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

Roasted Red Pepper Spread

My friend Christine served this spread at her son’s birthday party and I could not get enough of it. She served it as a dip with veggie sticks. I decided on a whim to try it in place of tomato sauce on pizza and it was amazing! You could serve it as a dip with crackers or pita bread. I also think it would be divine served over hot pasta with some grated parmesan. You must try this recipe! My mouth is watering just thinking about it. My hubby says that it makes the best pizza he has ever had. And I can’t think of a tastier way to sneak some more veggies into a meal. (*Bonus- this is a really inexpensive thing to make. I always find fresher veggies at the wet market than the grocery store. I made this last week and I bought three red bell peppers for 10 quai from my vegetable lady)

Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
2-4 tbsp water


Directions:
Preheat the oven to 150 degrees C.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large with the garlic, olive oil, salt, and pepper and spread on a baking sheet.

Slow roast for 1 ½ to 2 hours until the vegetables are soft, tossing several times while cooking. Cool slightly.

 Place the vegetables in a food processor or blender add the tomato paste and water and blend. Adjust seasonings as needed.

When we do pizza, I pile on the veggies. My boys love green peppers, black olives, tomatoes and onions. Sometimes I make it vegetarian pizza. Sometimes I sprinkle a little bacon or diced ham on it. Dee-licious!