Tag Archives: guacamole

Tex-Mex Fajitas

I love dinners that you and your guests have to build yourself.  It is fun adding your own flavors to your meal.  I made fresh guacamole, and fresh salsa as a condiment.  I marinated both chicken and flank steak for this recipe so my guests had a choice.  I also sauteed onion slices and red pepper strips.

This recipe was taken from The Best of Bridge – The Best of the Best and more.

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2 lbs flank steak (1 lb serves 3 people) or 3 chicken breasts, skinned, boned and halved

Fajita Marinade
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup red wine vinegar (eliminate for chicken)
1/3 cup chopped onion
1 tsp sugar
1 tsp oregano
Salt and pepper to taste
1/4 tsp cumin
2 garlic cloves, minced
6 large flour tortillas

Toppings
Onion slices, sauteed
Green and red pepper strips, sauteed
Shredded lettuce
Guacamole, sour cream and salsa

1. Combine marinade ingredients in shallow casserole. Score both sides of steak. Add meat. Cover and refrigerate several hours. Remove from marinade and BBQ. Slice in thin strips across the grain. Wrap in warm tortillas with onions and peppers and any or all of the other toppings.
SERVES 6

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Guacamole

It amazes me sometimes at how old my blog is, but yet the recipes I make almost weekly just never end up here.

This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. I use 3 avacodos in my recipe since I take some out for my son, then I mix the rest with diced tomatoes which he doesn’t like.

I add 1/2 tsp of cumin and 1/2 tsp of chili powder.  I use either lemon or lime, whatever I have on-hand.

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Basic Guacamole:
2 Tbs fresh lemon or lime juice
2 medium-sized ripe avocados
1 to 2 medium cloves garlic, minced
1/2 tsp salt (possibly more, to taste)

Optional Augmentations:
1/2 tsp cumin (possibly more, to taste)
1/2 tsp chili powder
Black pepper and cayenne, to taste
Tiny amounts of: minced green or red pepper peeled, seeded, and finely minced cucumber or diced ripe tomatoes
2 to 3 Tbs mayonnaise

1. Place the lemon or lime juice in a medium-sized shallow bowl.
2. Add the avocado (you can just cut it open and spoon it out of it’s skin), and mash with a fork to whatever consistency you like.
3. Stir in remaining ingredients. Cover tightly and chill. NOTE: To help the guacamole retain it’s color, add the avocado pits. Remove them just before serving.

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Lime-Grilled Chicken Breasts with Avocado Salsa

This is a family favorite!  The recipe was taken from the August 2010 edition of Canadian Living magazine.  I use 2 avocados instead of one and 4 tomatoes instead of 2, as the salsa is in high demand! 

 
 
4 boneless skinless chicken breasts
1/3 cup (75ml) lime juice
1/4 cup (60 ml) fresh cilantro, minced
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp (5ml) salt
1/4 tsp (1ml) pepper
2 tomatoes, chopped
Half red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tbsp (15ml) red wine vinegar
1 avocado
 
Cut chicken breasts in half to create 8 pieces.  Pound each to even thickness.
In glass bowl, combine 1/4 cup (60 ml) of the lime juice, 3 tbsp(45ml) of the cilantro, 2 tbsp(30ml) of the olive oil, garlic and half each of the salt and pepper.  Add chicken, tossing to coat.  Cover and refrigerate for 30 minutes.
 
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, cilantro, oil, salt and pepper.  Peel and cut avocado into large dice; gently toss with salsa, without breaking up.  Set aside.
 
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side.  Serve with salsa.