We all really, really liked the fajitas! They're a keeper!
I bought the meat already cut for fajitas at Piggly Wiggly. I marinated ours from about lunch time to around 6pm. The meat was very tender, and we think the flavoring from the marinade is fantastic. This is a great meal for putting together the night before. The longer the meat is marinated, the better. Once you have your meat and veggies prepared, the rest of the meal comes together really quickly. I did use only green peppers. The red peppers do add a nice color, but one red pepper was around $2.50. I got two green peppers, which were really still in good condition, but were reduced for quick sale, for $0.69 for both peppers.
I tried a little something different for our salad dressing. I made a dressing from one of the Hidden Valley dry mix packets for dip. It got a thumbs up from everyone. A bottle of Hidden Valley Fiesta Ranch Dressing was $3.68. I bought the dry packet for only $1.68 and added my own mayo and milk at home. Quite a savings - and I suspect just as tasty, if not better, than the bottled. The savings from the peppers and salad dressing helped to off-set the cost of the meat. The meat was around $7.00. I used generic-brand cheese, sour cream and chips.
Larry treated us to a batch of his homemade guacamole. I never make guacamole! His is too good for me to try to compete with! ;) We really like it!
By making this meal at home, we probably spent less than half what we would have spent at a restaurant, and I was able to control some of the fat content by using light versions of the mayo and sour cream.
I marinated my meat in this large bowl, but a 9x13 pan or a plastic zippered bag would work well, too.
I heated this round Pampered Chef stoneware baking dish in the oven, along with the tortillas. Stoneware stays warm a long time.
Warm tortilla topped with fajita meat and veggies, sour cream,
and Mexican blend cheese
Larry's Guacamole
Mexican Salad
Hidden Valley Fiesta Ranch Dip I used to make salad dressing
I've re-posted tonight's recipes below. I added the recipes for Larry's Guacamole and the Fiesta Salad Dressing.
Many Blessing and Happy Cookin' ~ Connie
Thursday - Fantastic Fajitas and Mexican Salad
Fajita recipe inspired by Priester’s Presents Dining on the Victorian Veranda by Gene Westbrook. Get your copy by calling: 1-800-277-3226. Better yet, stop by Priester's Pecan if you're going through Ft. Deposit, AL!
Fantastic Fajitas
Marinade ingredients:
¼ cup soy sauce
4 tablespoons Worcestershire sauce
¼ teaspoon cumin
½ teaspoon garlic powder
Meat and veggies:
2 lbs. sirloin steak, sliced into long strips OR 2 lbs. chicken breasts, sliced into long strips Or a combination of steak and chicken
1 large green pepper, cut into thin strips
1 large red pepper, cut into thin strips
1 large onion, sliced into rings
Medium-sized flour tortillas
Salt and pepper to taste
Filling choices:
Shredded lettuce, Shredded cheese, Sour cream, Re-fried beans (heated), Chopped tomatoes, Guacamole, Slice jalapeño peppers, etc.
In a large bowl, mix together marinade ingredients. Add meat and vegetables, tossing well to coat. Cover the bowl and place in the refrigerator overnight, or as long as possible. Try to stir a couple of times during marinating.
When it’s time to cook you fajitas, turn your oven on to about 250 degrees. Wrap the tortillas in foil and place in a warm oven for about 30 minutes.
Prepare filling ingredients and place in serving bowls.
When ready to cook, pour the meat mixture into a colander and drain. Heat a heavy skillet, a cast iron one works well, until very hot, but not quite smoking. Test to see if skillet is ready by gently dropping a piece of beef into the skillet. The meat should sizzle. Add all the meat mixture, and stir-fry until the meat is done and the veggies are crisp-tender. Add salt and pepper to taste. Place mixture on a warm plate to serve. Allow each person to assemble their own fajitas!
To assemble:
Spoon a small amount of meat mixture down the center of each tortilla. Add filling ingredients of choice. Roll and eat!
Larry's Guacamole
2 avocados, peeled and diced
1 tablespoon mayonnaise
1 tablespoon lemon or lime juice
1 - 2 tablespoons verde (green) salsa
a dash or two of Lawry's Season Salt
Mix all ingredients until desired consistency. We like ours kind of chunky.
Mexican Salad
1/2 head lettuce
1 cup shredded Co-jack cheese
1 med. onion, diced - optional
10-15 cherry tomatoes, halved
1 can Mexican-style corn
1 can black beans, drained and rinsed
1 cup crushed corn chips or tortilla chips
*Bottled ranch dressing to taste
Combine all ingredients and toss. Serve immediately.
*Can use Fiesta Ranch, Catalina, Italian dressings, if you prefer.
Fiesta Salad Dressing
1 packet Hidden Valley Fiesta Dip Mix
1 cup milk (I used skim)
1 cup mayo (I used 3/4 cup light and 1/4 cup regular.)
Whisk together all ingredients and refrigerate.
I bought the meat already cut for fajitas at Piggly Wiggly. I marinated ours from about lunch time to around 6pm. The meat was very tender, and we think the flavoring from the marinade is fantastic. This is a great meal for putting together the night before. The longer the meat is marinated, the better. Once you have your meat and veggies prepared, the rest of the meal comes together really quickly. I did use only green peppers. The red peppers do add a nice color, but one red pepper was around $2.50. I got two green peppers, which were really still in good condition, but were reduced for quick sale, for $0.69 for both peppers.
I tried a little something different for our salad dressing. I made a dressing from one of the Hidden Valley dry mix packets for dip. It got a thumbs up from everyone. A bottle of Hidden Valley Fiesta Ranch Dressing was $3.68. I bought the dry packet for only $1.68 and added my own mayo and milk at home. Quite a savings - and I suspect just as tasty, if not better, than the bottled. The savings from the peppers and salad dressing helped to off-set the cost of the meat. The meat was around $7.00. I used generic-brand cheese, sour cream and chips.
Larry treated us to a batch of his homemade guacamole. I never make guacamole! His is too good for me to try to compete with! ;) We really like it!
By making this meal at home, we probably spent less than half what we would have spent at a restaurant, and I was able to control some of the fat content by using light versions of the mayo and sour cream.
I marinated my meat in this large bowl, but a 9x13 pan or a plastic zippered bag would work well, too.
I heated this round Pampered Chef stoneware baking dish in the oven, along with the tortillas. Stoneware stays warm a long time.
Warm tortilla topped with fajita meat and veggies, sour cream,and Mexican blend cheese
Larry's Guacamole
Mexican Salad
Hidden Valley Fiesta Ranch Dip I used to make salad dressingI've re-posted tonight's recipes below. I added the recipes for Larry's Guacamole and the Fiesta Salad Dressing.
Many Blessing and Happy Cookin' ~ Connie
Thursday - Fantastic Fajitas and Mexican Salad
Fajita recipe inspired by Priester’s Presents Dining on the Victorian Veranda by Gene Westbrook. Get your copy by calling: 1-800-277-3226. Better yet, stop by Priester's Pecan if you're going through Ft. Deposit, AL!
Fantastic Fajitas
Marinade ingredients:
¼ cup soy sauce
4 tablespoons Worcestershire sauce
¼ teaspoon cumin
½ teaspoon garlic powder
Meat and veggies:
2 lbs. sirloin steak, sliced into long strips OR 2 lbs. chicken breasts, sliced into long strips Or a combination of steak and chicken
1 large green pepper, cut into thin strips
1 large red pepper, cut into thin strips
1 large onion, sliced into rings
Medium-sized flour tortillas
Salt and pepper to taste
Filling choices:
Shredded lettuce, Shredded cheese, Sour cream, Re-fried beans (heated), Chopped tomatoes, Guacamole, Slice jalapeño peppers, etc.
In a large bowl, mix together marinade ingredients. Add meat and vegetables, tossing well to coat. Cover the bowl and place in the refrigerator overnight, or as long as possible. Try to stir a couple of times during marinating.
When it’s time to cook you fajitas, turn your oven on to about 250 degrees. Wrap the tortillas in foil and place in a warm oven for about 30 minutes.
Prepare filling ingredients and place in serving bowls.
When ready to cook, pour the meat mixture into a colander and drain. Heat a heavy skillet, a cast iron one works well, until very hot, but not quite smoking. Test to see if skillet is ready by gently dropping a piece of beef into the skillet. The meat should sizzle. Add all the meat mixture, and stir-fry until the meat is done and the veggies are crisp-tender. Add salt and pepper to taste. Place mixture on a warm plate to serve. Allow each person to assemble their own fajitas!
To assemble:
Spoon a small amount of meat mixture down the center of each tortilla. Add filling ingredients of choice. Roll and eat!
Larry's Guacamole
2 avocados, peeled and diced
1 tablespoon mayonnaise
1 tablespoon lemon or lime juice
1 - 2 tablespoons verde (green) salsa
a dash or two of Lawry's Season Salt
Mix all ingredients until desired consistency. We like ours kind of chunky.
Mexican Salad
1/2 head lettuce
1 cup shredded Co-jack cheese
1 med. onion, diced - optional
10-15 cherry tomatoes, halved
1 can Mexican-style corn
1 can black beans, drained and rinsed
1 cup crushed corn chips or tortilla chips
*Bottled ranch dressing to taste
Combine all ingredients and toss. Serve immediately.
*Can use Fiesta Ranch, Catalina, Italian dressings, if you prefer.
Fiesta Salad Dressing
1 packet Hidden Valley Fiesta Dip Mix
1 cup milk (I used skim)
1 cup mayo (I used 3/4 cup light and 1/4 cup regular.)
Whisk together all ingredients and refrigerate.
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