Red Wine Chicken Fajitas with Cilantro & Avocado

Ok, so there are chicken fajitas. Big whoop. (90's <3)

But these have been drinking.

They started out purple. I was a little nervous.

(Don't be nervous if your fajitas are purple at first.)

This overwhelming purple-ness did reminded me of a time when I made purple risotto though. I didn't have any white wine and thought it was an obvious substitution. Wine.. wine.. same... right? The risotto was delicious, but there's something about certain colors that just makes foods weird.

Anyway, no one likes a purple risotto. Fail.

 

These are deeee-licious and totally not purple. Phew. A mostly sweet flavor with a hint of smokiness and a touch of spice. And so much more interesting than boring sober fajitas. But then again, so aren't we all?

Speaking of the '90's I really wish I still had my copy of the original Now. Like, a lot. But.. did you know they're still cranking those out? 'Tis true! Numero 41! Are people still buying these things? Please, someone tell me you know someone who is still buying these things.

I'm a Barbie girl. Foreva.

Soundtrack: Funk is back and boogie is alive.






Red Wine Chicken Fajitas with Cilantro & Avocado


1 medium onion, diced
1 clove garlic, minced
1 large green bell pepper, sliced into thin strips
1 jalapeno pepper, seeded and diced
3 boneless skinless chicken breasts, trimmed of fat and cut into bite-sized pieces
1 1/2 tsp smoked paprika
2 tbsp brown sugar
1/2 c. red wine
1 Roma tomato, diced
1 avocado, sliced
cilantro
flour tortillas
EVOO, salt & pepper


In a large saute pan, heat a drizzle of EVOO over medium heat. Add onions and garlic and saute for 5 minutes. Add chicken and season with salt and pepper. Continue to saute until chicken is cooked through, about 10 minutes.


Add bell pepper, jalapeno pepper, paprika, and brown sugar. Stir to coat.


Pour in red wine and stir again. Try to make chicken and peppers as level as possible to submerge in the wine. Season again with a couple pinches of salt and pepper. Bring the dish to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally and continuing to cover the chicken as much as possible in the sauce. 


Meanwhile, heat the tortillas in the oven at 200 degrees for 2-3 minutes.


Adjust seasoning on chicken to taste. Serve in warm tortillas, topped with a hearty amount of avocado, tomato and cilantro.

Slime Time Cake (Dark Chocolate Cake with Avocado "Buttercream")

This is true: I have been dreaming about making this cake since a trip to Capogiro 5 days ago brought the combination of avocado and dark chocolate gelato flavors into my life. I actually woke up this morning and starting making it instead of breakfast. I just frosted the cake about 15 minutes ago. Everyone in my apartment has already eaten a piece. We are all now obsessed with avocado frosting. Adam just saw the bowl from the frosting in the sink and yelled at me for not letting him lick it, oops. Then I ran immediately to my computer so I could share this with everyone (I get really excited about cake... well, food in general). This is a lie: I definitely couldn't eat another piece.

Ooo... Goo!

Remember slime? Ya know, that green goop that was dumped on contestants of every old-school Nickelodeon game show ever?  It probably saw it's height of popularity with the game show Slime Time Live, but it was definitely a long running gag that was synonymous with the TV channel for most of my childhood. I'm sure I'm not alone in that I always wanted to be "slimed" watching this as a kid. I've still never actually met anyone who was slimed on Nickelodeon, which I think it weird considering how long this whole thing went on for. Seriously, if you've ever been slimed on Nick, hit me up. Let's be friends. I need to check that off my bucket list.


In any event, this frosting reminds me of slime. And I like it.


Avocado frosting? I know, it sounds weird. But here's the thing. It totally makes sense! Hear me out. Avocado has a very high fat content, but it's healthy (monounsaturated, but don't ask me what that means) fat that is good for your heart. Most frosting is made by combining a solid fat and powdered sugar. See? See? And you better believe this will be the healthiest frosting you have ever eaten! Relax, I'm not suggesting that this frosting is GOOD for you. Just pointing out that if you're gonna stuff yourself full of fatty, sugary goodness, it might as well be something other than Crisco.


I promise it doesn't taste like a guacamole covered chocolate cake. AT ALL. Not even a little bit. It tastes sweet and vanilla-like, with just enough of a hint of avocado taste to balance the chocolate cake fantastically!


Soundtrack: Primus (Prep for the Tower Theatre show.. in October)


Dark Chocolate Cake with Avocado "Buttercream"


Dark Chocolate Cake (Recipe from AllRecipes.Com)


2 c. boiling water

• 1 c. unsweetened cocoa powder
• 2 3/4 c. all-purpose flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c. butter, softened
• 2 1/4 c. sugar
• 4 eggs
• 1 1/2 tsp vanilla extract
• 
  
• Preheat oven to 350 and grease 3-9' cake pans.
• 
  
• In a medium bowl, pour boiling water over the cocoa power and whisk together until dissolved. Set aside; this will need to cool completely before use (I let it cool a little, then stuck it in the fridge).
• 
  
• Sift the flour into another medium bowl, then whisk in baking soda, baking powder, and salt. Set this aside.
• 
  
• In a large bowl, cream butter and sugar for 2-3 minutes, or until light and fluffy. Beat in the eggs. Beat in the vanilla.
• 
  

Using a spoon, stir in 1/3 of the flour mixture. Then, 1/3 of the cocoa (completely cooled). Scrape down the sides and continue in this pattern until the cake batter is thoroughly combined. Pour the batter evenly into the three pans and bake for 25-30 minutes.


Allow to cool completely before frosting!


Avocado Buttercream (From Alton Brown, made with 1 small tweak)
Makes 2 c. (You might want to double this or make 1 1/2 batches. I did wish for more!)


2 med avocados
2 tsp lemon juice
1 lb powdered sugar, may use more depending on consistency
1 tsp vanilla extract


Peel and pit the avocados. Place the meat of the avocado in a large bowl. Try to avoid the brown bits because the color will be important. Add lemon juice and beat with a mixer until the avocado lightens in color, about 2-3 minutes.


Begin to add the powdered sugar, a little at a time. Beat until each addition of sugar is combined. Based on the consistency and your tastes, you may need more (I needed a bite more). Once the sugar is blended, beat in the vanilla.


This frosting needs to be kept in the refrigerator, but thanks to the lemon, it will not turn brown!

3 bowls! 1 cake!

I like how I can see myself sifting!

Filling up those bowls...

Batter up!

Flesh!!!!

Juicy..

Cue the slime horn...