FEAST-ESTA FAJITAS

With the beautiful green peppers, onion, and Italian sweet peppers and tomatoes, we decided to have a Mexican fiesta.  Ashley made a great salsa that we ate with fresh chips from the Whole Foods Schaumburg.  We grilled the peppers and onions and made a very bold and spicy rub for the chicken and skirt stead out of cayenne, smoked paprika, some cumin and salt and pepper...que bueno!


The salsa was diced tomatoes, onion, Italian sweet peppers, the juice of two limes, 2 garlic cloves, a dash of cumin, salt, pepper and finished with finely chopped cilantro..very refreshing.

Toss the veg with oil and salt and pepper.  We grill the peppers and tomatoes until the skin gets blistery, once they are done, take them off and into a bowl covered with foil.

A wild rice blend with black beans and fresh grilled corn on the side. We used a blend of manchego and asiago cheeses.  We like to buy them in chunks and shred them ourselves. 

side bar:  the cheese stays nice and fresh if

after to shred some, you wrap in plastic wrap,

then into a sandwich bag.  By shredding your own

cheese, you avoid buying the pre-shred which

most often has at least one or two preservatives

and non-caking agents added...

One of the best meals of our lives started with this bottle of wine.  Chef Michael Carlson of Schwa introduced us to this blend out of Spain.  A great summer wine, chilled in the fridge.