Foodie Fridays

Last weekend when we were at the ranch I mentioned that we made these fajitas, and I thought that I would share the recipe with everyone.  It is another Cooking Light recipe.  The marinade for the meat and veggies is delish and it is an easy meal for a night with the family or an backyard barbecue with family and friends.  I hope you all enjoy it as much as we do!

Beef and Chicken Fajitas with Peppers and Onions

Ingredients

Marinade:

1/4 cup olive oil

1 teaspoon grated lime rind

2 1/2 tablespoons fresh lime juice

2 tablespoons Worcestershire sauce

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 garlic cloves, minced

1 can beef broth

Fajitas:

1 pound flank steak

2 chicken breasts

2 red bell peppers, cut into strips

2 green bell peppers, cut into strips

1 large Vidalea onion, cut into wedges

Flour tortillas

Toppings of choice (we like sour cream, pico, cheese, and cilantro)

Preparation

To prepare marinade, combine first 10 ingredients in a large bowl and set aside.

To prepare fajitas, cut fat from steak and score a diamond pattern on both sides of the meat.  Combine steak, chicken and 1 1/2 cups of marinade in a large zip lock bag.  Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.  Combine remaining marinade and veggies in a seperate zip lock bag.  Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.  Note: obviously the longer everything marinates the better!  I usually make it in the morning and let it sit all day.

Prepare grill.

Remove steak and chicken from bag, discard marinade.  Remove vegetables from bag, reserve marinade.    Place reserved marinade in a small saucepan, set aside.  Place steak, chicken and vegetables on the grill (I use a grill basket for the veggies or sometimes just cook them in the oven).  Cook 8 minutes on each side, or until desired degree of doneness.

Wrap tortillas tightly in foil and place on grill the last 2 minutes of cooking time.  Bring reserved marinade to a boil and reduce.  Cut steak and chicken diagonally across the grain into thin slices.  Place steak, chicken, and vegetables on a platter and drizzle with reduced marinade.  Enjoy!

Foodie Fridays

Here is another Cooking Light recipe that is fast, delicious, and easy!!  I served it with a side salad and wild rice.  It was delicious and great for a weeknight meal or even to serve to company!

Chicken and Shiitake Marsala

Ingredients

4 chicken breast halves

Cooking spray

1/4 teaspoon salt

1/4 teaspoon ground black pepper

7 ounces shiitake mushrooms, sliced

1/2 cup marsala wine

2 green onions, finely chopped

2 tablespoons butter

Preparation

Pound each chicken breast half to 1/2 inch thickness.

Heat a large skillet over medium-high heat.  Coat with cooking spray.  Sprinkle chicken with salt and pepper.  Add chicken to pan.  Cook 5-6 minutes on each side.  Remove chicken and drippings from pan, set aside.

Using the same pan over medium-high heat, coat with cooking spray and add mushrooms.  Cook 2 minutes or until tender, stirring frequently.  Add wine and onions.  Cook 30 seconds over high heat.  Reduce heat, add butter, stirring until butter melts.

Add chicken and drippings to pan, stirring gently.

Foodie Fridays

I thought it would be fun to start sharing some of the great meals we have been making lately. Staying at home with Vivi has allowed me to make a weekly meal plan as well as experiment with different recipes instead of falling back on the same old thing night after night like we used to. Each Friday I will post the recipe for the best meal we had that week. This week my favorite recipe was Apricot Lamb Chops from Cooking Light. I served it with couscous and roasted carrots. It was delicious and quick and easy enough for a weeknight meal. Enjoy!

Apricot Lamb Chops

Ingredients

1/2 cup apricot preserves

2 teaspoons Dijon mustard

2 cloves minced garlic

1 teaspoon low-sodium soy sauce

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground black pepper

8 (4 ounce) lamb chops

Cooking spray

Preparation

Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skilled over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.