And by kind of, I mean there are currently icicles hanging off the new grill. The new grill I bought specifically to make these fajitas.
Of course there are icicles. Because this is Texas and Spring Break is 3 days away and the Bluebonnets and Paints are already peeking out along 71 near LaGrange. So it’s time to nuke everyone’s happiness with garden-crushing temperatures and “Thundersleet.”
So I guess that makes them Thundercicles™.
They can take our beautifully deceptive spring weather, but they can’t take our tequila. Unless it’s after 9pm or Sunday and then there’s no place open to buy tequila.
(Tequila. It makes the intolerable aspects of Texas slightly more tolerable.) (™)
Chicken breasts are marinated in, essentially, a margarita. Then they’re grilled to charred perfection and served wrapped in fluffy tortilas with grilled vegetables, pico de gallo, and avocado. And washed down with a pitcher of margaritas.
Happy Another Texas Spring Break Spent in a Sweater!
Tequila-Lime Chicken Fajitas
Juicy chicken fajitas marinated in tequila and lime.
For the marinade:
Juice of 2 limes
1 1/2 oz (3 Tbsp) tequila
1 tsp of chile powder
1 clove garlic, sliced
2 Tbsp olive oil
Pinch of salt
1 lb chicken breasts, pounded to even thickness
1 lime, cut in half
1 large white or yellow onion, cut into 1/3-inch rounds
Place the marinade ingredients into a gallon freezer bag and squeeze to mix.
Add the chicken, seal, turn to coat, and refrigerate for at least 1 hour. (Longer is better.)
Oil grates and heat grill to medium-high.
Drizzle onion rounds, bell pepper slices, and cut ends of the lime with olive oil and place on the grill (if your grates are very large, grill on folded-to-double-thickness foil with slats cut through it).
Add the chicken and cook for 6-7 minutes and then flip everything (veggies included) and cook for 6-7 minutes more until veggies are nicely charred and juices run clear from the chicken.
Let chicken rest 10 minutes before slicing.
Serve chicken on tortillas, topped with grilled veggies, pico, avocado, and a squeeze of grilled lime.
“Is it Balemtime’s yet?! Can we make chocolate tweats?”
I didn’t think a 4-year-old could get more excited about something that wasn’t Christmas- or dinosaur-related. But I was wrong. It’s because there’s chocolate.
And Master Yoda.
She is my kid, after all. Although only one of us would choose broccoli & ranch over chocolate. Spoiler: IT’S NOT ME.
She picked out “chocolate writing cupcakes” to make for our friends after seeing a picture over my shoulder. And heart-shaped pancakes for Balemtime’s Dinner at home.
The one-bowl, deep, dark chocolate cupcakes are coated with an insanely messy chocolate glaze. Then decorated with melted white chocolate. Perfect for you and about 20 of your other favorite Valentines. I mean Balemtimes.
Chocolate Valentine's Cupcakes
Rich chocolatey cupcakes, perfect for your Valentine.
For the cupcakes:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk (I used nonfat Greek yogurt)
3 Tbsp vegetable oil
2 tsp vanilla
For the glaze:
2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 Tbsp corn syrup
1-2 oz white chocolate, finely chopped
Preheat the oven to 350.
Line two muffin pans with cupcake liners (I got 21 cupcakes).
Whisk the cocoa, flour, sugar, baking soda, baking powder, and salt in a large bowl until mixed well.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
Scoop batter into the liners, filling ~2/3 full.
Bake ~18 minutes, until the tops spring back when touched.
Transfer to a rack and let cool completely.
Microwave the heavy cream until hot, 1 minute.
Add the chopped chocolate and corn syrup and let sit for 3 minutes.
Stir until smooth. If there larger chunks remain, let the chocolate sit another minute or two.
Let the glaze sit about 5 minutes and then dip the cooled cupcakes into the chocolate glaze, returning to the rack to set. You'll have leftover glaze.
Microwave the white chocolate in a small bowl until melted and smooth.
Transfer to a sandwich bag, twist the bag closed, and snip a very tiny corner off the bag.
Did you click the link to look at Tara’s version? No? I’ll wait. Because sweet flaky, buttery baby Jesus.
The homemade pie crust is incredibly buttery and flaky and the apples inside are lightly coated with a cinnamony (it’s a word) bourbon caramel sauce. If you’re doing the math at home, that’s 5 sticks of butter.
And it’s so totally worth every single bite.
Bourbon Caramel Apple Slab Pie
Sweet apples are served family-style in a bourbon-caramel sauce, underneath a buttery, flaky homemade pie crust.
For the crust
5 cups all-purpose flour, plus more for rolling
2 Tbsp sugar
2 tsp salt
4 sticks (1 lb) of cold butter, cut into small cubes
1-1 1/4 cup very cold water
For the filling
6 lbs apples, peeled and sliced thin (I used a combo of Honeycrisp, Granny Smith, and Braeburn)
1 stick butter
1 cup sugar
Pinch of salt
3 Tbsp cinnamon
3/4 cup bourbon
1/2 cup heavy cream
2 tsp vanilla
1 egg, beaten with 1 Tbsp water
In a large bowl, whisk together the flour, sugar, and salt,
Add the cubed butter (I cut the sticks into quarters lengthwise and then make 10-12 cuts for small cubes) to the bowl, toss to coat, and then cut the butter into the flour until the butter cubes are about the size of small peas. You can use a pastry cutter or two knives. I use my fingers - it's a workout!
Add 1 cup of the cold water and stir with a spoon at first, and then use your hands to fold the dough a few times to create one large ball - add the additional water if necessary to bring it all together.
Divide the dough into two pieces - I weighed the ball and pulled 2/3 off for the bottom crust, leaving the remaining 1/3 for the top crust.
Wrap in plastic wrap and refrigerate until ready to use.
Preheat the oven to 375.
To make the filling, melt the butter over medium heat in a large pot (you'll be adding the apples to the pot - I use my big "pasta pot").
Stir in the sugar, salt, and cinnamon.
Let the mixture come to a slow steady boil and cook for ~10 minutes.
Add the whiskey and cook for another ~10 minutes.
Remove from heat and stir in the vanilla and heavy cream.
While the mixture is cooking, line a 11x17 jelly roll pan with parchment (or just butter it).
Flour your work surface and roll the bottom crust to a rectangle larger a few inches larger than then pan.
Transfer it to the pan, making sure it is big enough to hang over the edges, and then put it back into the fridge.
Roll out the top crust to about the same size of the pan.
Put the apples in the still warm caramel sauce, stirring until all of the apples are coated.
Pour the apples into the prepared pan, spreading out into an even layer.
Top with the other crust, fold the excess crust over the top crust, and then crimp the edges.
Take a knife and cut several small venting slits over the top of the pie and brush with the egg wash.
Bake in the top of the oven (with a large pan or foil on the shelf below - you will get spatters and drips) for ~45 minutes, until the crust is golden brown.
Take out, let stand for ~15 minutes, and then enjoy with an optional (just do it) scoop of Salted Caramel Gelato on top.