Wednesday, November 4, 2009

I desperately needed to go to the grocery store the other day, but didn't have time to before dinner time rolled around- I had a half of a rotisserie chicken and that's about it. I rummaged around in the depths of my pantry and came up with the ingredients to make a Mexican night! Fajitas, Spanish rice and Corn bread. Super simple recipes I found on with basic common ingredients- so everything was made from scratch!

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips (I used the leftover half of a store-bought rotisserie chicken)
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced

In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.

Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice. Wrap in warm flour tortillas, serve immediately.

Spanish Rice
2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.

Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Buttery Corn Bread
(I halved this recipe and put it in an 8x8 baking dish, the recipe below is for the full amount)
2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.


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