I had planned to make these on our last camping trip. Unfortunately, I forgot the foil, so I ended up putting everything in the Dutch oven instead. (Worked pretty well, actually!) Since we were getting bell peppers in our box this week, I decided to get limes, too, and try it at home. Potatoes aren’t a traditional fajita ingredient, but I can’t fathom a foil dinner without them.
You could slice the chicken and serve in a tortilla. However, I was too lazy to do that, so we just put the salsa on top. (Also, trying to watch carbs here; didn’t think we needed potatoes and tortillas.) It was raining, so I ended up cooking them on the gas grill instead of our fire pit, so the cooking time might be a little off.
Zest one lime, juice both limes. Combine lime juice and zest, oil, garlic, and cumin in a zip top bag. Add chicken. Marinate overnight.
Heat coals or preheat grill. Tear 4 sheets of heavy duty, wide aluminum foil about 5 feet long, fold in half crosswise. Spray one side with non-stick cooking spray. Divide chicken breasts, peppers, onion, and potatoes among the 4 dinners. Drugstore wrap each packet.
Cook for 25-30 minutes, turning half way through. Serve with your favorite fajita toppings.
It’s been a while again. A combination of a last minute trip and a couple of unsuccessful recipes is to blame. Hope I am back on track now.
The inspiration for this recipe came from a couple of different sources. I wanted to do a kale stir fry, and found a recipe on Real Simple that fit that requirement. I also had a taste for some zesty orange stir fry sauce, but didn’t have any in my refrigerator.
This didn’t turn out as “orangy” as the bottled sauce, but it was really good! (And, probably, a lot healthier.) I don’t use fresh ginger very often, but it really added zest to this dish.
We got zucchini from the farm (again!) this week. It is way to early for me to be struggling for something new to make with zucchini. Fortunately for me, there is Pinterest! I found this great recipe from The Mushroom Council for Tortellini with Mushrooms, Zucchini, and Bell Pepper. We also got a lot of bell pepper, so this killed 2 birds with 1 stone.
I changed the spicing and sauce (added some wine!), and also added some carrots for more color and texture. The leftovers are even better the next day!
Last week, I had to take my car in for service. There is a Kohl’s right next to the service place-too dangerous! Since I had a 15% off coupon, I decided to do some shopping while my tires were being rotated. They had their grill accessories on sale, so with my coupon I got a smoking deal on a grill wok.
The recipe that came with the wok recommended brushing the sauce on the vegetables. Instead, I just put it on the vegetables a teaspoon at a time. It did not end up really saucy, but was delicious. I’m not posting times for this recipe, because my grill was running out of gas and not as hot as usual. It would probably take 10-15 minutes on a normal day.
1 bunch Japanese sweet turnips, cut into matchsticks
1 bunch broccoli florets
Combine ⅓ cup of stir fry sauce and the chicken in a 1 gallon zip lock bag. Refrigerate for 4 hours, turning at least once.
Preheat grill and grill wok on high heat. Remove the chicken from the bag with a slotted spoon and place in the wok. (Discard marinade.) Stir fry until chicken is cooked through. Remove from wok and keep warm.
Place pepper, carrots, and turnips in the wok. Drizzle with a couple of teaspoons of the remaining stir fry sauce. Stir fry until vegetables begin to soften, adding additional stir fry sauce to coat.
Add broccoli and remaining stir fry sauce. Continue to stir fry until vegetables are tender crisp.
Add chicken back into the stir fry and heat through.
My daughter makes chicken curry every time she comes home. I always say, “I should make curry sometime,” but never quite get around to it. I was looking for something to do with sweet potatoes, and found a couple of different recipes for sweet potato curry. I combined them, along with part of my daughter’s recipe, to make a nicely spiced curry that is completely plant based. (My friend, Terri, will be proud!)
My daughter always makes coconut rice to go with curry, but I went for a simple jasmine rice with some cilantro.
Put sweet potatoes in a pan, cover with water. Bring to a boil and then reduce heat. Simmer until potatoes are just tender, about 20 minutes. Drain sweet potatoes, place back over heat for a minute to dry.
While sweet potatoes are cooking, heat oil over medium heat. Saute onions and garlic until onions are translucent, about 5 minutes. Add spices, cook another minute until spices are fragrant. Add tomatoes, coconut milk, cooked sweet potatoes, and bell pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
While curry is cooking, prepare rice according to package directions. When rice is done, add cilantro and toss to combine.