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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, October 8, 2012

MNM: Week 5




New York Jets VS. Houston Texans




Chicken Fajitas

Ingredients:

½ lb chicken thighs (boneless)
1 lime
1 t cumin
2 t chili powder
1 t fresh garlic
½ yellow onion
½ bell pepper
½ jalapeno pepper
2 T canola oil
1 avocado
salt and pepper
salsa
corn tortillas

Directions:

            Slice into strips the chicken thighs, onions, jalapeno and bell pepper. Heat the canola oil in a frying pan on medium heat. Add the bell pepper and onion to the heated oil, allow to sauté for five minutes. Add the chicken, jalapeno, chili powder, garlic (chopped), and cumin. Add salt and pepper to taste.

Cut the lime into wedges, squeezing one wedge over the chicken mixture. Fully cook the chicken, about six minutes. Heat the tortillas, place chicken, onions and peppers into tortilla, sliced avocado and salsa on top. Squeeze fresh lime to preference. Enjoy, Go Texans!

Knish

Ingredients:

3 russet potatoes
3 T butter
¼ c onion
2 t fresh thyme
2 t fresh rosemary
salt and pepper
9 sheets phyllo dough

Directions:

            Peel the potatoes and cut into small chunks. In a large pot, place the potatoes, covering with water. Place the potatoes on medium-high heat and bring to a boil. When a boil is reached, lower heat, allowing the potatoes to become fork tender, about fifteen minutes. When tender drain the potatoes and place into bowl.

While the potatoes are boiling, chop up the onion finely. In a small saucepan, melt one tablespoon of butter on medium heat. Add the onion and cook until clear, about five minutes. Add the onions to the drained potatoes, with the remaining butter and herbs. Add salt and pepper to taste. Using a potato masher, combine ingredients until smooth and blended (don’t over mash).

Preheat oven to 375. Place three phyllo dough sheets on a baking pan. Cut the dough in half lengthwise. Place a cup of potato mixture on the right edge of dough. Starting near the potato mixture tuck and roll the dough into balls. You can use water to seal the edges of dough, to seal ends. Repeat until all mixture is used up. Place the knishes on a baking dish and into the oven. Bake for thirty minutes or golden brown. Go Jets!

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