Whatcha COOKIN' today???

I will cook BBQ chicken and either mac and cheese or mashed potatoes with a side of some kind of green vegetable (undecided).

Oddly enough, in South Texas, they use Lawery's Seasoned Salt on the fajitas to season them...and make sure that they include the onions and peppers in the skillet when they do them on the stove.   If they are going to grill them, they soak them in tequilla, lime and onions.  You have to use the little tiny limes, not the big ones from Florida.   You can also marinate the steak strips in lime, onion and a little meat tenderizer....the tequilla is just because they have it and it is cheap there.  When they grill outside, they save the dry onion skins to burn in the characoal or mesquite wood...it adds flavor to the meat.

Traditionally, you serve, guamole, shredded cheese, salsa, sour cream, peppers, and onion with fajitas.  You usually have a little bit of a lettuce and tomato salad on the side.  The tortillas are the flour kind and you can heat those by putting them in the hot skillet one at a time until they are warm through...but you can do it in the microwave, too.  But traditionally, you heat them in the skillet...cast iron....and really hot.....until they are hot...and you put them in a basket lined with a towel and keep the covered to keep them hot.  You want something that the air can breathe through or they will get doughy.

All Mexican food changes preparation with the location.  Mexican food is highly regional and varies greatly from place to place.  As a matter of fact, you can actually tell where people are from by the way they prepare the traditional dishes.  And some of what we see in Mexican restaurants is actually Indio food.

I am having Homemade Lasagna w/a side salad and some Homemade   yeast rolls with Garlic and Butter   

I am going to have a hamburger and baked fries!

Today will be chicken and gravy Elle.. Take 4-6 chicken breasts, i prefer bone in and one package of dry Italian dressing mix. Wash chicken and remove skin..   Sprinkle with black pepper then spinkle the Italian dressing on it. Take one can of 98 % fat free cream of chicken soup , mix with one can water..  Pour over the chicken and cover with foil ,,,Put in oven on 375 for one hour ...Remove the foil and cook another 20 or so until lightly browned .. You can also do this in the crockpot ... YUMMY and it makes its own gravy .. Low in fat and calories and so full of protein ... Shirley

Disclaimer: Subject to change without prior notice! Right now it's looking like we may have ham steak, eggs, grits & home made (from scratch!)buttermilk biscuits.

Tonight will be leftovers of what my husband called "the best spaghetti I have ever made." After almost 15 years of marriage, that is really saying something! (I think it was the alfredo sauce that made the difference )

The hubby's new favorite spaghetti:
- 2.25 pounds of ground sirloin, browned
- 8 oz of fresh mushrooms and a tablespoon of diced garlic, sauted in ICBINB
- one jar of WalMart brand chunky italian veggie spaghetti sauce
- one can of Del Monte chunky herbs and garlic spaghetti sauce
- half a jar of Walmart brand alfredo sauce

Combine all of the above and simmer while your pasta (about one pound) is cooking. After tossing sauce with the noodles, cover the top with a sprinkling of grated parm and stir in. That's it!

* I had to agree that it was really yummy, and I don't usually like spaghetti.

Sounds really good.  But....what is ICBINB????  Ohhhhhhh, I get it.  I can't believe it's not butter.....Geez, I think I have BLONDE roots or something....Gray is more like it.  hee heee

Yep, I can't believe it's not butter. And girl, I don't even want to think about my roots - it's definitely time for me to do something to this mess of mine! LOL