Name: Jalapeno-Smoked Chicken Fajita with Grilled Onion Guacamole
Ingredients: 4 Whole boneless; skinless chicken breasts; 1 lg Onion; peeled, sliced; 2 Shallots; peeled, chopped; 2 Cloves garlic; peeled, minced; 3 Jalapeno chilies; 2 Seeded; all 3 finely chopped; 1 bn Fresh cilantro; chopped; 1 1/2 ts Crushed black pepper; 1/8 ts Cayenne pepper; 2 ts Salt or to taste; 1 1/2 c Dark beer; 1/2 c Corn oil; Grilled Onion Guacamole; Watermelon Pico de Gallo; 8 Warm flour tortillas; Fresh salsa; Grated cheddar cheese; Sour cream

Let's use the idea of "binding Satan," which is taught in some churches as a norm for Christian living. In Revelation 20:1-10 we read that Satan will be bound for a thousand years, later released for a short time, and finally thrown into the lake of fire (hell) for eternal punishment. In other words, it seems quite clear that until Satan is bound for the thousand years, he is not bound. He will not be bound until Scripture says he will be bound. The 1000 years of Revelation 20, when the Lord returns to this earth to set up His millennial kingdom, is a future event. Therefore the "binding of Satan" today is really unscriptural terminology and unscriptural practice, even though the intent may be for the glory of God. Christians who spiritualize the 1000 years of Revelation 20 to the present "Christian age" (the "amillennial" view of Revelation) are inconsistent if they call for the "binding" of Satan. If Revelation 20 is in the present time, then Satan is already bound by God, and he doesn't need to be bound again and again by Christians! Any way you look at it, "binding Satan" shouldn't be part of normal Christian conduct today.

David Reid

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		New, Text, Import	1	Servings

INGREDIENTS

4		Whole boneless; skinless chicken breasts
1	lg	Onion; peeled, sliced
2		Shallots; peeled, chopped
2		Cloves garlic; peeled, minced
3		Jalapeno chilies
2		Seeded; all 3 finely chopped
1	bn	Fresh cilantro; chopped
1 1/2	ts	Crushed black pepper
1/8	ts	Cayenne pepper
2	ts	Salt or to taste
1 1/2	c	Dark beer
1/2	c	Corn oil
		Grilled Onion Guacamole
		Watermelon Pico de Gallo
8		Warm flour tortillas
		Fresh salsa
		Grated cheddar cheese
		Sour cream

INSTRUCTIONS

In a medium bowl, combine chicken breasts, onion, shallots, garlic,
jalapenos, cilantro, black and cayenne peppers, salt, beer, and oil.
Marinate for 2 hours at room temperature.
Prepare smoker for cold smoke. Remove chicken from marinade and cold smoke
with as little heat as possible for 15 to 20 minutes. Then return to
marinade for another hour.
Prepare grill. Make sure grates are clean and lightly rubbed or brushed
with oil.
Remove chicken from marinade and place on hot grill. Cook for 4 minutes.
Turn and grill other side for 3 minutes or until chicken is cooked through.
When cooked, cut into small strips.
Place a julienned chicken breast, Grilled Onion Guacamole, and Watermelon
Pico de Gallo on each of four serving plates. Pass warm flour tortillas.
You may also serve as condiments fresh salsa, grated cheddar cheese, and
sour cream.
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE
Recipe by: DEAN FEARING #HE1A10
Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18,
1997

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