Pork and cranberry stew was supposed to be on this weeks menu. Its been on the let’s make list for ages now. It seems like we never have all the ingredients, this week was the lack of oranges. It shall just have to wait for ye another week.
In the next month or so we are getting half a cow so eating out of the freezer for prepared foods is a priority, plus it gives me two low maintenance cooking nights. I also ended up with two jars of salsa open so the fajitas will kill one of them. Dad requested Beef and Barley that got put on the menu this week. Its nice when someone else has an idea besides me.
Sunday – Spaghetti (freezer) and garlic bread
Monday – Chicken Fajitas
Tuesday – Pizza
Wednesday – Sweet and sour chick thighs with carrots. Orzo or basmati
Thursday – Beef and Barley soup
Friday – Easy night, thinking burgers
Saturday – Freezer meal, Unstuffed Cabbage
This weeks recipe comes from John B. who was my boyfriend in the early 20’s. Originally it was salsa, beer, and Lawry’s seasoning salt. The seasoning salt got swapped out for spices and a lower salt content. It’s not a traditional fajita recipe but that’s what he called them and I kept the name. I made these for a couple of friends who were on a speaking tour in the 90’s with the African National Congress Youth Tour and they were so excited. Clayton exclaimed, “They had not had food like this in the U.S.” It was a big hit.
You want to use a good quality salsa in this recipe as it is one of the layers of flavors. Mushrooms may seem a bit odd but they help make the recipe. Vegetarians can easily make the fajita recipe using a mix of mushrooms and have it be satisfying meal. The recipe also works well with steak but you will need to add the juice of half a lime. The steak variation needs the lime juice or it just tastes flat.
John B.’s Chicken Fajitas
2 -3 cups salsa (I used Kirkland’s and used to use La Victoria)
1 12 oz bottle beer (Corona is what’s on hand)
1 onion, chopped
3 cloves garlic, minced
1 packet (a pound) chicken breasts or tenders, cut up
5 to 10 mushrooms washed and sliced
1 -2 teaspoon Coriander, ground
1 teaspoon cumin
Salt and pepper to taste.
Sautee chopped onion in the olive oil until soft and add half the beer, half the salsa and all of the chicken. Cook for a few minutes and add coriander and cumin. Cook until chicken is not pink and add the mushrooms and the rest of the beer and salsa. At this point it will seem like there is a lot of liquid. Put the heat on high if it isn’t already and let it reduce. When the sauce has thickened you know its done, about 5 to 10 minutes.
grated cheddar cheese
or anything else that sounds yummy.