My desire to cook and bake has been revived! For the past few weeks the thought of stepping foot into my minuscule kitchen made me cringe. My poor husband has had to eat out a lot because of this set back in my passion for food. Thankfully, my love for being in the kitchen has returned and it is stronger than before. I love the sound of oil crackling as I make salmon, the creamy texture cookie dough has when you have just finished mixing it and the sweet and spicy smell of bell peppers in the air as a chicken fajita mixture bakes in the oven.
I've always been a fan of Mexican food, or as some call it, Tex-Mex. I am big on the spiciness of the food, but bell peppers are the perfect alternative for the spicy fearing tongue like mine. The Farmer on the other hand, love spicy food. I'm not sure how he does it. This recipe is the perfect level of spiciness to satisfy both The Farmer and I with our differing taste buds.
I N G R E D I E N T S
2 thawed chicken breasts
1 orange bell pepper
1 yellow bell pepper
1/2 of a small, white onion
a little bit of olive oil (for pouring)
1 tsp garlic salt
2 tbs season all
I N S T R U C T I O N S
1. Mix the seasoning ingredients together in a small bowl; set aside.
2. Cut the peppers and onions into thin strips and place in a 9x13 inch pan.
3. Cut the chicken breasts into thin strips and mix in with the peppers and onions.
4. Pour the seasoning over the mixture in the baking dish and then pour the olive oil over it and mix with your hands until everything is evenly covered.
5. Bake the mixture at 400 degrees for 40 minutes, take out the pan half way through and stir.
6. While this is baking, make your tortillas (it's SO worth making your own) by using this recipe of mine from the beginning of my blogging days: homemade tortillas!
Enjoy this meal, it's fantastic!