UCookbook
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Delicious & Amazing Baked Chicken Fajitas
Ingredients
- 1 Lb. boneless, skinless chicken breasts
- 1 15 oz can diced tomatoes
- 1 4 oz can diced green chili peppers
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 2 Tbsp vegetable, coconut, or olive oil
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
serves 4-6
Directions
Preheat oven to 400° F. and grease a 9x13 baking dish. In a small bowl, combine oil and spices. Mix together chicken, tomatoes, chilies, peppers, & onions in a large bowl. Cover the chicken with the spice mix and toss until coated and pour into coated baking dish. Bake uncovered for 20-25 minutes or until chicken is cooked through. You can serve as a salad topping or in tortilla wraps. The world is your oyster.
— By Jordan, Lasell College
Baked Camembert
Ingredients
- 1 wheel of Camembert cheese made with pasteurized milk,
- Small wheels are usually 6-8 oz or about 180-240g
- ½ garlic clove, sliced or some pre-sliced/minced garlic
- A few sprigs of fresh or dried thyme or rosemary
- Drizzle of balsamic vinegar or olive oil
- Ground pepper to taste
Directions
Unwrap the camembert from any plastic/wax paper wrapping. If you are cooking for a few people, use the whole wheel and slice the top rind off. If you are cooking for one, slice the camembert wheel in half so that you have two thinner round wheels. Wrap the other half in wax paper, then in plastic wrap—make sure it’s totally, tightly covered, and keep it in the fridge or freeze it.
If the wheel came in a wooden container (very common for Camembert cheese), simply line the wooden container with foil. If not, wrap the camembert in foil—make sure the bottom and sides are all covered so the cheese will hold in place as it bakes. Place the wheel or half-wheel of cheese rind-side down inside. Using a knife, make several little slits in the exposed cheese (the side without the rind). Push garlic pieces and thyme/rosemary sprigs inside these slits. Sprinkle some ground pepper over top. Preheat oven to 375°F or 190°C. Place cheese in its wooden box on the oven rack and bake for about 15 minutes, until gooey inside. Don’t overcook it—it will get hard!
Microwave version: place the cheese in a microwave-safe bowl or ramekin—don’t use aluminium foil in the microwave! Cook it on high for about 1 minute—if it’s not soft and gooey yet, cook it for 30 sec at a time until it is.
Store leftovers immediately (within 2 hours) in the fridge, covered, and consume within a few days.
— By Franklynn, Yale University and University College London
Sautéed Spinach
Ingredients
- 1 bag of baby spinach
- ¼ cup of onion
- 1 teaspoon of garlic
- 1 teaspoon of olive oil
- Sprinkle of sea salt
- Spritz of lemon
Directions
Wash the spinach under a cold and distilled vinegar mixture. Chop the onion into wedges. Add the olive oil to a medium sized sauce pan on medium heat. Next add the garlic and onion. Sauté until fragrant (should take about 3 minutes). Finally turn off the heat and add the fresh spinach to the hot pan. Once the spinach is wilted should take about 1 min) finish with salt and lemon.
— By Nia, Rutgers University
