Yelly Eats

Fajita night!

I am a wannabe domestic goddess (you wouldn’t think so if you saw what my front room looked like!  Martha Stewart I definitely am not!) and I have illusions of joining the Great British Bake Off.  I say illusions because I am in no way, shape or form ready to bake at that level just yet!  I say “just yet” because it is the great dream…and I am slowly self-training my way into readiness.

I love to cook and I adore my tiny kitchen.  But there are days when I really don’t want to spend to much time in it.  Tuesdays, more often than not, are days when I don’t really want to cook.  It’s my I’m-so-tired-I-could-cry day for some reason.  So on a Tuesday night, I will usually find myself sitting on the train hoping there are leftovers in the fridge, or me buying a ready meal from the supermarket to pop in the oven when I get home or there is the phoning-takeaway-of-choice  route.

Tonight however, is different.  Tonight is fajita night!  While I cheated yet again tonight (I bought a fajita spice packet from the supermarket!), here’s a fajita spice mix recipe that I know works really well:


Spice Mix
1 tablespoon cornstarch
1-2 teaspoons chili powder (or go without, this really depends on how hot you want it to be!)
1 teaspoon salt
1 teaspoon paprika (sweet variety, or if you can find the smoked variety, that will work too)
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

2 tablespoons vegetable oil
650g chicken thighs, diced (I use chicken thighs because they don’t dry out as much as chicken breasts)
1 medium sized white onion, sliced thinly
1 red, 1 green and 1 yellow bell pepper, julienned (pepper colours can be changed, of course, depending on what’s available)


  1. Mix together all the spice mix ingredients.  In a metal or glass bowl (only because the spice mix will stain plastic bowls), mix chicken, vegetable oil and the spice mix together until the chicken is well coated.
  2. Making sure the pan (I used a non-stick pan) is very hot, brown the chicken and cook for about 10 minutes.  Add the onions and the bell pepper and cook for a further 5 minutes.
  3. Serve in warm soft tortillas with sour cream, salsa and guacamole.

And there you go!  A meal that’s quick, easy and surprisingly healthy (especially if you go easy on the condiments!).

Penny for your thoughts!

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