Yummy Steak Fajitas

the goods:

1 1/2 lb. flank steak
red pepper
green pepper
onion
tortillas
avocado
queso fresco cheese
Goya Yellow Rice

Marinade:
1/4 c. olive oil
1 tsp. grated lime rind
2 1/2 T. fresh lime juice
2 T. Worcestershire sauce
1 1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. coarsely ground black pepper
2 garlic cloves, minced
1 (14.5 oz) can low-salt beef broth

1. Score steak and combine with 1 1/2 c. marinade in a large plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, red and green peppers, and onions in a plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
2. Then when you are ready to eat, start your grill to cook your meat to your liking. Then in a skillet, cook your veggies to your liking.
3. While veggies are cooking, start your rice. Cook everything until all is cooked. Serve.

These are the tortillas we use when we make fajitas! Yumm-O! These definitely make your fajita experience!

This is the Goya rice we use. We don't have it often, but when I can find it and buy it, the girls LOVE IT!

Grilled Hawaiian Chicken Sandwiches with Sweet Potato Fries

Another meal Cherise made for us was this chicken sandwich. I'll have to admit though, I was a little hesitant to try this, only because it had pineapple on it. =0 But it was REALLY GOOD. I was nervous to see if Chad would like it too, and he LOVED it as well. It was all very good. Plus it's nice to have grilled meals, because there is less mess AND less for the mama to do. hehe.

the goods:

for the sandwich:

2 chicken breast

2/3 c. Italian dressing

1/3 c. soy sauce

Swiss cheese

Mayo

Avocado, sliced

Canned pineapple rings

Favorite BBQ sauce

whole wheat hamburger buns

• Slice chicken breasts in half to make them thinner. Place chicken in a double ziploc bag and pour in italian dressing and soy sauce. Marinade anywhere from 30 minutes to 2 hours.

• Heat up your grill. Grill chicken until cooked through. When finished cooking, place a slice of Swiss cheese on top of each chicken breast.

• Toast your buns until lightly browned. Add a small amount of mayo to the top and bottom side of each bun. Then start adding your layers. Start with your chicken, then add your pineapple ring, sliced avocado, and then drizzle on your BBQ sauce.

For the fries:

2 sweet potatoes

olive oil

salt and pepper

• Slice your sweet potatoes to look like french fries. Lay them on a cookie sheet so that they aren't touching. Brush olive oil on each potato slice. Sprinkle with salt and pepper.

• Bake at 425 degrees for 25-35 minutes. Depending on your oven.

Chicken Fajita Roll-up with knock off Cafe' Rio Rice

This might look like alot to do, but it is actually quite easy. You just have to prepare a few things ahead of time to allow the flavors to mix. Once it is time to put it all together, it's VERY easy.
When we went down to Dallas for spring break, Cherise made these for us! Chad loved the meal so much that not only is it one of his new favorites, but he wanted to have it again a week later! Yum. Me. Thanks Cherise!

the goods:

For the Fajitas:

Marinade for chicken:
2 c. water
1/3 c. soy sauce
3 T. sugar
1/2 tsp. salt
2 T. white distilled vinegar
1 T. ground chipotle pepper
(or 1 1/2 tsp. ground cayenne pepper)
2 tsp. hickory smoke flavoring
2 tsp. paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
4 chicken breast fillets

**The chicken needs to marinade for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinade for much longer than that, or the chicken could become tough. When it is finished marinading you will then grill the chicken and then shred it.

Mexi-ranch Dipping Sauce:
1/2 c. mayonnaise
2 T. onion, minced
2 T. tomato, diced small
1 T. buttermilk
1 T. white distilled vinegar
2 tsp. fresh cilantro, minced
1 tsp. canned green chilies (don't throw chilies away, you can use the remaining for the rice)
3/4 tsp. paprika
1/2 tsp. granulated sugar
1/4 tsp. salt
pinch dried dill weed
pinch cumin
pinch cayenne pepper

**While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well, then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.

Pico de Gallo:
2 medium tomatoes, diced
1/3 c. red onion, diced
1 jalapeno, seeded and diced
2 tsp. lime juice
2 tsp. fresh cilantro, minced
1/4 tsp. salt
1/4 tsp. ground black pepper

**The pico de gallo will also develop nicely in the fridge if you make it ahead of time. Combine all those ingredients, then cover and chill.

4 large flour tortillas
1 cup fancy shredded cheddar cheese
1 cup fancy shredded monterey jack cheese
4 cups shredded iceberg lettuce

When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breast for 4 to 7 minutes per side or until done, and then shred.

Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1/4 c. shredded chicken across the center of the tortilla, followed by about 3 tablespoons of pico de gallo, and then drizzle mexi-ranch sauce over the pico. After you've done that, then add your shredded lettuce on top.

Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up. Serve.

You can also use the mexi-ranch sauce for dipping as well.

Mexi-Rice (or knock-off Cafe' Rio rice):

3 c. non-instant white rice

6 c. water

4 chicken boullion

1 T. butter

1 T. garlic

1/2 bunch cilantro

1 can green chilies (I just used the rest of the green chilies from the mexi-dipping sauce)

3/4 tsp. salt

1/2 onion

In your food processor combine garlic, cilantro, green chilies, salt and onion. Chop well.

In a pot add water and chicken boullions. Bring to a boil and then add rice, butter, and green mixture.

Cook as directed on back of rice bag (you may need to check it when it is finished, you might have to cook it a little bit longer).

Steak Sandwiches with Twice Baked Potato Bites

This manly take on steak and potatoes will have everyone asking for seconds!
the goods:

sandwiches:

1 boneless rib-eye steak, excess fat removed

1 large red onion

sliced2 hoagie rolls split

5 ounces cream cheese, room temperature

4 tablespoons grainy mustard

1 bunch baby spinach, stems removed

steak sauce for serving

potato bites:

10 to 14 red new potatoes (small), halved

1 tablespoon olive oil

3/4 cup sour cream

1/4 cup snipped fresh chives, plus more for garnish
Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat.

On a rimmed baking sheet, toss with olive oil; season with salt and pepper, and arrange bottom side down.

Bake until tender, 30 to 35 minutes. Let cool on sheet.

When cool enough, using a melon baller, scoop out about a teaspoon from the center of each potato and place in a bowl.

Add sour cream and chives to the bowl with potato centers and mash; season with salt and pepper.

Stuff potatoes with filling.

Bake potatoes at 450 until lightly browned, about 15 minutes.

Meanwhile, saute onions in a pan with butter, until soft and browned, about 7 minutes.

Heat grill to high; lightly oil grates. Season steak with salt and pepper. Grill 5 minutes on each side for medium-rare. Transfer to a plate and tent with foil, let rest for 10 minutes.

Spread rolls with mustard on bottom side and cream cheese on top side.

Thinly slice steaks against the grain.

Place a layer of spinach on each roll.

Finished with a layer of onions.

Close sandwiches. Slice in half.

Remove potatoes from the oven.

Serve sandwiches with a side of steak sauce for dipping and twice baked potato bites.