Finger-lickin'-chicken fajitas

At the risk of turning into my ex-boyfriend's mother, who cooked the same meals on a 

seven day rotation, I often cook fajitas on Wednesdays as both children are home from school at a reasonable time and we all love them. So, no culinary compromises today, and you could even enlist their help with avocado-mashing, cheese grating, and pudding.  

Take one chicken...

Finger-lickin' chicken fajitas

Chicken (thigh fillets, trimmed of fat, are our preference)

An onion or 2

Red pepper

Fajita seasoning 

Flour tortillas

Accompaniments:

Salsa

Sour cream

Grated cheese

Guacamole (easily made with a soft avocado mushed up with half a clove of crushed garlic, some lime juice and salt)

Chop onions and pepper and fry over a medium heat until soft. Remove from pan, turn up the heat, add a splosh of oil and fry the chicken which you have cut into strips. Add about a tablespoon of fajita seasoning and mix well. When the chicken is nearly done tip the onions and peppers back into the pan and mix again. I serve a little heap of this on a tortilla and let everyone help themselves to the accompaniments. 

Back to mothers-in-law... Mine is (in)famous for her outlandish culinary creations but here's one which is definitely worth sharing. No baking required - but it's dangerously more-ish.

Rice Crispie Toffee Crunch

4oz butter

4oz toffees

4oz marshmallows

5oz Rice Crispies 

Melt butter, toffee and marshmallows together in a pan, slowly. Add Rice Crispies and stir well. Put into a greased tin and cut up when cool and set. Can be topped with melted chocolate of your choice, but I think this is gilding the lily. Here's one I made earlier this year for the jubilee celebrations: