I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
This is a great recipe to make your own fajita seasoning for chicken or beef fajitas. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon white sugar
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 TBS of lime juice
2- 3 TBS olive oil
Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, and cayenne pepper together in a small bowl.
Add oil and lime juice just before using
It doesn’t take much I used about 1/2 for the veggies and the the left over flank steak.
Use immediately or store in an airtight container for later use.
21 calories; protein 0.4g; carbohydrates 4.6g; fat 0.4g; sodium 595.8mg.
I took a small Ribeye out of the freezer not knowing what I would do with it other than knowing that I would pan sear and oven roast. I am still on my own for meals since Lyn is still on her special strict diet and living up to my promise to eat well. Ok Ok sort of living up to it I have days that I have reverted to a meat and potato guy but for the most part…… Anyway she made herself a Fajita and went to the bar to dig in it was then I noticed she did not use the tortillas and asked are you going to use while batting my eyes. No, it must have been two seconds until I figure out my finished meal. By this time the steak had been removed from the oven and had sat for at least 7 minutes so I slice up thin dished out some of the roasted veggie and topped with steak and a sprinkle of grated parmesan cheese.