I didn't have the ingredients for an online recipe for the marinade (lime and cilantro) so I made my own up. It was really good.
I have the recipe below but for those of you who haven't visited in a while I've updated the recipes on the upper right sidebar to add:
Bacon and Corn Spoonbread (time-taking to make and SO worth it)
Bacon Basil Pesto Muffins (makes great little breakfast sandwiches)
Beef Dip Sweet and Spicy (a house favorite)
Breakfast Casserole (Dad loves this)
Carne Asada Tacos
Cheesy Burrito Casserole
Chipotle Chili Stew (it has beans so I can't call it "chili" or risk pitchforks and flaming torches from my dear friends down in Texas, most of whom were at our wedding)
Crock Pot Green Chili Verde Pork Roast (ugly, but incredibly delicious)
Dad's Favorite Sausage Omelette
Eggs Benedict Southwest
French Toast Panini with Ham (or bacon, as in the picture)
Grilled Chicken with White Barbecue Sauce (a must try)
Ham and Cheese Biscuit (when your biscuit picture goes viral you're on to something)
Hangar Steak Goulash
Herdsman Chili (my recreation of the Broadripple BrewPub dish)
Honey Roasted Home Fries (Dad loves these with his eggs in the morning)
Hot Bacon Potato Salad
Italian Beef Sandwiches with Au Jus (a tweak involving beer and Italian seasoning on a recipe author Dorothy Grant gave me - outstanding)
Maple Bacon Popcorn
Peppered Pork Tenderloin Pork and Beans (I'm sensing a repeating theme of pork here. . .)
Pizza with Alfredo Sauce (several of my reader's favorite pizza from the blog)
Smothered Enchiladas (super easy for weeknights)
Sriracha Hot Chicken Enchiladas (I made a date cry, which Partner in Grime, then just a reader, took note of).
Stroganoff Burgers on Sourdough Bread (Miss Congeniality for looks but super tasty).
Sweet and Spicy Bourbon Glazed Meatballs (addicting, I converted a Vegan with these).
They have all been posted before, they just never had a direct link. They are marked with a NEW! on the sidebar index to make them easy to find and click on and I've moved the Recipes up a bit so they are directly below the book information. And no, as someone invariably asks, I'd rather have 3 root canals than format, edit, and market a cookbook. You just have to go to Half Priced Books to see how intensely oversaturated the cookbook market is. (Stepping down from soapbox). Plus you have copyright issues if your recipe is just a slight adaption of someone else's which many of mine are. Feel free to print and use any recipe on here for your personal use.
Crown Roast of SPAM - A Home on the Range Specialty
(yes, those are "Slim Jims")
(yes, those are "Slim Jims")
1/3 cup vegetable oil
1 Tablespoons plus 2 teaspoons chili powder
1 teaspoon ground cumin
2 Tablespoons Worcestershire sauce
2 Tablespoons Soy Sauce
2 teaspoons honey
1 teaspoon hot sauce (I used my favorite brand -
- the Cowboy Crooner one which is pretty mild - they are a couple of musicians from Indiana that my best friend Midwest Chick knows. They make the BEST hot sauces, available at their store or online and if you like Ghost Peppers their Heavy Metal heat is awesome!1 heaping teaspoon chopped minced garlic (the jarred kind)
1/4 teaspoon crushed red pepper (more or less depending on how hot you like things)
Prior to preparing thinly slice:
1 large sweet onion
1/2 of a large or one whole small yellow pepper - seeds and white bits removed
1/2 large or one small orange pepper - ditto
1/2 large or one small green pepper - ditto
Put some rice on the stove or in a steamer (I love making it in a steamer).
Heat a couple of teaspoons of oil in a cast iron skillet on high.
Stir-fry the veggies until tender crisp - (about 15-18 minutes on high).
Remove with slotted spoon.
Drain off about 3 Tablespoons of the marinade from the ziplock bag, and place remaining sauce and steak in the skillet. Cook on medium-high to high until the meat is cooked through (for me about 7 minutes on high). Add veggies to mixture and heat through.
Serve with rice/beans, tortillas, salsa and sour cream or if you're watching carbs or wheat products serve over cauliflower "rice" (hot cooked cauliflower put in a food processor and pulsed with the metal blade until rice sized).