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.
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| 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:
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:
