The ribbons for the girl’s Christmas corker bows have been purchased. Assuming I find the time to make them before December 24th, I will post directions with photos. For now, you get a recipe. Shocked, aren’t you? I bet that by now, you even think I love cooking. You’d be wrong. I actually don’t like it much at all. I do, however, love eating.
Tonight, I made one of my favs, with a lower fat modification compared to the seasoning directions that, in my opinion, make it better. I give you, chicken fajitas:
- 2-3 boneless, skinless chicken breasts, sliced thin
- 4-5 Tbsp vegetable oil
- 2 small or 1 large yellow onion
- 1 green pepper
- 1 red pepper
- Penzey’s Fajita Seasoning
- Thinly slice and sauté peppers and onion in 1 Tbsp oil. Remove from pan.
- In same pan, sauté chicken in 1 Tbsp oil.
- To make the marinade: Reverse the amount of water and oil on the package directions (2 Tbsp oil is PLENTY for anyone).
- You can follow the directions for marinating the chicken on the spice package, or …you can be lazy like me …
- Add the pepper an onions to the chicken, and add the marinade. Mix well and simmer for 5 minutes, stirring occasionally.
- Serve on tortillas.
- This is a GREAT make-ahead dish, if you tend to be rushed at dinner time (like me). I sauté the veggies and put them aside. Then the sauté the chicken, without the seasoning. Marinate or season in the pan later.
- If you’ve never sautéed peppers and onions before, here’s a hint: do the peppers first because they take longer. When they start to soften, add the onions.
- I’m too lazy to steam the tortillas, but it’d probably be really good that way.
- Sour cream and guacamole are great additions to this dish. So is Spanish rice, if you like that, kind of thing.
And of course… a pitcher of Margaritas never hurt. 🙂