Your fajita needs a little fiesta, and where's the fiesta without the cerveza? Use fresh lime juice in this zesty beer marinade to really make the flavors pop.
1/2 cup olive oil
1/3 cup lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin
3 cloves garlic, minced
1/4 cup vinegar
1/2 cup chopped onion
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 tablespoon paprika
1 can (12 ounce size) beer
Combine all the ingredients in a zip-top plastic bag or non-reactive container. Mix well.
Add up to 2 pounds of sliced skirt steak, boneless chicken, pork, or shrimp along with 1 large sliced onion (optional).
Marinate in the refrigerator for 30 minutes or up to 3 hours (beef can be marinated for up to 8 hours). Drain the marinade and grill the meat as desired.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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