1 cup Robert Rothschild Farm Chili Lime Sauce
1/4 cup Olive oil
1 Lime, for juice and zest                           4 bell peppers, sliced
4 cloves Garlic, minced                               2 med. onions, sliced
1 tsp. Chili powder                                      8 oz mushrooms, sliced
1 tsp. Pepper                                                2 Tbsp olive oil for saute’ing
2 lbs. Flank steak                                         Flour Tortillas
In a medium bowl, whisk together Chili Lime Sauce, olive oil, zest and juice of lime, garlic, chili powder and pepper. In a one gallon food storage bag, add flank steak and 3/4 cup marinade. Remove air in bag, seal and massage to coat. In a second gallon food storage bag, add peppers, onions, mushrooms and remaining marinade. Remove air in bag, seal and massage to coat. Refrigerate both and let marinate for at least 2 - 4 hours. In a large heavy skillet, heat 2 Tbsp. olive oil over medium-high heat. Add half of the vegetables and cook until crisp tender. Remove cooked vegetables to serving bowl and cook remaining half of vegetables. Rub olive oil over grill grate and cook meat over high heat for 3 - 4 minutes before flipping steak and cooking the other side for the same amount of time. Remove from heat and let rest 5 minutes before slicing. Serve steak and vegetables in flour tortillas with your choice of toppings

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 Tbsp Gingerbread Spice blend
1/2 teaspoon salt
1 cup hot water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, spice blend. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Chili Lime Fajitas


1 large can Jalapeños, whole 
8 oz. Cream cheese 
1/2 cup Robert Rothschild Farm White Wine Creole Sauce from The  Condiment Queen 
6 strips Bacon, cooked crisp

Drain jalapeños. Cut the stem off each jalapeño and then cut in half lengthwise. Remove the seeds from each jalapeño half and set aside. In a bowl, blend cream cheese and White Wine Creole Sauce with a hand mixer until smooth. Cut the cooked bacon into 1-inch pieces. Fill each jalapeño half with cream cheese mixture and top with a piece of bacon. Serve as an appetizer.

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121 E. 4th Street,  Loveland,  CO 80537 US