Thursday, August 19, 2010

A Different Chicken Fajitas Anyone?

It's Thursday - as if you didn't know that already.  Thursday's child has far to go.  Thor's day.  Born on Thursday, merry and glad, Abba (girl) and Baba (boy) both mean 'born on Thursday' in African. Thirsty Thursday. Tolerence Thursday. Thursday - the fifth day of the week, the fourth work day of the week.  There's not much written about Thursday.  So how is your Thursday going?  Do you have any special sayings for this day of the week?

This is a common view from my kitchen window.

Mourning Dove feasting on sunflower seeds

It totally amazes me that the Scrub Jays are completely intimidated by these docile doves.  The dove just puffs himself up and the jays won't bother him.  It's not like the jays aren't bigger, noisier, and usually much more daring.  There must be some sort of history between the two breeds of birds.  One little tidbit on this bird that I found interesting is that the oldest documented wild Mourning Dove was just over 19 years ago.  I never stop to think that these were once only a domesticated bird.


Today I am sharing a recipe that is especially good for warm summer evenings.  It doesn't heat up the kitchen and doesn't take much prep time.

"Lime, vinegar and Italian salad dressing mix offer an alternative to the usual Mexican-spiced chicken, onion and bell pepper saute.  Serve in the traditional manner with a tortilla"

TANGY CHICKEN FAJITAS

INGREDIENTS:
1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast, thinly sliced
1/2 onion, sliced
2 sweet bell peppers, sliced

DIRECTIONS:
1.  In a large glass bowl, combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell peppers. Cover dish and refrigerate. Marinate for 3 to 6 hours.

2.  Spray a large skillet with non-stick cooking spray. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent, about 20 minutes.

PERSONAL NOTES
1.  The original recipe calls for green bell pepper, but I use just about any color but green

2.  This can marinate all day - I have marinated it for up to 12 hours.

3.  I usually have to strain off more of the marinade after it has been sauteing for about 10 minutes.

4.  Serve on warm tortillas.

5.  Makes 4 to 6 servings


Ingredients


Chicken and onions in marinade mixture


Sliced red and orange bell pepper



All mixed up and ready to hit the 'fridge


Sauteing



Serving on a warm tortilla



Served with fresh corn on the cob dripping in butter!

As I previously stated, this is so easy and so good.  I was pleasantly surprised that the onion was not overpowering, even with the wider strips, it just added a nice flavor.  This dish also reheats well.  I can't wait to have it for lunch on Friday.

A quick reminder - don't forget to check out my first giveaway!

That's about it for today.  I'm off to lunch later - after all it is Thursday - I can hear the Village Grill calling!  I hope to complete a couple more squares on the blue and brown quilt I have been working on for months.  Take care and have a thoroughly thoughtful Thursday!

5 comments:

Megan Harmeyer said...

This sounds good! I always love all the birds at your house. I'd put feeders up all over, but I don't think Neil would be very happy.

Stray Stitches said...

I love the birds too but they do make quite a mess. We end up with some rather interesting weeds and the odd sunflower. Plus there seems to be bird poop everywhere. I guess I just enjoy the beauty and the antics and ignore the mess.

Lacquer Ware for Tips and Toes said...

I'm glad I read your post today. I was thinking our chicken enchaladas needed a 'pow' or 'kick' some how and I actually found it in your recipe. We need to add lime juice.

Stray Stitches said...

I hope it gives you what you are looking for!

Talin's Corner said...

Looks yummy.

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