Guest post from Claire at Purple Fairy Dust- Fajitas with a Twist

I am very excited to be hosting a guest post today by a lovely fellow blogger Claire, who has a wonderful blog called Purple Fairy Dust: All Things Beautiful
Claire covers a lot of fantastic things on her blog including recipes, craft projects, nail art, beauty, hair, fashion and reviews. I highly recommend that you check it out, as there is a post for everyone.

Claire tells me that this fajita recipe is one of her favorite dinner/lunch options, and she loves making it for company.
On to the yummy bits :)

The image above is owned by 

Purple Fairy Dust: All Things Beautiful

Fajitas with a Twist

Ingredients

Cooking Oil

Chicken breasts (can be made with beef)

Cheese (whatever you fancy)

Onions

Sweetcorn

Mayo - Optional

Garlic Paste/Chopped Garlic - Optional

Seasoning - Optional

Fajita Sauce - Optional

Fajita Wraps

You can add other vegetables but I choose not to.

Items you will Need - 

Frying Pan (to fry the onions)

Wok/Large frying pan (to cook the chicken)

Cup/Tupperware (to make your garlic mayo)

Grater (to grate the cheese)

Chopping Board

Sharp Knives x 2 (one to cut the chicken, one to cut the onions and garlic)

Wooden/Plastic Spoons x 2 (to stir the chicken/onions while cooking)

Bowl/Saucepan (for sweetcorn)

Please note ** Never use a spoon/knife you have been using to stir/cut chicken to stir/cut your onions.

Directions
Set all your ingredients out so everything is within reach.

Warm some cooking oil in a frying pan while you cut your onions (I always chop my onions first)  You can cut them to any size you want - My onions are cut up pretty small as I like them to be quite crispy.

Add the chopped onions to the frying pan.

You can chop you garlic here (if you are using it)

The onions will be cooking while you do the rest (please note if you don't want your onions crispy then you should wait to add the onions until your chicken is cut into pieces and is being added to the wok)

Don't forget to stir your onions every now and again.

Warm some cooking oil in a wok or large frying pan while you slice your chicken breasts (or beef) into sections/strips, removing all fatty bits and veins!

It is best to cut the chicken into small sections or strips so it fits easily into your wraps.

Cook the chicken until all the pink has turned white but leave on the heat as the inside may still be pink.  You can check if the chicken is ready by choosing the largest strip and cutting into it to see if it is pink, if it isn't the chicken is ready.  If it is pink just cook a little longer.

Once the chicken is ready or just about, then add the bbq seasoning (this is optional) but I find it yummy!  There are loads of seasoning sachets already made out there or you can make your own.

The onions should be cooked by now, you can leave them like this but I add some sugar (brown sugar works best) and mix it in with the onions in the frying pan.  This caramelizes the onions and make them taste gorgeous in your wraps!

Once the onions are ready put them into a dish/serving plate.

This is where it gets confusing.  I don't like the usual fajita sauce on my chicken but Tim does.  I split the chicken in to two frying pans/woks.  Mine is just the plain cooked chicken strips with the bbq seasoning thrown in so I add it to the pan I used for the onions.

Tim's chicken is in the other frying pan/wok so I add a sauce to it and leave to simmer.

While the chicken is simmering...

Add sweetcorn to a microwaveable dish and cover with water.  The sweetcorn can be the frozen or the tinned kind.  You can also use a saucepan to cook the sweetcorn.

Heat the sweetcorn for 30 seconds and stir, then another 30 seconds. Drain the water and put back into the microwave for another 30 seconds.  You will need to adjust the times for certain microwaves and if you are using a saucepan then you will have to boil the sweetcorn for 3 minutes at least.

Grate your cheese into a bowl or add the grated cheese to a serving dish like the one I have used below.

Add Mayo/Reduced fat Mayo to a cup or tupperware dish and add garlic paste or chopped garlic and mix.  I coat my wraps in garlic mayo before adding chicken, cheese, sweetcorn and onions... yum!

By this stage everything is ready so you can add the wraps to a plate, place them in the microwave and heat for 30 seconds.

Serve the chicken, sweetcorn, cheese, onions and wraps and give each person eating a plate to roll their wraps.




Sending out a huge thank you to Claire for sharing this yummy recipe, and I hope you all will try it and also check out her blog.
-Pam

Chicken and Coconut Curry

I love curry. Always.
This is a very quick, almost throw together recipe and while it was good, it needs a little tweaking for next time. More heat, and more curry paste. That's about it. And I think I will keep some of the green onions aside for tossing in at the last minute so they retain a bit more colour. They were tasty, but lost colour in the cooking process.

Chicken and Coconut Curry

3/4 pound skinless, boneless chicken breast halves cut into chunks ( I used 2 breasts)

1/4 tsp salt

1 tsp canola oil

1 red bell pepper cut into strips

6 scallions (or green onions) chopped

2 1/2 tsp Thai Red curry paste ( I would amp this up to at least 4 tsps next time)

2 tsp sugar

1 tsp ground cumin

1/2 tsp ground coriander

1 (14 oz) can of light coconut milk

1 (12 oz) pkg of cauliflower florets

1 (6 oz) bag of matchstick cut carrots

Sprinkle the chicken with salt. Heat1/2 tsp oil in a large non stick skillet over meadium- high heat. Add the chicken and cook, turning occasionally until browned and cooked through. About 5 minutes. Remove from pan, and keep warm.

Add the remaining 1/2 tsp oil to the skillet. Add the bell pepper and most of the scallions ( reserve some to add at the end so they retain some colour). Cook, stirring until the scallions turn bright green:about 1 minute.

Stir in the coconut milk, cauliflower and carrots; bring to a boil. Reduce heat and simmer, covered, stirring occasionally until the vegetables are tender; about 6 minutes longer.

Return the chicken to the skillet and cook until heated through; about 1 minute.

I like to serve this with jasmine or basmati rice.  

Worth every Penne (pasta with chicken, bacon, spinach and pesto sauce

*from eat Shrink and be Merry

Sauce:
2 TBSP basil pesto
2 TBSP balsamic vinegar
1 TBSP olive oil
1/4 tsp freshly ground black pepper


2 cups uncooked whole wheat penne noodles (about 8 oz/227 g)
4 slices reduced sodium bacon, chopped
3 cups sliced mushrooms
1 cup chopped red onions
3 big handfuls baby spinach leaves
12 cherry or grape tomatoes, halved
3 cups chopped cooked chicken breast
1/4 cup shaved parm or romano cheese, or 1/2 cup crumbled light feta cheese
freshly ground black pepper to taste

To prepare sauce, whisk together all sauce ingredients in a small bowl and set aside.
Cook penne noodles according to package directions. Drain and keep warm.
While pasta is boiling cook bacon in large non stick skillet or wok over med-high heat for about 2 minutes. Remove and discard about 1 TBSP bacon drippings from skillet. Add mushrooms and onions to skillet. Cook and stir until vegetables start to soften, about 5 minutes. Add spinach leaves and tomatoes. Cook until spinach is wilted. Stir in chicken and cook just until chicken is heated through. Add cooked penne noodles and mix well. Add reserved sauce and mix again. Remove from heat and sprinkle with Parmasan cheese and black pepper.

Makes 6 servings.
Nutritional info per serving.
Cal: 331
total fat: 10.6 g
saturated fat: 2.9 g
protein: 27 g
carbs: 31 g
fiber: 5.7 g
cholesterol: 50 mg
sodium: 270 mg

Butter Chicken make over...

The Better Butter Chicken 
* from Eat Shrink and be Merry-My favorite healthy cook book in the world.*

2 tsp butter
1 cup chopped onions
2 tsp minced garlic
1 TBSP grated ginger root (I chop mine up really really finely with a chopper)
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 can (19 oz) diced tomatoes, undrained 
2 TBSP tomato paste
1 TBSP brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up * (don't shred or cut the meat up too small or the finished dish won't look very appealing)
1/3 cup light (5%) cream
1/4 cup light sour cream or plain yogurt
1 TBSP minced fresh cilantro
hot cooked basmati or jasmine rice

Melt butter in a deep 10 inch skillet over medium heat. Add the onions and garlic. Cook slowly, stirring often until onions are tender, about 5 minutes. Add ginger root, chili powder, turmeric and cinnamon. Cook 1 minute more. Add undrained tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.
Add cut up chicken, cream and sour cream. Simmer uncovered for 5 more minutes. Remove from heat and stir in cilantro. Serve over hot rice if desired.

makes 5 servings
Nutritional information per serving:

cal: 293
total fat: 11.4 g
saturated fat: 5 g
protein: 33 g
carbs: 15 g
fiber: 2.9
Cholesterol: 105 mg
Sodium: 483 mg

Tikka Masala

1 cup yogurt 
1 tablespoon lemon juice 
2 teaspoons ground cumin 
1 teaspoon ground cinnamon 
2 teaspoons cayenne pepper 
2 teaspoons freshly ground black pepper 
1 tablespoon minced fresh ginger 
4 teaspoons salt, or to taste 
3 boneless skinless chicken breasts, cut into bite-size pieces 
4 long skewers 

1 tablespoon butter 
1 clove garlic, minced 
1 jalapeno pepper, finely chopped 
2 teaspoons ground cumin 
2 teaspoons paprika 
3 teaspoons salt, or to taste 
1 (8 ounce) can tomato sauce 
1 cup heavy cream (again I used canned evaporated skim milk)
1/4 cup chopped fresh cilantro 


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. 
Preheat a grill for high heat. 
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. 
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. 

Butter Chicken

2 tbsp butter
1 cup onion
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp turmeric
1/4 tsp cinnamon
540 ml can diced tomatoes
2 tbsp tomato paste
1 tbsp brown sugar
1/4 tsp pepper
3 cups cubed cooked chicken, white and dark meat
1/3 cup light cream (I use canned evaporated skim milk)
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
hot, cooked basmati rice

Melt butter in 10 inch skillet over medium heat. Add onion and garlic and saute until onion is soft. Add gingerroot, chili powder, turmeric and cinnamon and cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar and pepper. Reduce heat and simmer for 10 minutes, stirring occasionally. Add chicken, cream and sour cream. Simmer 5 more minutes. Remove from heat and stir in cilantro. Serve over hot basmati rice.

A Curried Affair (chicken curry with pineapple aka YUMYUM)

 I know this one sounds kinda weird, but I PROMISE it's great!!!
*From Looney Spoons

1 TBSP reduced fat butter or margarine
1 cup each of chopped onions and chopped celery
1 1/2 tsp curry powder
2 cans (10 oz ea)reduced fat cream of mushroom soup, undilutes (Campbell's healthy request)
1 can (14 oz) pineapple tidbits and their juice
3 cups chopped cooked chicken breast (about 1 1/4 pounds)
1 TBSP low sodium chicken bouillon powder
1/2 tsp ground cumin
1/4 tsp each crushed red pepper flakes and black pepper
3 cups cooked rice

Preheat oven to 350.

Melt butter in large non stick saucepan over medium heat. Add onions celery and curry powder. Cook and stir for 2-3 minutes until onions begin to soften.

Stir in undiluted soup, pineapple(with juice), chicken, bouillon, cumin, black pepper, an red pepper flakes. Mix well.
Transfer mixture into a medium casserole dish. Cover and bake for 30 minutes. Serve over hot rice.

makes 4 servings

Nutritional info per serving:
Cal: 459
Total fat: 8.1g
carbs: 61.3 g
protein: 32.6 g
sodium: 718 mg
Cholesterol: 82 mg

Chicken Teriwacky

*From Eat Shrink and be Merry. My go-to lower fat/cal cook book.

Marinade:
2 TBSP reduced-sodium soy sauce
2 TBSP freshly squeezed lime juice
2 TBSP liquid honey
2 TBSP ketchup
2 TBSP minced green onions (with white parts)
1 TBSP grated ginger root
2 tsp grated orange zest
1 tsp minced garlic

4 boneless, skinless chicken breasts

Whisk together all marinade ingredients in a small bowl. Place chicken breasts in a large zip-loc bag. Add marinade and seal bag. Marinade in refrigerator for at least 4 hours or overnight if possible.

Pre-heat grill to medium setting. Remove chicken from marinade and place on grill rack that has been coated with cooking spray. Discard marinade. Grill for about 15 minutes.


This is great for salads.

Nutritional info per serving:

cal: 214
total fat: 2.1 g
saturated fat: 0.6 g
protein: 40 g
carbs: 7 g
fiber: 0.2 g
Cholesterol: 99 mg
sodium: 300 mg

West African Yassa Chicken

4 large onions thinly sliced
1/2 cup freshly squeezed lime juice
1 tsp salt
1/2 tsp black pepper
3 1/2 pounds chicken cut into 8 pieces. (I usually use boneless chicken breasts)
3 TBSP olive oil
1 medium carrot, chopped
1 medium stalk celery, chopped
4 cloves garlic, minced
1 fresh jalapeño pepper, or other chili pepper, seeded and minced
1/2 cup chicken broth
hot cooked rice or couscous

In a large bowl ( I use a large zip-loc bag) combine onions, lime juice salt and pepper. Add chicken and toss to coat well. Cover and refrigerate for 3-6 hours. Remove chicken from marinade and pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.
Heat oil in 5 quart dutch oven. Cook chicken in batches over medium-high heat, turning often until browned on all sides, about 6 minutes per batch. Transfer chicken to plate and set aside.
Add reserved marinated onions, celery, garlic and jalapeño pepper to Dutch oven, cook over medium-high heat stirring often until onions have softened, about 8 minutes. Stir in chicken broth and reserved marinade liquid and bring to a boil. Return chicken to Dutch oven, reduce heat to medium-low and simmer, covered until chicken in done (20 minutes for boneless, 35 minutes for bone-in)
Serve over hot cooked rice or couscous

Baked Teriyaki Chicken

1 TBSP cornstarch
1 TBSP cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
12 skinless chicken thighs

1. In a small saucepan over low heat combine the cornstarch, cold water, sugar, soy sauce, vinegar, ginger, garlic and pepper. Simmer stirring frequently until sauce thickens and bubbles.
2. Pre-heat oven to 425
3. Place chicken in a lightly greased 9x13 inch baking dish. Brush chicken with sauce, turn pieces over and brush again.
4. Bake in a pre-heated oven for 30 minutes. Turn pieces over and bake for another 30 minutes. Brush pieces with sauce every 10 minutes during cooking.

Honey Curried Chicken

Quick, easy and using ingredients normally on hand makes this dish a winner every time.



3 pounds boneless chicken breasts
1/2 cup liquid honey
1/4 cup butter melted
1/4 cup Dijon mustard
2-4 tsp curry powder
pinch cayenne (optional)


Place chicken in a single layer in a large ovenproof dish. Combine the rest of the ingredients and pour over chicken. Bake uncovered at 350 for 20 minutes, basting a couple times. Turn pieces over and bake for an additional15-20 minutes or until chicken is cooked.
Serve with jasmine rice or basmati rice.

Creamy Herbed Balsamic Chicken

For such a simple dish, this tastes fantastic and is totally company worthy. Do be careful not to over cook the chicken because at it's best it is super juicy and perfect. Perhaps use a meat thermometer and cook it to 180 degrees.
6 chicken breasts (I prefer bone in for this recipe)
1/3 cup of balsamic vinegar
1 tsp dried oregano
1/2 tsp salt
1/2 pepper
handful of garlic cloves UNPEELED
1/4 cup low fat buttermilk
2 tsp minced fresh parsley
3 TBSP mayonnaise
1 TBSP water
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
salt and pepper to taste

Pre-heat oven to 375. Arrange chicken in a single layer in baking dish. Pour balsamic vinegar over chicken and sprinkle with oregano and salt and pepper. Place garlic cloves in dish. Bake for 25 minutes basting occasionally. Remove garlic from dish and peel. Place in a small bowl and mash into a paste. Add buttermilk and next four ingredients, and whisk together. Pour sauce over chicken and serve.

This sauce is great on potatoes, so I usually double the sauce.

Chicken Divan

This recipe was taken from a cookbook I bought when my kids were in day care, and they had a collaborative recipe book fund raiser. That was years ago, and to this day this recipe remains among our faves, and is often requested as a birthday dinner by my now 15 year old.

2-3 chicken breasts cooked and cubed
2 bunches cooked broccoli ( don't over cook it, it will be in the oven again)
8 oz cheddar cheese, grated
bread crumbs or croûtons to your liking

MIX IN A LARGE BOWL:
3/4 cup Hellmans Mayonnaise 
1 TBSP lemon juice
1/2 tsp curry powder
2 cans cream of chicken soup

In a 9x13 inch pan place broccoli on bottom. Add chicken on top of broccoli. Spread Mayo mixture evenly over chicken and broccoli. Spread grated cheese and bread crumbs or croûtons on top. Bake at 350 until bubbly ( about 20-30 mins. Serve on top of egg noodles.

Walnut-Crusted Chicken Breasts

This was posted to my old facebook recipe group, and the poster says she got it from  Body+Soul

2 slices whole wheat bread, dried
1/3 cup walnuts
2 tbsp. Parmesan cheese, freshly grated
coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless
1 tbsp. grapeseed oil
lemon slices for serving

1. Preheat oven to 425 degrees. In food processor combine bread, walnuts, Parmesan; season w/salt and pepper. Process until fine bread crumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
2. Season chicken w/ salt and pepper. Dip each breast into eggwhite, letting excess drip off, and then into crumb mixture pressing to adhere.
3. In a large non stick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8-12 minutes.

Creamy Pecan Chicken

Ingredients needed: 

1 Tbsp. butter
1/2 cup chopped pecans
1/4 tsp. garlic powder 
6 boneless chicken breasts 
1 1/2 C. heavy whipping cream 
3 Tbsp. peach preserves 
1 Tbsp. Dijon mustard 
1/4 tsp. salt 
1/4 tsp. pepper,
Hot cooked fettuccine or rice.

1. Melt butter in a large nonstick skillet over medium-high heat. Add pecans and garlic powder; cook 2 minutes until very lightly toasted (you'll smell a nice pecan aroma). Remove from skillet and set aside.
2. Cook chicken in skillet 2 minutes on each side or until lightly browned. Reduce heat to medium. Add cream, preserves, mustard, salt, pepper and half of pecan mixture, stirring well.
3. Cook, uncovered, 10 to 12 minutes or until sauce thickens slightly and chicken is tender. Serve over pasta or rice and sprinkle with remaining pecans. 

Orange Curry Chicken

I haven't made this is quite a while, but it was always a favourite when the kids were little.
4 boneless chicken breasts
2 cans of mandarin oranges
1 onion sliced
1 clove garlic minced
juice of one lemon
salt and pepper to taste
red chili peppers to taste
3 tablespoons brown sugar
1 tsp curry powder
½ tsp allspice
2 tsp cornstarch
1 tablespoon of vegetable oil or butter

In a frying pan, melt butter or oil over medium high heat, and sauté onions and garlic for about 3 minutes. Add chili peppers and curry powder. Sauté for 30 seconds. Add chicken breasts and brown on both sides. Approx 5 minutes. Meanwhile, in a blender or food processor, puree both cans of mandarin oranges, including the juice, and 3 tablespoons of brown sugar, and the juice of one lemon. After the chicken breasts are browned on both sides, sprinkle with allspice, and pour orange mixture over top. Cover and simmer until chicken is done, about 15-20 minutes. When the chicken is done, mix the cornstarch with a little water, or chicken bouillon or wine, and stir in to thicken. Serve over hot basmati rice

Chicken with Portobello Mushrooms and Artichokes

4 chicken breast halves
2 Tablespoons olive oil
1/4 cup flour
salt and pepper to taste
1 small onion, thinly sliced
2 portobello mushrooms
1/2 cup beef broth
2 teaspoons dried tarragon ( or 1/4 cup fresh)
5 canned quartered artichoke hearts
1/2 cup brandy
1/4 cup lemon juice (often use less b/c my hubby does not like strong lemon flavor)

Lightly pound chicken breasts to even thickness, dust chicken with flour and add salt and pepper to your taste.
In a heavy skillet, heat one tablespoon olive oil over medium heat.
Place chicken in pan, brown on both sides, and cook through. This will take about 8-10 minutes. Remove from pan, set aside and keep warm.
Add remaining one tablespoon olive oil, and saute onions and mushrooms over medium heat for 3-5 minutes.
Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2-3 minutes, stirring gently. Stir in brandy and simmer for an additional 2-3 minutes. Return chicken to pan and heat through.

SAUTED CHICKEN WITH HERB SAUCE

4 Boneless chicken breasts
2tsp salt and pepper
3 green onions..chopped
1 tbsp fresh tarragon or 1 tsp dried
2 tbsp fresh chopped parsley or 1 tsp dried
1 tsp grated orange rind
½ cup dry white wine
½ cup orange juice
¼ cup whipping cream

Season breasts with salt and pepper. Heat butter in a skillet on med and then add chicken sauté for about 4 mins per side or until browned. Remove breasts from pan. In same pan add onions, parsley, tarragon and orange rind. Stir together for about 1 min until onions soften.
Pour wine and orange juice in and bring to a boil, reduce heat until 2 tbsp of liquid remain then stir in whipping cream..bring to boil and return breast to pan in the newly created sauce and simmer for 2 to 3 mins.