My Work Space

Since moving north, my counter space has decreased drastically.  But lack of counter space cannot deny the adamant chef.  Even though I haven't had much of any counter space since starting this blog, I've still managed to produce some pretty tasty dishes.  I hope this can inspire people that feel down on their luck because they don't have a cooking show kitchen.  After all it's the passion that makes the dishes, not the counter space.  Nice.  I just thought of that.  What does your workspace look like?

Garlic Lime Chicken Fajitas

Ingredients: 1 tsp. minced garlic

1 tsp. minced onion

3/4 tsp. ground cumin

3/4 tsp. oregano leaves

1/2 tsp. cilantro leaves

1/2 tsp. coarse ground black pepper

1/2 tsp. salt

1/4 c. each lime and orange juices

2 tbsp. olive oil

1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips

1 medium green or red bell pepper, cut into thin strips

1 medium onion, thinly sliced

8 flour tortillas (8-inch)

I used McCormick spices, but any brand will do just fine.

1. Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 c. of the marinade. Place chicken in a large resealable plastic bad or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion, and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

3. Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.

I forgot the tortillas :) so I served this dish with rice instead. Either way you serve it, this garlic lime chicken is sure to please all members of your family.

Brined and Baked Chicken Pieces

I made a simple brine for the chicken pieces that I had left from cutting up one of the whole chickens I bought.  Brining meats make them juicy and can add flavor.  It just depends what you put in your brine.  Here's what I did:

Brined and Baked Chicken Pieces

chicken pieces
1/2 gallon of water
1/2 gallon of ice
1/2 cup kosher salt
1/2 cup sugar
1/2 cup soy sauce
1/4 cup olive oil

• In a large pot, combine all of the ingredients for the brine.  Bring the water to a boil and remove from heat.  Make sure that all the salt and sugar is dissolved.  Add the ice to cool the brine.
• When is no longer hot, add your chicken pieces.  Place pot in refrigerator and let sit for about 4 to 5 hours.
• Before cooking, rinse the chicken pieces off and pat dry.  Rub a little bit of olive oil on the skin so it can crisp up.
• Cook in a 375 degree preheated oven for about 40-45 minutes or until the internal temperature is at least 170 degrees.

You can add other spices to the brine as well.  Bay leaves, thyme, oregano, pretty much whatever your preference is.  I added a little bit of Italian dressing to the bottom of the baking dish to give it a little bit more of  a flavor that my wife enjoys.  When she got home from work, she reheated the chicken in the microwave and loved it.  She said it was still juicy even after being microwaved.  Check out John Kluck's Juicy Wings for more brine on chicken action!