Found this recipe on FB. It's delicious! Makes about 5 cups.
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Stir all ingredients together. Refrigerate. Best to let marinate
overnight. But several hours will suffice, if you can't wait to dig in!
Serve chilled.
Monday, September 23, 2013
Crock Pot Fajitas
I made this with my delicious Penzeys Taco Seasoning and the amazing tortillas from Bountiful Baskets. DELICIOUS! A new family favorite!
INGREDIENTS
1 lb. of Chicken Breasts
3 Peppers (Green, Red & Yellow) sliced
1 Onion sliced
1 Package of Taco Seasoning (1/4 c)
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc.
...INSTRUCTIONS
Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs. (or high for 3-4)
The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.
INGREDIENTS
1 lb. of Chicken Breasts
3 Peppers (Green, Red & Yellow) sliced
1 Onion sliced
1 Package of Taco Seasoning (1/4 c)
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc.
...INSTRUCTIONS
Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs. (or high for 3-4)
The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.
CAFE RIO’S LIME CILANTRO RICE
Hands down our favorite Cafe Rio-type rice. Quick, easy and delicious!
recipe from: The Girl Who Ate Everything
2 Tb. Butter
pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin
In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.
recipe from: The Girl Who Ate Everything
2 Tb. Butter
pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin
In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.
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