Fajitas, Guacamole, and a Garden Update!

Hello!

This weekend Robert and I made a delicious dinner of chicken fajitas and guacamole!

They turned out super amazing, especially for only the 3rd time I/we have ever made them.  There is no written recipe for this online or anything, so I will type it all out here.

First off, ingredients.

For the guacamole:

Avocados (however many you want), 

tomatoes (we used 1), 

about half an onion (a little too much for my taste, but whatever you feel like will be good), 

lime juice to taste.

You could also add salsa or some other spice or cilantro to it if you would like.  

We make it differently every time.

For the fajitas:

Chicken breasts (however many you want), 

green peppers (we used 1), 

the other half an onion, 

a marinade from the store made just for fajitas (found in the marinade/salad dressing aisle), 

cheese to sprinkle on top, 

and tortillas of course.

Since there were two cooks in the kitchen we were able to split up duties, Robert making the guac while I chopped the veggies for the fajitas.  So whatever order you want to do the first steps is up to you.  I would recommend making the guacamole first and setting it aside in the fridge so the flavors can meld before enjoying.

To make the guacamole first you cut the avocados in half and scoop out the insides.

Dice up the onion, add it and the lime juice to the bowl.  Mash, mash, mash.

Then you can add the tomatoes and whatever else you might mike and mix it all together.  Set in the fridge until ready to serve.

On to the fajitas.  There are a couple of ways you can do this.  You definitely need to cut the pepper and onion into thin strips.

The way you do the chicken is up to you.  Basically at some point the breasts need to be cut into strips and at another point cooked to not-quite-done in a pan and it's up to you what order that happens in.  You can either cut when raw and then cook already in the strips, or cut whole and then cut into strips.  I prefer the first method.

Robert was the designated chicken-cutter!

All ready for the pan.  

We cooked them in a saute pan with a bit of olive oil and a bit of butter, a few minutes on each side.

Then you remove those from the pan and cook up the peppers and onions, sauteing until pretty much fully cooked.

When almost done you add the chicken back in and smother in the fajita sauce.  Totally your preference as to how much sauce you want to use.

Let cook for a few more minutes, stirring to cover everything in sauce.  Then you're done!  Heat up your tortillas for a couple of minutes if you'd like (I always do).

What a delicious spread this turned out to be!

Really, really happy with how these turned out.

On a side note, the garden is going like gang-busters.  Growing like crazy and really starting to produce.

The main box with tomatoes, cucumbers, peppers, and zucchini/yellow squash:

Side boxes with extra tomatoes, cucumbers, squash, and rosemary:

And the last box with the herbs: basil, rosemary, thyme, and  cilantro.

This was the harvest from today!  Two zucchini, two cucumbers, basil (I may attempt pesto this week!), and tomatoes that weren't ripe, but fell off the vines as we were cleaning up and weeding the garden.

Yum, yum, yum; can't wait to eat all of this and use it in some recipes!

As always, thanks for reading and look back this week for some pesto hopefully!

-Liz