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peppers

Chicken Fajitas

November 8, 2013

chicken fajitas

I’ve been feeling quite proud of myself lately for the fact that I have been cooking dinner during the week for us. Earlier on when I was dead tired to the world we did the cereal and boxed mac and cheese thing quite regularly. This week we only had cereal for dinner once!

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And I’ve been baking. Maybe it’s the nesting stuff kicking in? I thought that would be more related to things like laundry, cleaning, and decorating, though. Either way people in my and Price’s office seem to enjoy it when I bring in goodies. I’m just making it up to them in advance for my 3 months away while on maternity leave.

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Ugh, don’t get me started on maternity leave. 12 weeks?!?!? That is going to go by in a blink of an eye. :-/ I’m sure there will be plenty of nights of cereal or boxed mac and cheese during that time period was well… it all comes in cycles.

Well, one of the yummy things I whipped up this week for dinner were these Chicken Fajitas. I had them in mind to celebrate this weekend’s NASCAR race in Phoenix. I couldn’t resist making fajitas for my Sprint Cup Snacks series once I had that them in my head!

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I actually prepped these one morning before work by making the marinade, trimming the chicken, and setting it all up to marinate for the day. So when I got home all I had to do was take out the chicken, cut up the veggies, assemble the toppings, and just cook the chicken and then the veggies. It all came together quite quickly and nicely. Plus you cook the chicken and then the veggies using the same pan so clean up was pretty quick too!

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These chicken fajitas will be a hit at your house this weekend or any week night. Plus if you make a mega batch you can give your significant other leftovers for lunch to make up for the cereal you served for dinner earlier on in the week. ha!!

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Chicken Fajitas

Makes 4 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • Salt
  • 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced into 1/4-inch strips
  • 3 bell peppers of various colors, sliced into 1/4-inch strips

For the marinade

  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro

For assembly

  • 8-12 flour tortillas
  • Your prefered toppings: shredded cheese, salsa, sliced avocado/guacamole, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Process

  1. Depending on the size of the chicken breasts, slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. *Do not pound the chicken breasts, doing so will not result in the right texture/consistency for fajitas.*
  2. Mix all the marinade ingredients together in a large bowl. Add the chicken, coating well, cover, and let marinate at room temperature for 1 hour or in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temperature.
  3. Once done marinating, wipe off most of the marinade and sprinkle the chicken with salt.
  4. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear.  Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
  5. Once seared on the second side, remove to a cutting board, stack the pieces on top of each other, and cover with aluminum foil to rest for 5 minutes. If you want to test for doneness, cut into one piece with the tip of a sharp knife.  It should be just done, if not, you can put it back in the hot pan for a minute or two.
  6. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the very hot frying pan. As soon as the oil is hot, add the onions and peppers to the pan.  Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers.  Spread the onions and peppers in an even layer in the pan, letting them cook undisturbed for 2 minutes so they sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
  7. Slice the chicken against the grain into strips.  Serve at once with the peppers and onions, some warm tortillas, and your preferred toppings.

Adapted from Simply Recipes

Filed Under: Poultry, Recipes Tagged With: chicken, chicken breasts, Chicken Fajitas, dinner, flour tortillas, mexican, Onions, peppers, Phoenix, Phoenix International Raceway., sprint cup snacks

Philly Cheesesteak Sandwiches

August 2, 2013

Philly Cheesesteak Sandwiches

Recently I’ve been craving sweets. So unlike me. Typically I’d rather have chips but I can’t get chocolate chip cookies or brownies OR a brownie sandwiched by 2 chocolate chip cookies with a glass of chocolate milk. Instead I eat fruit- let’s not talk about the # of peaches I’ve eaten this week. ha

But bringing me back into my salty carb loving self were these  Philly Cheesesteak Sandwiches. Fresh shaved steak, sautéed pepper and onions, and melty cheese on a soft sub roll… perfect! Plus then I couldn’t resist serving them up with some curly fries. Umm you just can’t have salad with a cheesesteak. nope.

This Cheesesteak is quick to whip up and would be great to serve this weekend while you watch the Pocono Race! A race in the great state of Pennsylvania, so I figured a cheesesteak was just what was needed for this week’s edition of Sprint Cup Snacks. Nestled in the Poconos, Long Pond is only 2 hours away from Philly so I couldn’t resist making a cheesesteak. At least I’m not dragging Gino’s and Pat’s fans into this since you get to make your own at home and don’t have to pick which dueling cheesesteak institution is the best.

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Enjoy a cheesesteak and the race this weekend!!

Philly Cheesesteak Sandwiches

Makes 4 subs

Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 large yellow onion
  • 2 cloves of garlic, minced
  • 1 pound shaved steak
  • 2 tablespoons Worcestershire sauce
  • 4 sub rolls
  • 8 slices of provolone cheese

Process

  1. Slice the peppers and oil into long thin strips. Set aside.
  2. Heat 2-3 tablespoons in a  large skillet over medium-high heat. When it starts to shimmer, add the pepper and onion strips and the garlic. Sautee the vegetables until  soft and lightly browned, about 10 minutes. Remove from the skillet and set aside.
  3. Return the skillet to the cook-top over medium-high heat and add the meat and Worcestershire sauce. Stir the meat to mix and evenly cook throughout. Once the meat is done, add the cooked vegetables back to the skillet to combine.
  4. Place 2 slices of cheese on every roll, then evenly top with the meat.

Filed Under: Meat, Recipes Tagged With: cheesesteak, garlic, onion, peppers, Philly Cheesesteak, provolone cheese, shaved steak, steak, sub rolls, sub sandwiches

Steak Quesadillas

March 1, 2013

Steak Quesadillas

Well, we have made it through Race Week and the Daytona 500. While the Daytona 500 was exciting the previous day’s Nationwide Race had a very scary ending with one of the cars becoming airborne and slamming into catch fence. Driver Michael Annett is out indefinitely because of a fractured and dislocated sternum and 28 fans were injured when debris went into the stands. I can only hope that people recover quickly and that this provides valuable information to help NASCAR continue to work on driver and fan safety.

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This upcoming weekend’s Sprint Cup race is at Phoenix International Raceway. Since the race is in Arizona I felt that something with a Mexican influence would be fun for this week’s edition of Sprint Cup Snacks. I decided on some Steak Quesadillas because I love how they are perfect for snacking but filling for a meal. Plus when you walk by some fantastic looking beef at your grocery store you can’t resist.

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I swear I could eat quesadillas every day. They are just so amazing! It’s a twist on a sandwich that I can enjoy. Typically my least favorite part of a sandwich is the bread, either because it is too soft and plain or too hearty and heavy. If I were goldylocks the tortilla would be just right. Plus how can you resist

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Besides enjoying these Steak Quesadillas while you watch the race be sure to make them for a party as they make for a great dish to serve as you can prep them right before the party and you can keep warm in a oven at 200 degrees. Or just make and enjoy for dinner with some rice and beans. yum!

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Be sure to check back every week to see what Sprint Cup Snacks recipe I have whipped up for the upcoming race. The next race is in Vegas… oh the possibilities. 🙂

Steak Quesadillas

Serves 4

Ingredients

  • 1/2 pound of beef loin sirloin tip
  • 2 teaspoons adobo seasoning, divided
  • 1 large white onion
  • 1 yellow pepper
  • 1 red pepper
  • 12 ounces white mushrooms
  • 1 tablespoon vegetable oil
  • 6 ounces of pepper jack cheese, shredded
  • 8 flour taco tortillas 

Process 

  1. Coat the sirloin with adobe seasoning. Let rest for at least 30 minutes.
  2. While the sirloin is resting, slice the onion and the mushrooms, slice the peppers into strips. Mix in a large bowl with 1 teaspoon adobo seasoning. In a large skillet, heat the oil over medium heat and then add the vegetables to cook until browned and soft.
  3. Grill the steak until it is medium-rare with an internal temperature of 130 to 135 degrees. Let the cooked steak rest for 5 minutes prior to thinly slicing across the grain.
  4. Assemble the quesadillas by laying out one tortilla, put 1/4 of each the shredded cheese, cooked vegetables, and sliced steak on the tortilla, then top with another tortilla. Repeat the process for the other 3 quesadillas.
  5. Place the quesadillas on baking sheets and broil until tortilla has browned the cheese has started to melt. Flip to brown the other side.
  6. Serve warm with condiments like salsas, guacamole, and sour cream.

____________________

{Sprint Cup Snacks Track Facts}

Seating Chart

NASCAR races at the Phoenix International Raceway for the second and the second to last race of the year. There is a triv oval racing track as well as a 1.51 road course configuration.  The stands seat 67,000 fans… consider that is A LOT more fans than these new Baseball Stadiums- Marlins Park (36,742) and Yankee Stadium (50,287).

Track: 1 mile

Shape: “D”-shaped Tri-Oval

Banking: 10-12 degree banking in Turns 1 and 2; 8-9 degree banking in Turns 3-4;     10-12 banking in the Backstretch; 3 degree banking in the Frontstretch

Surface: Asphalt

Race: 312 laps for 500 kilometers

2012 winners: Denny Hamlin, Kevin Harvick

Filed Under: Meat, Recipes Tagged With: mushrooms, NASCAR Snacks, onion, peppers, Phoenix International Raceway., Sprint Cup racing, sprint cup snacks, steak, Steak Quesadillas

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