chicken fajitas

Chicken Fajitas

4 chicken breasts, sliced

1 medium sized onion

2 peppers (any color will do)

McCormick Taco Seasoning (amount to taste)

Corn tortillas, heated to warm

Cook up your onion in a tablespoon of oil until tender and add chicken. Once chicken cooked through add peppers and seasoning and simmer at low-med temperature for about 15 minutes or until peppers are slightly tender. Serve with any desired topping in warm corn tortillas. I like topping mine with cheddar cheese, salsa, sour cream, and tomatoes with a side of refried beans.

salad

Salad

I have eaten this salad at a couple of parties this year.

Spring Mix of Greens
ripe avocados, sliced
strawberries, sliced
candied walnuts or pecans (just toss in pan with butter and sugar)
Raspberry Vinaigrette Dressing (desired amount)

Mix all ingredients and toss. Serve as soon as possible for freshest taste.

RAD! Winner

WINNER:

Congratulations Catholicmommy!!!!


Email me your address and I will pass it along to my contact so you can get your copy right away.

R.A.D.

Readership Appreciation Day II


This time it's an awesome Gluten-Free Restaurant Guide!


Triumph Dining published The Essential Gluten-Free Restaurant Guide, The Essential Gluten-Free Grocery Guide, and dining cards for 10 different cuisines. They just published the 3rd edition of their Essential Gluten-Free Restaurant Guide, which is today's give-a-way.


You can check them out and find out more at http://www.triumphdining.com/


Leave a comment by Wednesday at midnight.
A winner will be randomly chosen.

gf cookies again

This recipe again, just with chocolate chips instead. Never gets old!

Masitas De Cerdo Fritas

My husband made this recently and I love it. Of course, Frank's hot sauce made it even better.

MASITAS DE CERDO FRITAS

Fried Pork Chunks

2 1/2 lb. fresh pork loin

12 garlic cloves, peeled and crushed

1 large onion chopped

1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)

2 cups water

1 cup olive oil

1/2 teaspoon salt

1/2 fresh onion sliced into rings

lime wedges

1 teaspoon oregano

1 teaspoon cumin

Cut pork into 2 inch chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator. Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away -- about 30 to 45 minutes. Brown the pork in the oil until crispy on the outside -- DO NOT overcook! Add onion slices and saute briefly. Garnish with lime wedges. Serve with rice and plantains. You might want to say that it came out dry and that next time, I'm going to slow cook it to make it nice and tender and then brown it in olive oil to make it crispy.

Bread

Since opening up kill.the.gluten in April of 2007, we have gotten well over a dozen emails asking us about bread. How to make it, special tips, and guidance. I am honest to say I will never be an expert on making bread. I buy gluten-free bread from Whole Foods. I am a bit of a cheater that way. Maybe someday I will have the desire to tackle such a feat. And when I do, I will check out this excellent post about making bread over at gluten a go go.

So those of you yearning to make bread, give her site a go!

Italian Chicken and Potatoes

Sorry for the bad photo, we were eating dinner so fast cos it was so yummy that I forgot to take a photo until the last piece of chicken was being devoured. Simple crock pot recipe! Better photo and recipe ready for tomorrow (Cuban meal!).

Italian Chicken and Potatoes

4 chicken breasts
1 cup Italian dressing (I probably added another cup to entirely cover the chicken)
1 cup grated parm cheese
4-6 peeled potatoes, cut into wedges

Put all ingredients into crock pot on low 6-8 hours. Stir around occasionally. I like to serve it with a salad. Might be good with corn or steamed carrots on the side.

Chicken Peanut Mole with Cilantro Rice

Recipe and photo from Marci in Texas. Thanks Marci!

Chicken Peanut Mole with Cilantro Rice

Mole Ingredients:
2 chicken breasts (I just use 1) cut in 1/2" strips
1 c. chopped onion1 t. chopped garlic
1 (14 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes and green chiles (I use a 10 oz. Rotel can)
1-3 teaspoons chili powder, to taste (I use 2)
1/4 c. creamy peanut butter
1 T. baking cocoa
1/4 t. cinnamon
2 T. chopped cilantro

Rice Ingredients:
4 cups cooked rice
1 t. cumin
1 t. salt (can be ommitted)
1/2 c. Sweet Orange Marmalade (I use the Walmart brand and it is great)
2 T. chopped fresh cilantro

Directions for Mole:
- Spray skillet and cook chicken over medium-high heat until golden brown. Remove from skillet.- Spray skillet again. Add onion, cook until softened. Add garlic, cook additional minute.- Stir in broth, tomatoes, chili powder, peanut butter, cocoa, and cinnamon. Bring to boil, reduce heat to a simmer.- Place chicken in sauce. Cook uncovered for 5 minutes to combine flavors.(Sauce may be pureed in blender until smooth if desired - I haven't tried it personally.)

Directions for Rice:- Cook rice as directed but add cumin and salt. - Once rice has cooked add marmalade and cilantro; combine ingredients with fork.

We love the combination of the spicy sauce and the sweet rice!