2 lbs. boneless chicken
1 pkg. fajita mix
6-8 large flour tortilla shells
1/2 c. water
1/2 onion, chopped
Shredded Mexican cheese
Cooking spray or 2 Tbsp. butter
Grill boneless chicken until done or almost done. When done cut into small bite-sized pieces and place in skillet. Stir in water, fajita mix and onion until onion becomes translucent (about 15 minutes). When all is done spray non-stick pan with cooking spray or use two tablespoons butter and let melt in pan. Fill tortilla shells with chicken and sprinkle cheese onto chicken until about 3/4 full and fold corners. Place fajitas into pan and fry shells on medium heat until shell is golden brown and cheese is melted. Serve with refried beans, salsa and Mexican rice of your choice.
SKILLET APPLES and WARM MAPLE DRIZZLE
2 Granny Smith apples with peels, cored, thinly sliced
1/4 c. water
1 Tbsp. sugar-free (or regular) maple syrup
Coat a medium skillet with cooking spray. Over medium heat cook apples until brown on both sides. Add water, cover and simmer five – 10 minutes until apples are tender. Remove cover, increase heat and stir until water is evaporated. Serve with the maple syrup. Serves four.
1/2 c. pumpkin puree
3/4 c. fat-free vanilla yogurt
1/2 of a very ripe banana (optional)
1/2 tsp. pumpkin pie
1 Tbsp. honey (or your choice spice or sweetener)
1 c. crushed ice
1/4 tsp. vanilla extract (or other flavor of choice)
Place all ingredients in blender and puree until smooth, making sure ice is completely crushed. (Milk, including soy milk, can be substituted for the yogurt.) Makes two servings.
BAKED DIJON SALMON
1/4 c. butter, melted
1 1/2 Tbsp. honey
3 Tbsp. Dijon mustard (or whatever you prefer
1/4 c. dry bread crumbs
Salt and pepper to taste
1/4 c. chopped pecans
Lemon wedge for garnish
4 tsp. chopped fresh parsley (optional)
4 (4 oz.) salmon fillets (or 1 lb.)
In small bowl stir butter, mustard and honey. In another bowl mix bread crumbs, pecans and parsley. Brush salmon with honey/mustard mixture and sprinkle top of salmon with bread crumb mixture. Bake in preheated 400° oven 12-15 minutes or until salmon flakes easily with fork. Season with salt and pepper if desired. Garnish with lemon.
Do you enjoy entering recipe contests? The Old Farmer’s Almanac is having one, with original recipes featuring carrots. There are cash prizes. Go to www.almanac.com for further information. Deadline is Jan. 24, 2014.
October is also National Popcorn Poppin’ Month, so why not have some today? I can always find an excuse to eat popcorn, especially kettle corn; it’s delicious. Here are a couple of recipes from a 1990 Workbasket magazine.
POPCORN PEANUT BUTTER SQUARES
1 c. light corn syrup
1 c. sugar
1 c. peanut butter, smooth or chunky
2 qts. popped corn
Combine corn syrup, sugar and peanut butter in large saucepan. Bring to a boil, stirring constantly. Boil for three minutes over low heat. Remove from heat and pour over popcorn. Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13-inch by 9-inch pan. Cool and cut into diamond-shaped pieces. Makes 18 good-sized diamonds.
3 qts. popped corn
2 c. sugar
12 (about 4 1/2” long) candy sticks
1/2 c. light corn syrup
1 1/2 c. water
1 tsp. vinegar
1 tsp. vanilla
1/2 tsp. salt
Cellophane and ribbon for wrapping
Keep popcorn warm in a 300° oven while preparing syrup. In large saucepan combine sugar, water, corn syrup, vinegar and salt. Cook to hardball stage (250° on candy thermometer). Stir in vanilla. Pour over popped corn, stirring to coat. Butter hands; shape about 1 cup popped corn around each candy stick to form logs. Let stand until cool. Wrap each log in clear or colored cellophane and tie each end with a ribbon. Makes 12 logs.
PORK & KRAUT
4-5 lb. pork roast
2 large cans sauerkraut*
1/2 c. applesauce
1/4 c. brown sugar
Place roast in Dutch oven. Add about 1 cup water plus a small amount of salt and pepper. Cover and cook over very low heat for about two hours. Add sauerkraut, applesauce and brown sugar. Cover and simmer about one to 1 1/2 hours longer or until roast is falling apart. (This can also be made in a 350° oven for about two hours, then lower temperature to 300° after adding sauerkraut. Roast for an additional 1 1/2 hours.) Or, using a crockpot, add everything at once and cook about six-seven hours on low. * Recipe contributor says she uses sauerkraut that comes in bags instead of cans as it’s not quite as salty.
SWEET & SPICY CABBAGE SALAD
3 c. shredded cabbage
1 Tbsp. sesame oil
2 oranges, peeled and sectioned
1/4 tsp. salt
1/2 tsp. cayenne pepper
Toss all ingredients together in large bowl. Let sit at least five minutes, or can be refrigerated for 24 hours.