Saturday, June 25, 2011

Let Freedom Ring

I can't say enough words of gratitude to our servicemen and women, past and present. It turns out gleaning freedom was the easy part; defending it proves challenging. Fortunately, part of what makes this country great (and I realize we've got our problems, but let's face it: we're still great) is that it is made up of people who voluntarily serve it, with everything they've got, and sometimes everything means everything. And for them, and their sacrifices, I am grateful. Let it ring, and ring loudly, for all the world to hear.

Monday: Grilled Pizza, salad

Tuesday: Grilled Salmon with Salsa, baked tortilla chips

Wednesday: Grilled Shrimp with Asian BBQ sauce, edamame, steamed rice

Thursday: Out

Friday (camping): hot dogs/brats over the fire, fruit salad, coleslaw, baked potato chips

Saturday (camping): Picnic-Perfect Lobster Rolls, Baked Potato Chips, raw veggies

Sunday (camping): Campfire Fajitas

1 lb boneless sirloin steak
1 package fajita seasoning mix
1 green bell pepper, sliced
1 yellow, red, or orange pepper, sliced
1 med. onion, vertically sliced
1-2 T. olive oil
4 tortillas, warmed
optional toppings: pico de gallo, sour cream, cilantro

Slice steak into thin strips. In med. bowl or zip loc bag, prepare fajita seasoning mix with water according to package directions. Add steak strips, cover (or seal bag) and refrigerate 1-2 hours. Stir or turn bag several times.

Cut 1 18" square of heavy duty aluminum foil. Place sliced peppers and onions in center of foil. Drizzle with oil. Remove steak strips from bag and discard marinade. Arrange steak on top of veggies. Wrap foil around food in a tent pack.

Double wrap the fajita foil pack, making a 2-handled pack with the second layer of foil.

Bury the foil pack in medium embers and cook for 10-20 min. or until steak is fully cooked and veggies are tender.

Serve wrapped in warm tortillas and any additional toppings desired.

Monday (on the road): OUT