Crockpot Pinto Beans

 9 Cups of water

3 cups Pinto Beans

3 tsp salt

3 Tbsp Fajita seasoning (in the green jar) - we get it from Gordons Food Service

Put all the ingredients in a crock pot with a lid and put it on low overnight. Still might not be done in the morning.

 If mushy but a lot of water still left, mash and then cook of the remaining water by   keeping the crockpot on only without the lid.

Easy Steak Fajitas

Easy Steak Fajitas

INGREDIENTS:
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 heaping teaspoons of garlic powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup of olive oil (or canola?)
1 1/2 pounds flat iron steak
2 1/2 tablespoons canola oil, divided
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges

In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season steak with chili powder mixture. Mix with 1/4 cup of olive oil and coat beef with mixture.  

Fry in a couple of tablespoons of canola oil, about 4-5 minutes per side.

1. Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.

Lime Chicken

FOR THE CHICKEN

1/2 Pound Chicken pieces? 
1/3 Cup Chicken Broth
2 limes (preferably unwaxed)
2 teaspoons kosher salt
2 tablespoons regular olive oil
TO SERVE
freshly chopped fresh coriander
lime (cut into wedges)
METHOD
First, put the jointed chicken pieces into a freezer bag.
Mix together the Chicken Broth, zest and juice of the limes,  salt and olive oil, and then tip this into the freezer bag with the chicken. Seal or tie tightly (letting out the air first) and place it (on a tray or in a dish) in the fridge to marinate for 6 hours or overnight, or up to 2 days, or leave outside the fridge, but in a cool place, for 40 minutes if you’re short of time.
Preheat the oven to 220ºC/gas mark 7/425ºF. If the chicken is in the fridge, take it out and remove the chicken pieces from the bag, reserving the marinade. Sit the chicken pieces on a smallish, shallow baking tray for about 30 minutes to allow them to come to room temperature. It’s important that the chicken pieces sit on the tray without a lot of room to spare, or else the marinade will immediately evaporate in the hot oven. When you are ready to put it into the oven, pour half of the marinade over the chicken pieces and transfer to the hot oven for 25 minutes.
Take the chicken out of the oven, pour the other half of the reserved marinade over it, then put the chicken back in for another 25–30 minutes. Check it is cooked through before removing from the oven. Put the chicken pieces on a serving plate. Then add a little boiling water to the pan to help get every last bit of flavour-sticky juice out, and pour it over the chicken on its plate. Scatter with chopped coriander and – if you like it hot – some more dried chilli flakes, and serve with some lime wedges alongside.
ADDITIONAL INFORMATION
MAKE AHEAD NOTE: The chicken can be marinated up to 2 days ahead.

STORE NOTE: Store in fridge until needed. Transfer leftover cooked chicken to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.

FREEZE NOTE: The chicken can be frozen in its marinade – as long as the meat has not been previously frozen – for up to 3 months. Defrost overnight in fridge before using. Leftover cooked and cooled chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.