Hello friends, neighbors, in-laws
and outlaws, Texans in Texas, those not in Texas, those about to be in
Texas, or those of you that appreciate anything that is the Lone Star State. Today’s topic is one
that is near and dear to my heart, oh yeah and to my stomach. It's turning colder and when it's cold, my taste buds start asking for things that are a bit more spicy.
I
love to eat and as much as I love to eat, I love sharing the recipes I run
across. Today’s is a wonderfully delicious and spicy plate. This is a sort of basic, normal everyday
stir-fry, with a bit of a Southwestern or Texas twist to it. Ok, here we go...
Gringo Stir Fry
Ingredients
1 - large potato, diced into 1/2" cubes
1 - package of your favorite link sausage, cut into 1/4" coins
1 - large onion, cut into 1/4" "fajita" strips
5 - large jalapeno peppers or any chili pepper of your choice, cleaned, deveined and cut into 1/4" "fajita" strips. If you like your food really spicy, leave the veins and seeds
1 - large green bell pepper, cut into 1/4" "fajita" strips
1 - large yellow bell pepper, cut into 1/4" fajita" strips
1/2 - bunch cilantro, cut into small pieces
Cooking
- Ensure ingredients are ready to cook and by the stove and ready to go
- Heat a small skillet on medium high, with 2 – 3
tablespoons of olive or vegetable oil until oil is hot and almost smoking
- Stir fry the potatoes for 1 ½ to 2 minutes, or until
they are halfway done
- Add the onions, all peppers and sausage to the pan,
stir fry until the sausage starts getting a dark, almost black crust around the
edges
- About 15 - 20 seconds before the dish is done, toss in
the cilantro and mix well into the other ingredients- Remove from heat and serve immediately, hot
(This takes about 10 minutes of prep time, once the ingredients are ready to go and will feed one hungry Texan or 3 - 4 regular folks.
Enjoy your Gringo Stir Fry and have a super Blessed Thanksgiving Holiday.
Keep eatin' and remember, God Blessed Texas!
The Impulsive Texan
