The weekend's over and another week of work looms ahead. The weekend, though, was full of family, food, and friends.
On Saturday, my husband and I traveled up to Oroville to visit with my mom. I had heard that Oroville had some fun antique and thrift shops, but in the years since my parents moved there, I had never taken the time to hunt them down; in fact, I had never been to the downtown area at all and had no idea where it was. So, encouraged by my mom and with directions from the local phone book, we headed off to see what we could find, and came home with a couple "treasures," including these two small canning jars and the cast iron cornbread mold.
I was really hoping to find something extremely tacky for my friend Lisa, since we were meeting her and her husband for dinner, but as it turned out, most of the thrift stores were closed or getting ready to close by mid-afternoon, so there was little time to search for the absurd. We made it home in time to relax for a bit and freshen up before meeting our friends at a local Mexican restaurant. I've told you a bit about Lisa before and thought I might end up with another story for you (especially when she suggested going for a drink after dinner at the biker bar next door), but the evening was fairly tame. After dinner, we decided instead to head over to Starbucks and sit outside, chatting while we drank our coffee drinks. The weather was beautiful and it was a really nice evening.
Sunday was a stay-at-home day, and I was bitten by the domestic bug. I made some poppyseed muffins for breakfast and a berry cobbler for dessert (photo at the top of the blog). For dinner, I made one of our favorite chicken dishes. It's actually called Chicken Fajitas, although the recipe doesn't call for any of the traditional fajita ingredients like onions and bell peppers. Still, I love it because the key ingredient is the chicken, and it can be used in several dishes. I'll share the recipe with you. We like this chicken in soft tacos with typical taco ingredients like cheese, sour cream, lettuce, and tomato. Sometimes I'll saute onions and bell peppers for a fajita-style taco. The chicken is also great in salads with tomatoes and avocados--something I plan to make with the leftovers. And, best of all, it's fairly low in calories and fat with lots of flavor.
2 large boneless, skinless chicken breasts
1/4 cup lime juice
4 tablespoons of diced onion
2 teaspoons of minced garlic
1/2 teaspoon of cumin powder
2 teaspoons of dried oregano
Wash/clean chicken and place in large zip top plastic bag. Add remaining ingredients. "Squish" around to mix ingredients and coat chicken.
Place in refrigerator to marinade for 2 to 24 hours. Broil chicken breasts on both sides until cooked. Slice and serve in a salad or flour tortillas with your favorite fixings.