Bracing for the cold again. You know I really wouldn’t mind the cold if we could get a little snow with it every now and then.
The weird thing is – the beach might be getting snow!!!
How crazy is that? I’m used to the northern part of the state getting snow when we do not but the southern side?
Oh well. 51 days until spring.
One of my favorite things about spring is being able to eat outside at my favorite restaurants. One of those being a local Mexican restaurant – chips, salsa, cheese dip, margaritas, and fajitas all out on a covered patio.
Unfortunately, I do not have the sunny and 75 but I do have the fajitas.
Simple ones at that.
Simple Chicken Fajitas
- 1 lb chicken breast cutlets, cut into strips
- 2 Tablespoons vegetable oil
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon seasoned salt (I used Lawry’s)
- 1 can Rotel (mild)
- 1 medium onion, cut into strips
- ½ red bell pepper, cut into strips
- ½ green red pepper, cut into strips
Mix together spices. In a medium bowl, toss chicken with spices, making sure to coat evenly.
Heat oil in a large skillet over medium-high heat and brown chicken on all sides.
Add in onion and peppers. Cook for 5-7 minutes.
Pour in rotel and cook on medium/high heat until liquid is cook down and onion and peppers are soft. (about 15-20 minutes)
Serve with warm tortillas and any of your favorite fajita toppings.