When anyone asks me what my blog is about, I want to say "a food blog for busy, young professionals about cooking a balance of healthy and indulgent recipes."
Instead, I usually say, "a blog about food and cooking." I write this blog partially because I'm a twenty-something who works full-time and likes good food. Of course, my blog is for everyone to read, regardless of age, profession or demographic.
The concept behind my food blog was, however, inspired by twenty-somethings and beyond who think they have no time to cook because they are busy. Or because they live alone. Or because they don't know how to cook. I have seen many friends' bare refrigerators, empty until the next time they visit their parents and can stock the shelves with leftovers and half-empty boxes of Double Stuff Oreos.
Well, last week I visiting a male friend and found myself in one of those kitchens. A kitchen stocked with little more than hot sauce, Bud Light and a Ziplock bag full of Taco Bell hot sauce packets.
I had promised to cook my friend dinner and was faced with the task of preparing a meal without a cutting board, colander, measuring cups, spoons or a sharp knife. You heard me correctly. No sharp knife.
To be fair, there was a paring knife, intended for slicing limes for Coronas. It served better than I thought it would for slicing vegetables.
So after a quick trip to the grocery store and some arm wrestling with the paring knife and a few bell peppers, we had chicken fajitas.
Chicken Fajitas with Onions and Peppers
(modified from Cooking Light)
1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside. To prepare fajitas, trim the fat from chicken. Combine 1 1/2 cups marinade with chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until cooked throughout.