Fajita Night

Yep... I cook a few times a week. Actually, closer to 5 or 6 nights a week, I've been cooking, last 2 years, since work shut down during the pandemic.

The thing is, I learned from my mom, and Yia Yia, so, when I cook, I almost always cook too much... leftovers are made. This is a good thing, because it means, at least one and sometimes 2 nights a week, I tell my family, go forage for yourselves among the leftovers. BUT, one thing I hate, is tossing food away, during the week. So, we're getting better at making use of the leftovers.

One meat I cook often is chicken, less so for red meat... however, once in a while, there is both beef and chicken leftover! That can mean, a family favorite for dinner: Fajita Night!

I chiffonade some lettuce (shred cut up lettuce into longer strips), cook up some seasoned Onions and Sweet Bell Peppers, put out a bowl of Shredded 4 cheese (Monterey Jack Cheese, Mild Cheddar Cheese, Queso Cheese and Asadero cheese), some sour cream and some Chips, Melted Cheese and Salsa. There's some lemons on the table for those that like to freshly squeeze some zest..

How ever I made the beef and chicken, when I reheat it, I add some Fajita Seasoning: Chili Powder, Cumin, Garlic, Paprika, Cayenne Pepper (TINY AMOUNT!), Onion Pwder, some salt, ground black pepper, and a pinch of sugar. I also heat some flour tortillas, and when people are hungry, they can come to the table and make their own fajitas!

Feeding my family is always a pleasure... particularly if I can do so from my garden. Even better is when, I can make one cooked meal last more than one day or night!