Fancy Chicken Fajitas


* 1 1/2 pounds boneless, skinless chicken breasts

* 2 tablespoons olive oil
* 3 tablespoons lime juice
* 2 cloves garlic
* 1 cup packed cilantro leaves
* 1/2 jalapeno, seeded
* Salt and pepper

* 1 tablespoon olive oil
* 1 large onion, peeled and cut into 1/2 inch slices
* 1 green bell pepper, seeded and sliced
* 2 tablespoons olive oil


Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Even better is to buy the less expensive thinly sliced chicken breasts. Place chicken breasts in glass baking dish. In a blender combine 2 tbsp olive oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.

In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. Transfer to serving dish and put it in the oven to keep warm. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for a few minutes.

To serve, slice chicken into even strips. Serve hot with onions and peppers, grated jack and cheddar cheese, salsa, guacamole, and sour cream. Copyright: Thad’s Recipe Collection

Chicken a la Louise


* frozen chicken thighs, enough to cover the bottom of the pan
* olive oil (optional)
* red pepper flakes, to taste
* salt, to taste
* pepper, to taste
* 6-10 garlic cloves, minced
* 1 tablespoon capers
* dry red wine, enough to half submerge chicken
* balsamic vinegar, enough to drench top surface of each thigh
* 1 large onion, coarsely chopped
* tablespoon Dijon mustard (optional)
* 2 tablespoons fresh lemon juice


Put oil and frozen chicken into a large sucepan on high heat. Sprinkle red pepper flakes, salt and pepper on thighs. Add garlic, capers and wine. Splash balsamic vinegar on each thigh. Add onion and optional mustard. Once liquid begins to boil, turn thighs every few minutes. If pan dries out add more liquid (wine or water). Continue until sauce is reduced, chicken is cooked and covered in a carmelized coating. Just before the sauce is boiled down, add the lemon juice and cook down for a few minutes.

Serve with Basmati rice.

Cooper’s Chicken


* 8 chicken breasts
* 1 medium size sour cream (next time try 1 small size)
* 1 can Campbell’s Golden Mushroom Soup
* 1 jar of chipped beef, sliced into strips
* 1 pound button mushrooms, sliced into fourths
* 2 tablespoons butter
* 2 tablespoons bourbon


Preheat oven to 300°.

Place beef on bottom of 9×13 inch glass dish. Place chicken on top. Mix soup, sour cream, mushrooms and bourbon. Pour mixture over chicken. Cover with foil tightly. Cook for 3 hours. Serve with pasta.

Thad’s Martha’s Vineyard Tuna


* 2 pounds tuna
* 10 ounce bottle soy sauce
* 2-3 tablespoons ginger, minced
* 3 cloves garlic, minced
* 1 tablespoon wasabi powder


In a large ziploc bag, mix soy sauce, ginger, garlic and wasabi. Place the tuna in the bag, seal and refrigerate for several hours.

Remove from marinade and barbeque tuna for 4 minutes a side.

Tequila Marinated Beef Fajitas


* 1 pound flank steak
* 1/4 cup tequila
* 2 tablespoons fresh cilantro, chopped
* 2 tablespoons fresh lime juice
* 1 tablepoon worcestershire sauce
* 1 teaspoon cumin
* 1/2 teaspoon vegetable oil
* 1/4 teaspoon crushed red pepper flakes
* 2 cloves garlic, minced
* 1 bell pepper, sliced
* 1/2 large red onion, chopped into wedges
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 flour tortillas


Combine the tequila, cilantro, lime juice, worcestershire sauce, cumin, oil, pepper, garlic and steak in a zip-lock bag and refrigerate for 1 hour. Remove steak from bag and discard remaining marinade.

Spinkle bell peppers and onions with salt and pepper. In a large skillet over medium high heat, saute the bell pepper in the vegetable oil for 5 minutes. Add the onion and continue to saute for 5 minutes more. Remove the vegetables from the pan.

Add the steak and cook for 5 minutes on each side. Remove from pan and cut into thin slices.

Warm tortillas and add steak and vegetables.

Cooking Light Magazine

Spinach Chicken Enchiladas


1 18 oz package flour tortillas
1 cup cheddar cheese, grated
2 cups monterey jack cheese, grated
2 cups boneless, skinless chicken breasts, cooked and shredded
1/2 medium onion, chopped
1 1/2 cups sour cream
3/4 teaspoon black pepper

2 tablepoons butter
2 tablespoons flour
1/2 cup milk
1 1/2 cups chicken broth
1 10 ounze package frozen spinach, cooked, drained and chopped
2/3 cup sour cream
4 tablespoons green chiles, chopped
1/2 medium onion, chopped
1 clove garlic, diced
3/4 teaspoon cumin


Preheat oven to 350?.

Boil chicken for 10-15 minutes to cook. Remove chicken from pot. Shred chicken into bite size pieces.

While chicken is cooking, cook spinach and drain thoroughly.

In large bowl, mix together cheddar cheese, monterey jack, chicken, onion, sour cream and pepper and set aside.

In a saute pan, heat butter over medium heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil and boil for one minute, stirring constantly. Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, chilies, onion, garlic and cumin.

Dip each tortilla into sauce, coating both sides. Spoon about 1/4 cup filling onto each tortilla and roll up. Place seam-side down in an ungreased 9×13 baking dish. Pour remaining sauce over enchiladas and bake uncovered in oven about 20 minutes.

Portland’s Palate, by the Junior League of Portland, Oregon

Baked Mushroom Chicken


* 3 tablespoons butter
* 8 oz mushrooms, thinly sliced
* 6 green onions, thinly sliced
* 2 cloves garlic, minced
* 1/4 cups flour
* 1/4 teaspoons rosemary
* 1/2 teaspoons salt
* 1/4 teaspoons paprika
* 4-6 boneless skinnless chickens
* 1/2 cup chicken broth
* 1/4 cup white wine
* 1/4 cup fresh lemon juice


Saute mushrooms, onions and garlic with 2 tablespoons of butter for about 5 minutes. Transfer to 2.5 quart, greased casserole.

Mix flour, rosemary, paprika, salt and pepper in plastic bag. Toss chicken in it and save extras. Brown chicken in 2 tablepoons butter about 5 minutes/side. Put chicken on top of mushrooms in casserole.

Add 1 tablespoon butter to pan and stir in flour. Add chicken broth, wine and lemon juice and whisk until slightly thickened. Pour over chicken and mix well.

Cover and bake for about 30 minutes at 375°.



* 3 pounds flank steak
* 2 tablespoons olive oil
* 3 pieces bacon, cut in half
* 2 dill pickles, sliced inot 1/4 inch slices and cut in half
* 1/2 cup dijon mustard
* 6 tablespoons onion, diced (optional)
* 1 can beef stock
* 6 ounces beer


Pound steak with tenderizer mallet on both sides and in both directions. Cut into 3 x 6 inch strips.

Coat each roulatden with moderate layer of mustard. Sprinkle 1 tablespoon diced onion on each (optional). Lay a slice of bacon on top. Lay a slice of pickle across horizontally. Roll up the flank steak around the pickle and secure with toothpick or string.

Heat olive oil in medium skillet. Brown rouladen in the skillet. Reduce heat to low. Add beef stock and/or beer. Cover and cook 1 1/2 hours.

Remove rouladen from skillet. Using a roux, make a gravy from the juices. Serve with mashed potatoes.

Roasted Winter Squash Soup


* 4 tablespoons olive oil
* 1 medium onion, diced
* 1 celery stalk, diced
* 1 carrot, diced
* 1 cinnamon stick
* 8 cups chicken broth
* 5 cups squash (about 2 medium squash; ether butternut, acorn, hubbard or Delicata)
* 1 tablespoon curry powder
* 1 teaspoon nutmeg, freshly ground
* 1 tablespoon honey
* 3 tablespoons sherry
* salt and pepper
* 1/4 cup pumpkin seeds
* 1/2 cup creme fraiche
* 1/4 cup fresh cilantro, chopped


Preheat oven to 375?. Cut the squash in half, remove seeds, brush with olive oil and bake for 40-45 minutes. Allow squash to cool slightly and scoop out the flesh. Set aside.

Roast pumpkin seeds for 15 minutes.

Heat olive oil in a large stock pot over medium-high heat. Saute onion, celery, carrot and cinnamon stick until tender, about 10 minutes. Add the chicken broth, roasted squash, curry, nutmeg, and honey, whisk together. Bring to a boil, reduce heat and simmer for 15 minutes. Remove and discard cinnamon stick. Add sherry. Remove from heat and puree the mixture. Return to heat and season with salt and pepper to taste.

Mix the chopped cilantro with the creme fraiche until smooth. Serve soup with creme fraiche and pumpkin seeds.  Goes well with pork tenderloin or quiche.

Red Chile-Roasted Chicken with Crusty Potatoes


* 1 tablespoon vegetable oil
* 6 dried ancho chiles, seeded and torn (about 3 oz.)
* 2 cups hot water
* 1/4 cup cider vinegar
* 1 3/4 teaspoons salt
* 1 teaspoon sugar
* 1 teaspoon oregano
* 1/2 teapsoon pepper
* 1/4 teaspoon cumin
* 1/8 teaspoon ground cloves
* 3 garlic cloves

Remaining Ingredients
* 1, 3 1/2 pound whole chicken
* 1/3 cup water
* 10 small red potatoes, halved (about 1 1/4 pounds)
* 1 teaspoon vegetable oil
* 1/4 teaspoon salt
* 1 1/4 cups onion, sliced (about 1/4-inch thick)
* 1 tablespoon cider vinegar


Heat 1 tablespoon oil in a large non-stick pan over medium-high heat. Add anchos; saute 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand for 20 minutes until tender. Combine the ancho mixture, 1/4 cup vinegar, salt, sugar, oregano, pepper, cumin, cloves and garlic in a blender; process until smooth. Strain marinade through a sieve into a bowl and discard solids.

Remove and discard giblets, neck and skin from chicken. Rinse chicken with cold water and pat dry. Trim excess fat. Place the chicken, breast side down, on a cutting board. Cut in half lengthwise along the backbone. Combine 1 cup marinade and chicken in a zip-lock bag. Seal and marinate in refrigerator 4 hours.

Preheat over to 375?.

Remove chicken from bag, reserving marinade. Place chicken on a broiler pan or rack of roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake for 1 hour or until thermometer registers 160. Brush the reserved marinade over chicken and potatoes and bake an additional 10 minutes. Place on platter. Combine onion and 1 tablespoon oil in a bowl, and arrange around chicken and potatoes.

Cooking Light Magazine