Prairie Flavors Content!
Taste the Celebration!
Cowboy Caviar S. Francie Russell, Canadian Valley Electric Co-op
Serves 6
✓ 1 15-ounce can shoepeg corn ✓ 1 15-ounce can black-eyed peas ✓ 1 avocado, peeled and diced ✓ 2/3 cup chopped cilantro ✓ 2 green onions, chopped ✓ 4 ripe tomatoes, diced ✓ 2 garlic cloves, crushed ✓ 1/4 cup olive oil ✓ 1/4 cup red wine vinegar ✓ 3/4 teaspoon salt
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✓ 1/8 teaspoon ground pepper ✓ 1 tablespoon ground cumin ✓ Tortilla chips
Drain corn and black-eyed peas. Com- bine corn, black-eyed peas, avocado, cilantro, green onions and tomatoes in medium bowl. Mix well. In a small bowl, combine garlic, olive oil, vinegar, salt, pepper and cumin. Whisk until well blended. Pour the mixture over the vegetables and toss to coat. Serve with tortilla chips.
By Laura Araujo Photos by Laura Araujo Cowboy Caviar
Coconut-Orange Chicken Fajitas Ariel Keith, Oklahoma Electric Co-op
Serves 6
✓ 4 boneless, skinless chicken breasts ✓ 1 cup orange juice ✓ 2 tablespoons lime juice ✓ 1 teaspoon garlic powder ✓ 2 teaspoons lite soy sauce ✓ 1 teaspoon salt ✓ 4 tablespoons coconut oil ✓ 1 red bell pepper, seeded and sliced lengthwise
✓ Cheddar cheese ✓ Sour cream ✓ Flour tortillas
Tulsa River Parks paved bike trail Coconut-Orange Chicken Fajitas
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JANUARY 2013 1
Dice the chicken breasts into 1-inch cubes. Place the chicken into a gallon- sized, zip-top bag with the orange juice, lime juice, garlic powder, soy sauce and salt. Place the bag in the refrigerator and marinate the chicken for at least 4 hours. Drain the chicken and discard the marinade. In a skillet, melt 2 tablespoons of the coconut oil over medium-high heat. When water droplets sizzle in the oil, add half of the chicken. Fry for roughly 3 minutes before turning it and frying for 3 more minutes on the other side. Adjust the heat if necessary. Transfer the chicken to a serving dish, and pour the juices from skillet over it. Cook the remain- ing chicken in the remaining oil. Re- move the chicken with a slotted spoon, and sauté the red bell pepper in the skillet juices until crisp-tender. Serve with sour cream and grated cheddar in tortillas.
Bonus
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