A classic Tex-Mex recipe, the grilled chicken fajita has become one of America’s favorite south of the border meals. The best part about the chicken fajita is the customization of ingredients that each diner can use to create their dream chicken fajita. This recipe requires an indoor or outdoor bbq to grill the chicken.

We just had dinner at my good friend Kelly’s house and this is the dish she made for us.  This Moroccan dish was exotic and delicious, plus it is so easy to make because it all goes into the crock pot.  This chicken dish goes wonderfully with couscous.
In a slow cooker, layer:
8 boneless, skinless chicken thighs (cut into 1 inch pieces)
2 large onions, halved and thinly sliced
4 large carrots, peeled and sliced
1/2 cup raisins
1/2 dried apricots, coasely chopped
In a medium bowl, whisk together:
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons …

Our friend, Kirsten, makes these stuffed green chilies as an appetizer when we get together for dinner parties.  My husband absolutely loves them and you will too because they are so easy and delicious.
Preheat oven to 350 degrees.  Slit and rinse:
1 can (28oz.) of Ortega whole green chili
Make sure to remove all seeds and allow chilies to drain on paper towels.  Meanwhile, on a cutting board, slice  8oz. of Monterey Jack cheese into long wedges small enough to fit into chilies.
Arrange chilies in a shallow casserole dish, filling each chili …

This is a lighter version of a fried honey chicken you would find in a Chinese restaurant.  It is so easy to make and the lemon compliments both the honey chicken and the rice.
In a small saucepan, over medium high heat, add:
1 tablespoon of butter
1 tablespoon of vegetable oil
Once the butter has melted into the oil, add:
1 cup rice (I prefer jasmine, but any long grain rice is fine)
salt and pepper to taste
Cook rice about 3-5 minutes or until it starts to brown.  Add:
1/2 cup of dry white wine
Allow wine …

This is one of my favorite shrimp dishes to cook and eat because it is so easy but tastes exotic.  Plus it has lots of great vegetables and is very lite.  I serve it over my Toasted Coconut Rice because of the sweet contrast.
In a large skillet, heat 2 tablespoons of olive oil on medium heat.  Once oil is warm, add to the skillet:
11/2 cups shredded carrot
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
3 inch piece of ginger, peeled and grated
1/2 tablespoon onion powder
1/2 teaspoon cayenne pepper
Cook on …