New neighbor party

Last year we were lucky enough to get two nice new families as neighbors.  That has provided Samantha with hours of fun playing with four adorable little boys.  Sometimes it is tough being the only girl so we are thrilled that we have two more nice new families who have moved into the neighborhood and each of them has a little girl (in addition to two more little boys.)  At least that will reduce the testosterone a little bit!

We wanted to welcome our neighbors with a party so tonight we have a mix of old and new neighbors (20 adults and 12 children) coming for dinner.  Annie is bringing an appetizer, April and Marcie both offered a dessert so we are supplying Fajitas and the fixings.  Here are the recipes:

Chicken Fajitas

  • boneless, skinless chicken breasts (we are doing both chicken and beef so I bought 4 1/2 pounds of chicken and tripled the ingredients below)
  • 6 TB olive oil
  • 1/4 cup lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp chipotle pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • salt and pepper to taste
Combine all marinade ingredients in a jar and shake to combine.  Pour over chicken and marinate overnight.  Grill until done 10 – 15 minutes.

Steak Fajitas

  • 1 flank steak or skirt steak (I bought 3 flank steaks and tripled the ingredients below)
  • 1/3 cup tequila
  • juice of 1 lime
  • 2 TB olive oil
  • 2 TB Worcestershire
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 cloves garlic, crushed
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
Combine all ingredients (except steak) and whisk together.  Pour over steak and marinate (at least 4 hours but up to overnight).
Fajita vegetables
  • 3 TB olive oil
  • juice of 1 lime
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 2 red peppers, cut in strips
  • 1 yellow pepper, cut in strips
  • 1 yellow onion, thick slices
  • vegetable oil
Whisk together first 5 ingredients.  Toss with sliced vegetables and refrigerate until ready to cook.  Cook in a large saute pan (since we’re increasing quantities we used the big wok) until soft and caramelized.
Fajita Accessories
  • Tortilla shells (1 -2 per person depending upon appetite)
  • sour cream (I use lowfat)
  • salsa
  • guacamole (optional – either store bought or see recipe below)
  • Quesa Fresco
  • refried beans (optional)
Heat tortilla shells.  Distribute chicken, peppers and onions in shells and roll up.  Top with sour cream, salsa and guacamole.  Serve with refried beans as a side if desired.  (Also good with rice.)

Guacamole

  • 4 ripe avocados
  • 1 TB lime juice
  • 1 TB sour cream
  • 1/2 tsp salt
  • dash of pepper
  • 1 1/2 tsp chili powder
  • 2 TB salsa
  • 1 small chopped onion
  • 1 chopped tomato
  • cilantro (optional)

Mash avocados, add remaining ingredients and mash until well combined.  (This is the part of cooking where toddlers excel!).  Taste and adjust seasonings as needed.  This is one of the few recipes I make where I don’t skimp on salt.  Salt and the chili powder are the two “magic” ingredients that you should consider adding.  Let sit in a bowl with the avocado pits in the guacamole until ready to serve.  (That keeps it from turning brown.)

Spanish Rice

  • 2 cups chicken broth
  • 3 TB vegetable oil
  • 1 clove garlic
  • 1 small onion
  • 1 cup rice
  • 1 bell pepper, chopped
  • 1 jalapeno pepper, minced
  • 1 can chopped tomatoes
  • pinch saffron

Heat oil.  Stir in onion and garlic and wilt.  Add rice and cook uncovered over medium heat until rice is translucent.  Add seasonings and broth.  Bake at 300 for 30 minutes covered.  Let stand 5 minutes.  Add peppers and tomatoes.  Can be made ahead.

I’ll post a review and some pictures tomorrow!