Chicken Fajitas, Fresh Pineapple, Brazilian Lemonade and Our Traditional Sunday Sundaes

I LOVE fajitas. Like, a lot. I really LOVE this recipe, too. I probably make fajitas too much and I'm sure it drives my husband crazy, but I love them. I grill my chicken on my cast iron grill pan and my onions and peppers in a separate skillet. Other than that I follow the recipe. So yummy.

Tonight I also made some Brazilian Lemonade to go with our dinner. My sister posted on Facebook a few weeks ago about eating at Tucanos (our favorite Brazilian restaurant) and ever since then I've been craving their food and their lemonade. Since I have no idea how to make their amazing food I just settled with making their lemonade. Simple and delicious. Oh, but please don't forget to strain your lemonade. I forgot to one time when we had company over. Um, that was a tad embarrassing.

We're big on food traditions around here. Every Sunday we make the kids an ice cream sundae. They get to choose whatever toppings they want and it can sometimes get a little crazy. My two-year-old was loving his sundae so much tonight that he was scooping out the last little bits of ice cream with his hands. Wouldn't want to be wasteful.

Fajita Marinade
recipe courtesy of Our Best Bites

1/4 C fresh lime juice
1/3 C water
2 TBSP vegetable oil
2 cloves garlic, pressed or finely minced
3 tsp vinegar
2 tsp soy sauce
1/2 tsp liquid smoke
1 tsp salt
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp onion powder

For the Fajitas:
-Boneless skinless chicken breasts, sliced thin (about 3 large ones). Steak is also great.
-Bell Peppers (about 3 large ones--red, yellow or orange), quartered
-1 Onion (white or red), sliced 1/2 inch thick

Mix all that stuff up and place in a zip-lock bag. Before you put the meat in, reserve a little marinade to use when cooking. Then toss in the chicken or steak. Marinade for at least 4 hours. Then grill meat, onions and peppers (drizzle onions and peppers with olive oil and salt and pepper) outside on the bbq, or indoors on a skillet (cast iron is best) or grill pan. Use the reserved marinade as you cook. When everything is finished cooking start slicing meat and vegetables.
Serve in tortillas alone, or with all the fixings: Black Beans, Guacamole, or diced avocado, Pico de Gallo, Sour Cream etc.

Brazilian Lemonade
2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water ice

Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice. Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice. Best if served immediately.