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Family Dinners

Summer is upon us, and Breckenridge is blooming before our eyes. With ample rain so far this year, summer seems to be as green as I can remember in my thirty-plus years in Breck. These gorgeous summer days create the perfect opportunity for vacation adventures and experiences with family and friends. Make sure to get out on a hike, go on an ATV adventure or make a day of enjoying the Gold Coaster on Peak 8; Epic Discovery opens June 18.

Summertime also reminds me of some of my favorite childhood memories as a kid—with family cookouts certainly at the top of the list. Something you may not know about me is that I’ve always loved cooking and regularly contributing to family meal preparation. There is something to be said about the sense of calm and meditative quality slicing and dicing in the kitchen can bring. Not to mention the precious time spent with your family discussing the day’s events.

Often, when traveling, I look for places where we can not only dine out but, more importantly, dine in. I love to find a place with a great kitchen, much like our resorts: full of all the creature comforts of home to continue the traditions of my family dinner. That is why this summer I want to present you with: “Mike’s Favorite Family Dinner Recipes” — from my kitchen to yours! I hope that sharing some of my recipes will inspire your family dinners while at home and at your home away from home in Breckenridge.

Let’s make this a summer to remember, where you get to cherish times spent with family and friends. From my kitchen to yours, bon appétit!

MAD’s Grilled Chicken Fajitas

(Secret is in the marinade rub)

I have a big family, so I will leave the quantities up to you.

Marinade Rub

Using 8-10 packets of your favorite Fajita seasoning (I use Old El Paso Fajita Seasoning)— mix with olive oil until a pasty consistency forms. Rub chicken breasts with the marinade and marinate in the fridge at least 30 minutes and up to 2 hours. Once ready, grill chicken.


  1. Once ready, grill marinated chicken then slice into strips.
  2. In a skillet, sauté bell peppers and onions (lots of onions) in butter, cooking until soft, about 5 minutes.
  3. Add chicken and toss until combined.
  4. In another skillet, add butter, riced cauliflower, salt and pepper, and sauté until lightly crisped. Add cilantro to taste.
  5. Serve with tortillas, cheese, avocado slices and squeeze fresh lime over the top.

Mike Dudick