A wise person (my mother in law) told me I should actually put some of my book recipes on the blog. So here's a recipe straight out of the book, for fajitas, in all their rolled, sizzling glory. I served this meal recently at the Gut Check Press/Facing Tyson wrap party, to celebrate the completion of Ted's first audio book (which is the audio version of his first book). The book is amazing, and if you don't invest $12.99 to acquire it, frankly, I don't know what's wrong with you. I weep for your future.
Anyway. It was a great party, and it gave us a change to rekindle some old connections, Jen and Bill Colin, who weirdly enough were old acquaintances from Taylor University and are now members of the Gut Check Army (Bill's company did the audio on FT, and did so splendidly I might add). A great time was had by all. To reproduce the fiesta atmosphere (minus the awesomeness of Ted and Zach) at "Su Casa" follow the recipe below:
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I love fajitas, the whole sizzling meat thing. For a while I would use these lame marinades and spice packages, but it was never that great. Then, our good friends Chris and Beth lived in LA for a few years, and when they came back home, they showed us how it's done in the southwest. It's so much simpler, fresher, and tastier than all that bottled goo, I've been doing it this way every since. I didn't include amounts here, because it's really easy to adjust to your tastes and family size. But just for proportion sake, I would probably use 2 chicken breasts with 1 each onion and bell pepper, and it would serve 3 or 4 people. This is a meal that makes the most sense to make for lots of people, because it's best with a whole lot of food variety (several different colored peppers, but you only need a little bit of rice and beans.)
olive oil
boneless, skinless chicken breasts, sliced very thin
garlic cloves, minced or pressed
sweet onion (like vidalia), quartered and sliced
colored bell peppers, sliced into bite-sized pieces
fresh limes or lime juice
cilantro leaves, chopped
tortillas, shredded cheese, sour cream, guacamole, refried beans and spanish rice to serve with it
Heat some oil over medium heat in a large frying pan or wok. Add the chicken, stirring while you cook until it is nearly cooked through. Squeeze some fresh lime juice over top, sprinkle with cilantro, salt and pepper and finish cooking. Remove from heat and set aside. In the same pan, heat some more olive oil, and add the garlic and onion. Saute until the onion is softened, then add the bell peppers. Cook just for a minute or two (I like my peppers crunchy and not mushy) then squeeze on some more lime juice, sprinkle with cilantro, salt and pepper. Remove from heat and serve with the chicken. Roll it up in tortillas with all the side trimmings:
2 comments:
I can tell you from experience, this recipe is delicious. Yum. My mouth waters just thinking about it. But to get the recipe for the incredible accompanying guacamole, you have to buy the book, right Kristin? ;)
Why yes, I suppose you will have to buy the book! And I realized, when I looked back at the picture, that it is the picture of everything but the fajitas -- the guac, the spanish rice, the whipped pintos. Those recipes are all in the book too. Which is very, very nearly done. I'm gonna go finish it right now!
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