chicken fajitas with avocado

If you're looking for an easy weeknight meal that packs in lots of veggies and flavor, this is it. Just make the fajita seasoning and rub it on the chicken in advance (I did it the morning of, but overnight would be even better) and let it mellow in the fridge.

Fajita Seasoning

Approximately two tablespoons equals one store-bought seasoning packet. Use this amount for one pound of chicken. Try this healthy salad recipe with the leftover seasoning!

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1 crushed chicken bouillon cube
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cumin

 Stir together the above ingredients. To make a marinade, mix with 1/4 to 1/3 c of oil and add to a bag or shallow dish with the meats or vegetables.

 

Prepare your ingredients:

• One small onion, chopped
• One bell pepper, chopped
• 4-6 oz. mushrooms, cleaned and sliced
• Two garlic cloves, diced
• Two chicken breasts, sliced into strips
• Salt and pepper
• Fajita-sized tortillas (whole-wheat, if possible)
• Avocado, sliced
• Shredded cheese
• Sour cream
• Hot sauce, if desired

1. Mix seasoning with desired about of oil and combine with chicken. Refrigerate until ready to use.
2. Heat a pan to medium heat and add the chicken and marinade. Stir fry until just cooked and remove from pan to a paper-towel lined plate. If the pan has excessive oil in it, wipe it with a paper towel, leaving a little behind. Add the veggies to the same pan, season with salt and pepper to taste, and saute until soft. Add the chicken back to the pan.
3. Serve desired amount in tortillas with cheese, sour cream and avocado. Top with hot sauce, if desired.

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beef tenderloin with rosemary, chocolate and wine reduction

Go ahead and say it: This sounds weird, right? I thought so, too, until I tried this for Valentine's Day. We knew we wanted beef tenderloin, but I wanted to incorporate cocoa into the meal in honor of the day, especially since we had pear ginger crumble for dessert. Bringing unsweetened, robust cocoa into a savory dish is a lot like bringing coffee into a chocolate cake - it ups the wow factor. The results of this Ellie Krieger recipe were amazing. Dinner party worthy and perfect for a Valentine's dinner for two.

Beef Tenderloin with Rosemary, Chocolate and Wine Reduction
Sauce makes 4-6 servings (I cut it in half for our dinner for two)

• 1/2 cup chopped shallots or onion
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 2 cups dry red wine (drink the rest!)
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon unsweetened natural cocoa powder
• 1 teaspoon chopped fresh rosemary leaves

Heat a little olive oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes.

Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

In case you're wondering, the potatoes in the background are these ooey-gooey potatoes au gratin.

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