Terrifically Thomas: weekend GOOD eats

Since I am feeling hippo-sized these days (and quite uncomfortable I might add) B and I have been using free weekends to rest and hang out together, enjoying our last weeks as just us two. Thus, we've been having some delicious dishes and while quite simple, I still feel they're worth sharing...

Last night (Saturday), we had fajitas...but they were not your normal fajitas, we used a different marinade (I HATE the powdered, packaged crap) and I added in some other flavors of my own...
Unique Fajitas-

What you need...

steak cut into strips (you can get at the grocery, or ask the butcher at the grocery to cut a steak into strips)

shredded sharp cheddar and shredded Mexican cheeses

container of half a fresh pineapple core

bleu cheese crumbles

1 onion, sliced into small strips

Lawry's Signature Steakhouse 30-minute marinade

bacon

fajita size tortillas

sour cream

To make:

put steak in a large bowl and cover completely with marinade. Cover. Allow to marinate at least 30 minutes in the refrigerator; then 20 more minutes outside of fridge.

Preheat oven according to package instructions for fajita tortillas.

Heat 1 tablespoon olive oil over medium heat in large skillet

toss in desired amount of onions. Cook onions until becoming softer and opaque, (at this time, I add a dash of sugar and a teaspoon of balsamic vinegar).

In another skillet, cook bacon over medium heat. Once cooled, break into pieces.

Add in steak and cook 3-4 minutes until desired cook is achieved.

To prepare fajitas:

spread a thin layer of sour cream over one fajita shell

add some pieces of fresh pineapple

add 3-4 strips of steak/ onion mixture, including some sauce\

sprinkle with desired amount of shredded cheeses

sprinkle with bacon pieces

sprinkle with blue cheese crumbles

Roll up and eat...voila!

This recipe may sound random, but it is DELICIOUS!!! I got the pineapple idea from a Mexican restaurant in Bowling Green that my old roomie, Katie, and I would frequent on our own and with her family when we were in college. We fell in love with the pineapple fajitas and ever since, I ALWAYS have pineapple added to my steak fajitas...it just adds an incredible tanginess!

This morning, we had leftover fajita tortillas and some sausage that was about to pass its expiration date so B and I decided to have BREAKFAST burritos! Seeing the recipe from above, you KNOW I had to get creative!
Zesty Breakfast Burritos-

What you will need:

1 can chopped green chiles

6 eggs

bacon

1 roll of sausage meat

shredded cheddar cheese

sliced Swiss cheese

half of an onion cut into small strips

fajita shells

To make:

cook sausage over medium heat in large skillet (crumble as you cook); drain and set aside.

heat one tablespoon butter over medium heat; add onions and cook until opaque in color; add a dash of sugar and a teaspoon of balsamic vinegar; set aside.

cook bacon over medium heat until desired cook is achieved; drain; set aside.

break 6 eggs into a bowl; gently whisk.

add to heated skillet and cook until firm, scrambling to be soft and fluffy.

once eggs fluffiness is achieved, add chopped green chiles and onions.

Mix together and heat 1 minute longer.

cover eggs with sliced Swiss Cheese and heat until melted.

To prepare burritos:

add bits of crumbled sausage to tortilla

cover with desired amount of egg mixture

sprinkle shredded cheddar over mixture

top with 2 strips of bacon.

Roll up and eat!