I recently faced a total food fail while attempting Baked Spaghetti Squash with Cheese. I figured it’d be the perfect healthier mac ‘n cheese. Truth? It was downright terrible. My roux never thickened, I burned my hands pulling out the ‘noodles,’ the whole thing came out a liquidy wet blob lacking flavor. Not to mention that I wasted $14 on cheeses! I tried reinventing the leftovers by making little cheesy noodle ‘pancakes’ in the skillet. Nope. I don’t know what went wrong in those 2 hours but I know it did not go right.
Given that disappointment, my level of cooking effort is greatly diminished of late. Sometimes I just need a break from planning meals.
Aligned with that mindset, here’s an easy marinade that worked really well for chicken fajitas, and I imagine would be great for steak, pork or tempah too. I put 2 chicken breasts in a gallon ziplock and added these ingredients, smooshing them around to blend and then allowing the chicken to marinate for 1 hour in the fridge:
- 1/4 cup worchestire
- 4 TBS olive oil
- 1 TBS brown sugar
- 1 TBS minced garlic
- 1/2 tsp celery seeds
- 1/2 tsp chipotle chile powder
- 2 TBS cumin
- juice of 2 limes
- 1/4 cup chopped cilantro
We sliced the raw chicken and added it with the ziplock sauce to a cast iron skillet. When the chicken was cooked, we removed it and added diced onions, bell peppers, jalapeno and more chopped cilantro for a quick stir-fry. Because the marinade boiled while the chicken cooked and then boiled again with the veggies, I wasn’t worried about raw chicken bacteria.