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.
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.
I’ve been sharing variations of my Mom’s grilled potatoes over the years. I recently found myself over run with potatoes; and, given the hot weather we’ve been having, I’ve been grilling a lot more. So, over the next couple of posts, I’m going to share a couple of variations on my Mom’s original recipe.
You could use any color pepper for this recipe; I used the orange one we got in our box this week.
I spent the end of last week nursing a cold. I don’t do sick well. Fortunately, my husband is patient, and can cook! I was feeling better yesterday, so we worked together, grilling a bunch of vegetables. I did the chopping and prepping, he did the grilling.
I used this basic recipe from the Food Network. This can be really flexible, use whatever vegetables are fresh and available. I made way too many vegetables, I probably could have fed 8 people with this platter!
When our children were growing up, Halloween night always involved either a Halloween carnival or trick or treating. They always came home with TONS of candy. I would always try to feed them something healthy before they went out.
These fajitas would definitely fill the bill! They are full of vegetables and low in fat. They cook up pretty quickly, too. You could chop all the veggies in advance, and have the dinner ready in 10 minutes. The original recipe comes from the Full Plate Diet website, I have adjusted the spicing to make them a little hotter. I also used some of the red mini jalapeno peppers I got from our niece.