Hey Momma, I'm Hungry!

Life is crazy. Schedules are busy. I look back on the times when I taught, was done with work at a decent hour on a consistent basis, and was able to spend the time making meals from beginning to end. Not the case anymore. Often times, I'm working well into the evening, but dinner still needs to be made. So how does dinner not consist of steady take out? With a little advanced planning and prep work. 

This idea is crazy. Completely coo-coo for Coco Puffs. But this is what helps get dinner on the table on the nights that I work late. I've never seen anything like this on another blog. If this new way of blogging life for me helps just one other person get a meal on the table instead of take-out, then I consider it a win. It's worth a shot. 

Beef Fajitas
Source: Pioneer Woman

First thing to prep for the recipe is the marinade for the beef and vegetables.
For the marinade: 
1/2 cup olive oil
3 tablespoons worcestershire sauce
1/3 cup lime juice
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sugar

Combine all of the ingredients together and divide between two dishes. 

In the first dish, add the flank steak and turn to coat. Cover and allow to marinade until ready to use. The longer the meat soaks in the marinade, the more flavorful it will be. It's perfect for being made in advance. 

In the second dish, add one sliced onion, one sliced green pepper, and one sliced yellow pepper. Feel free to add a sliced red pepper, I just didn't have any in my fridge. Now, here comes the interesting part. This is where my work ends. 

If I were home, I would refrigerate everything that was prepped to be used later and wouldn't have to worry about the details of finishing off the dish. Since I'm not the one cooking, I have found the best method to be quick, simple notes in sequential order. 

So when ready to make the fajitas, follow these simple steps to get the job done: 

Step One: Drizzle oil in pan over medium-high heat. I should also say that it is understood that drizzle is one turn of the pan. 

Step Two: Place vegetables in pan and cook for a few minutes until cooked but still firm and have browned slightly. Put the peppers on a serving plate and keep warm. 

Step Three: Drizzle more oil in the pan and crank the heat up to high. 

Step Four: Add steak to pan, cooking for 2 minutes per side. Allow steak to rest for 5 minutes after cooking to allow the juices to distribute before cutting and serving. 

And there you have it - exactly how I get dinner on the table with a little advanced planning and some thoughtful prep work. Good dinners, put simply. 

Posted by Hey Momma, I'm Hungry! at 5:11 AM | Email This BlogThis! Share to X Share to Facebook |