Tequila Lime Fajita Marinade

I guess I just can’t believe I’ve not marinated beef in tequila before! ¡Qué delicioso!We took the steak and sliced it thinly -- not quite all the way through.While it was still on the cutting board I rubbed the top with my dry ingredients.After we slid it into the sealable bag, we poured the liquids over top.It rested in the frig for 8 hours; but I turned it a few times to make sure everything got good & soaky!

After the meat was on the grill, I added the sliced bell peppers & white onions to the remaining marinade. I poured it all into a large pan and roasted them @ 450° until they were just tender and some were browning.Warm tortillas, fresh guacamole, sour cream, grated cheese, diced tomatoes & chopped romaine rounded out our meal.

Wee Bit o' Irish Stirfry

 

So, for St. Paddy’s day my family begged for Irish Nachos.

I was down with that, because we still had 3/4s of our huge roasted corned beef in the freezer. But then I realized I didn’t have any sour cream or green onions...

 

No problemo! I went ahead and chopped, then browned the meat.

 

I “mandolined” some potatoes nice & thin; coated them with oil and stuck them in a 350° oven.

Next into the frying pan went the onion…

then three large carrots…

and a large head of cabbage.

Ah, yes! Smells just like it should!

Taters look done.

And there you are ~ Irish Stirfry!

sausage on Sunday

Here's an easy keep-the-house-cool-when-cooking-dinner-while-gone-to-church dish:


We started with our chopped potatoes, onions & carrots. Then stirred in one pound of Sprouts' andouille sausage (which was semi-frozen so I could slice the links.)

Set the cooker to "low" & left for church. When we got home the house smelled wonderful & we dug into this:

My plate:

YUM!