We were in some sort of sporting goods store the other day (not for me are you kidding) and we saw this little desk advertising tree permits. There was a line of men at the desk waiting their turn. I asked Garr, “What does tree permit mean?” He answered, “Oh you can cut down your own Christmas tree here.” …………………………………………………….. Now maybe this happens in lots of places that are overrun with Evergreens, but I’m not really up to date on my forestry shenanigans. Like, I thought only Clark Griswold cut down his own Christmas tree. We, however, do not have a freshly chopped tree in the living room. We’ve got a 3 ft., pre-lit Big Lots special. $16 – effing bargain. I don’t really think it matters how you decorate, though, as long as your surrounded by people you love & FAJITAS!!!!!!!   Time: 25 minutes (prep + cooking) | Serves: 3-4 Ingredients:

• 1 lb. of boneless, skinless chicken breast or tenders, cut in chunks
• 1/4 cup of Sriracha or hot sauce
• 1 tsp. of cumin
• 1 tbsp. of chili powder
• 1 tbsp. of garlic powder
• 1 tsp. of onion salt
• 1/2 tsp. of crushed red pepper
• S+P, to taste
• 1 tbsp. of olive oil
• 1 green bell pepper, cut in thin strips
• 1 red bell pepper, cut in thin strips
• 1 onion, cut in thin strips
• 1 can of mexican corn
• Juice of 1 lime
• 8 whole wheat tortillas, for serving
• Mexican cheese, for serving
• Mexican rice (I had leftovers from Thanksgiving, for serving
• Cilantro, for serving

How to:

• To a large, sealable bag, add chicken + sriracha + cumin + chili powder + garlic powder + onion salt + crushed red pepper + S+P
• Seal and press seasoning into chicken until it all looks coated
• Let marinate in the refrigerator for 20-30 minutes
• Heat olive oil in a skillet over high heat
• Add chicken + all juice from the bag
• Cook for 6-7 minutes or until chicken is cooked through
• Add peppers + onion + S+P, cook until almost soft
• Add corn & warm through
• Serve with warm tortillas + cheese + rice + cilantro + any other goodies your heart desires!