Two years ago on this day, I made: Thai Ground Pork Salad
Pan seared flat-iron steak with spicy cilantro sauce
One year ago on this day, I made: Broiled tilapia parmesan
Thousand Island Dressing
Balsamic Roasted red potatoes
Pico de gallo
8 chicken thighs , skin on
1/2 cup soy sauce
1/2 cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Preheat oven to 375 degrees. (I grilled mine)
Place chicken skin side down in a large baking dish, or big bowl.
Combine the remaining ingredients in a bowl
and then pour on top of the chicken.
Grill for 25-30 minutes or until internal temp is 165
Pull off grill and let rest for a few minutes before eating
Got the idea for the Recipe for the wonderful and amazing Pioneer Woman! She inspires and stuff!
2 whole Boneless, Skinless Chicken Breasts
½ cups Ponzu Sauce
3 Tablespoons Canola Oil
1 whole Large Onion
3 whole Bell Peppers (mixed Color), Sliced
16 whole Flour Tortillas (small)
Fixins: Sour Cream, Pico De Gallo, Guacamole, Chopped Black Olives, Grated Cheddar Cheese
Slice chicken breasts into thin strips.
In a plastic bag place sliced chicken. Add Ponzu to the chicken. Seal or cover and allow to marinate in the fridge for several hours or overnight.
When you’re ready to make the fajitas, wrap fajitas in aluminum foil and place into a 350 degree oven for 25 minutes.
Meantime, heat a large skillet over high heat. Add veggies
To my onions I added, Worcestershire sauce and Soy sauce and Montreal Steak Seasoning
and cook for 4 to 5 minutes, or until slightly brown. Remove to a plate. Cook chicken in same skillet until brown. Remove to a plate. (grilled my chicken)
To serve, lay out whatever fixins you’d like. Serve veggies and meat in a flour tortilla with whatever fixins you’d like.