Earlier this week I got to spend a day with some family
after they returned from vacation. My uncle and grandma were staying with my
parents for a couple days and so it was a great opportunity to visit with them.
Since my family was out of town on my birthday, they asked
me what I wanted to do for a birthday dinner. My uncle is a bit of a foodie and
he always has the most delicious recipes to share. So I requested we prepare a
new recipe together…something light, fresh and summery.
My uncle had the perfect meal in mind:
Garlic Lime Chicken Fajitas
Corn, Tomato and Avocado Salad
Fruit Salad with Limoncello over Pound Cake (for dessert)
Together we shopped, chopped and cooked…then we all enjoyed
a refreshing, (mostly) healthy, summer meal!
I loved one-on-one time I got with my family members. It is
not something I get to enjoy often so I savor the blessed moments. And of
course I always try to document the memories so they linger a little longer.
(I included the recipes at the end of the post in case you
want to try something new this summer!)
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| Mom, Dad & me |
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| With Gma & Uncle Gary |
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| Lovely cards and gifts |
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| Uncle Gary preparing the salad |
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| Love those bright, fresh colors! |
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| Mixing the corn salad. |
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| Cilantro dressing for the salad. |
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| Cooking the chicken mixture. |
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| Look at that colorful plate (it was delicious!) |
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| Fruit with limoncello (I had some for breakfast the next day too!) |
Garlic Lime Chicken Fajitas
(McCormick & Co. Recipe)
Prep Time: 15 minutes
Marinate: 30+ minutes
Cook Time: 10 minutes
Serves: 8
Ingredients
1 tsp minced garlic
1 tsp minced onions
¾ tsp ground cumin
¾ tsp oregano leaves
½ tsp cilantro leaves
½ tsp coarse ground black pepper
½ tsp salt
¼ cup lime juice
¼ cup orange juice
2 Tbsp olive oil
1 ½ lbs boneless skinless chicken breast, cut into thin
strips
1 medium green or red bell pepper, cut into thin strips (we
used green, red & yellow)
1 medium onion, thinly sliced
8 tortillas (8-inch)
Directions
1. Mix juices, oil, and all spices in small bowl. Reserve ¼ cup
of the marinade. Place chicken in large re-sealable plastic bag or glass dish.
Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for
extra flavor.
2. Cook and stir chicken in large heated skillet on
medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add
bell pepper, onion and reserved marinade; cook and stir 5 minutes or until
tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
3. Spoon chicken mixture into warmed tortillas. Serve with
assorted toppings (sour cream, guacamole, etc) if desired.
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