An Excellent Beef Fajita Recipe, Roger Miller Is King Of The Road and Does ANYONE Remember Good Time Charlie's Got The Blues

BEEF
FAJITAS!

Really super yummy,

spicy,

mouth watering
Beef Fajitas!

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Could these be so delicious cause...
I used sizzlin' Sirloin??!!

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SzzzzzssssSSSSSSzzzzzzzz
Okay, that is the sound of sirloin sizzlin' in the pan for all of you who have never
pan fried sizzzlin' sirloin!! SzzzzssssSSSzzz. Ouch!

Sliced
bucket loads of sirloin,
just waiting to be placed on warmed corn tortillas.

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Not
actual "BUCKET"
loads.

Duh.

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But, enough.


Hehehehehehehehehehehe!

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Ohhhh!! Before going any further, I have had this one song called Little Green Apples stuck in my head for several weeks now.
Roger Miller recorded it in 1968.
It takes till the .24 mark (24 seconds) for the record to kick in...be patient please, it's recorded from an old album :)

Roger Miller was a little bit of an enigma from what I gather.

He was born in 1936 outside of Ft. Worth.

Roger was sent to Oklahoma to live with his aunt and uncle after his father passed and his mother became ill.

He bought his first guitar and headed to Nashville in the 1950s after serving a few years in the military.

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This is the Faron Young group. Ima think Roger is the tall drink of water on the top left.

Roger began his career as a successful songwriter for
Ray Price,
Jim Reeves,
Billy Bayou,
Ernest Tubb,
Faron Young
and
George Jones.

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He hit pay dirt with Dang Me
and the classic hit
King Of The Road.

I have perused many a Roger Miller albums whilst dealing antiques and
vintage stuff over the years.

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rogermiller.com with Dean Martin

He was so popular in 1965 that he had his own tv show.

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The 70s didn't fare so well for Roger though.

But here, Roger is accepting a Tony award in 1985 for the Broadway score of
Big River.

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And in 1990, Dwight Yoakum had a hit co-written by Roger called It Only Hurts Me When I Cry.

Which totally reminds me of this 1972 song
by Danny O'Keefe, a Spokane, WA musician called
Good Time Charlie's Got The Blues.
Remember this song????

Tim doesn't remember this song.  :(

I'm still gonna stay married to him though. 

Seriously. 
HOW COULD YOU NOT REMEMBER
THIS SONG??
Maybe he was listening to too much Iron Butterfly or Steppenwolf.
When he was like 10.

FYI: Tim's laying back in his recliner and just had the nerve to ask me:
"Who was good time Charlie?"

Ima pass out!!!!!

NOBODY was "good time" Charlie, Tim! It's just a song! A great song! Don't over think it Tim, just appreciate it for the 1972 awesomeness it was!!!

Okay. Let's get back to the awesomeness of this
Beef Fajita recipe.

I doubled the meat in this recipe cause Tim and I rarely eat beef so when we do, we go BIG!

So these are the fixins to make these spicy, flavorful fajitas.
The recipe calls for flat iron steak...I used sirloin.
But you can see there's not a gazillion ingredients here.
This is super easy.

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Get your marinade ready with olive oil, Worcestershire sauce, and lime juice.

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Add in the garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar.

Now slice up the onions and peppers....

Throw the veggies in a bowl with the marinade and mix 'er up.

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Throw the meat in there and mix up and let marinate together for  a few hours.

I've made this three times and each time I've only marinated 1/2 hour and it was still super flavorful.

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Now if I was making fajitas with chicken, I would marinate the veggies in a separate dish from the chicken.

Oh look!

It's Tim and Baby the kitty cat helping me cook.

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So get out yer skillets and heat 'em up...cause sirloin and veggies are goin' in there!

So both pans are sauteing and cooking away....

I got smart about five minutes into the sauteing and finally drained the liquid off the peppers and onions. Duh.

Look at the sear on that sirloin!!

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Now grate up the Monterrey Jack cheese.

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Slice up that delish sirloin.

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Now take a tortilla and start layering with the beef, then add the peppers and onions and top with cheese....

WAIT! You're not done yet!!
Don't forget the sour cream, salsa and cilantro!

WHOA!!  WAIT AGAIN!!!

Grab
your
pop
!!!

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Now fold 'er up and dig in!

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Okay, that was pretty simple, eh? 
Now I've tried some fajita recipes that really lacked a big punch of flavor so I was pleased to run across this recipe on the Pioneer Woman website.

The cumin, chili powder and Worcestershire sauce blend well with the citrusy lime juice and heat of the red pepper flakes.
I've made this recipe three times in the last six weeks, it's so easy and quick.

Beef Fajitas
Serves 8
www.thepioneerwoman.com Check out her site, fantastic recipes there.
Courtesy www.turnkeyqualitycars.com

Ingredients
    1 whole Beef Flank Steak…(Angie used sirloin)
    ½ cups Olive Oil
    3 Tablespoons Worcestershire Sauce
    ⅓ cups Lime Juice, Fresh Squeezed
    3 cloves Garlic, Minced
    1 Tablespoon Cumin
    1 Tablespoon Chili Powder
    ½ teaspoons Red Pepper Flakes
    1 teaspoon Salt
    ½ teaspoons Black Pepper
    1 Tablespoon Sugar
    2 whole Medium Onions, Halved And Sliced
    1 whole Red Bell Pepper, Sliced
    1 whole Orange Bell Pepper, Sliced
    1 whole Green Bell Pepper, Sliced
    1 whole Yellow Bell Pepper, Sliced
    Oil, For Frying
    Flour Tortillas, Warmed
    Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
    Salsa
    Sour Cream
    Cilantro leaves

Preparation Instructions
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins.



Okay, here's the printable version....

Okay, gonna go look through this $9.95 magazine now...yes, you read that correctly....$9.95!!!!!

See, I got tricked into buying
this $9.95!!! magazine!!!

See, they tricked me by using red and green colors and I thought this was a CHRISTMAS food magazine.

But when I got home I noticed all the recipes inside are Thanksgiving comfort food related. And then I noticed it says to display this magazine only until December 2 which means probably the REAL magazine I wanted, the CHRISTMAS recipe magazine, has yet to come out!!
Christmas Tricksters!!!!

Now I know what you're thinking......

...perhaps the fact that the cover featured:
1.Turkey
2. Stuffing
3. A pumpkin
4. A cranberry looking dish in the background

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...that perhaps those things should have clued me in that this was a THANKSGIVING holiday magazine, not a Christmas holiday one.

Well, perhaps you should know....
















I'M NOT THAT BRIGHT!!!!



\
CLEARLY!!!!













I still maintain I was tricked by the red and green colors.



Okay, that's all I got....
Hope you try the Beef Fajita recipe sometime!
:)
Have a good rest of the weekend y'all! and we'll talk at ya soon!!!