Thursday, October 16, 2014


Fajita Seasoning

1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional

I used this recipe to make fajitas for Girls Night on October 10th when Larry went to visit Michael.
We had an entire Mexican meal.
To Start:
Black Bean Hummus
Nacho Cheese

Main Course:
Chicken Fajitas with sauteed Peppers and Onions
Black Beans and Rice
Refried Beans
Grated Cheese
Corn Tortillas
Sour Cream (it was on my list but I didn't realize till the next day that I forgot to serve it)

Mary came over the next day and we had leftovers and when Larry came home on Monday we had more leftovers but we used the sour cream that night.

Easy Black Beans and Rice
1 cup uncooked rice (I used brown)
1 can Rotel tomatoes
1 can black beans
1 can corn

Cook rice as per package directions
Add other ingredients and blend together
Reheat for serving as necessary

Chicken for fajitas
Marinate chicken in 2-3 Tbsp seasoning with 2 Tbsp olive oil and water for more moisture as necessary for 4 hours
Bake on rack on baking sheet in 450° oven for 15-20 minutes
When ready to serve slice in strips

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