Tequila Chicken Fajitas

Tequila Chicken Fajitas

Celebrate Cinco de Mayo – or any night – with these flavorful chicken fajitas hot off the grill.

Chicken fajitas are always a crowd pleaser, inexpensive, and easy to prepare. In about 30 minutes, you can have a delicious south of the border inspired meal on the table.

The secret trick for flavorful and moist chicken is to marinate it overnight. The lemon juice, tequila, onion, garlic, and spices not only flavor the chicken but also make it more tender. I suggest marinating the chicken in a re-sealable plastic bag so you don’t have a to dirty a dish. And, if feeding your family, don’t be concerned about the tequila in this recipe. When you put it on the grill, all the alcohol burns off.

This whole meal can be prepared on the grill if you like. Instead of sautéing the peppers and onions, grill them instead.  Even the tortillas can be warmed on the grill. Wrap them in aluminum foil and warm on the grill over direct heat for 2 or 3 minutes.

To serve, arrange the chicken and vegetables on a platter. Be sure to set out an assortment of south of the border toppings: guacamole, pico de gallo, tomatillo salsa, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, to name a few. Your guests will enjoy assembling their own fajitas by putting their favorite ingredients in the tortillas.

Tequila Chicken Fajitas

For the chicken:
1 cup freshly squeezed lemon juice
2 tablespoons tequila
1 tablespoon hot sauce
3 tablespoons olive oil
1/2 cup diced yellow onion (1 small onion)
3 cloves garlic, minced
1 tablespoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper

For the fajitas:
1 tablespoon olive oil
1/2 cup thinly sliced red onion (1 small onion)
1/2 cup thinly sliced red bell pepper (1 small pepper)
1/2 cup thinly sliced yellow bell pepper (1 small pepper)
8  flour tortillas, warmed
1 cup guacamole (optional garnish)
1 cup pico de gallo (optional garnish)
1 cup shredded Monterey Jack cheese (optional garnish)

To make the chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onion, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the fajitas: In a large skillet over medium-high heat, warm 1 tablespoon of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, red bell pepper, and yellow bell pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and your favorite toppings. Encourage diners to make their own fajitas by putting the ingredients in the tortillas.

Serves 4.

Cooking Tips:

It is best to marinate the chicken over night. If short on time, marinate for at least 2 hours.

This recipe can easily be made indoors on a grill pan.

 

Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Reuben Sandwiches

Reuben Sandwiches

Piled high with corned beef, tangy sauerkraut, and creamy Thousand Island dressing, this warm sandwich is just as tasty at home as at your local deli.

In fact, it may be even better!

This Thousand Island dressing comes from the kitchen of my friend Alison’s grandmother. It is hands down the best Thousand Island dressing I have ever had. You can’t even compare it to the bottled versions you find at the grocery.  I guarantee its worth the few extra minutes to make your own.

Enjoy!

Reuben Sandwiches

For the Thousand Island dressing:
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1/2 teaspoon Worcestershire sauce
2 tablespoons chili sauce
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper
Dash of hot sauce (optional)

For the sandwiches:
8 slices rye bread
8 teaspoons unsalted butter
3/4 pound thinly sliced cooked corned beef
4 slices Swiss cheese
1 cup refrigerated sauerkraut, drained

To make the dressing: In a small bowl whisk together the mayonnaise, relish, Worcestershire sauce, chili sauce, and lemon juice until well combined. Season with salt and pepper to taste. Season with the hot sauce, if desired. Cover and refrigerate until ready to use.

To assemble the sandwiches: Evenly butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, spread 1 tablespoon of the Thousand Island dressing. Layer each sandwich with 1/4 of the corned beef, 1/4 cup of the sauerkraut, and 1 slice of the Swiss cheese. Top each sandwich with 1 of the remaining slices of bread, buttered side up.

Preheat a griddle (or a large skillet) over medium heat. Place the sandwiches on the warm griddle and cook until the bottom is golden brown, about 4 minutes. Using a flat spatula, carefully turn the sandwiches over. Cook until the second side is golden brown, about 4 minutes. Serve hot, with a side of extra Thousand Island dressing if desired.

Serves 4.

Cooking Tip: Cook the sandwiches slowly in order to allow the cheese to melt without burning the bread. If the outside is browning too quickly, reduce the heat, cover, and cook slowly until the cheese melts.

Do-Ahead: The Thousand Island dressing will last up to 4 days covered and refrigerated.

From Simply Suppers by Jennifer Chandler

Photo by the talented Natalie Root.

Mediterranean Quinoa Salad

 

Have a surplus of summer squash?

Zucchini, yellow squash and eggplant have thrived in my veggie garden this summer. I keep looking for new ways to enjoy my garden’s bounty! This salad is one of my favorite.

This is a quick and  easy vegetarian salad you can make with grilled summer squashes.

The base of the salad is quinoa. It you are not familiar with it, quinoa is a high-protein, gluten-free grain that cooks much like rice and has a texture similar to couscous. It makes a delicious and healthy base for a salad.

Enjoy!

Mediterranean Quinoa Salad

Vegetable oil, for the grill basket or screen
1 red onion, cut into 1/2 inch slices
1 small eggplant, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
1 zucchini, cut lengthwise and then into 1/2-inch slices
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 cups quinoa, cooked per package directions
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup finely shopped fresh cilantro

Preheat a clean grill with a grill basket or screen to medium-high with the lid closed for 8 to 10 minutes. Light brush the grill basket or screen with oil.

In a large bowl toss together the red onion, eggplant, red bell pepper, zucchini, and olive oil. Season with salt and pepper to taste.

Transfer the vegetables to the grill basket. Close the lid and cook, turning once or twice, until the vegetables are tender and slightly charred, about 5 to 7 minutes per side.

Place the prepared quinoa in a large bowl.  Add the grilled vegetables and toss to combine.

In a small bowl whisk together the remaining olive oil, red wine vinegar, lemon juice, garlic, and red pepper flakes. Pour the dressing over the salad and toss to coat.  Season with salt and pepper to taste. Garnish with cilantro. Serve warm or chilled.

Serves 4.

Do-Ahead: The quinoa can be made a day ahead. Store covered in the refrigerator until ready to use.

Grill Pan Friendly: The veggies can be grilled indoors on a grill pan.

Source: Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Soft Shell Crabs

Soft Shell Crabs … if you have never had them, now is the time to give them a try!

Soft shell crabs are one of my favorite treats. They are only available for a couple of months each year – usually late April through June or July. Soft shell crabs are crabs that have just molted. Their shell is soft … allowing them to be eaten whole. No more need to pick out that coveted meat from a hard shell!

Soft shell crabs fresh from the Gulf are now available. I picked some up last weekend at my local farmers market. Each week Paradise Seafood drives fresh Gulf seafood up from the coast to sell at the Memphis Agricenter Farmers Market and the Memphis Farmers Market downtown. Living in Memphis, we are lucky that the Gulf coast is within driving distance.  If you live no where near a coast line, no worries. You can find soft shell crabs throughout the country at gourmet seafood markets. Just ask your fishmonger.

Soft shell crabs are ideally purchased live so they are at their freshest. Store live soft shell crabs uncovered in the fridge over a bed of wet paper towels for no more than one day. Live soft shell crabs will need to be cleaned. It is a really simple process but a necessary one.  Cooking Light Magazine has an excellent post with step by step instructions. Click here.

If you do have to buy frozen crabs, they have probably already been cleaned. Defrost them overnight in the refrigerator before cooking. Fresh is best but the frozen ones are a close second.

I find the best way to enjoy this seasonal treat is sautéed with a simple dusting of cornmeal.  No need for a deep fryer or heavy batter. Whip up a quick homemade remoulade sauce and from start to finish your soft shell crabs can be on the table in less than 30 minutes.

Enjoy!

Sautéed Soft Shell Crabs with Remoulade Sauce

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Soft Shell Crabs:
8 soft shell crabs, cleaned
Kosher salt and freshly ground black pepper
1/2 cup cornmeal
4 tablespoons olive oil

To make the Remoulade Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Soft Shell Crabs:

Season both sides of the crabs with salt and pepper. Place the cornmeal in a shallow bowl. Working in batches, lightly dredge both sides of the crabs in the cornmeal, shaking off the excess.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the crabs on one side until lightly browned and soft, about 2 to 3 minutes. Turn over the crabs and cook until desired doneness, about 2 to 3 more minutes. Serve warm with a spoonful of the remoulade sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.

Spicy Bloody Marys

The trick to a good Bloody Mary is to have flavor and spice.  I love the extra flavor that Clamato juice gives and my delicious spicy kick comes from Frank’s RedHot.

Spicy Bloody Marys

1 quart Clamato®  juice or tomato juice
1/2 cup vodka
2 tablespoons Frank’sS® RedHot® Original Cayenne Pepper Sauce
2 tablespoons Worcestershire Sauce
2 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
1 teaspoon celery salt
4 celery sticks, optional garnish

Mix all ingredients in large pitcher.

Chill. Serve over ice with a celery stick, if desired.

Serves 4.

 

Lemony Swiss Chard with Pine Nuts and Raisins

With its bright green leaves and stems of yellow, orange, and red, rainbow Swiss chard is by far the prettiest green around.  And in my opinion, the tastiest!

But I have to admit, for years I was not a greens fan.  I’d turn my nose at all different types: turnip, mustard, kale …. You name the variety; I was not going to eat it.

Then last year in my weekly Fall CSA, I kept getting a big bunch of Swiss Chard. The first bunch died in the back of my fridge.  The second week, I gave my Swiss Chard to a friend.  The third week I decided, “I have to give this a try.” Wasn’t one of the reasons I participated in a CSA to try new ingredients?

I called my friend Melissa (who had happily taken that second bunch of  Swiss Chard off my hands) and asked her how she prepared hers.

“Be sure not to overcook the Swiss Chard. Its flavor is best when it is just lightly sautéed ,”she advised.

So, I cooked it just like a do spinach …  sautéed with garlic in a little olive oil until just wilted.  

Before I took the first bite I wondered, “Is this even cooked enough?”  All the greens I had encountered on menus in the South had been cooked for hours … not minutes.

But Melissa was right!  Lightly sautéing is the trick!

As I continued to get Chard (and other greens) in my weekly CSA, I played around with a few other recipes. This lemony version is my favorite.  The lemon brightens the flavor of the greens and the pine nuts and golden raisins add a delicious texture.

Swiss Chard is in season in the Fall. Go out and give it a try.  Who knows?  This nutrient-packed green may become a favorite of your too!

Enjoy!

Lemony Swiss Chard with Pine Nuts and Raisins

2 tablespoons olive oil
2 tablespoons finely-diced shallots
6 cups coarsely chopped rainbow Swiss chard leaves
1 tablespoon freshly squeezed lemon juice
1 tablespoon water
1 tablespoon finely grated lemon zest
1/4 cup golden raisins
1/4 cup pine nuts, toasted
Kosher salt and freshly ground black pepper

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the shallots and cook until they are soft, about 2 minutes.

Add the chard and cook, stirring, until the leaves just begin to wilt, about 1 minute. Stir in the lemon juice, water, lemon zest, and raisins. Cover and cook, stirring occasionally, until the chard is tender and the liquid has almost evaporated, about 5 minutes. Remove from the heat and stir in the pine nuts. Season with salt and pepper to taste. Serve immediately.

Serves 4.

Cooking Tip: I prefer rainbow Swiss chard due to its brightly colored veins, but varieties with only white or red veins are equally delicious.

Variation: For more texture and color use the stems in this dish as well. Cut the stems into 1/2-inch pieces, add to the pan before adding the leaves and cook until the stems are tender, about 2 to 3 minutes. Then add the leaves and continue with the recipe.

Note: A CSA (short for Community-Supported Agriculture) is also known as “subscription farming.” At the beginning of the growing season, you purchase a subscription from a local farmer just like you buy a subscription to magazine. But instead of receiving a magazine each week, shareholders receive a weekly supply of veggies, herbs, fruits and sometimes even eggs and meat. It’s a win-win for the customer and the farmer. The customer gets fresh, locally-grown foods.  The prepaid CSA fees are a source of financial security for the farmer.

Memphis Mustard Slaw

Down in Memphis, we prefer a tangy mustard cole slaw with our barbeque rather than the traditional mayonnaise variety.

Charlie Vergos’ Rendezvous Ribs makes the best in town.  To me, their slaw should be just as “World Famous” as their ribs! Their tangy mustard dressing is perfectly balanced by a hint of vinegar. This slaw’s bold flavors perfectly compliment their legendary dry ribs.

When I was writing my cook book Simply Salads, I knew I needed to include a version of my hometown’s famous slaw.  I couldn’t get the secret recipe from the Vergos family … but I did learn that the base is good old French’s® Yellow Mustard. Nick Vergos told me that the Rendezvous has been using only that mustard since day one.

So with that tip as my start, I started playing around with the recipe.  After a few trials (and errors!), I am happy to say that my bright yellow slaw is pretty close to what’s serve at the Rendezvous.  Sometimes, I even give it a dash of the Rendezvous’ Dry Rub Seasoning just like they do at the restaurant.

So whether you are grilling ribs or chicken at your next barbecue, consider whipping up a batch of this tangy Memphis Mustard Slaw.

Enjoy!

Memphis Mustard Cole Slaw
From Simply Salads by Jennifer Chandler

For the dressing:
1/4 cup French’s® yellow mustard
1/4 cup cider vinegar
1/2 cup freshly squeezed lemon juice
1 ½ cups sugar
Kosher salt and freshly ground pepper

For the salad:
1 bag (16 ounces) Classic Cole Slaw blend
1/2 green bell pepper, seeded and finely chopped
2 tablespoons celery seed
Hot sauce, to taste

For the dressing:
In small bowl whisk together the mustard, vinegar, lemon juice, and sugar until the sugar has dissolved.  Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the slaw, green bell pepper, and celery seed.  Add the dressing to taste and gently toss until well combined. Season with the hot sauce to taste.

Watermelon and Arugula Salad

I don’t think any fruit says summer and back-yard barbecues like watermelon. I love, my kids love it … a juicy, refreshing slice of watermelon is just hands-down a quintessential favorite.

Most people only think of serving watermelons sliced  … but one of my favorite ways to enjoy this juicy treat is in a salad.  I just love the whole “savory versus sweet” thing that goes on when you match ripe, sweet fruits with savory ingredients.

For this salad, I toss watermelon with spicy arugula. I find that a flavorful green like arugula provides a great contrast to the sweet fruit.  (Spinach would be a good substitute if you can’t find arugula.)

In the South, we like to salt our watermelon slices. (Don’t make a face if you haven’t tried it!) The piquancy of the salt actually enhances the melon’s sweetness.  To get that same experience in this salad, I add crumbled Feta cheese.  This salty cheese works the same way Kosher salt would on a cold slice of watermelon. Yum!

So for the next time you buy a watermelon … think salad rather than slices.

Enjoy!

Watermelon and Arugula Salad
From Simply Salads by Jennifer Chandler

For the vinaigrette:
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
4 tablespoons olive oil
Kosher salt and freshly ground pepper

For the salad:
1 small watermelon, seeded, rind removed, and cut into 1-inch cubes
1 package (5 ounces) Baby Arugula salad blend
1/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

For the vinaigrette:

In a small bowl whisk together the lemon juice and red wine vinegar.  Slowly add the oil in a steady stream, whisking to emulsify.  Season with salt and pepper to taste.

For the salad:

In a large salad bowl toss the salad blend, watermelon, feta cheese, and pine nuts. Add the vinaigrette to taste and gently toss.

Makes 6 appetizer or side salads.

Tip:  Add fresh mint leaves for an interesting zing to this refreshing salad.

Double-Decker Peach Cobbler

When my friend Laurie Major told me about her grandmother’s peach cobbler I just had to give it a try. 

Mrs. Mohler made it with 3 layers of crust!  I am all about the crust, but am a little lazy at times. I have made this into a double-decker cobbler. But if you have an extra 10 or 15 minutes, you can add that third layer of pastry.

I hope you enjoy it as much as I did.  I thought it was so good I included it in my new cookbook Simply Suppers!

Enjoy!

Double-Decker Peach Cobbler
From Simply Suppers by Jennifer Chandler

4 tablespoons (1/2 stick) unsalted butter, plus extra to grease the baking dish
1 cup granulated sugar, divided
1/2 cup water
2 bags (16-ounce) frozen peaches, thawed, or 12 ripe peaches, peeled, pitted, and sliced (about 5 to 6 cups)
2 teaspoons freshly squeezed lemon juice
2 tablespoons bourbon
3 teaspoons ground cinnamon, divided
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/4 cup all-purpose flour
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten
1 pint vanilla ice cream (optional)

Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with butter and set aside.

In a large saucepot over medium heat, melt the butter. Add 3/4 cup of the sugar and water and cook, stirring, until the sugar is dissolved. Add the peaches, lemon juice, bourbon, 2 teaspoons of the cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the flavors have melded, about 5 minutes. Add the flour, stir to coat, and cook until the sauce is slightly thickened, about 2 to 3 minutes.

Evenly spoon 1/2 of the filling into the prepared dish. Top with a layer of pie crust. Bake until lightly browned, about 15 minutes. Remove from the oven and spoon the remaining 1/2 of the filling evenly over the crust. Top with the second pie crust. Brush the top crust with the beaten egg. Evenly sprinkle the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon over the top. Bake until the crust is golden brown and the filling is bubbly, about 18 to 20 minutes.

Serve warm, with a scoop of vanilla ice cream, if desired.

Serves  8.

Cooking Tip: To make the third layer, place a pie crust on the bottom of the pan. Par-bake the bottom crust for 10 minutes. Then layer as directed in the recipe above.

Time-Saving Tip: I love fresh peaches, but they can be a hassle to peel. Frozen peaches are in-season year-round and work just as well in this dish…without the extra work!

Freezes well.

Glazed Lemon Pound Cake

My good friend Kristen Keegan won “Best in Show” at the Mid-South Fair with this cake.  Moist and delicious, it has just the perfect amount of lemony flavor. Serve it on its own or with freshly whipped cream and fresh berries.

Enjoy!

Glazed Lemon Pound Cake

For the cake:
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan      
1 1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder                                 
1/4 teaspoon salt                                                
1/4 cup butter flavor all-vegetable shortening                     
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest 

For the Lemon Glaze:
3 tablespoons unsalted butter, melted                              
1/2 cup granulated sugar                                             
3 tablespoons freshly squeezed lemon juice
2 tablespoons water

To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9- X 5-inch loaf pan.

In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest and stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about  60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.

To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water. Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.

Remove from the pan and transfer to a serving plate. Serve at room temperature.

Serves 8. 

Cooking Tips:

Cooking for a crowd? You can easily double this recipe and bake it in a Bundt pan.

For 1 tablespoon of freshly grated lemon zest, you will need 1 large (or 2 small) lemons. For no waste, first zest your lemons and then juice them. 

Freezes well.