Awesome Chicken Fajitas

I love the Internet!

It's 4:30pm, and I forgot to marinate the chicken for the "naked" (no tortilla) chicken fajitas I had planned for dinner. I'm at my computer, so I Google "chicken fajita recipes" and find some I like, and here's what happened - an easy, delish marinade I was able to make with ingredients I had on hand that the whole family liked. Perfect!

You can do them "naked" too, or wrap them in a tortilla, or top a salad, etc. I actually had tortillas out, and no one went for one - not even the kids! It's great to see everyone getting on board with healthier changes. This could easily be done for a freezer meal - just throw it all together in a bag, knead to coat, and freeze. Thaw in the fridge, throw on the grill, and dinner is ready!

Chicken Fajitas
1 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
2 big cloves of garlic, minced
juice of half a lemon (I'd say 2 tbsp. worth, so maybe a whole one if needed)
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt
1 heaping tsp. chili powder
1 tsp. ground ginger
1 tbsp. ground cumin
1 tsp. dried Mexican oregano
1 small onion, cut into strips (red, white, whatever)
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin

Combine first 10 ingredients in a pan or freezer bag, and coat meat. Marinate in the refrigerator for at least 30 minutes. I keep the breasts whole if I'm grilling outside, or slice into thin strips if I'm doing them on the stove. Grill chicken until done, let rest adn then slice. Slice veggies and grill or saute while grilling the chicken.

Serve over brown rice, lettuce, or on a tortilla. Garnish with fresh guac, sour cream (or jalapeno cream - mix fresh minced jalapeno, sour cream and a squeeze of fresh lime juice and let sit in the fridge before the meal), fresh chopped cilantro, diced tomatoes, etc. We added some black beans, too. SO good!

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and choppe

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months. If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them. But not everyone has done this before, so it might be overwhelming. As in my "feeding a crowd" blurb, there are a few things to keep in mind. Don't try to impress - don't try new recipes. Find out if you're

A Cooking Baker

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