Uh, no offense, dude...
Dinner started last night when I had some ground bison show up in the reefer.
Right along side a new onion. And red tomato. Um, there was come of those cheap-ass mushrooms, too-- you know, the button-type...
So find a knife, a counter, the onion, the 'shrooms..
Onions(~1/2 cut to desired size); 1/2 pkg. mushrooms cut accordingly.
Soyu (Soy Sauce)
3 tbsp. Fajita seasoning
some "extra" beer
In one container, put cut onions and mushrooms; top with Marinade;
Crumble raw ground meat into a separate container and season/ marinade according to divine guidance.
In a 10" cast iron skillet, brown 1# ground bison meat
When ~75% done, add onion/ mushroom marinaded mix from the night before. Keep meat covered to retain moisture.
Sides Served C'est Soir:
grated cheese blend-- white and yellow cheddars
warm flour tortillas
pinto beans (no reefer should lack a bowlfull or three of these most diverse "leftovers"...)
All's I did was marinade the ground meat (did start with a very lean choice, if you note..) overnight, then commence to individually dishing up sides while the buffler sauteed.
Add some pickled Jalapenos (which I did, neglecting to menu 'till now!)...
Some Assembly Required...
Take your warm tortilla; sprinkle a little of that cheese blend inside...
Meat Mix on top-- helps the cheese melt, too.
Some fresh tomatoes, onions, lettuce.
Extra sour cream, please. Thank you.
Salsa, sour cream, and a pickled jalapeno on the side; three tacos later you'll claim Nirvana
Don't forget to scramble three eggs for mixing with the leftovers tomorrow; got breakfast and lunch tacos, as well as dinner, off of one stove-firing.
Day dress, ca. 1842.
1 hour ago