I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Mariano’s #cbias #SocialFabric #MyMarianos. All opinions are my own.
When I go out of town, I always visit the grocery store. To me it’s like a museum that lets me see what it would be like to live there. What do they have that is different from what we have at home? Do their stores carry a lot of local products? Do they double coupons? You know; important things like that. It’s the anthropology major in me; I like to observe natives in their element.
We stopped by Mariano’s last week when we were in Chicago, and after that visit I wanted to become a native. That store is amazing. It’s like you live in a little village (is Schaumburg a village?) and have gone into town to get a variety of provisions from all over the world.
The butcher counter has actual meat hooks with meat hanging from it; there is a sushi bar next to a wood fired pizza oven, an amazing cheese shop and wine store, a cute little coffee and gelato shop and for those of you from West Michigan who share my frugal tendencies; the prices are phenomenal AND they double coupons on Wednesdays. Jealous? Me too.
I signed up for a Rewards Card while I was there; we visit Chicago often enough to keep an eye out for the special member discounts and I also get access to recipes and cooking videos which I love. They gave me a card at the register, then I used one of the in-store kiosks to enter my information. It was very handy, and while I did that I listened to a live piano player who was entertaining the guests at the store that day. I know.
We were picking up the ingredients to grill our chicken, steak and veggie fajita recipe and also Mango Jicama Slaw.
The key to both recipes are using high quality ingredients, which we were able to find easily at Mariano’s. You guys would love this place, seriously.
I took some pictures of my shopping trip, and have more for you to see here.
The slaw recipe is on Good Cheap Eats. You can use daikon if you can’t find jicama. There is a lot of chopping involved, but it’s really an easy recipe to make. It relies on your ability to julienne, and on fresh ingredients.
The fajita recipe is from a ten year old Cooking Light so I’ll share it here.
- 1/4 cup olive oil
- 1 teaspoon grated lime rind
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarsely ground black pepper
- 2 garlic cloves, minced
- 1 (14.25-ounce) can beef broth
- 1 (1-pound) flank steak
- 1 pound skinned, boned chicken breast
- 2 red bell peppers, each cut into 12 wedges
- 2 green bell peppers, each cut into 12 wedges
- 1 large Vidalia or other sweet onion, cut into 16 wedges
- Cooking spray
- 16 (6-inch) flour tortillas
- For serving:
- sour cream
- To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
- To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Prepare grill.
- Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
- Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time.
- Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
- Serve immediately with salsa, sour cream, cilantro, and cheese,
It’s more work than tearing open a spice packet, for sure.
This is definitely a ‘special occasion/company’s coming’ recipe but it’s well worth it.
Even if the special occasion is just spring!