Posts Tagged ‘homemade’


January 14, 2010

It’s been a bit of a rough week and I just haven’t felt like writing much. I think I started and stopped at least 2 different post ideas, but wasn’t happy with any and put them aside in my “I’ll finish that later” pile.

I decided to start fresh with a little experiment that I thought would help lighten the mood. I bought some tortillas a few nights ago to make chicken caesar wraps (a blog post #FAIL) and have a pile of them still leftover that I wanted to use up before they expired. The only logical solution I could think of to address the “leftover tortilla” dilemma was to attempt my first ever fajita night…totally from scratch.

See you later store-bought fajita mix and hello homemade marinade!

I spent a few minutes surfing the net for some recipe ideas and found a common thread of ingredients: cumin, chili powder, garlic and lime.  Pretty simple n’est pas? PLUS it would make a much healthier alternative than the sodium induced seasoning pouch from the grocery store. As a bonus, it gave me an excuse to make guacamole. I LOVE  me some guacamole. 

I came home from work, skipped yoga, mixed up a marinade, sliced up some chicken and let it sit in the fridge for 2 hours or so (we always eat dinner late). Had I committed to fajitas last night, I would have done this then to get extra marinating time, but for some reason I like to live on the edge and keep my options open up to the last-minute. Maybe I’m just making an excuse for my inability to make a decision. 

Here’s how I did my marinade.

Fajita Marinade

  • 1 Cup chicken stock
  • 10 Drops Worcestershire sauce
  • 1 Clove garlic, minced
  • Juice of 1 lime
  • 1 tbsp Cumin
  • 1 tbsp Chili powder
  • 1 tbsp Garlic powder
  • 1 tbsp Oregano
  • 1 tbsp Paprika
  • 1 tbsp Extra virgin olive oil
  • 2 Chicken breasts, sliced
  • 1 tbsp Cornstarch (optional)
  • 1 tbsp Water (optional)

Mix all the ingredients, add sliced chicken (or beef ) and marinate for a minimum of 2 hours.

In the meantime shred up some cheese, slice up some peppers and onion and get all of your other favourite sides set up so that when it comes to assembly, everything is ready. Oh! Don’t forget about the Guacamole.


  • 1 Avocado (ripe)
  • 1 Clove garlic, minced
  • 1-2 tbsp Cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

Slice up the avocado and add every ingredient in a bowl. I find that if it’s a nice ripe avocado, a potato masher works best to mush everything together until combined.

When the fajitas are ready to cook, in a skillet or frying pan heat a bit of oil. Add the chicken with the marinade. Cook until browned on high.

Add sliced peppers and onion and stir until the veggies are tender, but still crisp (2-5 mins). If the sauce needs thickening, add a bit of cornstarch, diluted in water (I added 1 tbsp cornstarch with 1 tbps water).

Serve with a glass of red wine and you have yourself a delicious fiesta (and a sunnier spirit)!  This was just as easy as the store-bought option and tasted so much more authentic.

Now lets play a game of “Can you spot the cat in the dryer”?