It’s one of those favorite dishes on the menu at Mexican, Tex Mex and Southwestern-style restaurants. Fajitas refer to grilled meat or chicken usually served as a taco or alongside grilled peppers, onions and flour or corn tortillas. Fajitas are so simple to make at home. A delicious fajita starts with a great marinade. For this recipe, I’ve chosen a simple combination of ingredients, but if you prefer more heat, you can always add some red pepper flakes or a pinch of cayenne. For the chicken, I prefer skinless boneless chicken thighs, but chicken breasts work well too. For the meat, you’ll want something with a little bit of fat like a skirt or flank steak. With colorful peppers always available, a combination of green, red, yellow and orange bell peppers make a beautiful presentation along with a large, sweet yellow onion. To give the fajitas a real authentic flavor, you can toss your flour tortilla into a hot dry skillet or griddle for just a few seconds to give it the char marks and delicious flavor. Of course, you’ll want to top off your fajitas with all of your favorite fixings’ like avocado, pico de gallo, cilantro, shredded cheese and sour cream. Plan ahead so the protein can marinate for several hours, then fire up the skillet or grill and get cookin’ south of the border style!
Watch my How To Video for Fajitas here!
Most of you will be cooking a turkey for Thanksgiving. Have you decided on your side dishes yet? Here are three very simple and delicious ideas for last minute sides! The Yam and Apple Bake, Bacon Wrapped Asparagus Bundles and the Cranberry Cream Cheese Pockets are colorful, flavorful and easy as 1,2,3! Enjoy your feast and Happy Thanksgiving to you!
Watch my How To Video for Thanksgiving Sides here!
I may be going out on a limb here, but I’m pretty sure if you make this dish as a side, the main entrée may take a back seat! Yes, it’s that delicious. I’m always looking for ways to cook zucchini and summer squash, and for this recipe, they both come together, get enrobed in a rich, creamy cheesy smoked Gouda sauce and baked to a golden brown for a perfect accompaniment to any dish. You’ll want to start with a cast iron skillet or any heavy pan that will go from the cook top to the oven. Then, it’s just a matter of slicing up the squash and tossing them into a flavorful cream sauce. I like adding a handful of crisp chopped bacon to the recipe. It just gives it a pop of great flavor. You can use any sharp cheese of your choice, but the smoked Gouda really sends the flavor over the top! Although the peak time for summer squash is early to late summer, it’s pretty much available all year round. The green zucchini and the bright yellow summer squash give this side a variety of color and textures, which makes it really pretty on the plate! This Squash Au Gratin is nice spooned on a plate, or served in a ramekin or small side casserole dish. Make sure the top is a bubbly golden brown and serve right out of the oven!
Watch my HOW TO VIDEO for Squash Au Gratin here!