Guacamole

Avocado Toast

/ Jodi / 53 Comments
Avocado Toast with Spicy Pico de Gallo

Avocado Toast with Spicy Pico de Gallo

Avocado Toast.

My latest obsession.

Skip the butter.
Skip the jam.

A perfectly ripe,
creamy avocado half
spread on toast.

Topped with a spoonful
of fresh pico de gallo
with a slight kick
and a dash of salt.

O M Geee!

When only using a half of an avocado, I’ve found a way to keep the other half fresh until the next day.  Leave the pit in and cover tightly with plastic wrap to keep out any bit of air that could touch it and turn it brown, then refrigerate.  I don’t refrigerate avocado before they are cut, but if you only eat half, I think it best to refrigerate the cut one.

Leaving the pit in is key too.  A friend whose son works in a restaurant that makes fresh guacamole shared this life-changing tip with me recently.  When making fresh guacamole, throw one of the pits in.  It keeps the guac from turning brown.  It really works!

How do you like your avocado toast?

Cheers & Hugs,
Jodi

Best Ever Grilled Chicken Fajitas

/ Jodi / 21 Comments

chicken fajita

So I don’t know about you, but I make something with chicken at least once… often twice… and sometimes three times a week (if I can get away with it!).  I love how versatile chicken is, and I challenge myself to find a new recipe to try with chicken every week.

Chicken Fajitas are a family favorite, and I have made them a variety of ways throughout the years.  Yesterday, however, I created this FREAKIN’ FABULOUS version that is my absolute favorite to date!

lime cilantro marinade for chicken fajitas

I started with a fresh lime and cilantro marinade…

lime cilantro marinade for chicken fajitas 1

adding some spicy chili powder, cumin, and garlic salt.

chicken fajita 1

I put half the marinade on the chicken and half on the sliced veggies.

chicken fajita 2

After allowing everything to marinate most of the day, we grilled the chicken and veggies.

Wow!  The smell…  the taste…  So Dang DELISH!

chicken fajita

Add some fresh homemade guacamole, shredded cheddar cheese, fresh greens, and WOWSERS!  Best meal in a wrap!  Add a tossed green salad, and you have an amazing weeknight dinner.

Here’s my recipe.  You HAVE TO try this!  I swear it is the best chicken fajita I’ve EVER had.

Jodi's Best Ever Lime Cilantro Marinated Grilled Chicken Fajitas

  • Servings: Approx. 8 Fajitas
  • Print

Ingredients:

Marinade:
1 large ripe lime, juiced (approx 4 tsp juice)
1 cup chopped fresh cilantro
1 cup olive oil
2 tsp. chili powder
3 tsp. cumin
1 tsp. garlic salt (I use the kind with parsley in, but not necessary)

3 large chicken breasts, sliced into three thin slices each, to make 9 pieces.
1 large vidala onion, sliced
2 cups sliced sweet red, yellow, orange peppers
8 Large Flour Tortilla Wraps (wrapped in foil and placed on grill for a few minutes to warm)

Toppings:
Jodi’s Fresh Homemade Guacamole
1 cup shredded cheddar cheese
Mixed Fresh Greens (spinach, arugula, romaine)
Sour Cream (optional)

Directions:
Prepare marinade by whisking together all ingredients.
Pour half on chicken in a glass baking dish. Cover with saran wrap and refrigerate.
Pour other half on sliced onions and peppers in another glass baking dish.  Cover with saran wrap and refrigerate.
Marinade 4-8 hours.

When ready to prepare, grill chicken and veggies (we used a wire grill basket for the veggies).
When done, slice chicken into strips.
Assemble fajitas by spreading about a tablespoon of guacamole onto the warmed tortilla, top with chicken strips, grilled onion and pepper strips, cheddar cheese, and fresh greens.  Wrap and ENJOY!
Serve with a fresh salad, mexican rice, or refried beans.

You are going to love these!

Cheers & Hugs,
Jodi