What a fun idea from Martha Stewart.
{click here to see the article}
I am in the process of making these festive decorations while my children are at school. I think they’ll be surprised when they come back… after all this is what a party is all about.
We are having a fiesta in my casa today…
The Streamers
The Flags

The Comida
…My Chicken Fajitas
with Guacamole & Salsa de Pico de Gallo
1/4 Cup Olive Oil
1/4 Cup Snipped Cilantro
2 tsp finely shredded lemon peel
2 Tb. Lemon Juice (from fresh lemons)
1 tsp. chili powder
1/2 tsp ground cumin
1/2 tsp. pepper
1 Lb. skinless, boneless chicken breast halves.
Shredded Lettuce
1 Cup shredded Cheddar Cheese
1 Large  chopped “tomate” {tomato}
1/2 Cup sliced pitted ripe olives
Fresh Salsa.
Grilled Onions, Red and Green Peppers.
1. Marinade:
 Combine cilantro, lemon peel, lemon juice, chili powder, cumin, and pepper.
2. The Chicken:
Rinse chicken; pat dry with paper towels. Cut chicken into bite-size strips. Add chicken to marinade, turning to coat. Cover and chill about 1hour.
3. Grill Chicken and Vegetables:
Drain chicken, reserving marinade. Grill chicken for 12 to 15 minutes or till chicken is tender and no longer pink, turning and brushing once with marinade. {I like to place my chicken in a small broiler pan, that way I don’t have to worry about placing them perfectly  in my grill}
~You can cook the chicken on your stove as well in a frying pan. Do not add extra oil~
 At the same time grill the strips of vegetables.
4. Serve.
I like to bring my grill pan right on the table, that way we can hear the shhhhhhh sound from the sizzling chicken. On each tortilla, arrange the chicken strips, lettuce, cheese, tomato, and olives. Roll up tortillas, tucking in sides. Serve with homemade guacamole and Pico de Gallo.
Seed and peel 1 ripe avocado. In a mixing bowl coarsely mash avocado. Stir in 1 medium tomato, seeded, chopped, and drained; 2 Tb. finely chopped anion; 1 Tb lemon juice, and 1/4 tsp. garlic salt.
{Cover the surface of the guacamole with plastic wrap and chill…}
Pico de Gallo
1 Large Chopped Tomato.
1/2 Chopped  Green Pepper.
1/2 Chopped White Anion.
1/2 Cup Chopped Cilantro.
 Jalapeño to taste… { I finely shred my Jalapeño that way my kids don’t bite a chunk of it}
Lemon Juice to taste
Garlic Salt to taste.
For dessert we are having the great Deep Fried Ice Cream that  tatertos & jello shared with the rest of us yesterday. You really have to click here to see the beauty.
Rrrrrrrico, rico, rico….!
5. Buen Apetito!

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