Tag Archives: tortillas

Sheet Pan Chicken Fajitas

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Chicken fajitas are always a kid favorite. Roasting the chicken and vegetables in a sheet pan makes for a quick and easy clean-up. Now everyone’s happy.

Great for eating traditionally in warm flour tortillas, topping a crispy corn tortilla, or on a bed of lettuce for those watching their carb intake.

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I serve these Fajitas with Instant Pot Chipotle Beans and Green Chili Cilantro Rice (recipe below).

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Green Chili Cilantro Rice

RECIPES:

Chicken Fajitas

Chicken Fajitas 1

2-3 lb boneless, skinless chicken, diced
2 Tbs Worcestershire sauce
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs Italian salad dressing
1 Tbs chili powder
4 cloves garlic, minced
4 Tbs chopped fresh cilantro, divided
2 onions, thinly sliced
2 red/yellow bell peppers, thinly sliced
1-2 jalapenos, thinly sliced or minced

Flour or corn tortillas, warmed
Shredded cheese
Guacamole
Sour cream
Tomatoes, chopped
Lettuce, chopped

In a Ziploc bag, combine chicken, Worcestershire sauce, lime juice, soy sauce, Italian dressing, chili powder, garlic and 2 Tbs cilantro. Marinate at room temperature 30 minutes, or in the refrigerator as long as overnight.

Preheat oven to 450°F. Line a large sheet pan with foil; spray or brush lightly with olive oil.

Drain excess marinade from the chicken and spread into an even layer in prepared pan. Add sliced onions and peppers to the pan. Sprinkle with a small amount of salt.

Roast in oven for 10 minutes. Pour off any liquid in the pan. Set oven to broil and cook until chicken and peppers just begin to char. Remove from oven and sprinkle with remaining 2 Tbs cilantro.

Serve with warm tortillas and desired condiments.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Filed under Instant Pot, Main Dishes, Salads, Side Dishes

Whole Wheat Tortillas

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Making your own tortillas is a simple process that gives you a delicious wrap for everything from tacos and enchiladas to shredded meats or sandwich fillings. And an additional bonus: they are much healthier than store brought tortillas. Especially if you use whole wheat flour.

You can use all whole wheat flour, all white flour, or a combination of both. These tortillas are about 3/4 whole wheat and 1/4 white all-purpose flour. If you are using all whole wheat flour, try to use a fine mill of a softer wheat, like White Wheat. 12-31-10 079-1

Roll a golf-ball sized piece of dough into a thin circle (or as close to round as you can get-perfection is not necessary!)

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Cook in a hot, dry skillet for about 10 seconds, or until the tortilla begins to bubble.

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Turn over and cook for an additional 20-30 seconds, or until tortilla starts to brown. Flip tortilla again and cook the first side again until it begins to brown on that side as well.

While one tortilla is cooking, I will roll out the next ball of dough.

12-31-10 086-1 Keep tortillas warm under a kitchen towel while cooking remaining tortillas.

Make a large batch and freeze extras between layers of waxed paper.

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We served these tortillas with a Shredded Thai Pork filling.

RECIPE:

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Flour Tortillas

2 cups flour (whole wheat or all-purpose white, or a combination of both)
1 1/2 tsp baking powder
1 tsp salt
1/4 cup coconut oil or shortening
3/4 – 1 cup boiling water

Bring 1 cup water to a boil; set aside. In a large bowl, mix flour, baking powder and salt. Cut in coconut oil or shortening with a pastry blender or two knives. Add 3/4 cup boiling water. Stir with a fork until mixed. Add additional water (1 Tbs at a time), if necessary. The total amount of water needed will depend on the type and humidity level of the flour used. Knead dough 3-5 minutes, until smooth and elastic. Roll into 10 balls (about golf ball sized). Keep balls of dough covered while rolling out and cooking individual tortillas. One at a time, roll balls into circles about 8” in diameter. Cook in a dry non-stick or cast iron pan over medium-high heat:

1st side: 10 seconds (until tortilla starts to bubble)
2nd side: 20-30 seconds (until it starts to brown)
1st side (again): 15-20 seconds (until it starts to brown)

Remove tortilla from pan and cover with towel to keep moist while other tortillas are cooking.

Yield: 10 small tortillas

 

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Filed under Breads

Crock Pot Thai Pork Wraps

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As we head into kids’ spring sports seasons, crock-pot meals make a more frequent appearance in our house. I especially like this one in the spring and summer, because it is not a heavy meal like many crock pot meals tend to be.

Cooked and shredded pork in a slightly spicy peanut sauce, topped with crisp, cool cucumber slices and lettuce. Sprinkle with some chopped peanuts and an Asian dressing, and roll the whole thing up in a tortilla (or use whole lettuce leaves for a twist on the traditional lettuce wrap).

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You can use either pork tenderloins or a cheaper pork loin. After cooking in the crock pot all day, both will turn out super tender. Simply put the pork in your crock pot. Combine sauce ingredients (except peanut butter) and pour over pork. Cook on low for 6-8 hours, or until pork is tender enough to shred.

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Remove the pork roast from the crock pot and shred with forks. Stir some peanut butter (either creamy or chunky) into the sauce in the crock pot. Return pork to crock pot and mix into sauce. Stir in some Thai basil (cilantro also adds a nice flavor, if you don’t have Thai basil).

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I grew Thai basil in our garden last year and loved it! I brought some inside in the fall and have been trying to nurture it along during the winter. I am excited to plant outside again soon!

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DSC02840-1I serve this in warmed tortillas with lettuce, chopped peanuts, sliced cucumbers and an Asian dressing (which is completely optional; the wraps are flavorful enough that you don’t need additional dressing, but the slightly sour vinegar taste does add a nice flavor).

For the cucumber, I use a seedless cucumber and slice it into wide julienned strips. Peel and slice cucumber in half crosswise (giving you 2 cylinders). Cut in half again lengthwise. Slice each piece lengthwise into very thin strips (they should resemble long rectangles, not half-circles).

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This in our favorite Asian dressing. It is found in the supermarket in the produce section by the sushi. You could also use any Asian ginger or sesame/tahini based dressing, as well.

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The flavorful, tender pork topped by the crunchy peanuts and cool, crisp cucumbers and lettuce make for a great texture combination. And the convenience of preparing it early in the day is definitely a plus on hectic weeknights.

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RECIPE:

Crock Pot Thai Pork Wraps

2-3 lb pork loin roast (or pork tenderloins)
¼ cup soy sauce
2 Tbs lemon juice
3 Tbs brown sugar
1 clove garlic, crushed
2 tsp ground ginger
½ tsp crushed red pepper flakes
½ tsp salt
¼ tsp pepper
½ cup peanut butter
2-3 Tbs chopped fresh Thai basil or cilantro

Tortillas (or use iceberg/Bibb lettuce for lettuce wraps)
Chopped lettuce
Julienned cucumbers
Finely chopped peanuts
Asian dressing (we like the Miso flavored dressing, found in the produce section by the sushi in our grocery store, but any ginger or sesame/tahini based dressing would be good)

Place pork roast in crock pot. Combine soy sauce, lemon juice, brown sugar, garlic, ginger, red pepper flakes, salt and pepper. Pour over roast. Cook on low for about 6-8 hours (about half that on high). Remove pork and skim excess fat. Stir in peanut butter. Shred pork and return to crock pot. Turn crock pot to high and cook for 5-10 minutes uncovered (longer if pork is too liquidy). Stir in Thai basil or cilantro just before serving.

Chop lettuce. Finely chop peanuts. Julienne cucumbers: Peel and slice cucumber in half crosswise (giving you 2 cylinders). Cut in half again lengthwise. Slice each piece lengthwise into very thin strips (they should resemble long rectangles, not half-circles).

To serve: Place pork in tortillas. Top with lettuce, cucumbers, peanuts and dressing.

**These are also good eaten as lettuce wraps; just use iceberg or Bibb lettuce instead of tortillas.

 

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Filed under Main Dishes