Fajita Salad

Recipe from: family

Fajitas are one of my mom’s favorite foods, and my dad loves to grill and combine seasonings in ways that make things really yummy. Not doing the flour tortillas, I’ve usually ended up transforming my fajitas into salads. When I did discover rice tortillas, I kept the salad idea and simply turned the tortillas into crunchy strips. This salad is awesome and there is no wheat or dairy involved! Ditch the tortilla strips and its perfect for a yeast cleanse diet as well.

Ingredients:

  • Grilled chicken, marinated in yummy fajita seasonings (I have to squeeze what they are out of my dad, but in the meantime you can use a store-bought fajita seasoning packet or dig up a marinade recipe online)
  • 1 organic romaine heart
  • 1 bell pepper or equivalent amount of assorted bell pepper slices
  • 1 tomato
  • 1 or 2 scallions
  • several sliced black olives
  • lime juice
  • 3 rice tortillas
  • homemade guacamole
  • crumbled bacon

Directions:

First, whip up a batch of your favorite guacamole. Meanwhile, slice the rice tortillas in half and stack them, then slice vertically into thin strips. Scatter them on a cookie sheet and bake at 350 for 7 minutes. Toss them with a spatula and put them back in for 4 more minutes, or until desired crispiness is reached.

For the salad, cut off the bottom end of the romaine heart and rinse the leaves. Bunch them back together and slice them into strips. Toss in a few squirts of lime juice and pile onto your serving plates. Cut the semi-cooled grilled chicken into cubes and scatter across the lettuce. Now, slice your bell peppers, tomato, olives, and green onions and sprinkle them on top of the lettuce and chicken.

Dollop each plate with a hefty spoonful of guacamole (you want a lot, since this serves as dairy-free alternative to dressing). Sprinkle the guacomole with bacon bits. Finally, scatter the tortilla stripes on top for some really nice crunch action.

Enjoy!

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Blueberry Chicken Salad

This was such a pretty, dainty little meal it felt like something I’d order at a tea house. The lemon adds brightness and the blueberries pop flavor in your mouth.

Recipe from: me

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 tbsp. grapeseed oil or olive oil
  • 1/2 cup mayonaise
  • 1 lemon
  • 1/2 – 3/4 cup fresh blueberries, rinsed and drained
  • 4 scallions
  • 1/4 cup toasted almond slices
  • 1 tbsp. seasoning (I used 21 Seasoning Salute fro Trader Joe’s)
  • salt and pepper to taste

Directions:

Trim the fat from the chicken breasts and filet them in half. Pour a drizzle of oil in a frying pan and heat it up for a minute, then add the chicken breast halves. Sprinkle liberally with seasoning and add a pinch of salt and pepper. Fry on both sides until lightly browned. Remove from heat and let cool slightly.

When cool to the touch, place the chicken breast halves in a mixing bowl and beat with a mixer on medium for a couple minutes until the meat is shredded but some larger chunks still remain. Add the mayo (eyeball it) and the juice of one freshly squeezed lemon. Add salt to taste (a teaspoon perhaps) and freshly ground black pepper. Stir by hand until combined. Chop the scallions and add to chicken mixture along with the blueberries and toasted almond slivers. Let it chill in the fridge if desired, or serve room temperature. Top with a sprinkling of lemon zest and serve with a slice of bib lettuce.

Asparagus Two Ways

Way #1: Parmesan Crusted Asparagus

 

 

 

 

Way # 2: Asparagus with Orange Vinegrette

 

 

 

 

Asparagus has been on sale lately and my Dad’s been buying bushels of it! So I’ve been trying out asparagus recipes and found two that I like quite a bit.

#1 Parmesan Crusted Asparagus

Recipe by: me, inspired by somebody’s photo on pinterest

Warning: This asparagus is highly addictive. Consume with moderation. I cannot be held liable for any addictions that should ensue, and your support group fees must come from your own pocket.

Ingredients:

  • one bunch of asparagus
  • 1 cup of parmesan cheese (the powdery store kind, not the kind you grate yourself)
  • 1/8 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 egg

Directions:

Preheat oven to 450 degrees.

Crack the egg on a plate. Yes, a plate. Whisk thoroughly.

On a separate plate, combine the parmesan cheese, salt, and garlic. Lightly grease a large baking dish. Rinse the asparagus and pat dry, then cut off the woody ends.

Now for the tedious part–don’t worry, it is so worth it. Place several (approx. 5) spears in the eggwash. Use a pastry brush to coat them in the eggwash. Using a fork, transfer them to the plate of cheese. Using the same fork (or a spoon I suppose) sprinkle on the cheese and roll them in it until they are thoroughly coated. Using the fork, transfer them to the greased baking dish and line them up side by side. Repeat this process until the pan is full.

Bake in the oven for about 15 minutes. I’d recommend checking them often after the ten minute mark, because I’m not entirely convinced our oven is functioning right and I don’t want anyone to burn their asparagus because my directions are lousy.

If necessary (meaning the oven didn’t do the trick on it’s own), after the 15 minute period move the pan to the upper rack and turn on the broiler. Rotate the pan often and supervisely closely to avoid burning. Broil until the asparagus turns golden brown.

Serve immediately.

On to #2. This one is a particularly elegant dish, light and lovely.

#2: Asapargus with Orange Vinegrette

Recipe from: unknown source

Ingredients:

  • 1 head of asparagus
  • 1 orange
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 1 clove of garlic (or equivalent in garlic paste from Trader Joe’s, which I use a lot)
  • 2 tbsp. raw coconut sugar (or 1 tbsp. brown sugar if you’re not a health nut)
  • dash of cayenne
  • 1/2 tsp. salt
  • freshly ground pepper

Directions:

Rinse the asparagus and remove the woody ends. Saute on low in a light drizzle of olive oil until it reaches your desired tenderness.

Meanwhile, prepare the vinegrette. (You could do this a few hours–or days– in advance to give the flavors a chance to meld.) In a small container, grate the zest of your orange. You can zest part of it or all of it–it’s up to you. Squeeze the orange and add all of its juice to the container. Add the vinegar and seasons and whisk together. Finally, whisk in the olive oil.

Drizzle over hot asparagus and toss to give a nice even coating. It should be bright green and glistening! Serve immediately.