Tarragon and Chives

  Chicken Fajitas with Padrón Peppers Sadly, I used the last of the Padrón peppers from Luis and they were still near perfect like the day I brought them home.  Luis gave me so many Padrón peppers in a large zipped plastic bag, I thought we would never run out 😔  I love to cook but like everyone else I love a shortcut for dinner so lately my butcher has been offering ready to grill chicken fajitas and they are so easy to prepare on the grill with a few of the smaller street tacos.  We like the flour tortillas so that's what I used.  I served the fajitas with the Padrón peppers, they were good by themselves or inside the tortilla with the chicken.  I'm including a chicken fajitas recipe made from scratch just in case your butcher is not selling quick and easy chicken fajitas. Recipe and Ingredients for Chicken Fajitas with Padrón Peppers Serves 2-3 1& 1/4 lbs skinless boneless chicken breast and/or thighs, trimmed and cut in strips 1/2 red, green and ye...

Sweet Basil is the happy herb, the bugs don't like it so they don't nibble the leaves when nobody's looking, so that means more of those luscious green leaves for me to harvest for dinner.  I found this recipe in a cookbook a few years ago, how many years we won't get into that now, but over time I've changed a few of the ingredients and the quantities to reflect my own tastes, which is how most favorite recipes evolve over time to reflect your style of eating. Last week it seemed like everyone I know was eating skewers for dinner so I jumped on the bandwagon and brought back this recipe for basil marinade, just in time to marinate chunks of skinless boneless chicken breast from my favorite local market, I'm not going to call it a happy market though, that's just a bridge too far.  I kept asking my husband, do you like this marinade? do you like these chicken skewers? He said yes, yes but I think the left over chicken from dinner that we had for lunch in a s...

Makes enough marinade for 2-3 chicken breasts Marinade Ingredients 1/4 cup lightly chopped fresh Tarragon 1/2 small Jalapeño pepper, sliced thin 1 shaved clove of Spring Garlic 2 T Extra Virgin Olive Oil 2 T fresh Lemon Juice 1 T old style Maille Mustard Sea salt and freshly ground black pepper, to taste Chicken Stir ingredients together in a bowl that will hold chicken. Add the chicken and marinate for 4 hours. Place chicken in a hot grill for about 10 minutes on each side. Serve with garbanzo bean salad, recipe to follow.