Food Wednesdays-Fajitas & Lake Photo and Video

   Hi Readers,

     I started this link up food post for us to share recipes and anything food related with each other. Hoping you will  join in. Please share the link of your Food Wednesday's post and not just your blog-thank you.

  Over the weekend enjoying time with our out of state friends, I made fajitas with skirt steak one evening.

I didn't get photos but thought I would still share my dish. This turns out tender and very delicious

Kathy's Fajitas

  Skirt steak-at room temperature slice across the grain in very thin strips, if the strips seem too wide then cut to make narrow strips.  After cutting up a small pile of meat I then toss with adobo spice, a little cumin, and just a bit of hot red pepper flakes. Place in bowl or zip lok bag. Continue till all the meat is sliced. Place in the fridge for several hours.  My friend said sometimes she likes to toss the meat with lime juice first and then toss in the spices.

   Sweet peppers-I like to use a couple different colors of these peppers-slice up the pepper halves in thin slices, about half as much as the meat and place in zip lok bag and place in the fridge.

  Onion-I like the large white onions but large onions of your choice. After peeling the onion I cut it in half, lay cut side down and slice again in narrow slices across the onion. Cut up about the same amount as you did the sweet peppers. Place in zip lok bags and place in the fridge

When it's time to cook your meal-take out the steak and veggies and let warm to room temperature.  I saute in olive oil the veggies til they are tender. Set aside.

In a hot cast iron skillet with olive oil toss in a small amount of meat til just browned on both sides-add to the veggies-continue til finished cooking all the meat. When finished add back into the cast iron pan-turn the temp down to low and toss the meat and veggies together. 

Note: do not add allot of meat to the pan while just browning it, otherwise you will be steaming the meat and it will taste tough The goal is small amounts of meat in a hot skillet so it will cook up fast. add more oil as needed

Warm up tortillas on a cast iron flat griddle or skillet. or fajitas are also good in corn taco shells.

I like to serve these with black beans, tomatoes and green chilis.

      I grab another cast iron skillet, add all of one can of black beans-I use no salt black beans. I drain and rinse the second can of black beans and add to the skillet. With the heat on medium high you want to cook this down slowly to cook off most of the liquid. If you have dried onions on hand that will soak up allot of the liquid as they cook. I then add a can of diced peeled tomatoes with green chilis-choose the amount of chili heat you prefer.  I keep this simmering on low to medium heat to cook off the liquid-you don't want the beans to stick to the bottom of your skillet. Sometimes I will take a hand held potatoe masher and just mash in the skillet about half of the beans.

  This dish could also be turned into a large salad bowl instead of using tortilla shells.

Now it is your turn to share your own Food Wednesdays post

Early morning photo and video February 1st When I saw this magnificent red sky early this morning (Tuesday) thinking of the saying sailor take warning-we are in for a winter event beginning tonight lasting through Friday-we will wait to see what occurs