Steak Fajitas

1 Large Steak
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1/2 Yellow Bell Pepper, sliced
1/2 Onion, sliced
1-2 Tbsp. Olive Oil
1 pkg. Tortillas
Shredded Cheddar Cheese
Sour Cream

Use a leftover steak, already cooked, from one of the steak recipes. Slice it into strips and set aside. In frying pan, add peppers, onion, and oil. Cook, stirring constantly, until tender. Add steak strips and continue cooking until heated through. Put mixture on tortillas, top with cheese and sour cream. Served with Bean Dip and chips.



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Bean Dip

1 can Chili
1 can Refried Beans
1 c. Sour Cream
1 c. Shredded Cheddar Cheese

In an 8x8 baking dish, mix chili and refried beans. Smooth top. Spread Sour cream over the top, then top with shredded cheese. Add tomatoes, green onions, avocados, and olives if desired. Refrigerate. Serve with tortilla chips. Served with the fajitas recipe above.

King Crab Legs, Shrimp Kabobs, Salmon

- King Crab Legs -

1 pkg. King Crab Legs and Claws (two of each)
3 Tbsp. oil

Brush oil all over legs and claws. Cook on grill for 3-4 minutes on each side. Crab is already cooked, so don't worry about under cooking.



- Shrimp Kabobs -

20 medium/large Cooked, Tail-On Shrimp
3 Tbsp. Butter
1/8 tsp. Pepper
1/8 tsp. Paprika
1/4 tsp. Garlic Salt
Wooden or metal skewers

Melt butter in microwave and add spices. Place thawed shrimp in sandwich bag and pour butter mixture in. Marinate for 30 minutes. Put on 3-4 shrimp per skewer. Grill 2-3 minutes on each side.



- Salmon -

6 oz. salmon fillets, already marinated

Place frozen fillets on grill for 8 minutes. Flip and cook for an additional 10-14 minutes.




- All of this served with Calamari and Sour Cream Potato Casserole.




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-The shrimp used and shrimp
marinating in sandwich bag.











- Salmon and Calamari used.

















- King Crab legs and claws used.












After -

Steaks 2

- Marinade -

1 1/2 c. Worcestershire Sauce
1 c. Water

These are Rib Eye Steaks. They marinated for 24 hours. Lucas rubbed Sweet Baby Ray's bbq sauce on them, then grilled them for 10-15 minutes. Delicious! Served with roasted garlic potatoes, creamy corn, butterfly shrimp, and a roll.



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Roasted Garlic Potatoes

3-4 Potatoes
2 Tbsp. Olive Oil
Garlic Salt
Pepper

Heat oven to 375 degrees. Cut potatoes up into half inch thick squares. Put in bowl. Mix oil in with potatoes. Sprinkle garlic salt (I use a lot) and pepper to taste, and mix. Spread in 13x9 baking dish. Bake, stirring every 15 minutes, for 30-40 minutes (until you can easily stick a fork through potatoes). Served with the Steak 2 recipe above.

Cream Cheese Corn

16 oz. Corn
8 oz. Cream Cheese
1/2 c. Butter
Salt and Pepper

Cook/warm the corn. Drain. Add cream cheese and butter, heat until melted and creamy. Salt and pepper to taste.

- This is so good. For the two of us I use 1 can of corn, 4 oz. cream cheese, and 1/4 c. butter. Served with the Steak 2 recipe above.

Steaks

- Marinade -

1 c. Mr. Yoshida's Marinade & Cooking Sauce
1 c. Worcestershire Sauce
1 can Coke
BBQ Seasoning to taste, I use A LOT

-I try out different marinades all the time. This blend of ingredients turned out to be really good. I will definitely be using this recipe a lot. I used new york strip steaks this time. I marinate anywhere from 1-24 hours, depending on how much time I have in advance. These steaks were marinated for 3 hours, they had a lot of flavor. After marinating, Lucas cooked on the outside grill for about 10 minutes. We like ours cooked between medium rare to medium. Served with Sour Cream Potato Casserole and Creamed Corn.


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