Chicken Fajitas and Rhubarb Pie

Chicken Fajitas and Rhubarb Pie

I don’t know that these two things go together, but it is what we had for dinner. They both taste pretty awesome.

Chicken Fajitas

Marinade
1 tablespoon corn starch
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon chicken soup mix (bullion)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 clove minced garlic
1/3 cup water
2 tablespoons lemon juice

4 boneless, skinless chicken breast - cut into thin strips.

Combine all the dry ingredients for the marinade in a large zip-lock bag.

Add the wet ingredients and mix well.

Cut the chicken:

 Put the chicken in  bag. Pour marinade over the chicken. Refrigerate for several hours.

Filling
Marinated chicken breast strips
2 green or red bell peppers - cut into thin strips
1 large onion - cut into thin strips


For cooking:
2 tablespoons olive or grape seed oil
Heat the oil in frying pan. Add chicken, and cook for 5 minutes - stirring constantly.

Add the marinade, the onion and the peppers. Cook until vegetables are crisp, yet tender.


6 to 12 flour tortillas - any size
Salsa - fresh is best but canned will do
Sour Cream

Remove from heat and spoon into tortillas. Top with sour cream and salsa, roll and serve.

I didn't get pictures of the finished product because I forgot to do so before dinner, and our dinner guests practically inhaled the finished product - there was nothing left.

Rhubarb Pie

2 crust pastry for a nine inch pie
1 ½ cups sugar
2 tablespoons tapioca
6 tablespoons flour
1/4 teaspoon salt
5 cups rhubarb, cut into small pieces
2 tablespoons butter

Preheat oven to 350
Wash and cut the rhubarb:

Put into a large bowl.

Mix sugar, tapioca, flour, and salt and stir into the rhubarb.

Spread mixture onto pastry in pie tin. Dot with butter.

Top with pastry. Crimp edges. Cut vents in top dough for steam to escape.

Bake for 55 minutes (or more – crust will be golden and the filling will bubble when it is done). Serve warm – with vanilla ice cream.