Pinterest-Worthy Fajita Marinade

Does my entire apartment smell like a Mexican restaurant? Yes. Was it worth it? Abso-freakin-lutely.

Okay, so quick backstory: a year or so ago, I decided to give that whole keto thing a try. This was particularly difficult, as a large part of the diet is dairy and I am casein intolerant (casein is the other protein in milk - ya know, the one that no one cares to make a pill for). I did it for a whopping eight days, then decided I hated it and promptly ordered buffalo wild wings (with EXTRA ranch, much to my tummy’s dismay).

While I was on it though, I was constantly cooking and trying new recipes. One night I was hit with a particularly intense craving for Mexican food, but knowing that I couldn’t have my usual prepackaged fajitas, I did what any young woman does when she’s in tricky cooking situation -

I went to pinterest.

I typed “dairy free keto fajitas” into the search bar, and I gotta admit…I was quite disappointed by the results. I mean admittedly that is an incredibly specific search - but with how many allergies and diet fads there are nowadays, I thought for sure there would be something! There was absolutely nothing that sounded like it would hit the spot -

So I made my own recipe.

And it has been a hit! It’s become one of my favorite meals to make because of the praise it gets.

Here it is, in all its glory:

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INGREDIENTS

*disclaimer - all measurements are fairly subjective - they’re rough estimates at best. I’m sorry. I’m not a measuring-tools kind of gal, I’m a throw-it-in-until-it-smells-right kind of gal - but these are my very best guesses, just for you.

SEASONING

• 4 tsp chili powder

• 3 tsp + a tiny pinch cumin

• 2 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 & 1/2 tsp black pepper

• 1 tsp cayenne pepper (1 & 1/2-2 if you want a little extra heat!)

• 1 tsp + a tiny pinch curry powder (yes, I know - super weird. Just trust me. It’s my special secret ingredient)

EVERYTHING ELSE

• 1 lb hangar or flank steak, cut into strips

• 1 red pepper, seeded and cut into strips

• 1 green pepper, seeded and cut into strips

• 1 yellow pepper, seeded and cut into strips

• 1/4 yellow onion, diced

• 1/4 cup cilantro, chopped

• 1 tbsp minced garlic

• 1 tbsp lime juice (I literally cut a lime in half and squeezed)

• 1/4 cup olive oil

• 1/4 cup water

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INSTRUCTIONS

If you just want to marinade, complete steps 1-6. Follow whole recipe if you want to cook them like me!

1. Cut up all of your stuff. Seriously, your life will be so much easier if you pre-cut everything you need - just don’t use the same knife/cutting board for your veggies and your meat, you sicko.

2. In an airtight container or mixing bowl, combine all of the spices.

3. Remove about 1 tbsp of seasoning and set aside for later.

4. In the same container, add in the water, garlic, cilantro, and lime juice. Stir until combined.

5. If you used a bowl, transfer marinade and steak into an airtight container with a lid. A gallon bag would work as well!

6. Shake it, shake, shake it (like a polaroid picture!) Make sure the mixture gets all over the steak, then place in fridge and let marinade for at least 20 minutes. The longer you wait, the more flavorful the fajitas!

7. When you’re tired of waiting, pour olive oil, peppers, and onion into a large pan. Begin to soften veggies over medium-high heat, then sprinkle remaining seasoning on top.

8. Stir in steak along with the marinade mixture. Bring to a simmer, then reduce to medium heat.

9. Allow meat to brown, stirring occasionally. If you have the time on your hands and you want extra tender meat, cook over medium-low heat.

10. Serve it up however you like - I’m a weirdo who likes to eat my fajitas out of a bowl sans-tortilla. Sometimes if I’m feeling extra funky, I’ll add brown rice - however you like it, eat it sister!

If you tried out this recipe and like it, leave me a comment, pin it on pinterest, tell your friends - do your girl a solid and spread the word!

xo

Bailey

Crack Chicken

Seriously y’all, it’s like crack. I can’t stop eating this chicken.

I recently went to Florida to visit some of my family, and while I was there my cousin cooked up the most INCREDIBLE chicken I have ever had in my whole life. Luckily she sent the recipe home with me, so now I can share it with all of you.

I was so excited to try it out when I got home, and I’ve made it twice in the last two weeks. I’ve served it to my friends as well, and I gotta say…for as simple of a recipe as it is, it’s a hit!

Seriously, it’s super simple. All you need is:

• Chicken thighs

• 2 tbsp avocado oil

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 1/2 tsp paprika

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp salt

• 1/2 tsp black pepper

I would also like to add that I made an enormous batch of the seasoning, and I put it on…well, everything if I’m being honest. It’s so yummy! I would probably eat it with a spoon, but I’m afraid it would give me horrible flashbacks to when the cinnamon challenge was a thing. Ugh. Shudder.

The seasoning is phoebe-approved. Don’t worry.

Also, no my hand is not that big. It’s just a tiny mason jar.

It’s also a lot crispier on the outside and juicier on the inside if you bake the chicken on a rack. This allows air to circulate around the chicken, which really helps crisp it up and seal in all the flavor.

Now, let’s get cookin’!

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INSTRUCTIONS

1. Preheat oven to 425º.

2. While the oven is preheating, mix all of the herbs and spices together.

3. Place chicken in a large mixing bowl.

4. Add in the avocado oil and 2/3 of the spice blend.

5. Mix with your hands. Yes, you read that right - with your HANDS. You can do it, you baby. Just wash em‘ real good after.

6. Place chicken on rack.

7. Sprinkle the remaining spice blend on top of the chicken.

8. Have a 30-35 minute dance break while the chicken bakes (dance break could be longer/shorter depending on your oven. Remember, chicken needs an internal temp of 165º).

9. Let the chicken cool for 5 minutes.

10. Eat til your heart’s content!