I am in a bit of a quandary. We have just returned from Mexico so what should be very warm for March 1st seems a little chilly to me. I know 
there is not a lot of sympathy out there. I also don’t know what to cook. It feels like grilling weather one day, and cold enough for chili the next. I thought I would keep with the Mexican theme and cook up some Fajitas. I am using beautiful red, yellow and orange peppers for a festive look. You can use chicken or steak. To make things easier, I suggest making up a batch or 2 of the Fajita seasoning to have on hand. It is a delicious seasoning and you don’t have to scramble to mix everything together.
Have a wonderful day. It is good to be back and I am looking forward to seeing all of you at your local meat market.
Fajitas
2 Pounds of Boneless Skinless Chicken, or 2 Pounds of Flank Steak (cut into strips)
3 Tablespoons of Olive oil
1 can of Rotel tomatoes
Fajita Mixture
8 teaspoons Chili powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano
Use 5 teaspoons of the Fajita Mixture
1 sweet red pepper (washed, cored and cut into thin strips)
1 sweet yellow pepper (washed, cored and cut into thin strips)
1 sweet orange pepper (washed, cored and cut into thin strips)
1 sweet onion (peeled, sliced and separated into strips)
Place 2 Tablespoons of Olive Oil in a Gallon size Ziplock bag. Add 5 teaspoons of the Fajita Mixture. Mix well by squeezing the bag together. Add the chicken (or steak), peppers and onion to the bag and allow to marinate several hours or over night.
Preheat the oven to 400 degrees. Place the uncooked chicken, or uncooked steak and vegetables in an 11 X 14 inch glass pan. Add a can of Rotel tomatoes and mix together. Place the glass dish in the oven and cook for 20 to 25 minutes. You can serve the Fajitas on soft flour or corn tortillas.
If you prefer to grill the Flank steak, you can leave it whole, and marinade it in a separate Ziplock Bag. Grill on a hot grill for 7 minutes on each side. Slice it and introduce it to the cooked Fajita vegetables.
Thank you for indulging me as I get my feet back on Ohio soil. Until next time…From our Butcher Block to your Table.
