#ChewOnIt: Cook once, eat (at least) twice

I’ve missed you! You may not believe it, but I’ve been thinking about you every week, trying to get recipes typed and pictures edited. While I’m still a bit busies than I had hoped, I just couldn’t let another month start without sharing some tasty goodness with you. Also, it’s really not fair of me to keep this From-Scratch Fajita Chicken and the Choco-Banana-Butter Smoothie from you any longer.

 

From-Scratch Fajita Chicken: When trying to make fajitas without a pre-made sea-soning mix, I have failed to get them to taste like fajitas are supposed to taste – until now! I was so thrilled with this recipe that I made a huge batch and enjoyed it as fa-jita chick and rice, traditional fajitas, as a fajita salad, and as nachos. Not even once in that time did I get sick of it! Best part is, I have a jar with more of the fajita season-ing with no-bad-for-you ingredients awaiting another double-batch or two.

In the recipes provided, I also refer to Seasoned Brown Rice that I shared on Jan 19, Bob’s Margaritas from March 16 last year, and I’ve shared a bonus “recipe” of Quick Guacamole & Heirloom Tomato Salad.

Choco-Banana-Butter Smoothie: Continuing with the “cook” once philosophy, it doesn’t make any sense to dirty up the blender and take up precious morning time every day. So, I’ve been making double-batches of hearty smoothies and sticking them in the freezer until the evening before they’re to be enjoyed.

The Choco-Banana-Butter Smoothie sneaks in spinach and extra nutrients from flax, chai, and hemp seeds, doesn’t have any added sugar in it, and is somehow still filling and tasty! I don’t have any financial incentive (but would totally be open to a spon-sorship!) from FAGE Greek Yogurt, but they make the thickest yogurt with the high-est protein count per serving – which is the key to making the smoothie satisfying.

There aren’t as many local ingredients in these recipes as I prefer, but they are both tasty and nutritious. If you’re looking for local ingredients, check out the “market update” for details on our two year-round farmers markets. If you didn’t place an order, make sure to check out their Facebook pages on Friday to see what they have on their “extras” tables.

Quick Guacamole & Heirloom Tomato Salad

Ingredients:

• 2-4 avocados

• 1-2 limes

• 1 large heirloom tomato

• salt

• pepper

Method:

1. Smash avocados in a bowl with zest and juice of limes. Season with salt & pepper.

2. Chop tomato into bite-sized pieces, sprinkle with salt & pepper.

Enjoy with tortilla chips, taco salad, fajitas, nachos.

Fajita Seasoning

Ingredients:

• 2 tablespoons chili powder

• 1 tablespoon sea salt

• 1 tablespoon fresh cracked pepper

• 1 tablespoon smoked paprika

• 1 tablespoon brown sugar

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons oregano

• 2 teaspoons cumin

• 1 teaspoon parsley

• ½ teaspoon cayenne

• ¼ teaspoon cinnamon

Method:

3. Combine ingredients in a small to medium jar. If you have one, hand it off to a helper, and then shake until combined.

Enjoy with anything you want to have taste like fajitas.

From-Scratch Fajita Chicken (Double Batch)

Servings: 8-10

Note: This recipe is huge and, unless you have an industrial-sized griddle, you’ll probably need to cook in batches – or multiple skillets.

Ingredients:

• 3 pounds boneless, skinless chicken breast*

• 5 tablespoons fajita seasoning, divided

• a few splashes of tequila, divided

• 2 yellow bell peppers

• 1 orange bell pepper

• 3 green bell peppers

• 3 small white onions

• 2-3 tablespoons coconut oil

Garnishes, Sides, and Options

• Blue Corn Chips

• Quick Guacamole & Heirloom Tomatoes

• Seasoned Brown Rice

• Feta

• Spinach

• Bob’s Margaritas

Method:

1. Cut chicken into thin strips. Toss with 3 tablespoons of the fajita season-ing and a hearty splash of tequila. Set aside.

2. Slice bell peppers and onions into fajita strips. Toss with 2 tablespoons of fajita mix.

3. Heat coconut oil over medium in a couple large skillets. Once hot, divide onions and peppers across some big skillets and cook for 5-10 minutes, stirring occasionally – until they’re just shy of being the perfect softness for you. (Time varies depending on how soft you prefer your veggies, and how hot and crowded your skillets are.) Add a splash of tequila to each pan, stir it around, and then slide all the veggies into a large dish and cover.

4. Make sure the skillets are still hot, add a bit more coconut oil, then divide chicken between them. When the chicken begins to loosen, the “down” side is cooked – stir around. Continue process for 5-10 min (again, de-pending on how hot and crowded the skillets are) until chicken is cooked thoroughly. Add another splash of tequila to each pan to deglaze. Trans-fer chicken to a large dish and cover.

5. Let chicken rest for 3-5 minutes, then serve as desired.

Enjoy with feta, seasoned brown rice (Jan 19 #ChewOnIt) and Bob’s Margaritas (Mar 16, 2016 #ChewOnIt).

*Local eats via Conway Locally Grown.

Choco-Banana-Butter Smoothie

Servings: 2 (about 3-4 cups)

Ingredients:

• 2 bananas

• ½ cup almond butter

• ½ cup cacao nibs (or chocolate chips)

• 1 tablespoon flaxseed

• 1 tablespoon chai seed

• 1 tablespoon hempseed

• 2 cups spinach

• 1 serving (12-16 ounces) FAGE Greek yogurt

• 1 cup apple juice

Method:

1. Blend ingredients together.

2. Divide into two large beverage containers.

Enjoy! Note: If saving the second for another day, stick it in the freezer and move to the fridge at dinnertime the evening before. It’ll stay cold and be ready-to-enjoy in the morning.

 

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