Monday, July 22, 2013

A Bucket List :-)

I didn't do a 30 before 30 list, or a 40 before 40 list and I don't think I could come up with (or do!) a 50 before 50 list.  So, I thought I would just make myself a bucket list of things I'd like to do.  Yes, most are probably pie in the sky, buy hey, if you're gonna dream, dream big. ;-)  If I had the time, funds, and opportunity these are things I truly would like to do one day.  What would be on YOUR list? :-)

tour the english countryside
swim with the dolphins
go on an overnight trail ride
ride in a hot air balloon
climb west spanish peak
go on an african safari
camp on a beach
hike cinque terra
snorkel at Grand Cayman
visit all of Texas' state parks 
(I have a friend that is currently sharing her texas state park adventures!)
visit all of the US's national parks
write a homemaking/cooking/country life book

Fajita Chicken Salad with Cilantro Lime Dressing

4 servings

ingredients needed -

for the fajita chicken
juice of 1/2 lime
1 1/2 tablespoons oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jalapeƱo, seeded and minced
2 tablespoons chopped cilantro
1 pound boneless chicken tenders, sliced into strips
1 tablespoon oil
1 green bell pepper, sliced
1/2 onion, sliced

for the cilantro lime dressing
juice of 1 lime
1/2 cup cilantro
4 tablespoons oil
2 tablespoon vinegar
1 garlic clove
salt and pepper to taste

for the salad
romaine lettuce 
2 roma tomatoes, diced
1 avocado, diced
2 ounces cheddar cheese, cubed
4 tablespoons sour cream

Combine first 8 ingredients in a bowl.
Add chicken and marinate on counter for 30 minutes.

Meanwhile prepare the dressing.
Combine all dressing ingredients and pulse in a blender.

Divide lettuce, tomatoes, avocado and cheese onto four plates.

Heat one tablespoon of oil in a pan over high heat.
Brown chicken over high heat.
Reduce heat to low, cover chicken, and continue to cook until chicken is done.
Remove chicken from pan, increase heat to high,
add peppers and onions and brown over high heat.
Reduce heat to low and continue to cook peppers and onions until softened.

Top salads with cooked chicken, peppers, onions, a dollop of sour cream, and dressing.



More the Merrier Monday