Tuesday, August 19, 2014

Easy Meals for Newly-Weds

Recently, a friend asked me what some of my "go-to" meals were. I don't know if I'm allowed to have "go-to" meals after only one-and-a-half years of marriage, but maybe I am.

With this question in mind this week, I tried to think of a blog post idea which would actually be helpful. While I typically share our renovations and adventures around town, unless you're planning a hike, coming to Frederick, or remodeling your house...my posts may be more entertaining than they are informative. That's when my friend's recipe question dredged from my memory.

What exactly are my go-to meals? While I still like to experiment with different tastes and yummies (more often than not taken from these two Pinterest boards: here and here), the press of work, school, and life occasionally take over. When that inevitably happens, it's nice to have some reliable recipes to fall back on. Thankfully, I have a husband who isn't afraid to lend a helping hand in the kitchen. He's always quick to grill out or help clean up--which certainly is a tremendous help.

I thought I  might start a mini-series sharing some of my favorite easy meals. These will vary on the healthiness scale from healthy to ehhh-not-so-bad. In all cases, I find them pretty easy to whip up. What's more: they often involve the holy grail of newly-wed cooking: leftovers.

Newly-Wed Meal Number One: Spicy Honey-Lime Fajitas

This recipe was adapted from the fajita recipe over at this blog. I first found this recipe in 2012... weird to think that I've been fixing this for almost two years! Time truly flies.

Here's what you'll need:
2-3 boneless, skinless chicken breasts
red bell pepper
yellow bell pepper
green bell pepper
1/4 red onion

For the marinade: 
1/4 cup extra virgin olive oil
1/4 cup lime juice and lemon juice, mixed together
1/2 tsp smokey chipotle spice
1/2 tsp minced garlic
pinch of salt and pepper
drizzle of honey

Here's what you do: 
  • Butterfly the chicken breasts and trim off any fat.
  • Chop the chicken into long pieces and place pieces in a quart-sized Ziplock bag
  • Mix marinade ingredients and pour into bag. Let sit for 30 minutes.
  • Chop up veggies and saute in a little olive oil. Set aside in a bowl and cover.
  • In the same pan, cook chicken until done. 
  • When chicken is cooked, toss veggies in too, so that they are coated with marinade.
  • Pour continents into your serving bowl! 

These fajitas taste yummy with black beans and corn tortillas. The only real prep work is chopping everything and mixing the marinade--which really doesn't take long. Plus, this recipe usually cooks enough for our lunch the next day as well. Just dump the leftovers into a plastic container and reheat for lunch!

What are some of your favorite recipes?

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