southwest turkey sloppy joes with mozzarella and avocado

How long has it been since you thought about the words “sloppy” and “joe” in the same sentence?  Let me guess…sitting in your school cafeteria, singing Adam Sandler’s ballad about the lunch lady.

Our own dear lunch lady at St. Mary High, Mrs. Brenda Hayden, would serve up the best homemade rolls in the world.  But as much as I loved the rolls, I equally despised the sloppy joes.

It took me nearly 20 years to get past my sloppy joe aversion.  Here is the recipe that finally cured me.

This sloppy joe is tangy and complex and full of spices like cumin and oregano.  Like really thick chili…on a bun.  Jane and I made these together this week, and we had a blast in the kitchen.  It’s a great dish for kid-assistance because it’s one of those “throw this in the pot…now stir” recipes.

Now you might be wondering what on earth inspired me to try sloppy joes if I hated them so much as a kid.  Well, there’s this great food blog called Vegetarian Ventures.  (www.vegetarianventures.com)  And now you might be wondering why on earth I’m reading a vegetarian blog, given my love of all things meat.  Let me tell you, vegetarian recipes are so inspiring and creative!  Despite my sloppy joe phobia, the veggie sloppy joe recipe from VV was too tempting, and so I adapted the VV recipe into this  turkey sloppy joe, then topped it with avocado.  The result was delicious.

We served our southwest sloppy joes with a simple salad of spring greens.  I used the dressing recipe from our roasted shrimp and avocado citrus greens salad, but exchanged the lemon juice for lime juice and a few splashes of rice vinegar.  The lime dressing was perfect with the southwest flavor of the sandwiches.  So refreshing!

So whether this recipe takes you past your own sloppy joe aversion or forces you to break out in song and rent SNL episodes from the 90′s, I hope it gives you a good reason to smile.  Sloppy joe…slop, sloppy joe….

Shake that booty!

Southwest Turkey Sloppy Joes with Avocado

(adapted from Vegetarian Ventures)

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Serves 6

• Prep time:  20 minutes
• Simmer time:  10

Ingredients:

• 1 Tbsp olive oil
• 1 – 1.5 lbs. lean ground turkey (93/7)
• 1 yellow or white onion, diced
• 2 celery stalks, diced
• 4 cloves garlic, pressed/minced
• 1/2 cup beer (preferably ale, but any kind will do)
• 1 (15 oz) can black beans
• 1 (15 oz) can pinto beans
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 2 Tbsp Worcestershire sauce
• 1 Tbsp rice vinegar (or any vinegar)
• 2 tsp cumin
• 2 tsp oregano
• 1/2 tsp salt
• dash of Tabasco
• fresh ground pepper to taste
• shredded mozzarella for topping
• 1 avocado, sliced, for topping
• whole wheat buns (or your favorite buns)

Directions:

• Heat olive oil over medium-high heat in a dutch oven or large pot/skillet until shimmering
• Cook turkey, onion, and celery, stirring often, until meat is cooked through, about 5 minutes
• Stir in garlic and cook for about 1 minute
• Stir in beer and cook for another minute until liquid is evaporated
• Stir in all ingredients (except mozzarella, avocado, and buns), reduce heat, and simmer about 10 minutes
• Stir in about 1/2 cup mozzarella, if you like
• Serve on buns and top with mozzarella and avocado

roasted tarragon garlic potatoes

Is there any better aroma than fresh herbs from a garden?  Truly, I can’t think of anything.  Only problem is, every time I take a whiff, my simulated Provence puts me in a near trance, and I find myself finding reasons why we could actually afford a trip to France right now.

Then I pull myself back to reality and realize I need to pay my water bill.

At any rate, herbs are one of life’s little luxuries, no matter where you are when you breathe them in.  My herbs aren’t even in the ground yet, and my kids are picking all the leaves off the mint and basil and munching them for after-school snacks.

Since I clearly don’t have much in the way of herbal refreshment to spare at the moment, my sister Beth was sweet enough to let me steal a bunch of tarragon from her garden for cooking this week.

fresh tarragon and rosemary from beth’s garden

One of our favorite potato recipes is called roasted ranch potatoes.  The primary ingredient (second only to the potatoes) is Ranch dressing.  Add to that a whole slab of bacon.  Yummy?  Yes.  Healthy?  No.

So, using our ranch potatoes as inspiration, I created a healthy take on roasted potatoes that uses a little tarragon and a lot of garlic to bring in just as much flavor as the original.  I never have to ask my kids to eat these potatoes because they’re always gone from everyone’s plates before I can even look up.

Use fresh tarragon if at all possible.  You have no good excuse to use dried right now because you can march on down to the plant nursery (or Lowes or Wal-mart) to pick up some fresh potted tarragon to last you the whole summer.  Serve these potatoes with burgers or other sandwiches, pretty well any kind of meat, or even for a vegetable supper.  They are crazy good.

So plant those herbs, and sniff regularly!  But be sure to wake yourself from the trance before you buy the plane tickets to Provence.  Oh, one fine day, my friends….  Shake that booty!

Roasted Tarragon Garlic Potatoes

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Serves 6

• Prep time:  15 minutes
• Bake time:  15 minutes

Ingredients:

• 3 pounds red potatoes, skins on, diced into approx. 1 inch cubes
• 1 medium onion, diced
• 1 bulb garlic, pressed (or minced)
• 3 Tbsp olive oil
• 1 tsp salt
• 1 tsp lemon pepper seasoning
• 1/2 tsp black pepper
• 1 Tbsp fresh minced tarragon (or 1 tsp dried tarragon)

Directions:

• Preheat oven to 450
• Dice potatoes and onions and place them on a rimmed baking pan (1/2 sheet pan if you have it)
• Using a garlic press, press garlic cloves (or mince) and add to the potatoes and onions
• Drizzle with olive oil, salt, pepper, and lemon pepper, then mix together until well blended
• Spread everything out evenly on the pan, and bake uncovered for 15 minutes until tender and browning on top
• During bake time, mince tarragon and try to wait patiently for your awesome-smelling potatoes to finish baking
• Remove from oven and mix with minced tarragon in a large bowl
• Add more salt and pepper to taste, if desired

momma’s meatloaf and cheese grits

Ah, comfort food at its finest.  There are few dishes that conjure up such everlovin’ childhood coziness as really yummy meatloaf.

Now I’m not talking about a boring, ketchup-drenched slab of gray nothing-ness.  I’m talking about a slow-cooked mixture of spices, herbs, and cheese.  Then, of course, there’s a bit of ground turkey to bring it all together.  And that sweet and tangy tomato gravy that makes it all melt into a nice, warm plate of love.

My sweet friend Andrea asked me to post this recipe last week, and it prompted me to cook up some of that love.  It was a perfect supper for a chilly spring evening.

This meatloaf combines a little of this, a little of that, and a bunch of trial and error from a number of recipes over the years.  The first meatloaf I ever made was my sister’s recipe with curry.  Oooh, it’s so delicious.  But momma’s meatloaf doesn’t have curry in it.  For some reason, as much as my husband and kids love curry in everything else, they don’t love it in meatloaf.  So I regrettably dropped the curry and started playing around with other recipes to create my own version that my family would get excited about.

I took the fresh chopped parsley from my sister’s recipe, then stole fresh parmesan from The Pioneer Woman, lots of Worcestershire because it’s difficult to love a meatloaf without it, and added a bit of Louisiana Hot Sauce because it seriously sends it over the top.

This recipe uses chopped onion, but for my dear friends who can’t deal with onion pieces (you know who you are), substitute with a bit of onion powder.

This dish is super quick to prep, but does take longer to bake than most super momma recipes.  But keep in mind, bake time is money.  Bake time  means help with homework, bills paid, email checked, at least one load of laundry done, and maybe even a mowed lawn!

You can serve this meatloaf with traditional mashed potatoes, but I highly recommend parmesan & cheddar cheese grits instead of potatoes.  You’ll think you died and went to heaven.  Stick the grits in the oven with the meatloaf, increase the oven temp to 375, and bake both a few minutes longer than their recipe times.

Bring on the comfort!  Shake that booty!

Momma’s Turkey Meatloaf and Tomato Gravy

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Serves 6

• Prep time:  10 minute
• Bake time:  45 minutes to 1 hour

Ingredients for meatloaf:

• 1.5 pounds lean ground turkey (93/7)
• 1 medium onion, chopped
• 3/4 cup whole wheat panko (or 1/2 cup oats)
• 1/2 cup egg substitute (or 2 large eggs)
• 1/2 cup shredded parmesan (parmigiano regianno if possible)
• 1/4 cup fresh chopped flat leaf parsley + extra for garnish
• 1/4 cup Lea & Perrins Worcestershire + extra for drizzling over the top
• 3 Tbsp ketchup
• 1 tsp Louisiana Hot Sauce
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

• Preheat oven to 375
• Combine all ingredients in a large mixing bowl and blend well with your hands
• Transfer mixture to a 7 x 11 (or similar) baking dish and drizzle with Worcestershire
• Bake uncovered for 45 minutes or until cooked through (if baking in the same oven with grits, bake at 375 for an hour)
• While baking, mix together ingredients for tomato gravy in a medium bowl
• Garnish with parsley and serve with tomato gravy

parmesan & cheddar cheese grits with red pepper jelly

If ever there was a standby side dish, this is it.  Cheese grits.  Absolutely delicious.  My entire family could eat them morning, noon, and night.

There are lots of recipes for cheese grits out there, and I have tried about 12 different versions.  This one is my favorite.  The original recipe came from a Southern Living magazine from way back when.  I won’t name the year, partly because I don’t remember it, and partly because it will make me feel older than necessary.

Over the years, I have radically adapted the Southern Living recipe to create a healthier version, including trimming the butter by 75%.  But remarkably, these are the creamiest and cheesiest grits I’ve tasted.  I’m convinced it’s the Parmesan that does the trick.  Use Parmigiano Reggiano if at all possible.  If you’re short on time or cash, just grab the shredded parmesan from the cheese aisle.  But whatever you do, do not use the green canister of grated parmesan!  Your cheese grits will not get along well with the green canister.

While I can find a way to serve grits with just about anything except pasta, these grits are exceptionally good with grilled basil chicken with pepper jelly, or with meat loaf and tomato gravy (which I’ll post later this week.)

My kids adore them.  My husband does a dance when he sees them on the table (especially served with red pepper jelly.)  My dad eats them by the plateful.  My mom complains the whole time she’s eating them about how fabulous they are and how they will ruin her diet (even though they won’t…really…unless she eats a second helping.)  My step dad loves them more than anything else I cook.

In conclusion, you need to make these grits.  Now shake that booty!

Parmesan & Cheddar Cheese Grits

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Serves 6 to 8

• Prep time:  15 minutes
• Bake time:  25 minutes

Ingredients:

• 2 cups chicken (or vegetable) broth
• 2 cups skim milk
• 1 cup + 2 Tbsp quick grits (uncooked)
• 2 Tbsp butter
• 3/4 cup shredded parmigiano reggiano (or 1 cup shredded parmesan)
• 1/2 cup sharp shredded cheddar
• 1/2 tsp salt
• dash or two of ground cayenne
• 1/2 cup egg substitute (or 2 eggs, beaten)

Directions:

• Preheat oven to 350
• In a medium pot, bring chicken broth, milk, and grits to a boil over medium high heat, stirring often so that grits don’t stick
• Reduce heat to low and stir in butter, cheeses, and spices
• Remove from heat and pour egg substitute (or beaten eggs) into a medium bowl
• Temper the eggs by quickly stirring about 1/2 cup of the grits into the eggs
• Stir tempered eggs into the grits until well blended, then pour grits mixture into a greased 2 quart baking dish
• Bake uncovered at 350 for 25 minutes or until just beginning to brown

best chicken tetrazzini

Every hometown has its famous recipes.  One of ours is Ro’s Chicken Tetrazzini.  The best tetrazzini ever.  Made famous by one of Paducah’s most treasured cooks and founder of Whaler’s Catch Market and Restaurant, Roberta Shelby Morse (known around here as “Ro”), this tetrazzini has become a staple in many a Paducah home.

It was our dear friend Linda Crowe who introduced me to this delicious dish.  Linda worked with Ro for years at Whaler’s, and they catered no tellin’ how many parties with Ro’s tetrazzini.

A few years ago, I adapted Ro’s fabulous recipe for this quick, super momma version.  I’ve never met anyone who didn’t love it.  Chock full of veggies and loaded with flavor, it’s a mainstay that we fix at least once a month.

jane says, "yummy!"

And since my kids love red bell pepper and broccoli, it’s perfect for them.  If yours don’t, feel free to substitute the veggies you love.  Asparagus, zucchini, any color bell pepper…all would work great.  Jake doesn’t like mushrooms (but the rest of us do), so he picks them out.  Leave them out entirely if you’d rather.  This dish is flexible!

Whip it together in 15 minutes, then bake for 30.  Honestly, I think it might be the best baked pasta ever created.  Don’t take my word for it…just ask the whole town!  Thanks, Ro and Linda!  Shake those booties!

Best Chicken Tetrazzini (adapted from Ro’s Chicken Tetrazzini, What’s Cooking with “Ro”)

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Serves 6

• Prep time:  15 minutes
• Bake time:  30 minutes

Ingredients:

• 8 oz. (51% whole wheat) thin spaghetti, broken into 2″ pieces
• 1 red bell pepper, chopped
• 3 green onions, chopped
• 8 oz. fresh mushrooms, sliced
• 1 cup fresh broccoli florets
• 2 cans chicken breasts, drained (or 3 cups cooked chicken, diced/shredded)
•  1 cup chicken broth
• 1 (10.5 oz) can reduced-sodium cream of chicken soup
• 1/4 cup dry sherry (or Madeira wine)
• 3/4 cup grated mozzarella + another 1/4 cup for topping
• 3/4 cup grated cheddar + another 1/4 cup for topping
• 1/4 cup grated parmigiano reggiano (or parmesan)
• 1/4 tsp fresh ground pepper

Directions:

• Preheat oven to 375
• Heat a large pot of water to boil, and cook spaghetti al dente (about 5 minutes)
• Meanwhile chop the red bell pepper and green onions, and slice the mushrooms
• Combine all ingredients in a large bowl and and mix well.
• Pour in a 13×9″ baking dish, and top with 1/4 cup mozzarella and 1/2 cup cheddar
• Bake (covered) at 375 for 30 minutes

mushroom leek soup

Mushroom soup will always and forever take me back to when I was a little girl.  When I was sick,  my own super momma would make cream of mushroom soup, and she would bring it to my bedroom on a tray so I could slurp it from under the covers.  Oh, how I love her.

So whenever I’m feeling a little under the weather, or even when I’m just a little chilly on a rainy evening, there is nothing I love more than mushroom soup.  You won’t find any heavy cream in this version, but the leeks and sherry give it great flavor.

I’ve been dying to try out my new hand blender, so we ended up with a pureed mushroom leek soup for this most recent pot.  Most of the time, I leave big pieces of mushrooms and leeks for a more rustic style soup.  Pureeing adds thickness, while the old fashioned soup has more texture.  Take your pick!  Or do a little of both…strain out a bit of the mushrooms and leeks before you puree, then throw them back in the pot afterward to get the best of both worlds.

If you can get your hands on some watercress, it makes a fabulous garnish.  Last week my uncle brought over a bunch of watercress, fresh from a spring-fed creek in Tennessee!  So along with watercress salad, we’ve been garnishing the heck out of everything.  Next batch he brings, I’ll do a watercress soup.

If you love mushrooms, try this soup!  It makes a big pot, so it’s great for company, too.  Especially on a  rainy spring night.  Snug up with some soup, and shake that booty!

Mushroom Leek Soup

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Serves 8

Prep and cook time:  20 minutes

Ingredients:

• 2 leeks, thinly sliced (use the whole leek; both white and green parts)
• 1 pound mushrooms, sliced
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1/4 tsp garlic salt
• 1/4 tsp fresh ground pepper
• 1/4 tsp ground nutmeg
• 1/3 cup sherry (grab a bottle for under $10 at a liquor store, and store it in your cabinet for up to a year)
• 5 cups chicken or vegetable broth
• 1/2 cup fat-free evaporated milk
• salt to taste
• watercress and extra sherry for garnish (if it suits you)

Directions:

• Slice leeks, then rinse well in a colander
•  Heat olive oil and butter in a large dutch oven or soup pot over medium high heat
• Add leeks to the pot, and toss them around until they are coated with oil and butter
• While leeks are cooking, slice mushrooms
• Stir in mushrooms, and cook about 3 minutes, until mushrooms soften
• Add garlic salt, pepper, nutmeg, and sherry
• After about 1 minute, add broth and cook for another few minutes until simmering
• Reduce heat to low, stir in evaporated milk, and add salt if needed
• Serve rustic style with chunks of leeks and mushrooms for great texture or use a hand blender to puree for added thickness (or strain out part of the mushrooms and leeks, then puree, and return reserved mushrooms and leeks to the pot for a thick and chunky soup!)
• Garnish with watercress and a drizzle of sherry

roasted shrimp and avocado citrus greens

I might love entrée salads more than any meal around.  Well, unless you count a filet from Ruth’s Chris or Thai curry from just about anywhere.  But the point is, when you’re going for healthy and quick and yummy, entrée salads are hard to beat.

And this roasted shrimp extravaganza is one of the best.  In fact, I’m thinking about fixing this salad every day, because my shrimp-loving kids and husband practically crowned me queen last night during supper.  All of them ate every morsel.  Granted, I did use fresh lettuce from my sister’s garden, which made it ultra yummy.  And they especially love shrimp with tails because it means they get to stick their hands in the bowl without getting scolded.  And dessert was riding on whether they ate the healthy stuff.  But there was absolutely no coercion involved!

This meal truly deserves the honor of “easy peasy lemon squeezy”, all citrus puns aside.   It takes 20 minutes (tops) to prepare, including the shrimp roasting.  Fresh shrimp are wonderful, of course, but we usually go with frozen in the bag because they are cheap and easy to store.  Just whip ‘em out into a colander and run the cold water over those cuties for a couple minutes — ready to roast!

Last night we had gorgeous weather (and nowhere to be!), so we ate our supper salads on the patio with Brit’s mango salsa and margaritas.  If that’s not your style, a little crusty bread, cheese, and white wine would be an almost perfect substitute.  Or iced tea.  Or whatever your favorite springy drink may be!

Can you feel the warm breeze and smell the flowers?  Oh, yes.  Now shake that booty!

Roasted Shrimp and Citrus Greens

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Serves 4

Prep and cook time:  20 minutes

Ingredients:

• 1 pound (or thereabouts) medium to large peeled shrimp, fresh or frozen (tails on or off)
• Extra Virgin Olive oil (about 1 to 2 Tbsp for shrimp + 1/4 cup for dressing)
• salt and pepper (for shrimp + more for dressing)
• 8 oz spring greens (we mixed baby spinach with lettuce fresh from my sister’s garden!)
• 3 green onions, trimmed and chopped
• 1 avocado, sliced
• Juice from 1 lemon
• 1 Tbsp honey
• fresh grated parmigiano reggiano (or parmesan)

Directions:

• Preheat oven to 450 and thaw shrimp under running water (if necessary).
• Dump shrimp on baking sheet and drizzle with olive oil, salt, and pepper.  Toss it all around to coat the shrimp, then spread them out.
• Roast at 450 for about 6 minutes (depending on size of shrimp), just until they turn pink (set the timer and don’t overcook them!)
• Meanwhile make the dressing – wisk 1/4 olive oil, lemon juice, honey, a pinch of salt, and about 1/4 tsp pepper in a small bowl.
• Chop the green onions and avocado.
• Toss greens with dressing and green onions, top with avocado, shrimp, and grated parm.  Fabulous salad!

grilled zucchini sandwich

Have y’all ever?!  You have to trust me when I say this sandwich is delicious.  Reminiscent of the zucchini burger served at our beloved Ramsey’s in Lexington, KY, this grilled balsamic zucchini on soft, sweet Italian bread with melted cheese is nothing short of scrum-dilli-o-cious.

It actually makes me think I want to be a vegetarian.  For about three seconds.  And then I come to my senses.

Still, it’s one of my favorite sandwiches, despite my love of all things meat.

We grilled zucchini over the weekend with pork chops and had plenty left over for sandwiches today, so this is actually a two-fer…it’s a side dish of grilled zucchini (with cheesy bread) or a sandwich!

A tip for slicing the zucchini lengthwise without cutting your finger off…slice one 1/4″ lengthwise strip off the side, then turn the flat side of the zucchini down on the cutting board so that it doesn’t roll around, then slice the rest.

Use any bread…french bread, wheat bread buns, or plain toast if you can’t find anything else.  Turkey bacon is the best topping for the zucchini, but try packaged bacon bits in a pinch.  That’s what we did today, and it tasted great.  Or if you’re truly going the vegetarian route, just leave out the bacon altogether.  It’s still fabulous.

Gettin’ yer veggies the yummy way.  Amen to that.  Now shake that booty!

Grilled Zucchini Sandwich

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Serves 4

Prep and grill time:  25 minutes

Ingredients:

• 3 small zucchini, halved and sliced lengthwise, about 1/4″ thick
• Heavy duty aluminum foil
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp Worcestershire sauce
• 1 tsp dried basil (or 1 Tbsp chopped fresh basil)
• 1 tsp salt
• 1/2 tsp pepper
• Sweet Italian bread (or your favorite bread)
• 8 slices cheddar (or your favorite cheese…or mix and match like we did!)
• 8 slices turkey bacon, cooked (or bacon bits for sprinkling)

Directions:

• Cook bacon on griddle or skillet and set aside on paper towel
• While bacon is cooking, preheat grill to medium, preheat oven broiler, and slice zucchini
• Place sliced zucchini on a large sheet of heavy aluminum foil, and turn up all 4 edges of foil to make a zucchini “boat”
• Drizzle zucchini with olive oil, vinegar, worchestershire, basil, salt, and pepper, and toss gently
• Grill on medium heat for about 10 minutes, tossing zucchini occasionally, until tender
• Meanwhile slice bread loaves in half and cover top of all bread faces with cheese
• Place bread on a baking sheet and broil in oven for about 3 minutes, until cheese is melted (don’t turn away from the oven!)
• Top cheesy bread bottoms with zucchini and bacon (or bacon bits), and cover with cheesy bread tops
• Oooh, taste the love!

brit's mango salsa...sunshine food at its finest

Almost nine years ago, when my son Jake was born into the sticky heat of a Kentucky July, my life-long friend Brittany came to visit.  She brought a stack of the cutest baby rompers you could ever imagine, along with about 30 pounds of salsa fixins.  We drank margaritas and ate her mango salsa all weekend long.  Everything tasted so good that I forgot to care that I slept only two hours per night.

I’ve made some variation of Brit’s salsa almost every weekend of every summer since.  And almost everyone wants to know how to make it.  Just this past week, another friend asked me to post the recipe.  So Amanda, here is the version I made for you in Murray…I think.  If not, just fiddle around with it until it tastes perfect for you.  A little more lime, a little more salt….  Brit didn’t use corn or black beans, but I love those two additions…make it your own!

But don’t leave out the mango.  That’s what gives this salsa its distinctive taste.  It’s the sweetness of the mango against the tangy tomatoes and lime, with that oh-so-fabulous, fresh cilantro that bring on the zing.  Garden-fresh summer tomatoes really put it over the top.  Keep in mind, this dish is all about some choppin’.  Very therapeutic.  But if you hate to chop, get someone else to make it for you.  And then you might become so addicted that you decide chopping really isn’t all that bad.

yellow gerbera daisy...such a friendship flower

This year, my sister Beth’s third baby boy is due in early August.  Our tomato plants are already seeded and sprouting, so I’ll have plenty to hoard for the late summer heat.  And when those sleepless nights are just about to send Beth over the edge, I’ll swoop in with Brit’s salsa and some margaritas.  Oh, friendship food is a beautiful thing.  It never stops giving.  Thank you, Brit!

Shake that booty!

Brit’s Mango Salsa

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Serves, um, a lot.  A large mixing bowl full.  Great for parties.

Prep time:  25 minutes

Ingredients:

• 9 Roma tomatoes, diced
• 1 mango, peeled, cored, and diced
• 1 white onion, diced
• 1 to 2 jalapenos, cored, seeded, and diced
• 1 bunch fresh cilantro, chopped
• 1 can white shoepeg corn, drained
• 1 can black beans, drained and rinsed
• Juice from 1 to 2 limes
• Salt to taste
• Pepper to taste
• Tabasco to taste

Directions:

Combine all ingredients in a large bowl.  Serve with tortilla chips, on tacos, burritos, fajitas, with fish, chicken, or anything else you can get your hands on.

honey lime chicken fajitas

There are some days when nothing but Mexican food will do.  Yesterday was one of those days.  So we grilled up our favorite Mexican fajitas and “dined” (as my sweet stepdaddy would say) on the patio, fiesta style!  We could even hear the strumming of a mariachi band.  Gotta love the Tropicales cable music channel.

These fajitas are crazy yummy, and super quick and easy.  Let the chicken marinate for 30 minutes while you whip up some guacamole, peppers & onions, and easy fiesta beans & rice.  Then chow down on the guac and chips while the chicken grills.  Just don’t eat all the guac.  We need to save some for the main course.

I adore these fajitas with corn tortillas, but you can use whatever tortilla you love.  Michael likes them with La Tortilla Factory mini wraps.  My kids prefer the bigger, low-carb/high fiber tortillas because they are easier to shape into a burrito, and they stick together.  Besides the chicken, fill ‘em with all sorts of goodies…last night we had guac (of course), peppers & onions, chopped cilantro, and lime.  Jake and Jane stuffed theirs with fiesta rice & beans.  You could add tomatoes, cheese, salsa, or whatever tickles your fancy.

fiesta rice & beans

As Jane would say, “cha-cha-cha-cha-cha, CHA!”  Shake that booty!

Honey Lime Chicken Fajitas

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Serves 4 to 6

• Prep time:  30 minutes
• Grill time:  10 minutes

Ingredients:

• 1/4 cup lime juice
• 1/4 cup honey
• 1/2 tsp. garlic powder
• 1 tsp. cumin
• 1/4 tsp. red pepper flakes (or a couple dashes of cayenne or ground red pepper)
• 2 Tbsp. olive oil
• Approx. 1 lb boneless, skinless chicken breasts
• Approx. 12 corn tortillas (or a package of your favorite tortillas)
• Chopped fresh cilantro

Directions:

• Combine all ingredients in a large zip-lock bag and shake well.
• Marinate in fridge for 30 minutes (but don’t leave too much longer) and meanwhile prep your fillers
• Heat grill to high and slightly sear chicken, for about 1 minute per side
• Reduce heat to medium and grill for about 4 minutes per side (a little longer for larger breasts)
• Cover with foil and rest for at least 5 minutes to soak up juices
• Slice and serve on tortillas with chopped cilantro and your favorite fillers!

Our Favorite Fillers!  (prep while the chicken marinates):

Easy Guacamole  

(originally printed with chili lemon tilapia, but slightly tweaked since then)

Sautéed Peppers & Onions

Slice 2 medium onions and cut onion slices in half.  Slice 1 green pepper into strips.  Heat 1 Tbsp olive oil in large skillet over medium high heat, and cook onions and peppers for about 5 minutes, stirring occasionally.  Season with salt, pepper, and garlic powder.

Fiesta Rice & Beans

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Serves 6

Ingredients:

• 2 cups chicken broth
• 1 cup uncooked rice
• 1 can pinto beans (or black beans)
• 1/2 cup salsa (or a can of Rotel if you like it spicy!)

Directions:

• Heat chicken broth to boiling, add rice, reduce heat to low, and simmer 10 minutes or until just tender
• Add pinto beans (or black beans) and salsa (or Rotel)
• Stir and cook another couple minutes over low heat until beans are heated through