Semi-Homemade South O'the Border

wdan

My personal jury is still out on Food Channel's Sandra Lee (there seems to be an attitude there that bugs me a bit). But her semi-homemade schtick has gotten me to approach store-bought stuff from a different point of view.[p]Tonight, I egged a flank steak and some boneless chicken breasts to use for fajitas. I marinated the chix in a new flavor of Lowry's 30-minute marinade...it was a chipotle thing with lime. The flank steak I marinated overnight in a KC Mastepiece's "Caribbean Jerk" marinade. Egged using direct heat, 350 - 375, eight minutes per side chicken, and about 5 minutes per side flank steak. In the house, I sauted green pepper and onions. I also made a box of Zatarain's Red Beans and Rice.[p]Served all with tortillas and an assortment of spoon-overs: sour cream, guac, and good ol' Pace chunky Salsa (with fresh cilantro thrown in). [p]The jerk and chipolte marinades gave off a great sweetness with just the right touch of heat that reminded me very much of authentic stuff I used to eat in Mexico.[p]Eeh gads! Store-bought marinades. Store-bought salsa with fresh cilantro. Store-bought guac and tortillas. Lucky for me I had the egg to save the day...it really put in that last remaining part of the flavor!