Thursday, September 9, 2010

Garlic Lime Chicken Fajitas

Submitted by Marcia Brisson via McCormick
This recipe is not on their website. I even called about it! I have copied it down lovingly for you :0)

1 tsp. Minced Garlic (dry)
1 tsp. Minced Onions (dry)
¾ tsp. Ground Cumin
¾ tsp. Oregano Leaves (dry)
½ tsp. Cilantro Leaves (dry)
½ tsp. Coarse Ground Black Pepper
½ tsp. salt
¼ cup lime juice
¼ cup orange juice
2 tbl olive oil
1 ½ lbs. boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)

1. Mix juices, oil, and all spices & salt into a small bowl
2. Reserve 1/4 of marinade
3. Place chicken into a large resealable bag or dish and add the 3/4 of the marinade. Make sure pieces are well coated
4. Refrigerate 30 minutes or longer for extra flavor
5. Cook and stir chicken in a large heated skillet on medium-high heat until lightly browned
6. Remove from skillet
7. Add bell pepper and onions with the reserve 1/4 marinade
8. Stir about 5 minutes or until tender
9. Return chicken to skillet
10. Cook 2 to 3 minutes until all is well heated and well mixed with the marinade
11. Serve in warm tortillas and enjoy!

Notes: I love peppers so I added probably double what was called for and sprinkled in extra spices. Also, it is really good if you have some shredded cheese, sour cream, rice, beans, cut limes etc. for sides

Wednesday, September 8, 2010

Cranberry and Apple Stuffed Acorn Squash Recipe

Submitted by Marcia Brisson via Elana's Pantry

Serves 4 Portions Cranberry Apple Stuffed Acorn Squash

•2 acorn squash
•boiling water, or apple juice
•2 apples, peeled, cored and chopped into 1/4-inch pieces
•1/2 cup dried cranberries
•1 teaspoon cinnamon
•2 tablespoons melted butter or oil
•salt and fresh ground black pepper to taste, optional

Cut squash in half and with a spoon, remove pulp and seeds. In a large baking dish place squash cut-side down. Pour 1/4-inch boiling water into dish (or use 1/4 inch room temperature apple juice for extra sweetness). Place dish in oven and bake squash for 30 minutes at 350 degrees F

In a large bowl, combine apples, cranberries, cinnamon, butter, salt, and fresh ground black pepper to taste to make stuffing. Remove squash from the oven after the 30 minutes. Turn halves over and stuff center of each squash half with apple mixture. Return to oven and bake for 30-35 minutes (or longer) until squash and apples are tender