Chicken Fajitas

(I apologize for the low quality photos- camera has been dropped one to many times by kiddos and finally died, so I resorted to iPod photos)

I love this recipe. My mom has been making it since I was a teenager and it is easy and fabulous. I love food that is visually appealing and colorful.This is gorgeous. Most everything in this is a pantry/fridge staple. So you just have to pick up the veggies and you are set! If you don't have time to marinate for the full hour, don't worry! It will still taste great!

Ingredients:
1/4 cup(60ml) lime juice
1/4 cup(60ml) Worcestershire sauce
1/4 cup(60ml) oil
1/4 cup(60ml) salsa (if you have it- I usually don't so I just add 1/4 cup of pico de gallo instead; tomatoes, cilantro, onions)
1 tsp(5ml) liquid smoke
2-3 tsp(10-15ml) garlic
1-2 chicken breasts ( I usually use 1 but you can use two if you like your fajitas meatier)
1 each yellow, red and green bell peppers, sliced
1/2-1 onion, sliced
1 tbsp(15ml) cornstarch
2 tbsp(30ml) water
salt to taste ( about 1 tsp/5 ml)

 Directions:

Add lime juice, Worcestershire sauce, oil, salsa(or Pico de gallo),liquid smoke  and garlic to a bowl.

Cut chicken into matchstick like strips.

Add to marinade.

Mix to combine. Let sit for 1-2 hours in the fridge.

Cut peppers and onions into thin strips.

Heat a wok over medium/high heat. Add marinade and chicken and cook for 3-4 minutes.

Add peppers and onions.

Stir to combine.

Cook an additional 5 minutes, stirring every minute so that the vegetables cook evenly.

Turn off heat. Make a well in the middle of your chicken pepper mixture.

Add cornstarch mixed water. Stir to combine.

Turn heat back on and cook for an additional minute.

Serve in tortillas with cheese, salsa/pico de gallo, and/ or sour cream

Cilantro Lime Ranch Salad Dressing

In the western U.S where I hail from there is a small restaurant chain called Cafe Rio. It is the favorite Fresh-Mex restaurant of a whole lot of people I know. Whenever all my family gets together (3 siblings plus spouses) we have to have at least one "Cafe Rio" night. This involves, making guacomole, shredded chicken or pork, cilantro rice, Mexican black beans, pico de gallo and this salad dressing. Tonight we didn't go all out with all the usual Cafe Rio stuff. Instead we just ate it over barbarcoa pork Mexican salads with the cilantro spicy rice I posted earlier, pico de gallo and shredded cheese.
This is another recipe that I've had to "china-fy" (to use my friend Josette's term)
But the alterations work and it is amazing! It will keep for a week after it is mixed. In our house it is always all gone within two days.

Ingredients:
Two 100 g containers of plain yogurt
1 packet of ranch dressing mix (or equivilant - I bring over the big container from the States and then just measure out enough powder for one batch of dressing. I haven't looked but I'm pretty sure City Shop carries individual packets of ranch dressing mix)
2 tbsp lime juice
1 small tomato, seeded (just cut the top off and then squeeze out the seeds and pulp and discard them into the trash)
1 clove garlic
1/2 a hot green pepper, diced.
good bunch of cilantro
2 oz cream cheese

Directions:

Assemble all of your ingredients.

Add everything to the blender except the cream cheese and blend until smooth.

Add 2 oz (or 1/4 of a brick of cream cheese) to the blender. (if you want to omit the cream cheese for calorie counting purposes, feel free. Your dressing will be a lot more runny and will lack thickness, but it will still taste great)

Blend until smooth.
Serve over your favorite taco salad or add to the filling of homemade burritos.