Chicken Fajitas

This is another kitchen staple. The tried-and-true spice mix recipe remains taped up inside our spice cabinet door. If you have trouble seeing the fajita spice mix, double click on the photo to enlarge. Much like taco mix, I wouldn't buy something like this "conveniently". Or rather, since much prepped stuff contains the evil MSG.
We have been eating "burger cheeses" and Mickie D's far too often lately (ya know, "Happy Meals") and I eat the fries. Look here for a SCARE:
http://www.msgexposed.com/boat-loads-of-msg-in-mcdonalds-food-are-you-lovin-it/
So, o.k., off the subject but I feel that today I likely had more than my fair share of incidental MSG. Now I remember why I don't like McDonald's. MSG and sodium hangovers.

Chicken breast! 1 big frozen one, thawed in the microwave on the lowest setting for 20 min. If it's thawed on too high of a heat, the tips will cook and be tough! Better if you put in the fridge to thaw the day before. Don't forget a plate or bowl underneath, sometimes baggies leak and you don't want to deal with THAT mess! Once thawed, add 1/2 of squeezed lime to marinate while you prep veggies.
Peppers can be quickly dealt with if you slice down the side. The bitter white pith and seeds are therefore avoided (how annoying to pick off little seeds). The sides are then cut into long strips.
Alex grated a fresh bar (1/2 cup or so) of NY sharp cheddar. Grated bars are better than prepackaged grated cheese but I am not one to argue for convenience!
The pepper strips go into a medium-fire skillet with a TB of preheated vegetable oil. Sizzle away and toss often. They got dumped into a bowl once I smelled burning sugar (they are sweet, after all) and the sides had some browning.
Next up, the onions! This was the end 1/4 of a super-big sweet onion, thus the uneven slices. When cutting your ingredients, please make sure that your knives are sharp or you will be annoyed and/or cut yourself!
I noticed my knife was turned dull while slicing peppers so I switched to the (seen here) serrated knife. I love this knife for precise thin slices of onion, tomato... And chicken!
The chicken was gently sauteed, not too fast so it remains tender.
Once the chicken was turned, the spice mix and veg were all added. As was use of a fresh pair of clean tongs. I added something like 1/2 cup of water then simmered it down.
Video: when it's done! Turn off the heat!


Quick! The tot is in his chair! He is our first tester.
Yum! Mind you, he ate a full "burger cheese" 3 hours earlier.
Mommy's is all ready to be rolled up.

He asked for "ice cream" at this point (aka sour cream since we never have ice cream). I tried mine and determined why! It was on the spicy side. I love it like that- always challenging the brain-spice-sensors, but I can see where he is just in training!
A big forkful! Anythig dairy always coats the tongue and removes the burn.
It was a hit!

Eggs benedict

Eggs Benedict on the first morning of 2010.

Ooops! I already cut mine in half and served Andrew before remembering this blog. He wanted to look at the camera.

This is a favorite breakfast of ours. I don't hesitate making it in the morning if I have twenty minutes to spare and all the ingredients on hand. I've made it so many times that it's no longer necessary to consult a cookbook.
I forgot that I am "actively" blogging about what we eat, so pictures are not illustrative of the process. I will explain it instead.

Serves two.
Need:
3 eggs
2 TB butter (I prefer unsalted)
a lemon wedge
a dash of cayenne pepper
2 english muffins
2 slices of ham (skip the canadian bacon, that's a waste of money)
white vinegar

First, put a small saucepan filled with water on to boil.
Find a bowl that can be inserted in the top (sitting directly on the water).
Place the bowl on the saucepan while it heats and drop 2 TB of butter in it to melt. Please, no measuring.

Meanwhile, separate an egg white from the yolk. I just discard the white unless using it later that day (say, for breading). Carefully slip (avoid breaking the yolk) into a small dish. Put a splash of water in it, a squeeze of lemon (estimate 1/2 teaspoon-1 tsp) and a dash of cayenne.

Return to the simmering water and drop the egg mix in if the butter is melted.
Use a small whisk and combine until a desired consistency. If it's too watery, just cook until it thickens up. If it's too thick just add small amounts of water.
Remove bowl from stove (I place it on the warm toaster oven), add more water to the pot if needed (to poach in)... Add a splash of vinegar to the water.
Bring to a slight boil (more than a simmer but not a rapid bubble).

Slice and toast english muffins.

When water is ready, stir it briefly with a slotted spoon to create a spinning motion. This and the vinegar help to keep a runny egg white together. In quick succession, crack in two eggs. Don't worry about them sticking together, they won't.
Time them for 4:30-5 minutes. I usually start the timer at 5 then crack them in. Keep an eye on the pot, you don't want the water to start boiling away (or overflowing!)
Place a bowl of warm water next to it and transfer the cooked eggs (to rinse) from the vinegar water.
Microwave 2 pieces of ham for 20 seconds (you will hear them pop and snap, that's when it's time to take them out).

Serve it up!
I like to first drizzle a little hollandaise on a slice of english muffin, then top with ham, then the poached egg and drizzle the rest of the sauce over the top.

Nice to also have some fresh fruit on hand (in this case, grapes!).