Couples without kids have a drinking tolerance much higher than our own.

3. Couples without kids have bedtimes much later than our own.

4. Couples reunited after being apart for an extended period of time might want to double check the room they stayed in when packing up after said stay, to ensure they do not forget any personal items that might make the house owners gag/fake vomit when found.

That is all I am going to say about that. Onto a recipe! 'Cause I'm sure you worked up an appetite reading that little list...

On Tuesday I was looking for a creative, but easy recipe to make for us and the aforementioned guests. You all are well versed on my love for Mexican, but I wanted to do something different than just your run of the mill taco night (so delish though, right?!) and I found this recipe- Slow Cooker Cuban Braised Beef and Peppers.

If you don't wanna click the link, here's a run down of the recipe:

Ingredients

• 1 28-ounce can diced tomatoes, drained
• 2 red bell peppers, sliced 1/2 inch thick
• 1 onion, cut into 8 wedges
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds flank steak, cut crosswise into thirds
• 1 cup long-grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Directions

1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

This was SO easy. I served everything separately and included whole wheat tortillas, shredded cheese, corn, and sour cream, so people could build their own burritos if they didn't want to eat it over the rice. I wanted to try it as written, so I did over rice and it was fantastic.

For an appetizer we had chips and I made Pioneer Woman's Restaurant Style salsa. This was excellent and made an entire blender full of salsa. It would be great for summer parties. I can't wait to make it again.

Two winning recipes in one day?! Almost makes me feel like my appetite is coming back after witnessing LoveFest2011 for the past couple of days. Almost.

;)

xo,
H