When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.
Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.
Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.
The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.
In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Summer time is salad time! Taco Salad is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.
This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together. Tex-Mex combines elements of Anglo, Spanish and Mexican.
The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.
Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.
The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.
Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.
Beef Taco Meat
In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.
Chicken Taco Meat
Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.
In a small bowl, whisk dressing ingredients.
To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.
Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.