Sunday, May 4, 2008
Happy Cinco de Mayo!
I love any reason to have some good Mexican food! We are going to celebrate a day early because I just feel like fajitas today! We will have an Italian Cinco de Mayo tomorrow. (Anyone help me out with the Italian term for cinco de mayo?) Since I had some great ingredients in my harvest basket yesterday, I made some salsa and my chicken is marinating. I thought I would share those recipes with you, the breakfast recipe will just have to wait. They are so easy and very healthy and low cal.
Salsa (courtesy of Ashlee Leseuer)
3 14.5 oz cans diced tomatoes
2 bunches green onions ( I use whites and half the green)
1 bunch cilantro
8 jalapeno slices , from can. (more if you want spicier salsa)
Juice of one lemon
1 tsp salt
Put all in blender, chopping onion and cilantro a little first. Blend until still chunky but well mixed. Refrigerate. Don't add extra ingredients until it sits for a while. It gets spicier.
Fajita Marinade (courtesy of Milena Cooper)
2 T fresh lime juice
1/2 t chili powder
pinch crushed red pepper flakes
1 T soy sauce
1/4t ground cumin
I doubled this and marinaded about 1 - 1 /2 pounds chicken into strips. Marinade at least 2 hours or overnight. You can marinade the whole breast and grill also or in strips and saute. Serve with peppers and onions and salsa and any other great toppings.
Happy Cinco de Mayo to you all!
I am looking for a great fresh tomato salsa recipe as my garden is about ready to be picked. If you have one, or any other great recipes for fresh tomatoes, pass them my way please!