Catered by the Men

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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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Recipe Review: Beef Noodle Casserole

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Beef Noodle Casserole Recipe photo by Taste of Home

I found this recipe in a casserole cookbook magazine that I found in my stocking from Santa. I have also located it online here at Taste of Home.

Casseroles are really so nice when you’ve got a busy schedule and just need something to throw together quickly. You’ll notice this recipe made it onto my menu two weeks in a row – last week and this week! I made it once and had enough ingredients to turn it into a frozen meal for the following week.

It’s a tasty meal and provides enough leftovers for lunch the next day, but it won’t be sitting in our fridge forever – which is sometimes the case with casserole dishes. It’s a yummy dish and perfectly portioned for two!

He says: Not your everyday casserole – I liked it.

She says: I liked the creaminess from the cream cheese and the green chiles added a unique flavor.

We give this recipe two thumbs up!

xoxo

Alexandrea Nicole

Jamming in the Kitchen

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I’m not sure why I made Strawberry Jam today except that I could.  It was a nice distraction from my end of the year tax preparations. While looking at my bread maker cookbook to make some focaccia bread (my initial attempt to put off the bookkeeping) I came across a recipe for Frozen Berry Jam.  Well…I knew I had frozen our fresh strawberries from the garden this summer and they were just waiting for me to find some yummy recipe to use them in.

Have you ever made jam in a bread machine?  I had no idea that it was possible and I haven’t been very good at making jam the traditional way on the stove so I had nothing to lose.  Here is the recipe and who would have guessed I had all the ingredients.  I love it when that happens.

FROZEN BERRY JAM

  • 1 package (10 to 12 oz) frozen berries, thawed
  • 1 tablespoon lemon juice
  • 1 ¾ cups sugar
  • 1 pouch (3oz) liquid fruit pectin

Combine all ingredients into bread pan.  Select Basic setting.  Press Start/Stop.  Allow to mix 5-6 minutes, scraping sides of pan with rubber spatula.  Press Start/Sop to cancel.  Select Bake setting. Press Start/Stop.  When unit signals and display reads 0:00, press Start/Stop.  Using hot pads, remove bread pan.  Skim off foam; spoon jam into containers; cover.  Refrigerate 1 hour to set.

The recipe of course is based on my bread machine.  Yours may have different buttons and options.  The main thing is to mix for 5-6 minutes and then set it to bake.  Mine baked for 1 hour.   I can’t wait to use it on my toast in the morning.  I may have to drizzle it over cream cheese topped crackers for a snack before it completely sets.  Yum – got to go.

 

Sonya Kay

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