Cayenne-Rubbed Chicken with Avocado Salsa

I admit I've been stealing these recipes off Martha Stewart's website. This is my favorite so far.

Ingredients

Serves 4

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks

Directions

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Amish peanut butter

Does anyone remember that peanut butter spread that mom started making after we visited the Amish at the Woodward family reunion? What was in it?

Pepper-Lime Chicken

Ingredients:

• 6 chicken strips
• 1 tsp. shredded lime peel
• 1/3 cup lime juice
• 3 Tbs. cooking oil
• 1 tsp. dried thyme or basil 
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 2 cloves garlic, minced.....or however much you like

1.  Place chicken in a container or resealable bag.  For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic.  Pour over chicken and place in the fridge to marinate for 30 minutes.
2. (The real recipe has you drain and save the marinade and then broil the chicken.  We just grilled it. )
3. After a few minutes brush some of the remaining marinade onto the chicken, then cook until done.

Suggestion:  We liked this recipe, but I thought that it might be fun to squeeze some fresh orange juice on top after they are done cooking. 

My Mexican Sister :)

Joce- Could you post your enchilada recipe that you made at Grandma's? That was an awesome dinner.

Fast Chicken Fajitas

Serves 4

• 1 1/2 pounds chicken cutlets (about 8)
• 2 tablespoons vegetable oil, such as safflower
• 1 teaspoon chili powder
• Coarse salt and ground pepper
• 3 bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
• 1/2 cup reduced-fat sour cream, for serving
• Lime wedges, for serving

Directions

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.

Chicken and Marinated-Zucchini Sandwich

Serves 4

• 1 zucchini
• 1/4 red onion, thinly sliced
• 1 tablespoon thinly sliced lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper
• 1 pound chicken cutlets
• Handful of chopped toasted almonds
• Handful of fresh parsley
• 1 loaf Italian bread
• Romaine lettuce

Directions

1. Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
2. Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

Cinnamon Bread

I made cinnamon bread today.  Turned out pretty good I'd say, although, Dallas was laughing while I was putting it together because it was just oozing out everywhere.  It worked anyhow.  .....'And who will help me eat this bread?'....I still let him have some even though he laughed.