Chicken Fajitas

Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.




Ingredients based from Paula Deen: I recommend doubling it

2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper

Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:

4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.


2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)

flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)

1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping


Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.

http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html

German Pancakes

German Pancakes:

For 8x8 pan:

3 TB butter
- place in baking dish and put dish in oven while it preheats. do not let the butter burn- just melt!

3 Eggs
1/2 C Milk
1/2 C flour
1/2 tsp salt

Beat eggs. Add remaining ingredients and blend well. Remove preheated pan from oven and pour batter into pan with the melted butter. DO NOT STIR. Return pan to oven and bake for 15 to 20 minutes at 400 degrees until puffy and lightly golden brown (the puffy will fall somewhat after it leaves the oven. Serves 4

Serve with maple syrup, the fabulous buttermilk syrup, fresh fruit, powdered sugar, whatever pancake topping floats your boat, but you shouldn't need any additional butter on them :)

For a 9x13 pan- double the recipe, and bake for 20-25 minutes- it will serve 6-8 (depending on how big of eaters you have).