NINFA'S RITA DRINK
I used to live in Houston, TX and these were something I enjoyed regularly. The brands used are proprietary. I think this is pretty close to what I drank there.
Provided by Ambervim
Categories Beverages
Time 2m
Yield 3 oz, 1 serving(s)
Number Of Ingredients 3
Steps:
- This recipe is proportional. Scale it to how much you want.
- Mix and freeze in an ice cream freezer. If you don't have one, just put it in the freezer and then scrape it into your glass.
Nutrition Facts : Calories 7.1, Sodium 0.6, Carbohydrate 2.4, Fiber 0.1, Sugar 0.5, Protein 0.1
CHICKEN FAJITAS LIKE MAMA NINFAS
A relatively quick and easy recipe - good for a week night. These taste similar to the Ninfa Fajitas - a popular restaurant dish.
Provided by PanNan
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the grill (indoor or out) or the broiler.
- Pound the chicken breasts to 3/4 inch thickness, and set aside.
- Heat a heavy skillet over high heat for 3- 4 minutes.
- Pour the wine into the skillet, and boil it for 1- 2 minutes to evaporate the alcohol.
- Reduce heat to medium.
- Stir in soy sauce, garlic, and pepper, and cook until they are just combined, about 1 minute.
- Add butter and stir until just melted.
- Remove skillet from heat.
- Dip the chicken breasts into the sauce, and turn them to coat thoroughly.
- Place breasts 3- 4" from heat source, or on in-door grill.
- Cook a few minutes until done to your taste.
- Remove from the heat and let it sit for about 5 minutes.
- Slice the breasts into slim finger length strips.
- To assemble the fajitas, pile a platter high with the chicken strips, and accompany the platter with tortillas, onion, pico de gallo, guacamole, tomatoes and bell pepper rings.
- Let everyone help themselves.
- For each serving, fill a tortilla with some of the chicken and portions of the garnishes.
- Marinated onions: Reduce the stock to 1 cup in a small sauce pan.
- Add soy sauce and chiles; stir.
- Place onions in a medium bowl and pour the marinade over them.
- Cover the bowl and refrigerate it for several hours or overnight.
- Present the onions cold as a garnish, or heat them in the top of a double boiler and serve warm.
- They'll keep at least 10 days.
Nutrition Facts : Calories 999.6, Fat 32.8, SaturatedFat 14.9, Cholesterol 210.4, Sodium 2912.7, Carbohydrate 87.2, Fiber 6.1, Sugar 6.7, Protein 82.7
NINFA'S RED SALSA
I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.
Provided by ATXChefInTraining
Categories Mexican
Time 28m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
- In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
- Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
- If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
- This salsa may be made in advance and either refridgerated or frozen.
Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Sodium 588.9, Carbohydrate 5.7, Fiber 1.6, Sugar 3.3, Protein 1.3
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