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Archive for April 4th, 2009

Cilantro-Lime Chicken Fajitas with Grilled Onions

1-1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2-1/2 teaspoons ground cumin
1-1/4 teaspoons ancho chile powder

6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds

12 8-inch flour tortillas

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles

Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Bon App├ętit | July 2005

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So, don’t even tell me there’s nothing to do in Amsterdam!

My daughter and I were abandoned by the guys tonight and decided to go on an adventure DOWNTOWN! First, I wanted to be sure the streetlights were working (there’d been a conduit crushed in late Fall that lead to a rather darkened period over the winter months until the ground thawed.) Much to my delight, most of our decorative lighting was spilling light along the street and we easily found a parking space by Riverside Pizzeria.

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The building’s facade was one of the first along Main Street to have been rehabbed (I remember at the time that this gave me my first glimmer of hope for this small section of the City) and the owner, Justin Richards, has been making wonderful improvements to the interior, including golden, wood-paneled walls and gorgeous stonework around his oven.

We decided to stop in and order my young companion a small cheese pie and then took a stroll up the street to Main Street Billiards. That’s where our really happy adventure began. We were greeted by the charming Robert Parillo with a warm welcome and permission to scope out the digs. What can I say. I was transported 35 years back in time to the comfort only a brightly colored resin finish and felt can provide.

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“Aqualung” was playing, the room was humming with billiard enthusiasts, the surroundings were gorgeous, and we just had to play. WHAT A BLAST. We laughed for a solid hour, until we realized that we had forgotten about the pizza and it was time to go (all too soon!)

Here’s the bottom line. My photos don’t do either place any justice. The billiard tables are a rich cerulean blue, the interior is much brighter than it appears here and the experience is not to be missed. It’s a great place to go with your family, especially those like mine. We all work too hard. I have two teenagers tethered to homework, extracurricular sports, band, debate club, and student council. I’ve got my own Council to play with, as well as plenty of extracurricular amusement, and my husband manages a highly stressful job in the private sector. We’re running ourselves ragged, need a break and have discovered a venue we are sure to patronize often in the future. I invite you (and hopefully have coerced you) to do the same. It’s a solid good time.

By the way, Riverside’s sauce is outstanding. See you downtown.

Riverside Pizzeria: 842-0033

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