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This weekend we had our first Grace Elizabeth’s planning meeting. Saturday was full of brainstorming and decision making. You may notice we changed our look (one of the many outcomes of our meeting). Because the four women were hard at work, the two men lucky enough to be around (our father and my husband) catered our food. By the way they fed us BOTH lunch and dinner. Aren’t they awesome? Their lunch menu: Macaroni Cheese Soup and Garlic Grilled Asparagus. Their dinner menu: Grilled Chicken Fajitas and Spanish Rice.

They are allowing me to share one recipe with all of you!

Grilled Chicken Fajitas

Marinade

  • DSCN01191/4 cup Fresh lime juice
  • 1/3 cup Water
  • 2 Tbs Vegetable oil
  • 2 cloves Garlic, pressed
  • 3 tsp Vinegar
  • 2 tsp Soy Sauce
  • 1/2 tsp Liquid Smoke
  • 1 tsp Salt
  • 1/2 tsp Chili powder
  • 1/2 tsp Cayenne
  • 1/4 tsp Pepper
  • 1/4 tsp Onion powder

Combine all marinade ingredients in a small bowl

  • 1 lb Boneless skinless chicken breast

Add meat to marinade and soak for at least 2 hours

  • 1 large Onion sliced
  • 2-3 red or green bell peppers
  • 1 Tbs Vegetable oil
  • 1 tsp Soy Sauce
  • 2 Tbs Water
  • 1/2 tsp Lime Juice

Heat grill to medium-high. Grill chicken (6 min per side). Remove chicken from grill, cover, and rest for 5 minutes. Slice chicken and keep warm.

Heat skillet over med-high. Saute onions and pepper slices in the vegetable oil for about 5 minutes. Combine soy sauce, water and lime juice in a small bowl then add to onion mixture. Add salt and pepper to taste and continue to cook until onions are dark on edges (about 5 minutes more).

Other ingredients to serve with fajitas

  • Fresh Salsa
  • Shredded cheddar cheese
  • Guacamole
  • Sour Cream
  • Shredded Lettuce
  • 8 Flour Tortillas

The men did a great job. No one went hungry!

Mackenzie Grace

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