Posts Tagged ‘quick’

Chicken Fajita With Spanish Rice

October 15, 2008

Chicken Fajita With Spanish Rice

Chicken Fajita

2 tablespoons fresh cilantro
1/4 cup Caesar dressing
1 1/2 tablespoons southwest marinade (1/2 package)
one 10-ounce package refrigerated cooked chicken strips
8 ounces (1/2 bag) frozen pepper stir-fry
4 flour tortillas
paper towel

1. Chop cilantro. (Prepare any toppings for fajitas and set aside.)
2. In mixing bowl, combine dressing and marinade seasoning (use 1/2 package). Mix well. Add cilantro, chicken and vegetables.
3. Preheat sauté pan on medium-high for 1-2 minutes.
4. Add chicken mixture to hot pan. (Mixture will sizzle.) Sauté for 6-8 minutes, stirring occasionally.
5. When 2 minutes of cook time remain, place tortillas on paper towel and microwave on high for 45-60 seconds, to make warm and pliable.
6. To serve: add chicken mixture to center of each tortilla. Add desired fajita toppings. Fold bottom edge up, then fold one side toward middle and, using a rolling motion, continue until fully enclosed. Repeat for all fajitas.

Spanish Rice

one 6-ounce box Mexican fiesta rice
1 cup salsa
1 cup water

1. Place rice (including seasoning packet), water and salsa in 2-quart saucepan; cover and bring to boil on high.
2. When boiling, reduce heat to low and simmer for 10 minutes covered, stirring occasionally.
3. Remove from heat and allow to stand for 5 minutes or until desired consistency. Stir before serving.


Spanish Style Grilled Swordfish

October 15, 2008


* 4 pieces of sword fish (one for each serving)
* 4 medium tomatoes
* 1 tbsp breadcrumbs
* 1 clove of garlic crushed
* 1 tsp oregano

* olive oil
* salt and pepper
* fresh basil
* fresh parsley
* 4 shallots or a small onion
* juice of half a lemon


1. Place the pieces of sword fish on a plate and sprinkle with olive oil (about 8 tbsp) – leave for 10 mins

2. To make the sauce heat 6 tbsp olive oil and add the chopped parsley and basil, shallots or small onion and salt and pepper – set aside once the onion is cooked

3. In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice – add salt and pepper to taste

4. Cut the tomatoes in half, place on a baking tray and cover with the oil and garlic mixture – cook in the oven at 180 degrees for about 10 mins

5. To cook the sword fish place on a hot griddle and cook until golden brown on both sides – add more olive oil at this stage if necessary

6. To serve place the fish on plates with the baked tomato halves and cover with the herb sauce