Loris Chicken Fajitas Food

BBQ CHICKEN FAJITAS

Steps:

• Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
• While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
• Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
• Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
• Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
• To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
• Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

CHICKEN FAJITAS

Steps:

• In small bowl, mix mix first 4 ingredients.
• Add chicken and marinate for 15 minutes.
• In skillet, cook onion and chicken with marinade for 3 minutes.
• Add peppers, saute for 3 minutes.
• Stir in salsa.
• Divide among tortillas.
• Top with cheese.
• Roll up and serve.

LORI'S CHICKEN BALLS

Steps:

• Heat oven 400.
• Whisk together the honey, rind, soy sauce, dijon and juice. Set aside.
• Heat oil in a skillet.
• Add onion, pepper and garlic. Saute 3 minutes.
• Add chicken. Saute 5 minutes. Remove from heat. Let cool.
• Stir in the breadcrumbs, zucchini, salt, rind, pepper, dijon, juice and soy sauce.
• Shape into 1/2 inch balls.
• Place on a sprayed baking sheet. Bake 20 minutes or until golden. Pour sauce over. Stir to coat.
• Bake 5-10 more minutes.

LORI'S DRUNKEN CHICKEN

Steps:

• Rinse chicken. Pat dry. Season.
• Heat butter in a large skillet.
• Add chicken. Brown all over.
• Add whiskey. Reduce. Cover. Simmer 30 minutes.
• Remove chicken to a platter. Keep warm.
• To pan add enough water to make 2/3 cup.
• Add the mushrooms and leeks. Simmer 10 minutes.
• Whisk in the cream, flour, lemon juice and whiskey. Simmer until thickened.
• Return chicken to re-heat.

LORI'S CHICKEN POT PIE

Steps:

• Remove prepared refrigerated pie crusts from refrigerator and let come to room temperature.
• Peel, seed, and cube butternut squash and place on roasting pan coated with non-stick cooking spray. Peel potatoes and cube, placing on same prepared roasting pan, along with baby carrots. Sprinkle with salt and pepper to taste and roast in oven at 350 degrees for 45 minutes to 1 hour until tender. Remove from oven and allow to slightly cool.
• In a heavy duty skillet, saute celery and onion in 3 tablespoons olive oil until translucent. Add 3 tablespoons of flour and stir for 1-2 minutes to make a roux. Add 1 1/2 -2 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon granulated garlic and salt and pepper to taste, simmering on medium heat until thickened. Add more chicken broth if needed until desired thickness.
• Place one pie crust in 8 x 10 casserole dish. Place chicken and roasted vegetables on top of crust. Top with sauteed vegetables and roux, mixing gently. Top with remaining crust and cut 3-4 slits in top of crust to allow steam to escape.
• Place casserole in 350 degree oven on bottom rack for 45 minutes, allowing bottom crust to bake evenly. Move casserole dish to top shelf and increase temperature to 400, baking 15 minutes longer to allow top to brown. Remove from oven and allow to cool for 15 minutes before serving.

LORI'S CHICKEN FAJITAS

Steps:

• Marinate chicken 3 to 4 hours and then grill chicken till done.
• Let chicken sit while preparing vegetables, then slice chicken.
• In skillet, cook peppers, onions, spices, Worcestershire sauce and Tabasco in oil.
• Cook till tender crisp.
• Add sliced chicken into vegetable mixture and simmer 3 to 4 minutes.
• Serve with flour tortillas and your favorite fajita fillings.