Tag Archives: dinner

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Air Fryer – Kinda Sorta – Fajitas 

I am going to give you the recipes for three different things here. The other night I made what I am calling “Air Fryer – kinda sorta – Fajitas.” 

This was super easy, I think somewhat healthy, and it was I guess a form of a fajita.

For quite a while now, I have been making my own variations of spice blends. This way I am not buying packets with ingredients that I cannot pronounce.

Here is my Taco Seasoning recipe:

2 tbsp Chili powder

1 tbsp Cumin

1 tbsp Kocher salt

1/2 tbsp Black pepper

1/2 tbsp Smoked paprika (or regular paprika if you don’t have smoked)

1 tsp Dried oregano (or dried cilantro)

1 tsp Garlic powder

1/2 tsp Onion powder

1/8 tsp Cayenne pepper (or 1/4 tsp if you like spicy)

Mix all together until incorporated, add to a glass jar (mason) drop in a bay leaf, lid that jar, and this will last on the shelf a year.  Feel free to double this or triple.  This seasoning can be used in various recipes.  It is great to season a ground turkey burger with as an example.

Creamy Taco, Fajita, Sandwich Spread or Dipping Sauce: 

½ cup sour cream

½ cup mayo

2 Tbl the above Taco Seasoning

Kocsher Salt to Taste

Pepper to Taste

1 tbl cilantro.

Mix ingredients all together, and boom – you have a great sauce.  It is fantastic as a sandwich spread, chip dip, and it was fantastic on these kinda sorta fajitas below.

“Air Fryer – kinda sorta – Fajitas.” 

1 pound of boneless skinless chicken thighs, or the cut of chicken you choose

1 red bell pepper, cut into strips

1 red bell pepper, cut into strips

Half sweet onion, cut into strips

4 cloves garlic, minced

Olive oil

The above Taco Seasoning

Pinch Kosher Salt

Pinch Pepper

What to do:

Add chicken and veggies to bowl and combine.

Add olive oil to coat, mix to combine and coat.

Add the above Taco Seasoning, approximately 2 tbl, and combine to coat, add more if desired.

Preheat your air fryer to 400. 

Add all ingredients to the basket and fry air at 400 for 20 minutes, stirring halfway. 

(or until chicken is cooked through.  This will depend on what cut you choose as well)

You can serve this over rice, serve in taco shells, wraps, even over greens for a salad.

Top all with the sauce! 

I think we have to actively press forward to find our peace and our joy in moments like we are collectively experiencing.  I wish for you today that peace finds you and joy invades your spaces.

Peace to you !!

Cath

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Chive Blossom Vinegar

“A cloaking flower. Chive Blossom – Ensures you will win an argument. Conveniently, also an antidote for hurt feelings”. 

Chive blossoms are the purple, bell-shaped flowers of the chive plant, which is part of the allium family. They can be used as a garnish for savory dishes, but only last for a few weeks in the spring.

They are so pretty and seemingly begin to bloom at just the right time to bring color and call to the summer to hurry up.

Turns out they are edible!  You can add them to salads, sandwiches, and let them infuse in some vinegar to make a delicious Chive blossom vinegar.

It is a very easy process, and worth every savory drop!  

But Cathy, how do you use it?

Sprinkle chive blossom vinegar over homemade French fries, salad greens or roasted veggies. You can add several tablespoons of it to the water as you boil potatoes for potato salad to bring a noticeable punch of flavor to the finished salad.

It is also a pretty pink color and look wonderful in your pantry.

Anyway, here is how to do it.

2 cups chive blossoms (fresher, newer blossoms are best- skip the older, faded ones)

2-3 cups white vinegar

Quart-sized glass jar with plastic lid.

Soak and wash the blossoms. Drain off the water and thoroughly pat dry between a paper towel.  Fill the jar 1/2 to 2/3 full of chive blossoms. Pour the vinegar in a small saucepan and warm over medium heat. (Don’t let it boil– keep it just below a simmer) Cap the jar (you can use the plastic lid or add parchment paper to the top to avoid corrosion from the vinegar) and place in a cool, dark place for 2-3 weeks to steep.

Strain out the blossoms and store the finished chive blossom vinegar in your cabinet. It should last 6 months, but you won’t have it that long.

These Winter days have me planning for sweet beautiful Spring.

Peace to you.