Thursday, May 31, 2012

BLT Salad

I came up with this salad a while back.  We've been working in our yard like crazy.  We had such a mild winter, so spring came early.  Did I mention I hate yard work?  We are re-doing all of our flower beds.  We had everything ripped out and we are starting from scratch.  I offered to let my contribution be:  Pin Ideas for Flower Beds on Pinterest, but Mr. Devilish would having nothing of it.  Sooo, I've been out there trying to help as much as I can.  (Which isn't much with my bad knee and foot, but I'm there for moral support and I "try" to look busy and helpful.)  After working in the yard all afternoon, the last thing I want to cook OR eat is a hot, heavy meal.  BLT salad to the rescue!  It's filling and simple and easy enough to do most of it ahead.  Which fortunately (or unfortunately in my case) allows plenty of time to work in the yard.
My new favorite main course salad!
Don't fret my lovelies, most of these ingredients
make up the salad dressing, which all gets thrown
in a blender!
Season lettuce with salt and pepper.  Add bacon.
Add croutons and tomatoes.
Toss with dressing.
Serve immediately.
Cool and refreshing, but filling.

Friday, May 4, 2012

Fajita Marinade

I could survive on Mexican food three times a day.  I mean put me as a contestant on Survivor Mexico and I've got it made.  I would grind corn and make my own tortillas and be declared the winner.  We do seriously eat Mexican food at least 4 times a week.  My best friend's husband doesn't like Mexican food.  THAT would be a deal breaker at my house.  Thankfully, Mr. Devilish Dish loves the cuisine from South of the Border as much as I do.  He's famous for his fajitas.  The marinade works great on beef, chicken, shrimp or even veggies.  My personal favorite is steak fajitas topped off with his equally famous guacamole.  No matter what you decide to marinate, you'll be doing the Mexican Hat Dance and shouting OLE too! 

Ole! Ole! Ole!
The ingredients for the Fiesta...
Mince garlic
Squeeze citrus
Add vegetable oil
Season with cumin...
And salt.
Don't forget the jalapeno
(and cilantro!  Which I did forget...That's why
I'm reminding you.)
Cover meat and marinate
8 hours or overnight to tenderize.
Cook as desired.
And enjoy!
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