Fajita Chicken Salad

I had an entirely different post typed up and decided, at the last minute, to switch it up. Earlier today I noticed that my Facebook page had 476 ‘likes’. My goal was to hit 500 by September…something that seemed rather unreasonable since we have just days left in September and I don’t typically get more than a couple of likes per day. I posted my goal and immediately noticed that Connie’s Finally Losing It posted it on her page. Then Fast Paleo posted it and Bellatrix Nutrition and a couple of friends. 

I went to shower and by the time I came back to the computer (less than an hour later), the page had hit 500…and counting…. At this moment, there are 63 new likes JUST from today and I realized that I set my goal WAY too low. This is something I’m used to doing in real life as well… if I set my goals low enough, surely they will be attainable….right??? 

But that’s NOT right. If I just lose a couple of pounds, I will do/buy/eat _______. I never lost the couple of pounds but I would still do/buy/eat ________. When I switched to a primal diet, I did it for my health but I never expected to lose weight as quickly as I did. As I lost weight, I started setting goal weights and rewards…functional rewards. At 15 pounds (pre-Anya weight), I had my hair cut and coloured. At 20 pounds (pre-Gavin weight), I got sized for new bras (which, after being in nursing bras for over 10 years, was a real treat).

I have nothing planned for pre-Adam weight (5 pounds away)…I should probably get on that because September begins a 30 day challenge…

Fajita Chicken Salad


Ingredients


1 cup salsa (medium is what we use)
1/4 cup chicken broth
1 tablespoon chili powder
1/2 teaspoon salt
1/2 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon onion powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
pinch red pepper flakes
1/2 cup olive oil (divided)
2 limes, juiced (divided)
12 boneless, skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 each red, yellow, & orange pepper, cut into strips
1 large onion, halved and sliced
additional olive oil to cook chicken and vegetables.

Directions


In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, onion powder, cumin, cayenne pepper, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).

Heat a bit of olive oil in a large frying pan over medium-high heat. Cook the chicken thighs (in batches, if necessary) for 5-7 minutes per side, until cooked through. Remove from pan, cut into strips, and keep warm.

Wipe pan clean and add more olive oil. Saute peppers and onion for 5 minutes, until softened but still slightly crisp.

Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.

Orange Chicken

Simple accomplishments to some are huge accomplishments to others. Take walking, for example… The other night my sweet, little 10 month old walked from the ottoman to the dining room table 7 feet away. He was so proud of himself and we were proud for him. It was a huge deal for him to do something that we all consider simple.

Today, at the gym, I did 4 military push ups on my toes. (see this handy dandy ‘how to’ video if you have no idea what that is Military Push ups) For some people, doing 4 isn’t a big deal. For me, it is a huge accomplishment. Military push ups require a lot of strength in the triceps..something I don’t really have…and prior to today, I had never been able to do a single one on my toes. I have done plenty on my knees. I have done plenty on my knees where I could get down but I could not get back up.

These simple accomplishments are what keep me going back to the gym and challenging myself to do more. Do better. Be better.

Orange Chicken

Ingredients

3/4 cup chicken broth

3/4 cup freshly squeezed orange juice

1 1/2 teaspoons finely grated orange zest

6 tablespoons white vinegar

1/4 cup soy sauce

1/2 cup brown sugar

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 teaspoon cayenne pepper

1 1/2 pounds boneless, skinless chicken thighs (or breasts) cut into bite-sized pieces

2 tablespoons corn starch

2 tablespoons cold water

Directions

In a medium sized bowl, whish together everything except chicken, corn starch, and water. Pour the mixture into a large ziploc bag and add the chicken. Seal the bag (squeezing out all of the air), flip around to coat all pieces of chicken, and marinate for at least an hour. 

Spray a large frying pan (or wok) with cooking spray and heat to medium-high. Remove chicken from marinade (reserving marinade into a small pot). When the pan is hot, add the chicken pieces and saute until cooked through (6-8 minutes). Remove chicken to a serving bowl when it is done.

Meanwhile, heat the small pot of marinade over medium heat and bring to a boil. Reduce heat and simmer for 15 minutes. Whisk together corn starch and water in a small bowl. Add to marinade and continue to simmer until the sauce has thickened slightly. Pour over the chicken and stir to coat all pieces. Serve with rice or noodles.

Recipe adapted from Annie’s Eats.

Supper 02/03 ~ Basque-Style Chicken

Basque-Style Chicken

I’m always bothered when a dish I’m excited to make turns out to be a huge fail with the kids. I’ve had this recipe printed for awhile but we don’t buy boneless, skinless thighs often. It was an easy dish to put together..not many ingredients or steps. This is always great when we’re so busy. There were, however, a lot of turned up noses when it was served. Tomatoes and peppers are hit and miss here.

Basque-Style Chicken

12 boneless skinless chicken thighs

1/2 tsp salt

1/2 tsp pepper

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

2 green peppers, thinly sliced

1 tsp smoked paprika or chili powder

1/2 tsp dried thyme

1/3 cup dry red wine (or 1/4 cup water plus 1 tbsp balsamic vinegar)

1 can (28oz) whole tomatoes

1/4 cup chopped fresh parsley

Sprinkle chicken with half each of the salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Transfer to plate. Drain any fat from pan. Add onion, garlic and green peppers; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in paprika, thyme and remaining salt and pepper. Add wine; cook, scraping up brown bits from bottom of pan, until almost no liquid remains. Add tomatoes, breaking up with spoon. Return chicken and any accumulated juices to pan, spooning sauce over top; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced, about 25 minutes. Using slotted spoon, transfer chicken and peppers to serving plate; keep warm. Stir parsley into sauce and bring to boil; cook until thickened. Spoon over chicken.

I think I’ll tuck this recipe away until the kids forget that they didn’t like it. I didn’t mind it but it was a little on the bland side. It could have been that we served it over egg noodles and they are bland as well.

Supper 01/11 ~ Oven Roasted Chicken Thighs

Oven Roasted Chicken Thighs With Carrots and Yukon Gold Potatoes

We settled on this recipe because we had chicken thighs in the freezer that needed to be used. I am positive this recipe was created for those people afraid of flavour. A little bit of nutmeg gives it enough flavour that it’s not ordinary chicken but not enough that I was excited by it. There is such a tremendous amount of oil that I couldn’t really get into the dish.

Oven Roasted Chicken Thighs With Carrots and Yukon Gold Potatoes

3 tablespoons olive oil, divided

6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)

1 tablespoon coarse kosher salt

2 teaspoons dried thyme

1 1/2 teaspoons freshly ground black pepper

1/4 teaspoon freshly grated or ground nutmeg

2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears

2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears

3 tablespoons chopped fresh chives

Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes.

Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining saltthyme mixture in large bowl. Transfer thighs to medium bowl; set aside. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes. Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Place chicken on platter; top with chives.