My New Fajita Recipe

I had some tasty lime-marinated chicken fajitas at a party several months ago and decided to recreate the yumminess. Naturally, I searched the Internet for inspiration and came across this recipe for Tequila Lime Chicken from Ina Garten. I decided to test this recipe with a few last-minute modifications - I marinated all-day instead of overnight (because I forgot), used a mixture of bottled lime juice and fresh lime juice (because having forgot about the marinade time I hadn't been to the store and that's what I had) and I used boneless, skinless chicken breasts, because, well, you get the drift! The result was so delicious that I'm making these again this weekend.

Ina Garten's Tequila Lime Chicken

Ingredients:
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole or 6 split chicken breasts, skin on

Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Chicken Noodle Casserole

This was really easy and delicious. Husband and child approved!

Chicken Noodle Casserole

1 - 1 1/2 pounds chicken

8 oz of angel hair pasta

1 can cream of chicken soup

1 can cream of broccoli (or whatever else you have on hand)

8 oz of sour cream

1 can sliced carrots, drained

1 tsp garlic powder

1/2 stick butter

1 cup Ritz crackers, crushed

Boil chicken in salted water until no longer pink. Take out chicken, and cut into small bites. Return the water used for the chicken to a boil, and add the pasta. Cook until barely al dente.

Meanwhile, in a separate bowl, combine cream of chicken, cream of broccoli and sour cream. Add the carrots. Stir in the garlic powder, plus some salt and pepper. Then add the chicken, and cooked pasta, plus about 1/2 cup of the pasta water.

Pour into casserole dish. Melt butter in a bowl and add crushed crackers. Stir, then add to top of casserole.

Bake uncovered at 350 for about 30 minutes or until nice and bubbly.

If you are not pregnant, enjoy with a glass of white wine. Otherwise, a nice tall glass of cold milk is perfect!