Tag Archive for American

Chicken Fajitas

A good use for my lovely flatbread recipe. I love the bbq texmex flavour of this recipe, spicy and smokey. It is also a great dish to use only a small amount of meat and loads of vegetables. I just made the flatbread and fajitas, but you could also serve them with additional toppings like guacamole, salsa, sour cream and/or cheese. As a variation, use turkey breast instead of chicken. If you find that your chicken breast gets a bit dry, you could use chicken thigh (boneless, skinless) as an alternative.

Chicken Fajitas

Chicken Fajitas (serves 2)
Adapted from Taste of Home

1 tbsp oil
1 tbsp lemon juice
3/4 tsp seasoned salt (available as chicken spicing in the Netherlands)
3/4 tsp oregano
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
150 g chicken breast, cut into thin strips
1 large onion, sliced
3 paprika’s, sliced (I used a red, a yellow and a green)
2 large tortilla’s or flatbreads, warmed

In a bowl, combine 1/2 tbsp oil, lemon juice and seasonings, then add the chicken. Mix and cover. Set aside (refrigerated) for 1-4 hours to marinate, don’t leave it for longer or the lemon juice will start to break down the chicken.
In a large skillet, saute paprika’s and onions in remaining oil on high heat until cooked to your liking (some people like them crisp, some like them well done). Set aside.
In the same skillet, cook chicken (discard any remaining marinade) over medium-high heat for 5-6 minutes or until done. Return paprika mixture to pan and heat through.
Spoon filling down the center of tortillas and fold in half.

Sweet ‘n spicy ribs and corn on the cob

An American inspired diner. I wanted to make something tex-mex like, it turned out a little different, but it was certainly very nice.
Ordering spare-ribs is very easy, but making them yourself is almost as easy (and much cheaper). And they are much more tasty, meaty and tender than the ordered variant!
Corn on the cob is available all autumn, and is much more nice than corn from a can. The cobs should look fresh, not dried out.

Sweet ‘n spicy ribs
Spare ribs
lemon juice

This marinade is something you make by tasting, and making it like you like. I usually use about 1 spoon of honey, 1 spoon of ketchup, a splash of ketjap, a splash of lemon juice, some sambal and a little salt, but it really depends on how spicy or sweet you want them. You can also add some garlic, or ginger, or paprika powder, or whatever you want… just make them with what you like.
Spread half of the marinade over the meat, then put it in the oven (on low/~160C). After half an hour, add the other half of the marinade. Cook the ribs for another half an hour, but the last 10 minutes turn the oven hotter, then the ribs will be more crisp and the marinade will get nice and sticky.

Corn on the cob
Salt and pepper

Take off the outside of the corn (the leaves and silk). Boil for 10 minutes, don’t add salt to the water (the corn will get tough then). Then put the corn on the grill for a while, to get a nice grilled taste. On a plate, slather some butter over the corn, and some salt and pepper.
I like my corn very plain, but off course you can add any kind of herb you want. For example lime and chilli, or Proven├žal herbs.