Not Your Typical Memorial Day BBQ

This year Memorial Day Weekend is really different in so many ways. Not since returning to California in 2008 (as in Hubby, Kiddo and I) have we had an entire three-day weekend to ourselves. There has always been some sort of family gathering. But not this year.

Hum, what to do, what to do. I was so tempted to get out my Honey Do List and see what domestic projects we would knock out in three days. We’ve got the Bird Room Windows that we want to cover. The pocket doors all need painting. There’s always weeding and trimming. The garage needs to be organized. Strangely enough none of that sounded like much fun.

I thought about getting away – the ocean, the mountains, just away. Yeah, like a gazillion other people. For more reasons than I can count, I don’t particularly like crowds. Crowds mean strangers. And if that isn’t reason enough, there’s the fact that I’m short. When you are short in a crowd you tend to get stepped on and pushed around a lot. Especially if Hubby and I get separated. That really scares me. I don’t enjoy pushing and shoving just to find a spot on the beach. We could go hiking for the day in Yosemite, but only if we’ve made a reservation in advance. Don’t get me started on that!

It was best to stick close to home. Three whole days gave us more time to grill up foods we really like rather than the usual hamburgers, hot dogs and marinated chicken of Memorial Day with family. Don’t get me wrong, my sister’s husband does a great job and hanging out together is always a hoot. Staying at home allows us to be a little adventurous and a lot more spicy. We love to pile on the spices. One look in the pantry and you’ll see what I mean.

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Coming up – Fajitas Kabobs. Naturally, we’ll be serving up some awesome Margaritas, too. So glad no one is driving!

Fajita Kabobs
2 lbs boneless Beef Top Sirloin Steak
4 tablespoons Spicy Olive Oil, divided
2 teaspoons New Mexican Red Chili Powder
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper or to taste
1/2 teaspoon Cumin
1 Red Bell Pepper
1 Yellow Bell Pepper
4 large Jalapeno Peppers
1 Red Onion
2 Limes
6 Flour Tortillas
Sour Cream as desired

Cut the Top Sirloin steak into thick chunks. Place in a large bowl.

In another bowl, whisk together 2 tablespoons spicy olive oil, chili powder, salt, paprika, onion powder, garlic powder, cayenne pepper and cumin. Pour the spice mixture over the steak cubes; massage into the meat. Allow meat to marinate for about an hour.

Stem and cut bell peppers into large chunks. Steam and seed jalapeno peppers, cut into similar size chunks. Peel red onion, cut into chunks. Place vegetables into a large bowl. Drizzle with remaining spicy olive oil. Toss and set aside.

Heat grill to medium-high. Skew meat, peppers and onion onto the skewers, alternating. Place skewers on grill and cook to desired doneness. Remove skewers to a large serving platter, let rest with the tortillas for serving are warmed.

Tortillas can be warmed on a griddle or the grill. Serve with skewers to create Fajitas. Garnish with limes and sour cream.

Spicy Mexican Pinto Beans
2 cans Whole Pinto Beans in Chili Sauce
2 tablespoons Taco Seasoning
1 Jalapeno Pepper
Pinch Ghost Pepper or other spicy hot seasoning

Pour beans into a saucepan along with their spicy juices. Add taco seasoning, stir to blend. Finely mince the jalapeno, add to the beans. Warm gently over low heat.

Taste for spiciness. If more heat is desired, add a little Ghost Pepper Seasoning.

Farmhouse Mexican Rice
2 cups Water
1 box Farmhouse Mexican Rice
Pinch Salt
Pinch Cayenne Pepper

Fill saucepan with water. Add seasoning mix from the rice package, whisk to blend along with the salt and cayenne pepper. Add rice, stir. Bring to a boil over medium-high heat.

Cover pan, lower heat to simmer. Let cook for 25 minutes. Remove from heat, let rest 5 minutes more. Fluff just before serving.

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Jesus Christ became poor although He was rich,
so that by His poverty you might become rich.