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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(12 of 12)
Re: Skillet Chicken Fajitas
Jun 30, 2009 6:32 PM
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Jennifer, yes the economy was at the root of the issue. Ours was the smallest school in the district and they divided the students between the two next closest schools. It is very sad to see such a big part of our local history close down.
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Lisa
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Momof3.
Posts:
640
Registered:
6/14/07
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(11 of 12)
Re: Skillet Chicken Fajitas
Jun 10, 2009 8:44 PM
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I've never thought about putting brown sugar in a fajita marinade... I bet it taste good. I've used a lot of cilantro and lime juice in my marinade... and also a bit of lime zest.. that gave it an extra tart kick.
I have marinaded chicken and steak overnight and put it on the grill to cook... it was so good. My mouth is once again watering thinking about it.
I'm sorry to hear about the school closing... Here they are building schools at such a rapid pace..I'm worried that in 15 years... there will not be such a need and they will have to close them.. They won't build the high school's larger (my high school in NY had 4,000 students) in Northern VA because they feel that it would make the competition for team sports to hard.. Imagine that... a child NOT making a team. (Being sarcastic here..sorry).. Yes I have had times my children have not made a team sport.. they survived.
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(10 of 12)
Re: Skillet Chicken Fajitas
Jun 10, 2009 5:42 PM
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Thanks, Lisa. I know how it is with the kids....this is the last week of school here too. Is your youngest's school closing because of the economy? For whatever reason, it must be sad to see a school close!  -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" -- Edited by 2864590 at 06/10/2009 2:42 PM PDT |
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(9 of 12)
Re: Skillet Chicken Fajitas
Jun 9, 2009 6:15 PM
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Sorry for the late reply, Jennifer. This has been a crazy week with the kids getting out of school and my youngest's school closing forever at the end of this year; there were many trips down to the school to take pictures of various events.
I marinated the meats only about an hour this time due to not having decided to have fajitas until about 3pm on the 5th of May. LOL Next time I will probably marinate them overnight or at least from morning until I'm ready to cook them. It's definitely something I will do again; they were delicious and devoured in record time.
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Lisa
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(8 of 12)
Re: Skillet Chicken Fajitas
Jun 2, 2009 6:49 PM
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Lisa, how long did you marinate the meats?
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Edited by 2864590 at 06/04/2009 11:39 AM PDT
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(7 of 12)
Re: Skillet Chicken Fajitas
Jun 2, 2009 6:47 PM
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Sounds like you had a Mexican fiesta!  . Your marinades sound great, thanks for posting them. I can't wait to try the beef one....I love the idea of adding tequila....  . Have you ever tried marinating chicken in original flavor margarita mix and tequila, then grilling it? It is sooooo good! -- Jennifer "Every Saint Has A Past, Every Sinner Has A Future" |
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(6 of 12)
Re: Skillet Chicken Fajitas
Jun 2, 2009 6:30 PM
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Yum, Jennifer, your recipe sounds awesome. I wish I'd seen it before I made fajitas for Cinco de Mayo. I don't remember where I found the recipe I used, so I'm glad I printed it out at the time. I'll definitely do them again and will have to try your recipe as well. Here's what I used:
Chicken Fajita Marinade
1/4 cup beer (not lite beer)
1/3 cup fresh lime juice
1 tablespoon canola or olive oil
2 large garlic cloves, crushed (I used a bit more)
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon ground cumin
salt to taste
Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic, or other non-reactive container (a 1-gallon plastic zip-top bag works well).
Makes enough for 1 - 1 1/2 pounds of chicken (4 servings). I doubled the recipe and had quite a bit of marinade; plenty to marinate about 3 lbs of chicken strips.
I also copied this recipe down to make Beef Fajitas but ended up just using a seasoning packet from the store to save time.
Beef Fajita Marinade
1/3 cup fresh lime juice
1/4 cup tequila
1 teaspoon crushed dried oregano leaves (preferably Mexican Oregano)
2 large cloves garlic, crushed
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Combine all ingredients and mix well. Pour marinade over chicken in shallow glass, plastic, or other non-reactive container (a 1-gallon plastic zip-top bag works well).
Makes enough to marinate 1 to 1 1/2 pounds flank steak. Makes 4 servings. I would double this too because my kids and husband like to use more meat than a restaurant would on each fajita.
I had never made fajitas at home before and although it was a bit hectic making sure everything was still just the right heat when it was all served, I will definitely do it again. I did the julienne strips of yellow and red and green peppers and onions and served homemade guacamole (with small-cubed avocado pieces instead of mashed), Pace chunky salsa and jalapeno jack cheese shreds. I forgot the sour cream but it would have been yummy.
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Lisa
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(5 of 12)
Re: Skillet Chicken Fajitas
May 30, 2009 7:47 PM
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Making these tonight with homeade guacamole.....yum!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Shan Triggs
Posts:
1,534
Registered:
10/3/06
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(4 of 12)
Re: Skillet Chicken Fajitas
Jan 19, 2008 10:33 PM
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Jennifer, thank you for sharing this recipe. This looks really good. I absolutely love fajitas!!! Mouth watering!!
~Shan
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 12)
Re: Skillet Chicken Fajitas
Jan 18, 2008 10:27 PM
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That sounds good too- great for summer! The marinade flavors work really well on the chicken!
--
Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Edited by 2864590 at 01/19/2008 2:44 PM
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(2 of 12)
Re: Skillet Chicken Fajitas
Jan 18, 2008 10:12 PM
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Yumm Jennifer! All the flavors sound really good together! I like cooking all the fajitas "fillings" and then putting them on top of a bed of lettuce. A Fajita Salad!  lol -- ~*~Angela~*~ |
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 12)
Jan 18, 2008 8:57 PM
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4 tablespoons vegetable oil, divided
2 tablespoons lime juice
2 teaspoons fajita seasoning
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1 red bell pepper, julienned
1 green bell pepper, julienned -I like to add a yellow one too if I have it
1 red onion, cut into wedges
4 green onions, thinly sliced
1 tomato cut in half and sliced
warmed flour tortillas
Shredded cheese,salsa ( I use green), guacamole, sour cream, chopped cilantro
In a large resealable plastic bag combine 2 tablespoons oil, lime juice and seasonings. Add chicken . Seal and turn to coat. Refrigerate 1-4 hours.
In a large skillet saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet cook chicken and marinade over medium -high heat until meat is no longer pink and starting to brown. Return pepper mixture to pan along with the sliced tomato. Turn up the heat and cook everything until its sizzling and lightly browned. You can smell when it's done-mm mm -your house will smell great for hours! Serve fajitas in tortillas and top with condiments of your choice.
With any leftovers, you can dice the chicken really small and add cheese and make fajita quesadillas- they are terrific!
If you like more heat-(I do) you can add a minced serrano or jalapeno chile to the marinade.
I added 1/2 a serrano pepper.
--
Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Edited by 2864590 at 01/18/2008 5:59 PM
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