It’s been an eventful few days, full of opportunities and good news. I have no complaints! We shall see what comes of it all, but in general, I’m happy!
We have a busy weekend ahead. Today I took my son to swim class. We found out that he “graduated” to the next level now where I will no longer be in the pool with him. The other parents were saying “oh terrific!” to that little tidbit of information, but I felt like I was about to cry! My little boy sure is growing up fast.
We are off on a date this evening. We are meeting friends at the same sushi restaurant that my husband and I went to when we signed the papers to buy our home. I love love LOVE sushi, and over the years I’ve gotten my husband hooked on it as well.
I made these fajitas on Thursday. I started with a recipe, and tweaked it a bit. I thought they were quite good, and a great excuse to buy tequila and make margaritas!
4 chicken breasts
1/2 c tequila
1/4 c fresh lime juice
juice from 1 orange or 1 grapefruit
2 cloves garlic, minced
1/2 tsp cumin
dash of smoke flavoring (I have a new powdered one from The Spice House)
crushed red pepper flakes to taste
1 tbsp olive oil
1/2 tsp salt
red bell pepper, sliced
orange bell pepper, sliced
green bell pepper, sliced
1 tsp olive oil
squeeze of lime
pinch of kosher salt
Pico de Gallo
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
2 large tomatoes, chopped
1 – 2 tbsp chopped jalapenos
1 squeeze of lime juice
pinch of kosher salt
shredded reduced fat cheese
reduced fat sour cream
guacamole (I used 2 avocados, and a spice packet from the store to make it easy!)
Combine tequila and next 8 ingredients (through salt) in a small dish. Cut chicken into small strips and place in a large plastic ziploc bag. Add marinade. Marinate for at least an hour, or up to a day. (Some say not to marinate too long because the citris starts to cook the chicken)
Combine all pico de gallo ingredients in a bowl. Refrigerate until ready to serve.
Heat a grill or grill pan. Grill chicken until cooked through, approximately 10 minutes.
In a separate pan, heat about 1 tsp olive oil. Add peppers and onion. Sprinkle with a squeeze of lime juice, and the pinch of kosher salt. Cook until slightly soft and browned a bit on the edges.
Warm tortillas. Serve with chicken, vegetables, and toppings.