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!
- 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
- 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.
- 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
- 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!
- 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
- 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.