Fa-Hee-Ta

Grill season is winding down, although we do still use ours until the snow is too deep to get to it.  It's not a good idea to cook temperature sensitive meats like roasts on the grill in cold weather - it is difficult to be sure that the food will reach safe temperatures for long enough.  But you can still do pre-cooked or quick foods, like hotdogs and burgers and ham steaks, and as you can see here - fajitas!





Slice chicken or beef into strips, and marinate if desired.  I used lime juice, olive oil, and black pepper.

Grill on high for 10 minutes.  Small strips can be grilled in a grill basket or on a piece of foil with holes poked in it.

Serve with fajita fixins.

Onions and peppers can be sliced thin and sauteed with a little black pepper to bring out the flavor.

The Easiest Lemon Pepper Chicken Wraps Ever!

Boneless chicken breast - into crockpot with two bottles of Kens Lemon Pepper Marinade (should cover chicken)
Heat on low - all day if frozen chicken; 5 hours if defrosted.
Shred cooked chicken in serving dish.  There! That was easy!

- Serve as make-your-own style with shredded lettuce, shredded cheese, ranch dressing, fajita wraps, and chips.
- Optional Secret ingredient - prepare one package Near East Garlic & Herb rice pilaf; use as base layer in wraps.
- Depending on your crockpot size, this can be made in any quantity for any size guest list.

Variations:
- I also frequently make this as Fajita Wraps too, using a giant bottle of salsa in the crock with the chicken. Serve with taco sauce, sour cream, guacamole, shredded lettuce, and cheese. If feeling like doing a little bit of work, slice green pepper and onion into thin strips and saute.
- Another option is to use barbecue sauce in the crock, and serve with shredded cheddar and sauteed onion.


Onion, being a vegetable of singular putridness, is mentioned for academic purposes only. I am sure that some will ignore the warning and include them, but I cannot guarantee the results :P