Lime Chicken Fajitas - Aimee Roberts

The last Sunday before we left Louisiana our friends Aimee and Scott Roberts had us over for dinner.  We had the best food.  Very yummy and no headache.  Here's her recipes.

LIME CHICKEN FAJITAS

1 ½ lb chicken breast tenders or strips

1 recipe Lime Vinaigrette (see below)

4 plum tomatoes

1 c. corn (canned or thawed)

¾ c. peeled, chopped mango (about 1 mango)

1 Tbsp. dried cilantro (may use 1 tsp. fresh cilantro)

½ c. chopped red onion

2 to 3 Tbsp. canola oil

Shredded cheddar cheese

Flour tortillas

Sour Cream 

Lime Vinaigrette

Combine: 1Tbsp shredded lime peel, 1 c. lime juice, 3 Tbsp canola oil, 2 tsp. ground cumin, and ¼ tsp. salt

In bowl combine tomatoes, mango, cilantro, onion, corn. Add in ¼ cup of the lime vinaigrette. Cover and chill 2-4 hours. Place the remaining lime vinaigrette and raw chicken strips into a Ziploc bag. Cover and chill for at least 2-4 hours so it can marinate. Later, drain vinaigrette from chicken and grill. Serve warm chicken on tortillas with mango mixture and shredded cheese /sour cream on top. 

BLACK BEANS AND YELLOW RICE

1 (10 oz.) pkg. yellow rice mix

2 (15 oz.) cans black beans, rinsed and drained

1 (14.5 oz.) can Mexican-style diced tomatoes

1 (4.5 oz.) can chopped green chiles

1 c. shredded Monterey Jack cheese with peppers

Prepare rice according to directions. Heat beans, tomatoes, and chiles over medium heat. Add rice and cheese, stirring until cheese melts. This goes great as a Mexican side dish. 

THE BEST DIP EVER 
1 can black eyed peas (drained & rinsed) 
1 can white shopeg corn (drained & rinsed) 
3 diced avocados 
5 diced Roma tomatoes 
3 Tablespoons chopped green onions 
1 package Good Seasonings Italian 
4 Tablespoons white vinegar 
3 Tablespoons water 
2 Tablespoons oil 
*Mix together and serve with tortilla chips. May refrigerate if needed. 

Southern Corn Pudding

3 eggs, beaten

4 cups, cream style corn

3/4 cup cornmeal

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon baking powder

1/4 cup butter, melted

1 small can mild green chilies

2 cups shredded cheddar cheese

Spray 13x9 pan with Pam.  Mix all ingredients, holding out 1 cup of the shredded cheese.  Pour into pan and sprinkle remaining cheese over the top.  Bake at 375 degrees for 30-40 minutes until the center doesn't wiggle when you shake the pan.  Serve warm.

Michelle's Chicken Salad

4 cans chicken breast, 13 oz. each
1 1/2 cups Mayonnaise
1 cup Red Onions, finely chopped
1 cup Celery, finely chopped
1 cup Pecans, chopped
2 cups Craisins
1 Tablespoon Oregano
1/2 teaspoon pepper, freshly ground if possible
1 Tablespoon Garlic Powder

Mix all ingredients together until well blended. Chill at least 8 hours. Refrigerate in airtight container. Serve in sandwiches, croissants, in salads, tomato blossoms, on crackers or celery sticks.

Optional Ingredients: 1 cup shredded carrots; 4 hard boiled eggs, chopped; 1 cup grapes, halved; 1 cup apples, cored and cubed.

Arby's Chicken Salad: Add 1 cup grapes, halved and 1 cup apples, cored and cubed. This recipe must be used right away to prevent apples from turning brown.

Louisiana Chicken Salad: Omit Craisins and add 1 cup shredded carrots and 4 hard boiled eggs, chopped. Use within 4 days.