Grilled Steak Fajitas

We enjoy Mexican food a lot. We've been wanting to make fajitas for a while. The multi-colored peppers make this a colorful as well as delicious meal.

Ingredients
1 lb. steak
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium orange pepper, chopped
1 medium onion, chopped
2 pkg. fajita seasoning
Olive oil
Tortillas
Shredded cheese
Sour cream

Grill the steak just enough to sear it and cut it into strips.

In a large, deep frying pan, saute the onion in olive oil until translucent.

Add peppers and saute until tender.

Add fajita seasoning.

Add steak.

Cook over medium heat until meat is cooked to your liking.

Fill tortillas and top with cheese and sour cream.

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Grilled Garlic Shrimp

I love seafood. I really love shellfish. We got this recipe on an election flyer for Mia Love. (She's running for the U.S. Congress here in Utah.) This recipe is easy and oh so yummy, if you like shrimp.

Ingredients:
2-3 lbs. jumbo tiger prawns, deveined but with the shells still on
3 Tbs olive oil
2 Tbs fresh minced garlic
juice of 2 limes
1 Tbs honey
chopped cilantro

In a large bowl, mix oil, garlic, honey, lime juice, and cilantro.

Add prawns and stir until they are coated.

Grill until pink.

Delicious!

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Fresh Grilled Trout

And when we say fresh, we mean fresh. We caught these at Little Lyman Lake in the High Uintahs and grilled them at the lakeside. The meat fell off the bones.

Ingridents:

4-8 fresh trout

3 cloves of garlic, crushed

1 large onion, sliced

Juice from one lemon

1 lemon, sliced

butter

aluminum foil

salt & pepper to taste

Clean fish.

Tear off enough foil to surround all fish lying flat. Place fish on shiny side of foil. Dab butter on and in fish. Crush garlic into lemon juice and pour over fish.

Arrange onion and lemon slices evenly over fish.

Cover with foil and seal edges of foil packet.

Grill for 10 minutes on each side until meat flakes from bones.

Serve hot.

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Grilled New York Steak with mushrooms

So this isn't really much of a recipe. Just more fun grilling and what you can do with a nice steak.

Ingredients:
1 lb. New York steak
Smokehouse maple seasoning
Season All salt
Sauteed mushrooms

Grill meat to desired temperature.

Top with mushrooms.

Eat well.

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Memphis-Style Rub

Last night, I grabbed some thick, boneless pork chops out of the freezer, thinking it would fun to grill. We love grilling no matter what the weather is like. My husband is more than happy to stand outside in a blizzard if he can fire up the grill and cook us up some meat.

I did a little internet trolling for a good, homemade rub for the chops and came across this on a forum. The person who submitted it only said that he found it in a Memphis BBQ cookbook. Hence the name.

Memphis-Style Rub

1/4 c paprika
2 Tbl garlic salt
1 Tbl fresh-ground black pepper
2 Tbl brown sugar
1 Tbl onion powder
1 Tbl dried oregano
1 Tbl dry mustard
1-1/2 tsp cayenne pepper

Mix all ingredients together. If you choose to mix with your hands, I suggest that you make sure you don't have any cuts. Some of these spices can burn.

Coat each piece of meat with the rub on all sides. Put in a baggie or air-tight container and chill for at least two hours.

Fire up the barbie and grill until the meat is done to your liking. When cooking pork or chicken, be sure to cook the meat thoroughly.

We decided to top the chops off with some sauteed mushrooms.

You've probably noticed that we eat a lot of green beans at our home. They are my favorite food. I don't do a lot of fancy things with beans, just steam or open a can. Delicious.

We were more than happy with how these turned out.

If you have a rub that you love to use, please let me know.

One Crazy Girl's notes: You can store the extra rub in an air-tight container for up to six months.

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