Lime Chicken Fajitas!

Who doesn't like fajitas? These are so good, that the next night after we had them I said to Mark- is it wrong if we have fajitas again? and he said - no! I'll make them! 

Well, I wasn't going to argue with that!

 You will need:

4 boneless chicken thighs, sliced

1 lime

1 lg onion, sliced into large round slices

1 gr. pepper or red in slices

two cloves fresh garlic

olive oil

1 pkg. flour or corn fajita tortillas

Sour Cream

1 Avocado

Pico de Gallo (see below)

In a large frying pan  heat several Tbs. olive oil. Add 1 crushed garlic clove and the sliced onion. After a minute or two, add the peppers.

Add salt and pepper, fry till the onions and peppers are brown on the edges and carmelized.

Remove from pan. 

Add chicken and another Tbs. olive oil. Add the other clove of crushed garlic. Season with salt and pepper and juice of one lime. Fry until chicken slices are well-done and starting to get a little crispy and brown. (This is why you are using dark meat, not light, the meat will not dry out too much).

Toss with onions and peppers and spoon all into a serving dish. 

Heat your tortillas. Call everyone to the table, and serve with sour cream, a slice of avocado and Pico de Gallo. This is what mine looked like just before I gobbled it up!

Mmmmm it was good!

 

Pico de Gallo Recipe

I just started making this stuff and I could eat it everyday. So fresh and tasty!

1/2 lg onion, minced

1 Tomato

Tbs/ Lime or lemon juice

few Tbs. fresh cilantro (more is better!)

salt & pepper

South of the Border Pizza

I will admit (and the picture proves it) that I really don't know how to make nice edges on my pizzas (and I'm too lazy to shred the lettuce). They taste great, though! This recipe makes two pizzas, but I cut it in half for our small family.

South-of-the-Border Pizza

▪ 1 tablespoon cornmeal

▪ 1 loaf (1 pound) frozen bread dough, thawed

▪ 1/2 pound lean ground beef

▪ 1 medium onion, chopped

▪ 1 sweet yellow pepper, chopped

▪ 1 garlic clove, minced

▪ 1 can (16 ounces) fat-free refried beans

▪ 1 cup salsa

▪ 1 can (4 ounces) chopped green chilies

▪ 1 to 2 teaspoons chili powder

▪ 2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

▪ 2 medium tomatoes, chopped

▪ 2 cups shredded lettuce

Coat two 12-in. pizza pans with nonstick cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle. Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned.
Meanwhile, in a skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately. Yield: 2 pizzas (6 slices each).

Authentic Beans and Rice

So the only reason I say these are authentic is because: once in New Haven me and my friend, who was from Brazil, took dinner to a woman who was from Mexico, and I made this recipe. Later she was surprised to hear that I had made the beans and rice, and not the Brazilian lady! Anyway, this is one of Mark's favorites, and every time I make it I am surprised again at how good plain old beans and rice can be.  It's just so good. We usually have it for the whole meal, but it makes a nice side to enchiladas and stuff- only you will end up just wanting the beans and rice. Make a lot, everyone will want seconds. Ok now that I've totally talked it up here goes:

Like most good dinners it starts with

1 onion, chopped

2 cloves crushed garlic sauteing in 

acouple Tbs. of olive oil.

cook a few minutes, add

1 chopped green bell pepper

1 Tbs. Oregano

cook till veggies are tender on  med. heat

add:

two 15 oz. cans black beans

two Tbs. white vinegar

1/2 cup water

2 pkts.  Sazón Goya without Annatto. (This seasoning makes all the difference, find it with the Goya/mexican food products. Annatto is just a reddish coloring, will make the beans more red if you do use it.)

 

Let this simmer on low about half an hour get the flavors to come out.

In the mean time cook a pot of long grain rice. Spoon the beans over the rice, the rice will soak up all the sauce and taste sooo good.

*Even though this recipe seems heavy on the onions/ garlic/ bell pepper, it turns out pretty mild. Just rich flavor. My picky 4 year old eats it by the bowl full!

So there you have it.

Tastes great.

Healthy for you.

Cheap to make.

follow-up-

so a lot of people have been asking where to get this Goya seasoning. I found it at Wal-mart, it comes in a little flat, cardboard box in the Mexican food area, where the spices/ seasonings are. There are about 8 little foil packet inside. Turns out McCormick also does a version called Sazon, in a red box.