Beef Fajitas with Jalapeno Cream

We love grilling our veggies - great flavor!

Jalapeno cream? Yes, please!

This is another keeper from a Staci Joers class I took years ago. The citrus flavors with the cumin and peppers...so good! I made a few tiny tweaks. You could do this as a freezer meal, and just include the recipe for the cream.

Beef Fajitas with Jalapeno Cream

1 lb. beef skirt steak (or flank, sirloin or round steak), trimmed and pounded out to 1/4" thickness
2 tbsp. lime juice
2 tbsp. fresh orange juice
3 tbsp. EVOO
3/4 tsp. cumin
1 tsp. salt
2 cloves garlic, minced
1 tsp. dried oregano
hot pepper sauce to taste

1/2 - 1 tbsp. EVOO
1 red bell pepper, sliced thinly (any color peppers you like)
1 green bell pepper, sliced thinly
1 onion sliced (yellow, red, white - whatever works, we like red)

1/2 c. sour cream (or Greek yogurt)
1 fresh jalapeno pepper, diced
1 tsp. fresh lime juice

4 tortillas, warmed (for freezer meal, just include a package of tortilla shells)

In a freezer bag or pan, combine ingredients for marinade, add meat and turn to coat. Marinate 8 hours, or overnight. For a freezer meal, thaw in the fridge.

Whip up the jalapeno cream - combine the sour cream or yogurt, lime juice, and diced jalapenos, and set aside. Preheat grill. Remove meat from marinade, and discard marinade. Grill over medium heat about 4-6 minutes per side, turning only once. Grill or saute veggies (toss in a little olive oil, season with some salt & pepper and put in a grill basket or foil packet, add put on the grill while you do the meat, or saute on the stove after grilling your meat).

Serve meat & veggies with cream on warm tortillas. Include any of your favorite toppings on the side if you like - guac, sliced green onions, diced tomatoes, cheese, lettuce, etc. You could also make these with chicken - just don't marinate it for more than 4 hours, or you'll have a mushy mess. Pork would work, and can be marinated the same as beef.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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