The Butcher and I just returned from Mexico. It was a glorious vacation, and all I can think of is Mexican dishes. Tonight I cooked him the Chicken Fajitas. They were delicious. I also made Spanish Rice to go with it. I did the very quick version. I took 2 cups of the uncooked Brown Instant Rice. I put 1/2 cup of water mixed with 12 oz. of taco sauce in a medium sauce pan and put it on medium heat until it boiled. I added the Brown Instant Rice, and stirred it in with the taco sauce/water mixture. I put a lid on the pan, and removed it from the burner and set the timer for 5 minutes. It was an excellent version of Spanish Rice without the work.
The rest of the week will include Taco Salad, Beef Enchiladas, Black Beans, Refried Beans, and anything else having to do with Mexican cuisine. Anyone who knows me knows I have a Mexican Heart. I still have Ohio feet, because they keep bringing me back home.
2 lbs. of boneless/skinless chicken breasts cut into strips
1 medium sweet onion sliced thin
1 sweet red pepper sliced thin
1 green pepper sliced thin
4 TBLS Extra Virgin Olive Oil
2 Tsp Fajita seasoning
1 package of large, or extra large, flour tortillas
Put cut chicken breasts in a bowl, and sprinkle with 1 teaspoon of Fajita seasoning. Add 2 tablespoons of the Extra Virgin Olive Oil and allow this to set for 20 minutes.
Put cut vegetables in a bowl, and sprinkle with 1 teaspoon of Fajita seasoning. Add 2 tablespoons of the Extra Virgin Olive Oil and allow this to set for 20 minutes.
Set the heat on 2 burners to medium high. Put the Chicken mixture in one skillet and place it on one of the burners. Allow it to cook for approximately 10 minutes until the chicken is thoroughly cooked. Make sure you are stirring the chicken to prevent it from sticking. At the same time, put the vegetable mixture in a separate skillet and cook over medium high heat until the vegetables are cooked. (approximately 10 minutes) You can combine the chicken and vegetables together, once they are cooked, to blend the flavors.
Heat 2 tortillas in the microwave for 20 seconds. Spoon the combined chicken and vegetable mixture into the center of the warm tortilla and roll it up. Pick it up and you are having a great “international” experience.
Until next time From our Butcher Block to your Table.
I have a couple of priceless stories to tell you about this recipe. Pam, who is a regular customer at my store, told me she couldn’t cook. I told her that was nonsense, that cooking was simply “following directions”. I gave her my Oven Fried Chicken recipe. I told her to put potatoes in the oven and to make a salad, and dinner was ready. That was on Wednesday. On Saturday Pam was back in my store. She was ecstatic. She had made the dinner for her husband as a surprise. He loved the chicken. He told his wife to quit her job and start a catering business with this recipe. I had another customer who shall remain nameless. I had given her the Oven Fried Chicken recipe. She was in the store and I heard her tell The Butcher she needed to talk to me. I went out to see her, not knowing what to expect. She told me, “Honey, I made that Chicken recipe for my boyfriend. We have been dating for 5 years, and after he ate that chicken, he almost proposed to me.” I told her if he didn’t propose after he ate the Oven Fried Chicken that she should look for someone else.
Preheat oven to 425 degrees
Moisten chicken breasts and shake off excess water
Combine Runion Mix, and Sherman Provision BBQ Rub in a plastic bag and shake
Add chicken one piece at a time and coat with the Runion/Seasoning mixture
Put butter on a cookie sheet (with at least 1 inch edge), place in preheated oven
After butter is melted, place chicken (fat side down) on the cookie sheet
Bake for 35 minutes, turn and bake for additional 20 minutes
For boneless, skinless chicken breasts decrease cooking time to 20 minutes per side.
Be sure to pick up your very own copy of this recipe the next time you are in the store.
Until next time…From our Butcher Block to your Table.
Place pork, fat side up, on rack in shallow roasting pan. The rack keeps the meat out of the drippings.
Roast in 325 degree oven (it is not necessary to preheat the oven)
3 to 5 pounds should be cooked 30 to 35 minutes per pound.
5 to 7 pounds should be cooked 35 to 40 minutes per pound.
If using a meat thermometer it should register 170 degrees
Remove from oven and allow the cooked roast to set for 15 minutes prior to carving.
Take a jar of apple jelly, apricot jelly, or a fruit jelly of this nature. Heat the jelly in a small saucepan, over medium heat. If desired, you can add cranraisins to the sauce. This sauce can be served as a topping for the pork roast.
Fried apple slices
This is also a very nice accompaniment to the pork.
Take apples with skin and slice thinly. Shake in a bag with cinnamon and sugar. Heat butter in a skillet on the stove at medium heat. Fry the apples until soft. This will only take a few minutes. The cooked apples can be served on the plate with the pork.
You can freeze the cooked pork roast (preferably unsliced). When you remove it from the freezer, slice the pork and warm in an oven at about 250 degrees in a covered baking dish. I would also put the jelly glaze on the pork as you are heating it up. This will keep the pork roast juicy.