I love a good spread. Recently, we had some friends over and this was part of the summer feast:
Maren’s Fajitas: serves 8
4 chicken breasts, sliced thin 1-2 onions, sliced 2 bell peppers, sliced 1 Tbs minced garlic 2 Tbs ground cumin 4 Tbs lime juice 2 Tbs fresh oregano, chopped, or 1 tsp dried oregano salt and pepper 4 Tbs olive oil
Option 1: combine all ingredients in a zip-lock bag and marinate up to a day. Discard marinate, fry ingredients in a pan and serve in tortillas with your favorite toppings.
Option 2: Fry it all up without marinating. Serve as above.
Option 3: Cut chicken breasts into slightly larger pieces and vegetables in half, marinate, grill, then slice thin. Serve as above.
2-3 large avocados 1 large tomato, diced 1 small onion, diced 1/4 cup lime juice salt to taste
Mash the avocado flesh, then add the other ingredients.
Maren’s Refried Beans: serves 6
4 slices of bacon 3 cans beans (pinto or pinto/kidney combination) chopped fresh oregano 1-2 cups shredded cheese (cheddar or Mexican blend) salt and pepper to taste
In a large pot, brown the bacon. Remove, set aside, crumble when cooled. Meanwhile, drain the beans and add to the bacon drippings. Cook over medium-high heat, mashing as they get warm and soft. Add water as needed to keep them from drying out. (Should be thick but not dry at all.)
When beans are done, stir in bacon, oregano, cheese, salt and pepper. Serve warm.
Dessert to follow soon….