Easy Chicken Fajita Marinade

Ingredients

4 h 35 m10 servings260 cals

• Smith's Food & Drug Center
• 350 N Freedom Blvd
• PROVO, UT 84601

• Harmons
• 870 E 800 N
• OREM, UT 84097

• 1/2 cup vegetable oil
• 2 tablespoons chili powder
• 2 tablespoons lime juice
• 2 tablespoons honey
  
  

• 2 tablespoons garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3 pounds skinless, boneless chicken breasts, cut into strips
  
  

Directions

Add a notePrint 

• Prep
  15 m
• Cook
  20 m
• Ready In
  4 h 35 m

1. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken strips from marinade; discard used marinade.
4. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

http://allrecipes.com/recipe/231174/easy-chicken-fajita-marinade/

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Prep Time

25 mins

Total Time

25 mins

 

Servings: 6 -8 as a side

Author: Chelsea

Ingredients

Salad

• 2 cups miniature farfelle pasta uncooked
• 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeno
• 6-8 strips hardwood smoked bacon
• 1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
• Optional: 1/2 canned cup black beans

Dressing

• 1/2 cup full fat regular mayo no substitutes
• 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha or hot sauce
• Pinch of salt and ground black pepper

Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
8. Toss together.
9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
10. Toss with the salad and enjoy!

Recipe Notes

The focus of this pasta salad is more on the corn that the pasta. If you want a more "pasty-y" salad, increase by 1 cup dry noodles. You will also probably want to do more dressing.

http://www.chelseasmessyapron.com/mexican-street-corn-pasta-salad-2/

Tortilla Soup

This soup base is packed with nutrition from a variety of veggies, including celery, yellow squash, and cabbage. Other chunky ingredients are added toward the end of processing for interesting texture.

Ingredients

• 3 cups (720 ml) chicken, beef, or vegetable broth
• 1 Roma tomato, halved or about 1/2 cup chopped
• 1 carrot, halved or about 1/2 cup chopped
• 1 rib celery, halved or about 1/3 cup chopped
• 1 thin slice of onion, peeled or approximately 1 Tablespoon chopped
• 1 garlic clove, peeled
• 1 thin slice of yellow squash
• 1 thin slice of red bell pepper
• 1 mushroom
• 1 teaspoon taco seasoning
• Dash ground cumin
• Salt and ground black pepper, to taste
• Optional Ingredients:
• 1/2 cup (70 g) cooked chicken breast
• 1/2 fresh jalapeño
• 1/4 cup black beans
• 1/4 cup (50 g) canned corn, unsalted
• 2 ounces (60 g) tortilla chips

Directions

1. Place broth, tomato, carrot, celery, onion, garlic, squash, bell pepper, cabbage, mushroom and seasonings into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes or until steam escapes from the vented lid.
5. If adding optional ingredients, reduce speed to Variable 2.
6. Remove the lid plug.
7. Drop in chicken, jalapeños, olives, corn, and chips.
8. Blend for an additional 1-5 seconds.

https://www.vitamix.com/Recipes/Tortilla-Soup/C-Series/Variable-Speed/Classic-64-Ounce?referer_st=&sc=recipe