Lime-Glazed Chicken

Lime Glazed Chicken1

Hey guys!I’m back from my little blogging break I took after completing the 12 Days of Christmas series.It was a blast nd I feel super proud and accomplished that I actually pulled it off, but I did need a few days to recoup and recover from 12 straight days of posting.

Once again, thanks to all of you who followed along, liked or commented on all those posts. If you missed some or all of it, well, the posts are still there. Feel free to look back over the past few days and get caught up. I’m sure not all of us are in sugar comas yet, right? No reason why you can’t get some before the new year starts.

Speaking of which- it IS almost New Years Eve isn’t it? How is it 2015 ALREADY? If you figure it out, let me know because I swear we just started 2014.

Lime Glazed Chicken2

Anyone have any great plans for tomorrow night that I should know about? Me, you ask? Heh.

Guys, I’m the last person you want to ask about how to spend a New Years Eve. I’ve told you before, I’m a complete and total introvert. That’s the polite way of saying that I’m kinda boring. The not-so-polite way of saying it is to just straight up admit that not only am I kinda boring, I’m also kinda lame- when it comes to ‘partying’ stuff anyway.

Let the track of my New Years Eve nights speak for itself:

One year, I went to bed at ten, and slept straight through the whole thing, not getting up until eight the next morning.

Another, me and my mom spent NYEwatching one of those half hour long infomercials selling a 1970’s soul collection on CD. The New Year rung in with us singing along to Donna Summer and The Emotions. (But to our credit, we still didn’t buy the CD set)

I spent one year watching an ER marathon and binge eating saltine crackers  (don’t ask, I just got a craving for them).

And last year, all of us here spent New Years Eve in the living room having a Disney karaoke marathon. Enough said about that.

Lime Glazed Chicken4

This year? Well, it’ll probably involve me and a sofa, I’ll tell you that much.

Please tell me you guys will be doing something more interesting than all of that.

On second thought, no don’t tell me that. Just say you won’t be doing anything interesting for NYE either- I’ll feel better about my boring, uneventful self that way.

I’ve had this recipe swimming around in the blog folder of my computer for a while now- I just kept forgetting to put it up (to be honest, I’m not too crazy about how these pictures turned out in retrospect, but oh well). It’s another simple, quick and pretty healthy chicken dish that I use for my family when I buy bulk chicken breast packages from the grocery store to last us through the week.

Lime Glazed Chicken3

This chicken reminds me of a dish I’d order in a Latin American-themed restaurant alongside some paella or arborrio rice. You could even slice or dice it up and throw it in a tortilla or on top of a salad for a full meal. I’ve done both with this chicken and it turned out great both times. The ingredients are simple, but the flavors still really pop. Give it a shot when you don’t have a lot of time on your hands and still want a great meal.

Seeya ‘next year’ guys 😉

Lime Glazed Chicken


Recipe Courtesy of Great American Recipes

Print

Ingredients

  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • 1/4 cup honey mustard
  • 1 tbsp. finely grated lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. honey
  • 1 tsp. minced garlic
  • 1/4 tsp salt
  • 1/4 tsp. black pepper

 Directions

1. Preheat oven to 350°F. Lightly spray an 11 x 7 inch baking dish with nonstick cooking spray.

2. Place the chicken in the prepared baking dish. Combine the mustard, lime zest, lime juice, honey, garlic, salt and pepper in a small bowl.

3. Brush half of the glaze over the chicken. Bake, brushing with the remaining glaze occasionally, until the chicken is cooked through and the juices run clear when pierced with a knife, 25-30 minutes. Serve.

Chicken Fajitas

Fajitas2

This past week has been quite… eventful.

Obviously I’m talking about Christmas, but for many of us in the mitten state, it was eventful for additional and altogether different reasons. See, last Saturday night (December 21st), much of the Michigan area was hit with the Ice Storm from Hell.  I assure you that that is not an exaggeration. It really was the Ice Storm from Hell. Maybe some of you have been hearing or reading about it in the news. For those of you that haven’t yet, just let me explain.

It all started with rain. Rain that was freezing into ice before it even hit the ground. As a result, it coated pretty much everything it fell on in a thick sheet of ice; trees, roads, cars, roofs…and power lines.

The result of all this: numerous trees collapsed under the weight of the ice, falling on cars and damaging the windshields, or even on roofs and damaging homes. The roads were a skating rink; there were some pretty bad car pile ups and accidents. But none of that is too unusual in Michigan- we can deal with that. The real problem was with what the Ice Storm from Hell (I’ll just call it the ICFH from now on) did to our power lines.

Short answer: carnage. Pure carnage.

Fajitas1

We had hundreds of downed power lines, and 40,000+ people that were left without any power. Even worse yet, our local power company had severely limited resources that quite frankly, couldn’t properly deal with the amount of repairs that had to be done. Keep in mind folks: this was December 21st- 4 days before Christmas. You see where I’m going with this?

Fortunately, my house was not one of the ones affected by the downed power lines. But there were many, MANY of my neighbors, and loved ones that were. I’m not just talking electricity folks. I mean people left in the dark without power or heat…when the temperature was dropping to lows of 10° at night. The mayor advised all affected people to seek shelter in hotels or local specially designated warming centers. It was pretty awful. One day went by, then another, and another, and another…

Yeah. There were thousands of people both in and outside of my town that were left without ANY power or heat on Christmas Day. If that doesn’t suck, then I don’t know what does. As for my crew, we were a very crowded, rather cramped bunch on Christmas- but although the inconvenience to my family was present, it was VERY minor in comparison to others who didn’t have relatives homes they could go to stay in, money for a hotel, or even a Christmas Dinner to enjoy.

Fajitas3

It’s now seven days after the ICFH hit, and though the majority of people  here that were affected have now regained their heat and electricity, there are still too many others that have not. They face the possibility of spending both their Christmas AND New Year without being home, or in a home without heat or power. It may sound like a minor inconvenience, but anyone who’s lost their power for an extended period of time knows that it’s not minor- especially in the dead of winter at the Holidays.

This week taught me a very valuable lesson guys: I learned the importance of being thankful for everything I have. We were crammed together on Christmas- but we were together, with electricity, heat and a wonderful dinner (cooked almost completely single-handedly by yours truly, by the way). That’s something that thousands of people around me couldn’t say.

I’m not trying to preach a sermon or anything at you guys, but…I really just want everyone to try and take a moment to stop and think about the things you have in your life to be grateful for, particularly at this time of year. Don’t take them for granted- they’re not small or insignificant. They mean a whole lot.

Okay, I’m done. Back to the food.

Fajitas1

I’m sure that all of you cookletes out there have a small arsenal of recipes that you can bust out at anytime, throw together in a pinch, and guarantee that it will be a big hit with the members of your household. I’ve got several of my own in my back pocket, and I decided the last time that I made one of them that it was silly for me not to put it here on the blog.

So  ladies and gents, boys and girls: I give you…fajitas.

The best fajitas I’ve ever had- and that counts restaurant fajitas too.

The original version calls for steak to use as the protein. I’ve done that before, as well as using chicken and steak together, and the results have been fabulous with every version. Me and my family just LOVE this recipe. It’s simple, but so flavorful. I love red peppers and onions, so that’s what I used, but if you’re a fan of more variety then feel free to use green, yellow, or orange peppers. They’re delicious too. Fajitas are meant to be put into tortilla wraps, but this recipe is good enough to eat straight with a fork all on its own over rice.

Until next time guys. Remember: try to be grateful for the little things. They may not be as little as you think they are 😉

*************************************

Chicken Fajitas

Recipe Adapted from Food.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 3/4 lb boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 garlic clove, finely minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 flour tortillas (8 inch/20 cm)
  • 1 -2 onion,
  • 2 small sweet peppers, of your choice (green, red, or yellow)

Directions

1. Slice chicken into thin strips.

2. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.

3. Add chicken strips and stir to coat, set aside.

4. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.

5. Cut onions in half lengthwise and slice into strips, cut your peppers into strips.

6. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.

7. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.

8. Add chicken to skillet, cook, until no longer pink.

9. Return onions and peppers to skillet; stir for about one minute.

10. To serve, spoon a portion of the chicken mixture down the center of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

*************************************************

  Related articles