• Place the steak into a sealable bag. Add the 2 TBSP olive oil, 1/2 TBSP of lime juice, and 3 TBSP of FAJITA SEASONING to the steak bag. Shake, Baby, Shake.
• Place peppers and onions into a separate sealable bag. Add 1 TBSP of Olive oil, 1/2 TBSP of lime juice and 1 TBSP of FAJITA SEASONING to the bag. Shake it. Shake it real good.
• Seal the bags tightly and refrigerate for one hour to overnight.

COOKING

• heat a large skillet over medium-high heat.
• Dump the vegetables into the skillet and cook until just tender-crisp (5 minutes).
• Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
• When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the leftover marinade from the bags.
• Heat tortillas and serve with any extras you mustered up.

1. Place chicken in a mixing bowl. Cover with lime juice and water.
2. In a blender or food processor, place spice mix and oil together. Blend well, then mix in onions, green onions, garlic, and habanero peppers until almost smooth.
3. Pour 3/4 of the marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat the grill to medium heat
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to 165F. 

Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.

Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.

Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.

• Get your big skillet, warm it up on medium heat! Add EVOO.
• Add halved Brussels, flat side down, do not touch them for 3 minutes, or when they are golden on the bottom. Seriously, just don’t touch them. Shake the pan after 3 minutes and cook for an additional 2 minutes.
• Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes.
• If the pan dries out, add in 1 tbsp. of water at a time.
• Remove sprouts from skillet and set aside.
• KEEP YOUR POT HOT.
• Add vinegar, honey, mustard, and ROASTED GARLIC BLEND and whisk to combine.
• Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes. Return sprouts to pan, toss to coat and heat through, 2 to 3 more minutes.
• Serve them now or cover with foil, put on your ugly Christmas sweater and head to the party.