Chicken Fajitas

       

       

     

  

There's something about fajitas that make me want a frozen margarita...but that's an entirely different topic :P  Although these aren't the sizzling and smoky kind of chicken fajitas that you can get in a restaurant, or off your own grill for that matter, they're pretty darn good for being stovetop fajitas. Not sure if the brand of fajita seasoning had anything to do with it, but I did like the brand that I chose to use. Although a tad on the salty side, this recipe was a thumbs up for us! Let me know in the comments what kind of fajitas you prefer! Beef, chicken or shrimp :)

Here's my interpretation of the recipe:

Chicken Fajitas

From: Leslie Byrd

Boil chicken (or use leftovers) & cube

Stir constantly in small amount of oil, onion & bell pepper. Add chicken & fajitas mix. Simmer.

Heat tortilla shells & serve.

*I boiled 2 boneless, skinless breasts. I seasoned with salt (would leave out if using the Kinder's seasoning packet), pepper, garlic powder, onion powder, a dash of paprika and a dash of chili powder.

*I used vegetable oil. 

*I used the Kinder's fajita seasoning.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Chicken Champs Elyseé

 

This was definitely a different recipe. I put my mom in charge of picking a recipe and she opted for this entree. First of all there are no measurements. You kind of have to go with it until you "feel" like you've added enough. Second, this one was found in an old book that was put together by hand. You know those church type of recipe books that everyone contributes to? It's like that, only all the recipes are handwritten and it's put together by hand. SO COOL! It's the St. Paul's Methodist Church Cook Book. Compiled by The Woman's Society of Christian Services of St. Paul's Methodist Church Monroe, Louisiana 1953. Illustrations by Ruth Henry. There was so much love and work put in this book, I wonder how many they actually made. See picture of inside cover after the recipe below. My Mom's neighbor growing up, Clara Mason, passed the cookbook down to her in 1999.

My interpretation of the recipe:

Chicken Champs Elyseé

L. Slade Brown

Place bread in bottom of dish and cover with cooked chicken and crisp bacon and cooked broccoli. Make a cream sauce & to every cup of sauce add 1 T. dry sherry or sauterne. Pour over chicken and broccoli. Grate cheese and sprinkle on top and put in moderate oven until brown.

* We used a deep 9x13 baking dish

* We used 5 slices of Mrs. Baird's large white sandwich bread.

* We boiled a pound and a half of mixed chicken (about 2 cups chopped)

* We cooked 6 slices of bacon until crispy, and chopped it up

* We used about 2 cups of chopped steamed broccoli

* We made a basic white cream gravy, about 3 cups

* We used just regular white wine

* We used about 8oz of shredded colby jack cheese

* We baked it at 350° for about 25 minutes and then turned the broiler on just for a few minutes to brown the cheese on top.

* If we make it again, we would probably tear the bread into pieces so that it's easier to spoon out and more like the other layers on top of it. 

Here's the inside cover

* Fun Fact: Lutcher (L.) Slade Brown was a Broadway Producer known for Bye Bye Birdie *

I hope you enjoy and give this recipe a second chance in your kitchen too.

Dad's Buffalo Chicken Wings

My Dad passed away on December 16, 2020. I was trying to figure out what I could make in his honor. With the "big game" I thought his chicken wings would be a great pick. He usually only made these for Easter, but I thought I'd make them ahead of time incase anyone wants to make them for their Easter festivities in honor of my dad. 

I have never cut apart raw chicken pieces. It was definitely a learning experience trying to figure out where exactly to cut so that I would end up with the drum, then pin and then the tip that my mom said to just toss out. They might not have been cut up nice and neat but I think I did a pretty good job my first try.

The full wing

Cut into 3 pieces

Perfect cutting! haha!

I used about 6 pounds of chicken. So I had to adjust the marinade. I tripled the recipe for my big 6qt bowl and just used a single amount for the smaller bowl. Yes, that's a lot of marinade but there was a lot of chicken! 

I have also never grilled anything before. My dad was the "grill master". Anthony is a good fill in, so he's the one who usually does the grillin'. Now, my dad used a gas grill, so that's what I used as well.

I don't know about you, but when I think of buffalo wings, I think of super tangy/vinegary and spicy. To me, these have just the right amount of tang. Not too much. They also aren't spicy, so if you want them to have more of a kick, definitely add more cayenne pepper or even add some of your favorite buffalo sauce. I didn't want to make them too spicy so the kids would eat some (which they didn't anyway). I couldn't find onion salt, so I just added some onion powder and extra salt. Taste the marinade before you add the eggs to see if you need to tweak the spiciness of it. The secret is to marinate these bad boys for at least 2 days prior to grilling. Every so often make sure you take them out and give them a good stir or shake if you have them in a good bowl with a tight lid.  

I know this recipe isn't handwritten, but it was included in a big binder full of recipes from family and friends that was put together for me as a wedding present. Although I no longer speak with the person who put it all together for me, I do treasure the recipes and pictures included in it!

My interpretation of the recipe:

Dad's Buffalo Chicken Wings

Ingredients

¾ cups cider vinegar 

½ cup oil

1 teaspoon cayenne pepper

1 teaspoon celery salt

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon paprika

½ teaspoon black pepper

⅛ teaspoon nutmeg

1 beaten egg

                                                                            

Directions

Mix all ingredients in large container with lid. Add rinsed and cut chicken wings.

Marinate for 2 days stirring or shaking ever so often.

Make enough marinade to cover chicken. We usually make 5 pounds of wings at a time. You can also make enough just for two. Just be sure to make enough marinade.

You can grill or bake in oven till cooked.

If made in the oven, turn to broil to crisp after cooking fully at 350.

Serve with blue cheese dressing and celery sticks.

I hope you enjoy and give this recipe a second chance in your kitchen too.

I love you dad and miss you so much!