chicken tacos for dinner

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred the
meat when done, mix with taco seasoning, lemon and some tomatoes and
serve with hard shells and tortillas, lettuce, tomato, cheese, sour
cream and salsa. Wish I had avocados...

Tonight is our annual Start of the Baseball Season supper of Polish
sausages and sauerkraut on bolillos (Mexican-style French rolls) with
chopped onions, jalapeños, and whatever else, along with Sunday night
baseball on ESPN.

David

Omelet said:

In article <[email hidden]>,

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred the
meat when done, mix with taco seasoning, lemon and some tomatoes and
serve with hard shells and tortillas, lettuce, tomato, cheese, sour
cream and salsa. Wish I had avocados...

Like these? :-)

http://tinypic.com/4cketd4.jpg

Black olives are a good addition if you have them.

All I have is kalamata olives with pits. I suppose I could pit them,
but it's sunday and I've already had a beer. Too lazy now.

dtwright37 said:

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred the
meat when done, mix with taco seasoning, lemon and some tomatoes and
serve with hard shells and tortillas, lettuce, tomato, cheese, sour
cream and salsa. Wish I had avocados...

Tonight is our annual Start of the Baseball Season supper of Polish
sausages and sauerkraut on bolillos (Mexican-style French rolls) with
chopped onions, jalapeños, and whatever else, along with Sunday night
baseball on ESPN.

David

Drools...never thought of adding jalepenos.

I'm the only one here who likes kraut..usually I just go with the
majority and grill onions. I'm gonna have to try that...

In article <[email hidden]>,

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred the
meat when done, mix with taco seasoning, lemon and some tomatoes and
serve with hard shells and tortillas, lettuce, tomato, cheese, sour
cream and salsa. Wish I had avocados...

Like these? :-)

http://tinypic.com/4cketd4.jpg

Black olives are a good addition if you have them.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

ravenlynne wrote on 01 Apr 2007 in rec.food.cooking

Quoted message said:

I'm the only one here who likes kraut..usually I just go with the
majority and grill onions. I'm gonna have to try that...

I also am the only kraut lover in the house, but since I live alone I don't
find it a problem...seems the cat doesn't like most of the veggies I eat.

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred the
meat when done, mix with taco seasoning, lemon and some tomatoes and
serve with hard shells and tortillas, lettuce, tomato, cheese, sour
cream and salsa. Wish I had avocados...

Frying those tenders (is those just really thin breast meat??) in a
lightly oiled pan with lots of thinly sliced red and yellow peppers and
plenty of sliced onions adds a nice caramelized flavoring that boiled
meat won't have. I used to buy this spice mix from Fiesta of San Antonio
called "Chicken Fajita" blend and it was great. Then I started
duplicating it on my own using salt, red and black ground pepper, lots
of garlic powder and some onion powder. Sprinkled liberally over meat as
it browned and serving the finished product in side flour tortillas with
sour cream. Delicious!

ravenlynne said:

dtwright37 said:

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred the
meat when done, mix with taco seasoning, lemon and some tomatoes and
serve with hard shells and tortillas, lettuce, tomato, cheese, sour
cream and salsa. Wish I had avocados...

Quoted message said:

Tonight is our annual Start of the Baseball Season supper of Polish
sausages and sauerkraut on bolillos (Mexican-style French rolls) with
chopped onions, jalapeños, and whatever else, along with Sunday night
baseball on ESPN.

Quoted message said:

David

Drools...never thought of adding jalepenos.

I'm the only one here who likes kraut..usually I just go with the
majority and grill onions. I'm gonna have to try that.

And I'm prepping onions for grilling, 'cause I usually forget them
until it's too late. Thanks for the reminder!

David

David said:

Tonight is our annual Start of the Baseball Season supper of Polish
sausages and sauerkraut on bolillos (Mexican-style French rolls) with
chopped onions, jalapeños, and whatever else, along with Sunday night
baseball on ESPN.

This is the first I'd heard of an Opening Day menu for baseball, though it
makes perfect sense. Super Bowl Sunday party menus have been discussed here
before, and baseball's opening day is as good an excuse as any for a party.
I confess a weakness for Chicago-style hot dogs as well as Reuben dogs;
that's probably what I'll make if I ever throw a party of that nature. I
work on Sundays, though, so it's unlikely that it'll happen anytime soon.

(I wonder what was served in those households tonight where Wrestlemania was
the "sporting event" du jour. Pretzels?)

Bob

Goomba38 said:

ravenlynne said:

Kili's discussion about fajitas got me thinking about mexican food...a
LOT. I have half a bag of chicken tenders thawed for dinner. I'm
boiling them now in water with S & P, garlic and onion. I'll shred
the meat when done, mix with taco seasoning, lemon and some tomatoes
and serve with hard shells and tortillas, lettuce, tomato, cheese,
sour cream and salsa. Wish I had avocados...

Frying those tenders (is those just really thin breast meat??) in a
lightly oiled pan with lots of thinly sliced red and yellow peppers and
plenty of sliced onions adds a nice caramelized flavoring that boiled
meat won't have. I used to buy this spice mix from Fiesta of San Antonio
called "Chicken Fajita" blend and it was great. Then I started
duplicating it on my own using salt, red and black ground pepper, lots
of garlic powder and some onion powder. Sprinkled liberally over meat as
it browned and serving the finished product in side flour tortillas with
sour cream. Delicious!

I didn't have the peppers. THere's a reason I did what I did.