The New Chef's Journal

Sizzling chicken fajitas are simple, but they can be truly spectacular. This recipe gave me an opportunity to use both my new cast iron skillet and my new food processor. The marinade I used is a combination of about a dozen recipes I looked at online. It was a bit of an experiment, and I was very pleased with how it turned out. I used some fresh vegetables from Eastern Market in DC, which is one of my favorite spots to visit on the weekend. Ingredients: Small or medium sized tortillas 1 1/2 pounds boneless chicken breast 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 1 medium yellow onion 2 tablespoons olive oil For marinade: 4 tablespoons olive oil 6 teaspoons lemon juice 4 cloves garlic 2 cups fresh cilantro leaves 2 teaspoons chili powder 1 teaspoon cumin 2 teaspoons salt 1 teaspoon oregano 2 teaspoons honey Optional toppings: Salsa Sour cream Guacamole Refried beans Shredded cheese Directions: 1. Cut chicken into 1/2 inch strips. Cut bell...

This recipe is so basic that I considered not posting it, but the final product is really good so I decided to share it. I first tried this recipe at a friend's party and decided to try making it myself. It comes from allrecipes.com . This salsa has a nice kick to it from the jalapenos. You can add some more jalapenos to really spice it up, or do less if you'd prefer to tone it down. The recipe suggests letting it set overnight to blend the flavors and it really does pay to let it marinate. I've found that sometimes it tastes even better when it's had a couple of days to really sink in. Ingredients: 1 (15 ounce) can black-eyed peas 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (4 ounce) can diced jalapeno peppers 1 (14.5 ounce) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 teaspoon garlic salt Directions: 1. In a medium bowl, combine ...