Friday recipe (finally)

Because I've slacked off in the past few weeks, here are a few recipes. :)

French Silk Pie

Ingredients:

Pastry for one-crust pie (store bought or homemade)
1 cup sugar
3/4 cup butter, softened
1 1/2 tsp vanilla
3 oz. unsweetened baking chocolate, melted and cooled
3/4 cup fat free cholesterol free egg product (like Eggbeaters)
Whipped Cream
Chocolate curls

How To:

Make pastry for one crust pie and cool completely, or thaw frozen pie crust completely. Beat sugar and butter medium bowl with electric mixer on medium speed until light and fluffy. Beat in vanilla and chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours. Top with whipped cream and garnish with chocolate curls. Store covered in refrigerator.

*Hubby didn't like this one- he said it was too rich and thick, like the inside of a chocolate truffle. I, being the chocoholic I am, liked it. Also, using the egg product instead of raw eggs reduced the risk of salmonella, since it's pasteurized. And, for those of you that have never had to melt chocolate, the best way to do it without burning it is to place the chocolate in a double boiler- chocolate in the top pan, boiling water in the bottom.

Chicken Fajitas

Ingredients

1/4 cup vegetable oil
1/4 cup red wine vinegar
1 tsp sugar
1 tsp dried oregano leaves
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

1 lb. chicken breasts, cut into 1 inch strips
6 flour tortillas
1 tbsp vegetable oil
1 large onion, sliced
1 small green bell pepper, cut into 1/4 inch strips
1 small red bell pepper, cut into 1/4 inch strips
Shredded cheddar cheese
Guacamole
Sour cream

How To:

Combine the first eight ingredients in a shallow dish or large resealable bag. Add the chicken, cover or reseal, and refrigerate for 8 hours. In a large skillet over medium high heat, warm the tbsp of vegetable oil. Remove the chicken from the marinade, add the chicken to the skillet, and cook until it is no longer pink. Add the onion and bell peppers. Cook until vegetables are tender, about 5-7 minutes. Serve wrapped in tortillas and garnished with cheese, guacamole, or sour cream, as desired.

*Hubby LOVES the fajitas. Very husband-friendly! You can make this in the morning, or even the night before, and let the chicken sit all day in the fridge, then just cook it up at dinner time.