Tuesday, February 22, 2011


When we make fajitas, we make the whole sha-bang.  Marinated meat to rice and beans plus all the garnishes makes for delicious and well-balanced meal.  

1lb. of steak
Juice of 3 limes
2 gloves of garlic, minced or finely chopped
1/4 c. cilantro, washed & chopped
1tbsp. ground cumin
2tsp. ground chili powder
Salt & Pepper to taste

Marinate the steak or chicken for at least 1 hour or up to 5 hours. Broil steak in toaster oven for about 30 minutes- less for a more rare piece of steak & longer for a more well done piece.. This marinade is also great for chicken.  Once the meat is cook, slice into strips.

Onions & Peppers
Slice onions and peppers and place in a skillet with 1 tbsp of EVOO on medium-high heat.  Sprinkle with Creole seasoning.  If Creole seasoning is not in your pantry, dash with salt, pepper, garlic powder, ground cayenne pepper & ground paprika.  Cook onions and peppers until translucent. 

Rice & Beans
2 c. basmati rice
32oz. chicken stock
2 tsp. Adobo seasoning (or more to taste)
15oz. can of Red Kidney beans
1 tbsp. fresh cilantro, chopped

Cook rice according to directions.  Sub chicken stock for water and add adobo seasoning and a can of kidney beans. 

Warm tortillas in the microwave by stacking on a microwaveable plate and alternate with a damp paper towel between each tortilla.  Microwave for approximately 45 seconds.  

Assemble fajitas and add garnishes of your choice. Some of our favorites are Crystal hot sauce, shredded cheddar cheese, sour cream, and avocado.  

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