Todd’s parents are in town visiting us for a few days, and while they’re here we’re celebrating Mother’s Day (today) as well as their 50th wedding anniversary (tomorrow).
Today’s been a tough day for me…so many reminders that Addison is not here with us. She’d be about 15 months old by now. So hard to believe. So, it’s been really helpful that Todd’s parents came in town. Lots of fun time with them to distract me from the sadness.
Tonight Todd and I made a slightly modified version of Gwyneth Paltrow’s fajitas, roasted tomato + chipotle salsa, and guacamole (Todd has recently mastered the art of making the perfect guac!)
When we had the fajitas for the first time a couple of weeks ago they were really messy, so tonight we served the fajita mixture over rice instead of in tortillas. It was not only much less messy, but really good!
Chicken fajitas over rice
2013-05-12 19:04:40
Serves 4
A delicious chicken and vegetable fajita mixture served over rice.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Nutrition Facts
Serving Size
164g
Servings
4
Amount Per Serving
Calories 230
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 73mg
24%
Sodium 138mg
6%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
8%
Sugars 2g
Protein 28g
Vitamin A
15%
Vitamin C
45%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
4 boneless, skinless chicken breasts, thinly sliced
Coarse sea salt to taste
Freshly ground black pepper to taste
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 green bell pepper, stem and seeds discarded, thinly sliced
1 large onion, peeled and thinly sliced
Your favorite rice, cooked
Instructions
In a large mixing bowl, thoroughly combine the chicken with large pinch of salt, the black pepper, the chili powder and the cumin. Set the chicken aside while you get your vegetables started.
Heat the olive oil over high heat in the largest nonstick skillet you’ve got. Add the peppers and onion, and cook, stirring now and then, until they’re beginning to soften, about 5 minutes. Add the seasoned chicken to the pan and cook on medium heat, stirring now and then, until the chicken and vegetables are cooked though and nicely browned, 15 minutes,
Meanwhile, cook the rice.
Serve topped with the chicken and vegetable mixture, and all the toppings (we served with salsa, guac, and organic sour cream) and let everyone mix and match.
Adapted from Gwyneth Paltrow's It's All Good
Adapted from Gwyneth Paltrow's It's All Good
Only the Good Notes http://www.onlythegoodnotes.com/
Fresh + easy guacamole
2013-05-12 19:12:03
Serves 6
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Prep Time
10 min
Total Time
10 min
Nutrition Facts
Serving Size
103g
Servings
6
Amount Per Serving
Calories 116
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 32mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 5g
20%
Sugars 1g
Protein 2g
Vitamin A
6%
Vitamin C
22%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
2 ripe avocados
2 tablespoons diced white onion
3 tablespoons roughly chopped cilantro
1 lime
1 vine tomato with seeds removed, diced
Coarse sea salt
Instructions
Cut each avocado in half, remove and discard the pits, and score the flesh inside the shells. Scoop the avocado into a mixing bowl and mash gently with a fork - you don’t want it to be completely smooth. Stir in the onion, tomato, and cilantro. Cut the lime in half and squeeze in the juice, cut side up so as to prevent any seeds from falling in. Season the guacamole to taste with salt, and serve!
Adapted from Gwyneth Paltrow's It's All Good
Adapted from Gwyneth Paltrow's It's All Good
Only the Good Notes http://www.onlythegoodnotes.com/
Gwyneth Paltrow's roasted tomato + chipotle salsa
2013-05-12 19:21:30
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Nutrition Facts
Serving Size
156g
Servings
4
Amount Per Serving
Calories 62
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
8%
Sugars 4g
Protein 1g
Vitamin A
22%
Vitamin C
38%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
4 vine ripe tomatoes, cores removed and roughly chopped
1 small yellow onion, roughly chopped
1 tablespoon extra virgin olive oil
1 chipotle pepper (or more or less, depending on your heat tolerance - a whole pepper makes this salsa quite hot!) from a can of chipotles packed in adobo sauce
3 tablespoons cilantro
2 tablespoons freshly squeezed lime juice
Coarse sea salt
Instructions
Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with tin foil and toss, directly on the sheet, the tomatoes and onion with the olive oil. Broil, stirring now and then, until the tomatoes have collapsed and the onions have softened a bit and everything is slightly charred, about 10 minutes. Place the tomatoes and onions in a food processor with the chipotle, cilantro and lime juice, and blitz until everything is puréed. Remove the salsa to a bowl and season to taste with salt.
Adapted from It's All Good
Adapted from It's All Good
Only the Good Notes http://www.onlythegoodnotes.com/
So, we are going to brunch at 