Grilled Fajita Smothered Buffalo Steaks

In an attempt to keep up with the garden, I was trying to think of a dish that uses peppers. I wrote the recipe for two bell peppers, but don’t be afraid to try different combinations of smaller ones! My version actually had 2 Italian roasters, an Anaheim, a Serrano, and a habanero.
2 buffalo medallions
1 medium onion – chopped
2 bell peppers
1 ear of corn – husked
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder

1. Preheat grill to medium high heat. Grill peppers and corn until browned on all sides.
2. In a small bowl, mix dry spices. Use about half to rub the buffalo steaks. Grill for about 7 minutes per side.
3. In a large frying pan, heat the olive oil and add the onions. Cook until browned.
4. Cut the peppers open and remove the stems and seeds. Cut the corn off the cob. Add peppers and corn to the onions and add the remainder of the dry spices. Allow to cook for one minute to blend flavors.
5. Pile peppers, onions, and corn on top of the buffalo steaks and enjoy!

Chicken Fajitas on a Stick

Mmmmmmm, Mexican food! It doesn’t have to be dripping in fat and calories. Skip the cheese, sour cream, and tortillas and enjoy this intensely flavorful dish without the guilt! Have non-paleo members in your home? Serve over rice for them with the dairy goodness on the side.

1 pound chicken (breast or boneless skinless thighs)
3 peppers of varied colors
1 large onion
1 Tbsp. olive oil
Juice of 1 lime
1 tsp. lime zest
1 clove garlic – minced
1 tsp. cumin
1 tsp. chili powder

1. Cut chicken, peppers, and onions into 1 inch pieces and transfer to a large mixing bowl.
2. In a small bowl, blend remaining ingredients and toss with the chicken mixture. Transfer to a ziplock bag and refrigerate for at least one hour.
3. Soak bamboo skewers in water and preheat grill to medium high. Skewer alternating pieces of chicken, peppers, and onions.
4. Grill for 12-15 minutes until done while rotating frequently.