Chicken Fajitas

Chicken Fajitas


2 skinless boneless chicken breasts
1 yellow or red bell pepper sliced
2 onions cut into slices
2 tsp canola oil
2 tbsp water
1 cup Maseca Tortilla Flour
Salt & Pepper
1 tsp chili powder

1. Heat up skillet and add canola oil.  Cook chick breast until done.

2. Add onions and peppers and cook for 4-5 minutes.

3. Add chili powder, 2 tbsp water, salt, and pepper. Cook for 1-2 minutes.

Tortillas

4. Mix Maseca flour with water and salt as per directions on package. You can easily find Maseca at Sobey's.

5. Make small balls of dough (golf ball size) and place aside.

6. Place dough balls in tortilla press. You can also use a cast iron pan or a rolling pin. 

6. Cook tortilla in a pan (medium heat) for 1 minutes each side.

7. Place chicken & pepper mix into a tortilla.  Top with salsa or guacamole if you like.

Mixed Greens with Steak

Leftover steak is great for salads!  I made this simple and tasty salad in under 10 minutes today.  Nice, light, crisp and fast.

Ingredients (makes two large salads)
1/2 a head of Boston Red Leaf Lettuce
1 pkg of dandelion greens
1 pkg of Mizuna lettuce
1 cup sliced cucumber
8 mini-tomatoes
8 oz tenderloin steak
3 oz shredded Parmesan cheese
4 tbsp Annie's Avocado dressing (any clean dressing fine)

Directions
1. The steak was leftover but if making it from scratch season the steak and cook to your preference.
2. Chop, wash and spin-dry lettuce.
3. Cut up the cucumber and tomatoes and combine to lettuce.
4. Add dressing of choice and mix the salad. I bought Annie's new Avocado dressing for lazy days (Monday's!) and it is good.  It has quite a bit of kick (spicy) and is great with the steak.  Usually I just use olive oil, sea salt and vinegar but this Avocado dressing was calling to me.  You can find it at Whole Foods and anywhere else Annie's is carried.

5. Heat up steak and place on top of salad.
6. I shredded and baked 3oz of Parmesan cheese to add to the top of the salad to add a bit of extra flavor and texture.

Tosca Reno Black Bean Maui Soup

Tosca Reno's Black Bean Maui soup is delicious and super quick and easy to make!  I've been making it for years now and my 6 year old is obsessed with the soup.  I like making this soup when I am late from work (like today) and want to cook something wholesome.  In 30 minutes this soup is on the table.

 
--> Ingredients:
2 Tbsp extra virgin olive oil
2 ribs celery, coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
2 cloves garlic minced
1 tsp cumin
1 tsp oregano
1 tsp basil
1 tsp chili powder
4 cups low-sodium chicken or vegetable stock
2 15oz cans black beans, rinsed and drain
1 15oz can diced tomatoes
1 cup fresh or frozen corn kernels

Directions:

In large skillet, heat olive oil over medium heat. I like to use a cast iron skillet - my next purchase will be a cast iron dutch oven.

 Add celery, carrot, onion and bell peppers. Saute until onion becomes translucent, about 8 minutes. Add garlic and spices. Cook another 2 mins.

Add stock or cooking liquid, beans and tomatoes. Bring mixture to a boil and then reduce heat. Cover and simmer 20 minutes. Using hand held blender, puree soup to desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper. Serve hot.

I like to top with Parmesan crisps that I make like Giada.  The soup is even better the next day!