I had forgotten that I'd even started this blog. Seems funny to run across is now. Perhaps the universe is telling me something. I think I shall listen!
Today's plan is both chicken and steak fajita's. We'll have enough leftover meat for lunches this week and that is always a good thing.
Chicken Fajita marinade:
- olive oil (about 1/2 cup)
- lime juice (about 1/4 cup)
- 4 garlic cloves
- 3 green onions (cut into 1/2 inch pieces)
- Cumin (about 1 tbsp)
- Coriander (about 1tbsp)
- smoked Paprika (about 1 tbsp)
- S&P (to taste)
- Chili Powder (about 1 tbsp)
- Cayenne (to taste)
I use chicken breast for this recipe, but boneless thighs would work too. Put all ingredients in a blender, blend until smooth. Pour over chicken, marinate for about 30 minutes. Grill chicken. Cut into strips.
Beef Fajita rub:
- Garlic Powder (about 1 tbsp)
- Onion Powder (about 1 tbsp)
- Coriander (about 1 tbsp)
- Cumin (about 1 tbsp)
- Smoked Paprika (about 1 tbsp)
- S&P (to taste)
- Cayenne (to taste)
Mix well. Rub onto skirt steak, let sit for about 30 minutes before grilling. Best to cook to about medium, let sit for 10 minutes before cutting into strips.
Here is our grilled chicken and skirt steak (remember to cut the skirt steak against the grain).
Seve with shredded cheese, sauteed onions & peppers, shredded lettuce, pico de gallo, guacamole and cilantro lime cream sauce.
Cilantro lime cream sauce:
- 1/2 cup sour cream
- Lime juice to thin
- dash of cumin
- cilantro
- S&P
Plated. Since we don't currently eat any grains (following a Primal diet), here is what our dinner looked like: I put tomatoe slices down, topped with the onions and peppers, the meat, cheese, guacamole & cilantro lime cream sauce. Note: I got lazy and didn't feel like making pico. :)
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