The real reason for our Monday night dinner was because Lindsay was using my kitchen (her oven went psycho) to bake a raspberry cheesecake for my neighbor. She is serving them dinner tomorrow night. Our neighbor purchased a meal from her as part of our parade of tables fundraiser for missions at church.
Below is a picture of the table I decorated for parade of tables. My table theme was "Zainy Zebra." Parade of Tables was a lot of fun and we raised over $10,000 towards missions.
Our Speaker was Rachel Lee Carter. She is currently Mrs. North Carolina and has a ministry called Modeling Christ. Her ministry focuses on teaching modesty, purity, evangelism and Christian Identity. What a great message for girls today! Parade of Tables was such a wonderful night. I am already looking forward to it next year.
This was one of my favorite tables of the night. The theme was green apple.
Here is the recipe: (I am not domesticated by any means)
2 tablespoons vegetable oil, divided use
1 cup quartered, sliced onion
1 cup green OR red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-ounce) package ORTEGA® Fajita OR Taco Seasoning Mix
1/3 cup water
10 (6-inch) flour tortillas, divided use
2 1/2 cups 4 cheese Mexican blend, divided use
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Cook in a quesadilla maker for 3-5 minutes.
Fill or top with tomatoes, lettuce and sour cream. I served them with Mexican Rice and Chips, queso and salsa.