Chicken Fajita Skewers w/ Spicy Aioli Sauce Over Mexican-Style Brown Rice

I try to save money by using a good protein sale as inspiration for dinner. Today at my local market, chicken thighs were on sale for $1.29 a pound. My thoughts went straight to the comfort of fajitas, but to skip on having to buy tortillas and instead use the brown rice I already had on hand, I came up with these fajita skewers on a whim. Finally arriving home with veggies from local produce stand, Johnny D's, I decided to crack into a lost PBR and use my beer as a marinade base. Cheers!

Ingredients for Fajita Skewers

• 4-5 boneless, skinless chicken thighs
  
• 2 green peppers
  
• 2 orange peppers
  
• dozen cherry tomatoes
  
• sweet onion (vidalia)
  
• olive oil
  
• oregano
  
• fresh ground salt & pepper
  
• cooking spray
  
• 6" wooden skewers *soaked for at least 30 mins*
  

Ingredients for Marinade

• juice of one lime
  
• 2 tbsp olive oil
  
• half can lager beer
  
• 1 tsp minced garlic
  
• 1 handful cilantro leaves
  
• oregano
  
• few shakes chipotle chili powder
  
• fresh ground salt & pepper
  

Ingredients for Mexican Brown Rice

• 1 tsp minced garlic
  
• 2 tbsp olive oil
  
• 1/8 cup diced onion
  
• 1/4 cup tomato sauce (I used already seasoned)
  
• packet of low sodium chicken bouillon
  
• 1 cup long grain brown rice
  
• 2 cups water
  

Ingredients for Spicy Aioli Sauce

• 1/2 tsp minced garlic
  
• 2 tbsp mayonnaise
  
• juice of 1 lime
  
• few shakes chipotle chili powder
  
• few shakes vinegar/cayenne hot sauce (I use Franks)
  

Plan of Attack: When you've got a lot of have elements to dinner it's good to have a game plan. Preheat oven to 425 degrees. I recommend marinading the chicken first. Then getting the rice set to cook before returning to the skewers.



First, marinade the chicken. Cut chicken thighs into bite-sized pieces and place in a bowl. Add all marinade ingredients into the bowl except beer, and toss chicken pieces to coat completely. Add enough beer to just cover the chicken pieces. Cover and set aside to marinade for 20-30 minutes.


Next, get the Mexican-Style brown rice cooking. Saute garlic in a medium-sized pot in olive oil for 30 seconds at a medium-low heat. Take care not to let the garlic burn. Add onion and saute until onion becomes opaque, approx 5 minutes. Add rice and saute another 5 minutes. Add water, bouillon and tomato sauce and bring to a boil. Reduce heat to low setting, cover and cook rice according to packaging. (I cooked my rice 45 minutes). Once all liquid is absorbed fluff rice with a fork.


While the chicken is finishing its marinade & the rice is cooking, prep your veggies to be skewered. Cut the onion into 1-inch pieces. Remove stems, seeds and membrane from bell peppers and chop into 1-inch pieces. In a large mixing bowl, add veggie bites to cherry tomatoes and toss with olive oil, oregano, salt and pepper.



You are finally ready to make your skewers! When using 6" skewers and using a mix or veg and chicken, I think using 2-3 chicken pieces per skewer is plenty. To keep everything in place, cap the ends of your skewers with bell pepper pieces, curving to hug a piece of chicken. Here's a sample skewer to prevent crowding: green pepper, chicken, onion, tomato, onion, chicken, orange bell pepper. Place finished skewers in a roasting dish(es) spritzed with cooking spray and transfer to oven. Cook 10 minutes, then flip each skewer over & cook for an another 10 minutes.

While the skewers are cooking, whip up this super fast Spicy Aioli Sauce. Add all the ingredients listed above into a small bowl. Whisk together with a fork until smooth, and you can drizzle sauce with spoon. If mixture is still too thick, add more lime juice. Taste and add more heat if desired - more chipotle powder for a smokey flavor, or more cayenne sauce for a vinegar tang.




Serve 2-3 skewers over a bed of mexican-style rice and drizzle with aioli sauce. To store, remove chicken & veg from skewers. This dinner could also be easily adapted to a fun appetizer. Try making mini skewers with one piece of chicken, onion, and tomato sandwiched with green & orange bell pepper pieces. Double or triple aioli sauce to make a fun dip for guests!

The Skinny on Breakfast

My morning routine is based around two of my favorite things: trashy tv & eggs. I'd rather wake up a half hour early just so I can watch a TiVoed episode of The Real Housewives, Jersey Shore or Top Model while eating a warm breakfast. Both of these quick & healthy recipes can be fixed during a commercial break and contain less than 250 calories each!

Turkey Egg-White Scramble w/ Baby-Heirloom Tomato Salad

• 1-2 slice(s) turkey deli meat
  
• 3 egg whites
  
• 1/8 cup shredded skim mozzarella cheese
  
• 6 baby heirloom tomatoes (or any tomato on hand)
  
• handful of fresh basil leaves
  
• olive oil
  
• fresh ground salt & pepper
  
• cooking spray

Coat a pan with cooking spray and tear the deli meat into small pieces. Saute until starts to brown. Add egg whites and scramble in pan, when eggs are almost ready sprinkle in cheese. Meanwhile slice tomatoes and basil, drizzle with olive oil & toss in small bowl. Serve tomato salad over egg scramble, season with salt & pepper to taste. Pairs well with reality tv :)

Better Bagel Breakfast Sandwich

• 1 whole wheat Bagel Thin (Thomas makes a 110 calorie bagel, you could also sub a whole wheat english muffin)
  
• 1 whole egg OR 2 egg whites
  
• nonfat cream cheese spread
  
• few slices red onion
  
• few slices tomato
  
• fresh dill
  
• salt & pepper
  
• hot sauce (optional)
  
• cooking spray

Coat a pan with cooking spray and fry whole egg, careful to leave yolk intact (I have an either/or with whole egg vs whites to keep calories within 250). While egg cooks, toast bagel thin and spread with a thin layer of cream cheese. Remove egg from heat once cooked and place on bagel half. On still hot pan, saute tomato slices and onion for a minute & sprinkle with fresh ground salt & pepper. Top over egg and add a few fresh dill pieces. I like to cut sandwich in half to break the yolk & add hot sauce for a delicious sandwich dip! Pairs well with dramatic teen soap operas.

Brands I Like:
Sharing is caring, so I'll always point out brand items I use. For the Bagel Breakfast Sandwich, I used Thomas brand 100% whole wheat Bagel Thins. Because my lactose intolerance seems to be getting worse & worse, instead of nonfat cream cheese I often use this Soya Kaas non-dairy spread.

Roasted Pork Loin on a Bed of Apples, Leeks & Potatoes

I have a dozen cookbooks & a pile of magazines I often flip through to inspire my weekly dinner menu. Often I'll stumble across something delicious, but before heading out to the grocery store I'll forget to jot down the ingredients. At the market I'll pick up everything I could remember, but ultimately, I usually mix up/ forget/ or invent veggies and herbs a recipe calls for. That's how this Sunday dinner came together.

My boyfriend, Bill, has a set of quintessentially New England parents. This past Saturday they brought over a dozen plus freshly picked apples. Since we already had a homemade cake we were working through, I decided to use the apples in a savory dish.

Ingredients:
+ 3 med/large leeks, white parts and barely green bits coarsely chopped
+ 4 - 5 small or medium apples, cored & thickly sliced
+ 6 red potatoes, thickly sliced
+ 3 lb pork loin, fat trimmed
+ 5 tbsp butter
+ 2 tbsp olive oil
+ salt & pepper
+ thyme (fresh chopped = 1/8 cup; dried = 1 tsp)
+ few springs of fresh rosemary

Preheat the oven to 375 degrees.



Melt 3 tbsp of butter in a large skillet & saute the leeks at medium heat for 5 minutes, until softened. Season with salt & pepper to taste. Add the apples and saute for another 7 minutes.



Meanwhile steam the potatoes (or if you don't have a steamer, just boil but keep a close eye) until they are 2/3 of the way cooked. About 10-12 minutes. Remove from heat and toss the remaining 2 tbsp of butter & thyme.

In an oiled baking dish large enough to fit the pork lion. Layer the potatoes, then top with a layer of the apple mixture. If extra of either, line the outside of the dish with the remaining veg and a few sprigs of rosemary. Set aside.



Wipe the skillet clean and heat the olive oil. Season pork with salt & pepper to taste. Brown the pork lion on each side until golden (remember to take the loin out of the fridge to bring closer to room temperature to ensure even cooking).



Once browned, remove pork and place on top of veg mixture. Transfer pan to oven and cook for 45 minutes or until meat thermometer reads 160 degrees. Remove from oven and let pork rest 5 minutes before slicing. Arrange pork slices over a bed of roasted apples, leeks and potatoes.

This recipe takes advantage of seasonal MA fare, and although takes a little time, can easily feed a couple for 3 nights!

Chicana in Boston

I've logged eight years of Boston living, and often times my California childhood seems far removed. As for many others, food helps me share my culture, my travels and my fondest memories with with the people I love most.



These photos are from my family's tamale making ventures last Christmas. I'll feature how to make a few different classic varieties (the pics are of our red chile & shredded beef tamales) during the holiday season.



My hopes are this blog will serve as a budding chef's diary, and in some ways, as love letter to my partner & most loyal culinary fan. I'll be exploring New England's local, seasonal produce and celebrating some of my Mexican families favorite comfort foods. Come along!