Creamy BLT Spread

Servings:  ~4 cups
Prep Time: 10 minutes
Cook Time:  10 minutes
Difficulty:  Level I

Ingredients

• 1 package of quality bacon
• 2 scallions
• 1 pint grape tomatoes
• 1.5 cup shredded sharp cheddar cheese
• 1 cup sour cream
• 1 cup Duke's mayonnaise
• 2 tbsp chopped thyme
• 1 tbsp chopped basil
• 2 tbsp salt
• 1-2 tbsp Frank's Red Hot Sauce
• Baguette slices or crackers
• Parsley for topping

Directions

Preheat the broiler on low with a rack 8" from burner.  Arrange bacon on broiler tray and broil for ~10 minutes, flipping at 5 minutes.  Be sure to remove pieces just as they turn crispy but before they burn.

In the meantime, dice the white portion of the scallions and chop the green section in to rings.  Add to a medium mixing bowl. Next, slice the tomatoes into pieces and gently remove some of the juice and seeds by pressing the side of wide-bladed knife into the slices with your palm.  Add the rest of the ingredients.

Once the bacon is cooked and cooled, chop into small chunks and add to the rest of the ingredients.  Mix thoroughly and chill for an hour before serving.  Top with parsley for a nice presentation.

Chef's Notes

• This recipe works great with low or fat free sour cream and mayonnaise.  The bacon is essential though!
• You can adjust the amount of mayo and sour cream to change the consistency of the dip but don't over do it, their flavor can overpower.
• Consider doubling this recipe.  Trust me you'll need it!

Roasted Veggie and Margarita Marinated Chicken Fajitas w Pico de Gallo

(Copyright © 2009 Someday Gourmet)


Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Level I
Yield: 2-3 Servings

Ingredients

Fajitas

• 1 Squash – cut into 1/4in wide strips
• 1 Zucchini – cut into 1/4in wide strips
• 1 lb Chicken breast – cut into fajita-style strips
• 1 1/2 Cup Margarita mixer
• 2 Tbsp olive oil
• 2 Tbsp course salt
• 2 Tbsp chili powder
• 1 Cup Grated Mexican Cheeses (optional)
• Sour cream (optional)
• Flour tortillas

Simple Pico De Gallo

• 1 Small Onion - finely chopped
• 4 Roma Tomatoes or similar – diced
• 1/3 Can Rotel Tomatoes w/ chilies
• 1 Tbsp Dried Cilantro (fresh is better!)

 Mix and refrigerate at least 1 hour - Yields 2 cups

Fajita Instructions

Place cleaned and cut chicken strips in a plastic bag or bowl and cover with margarita mixer. Marinate for 1-3 hours.

Preheat oven to Broil Lo or 450 F. Add squash and zucchini to a bowl and gently coat with oil and chili powder. Transfer to a foil lined baking sheet and roast 8” from top of oven for 10 minutes or until tips of veggies start to blacken. Remove from oven and cover in a serving dish.

In the meantime, remove chicken from marinade and pat dry with paper towels (important!). Sprinkle chicken with salt and add to a large frying pan. Brown over medium heat 5-8 minutes until fully cooked and juice runs clear. Remove from pan and cover in a serving dish.

Heat tortillas according to package (I threw them in the cooling oven for 2 minutes on same tray used for veggies) and serve with veggies, chicken, pico de gallo, cheese and sour cream.

Chef’s Notes

• As you are frying the chicken it’s essential that you actively drain off any liquids during cooking so that chicken browns, not boils in liquid. You can do this by trapping the chicken in the pan with a lid and pouring the liquids into the sink directly from the pan but be careful with the hovering hot pans!
• If you like things spicy, consider tossing some chili powder or cayenne seasoning into the frying chicken just before you finish browning.