So tonight I made “fajitas” I think….I was just trying to use up stuff I had in the pantry and fridge.
I’m getting back on the “mostly clean” train. I’ve always been a fan of making things fresh and and keeping it simple. Have you tried looking up “easy recipes” on Pinterest? I know I’ll get excited to make something because of the picture and there are 20+ ingredients some of which I’ve never heard of or are exotic and not carried in my little city. It gets frustrating.
Tacos are a weekly standby here, but I do like fajitas and it was time to mix things up! After dinner, the hubz told me he’d pay for this out at a restaurant. I got a good laugh. Growing up, my family regularly replicated favorite dishes from eateries at home. So my ability to pull meals out of thin air is truly a gift I am thankful to both my parents for (as I am sure Thomas is too). For this meal I went straight for my trusty yellow Dansk enamel casserole dish. It is my oven workhorse, I seriously use it for most everything I cook in the oven.
Atomic Squirrel Fajitas
- 3 medium chicken breasts, trimmed and cut into strips
- 1/2 green bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 1 can yellow corn; drained
- 1 can Rotel with cilantro & lime
- 2-3 large cloves garlic; minced
- 1.5 T chili powder (a light dusting across it all)
- 1 T cumin (a light dusting across it all)
- 1 T salt
Put all ingredients in a oven proof casserole dish, mix well. Cover and cook on 425° for 50 mins or until chicken is done. (I stirred and re-covered around the 30min mark) Uncover and cook for another 10-15 mins to brown it up.
*I used a mandolin slicer for the pepper & onion.
I hope you enjoy this meal at your home, and as always, I love to hear what you think!