As I shared in my last post, our evening routine is…evolving. Shea’s bedtime is any time between 6:45pm and 8:30pm. Tonight, I made dinner with a baby in my arms – no easy task. Eating dinner with a baby in your arms? Very challenging when you’re having hot soup for dinner.
Last week, I spoiled that husband of mine and made fajitas. In truth, I made fajitas because I had flank steak in the freezer I wanted to use up, as well as one random chicken breast…and I wanted something Mexican to accompany some homemade guacamole. Plus, I love fajitas, too.
When Mr. P orders fajitas, I always pick out the onions and them as is. I love the char and when they’re just slightly crisp, but yet sweet and savory and….YUM. And the peppers have to be sizzling hot, but not over-cooked. Fajita-making is a skill, and I’m still mastering it. At least I officially have a go-to seasoning that is the perfect combination of flavors and level of heat.
A year (or 2…?) ago, I bought Mr. Prevention his own fajitas skillet. You know, like the ones they serve fajitas on in restaurants. I thought the gift was super clever for my fajita-lover, but of course it saw no love until I finally put it to use.
And when I say “put it to use”, I really mean photographed for the blog. One in the same, no? 😉
In reality, I cooked the fajitas in a large nonstick skillet and unfortunately, slightly over-cooked the onions. Start with a bit of super hot oil, add your onions and saute them for 1-2 minutes before adding your peppers. Cook the vegetables for 3-4 minutes and remove to a plate. Add your sliced meat to the hot pan and sprinkle with the fajita seasoning. Cook until meat is cooked through and add the vegetables back to the skillet. Cook for 1-2 minutes or until hot and serve. Easy as can be and oh so good!
- 1 Tbsp cornstarch
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp sugar
- 1 crushed chicken bouillon cube
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp cumin
- Combine ingredients in a small bowl, mixing well.
Recipe from Food.com