Tag: avocado

Oven Fajitas

Fajitas are one of those dishes that you can serve and even the pickiest of eaters can find something to eat. However, they can be intimidating to make at home. Now that Sheet Pan Meals are trending, it is so much easier and the clean up is cut in half.

This is an easy recipe to double or triple

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Half way to great Fajitas. Just turning the chicken and tossing the veggies one more time.
Oven Fajitas
Print Recipe
Servings
4
Servings
4
Oven Fajitas
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat your oven to 425° In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika. Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
  2. On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
  3. Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade. Roast Veggies and chicken in oven until cooked through and soft, 15-20 minutes.
  4. Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, too warm. Flip them once then wrap in a foil to keep warm.
  5. Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.
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The Last Hold of Summer

 

Chicken Pallard with Rustic Corn, Tomato Salsa
Chicken Pallard with Rustic Corn, Tomato Salsa

I love to be the first one at my local Farmer’s Market on Saturday mornings. There is a coolness to the morning air that lets you know Fall is on its way. Sometimes the farmers are still setting up and your chat will be more relaxed than when they are trying to make a quick sale and onto the next “neighbor”. This past weekend as I was strolling through my Farmer’s Market, I was in awe of the beautiful corn and tomatoes. Then the gorgeous fruit of the summer struck me too. Even though, I know some things have already peaked, it sure felt like everything was leaping off the table as if to say “pick me!”.

So I bought those beautiful tomatoes, some sweet fresh corn and the last of the summer blackberries. I also bought some avocados and peaches. As I am writing this I can smell all the freshness. YUM!!! The truth is we don’t spend a lot of time canning and preserving, since we have beautiful produce, year round. Nonetheless, I wanted to feature this beautiful bounty as a slow goodbye to summer.

I grilled chicken, which I had pounded thin (pallard) with just a little bit of lemon, lime, olive oil, salt & pepper. Then I made a rustic corn and tomato salsa to serve over it. The greatest part of the salsa was grabbing whatever I had in my kitchen to add to it. This type of cooking is perfect for using up herbs, vegetables and even leftovers.

I was so excited to share my bounty that I grabbed a shawl; a few friends and we sat outside, on a slightly cooler evening and enjoyed the flavors of the season. Don’t forget a glass of crisp white wine, too!

Rustic Salsa

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I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.

Rustic Salsa

Print Recipe

I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.

Ingredients


Servings:

Instructions
  1. The truth is mix it all together in a bowl and serve it over any kind of meat. As I said above I pounded chicken thin and gave it a squeeze of fresh lemon and lime juice with a little olive oil , some salt and pepper and grilled fro about 3 minutes on each side. You could easily do fish or steak too.

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Tu necesitas trator algo nuevo! Cinco de Mayo edition.

If you don’t speak Spanish, that is try something new! Cinco de Mayo is this week and most of us are planning some sort of celebration, especially here in California.  A quintessential ingredient for any Mexican fiesta is Guacamole.  By definition guacamole is avocado sauce, but it has been americanized over time and is more a dip than a sauce.

There are lots of really good remade guacamoles on the market.  I propose that if you have any time at all that you try something new and make it yourself.  I get constant compliments on my “homemade” guacamole and I have an excellent shortcut.  I use store bought pico de gallo!

The basic components of guacamole are avocados, lime juice and sea salt.  That’s about all my kids would want in it.  My version is a little more complex but you can totally jazz it up.  Pico de gallo (pico) is chopped tomatoes, onions, jalapeños and cilantro.  It’s pretty easy to see where the variations and creativity start to play.

I like my guacamole on the chunky side so all I need is a fork and bowl.  You can use a molcajete, which is basically a Mexican mortar and pestle. If you like a really smooth guacamole, you can use a blender or food processor.IMG_3181

I smash my avocados but leave them somewhat chunky.  Then I add about 2 tablespoons of pico per avocado and mix it well.  I continue to add the juice of half a lime and even some reserve juice from the pico.  I add sea or kosher salt, a little at a time.  DON’T over salt.  Boom!  You’re done.

As I said earlier, there are all sorts of ways to get creative.  You can add cotija cheese or more heat.  Garlic is a nice addition too.  If you don’t like cilantro, use mexican oregano or basil.  I found a couple of ideas online that sound great, too.  Try adding sour cream for a creamier guacamole with a little tang.  I love the idea of adding toasted nuts for some crunch.  A traditional nut would be pepitas, but use your favorite.  If you want a smoky flavor, try roasting your tomato and jalapeño before chopping them.  Most importantly, make it your own and enjoy!

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