Skillet Chicken Fajitas Wednesday, Dec 4 2013 

1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise
1/4 cup vegetable oil
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons chopped fresh cilantro
4 teaspoons lime juice
8 (8-inch) flour tortillas, warmed

Combine chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towels and season with spice mixture. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until well browned all over and cooked through, 6 to 8 minutes. Transfer to platter and tent loosely with aluminum foil.

Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Remove from heat and stir in cilantro and lime juice. Transfer to platter with chicken. Serve with tortillas.

Serves 4

Cook’s Country, October/November 2013, recipe card


Kung Pao Chicken Tacos Wednesday, Nov 6 2013 

6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Cooking Light, October 2012, page 106


Grilled Chicken and Vegetable Quesadillas Tuesday, Apr 30 2013 

1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
1 small orange bell pepper, cut into 1/2-inch-thick wedges
I also used 2 whole tomatoes

Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
4 (6-inch) flour tortillas
1/4 cup reduced-fat sour cream

Preheat grill to medium-high heat.

Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.

Arrange chicken, onion, and bell pepper (and tomatoes) on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.

Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

Cooking Light, May 2013

Serves 4 (serving size: 2 quesadilla wedges and 1 tablespoon sour cream)
Calories 310, Fat 13g, Saturated fat 6.1g, Monounsaturated fat 4.1g, Polyunsaturated fat 1.1g, Protein 26.8g, Carbohydrate 20.4g, Fiber 1.9g, Cholesterol 79mg, Iron 1.9mg, Sodium 552mg, Calcium 228mg


Grilled Shrimp Tacos With Pineapple-Jicama Salsa Wednesday, Jul 13 2011 


NOTE: Don’t let the shrimp marinate for longer than 15 minutes or the acid marinade will begin to “cook” the shrimp and turn them rubbery. We find it easiest to buy fresh pineapple that has already been peeled and cored, but you can also buy a whole medium pineapple and prep it yourself. To make this dish spicier, add the chile seeds.

1 medium ripe avocado, pitted and peeled
1/4 cup fresh lime juice (about 2 limes)
10 ounces jicama, peeled and cut into 1/4 inch pieces
10 ounces cored and peeled fresh pineapple, cut into 1/4 inch pieces
2 Tbsp minced fresh cilantro
1 jalapeno chile, stemmed, seeded and minced
2 tsp canola oil
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, butterflied, and with tails removed
1/2 tsp sugar
12 (6-inch) corn tortillas

1. Using a fork or potato masher, mash the avocado with 1 tablespoon of the lime juice until some small chunks remain. Season with salt. Cover and refrigerate until ready to serve.

2. Combine 2 tablespoons more lime juice, jicama, pineapple, cilantro, and jalapeno in a bowl. Season with salt to taste. Cover and refrigerate until ready to serve.

3. Heat the oil in a small skillet over medium heat. Add the garlic, chili powder, coriander, cumin, and cayenne and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and cool to room temperature, then stir in the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

4. Add the shrimp to the spice mixture and toss to coat. Cover and refrigerate for 15 minutes. Following the photo at right, thread the shrimp onto the skewers, then sprinkle one side of the shrimp with the sugar.

5A. FOR A CHARCOAL GRILL: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts).When the coals are hot, pour them in an even layer over half the grill. Set the cooking grate in place, cover, and open the lid vents completely. Heat the grill until hot, about 5 minutes.

5B. FOR A GAS GRILL: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)

6. Clean and oil the cooking grate. Place the shrimp, sugared side down, on the grill (over the coals if using charcoal) and cook (covered if using gas) until lightly charred on the first side, 3 to 4 minutes.

7. Flip the shrimp and slide them to the cooler part of the grill, away from the coals if using charcoal, or if using gas, turn all the burners to low. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes longer. Transfer the shrimp to a platter and remove them from the skewers.

8. If using gas, turn the burners to medium. Working in batches, place a few of the tortillas in a single layer on the grill and cook until warm, about 10 seconds per side.As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.

9. To serve, place 3 shrimp in a warm tortilla and top with 1 tablespoon of the avocado mixture and 1/4 cup of the pineapple jicama salsa.

PER SERVING: Cal 410; Fat 14g; Sat fat 1.5g; Chol 170mg; Carb 45g; Protein 27g; Fiber 8g; Sodium 450mg

Light & Healthy 2011, page 26

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