Fresh salsa

Nothing is better with a nice light beer sitting on the patio.  This makes a good batch of salsa.

2 cups diced tomatoes (I use roma)
1 small onion (diced)
3 cloves minced garlic
1 jalapeño pepper de-seeded and finely diced
1 tbsp diced fresh cilantro
juice from 1 lemon
2 tsp salt
2 tsp pepper

combine all the ingredients and refrigerate for about 10 minutes.  Taste it and adjust salt and lemon as desired.  Mix well one more time and serve with some blue corn chips (just because I like to be fancy.  It works great with any tortilla chips).  Goes great with some homemade guacamole!

One pan Chicken Fajitas

Here is how I make fajitas.  It is pretty simple and fairly healthy (I think).

1 large chicken breast
1 sweet pepper (any colour)
1 small onion
4-5 white mushrooms
1 can black beans
1/2 cup salsa
4 tbsp chili powder
3-4 cloves fresh garlic
2 tbsp cooking oil
2 cups diced lettuce
1 cup shredded cheddar cheese
6-8 12″ soft tortillas
salsa
sour ceram

Turn your oven onto about 200F.  Throw your tortillas onto a baking sheet and let them get warm in the oven.

Cut your chicken into long strips and throw into a large frying pan (I use my wok) with the oil over medium high heat.  Cook until chicken is just about brown.  Add the garlic, chili powder and 1/2 cup of salsa to the chicken and let the chicken finish cooking.  Please note always make sure your chicken is fully cooked before adding your veggies.  Another helpful and healthy tip is that if your chicken starts to stick to the pan, don’t add more oil, instead add a little water to the pan, the chicken should un-stick quickly.

While the chicken is cooking, dice the pepper, onion and mushrooms.  Cut the veggies into long strips to match the chicken.  Once the chicken is cooked, throw in the veggies.  Once the veggies start to soften, drain and add the black beans.  Once the beans are warm, remove the fajita fill from the stove.

Remove the warm tortillas and you are ready to eat.  The nice thing about fajitas is that everyone builds their own.  Just have them spoon some fill onto a tortilla, throw on some cheese, salsa, lettuce and sour cream, and then roll.  They are a one pan meal that combines your meat, veg and side all into one.  If you want to add something else you can’t go wrong with chips and fresh cut salsa or maybe some mexi-rice.

Brad’s Guacamole

I started making this a few years ago.  It is slightly chunky and really tasty.  It is perfect for using on my California Club Chicken Burgers or served with chips as an appy.

2 lrg avocados
1 jalapeno pepper
1 lrg roma tomato
½ med. onion
Juice of 3 limes
Juice of ½ lemon
3 cloves of garlic
2 tsp salt

Finely dice the onion and place it in a bowl.  Finely dice the tomato and put it in the bowl.  Finely dice the pepper and put it in the bowl.  If you are worried about heat, slice the pepper lengthwise in half and, using a spoon, remove the seeds and white membrane.  This removes most of the heat but still gives you the flavour.  When preparing the guac this way I would call it mild to very mild.  The more seeds you leave behind the hotter it will get.  If you want it really hot, add a more spicy pepper like a habanero.  Add the avocados.  The following video will help if you are an avocado rookie.  http://www.youtube.com/watch?v=PAAMx_R523o.  Juice the limes and lemon into the bowl.  Mince the garlic and throw it into the bowl.  Add the salt.  Mash and mix everything with a fork.  Taste it!  It may need more salt or a little more juice.  It is that simple to make great tasting and fresh guac!