Sunday, February 21, 2010


Jeremy is still sick, so today was mostly another lazy day in bed of movie watching.  We did manage to make it to church, and I stayed after for a ladies lunch that was super fun.


This is one of our favorite dinners, it's strange that I hadn't made them in over a year. I do the chicken for Jeremy, and then just load up the veggies and toppings onto my torillas.  To serve these vegetarian with more bulk, omit the chicken, and substitute portobello mushrooms for the button mushrooms. Serve with guacamole, salsa, taco sauce, shredded cheese, pickled jalepenos, torillas and sour cream for a build your own fajita bar.

-1 pound chicken breasts, thinly sliced
-1 red onion, cut into thin slices
-3 bell peppers, cut into thin slices (I like a combination of colors like green, red, orange or yellow)
-1 (16 oz) package mushrooms, washed and sliced


-1/2 of a bunch of fresh cilantro, minced
-4-6 cloves of garlic (depending on how much you like it)
-1/4 cup olive oil
-juice of 2 limes
-1 teaspoon of salt
-1 tablespoon of sugar
-fresh ground black pepper
-a few dashes of hot pepper sauce, or 1/4 tsp cayenne pepper
-1 tsp ground cumin
-1 tbsp chili powder

Combine ingredients for the marinade and let meat rest in the marinade for 30- 60 minutes before cooking. Do not exceed two hours because the lime juice will start to cook the meat. (I usually let this happen while I am prepping , chopping, and cooking my veggies.)

Spray a large skillet, wok or stir fry pan with cooking spray or coat with oil and heat over medium high heat. Cook the onions, peepers and mushrooms until desired doneness and set aside on plate. Then cook the meat until cooked through in the same skillet. Once the meat is cooked, returned the veggies to the pan and give them a minute or two to heat up and soak up some of the marinade. Remove from heat and serve immediately with tortillas and your choice of garnishments.

*I have also taken all of these ingredients (marinated meat, veggies etc) and thrown them into a slow cooker on low for 7-8 hours on low. It comes out good, and the meat is very tender, but the flavor just isn’t quite as good when you don’t get to brown the veggies or meat in a pan. However it is a lot easier to come home to at the end of a long work day.


1 comment:

Anonymous said...

Yum!! I have been looking for a new fajita recipe, I'll give these babies a whirl, thanks!