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And the adventures in cooking continue...
I added a jalepeno and raw onions to the salsa and that's probably pretty much spot on for tex-mex in my area.
Then I made beef fajitas:
I made a marinade tonight for fajitas...
1/2 cup olive oil
1/3 cup Braggs amino or worchestershire sauce
about 1 tsp Salt
about 1 tsp white pepper
1 tsp cumin
1 and 1/2 tbsp garlic
1 tsp beef fajita seasoning from HEB
Marinade for 6-8 hrs in the fridge. Then cook
If it wasn't for the meat cut, the fajitas would have been spot on. It was a tougher cut than we knew when we ordered it. That's literally all I need to fix.
Tex-mex is a popular restaurant type in my area. Like as in you can throw a rock and hit one just about. Fajitas are one of the most expensive dishes they serve. I've been trying to master them so I can reduce the amount of money we spend at restaurants. lol
Posted : March 4, 2026 5:53 pm
Silverlily liked
Baking question... Does a stand mixer really make this big of a difference?
I'm making chocolate chip cookies with a recipe I've made before. They typically look like standard homemade cookies. This time, they puffed up a bit and they didn't spread out like crazy. I used a stand mixer for the first time. Or could this be a more slightly too dry recipe? When they cooked, they crisped on the outside and are soft on the inside instead of one or the other.
Posted : April 6, 2026 2:47 pm
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