Chicken Fajitas

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It’s happened, guys.  I finished my first summer class, and now my brain = alskbxlzkjcgqergldknblddzweksdjclxdssalskdj.

As in, I cannot find the motivation to do anything more than lay in bed watching Gossip Girl and drinking insane amounts of green tea.  For the whole entire week.  (Also, don’t judge the GG.  It’s officially my guilty pleasure).

It is also this resignation of my cranium that has put me in a dark, uncharacteristic succession of intense procrastination that I cannot seem to shake off no matter how acute my anxiety becomes.

Side effects of my procrastination have resulted in me putting off shopping and packing for London until yesterday afternoon (I leave tomorrow) as well as clicking multiple “Read More” links on posts concerning Zodiac signs and guitar tuning (I don’t play guitar).  (Yet).

Luckily, I was able to force myself into packing and getting my shit together yesterday/today, and I’m (almost) ready to leave for London tomorrow!  Yay!

My new goal is to motivate myself for the two more summer classes I start in London on Monday.

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If you haven’t noticed, I’ve been on a sort of Mexican food kick lately.  First it was Chinese food, and now it’s cilantro lime shredded chicken and burrito bowls.

As it turns out, I need to get as much Mexican food into my body as I can in the next day, because Europe has no authentic Mexican food.

There are many European people that have never even had real Mexican (or Tex-Mex for that matter).

It’s the sad truth, and I’m not quite sure what to do with my life except console myself with Indian food and conversations with cute British boys.

(Life is so hard, right?)

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Ingredients:

1 lb. chicken breasts, cut into thin strips

2 bell peppers, cut into thin strips

1 onion, thinly sliced

1/2 c. olive oil

1 Tbs. balsamic vinegar

2 cloves garlic, minced

1/2-1 tsp. onion powder (to taste)

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. paprika

1/4 tsp. oregano

Tabasco, to taste

1 lime, juiced

 1/4 c. cilantro, chopped

Salt and pepper, to taste

Place chicken strips, peppers, and onions in a zipper plastic bag or plastic bowl with a lid.  Set aside.

In a separate bowl, whisk together remaining ingredients.

Pour marinade over chicken, peppers, and onions.  Marinate for at least 2 hours, or up to 24.

When ready to cook, heat 2 Tbs. cooking oil in a large saute pan on medium heat.  Remove chicken, peppers, and onions, and add to saute pan.  Discard marinade.

Cook until chicken is cooked through and peppers and onions are soft, about 8 minutes.

Serve with tortillas, and other taco toppings.

Serves 4.

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I <3 u Mexican food.

I’ll see you in a month.

Make sure to check in for my London posts in the coming weeks!

And while I’m gone, make sure to indulge in some tacos and cheeseburgers for me.

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Song of the Day: Bear–The Antlers

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Asian Chicken Lettuce Wraps

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I’m sure at some point within my food blogging career, somebody will finally tell me to stop making Asian food.  Considering that probably about 50% of my recipes so far are Asian, it is bound to happen at some point.  But up until then I will keep on bombarding you with Asian recipes until you just cannot stand it for one more second and throw a fit banning me from using even a teaspoon of soy sauce or a pinch of Chinese 5 Spice.

But for now just bear with me, people.

I swear, I swear, I swear that these are soooo worth making.  These are super killer.

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Plus this recipe is easily adjustable, so you can make it for 20 people, 2 people, or even a lonely 1 if you’re flying solo.  It takes about 30 minutes, and everyone loves lettuce wraps, so they’ll think you’re the bomb dot com.

For this recipe, I kept it simple and just did some iceberg, carrots, cilantro and peanuts for garnish, along with some extra sauce.  However, if you’re in to bean sprouts, water chestnuts, scallions, whatevs…this is a great recipe for adding and subtracting.  The best part of lettuce wraps is how easy it is to pull random ingredients out of your fridge and throw stuff together.

Which is exactly how this recipe was birthed.

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Ingredients:

1 lb. chicken breast, cubed

2 cloves garlic, minced

1 tsp. ginger, grated

1/4 c. Hoisin sauce

3 Tbs. reduced sodium soy sauce

1/2 tsp. rice wine vinegar

1/8 tsp. Sriracha

1/2 tsp. onion powder (or 1/4 c. minced onion)

Salt and pepper, to taste

Iceberg or butter lettuce

Toppings: carrots, cilantro, peanuts, water chestnuts, bean sprouts, green onions, sesame seeds, rice, Sriracha, Hoisin sauce, soy sauce, crunchy rice noodles, etc…..

In a skillet, heat 1 Tbs. of olive oil, or other cooking oil.  Add chicken and onion (if using).  Cook chicken until it is brown on all sides.  Add garlic and ginger, and saute for about 30 seconds, or until fragrant.

Add Hoisin sauce, soy sauce, rice wine vinegar, Sriracha, onion powder (if using), salt, and pepper.  Stir until chicken is cooked through.

Serve warm in lettuce cups with toppings of choice.

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Anyways, I don’t have much to talk about today (the lettuce wraps speak for themselves???).  This is my last day of spring break (boo), but I spent most of the week in Napa and San Francisco, so expect some great pics and restaurant recommendations coming up soon.  Also some pretty good stories.  Just know that the weekend included really great SF coffee roasteries, (multiple) amazing steaks, and some really high heels.  Also French themed stores.  Lots of French themed stores.

But for now, I’ll leave you this recipe while I watch Cinderella and prepare for work tomorrow.

Just keepin’ the party alive.

SerendipitybySaraSig

Song of the Day: Interference Fits–Perfect Pussy