Lately it's been corporate by day & night ...

The last few days have been pretty hectic getting ready for a workout next week, so while that has not prevented me from cooking, it has put a damper on my posting ability.  This is going to be a bit of a quick post, but I thought I'd catch up on the last couple of nights' dinners while I have a few minutes between meetings.

Tuesday night I decided to try something a little new, a buffalo flat iron steak.  I marinated it in Stubs Steakhouse Marinade overnight and then grilled it.

I served the steak sliced over black beans and rice and topped it with grilled red onion and sliced avocado.  I served a salad on the side.

Wednesday night we went back to an old favorite ... stuffed peppers.  Usually I don't break this dish out until the farmer's market opens and I can go get nice big local sweet & spicy peppers, but I decided to use some bell peppers to make this work instead.

For the stuffing I mixed in some of the leftover rice and beans from the night before with de-cased cilantro chicken sausages and some shredded cheese.  I topped & deseeded the peppers, stuffed with the mixture and then baked them on 425F for about 40 minutes, turning a few times to make sure that all sides blistered a bit.  With about 5 minutes to go I put some shredded cheese on top of each and let it melt.  I topped the peppers with avocado salsa & served with quesadillas and salad.

Quick avocado salsa

1 avocado (medium)

15 cherry tomatoes

1/2 lime

1/2 red onion (small)

1 hot pepper

I rough chopped all ingredients but the lime and added to a tupperware container, squeezing the lime juice over.  A good shake of the container mixed the ingredients and then I let sit in the fridge while I cooked dinner.  One more shake to ensure everything was mixed well and it was ready to go.