Just grilling...

Grilling season has returned!!!! I love food cooked on the grill. I also love the fact that I don't have to do all the cooking (since my husband is our grill chef). I have been known to have my dear husband grilling in the rain and even when our deck was covered with snow! A couple of years ago he finally said no more grilling from November through February. Well now it is March, today's weather is beautiful and our previous dinner plans with another family just fell through. (***Note**** This post was written last Friday when it was nice and sunny. We've had rain almost every day since AND it could snow tonight!)What better time to pull out my family's favorite grill recipe... especially one that is super easy to make and clean up?

I've written before about the "joys" of finding food all 10 people in my family enjoy. Most of us enjoy Tex-Mex and other highly seasoned foods. A few of my children do not. They probably wish they had been born into a different family on some occasions. They do eat whatever is served, but it makes me much happier to see them all eating and actually enjoying their food.

Fajitas made with grilled chicken is tops on the list of everyone in our family. Some of the children even request it for their birthday meal. Today I'm sharing my recipe for the fajita marinade as well as the Black Bean Salsa we usually serve with it.

Fajita Marinade

1/2 c olive oil

1/3 c lime juice

1/4c red wine vinegar

1 t sugar

1 t oregano

1/2 t salt

1/2 t pepper

1/4 t cumin

1/3c chopped onion

Combine all ingredients and place in a zip top bag. Add chicken or beef and seal bag. Marinate for several hours. (the longer the better) Grill meat and slice. Serve with flour tortillas, sour cream, cheese, salsa, lettuce, sauteed onions and peppers, etc.

I have children who won't touch a pepper with a 10 foot pole but who devour this salsa.

Black Bean Salsa

1 can black beans, rinsed and drained

1 can corn, drained

2c. finely chopped sweet pepper (I usually use a cup each of red and orange to give more color)

1/2 c finely chopped red onion (I omit)

Combine the above in a bowl.

Stir together the following:

1/2 c sour cream

1/4 c mayo

2 T red wine vinegar

1 t ground cumin

1t chili powder

1/2 t salt

1/4 t garlic powder

1/8 t pepper

Pour over vegetables and toss gently to coat. Refrigerate until ready to serve. The longer it sits, the better it gets. Serve with "scoop" style tortilla chips. (This is a heavy salsa. The regular chips will break.)