Beauty Divine

What is it about fall that makes us all want soup? I wasted two full days trying to make homemade chicken noodle soup that failed. The second day, I even gave myself a pep-talk. “It’s just soup. You can do this.” But the pep-talk was not enough to make my soup more flavorful. It stunk both times. So I broke down and finally just bought packaged soup from the store and it was delicious.

So as much as I would love to give you a fabulous fall soup recipe, I won’t. I’m going to give you a recipe that is delicious, pretty to look at, and easy -except for the fact that it makes you shiver in the cold a little to use the grill. But I just give that job to my husband and it’s all good.

Chicken Fajitas
This is the recipe that they use at Roja Mexican Grill. They are amazing! (And they look really special and colorful in case you have people over that you want to impress! – what soup can do that, right?)

Ingredients (for 2-4 people)
*Bell Peppers – Don’t be scared. These are not spicy. They are sweet. You’ll need one green, one red, and one yellow pepper. Sometimes they come packaged together that way. Nice. Or if you’re really talented you can grow them yourself and save five bucks.
*One white onion
*Tortillas
*Mozzarella or Mont. Jack cheese, shredded
*Canola oil (healthier than vegetable oil)
*3-4 grilled chicken tenderloins/breasts (shiver in the cold part)

Part one – The chicken.
-Really season up your chicken before you grill it. Bare chicken is nasty. It just is. We use garlic powder and sometimes red/green pepper seasoning.
-Grill it (or have nearest man grill it) until the outside gets little black lines and the inside is no longer pink.
-Chop it into bite-size strips/pieces when done.

Part two – The junk.
-Chop your onion and pepper into strips. (Peel the outer skin off the onion first. Cut out the seedy middle of the peppers and throw it away.)
-Throw them into a skillet with a little bit of canola oil. Just enough to get the pieces wet, but not swimming. Turn stove to medium-low heat and saute (move around in the sizzling oil) until the onions are translucent and the peppers are not so crunchy. Try not to let them brown.
-Drain left over oil when done.
-Shred some cheese. Block cheese is at least a dollar cheaper than already shredded. And you get arm muscles. But make sure you rinse cheese grater right away or the cheese will be stuck there forever. Trust me.

Part three – The final product.
-Warm your tortillas in the microwave for twenty seconds to soften them.
-Pile on chicken, peppers, onions, and cheese. Roll it up and eat!

That’s it! Oh and we usually get chips and salsa/guacamole to go with them.
As Rachel Ray says…yum-o!!