Today is a no watering day. After several weeks of lovely summer weather, Seattle’s upper atmosphere scrubber has arrived to bestow droplets of water with dust and pollution clinging to them, onto our grateful lawns and gardens. Tomorrow, the bluest skies you’ve ever seen are in Seattle will become a reality once more. I know, with a title of Paint it Black, you were expecting the Rolling Stones. Maybe next time.
The rain woke me up. Apparently the cries of the parched ground urged the incoming weather system to speed its advance and ferocity. And the cats are not happy about it. Finicky creatures, they prefer being dry, so will eschew the great out of doors, with the myriad of trees on which to sharpen their claws, choosing instead to make toothpicks out of our door frames.
Because you can only ignore the horrible doorframes so long, this morning it was especially appropriate then, to have the Houzz email entitled “11 reasons to paint your doors black,” delivered to my mailbox. I’m in love!
So, if you’re going to paint, complex meals are going to be difficult. Give your slow cooker the primary duty while you’re transforming your house into a BHG showcase with these most excellent fajitas.
Crock Pot Steak Fajitas
- 1 1/2 lbs boneless sirloin, cut into thin strips
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 to 2 garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon seasoning salt
- 1/2 teaspoon chili powder
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 6 to 8 flour tortillas
- shredded cheddar cheese (optional)
- salsa (optional)
- guacamole (optional)
- sour cream (optional)
- shredded lettuce (optional)
- chopped tomato (optional)
- chopped onion (optional)
Brown the steak in oil. Place the steak and drippings into the crock pot. Add lemon juice, garlic, cumin, salt, and chili powder. Mix well.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender. Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired. Fold in the sides of the tortillas and serve immediately