Chicken Fajitas with Red Onions & Peppers
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1 Chicken Fajitas with Red Onions & Peppers 1 cup chopped fresh cilantro (or parsley if you don t like cilantro) 1/2 cup olive oil 1/3 cup fresh lime juice 2 tsp. ground cumin 1 tsp. chili powder 3 cloves garlic, crushed flat Pinch crushed red pepper flakes 4 boneless, skinless chicken breasts, sliced on the bias into 1/4-inch slices 1 red onion, peeled and sliced 1 red bell pepper, sliced 1 green bell pepper, sliced Olive oil Freshly ground black pepper 12 flour tortillas (8-inch) Toppings: guacamole, salsa, sour cream, grated cheddar cheese Combine the first seven ingredients in a bowl. Add the chicken and let it marinate, refrigerated, for at least one hour or for as long as four hours. Toss the sliced onions and peppers with a little olive oil and season with salt and pepper. Add the vegetables to the basket and grill until they start to soften and brown, tossing regularly about 6 minutes. Remove the chicken from the marinade and shake off any excess liquid. Add the chicken to the basket with the onions and peppers, season with salt, and toss. Grill until all the chicken is cooked through, tossing regularly. The timing will depend on how hot your grill is and how often you toss the basket, but should be about 5 to 10 minutes.
2 Chicken Fajitas with Red Onions & Peppers continued If desired, warm the flour tortillas on the BBQ grill, wrapped in some aluminum foil. To assemble the fajitas, place some of the chicken and onion-pepper mix on a tortilla, top with your choice of toppings, and wrap the tortilla around the fillings. Serves 4 to 6.
3 Mussels with Lemon, Garlic, Herbs & Butter 2 lbs. mussels 2 tsp. white wine or champagne vinegar 2 Tbsp. lemon juice 1 Tbsp. lemon zest 2 4 cloves garlic, minced 1 Tbsp. chopped fresh chives 2 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh dill 1/4 cup butter, melted 1/4 tsp. salt Lots of freshly ground black pepper While the BBQ is preheating, clean the mussels by scrubbing them with a brush under running water. Pull off the beards (the whiskery hairs protruding from the shell). Discard any mussels that are broken or open and won t close their shells when tapped. Combine all the remaining ingredients in a bowl and set aside. Add the mussels, still wet from washing, into the BBQ Basket and place the basket on the grill. Close the lid of the grill and cook the mussels for 4 minutes, or until most of the mussels have opened their shells. Do not toss the mussels during the cooking process you ll want to save as many of the juices from the mussels as possible. Discard any mussels whose shells did not open or are cracked and broken. As soon as the mussels come off the grill, transfer them into a large bowl and toss with the lemon and butter mixture. Toss well and serve immediately. Serves 2 as a main course or 4 as an appetizer.
4 Warm Grilled Potato Salad 2 lbs. small fingerling potatoes, cut into bite-sized pieces 1 small red onion, peeled and sliced 1 red bell pepper, chopped into 1/2-inch pieces Olive oil Freshly ground black pepper 1 bunch asparagus, cut into 2-inch pieces 1 cup corn kernels (fresh or frozen) 6 slices of bacon, chopped into 1-inch pieces 1/2 cup mayonnaise 1 Tbsp. Dijon mustard 1 Tbsp. fresh lemon juice 1 Tbsp. chopped fresh parsley 2 tsp. chopped fresh dill 2 scallions, thinly sliced While the BBQ is preheating, bring a medium saucepot of salted water to a boil. Boil the potatoes until they are starting to get tender to a knifepoint about 4 minutes. Drain and set aside. Toss the red onion and red pepper with a little olive oil, salt, and pepper, and add them to the BBQ basket. Grill for 5 minutes, tossing regularly, until the vegetables start to soften and brown. Add the blanched potatoes, asparagus, corn kernels, and bacon pieces, and grill for 8 to 10 minutes, continuing to toss occasionally. The bacon should be cooked through and the vegetables starting to brown nicely. While the vegetables are grilling, combine the mayonnaise, mustard, and lemon juice. Season with salt and black pepper to taste. When all the vegetables are nicely browned and cooked through, toss them in a large bowl with the mayonnaise mixture, fresh herbs, and scallions. Serve warm. Serves 6.
5 Sesame Shrimp Stir Fry 1 small yellow onion, peeled and sliced 1 small red bell pepper, sliced 1 small green bell pepper, sliced 1 2 Tbsp. vegetable oil 4 oz. shiitake or brown mushrooms, sliced (stems removed if using shiitake) 3 scallions, sliced 2 lbs. shrimp, peeled and deveined 2 cloves garlic, minced 1 tsp. fresh ginger, minced Pinch crushed red pepper flakes 2 Tbsp. sesame seeds 1 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh cilantro 1 Tbsp. toasted sesame oil 1 tsp. soy sauce Toss the onion and peppers with some of the vegetable oil and place in the BBQ basket. Grill for 6 minutes or so, tossing regularly, until the vegetables have started to soften and brown slightly. Add the mushrooms and scallions and cook for another 3 to 4 minutes, or until the mushrooms are tender. Turn the vegetables out into a bowl, season with salt, and set aside. Toss the shrimp with a little vegetable oil; add to the BBQ basket, and grill, tossing regularly, until all the shrimp has just turned pink. Add the garlic, ginger, red pepper flakes, and sesame seeds and toss well. Continue to cook for a minute or two more. Return the cooked vegetables to the BBQ basket with the shrimp. Toss in the fresh herbs and drizzle the sesame oil and soy sauce over the top. Toss well and serve over rice. Serves 4.
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