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Crazy Lady’s Beef Fajitas


Crazy Lady’s Beef Fajitas


An awesome friend of mine, the one that actually encouraged me to start this blog, asked me to post my recipe for the fajitas we make.  Everyone my husband and I have made these for raved and now make them too.  Yep, they’re that good.  *grin*  So, bear with me since there isn’t really a true recipe, but there are several little tips.  The recipe is definitely not sponsored by any vendors, although that would save us a lot of money on marinades.  *laugh*

We usually get our flank steak at Sam’s Club, since they usually have the best marbling, the steaks are pretty big, and the price often can’t be beat.  I thoroughly trim the fat off and then put it in a trusty gallon sized zip bag.  Here comes the crucial ingredients…I add about an ounce of Allegro Original Marinade (found at most grocery stores, like Walmart and Dillons [if you’re in the Midwest]) and four shakes of Original Flavor Daddy Hinkle’s Marinade.  The Hinkle’s has a reducer top, so I literally just do four shakes into the other marinade.  Between the two your steak should have a nice amount of marinade on it.  We let it marinade at least overnight, but often about 30 or so hours.  I set it out to rest for ten minutes before it’s time to grill.  (Note: Daddy Hinkle’s is often sold in a combo pack at the grocery store [we usually have to go to Dillon’s or Hy-Vee to find Hinkle in any flavor, so you’ll want to go to whatever store you know often has hard to find items].  The other piece in the combo is a container of dry spices.  If you like more spice, then when you set the meat out to rest sprinkle your dry spice over the steak.  It usually makes my stomach upset, so I can’t use it, but Larry loved when we used to be able to add it.  Otherwise, that powder spice is great in breading!)

Larry is king of the grill, so on the gas grill he grills the steak 7 minutes per side, unless the steak is thick and then he will check the temperature and add time if needed.  He found that 7 minutes per side is the sweet spot to reach medium doneness on the grills he has used.  When it’s done we let it sit and rest for 10 minutes on the counter, and then he slices it into really thin slices.  While he’s doing that I’ll cut 2-3 green bell peppers into strips.  (For those that hate cutting bell peppers, there’s actually a less fuss method.  Just start a centimeter or so from the ring around the stem and cut along the contour of the curve down to the bottom.  If you do this the whole way around, the whole center will stay intact and you don’t have to deal with cleaning seeds off of anything.  Then just slice up your strips of pepper.)  In a large frying pan I sauté the peppers with one packet of Swanson’s Beef Flavor Boost and about a quarter cup of water.  If things seem to get dry, then just add a bit more water. I sauté them until they start to turn a pale green and are pretty soft.  You could always cook them less, but I found that there’s a lot less indigestion when they’re cooked down further than the restaurants do.  Once they peppers are all cooked we add the sliced grilled flank steak and any of the yummy juices that come out during the cutting.  *grin*  That gives the peppers even more of a beef flavor.  Once the steak is in I’ll put a splatter screen over the pan and put 2-4 tortillas right on top of the screen.  Why let that steam go to waste?  Let it soften up your tortillas and save you a few extra steps.  Once the steak is warmed back up (we try not to let the meat cook very long, so it stays tender), it’s time to serve. 

We usually put shredded cheddar cheese, ranch dressing, and some of the juice from the pan in our tortilla with the meat and peppers (plus salt and pepper to taste, although usually we leave it alone).  We’ve tried a variety of other things, but that combination has made it to finally being the standard for us, and those juices really set these apart.  Even family members that usually load their fajitas up with lots of toppings come to the dark side after they try it our way.  We’ve tried red and yellow peppers (although everyone says they taste the same, my super senses can’t handle either of them usually, so we stick with green now), sour cream, diced tomatoes, lettuce, salsa, and jack cheese.  Change things up and see what works for your family, but this is what works for us.  With just the two of us eating the picture is all that was left after having it for lunch today.  That pan was full to start with!  *laugh* 

Hopefully you’ll like our take on fajitas.  Now back to your regular programming… 😉

Oatmeal – Not Just for Breakfast Anymore?

I decided to spend my one-handed time researching some ideas and the how/why some ingredients do or don’t work.  I have a small issue with an incredibly rapid stream of consciousness.  Red light, yellow light, squirrel!  I should put some nuts out for the squirrels, although they keep stealing the sunflower seeds.  Hmm, I need to order some more poppy seeds for the Men’s Scrub.  The Men’s Scrub uses ground oatmeal.  I wonder if I have any leftover or if I need to grind some more.  I wonder why it didn’t help with the hives.  Do I have anything that might have helped with the hives?  Yeah, you get the idea.  Although it seems like I’m mocking myself, it’s embarrassingly almost word for word the internal thought process that inspired the latest round of research.  *grin*  And if you haven’t noticed I tend to get a bit obsessive on occasion.  Hey, if I was perfect and healthy I could cause some real trouble in this world. 


I got a little…interested…in slow cooker recipes the past week.  I go through phases where my nook seldom goes dark.  So when I needed to stop reading about ingredients and let the info actually soak in I would flip through recipes.  I stumbled across a homemade granola recipe and I’m really happy with how it turned out when I made it (I may be munching on some while I’m writing this).  Since oatmeal is one of my main interests of research lately I thought I’d go a little wild and share the recipe.  It’s the “Basic Granola” recipe in Carol Hildebrand’s “365 Winter Warmer Slow Cooker Recipes”. 

“4 cups old-fashioned rolled oats (in case you haven’t dealt with oats much and haven’t been learning from anything/anyone about it, it’s the oatmeal tube that has the 5 minute recipe, not the 1 minute *smile*)

1/2 cup honey or maple syrup

3 tbsp. vegetable oil, enriched with vitamin E, if desired

Spray the inside of the slow cooker with cooking spray.  Put the rolled oats, honey, and vegetable oil in the slow cooker and mix well.  Partially cover, propping the lid open with a twist of foil or a wooden skewer to allow the moisture to escape, and cook on low for 2.5 to 3.5 hours, or until the oat morsels are roasted dry and golden brown, stirring every 30 minutes.  Allow the granola to cool, then transfer it to an airtight container.  Store it in the refrigerator….When the granola has cooled, add in a total of 1 to 2 cups of raisins, shredded unsweetened coconut, chopped walnuts, slivered almonds, or shelled pumpkin or sunflower seeds.”

I used maple syrup for mine and I’ll admit that at two hours I added a bit more syrup right out of the bottle into the mixture.  *grin*  Don’t forget to stir!!  *starts whistling innocently* I believe the syrup can get a tough and bitter if it sits on the bottom too long.  Lol.  Mixed with some cherry craisins it’s still fantastic to me. 


One reason I started researching oatmeal after running across the recipe is that I’ve never figured out why the oatmeal I added to my bath failed to relieve my itching when I had hives.  To be honest it felt like I was bathing with a bunch of minnows or something and seriously grossed me out.  *cracking up*  I did a bit of mind-over-matter and kept bathing in it with the hope that I’d have a few minutes of relief.  Aveeno helped me when I was a kid and had the chicken pox, so I’ve been puzzling over it.  Oatmeal has phenols and other goodies that are consider anti-inflammatories, plus oatmeal creates a kind of barrier on your skin, which is suppose to protect it.  After a lot of reading (I was too miserable to ease my mind when I was itching) it appears that the oatmeal didn’t work because I had such an acute allergic reaction to the medication I had been taking.  So thankfully I’m not as skeptical about adding oatmeal to products.  It’s still fantastic for exfoliating, but I think it won’t go on my list of anti-inflammatories that I want to experiment with.


Anyway, I hope some of you find the recipe useful.  I’m still trying to organize my thoughts about Evening Primrose Oil and Clary Sage.  And sampling.  And mud.  And dogs, especially dogs that keep getting into mud.  And one cat stealing the bed of the other cat….

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