Steak Fajitas

Packed With So Much Flavor...

1 Top Round Thin Cut Steak
Tequila
1 Lime (juiced)
Salt / Pepper
Vegetable Oil
1 Medium Onion (sliced)
2 Red Bell Peppers (sliced)
Handful of Cilantro (minced)
Flour Tortillas
Sour Cream
Cheddar Cheese (shredded)

Place the steak  Zip Lock Bag
Add one jigger of Tequila, lime juice, a few grinds of pepper, and
vegetable oil to coat the steak
Refrigerate for 4 hours

In a grill pan heat 2 tablespoons of vegetable oil
Add onions and peppers
Season with salt / pepper
Cook till soft about 5-8 minutes
Place cooked vegetables in a bowl and add cilantro
Re-season with salt/pepper if necessary
Cover to keep warm

Remove steak from Zip Lock Bag and place in grill pan
Season with salt
Cook 3-4 minutes on each side
***Remove meat from grill pan and allow it to rest for 2 minutes then thinly slice
Serve with onions, peppers, flour tortillas, sour cream, cheddar cheese

***Meat will continue to cook while resting.

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Enjoy...

Grilled Zucchini

Great Alongside Grilled Fish or Steak...

4 Zucchini (sliced medium longways)
Salt/Pepper
Hot Pepper Flakes
Vegetable Oil
1 Lemon (juiced)

In a Zip Lock Bag add zucchini, salt/pepper,  hot pepper flakes and lemon juice
Coat with vegetable oil
Refrigerate for 20 minutes to 1 hour
Remove from refrigerator and allow to come to room temperature
Remove zucchini slices from Zip Lock Bag (reserve marinade)
Place zucchini slices on grill for 4-5 each side
Place reserved marinade in a bowl
Once zucchini is done add to reserved marinade, toss and serve warm or cold

Red Wine Chicken

One Pan...So Easy...So Tasty

4 Boneless/Skinless Chicken Cutlets
6 Roma Tomatoes (pureed in blender)
1 Medium Onion (thinly sliced)
Salt/Pepper
Dried Basil
1 Glass Red Wine
Bread Crumbs
Olive Oil

Preheat oven to 350 degrees
In an oven proof dish add pureed tomatoes and onion
Season with salt/pepper and basil
Add red wine and stir to incorporate
Place chicken cutlets on top of mixture
Season with salt/pepper
Spoon at little of the mixture on top each chicken cutlet
Sprinkle with bread crumbs
Lightly drizzle with olive oil
Bake 25-30 minutes or until chicken is no longer pink inside and juices run clear
Serve alongside mushrooms and rice!  

Oregano Chicken

Greek Flavor...

8-10 Boneless / Skinless Chicken Thighs

Salt / Pepper

Olive Oil

2 Cloves Garlic (Minced)

1 Cup Water 

1/2 Cup White Wine 

1/2 Lemon (Juiced)

Oregano

8-10 Pats of Butter (One Pat per Piece of Chicken)

Preheat Oven to 350 Degrees

Arrange chicken in a baking dish

Toss with olive oil and garlic

Season each side with salt / pepper

Pour water, wine and lemon juice over chicken

Generously sprinkle each piece of chicken with oregano (or to taste)

Place a pat of butter on top of each piece of chicken

Bake for 1 hour or until juices run clear and chicken is cooked through

Baste occasionally while chicken is cooking