Chicken Fajitas with Cherry Salsa and Chocolate Cake with Strawberry Coulis
I am excited to be doing a guest blog for Meg’s Food Reality this week! Her blog is all things gluten free since she must eat gluten free. She’ll soon be sharing one of her posts on my site and you will enjoy her sweet and cheerful nature and her wonderful recipes! Thanks, Meg!
I have been really in to cherries recently. Last week, I blogged about the benefits cherries can offer in regard to sports recovery. The power of real food is amazing!
This month’s Eating Well magazine shares a lot of recipes using cherries. This is my version of one of the recipes I tried.
Chicken Fajitas with Cherry Salsa
1 teaspoon salt
2 cloves garlic, minced
zest of 2 limes
6 teaspoons lime juice, divided
1 1/4 teaspoons ground chipotle pepper
1 pound chicken breasts, skinless and boneless
1 tablespoon canola oil
1 medium white onion, thickly sliced crosswise
1 red pepper, quartered
1 cup chopped pitted sweet or sour fresh cherries
1/4 cup finely chopped fresh parsley
1/2 cup shredded Cheddar cheese
8 6-inch corn tortillas
1. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over the chicken.
2. Heat large saute pan over medium-high. (I actually used a pan with grill lines on it.) Place 1 tablespoon canola oil in pan. (Alternatively, you can grill the chicken and vegetables on a Bar-b-que.)
3. Cook the chicken breasts in the pan until cooked through. Remove from pan and place on cutting board.
4. Cook the red peppers and onions in the pan, using more oil if needed. Cook until charred, soft and tender.
5. Slice chicken breasts into 1 inch strips. Thinly slice the pepper and all but one slice of the onion.
6. Combine cherries, parsley, the remaining 4 teaspoons lime juice, the remaining 1/4 teaspoon chipotle and pinch of salt in a bowl. Finely chop the remaining slice of grilled onion and stir into the salsa.
7. Serve the chicken and vegetables with the salsa and cheese on the tortillas.
Per Serving: 347 calories; 4g fat; 33g carbohydrate; 37g protein; 6g fiber.
Vitamin C (87% daily value), Vitamin A (38% dv), Zinc (27% dv), Potassium (25% dv), Magnesium (23% dv), Calcium (18% dv), Iron (15% dv).
The fajitas were so yummy!
I realize dessert is a “sometimes” food, but I really love to cook a yummy dessert, especially on Sunday nights when the family is all together getting re-charged for a new week! This cake was easy to prepare and also a hit!
Chocolate Cake with Strawberry Coulis (I can’t remember where this recipe came from, but it is not mine! I apologize.)
8.5 oz. bittersweet (60% cacao) chocolate, broken into pieces
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
1 1/2 cups sliced fresh strawberries (8 oz)
1 Tablespoon sugar
1/2 Tablespoons lemon juice
1. Preheat oven to 300°F. Coat a 9-inch springform pan with cooking spray.
2. Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
3. Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
4. To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 tablespoons water, and puree until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
Sooo good! A thin slice is all you need!
This is what is blooming in my yard this week!
Entry filed under: Recipes. Tags: athlete, Athletic Performance, Cherries, chicken, chocolate cake, dietitian, fajitas, healthy eating, Montmorency cherries, nutrition, Recipes, sports nutrition, Tart cherries.