Steak or Chicken Fajitas Recipe – Food.com

These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

Source: Steak or Chicken Fajitas Recipe – Food.com

Gallery: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

As a half-Japanese kid in the ’80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn’t enough. As such, I’ve spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will.

Faux Pho

Cook the noodles according to package directions, using only half of the seasoning packet. To the broth, add the juice of 1 lime, a tablespoon of sugar, 2 teaspoons of fish sauce, and a good pinch of pepper flakes (if desired). Transfer to a serving bowl then add 1 to 2 ounces thinly sliced flank steak (it’ll cook in the broth), a handful of bean sprouts, and some mixed herbs (basil, cilantro, mint, as desired).

Faux Pho

Source: Gallery: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Healthy + Easy: Rach’s Greek Fish or Chicken in Parchment

Rach makes a quick, easy & healthy recipe of fish or chicken baked in parchment paper pouches—an easy method she learned from her mom.

Source: Healthy + Easy: Rach’s Greek Fish or Chicken in Parchment

Ingredients

  • Four 6- to 7-ounce portions thick pieces of cod or sustainable meaty white fish of choice, OR four 6- to 7-ounce pieces boneless, skinless chicken breast
  • Salt and pepper
  • About ¼ cup extra-virgin olive oil (EVOO), plus more for drizzling
  • 1 tablespoon lemon zest and 1 tablespoon juice
  • A splash of white wine or dry vermouth, about 3 tablespoons
  • 1 teaspoon red pepper flakes
  • 2 large cloves garlic, grated or chopped
  • 2 tablespoons chopped fresh oregano, or 2 teaspoons dried
  • 1 cup cubed feta cheese
  • 1 cup cherry tomatoes, halved, or ¾ cup drained semi-dried tomatoes
  • 1 cup pitted Kalamata olives, crushed or coarsely chopped
  • 1 small red onion or 2 shallots, chopped or thinly sliced
  • 1 cup flat-leaf parsley tops
  • 8 thin slices lemon

Preparation

Preheat oven to 425˚F.

Season fish or chicken with salt and pepper. Whisk up dressing (EVOO, lemon zest and juice, white wine, red pepper flakes, garlic, and oregano), turn the cod or chicken in it, and marinate for 30 to 60 minutes if you have the time. Combine feta, tomatoes, olives, onions and parsley tops with a fat drizzle of EVOO and salt and pepper. Fill bags or top parchment with a bed of these ingredients, then top with fish or chicken and sliced lemon, roll tightly to seal and roast 20 minutes. Let stand 5 minutes and serve in pouches.

video https://www.rachaelrayshow.com/video/how-to-make-greek-fish-or-chicken-in-parchment-rachael-ray