Recipe club today!

April, Marcie, Karen, Mary, Brooke

Brooke Jensen

Thanks for coming today! It was so fun! I am going to post my recipe for you all and I am hoping each of you will do the same!

This will be a fun way for all of us to stay in touch with what is going on and when it is. I am going to put a poll up to see when we want to have recipe club each month.

Katherine Jensen

Chili’s Fajita Marinade

Liquid smoke is indespensible in this recipe...well worth the buy!

Ingredients:

Marinade:

¼ cup fresh lime juice (bottle works too) 1/3 cup water

2 Tbs vegetable oil 2 large cloves garlic, minced

1 tsp salt 3 tsp vinegar (white)

2 tsp soy sauce ¼ tsp chili powder(more for spicier)

¼ tsp cayenne pepper(more if you like it hot) ½ tsp liquid smoke

¼ tsp black pepper dash onion powder

1 1 ½ lbs chicken slices or top sirloin

To Serve:

1 onion 1-2 red, yellow, or green peppers

1 tsp soy sauce 2 tbs water

½ tsp lime juice dash of salt and pepper

Directions:

Combine all marinade ingredients. Marinate chicken (atleast 2 hours) or beef (overnight).

To grill: Grill 4-5 minutes per side. Slice onion and peppers. Fry in a preheated fry pan at medium high heat until softened but still crisp. Add soy sauce, water, lime juice and salt and pepper. Cook another 3-4 minutes. Slice meat thinly. Serve onion and peppers and salsa in a tortilla. May also serve with sour cream and guacamole.

To cook in a skillet: Cook chicken strips in a skillet, turning until almost cooked through. Add sliced onion and bell pepper. Cover the skillet until the onion and pepper are softened but still crisp. Since it’s all in a skillet, the vegetables cook in the residue marinade, so I usually don’t add the extra soy sauce, lime juice, water, and salt and pepper that the recipe calls for.

For recipe club I added the extra soy sauce, lime juice, water, and salt and pepper and I thought it was a little too strong. Usually I don't and we love it!

Katherine Fisher, Ellie Wilson