Recipe(tried): Tonight, Chicken Fajitas, Aunt Julie's Rice, Vinegarette

Fajitas

1/2 cup good olive oil
1/4 cup red wine vinegar
1/3 cup fresh lime juice
1/3 cup finely chopped red onion
1/2 teasp. sugar
1 teasp. oregano
1/2 teasp. salt
1 teasp. lemon-pepper seasoning
1/2 teasp. ground cumin
3 cloves garlic, minced
1/2 cup fresh cilantro, minced

Meat of choice........2 lbs. boneless chicken breast, skirt steak, or flank steak.

Place meat choice in a glass pan. Top with all marinade ingredients. Cover with plastic wrap and chill at least 1 - 2 hours. Cook meat on the grill to desired doneness. This can also be perfectly done on a cast iron grill pan on the stove top, also. After meat is cooked allow to stand 10 minutes. Cut into thin strips. In a non-stick skillet place 1 cup of the marinade. Bring to a rolling boil and reduce down to evaporate the vinegar and leave just the oil in the pan. To this hot pan add 1 large onion sliced and a combination of red and green and yellow bell pepper strips. Stir fry until they begin to caramelize.(You may need to add a little more olive oil....you judge) Add the meat strips and stir until heated through and give it an extra squeeze of lime juice and a good sprinkling of chopped cilantro.

Assemble fajitas on flour tortillas, top with guacamole, fresh salsa and shredded lettuce and sharp cheese and sour cream!

My children love these!!!!!!Of course they pick out all the veggies and just eat the meat.

With the fajitas I like to make a bit of rice the way my Aunt Julie taught me.

Aunt Julie's Rice

2 cups Uncle Ben's Rice
1 whole clove garlic
2 green onions minced
1 tablespoon of chicken soup base
1 bay leaf

1 can yellow corn or Frozen corn, cooked
1 carton sourcream
1 cup grated parmesan cheeseIn a large non-stick skillet, heat about 3 tabsp. Crisco oil. Add the rice, garlic (left whole), green onion, chicken soup base, and the bay leaf. Stir and cook until rice is a little transparent and about to brown. Add enough water to cover about 1/2 inch over rice mixture. Cover tightly and lower fire to a simmer. Cook until done about 20-25 minutes.

Fluff rice with a fork. Add corn and sour cream and toss well. Place in a casserole dish and sprinkle with the cheese. Heat in the oven at 350* for 20 minutes when ready to serve.

(Note: You may want to remove the whole garlic clove.....we like to eat it)

A huge green salad with some homemade vinegarette dressing rounds out the meal!!

Vinegarette:

3 cups good strong olive oil (Extra-Virgin)
1 cup good red wine vinegar
1 heaping tablespoon creole or any brown whole-grain mustard
1 tabsp. dehydrated tarragon or basil(or even dried Italian seasoning is great)
1 teasp. salt
1-2 teasp. lemon-pepper seasoning
or freshly ground black pepper
1 tablespoon Lea & Perrins Worcestershire sauce

1/2 teasp. Creole seasoning (Optional)

Place all ingredients, except oil in a blender. Start blending at a med. speed. With the motor running, slowly drizzle in the olive oil until well incorporated. Store in a glass jar with a tight fitting lid. This makes plenty for lots of salads!!

Dessert around here is usually ice cream or during this season...king cake!! Enjoy ALL!!