Friday, December 21, 2012

Honey Lime Chicken Fajitas

 I rarely go to Mexican restaurants anymore, because it is so easy to make delicious Mexican food at home. This recipe takes ordinary chicken fajitas over the top. The combination of the sweet honey with the zippy lime juice and authentic seasoning brings so much flavor to this chicken, which is made to be wrapped up in warm tortillas with sauteed onions and peppers. Don't forget the salsa!

Honey Lime Chicken Fajitas
A sweet and zesty marinade coats tender chicken.
Serves 4

1/2 cup lime juice, from about 4 limes
1/3 cup honey
6 garlic cloves, minced
1 tsp. cayenne
Salt & Pepper
1 T canola oil
1 pound boneless, skinless chicken breasts
Flour tortillas, cheddar cheese, sauteed onions, and sauteed peppers, for serving

Combine lime juice, honey, garlic and cayenne in a large bowl. Sprinkle in salt and pepper. Add chicken breasts and toss to coat. Marinate in the fridge for at least 30 minutes.

Pre-heat oil in a grill pan or skillet over medium-high heat. Add chicken breast and cook on each side until done, about 5 minutes per side. Remove from pan and let rest for 5 minutes, then slice in strips. Serve with warm flour tortillas, cheddar cheese, sauteed onions, and sauteed peppers.

Recipe by Sarah Lang

Wednesday, December 12, 2012

Year-Round Salsa

Salsa is so delicious in the summer when the tomatoes are ripe, but what about the winter? I still crave that fresh tomato taste of zesty salsa, but don't want to use bland tomatoes. The solution is in the pantry, as canned tomatoes are perfect for salsa! Break out your food processor, dump everything into the bowl, and blend it up. You'll have delicious, fresh salsa all year round, that tastes so much better than jarred!

Year-Round Salsa
Fresh and flavorful, and made with ingredients in your pantry!
Makes 3 cups

1/4 cup cilantro leaves
1/2 of an onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeds removed (unless you want it spicy!)
1/2 of a green bell pepper, chopped (optional)
1 32 oz. can crushed tomatoes

1 tsp. salt
2 T. lime juice (1 lime)
1/2 tsp. cumin
1/2 tsp. sugar

Put the cilantro, onion, garlic, jalapeno and bell pepper in the bowl of a food processor or blender, and pulse a few times to combine. Add tomatoes, salt, lime juice, cumin and sugar, and blend until totally mixed, about 10 seconds. Taste for seasoning and add more salt or sugar, if needed. Pour into a bowl and refrigerate until ready to serve. Serve with tortilla chips.

Recipe by Sarah Lang