MH-20150325-93Alright y’all, Candice here and I’m giving away all my secrets today.  If you took our challenge to host, you know that inviting people into your home can be vulnerable, but it’s so worth it because friends around a dinner table create so much happiness in the world.  But you also know that preparing can be daunting so here’s our menu planning secret:  a good fajita recipe.


– 1 pound of beef

– 4 limes

– Bunch of cilantro

– 2 garlic cloves

– Cumin

– Salt & pepper (to taste)


1. First, marinate the meat the night before. But I don’t have time for that you say.  The truth is that you don’t have time to not marinade.  It takes less time than doing *almost* anything else and the pay off is huge – a no stress dinner with friends.

2. Cut a pound of beef into strips against the grain.

3. Whisk together the juice of the limes, a chopped bunch of cilantro and a couple of cloves of minced garlic.

4. Sprinkle cumin and salt and pepper to taste.

5. Put the beef and the marinade in a plastic bag and store in the icebox (do you know the word ice box or is that soooo Southern?) overnight.

6. One you are ready, take the deliciously marinated meat out of the icebox and grill it up!

7. While the grill is doing it’s stuff, heat up some charro beans in a large pot, and serve chips and salsa on the table.  Sipping margs, snacking on grilled corn and chips and salsa starts out a casual but delightful dinner. When the fajitas are ready, place fixings down the table – some fresh topped tomatoes and onions are simple but taste delicious.


Due to popular demand, we are bringing you entertaining mavens this DELICIOUS grilled corn recipe! Just print this page out and tape it up in your cabinet – it’s that good!


– One ear of corn per person

– Mayonnaise

– Sriracha

– Limes

– Cilantro

– Chili powder

– Salt & pepper (to taste)


1. Cut corn into thirds; add them to the grill first and they can serve as appetizers

2. Whisk together 1/4 cup mayonnaise, a large dollop of sriracha, and the juice of one lime.

3. To serve, gently pour the dressing over the grilled corn and sprinkle with cilantro and chili powder for an extra kick.  If you’ve got some left over parmesan, shake that one top too.



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