Ashlie Handy

eat well My Logo travel often

Around here we call it Supper

Eating is my favorite thing to do ever. Naturally I love cooking because after I cook, I get to eat. My favorite type of food is anything spicy-really, really spicy. Most of the time, I make things so spicy that no one else even wants a bite; the secret to never having to share.

Here I will share with you just a few of my favorite things to make: a Miami-inspired churrasco and my favorite, a citrus black bean salsa This is a perfect quick and easy meal for after a long day at the beach.I am literally hungry just thinking about it.

Picture of steak
Miami-inspired Churrasco steak

Needed:

  1. Lots of skirt steak
  2. Extra Virgin Olive oil
  3. Garlic cloves
  4. Sea salt

How it’s done:

  1. The taste really relies in the quality of the meat- if you have a nice piece then all you truly need is salt and some garlic! The “Miami-inspired” part just means that it is easy because us beach bums like to keep it simple.
  2. Lay the meat down and rub some fresh-pressed garlic all over it. Don’t be skimpy on the garlic.
  3. Sprinkle a generous amount of thick sea salt on both sides. The thicker the salt the better for a nice crunch.
  4. Coat lightly with olive oil and place on a flaming grill.
  5. Make enough to feed all your neighbors because once these smells start circulating- there’s no stopping them.
Picture of salsa
Citrus black bean salsa

Needed:

  1. A can of black beans
  2. 1 lemon & 1 lime
  3. A bunch of cilantro
  4. 1 purple onion
  5. 1 large tomato
  6. Salt,Pepper & Extra Virgin olive oil

How it's done:

  1. First you are going to want to put the can of beans on the stove with about half your bunch of cilantro and cook on low.
  2. While that is cooking start to chop your onion, cilantro, and tomato into small dices.
  3. By the time you are done chopping, the beans will be ready to cook down. Remove the beans from the fire and allow them to cool while you are working on the rest of the recipe.
  4. Add the chopped onion, cilantro, and tomato to a big bowl and begin to squeeze in the lemon and lime. Once you have juiced the entire thing you can take a knife and scrape out the pulp to add into the salsa- if you really like citrus.
  5. You can now add the beans, even if they are not all the way cooled. Here you will want to taste the concoction before adding your salt and pepper because the beans will add their own bit of salty flavor. Once all the additions have been made just pop this baby into the fridge for about 10 minutes and serve with chips!