I’ve missed you! You may not believe it, but I’ve been thinking about you every week, trying to get recipes typed and pictures edited. While I’m still a bit busies than I had hoped, I just couldn’t let another month start without sharing some tasty goodness with you. Also, it’s really not fair of me to keep this From-Scratch Fajita Chicken and the Choco-Banana-Butter Smoothie from you any longer.
From-Scratch Fajita Chicken: When trying to make fajitas without a pre-made sea-soning mix, I have failed to get them to taste like fajitas are supposed to taste – until now! I was so thrilled with this recipe that I made a huge batch and enjoyed it as fa-jita chick and rice, traditional fajitas, as a fajita salad, and as nachos. Not even once in that time did I get sick of it! Best part is, I have a jar with more of the fajita season-ing with no-bad-for-you ingredients awaiting another double-batch or two.
In the recipes provided, I also refer to Seasoned Brown Rice that I shared on Jan 19, Bob’s Margaritas from March 16 last year, and I’ve shared a bonus “recipe” of Quick Guacamole & Heirloom Tomato Salad.
Choco-Banana-Butter Smoothie: Continuing with the “cook” once philosophy, it doesn’t make any sense to dirty up the blender and take up precious morning time every day. So, I’ve been making double-batches of hearty smoothies and sticking them in the freezer until the evening before they’re to be enjoyed.
The Choco-Banana-Butter Smoothie sneaks in spinach and extra nutrients from flax, chai, and hemp seeds, doesn’t have any added sugar in it, and is somehow still filling and tasty! I don’t have any financial incentive (but would totally be open to a spon-sorship!) from FAGE Greek Yogurt, but they make the thickest yogurt with the high-est protein count per serving – which is the key to making the smoothie satisfying.
There aren’t as many local ingredients in these recipes as I prefer, but they are both tasty and nutritious. If you’re looking for local ingredients, check out the “market update” for details on our two year-round farmers markets. If you didn’t place an order, make sure to check out their Facebook pages on Friday to see what they have on their “extras” tables.
Quick Guacamole & Heirloom Tomato Salad
• 2-4 avocados
• 1-2 limes
• 1 large heirloom tomato
1. Smash avocados in a bowl with zest and juice of limes. Season with salt & pepper.
2. Chop tomato into bite-sized pieces, sprinkle with salt & pepper.
Enjoy with tortilla chips, taco salad, fajitas, nachos.
• 2 tablespoons chili powder
• 1 tablespoon sea salt
• 1 tablespoon fresh cracked pepper
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons oregano
• 2 teaspoons cumin
• 1 teaspoon parsley
• ½ teaspoon cayenne
• ¼ teaspoon cinnamon
3. Combine ingredients in a small to medium jar. If you have one, hand it off to a helper, and then shake until combined.
Enjoy with anything you want to have taste like fajitas.
From-Scratch Fajita Chicken (Double Batch)
Note: This recipe is huge and, unless you have an industrial-sized griddle, you’ll probably need to cook in batches – or multiple skillets.
• 3 pounds boneless, skinless chicken breast*
• 5 tablespoons fajita seasoning, divided
• a few splashes of tequila, divided
• 2 yellow bell peppers
• 1 orange bell pepper
• 3 green bell peppers
• 3 small white onions
• 2-3 tablespoons coconut oil
Garnishes, Sides, and Options
• Blue Corn Chips
• Quick Guacamole & Heirloom Tomatoes
• Seasoned Brown Rice
• Bob’s Margaritas
1. Cut chicken into thin strips. Toss with 3 tablespoons of the fajita season-ing and a hearty splash of tequila. Set aside.
2. Slice bell peppers and onions into fajita strips. Toss with 2 tablespoons of fajita mix.
3. Heat coconut oil over medium in a couple large skillets. Once hot, divide onions and peppers across some big skillets and cook for 5-10 minutes, stirring occasionally – until they’re just shy of being the perfect softness for you. (Time varies depending on how soft you prefer your veggies, and how hot and crowded your skillets are.) Add a splash of tequila to each pan, stir it around, and then slide all the veggies into a large dish and cover.
4. Make sure the skillets are still hot, add a bit more coconut oil, then divide chicken between them. When the chicken begins to loosen, the “down” side is cooked – stir around. Continue process for 5-10 min (again, de-pending on how hot and crowded the skillets are) until chicken is cooked thoroughly. Add another splash of tequila to each pan to deglaze. Trans-fer chicken to a large dish and cover.
5. Let chicken rest for 3-5 minutes, then serve as desired.
Enjoy with feta, seasoned brown rice (Jan 19 #ChewOnIt) and Bob’s Margaritas (Mar 16, 2016 #ChewOnIt).
*Local eats via Conway Locally Grown.
Servings: 2 (about 3-4 cups)
• 2 bananas
• ½ cup almond butter
• ½ cup cacao nibs (or chocolate chips)
• 1 tablespoon flaxseed
• 1 tablespoon chai seed
• 1 tablespoon hempseed
• 2 cups spinach
• 1 serving (12-16 ounces) FAGE Greek yogurt
• 1 cup apple juice
1. Blend ingredients together.
2. Divide into two large beverage containers.
Enjoy! Note: If saving the second for another day, stick it in the freezer and move to the fridge at dinnertime the evening before. It’ll stay cold and be ready-to-enjoy in the morning.