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 …

This is a great dish to serve along side fish (Watermelon Salsa Halibut) or any kind of Asian, Indian (Indian Chicken with Yogurt Sauce) or Thai food (Thai Shrimp) because the sweet complements any kind of spicy meat. It looks so pretty on the plate with the golden coconut and is very fast and easy to make.
In a small skillet, on low to medium heat, toast 1/2 cup sweetened shredded coconut. Be careful not to burn it; as soon as the coconut starts to brown, reduce heat and …

For this recipe I like to use poached chicken breasts, but you could easily substitute already cooked rotisserie chicken to save time. Additionally, you can make the enchiladas the day before, store in the refrigerator and cook just before serving.
In a large bowl, combine:
3 1/2 cups diced or shredded cooked chicken
1 cups sour cream
1 10oz can cream of chicken soup
1 4oz cans of chopped green chiles, drained
3 bunches of green onions, chopped
3/4 cup shredded Colby Jack cheese
1/4 cup chicken or vegetable broth
Grease a 13×9 inch baking pan. Place …

This is a great refreshing dish for a taste of India. It’s easy but tastes like a lot of work went into the dish.  Trader Joe’s has a great garlic naan bread that goes wonderfully with the chicken or I like to serve it with my Toasted Coconut Rice.
Combine all of the following spices in a small skillet and toast for 1-2 minutes.
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/8 cayenne pepper
Add toasted spices to bowl containing and combine:
1 cup plain yogurt
Juice from 1/2 lemon
1 tablespoon grated ginger
1 …