Category: Home Cooking

Home Cooking With The Cookes : Cilantro Lime Chicken Fajitas

Cilantro Lime Chicken Fajitas 

  • 1 1/4 cups coarsely chopped fresh cilantro
  • 3/4 cup olive oil
  • 5 tablespoons fresh lime juice
  • 2 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons ancho chile powder
  • 6 skinless boneless chicken breast halves
  • 3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
  • 3 large yellow bell peppers, cut into 3/4-inch-wide strips
  • 2 red onions, sliced into 1/2-inch rounds
  • 12 8-inch flour tortillas

  • Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
  • Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
  • Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
  • Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
I give it 3 out of 5 Lobsters:


I was happy with these fajitas, but the flavor could have been a little bit better. I’m not sure if the marinade ingredients were just off, but it didn’t really taste very limey. We used store bought lime juice, that could have been one reason why. If we had real limes we could have juiced them over the finished fajita or chicken before eating. We also didn’t have a food processor or blender to puree the marinade.

I’m not really a vegetable in my fajita kind of guy, but I didn’t really mind the vegetable choices in this dish. They were very flavorful when grilled. You could taste the spice of the chili powder and cumin, but it was not overwhelming.Would probably make this again.

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Home Cooking With The Cookes – Warm Bacon Potato Salad

 Warm Bacon Potato Salad



  • 3 pound medium boiling potatoes, scrubbed
  • 3 tablespoons white-wine vinegar
  • 1/4 pound bacon (5 slices)
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh chives


  • Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
  • When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
  • Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
  • Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.


I give it 4 out of 5 Lobsters:


I am a big fan of the potato salad and have tried many different varieties over the years. One of my favorite kinds is my Mom’s German potato salad. I do prefer warm potato salad so I figured I would give this recipe a shot.

This version of potato salad was pretty good. I would have like a little bit more vinegar taste overall. We also cooked the potatoes a little too long. Other than that I really enjoyed this dish. Would Make This Recipe Again For Sure.


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Home Cooking With The Cookes – Best Ever Egg Salad Sandwiches

Tracy and I decided to start making our own meals at home. This is the first dish that we chose to make. It was a fairly easy process. Tracy and I boiled the eggs the night before, but you can do it just before you make the sandwiches if you want. These may not be the best ever egg salad sandwich, but they are pretty good. I wouldn’t really know, I have only had two styles of egg salad sandwiches in my life, this and the one from Stanley J’s. The flavor was good, but next time I would probably put in less olives as the eggs tasted a bit too much of the olive juice. The stuff that goes in with the eggs make the sandwich taste less like a mush of eggs and more like the combination of ingredients that went into the mix.  A great toasted sandwich from the toaster, might be even better in a sandwich press.
Would make this recipe again for sure.

I give it 4 out of 5 Lobsters:


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