Chili's Fajitas & Puff Pastry with Caramel Sauce

Tyler trying out his new Super Soaker. He was really enjoying it. Now he just needs a friend to have a water fight with. (Because Mommy is bowing out).

Friday evening we had Matt and Michelle over for dinner. It has been way too long since they've been to our house - the last would have probably been April or early May. Yikes!

Michelle showing her trampoline skills.

We made fajitas - the recipe was courtesy my cousin, Sheldon, and his wife, Tisha. They made this recipe for us once and we love it. I think everyone should have it because it is so simple and SO delicious!

Chili's Fajitas

1/4 cup lime juice

2 T olive oil

4 cloves garlic, crushed

2 tsp soy sauce

1 tsp salt

1/2 tsp liquid barbecue smoke

1/2 tsp cayenne pepper

1/4 tsp black pepper

1 lb sirloin steak or 1 lb chicken breasts

Combine above ingredients in a Tupperware container; cover and refrigerate at least 2 hours or overnight. (Or longer - I let it marinate 2 days).

Discard marinade. Grill meat over medium flame 4-5 minutes per side. Cut meat into thin strips. Set aside and keep warm.

Meanwhile, combine:

2 T water

1 tsp soy sauce

1/2 tsp lime juice

dash salt

dash black pepper

Saute the following ingredients until brown. (Instead, I sauteed on lower heat until the onions were soft, but the peppers were still slightly firm).

1 T olive oil

1 lg Spanish onion, thinly sliced

1/2 green pepper, thinly sliced

1/2 red pepper, thinly sliced

1/2 yellow pepper, thinly sliced

(Or be a cheapskate like me and only get 1 green pepper and no other peppers because the others cost $2.38 each)

Combine onion/pepper mixture with sauce mixture. Combine meat with onions/peppers.

Serve with flour tortillas, cheese, guacamole, salsa, and sour cream.

Finally, I tried to make an imitation dessert of what we had at the Downtown Sampler, a relative's restaurant in Hutchinson. We'll call it Puff Pastry with Caramel Sauce??

Puff Pastry with Caramel Sauce

Preheat oven to 400 degrees.
Thaw 1 sheet puff pastry. I cut it into thirds along the creased lines. Melt butter and spread on one side of the pastry. Sprinkle lots of cinnamon and sugar on the butter. Place sugared sides together. (The third strip I cut in half lengthwise, then put one on top of the other). Cut into 1-inch strips. (1"x3") Bake until golden brown. Serve warm, drizzled with caramel sauce and a dollop of vanilla bean ice cream.