AM Northwest TV Spot: Almost-Instant Chicken Fajitas

fajitas
Today on AM Northwest I made a dish using one of the greatest ‘cheats’ available to us mamas: a store-bought rotisserie chicken. I pick a rotisserie up at least once a week (because I know it will come in handy for instant dinner somewhere), and I always ‘re-create’ it somehow – like with these fajitas, for example.

Simple.
Flavorful.
Fragrant.
Deconstructable, which means everyone can prepare theirs just the way they want it.

And, most importantly: FAST. (When you watch the segment you’ll see it made from start to finish in under 6 minutes. You can’t even boil pasta in that amount of time!

Enjoy… and come back and tell me after you try them at home. (I bet they’ll become one of your favorite family go-tos.)


http://www.katu.com/amnw/segments/Easy-Chicken-Fajita-Dinner-247554621.html

Here’s the recipe:
Serves 5 (with 2-3 corn tortilla-sized fajitas each)
RECIPE:
1 rotisserie chicken, breast and thigh meat removed and rough chopped (save the rest of the chicken for soup!)
2-3 large bell peppers, variety of colors – cut into thin strips
1 onion, sliced into thin strips
1/4 cup chicken stock (or water)
zest from 1 lime
juice from 1/2 a lime
corn tortillas

Fajita seasoning:
1 TBSP cornstarch
1 TBSP garlic powder
1 TBSP ground cumin
1 TBSP chili powder
1 TBSP paprika
1.5 tsp sea salt
1 tsp oregano

Heat large skillet and add enough olive oil (or canola oil) to coat the bottom of the pan. When oil begins to smoke, add in bell peppers and onions. Saute for a minute or so, then cover and saute for 3-4 minutes on medium-high heat, stirring occasionally.

Add in chopped chicken, chicken stock, and sprinkle fajita mix over entire pan. Stir everything to coat evenly; add lime zest and the juice from 1/2 the lime. Recover and allow to cook on medium high heat for two minutes so flavors can meld together. Uncover, stir again, turn off heat, and prepare your tortillas.

Heat up a griddle (or flat pan of some sort) to warm tortillas. After you flip the tortillas to warm the flip side, sprinkle some grated cheddar cheese and top with warm chicken fajita mix. Top with fresh cilantro, salsa, sliced avocado, and sour cream.

The Sunday Catch Up: Chicken No-Noodle Soup

On Sunday evenings I love being home. Technology goes off, kids play, bags get packed for school, and we ‘catch up’.

Catch up on laughs with friends and family that live far away.
Catch up on reading minutes that need to be put on the reading logs that are due on Monday.
Catch up on laundry, on sports, on down-time in front of the fire.
Catch up on, well, just being.
Being still… being quiet… being safe within our four walls.

What do I like to cook on a leisurely Sunday evening, you wonder?

Chicken No-Noodle Soup: a wonderful homemade chicken broth soup I always serve  over a hot, fresh serving of cooked quinoa.

Ohmygoodness.

Typically come Sunday, new groceries go in (Sunday is my big grocery day) and, therefore, leftovers need to come out. One of our most typical leftovers is a rotisserie that has been deboned.

Chicken bones,” you say?

Yep.

But, you know what? No matter how well I debone a rotisserie, there’s always enough meat left on the bones to make a great chicken soup.

Here’s what I did:

  1. I put approximately 6 cups of water in my soup pot and turned the heat to high.
  2. I pulled out the remains of the rotisserie chicken I used a couple nights ago for dinner.
  3. I used my fingers and removed all the fat/skin I could – then I put the bones in the pot and brought everything to a rapid boil. (I also always add whatever has settled in the bottom of the rotisserie tray – the natural ‘bullion’, if you will.)
  4. I turned the heat down to medium and let it boil uncovered for about 25 minutes.
  5. I used a slotted spoon to remove all the bones from the soup, and then picked off any remaining meat before discarding the bones. And, voilà! I had perfect, homemade chicken broth. (I ended up with over two cups of chicken meat from my bones!)
  6. With the bones removed, I threw in: (1) a diced onion; (2) three chopped carrots; (3) two stalks of chopped celery; (4) two garlic cloves diced and crushed; and, (5) a cup of frozen peas.
  7. Once the carrots were soft (about 10 minutes), I drizzled in about 1/4 cup of soy sauce, black pepper to taste, and then – then! – I served up the yummy, savory chicken soup over a piping hot serving of fresh cooked quinoa.

Simple, wasn’t it? Look how beautiful…

DSC03114

And, oh, pure warmth for the tummy.

So, next time you buy a rotisserie, make sure you save the bones and make a simple broth… then, turn it into a ‘superbowl’ chicken no-noodle soup by using quinoa instead of noodles or rice. You’ll LOVE it, I promise. (Oh, and if  you like a little ‘kick’, top it off with some chili paste.)

Hope you had a wonderful weekend… hope YOU got some time to ‘catch up’.

Rebel on,
Elisha

AM Northwest: 5 Minute Quinoa Dinner Recipe

Okay, ladies… we arrive home from a long day at work, carpool, and/or sports for the kids and all we want to do is get a quick, nutritious meal on the table for our family. Right? Quick and easy cooking, so mamas relaxation comes faster?

Well, this past Monday I was back on AM Northwest with Dave making an amazing dinner ‘superbowl’ recipe that anyone can do in 5 minutes flat. As I mention in the segment, the hardest part about this recipe is simply being prepared. BUT, if you have the time to stop and grab a rotisserie for dinner, and you have the right things on hand, this is a ‘wower’… I promise. (My 12 year old asks me to pack it in her lunch… that should tell you something.)

Enjoy – and come back and tell me if you make it!

The ingredients and instructions follow the segment.

Rebel on,

Elisha

 

INGREDIENTS / GROCERY LIST:

  • Whole rotisserie chicken
  • Bag of organic spinach
  • 1 bunch of cilantro
  • 1 bunch of green onions
  • 1 fresh jalapeno
  • 1 fresh lemon
  • 1 can of garbanzo beans
  • Pre-cooked quinoa from the fridge**

PREP WORK:

  • Debone the rotisserie using your fingers. Place all deboned meat on a plate. Place half the chicken on a cutting board and roughly chop with a large knife. (You can store the rest of the chicken in a plastic container.)
  • Drain and rinse 1 can of gabanzo beans.
  • Rinse and dice two green onions.
  • Rise and roughly chop one bunch of cilantro.
  • Rise and dice 1/2 a medium jalapeno.

MIX IT ALL TOGETHER:

  • Place 2 cups of pre-cooked quinoa in a large bowl.
  • Add all prepped ingredients and two handfuls of fresh, raw spinach.
  • Squeeze the juice of 1 lemon over the mixture and drizzle approximately 1/4 cup of olive oil, too.
  • Add salt and pepper to taste.
  • Mix well until all ingredients are well coated and blended.
  • Top with diced jalapenos for anyone that can handle the spice.

That’s it!

 This ‘Super Bowl” can be eaten warm or cold… and it also stores nice for lunch the next day. (NOTE: If you store it overnight, be sure to squeeze a little extra fresh lemon on it before enjoying it as a leftover.)

Never cooked Quinoa before? No problem – check out my youtube tutorial

Enjoy!