Tag Archives: chicken breast

Fajita Bar Party!

21 Jun
Grilled Chicken Fajitas

Grilled Chicken Fajitas

Hooey! What a busy week I’ve had so I’m just now getting around to writing about the Father’s Day Fajita Bar Party I threw last weekend. I cooked and marinated a few pounds of chicken for this feast, so technically these weren’t fajitas since a fajita refers to a cut of beef. However, since so many restaurants now serve chicken fajitas, I think this term is now widely accepted. I remembered to snap a few shots off while preparing this feast, however when it came to actual chow time, I never did end up with a picture of the table laid out with all the fixin’s. I’m sure you’ll forgive me.

Grilled Peppers and Onion

Grilled Peppers and Onion

The day before the party, I sliced the chicken breasts in half lengthwise since they were so thick. This worked perfectly because I could cook a batch in only 10 minutes. I wasn’t sure how many no-shows I would have (there were two) so I just elected not to cook all of the chicken at once. When every deemed themselves full and happy, I bagged up the remaining uncooked chicken and threw it in the freezer for a quick and easy meal later.

Chicken Fajita Marinade

4-5 squeezed limes (enough to make about 1/2 cup lime juice)
1/2 cup olive oil
2 teaspoons Worcestershire sauce
2 tablespoons balsamic vinegar
8 teaspoons minced garlic
2 teaspoon ground cumin
2 dried ancho chiles, stems removed
Mrs. Dash Garlic and Herb blend (optional)
Black pepper, to taste
3-4 pounds boneless, skinless chicken breasts, halved lengthwise if really thick

Chicken Fajita Marinade

Chicken Fajita Marinade

Put all the ingredients in a blender except the chicken, and blend until smooth. Place the chicken in a non-metal container or gallon-sized baggie. I used a large Tupperware container. Maybe it’s Rubbermaid. But you know what I mean. Pour the marinade over the chicken, and marinate at least several hours or overnight. I did mine overnight and flipped it over in the morning. When ready to cook, fire up the grill to medium-hot heat, and grill each side about 5 minutes or until the inside is no longer pink. Serve on flour tortillas with condiments of choice. Ours included a homemade pico de gallo, recipe here: Pico de Gallo. Update: I wanted to note that I quadrupled the recipe for the Pico de Gallo I linked to.

Pico de Gallo

Pico de Gallo

We also had guacamole, grilled red and yellow peppers, grilled onions, cheese, cilantro, black beans, and sour cream. I grilled the peppers and onion first, then sliced the peppers up thinner and kept them warm in a foil pan on the upper rack while I grilled the chicken. Great time, great food, and easy clean-up!

Note: The marinade was adapted from Lisa Fain’s recipe on her website http://homesicktexan.blogspot.com/

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Chicken, Broccoli, and Potato Soup

28 Apr
Chicken, Broccoli, and Potato Soup

Chicken, Broccoli, and Potato Soup

My husband made this midweek for dinner when we had some broccoli that needed using up stat. Since I’m not having to suck dinner up through a straw anymore, he made this both creamy and chunky so it made a good filling dinner with some thick slices of french bread. I added some shredded cheese after I took the picture and it was delicious! The next night I made some super-easy Mexican rice to go with our chicken tacos, so I’ll share that in the next few days for the upcoming Cinco de Mayo.

Chicken, Broccoli, and Potato Soup

4-6 cups homemade chicken broth
1 chicken breast, cooked and chopped
3 potatoes, cubed
2 small heads broccoli, cut into small florets
1/2 onion, chopped
Mrs. Dash Garlic and Herb
Black pepper

My husband first made the chicken broth by cooking the chicken breast covered with water and fresh veggies thrown in. You can read the full recipe here: Homemade Chicken Broth. After he strained the broth, he let the chicken breast cool a bit then chopped into bite size pieces and set aside. Next he added the rest of the vegetables and spices to taste into a soup pot with the broth.  He simmered the veggies until the potatoes were tender, for about 45 minutes. Then he ladled half of the soup into our giant blender and pureed until smooth. He poured the mixture back into the soup pot, then kept warm until dinner. Fantastic!

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