Chicken Fajitas

My husband and I make fajitas at home pretty often.  Back in the day, we used to go out and eat at a Mexican joint once every week or two (and enjoy some adult beverages), but now that we have our little guy, we don’t get out much.  This recipe is super easy, fast, and delicious which is great for those nights when you are STARVING, but have to feed the baby, do some laundry, bathe the baby, vacuum, and 10 million other things that you didn’t accomplish over the weekend because you were too busy watching tv and lounging around.  Not that I would ever dream of putting things off, but just in case you all do.

There are two secrets to making awesome fajitas.  I implore you to try the following two tips as they make for the most flavorful and authentic restaurant style fajitas.

1. Use limes in your marinade.  The limes help to break down the chicken a bit even when only marinating for an hour or so, plus they give a wonderful flavor that cannot be matched with any other acid.

2. Add a diced tomato into the sauté pan along with the re-addition of the cooked bells and onions.  Once the tomato is allowed to cook down (and this only takes a matter of minutes) it gives the fajita filling a most awesome consistency and flavor.

Granted, I suggest you follow the entire recipe, but I tend to bend recipe rules myself, so if you change a type of pepper, or use less or more spice, I am sure we will all live to see another day. 

Ingredients & Instructions:

Tortillas (I like to use whole grain, but whatever tickles your fancy)
2 Large Chicken Breasts (cut into strips)
1 Yellow Bell Pepper (cut into strips)
1 Red Bell Pepper (cut into strips)
1 Red Onion (cut into strips)
1-2 Tbsp. Vegetable Oil
1-2 Tbsp. Butter
1 Small Tomato (diced)

For the Marinade:

3 Tbsp. Vegetable Oil
Juice of 2 Limes
1 tsp. Cumin
1 tsp. Garlic Salt
1 tsp. Chili Powder
½ tsp. Red Pepper Flakes (more or less depending on your spicy preferences)

Mix all marinade ingredients in a zip lock bag and throw in the chicken.  Marinade for at least an hour or up to 6 hours.

Place a sauté pan on med high heat, add a tablespoon or so of vegetable oil and another tablespoon of butter and sauté the bell peppers and onions.  I like to add a touch of chili powder and garlic salt to the veggies while they sweat to add flavor.  When the vegetables have softened, remove them from the pan and set aside.  Add the chicken with marinade into the sauté pan and cook chicken for about 5 minutes, turning once to cook through.  Add the peppers and onions back into the pan along with a diced tomato, and cook for an additional 3-4 minutes until tomato is cooked down.  Serve in warmed tortillas with salsa, cheese, sour cream, guacamole, or whatever toppings you enjoy.

Cindy's Tarragon Chicken Salad

They saying goes that “Good Friends are Hard to Come By”.  If that saying is true, then Ryan and I must be truly blessed.  We have made so many wonderful friends that have become like family to us over the few short years we have lived in Charlotte, and our friends Randy and Cindy Gartz are a perfect example of just that type of relationship. 

We met Randy at a NY Jets football club here in Charlotte not long after Ryan moved up from FL.  We became instant friends in green, and after a while, I guess Randy concluded that we were good enough folks to meet his wife and daughters and of course, we fell in love with Cindy and their beautiful girls.

Randy and Cindy were the signing witnesses to Ryan's and my wedding vows.  Vows that we took quietly in front of our fireplace in the house that we had moved into and spent the almost year prior renovating.  Cindy also listened to me as I would go on and on about the trials and fears of pregnancy while we were awaiting our son Noah’s arrival, and although the few days after Noah’s birth are a bit blurry for me, I am quite sure that Randy was one of Noah’s very first visitors in the NICU.

We’ve spent quite a bit of time with the Gartz family over the past 4 years having drinks, or meeting up for quick outings.  Then of course, there is football season.  Ryan and Randy turn into animals once the season begins and then once it’s over, they just as quickly morph right back into the sweet lugs they were before as if nothing happened.

Randy and Cindy recently had us over to their place for a little pool fun-in-the-sun, and Cindy made one of the BEST chicken salads I have ever had.  I don’t think Cindy knew at the time how much I LOVE chicken salad, but I asked for her recipe and have since made it about 20 times.

What can I say, I love chicken salad?  I love it in every single shape and form that it can possibly be served in.  I love it on top of a green salad, on a croissant, or even just on its own. I adore it baked into a potato or scooped onto nice toasty English muffin topped with tomato a cheese and set under the broiler to warm.  Whether it has fruit, or nuts, celery, or onion, or all of the above, I ADORE it. 

Sorry, I digress….

Anyways, Cindy’s Tarragon Chicken Salad has pretty much become a staple in my fridge, and as I type this blog, my mouth is watering just thinking of it.  The licorice flavor of the tarragon, the sweetness of the raisins, the pop of grapes…..ahhhhhh.  I cannot wait to make another batch later this week so that I will have something to look forward to when I rush home from work to grab a quick bite of lunch before racing back to the grind of my day.

 

Gartz Family

Ingredients & Instructions:

2 Boneless Chicken Breasts
¼ C. Celery (chopped)
¼ C. Raisins
1 C. Red Seedless Grapes (halved)
½ C. S. Cream
½ C. Mayonnaise
Olive Oil
2 Tbsp. Dried Tarragon
Garlic Salt
Pepper

Preheat oven to 350 degrees

Coat chicken breasts in a little olive oil, and then season with garlic salt and pepper (I also like to sprinkle some of the dried tarragon on the chicken for extra flavor).  Bake on a jelly roll pan for 35 minutes.  Remove from the oven and then cube chicken into small bite sized pieces.

Whisk together the mayonnaise, garlic salt, pepper, sour cream, and tarragon in a small mixing bowl.  I like to keep the sauce in a separate bowl so I can add it accordingly to the chicken mixture.  If I have any left over, I just refrigerate and use it for my next batch.

Place the chicken, celery, grapes, and raisins in a large bowl and then pour over the mayonnaise mixture.  It seems everyone has their preference as to the dryness or wetness of their salad, so add as much or as little of the mayo mixture as you like and enjoy.