I find myself in a tiny slump as this work week begins belatedly. There’s been a lot of emphasis lately in my life on weddings and babies and showers and graduations and suddenly, it’s all over.
It feels like a traffic bottleneck suddenly opened up and the highway is clear, but boring!
So, let’s liven up this short week by filling requests for yet another short dessert recipe and a super-easy way to make chicken fajitas.
5-Ingredient Rhubarb Squares
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1 box yellow cake mix
3/4 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
4 cups sliced fresh rhubarb
Whipped cream, if desired
1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan).
Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13-by-9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
2. In a large bowl, beat reserved 2 tablespoons cake mix, sugar and eggs with electric mixer on medium speed until creamy.
Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3. Bake 45 to 50 minutes longer, or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
Makes 16 servings, each with 290 calories, 11 grams fat, 65 mg cholesterol, 270 mg sodium, 46 grams carbohydrates, 1 gram fiber, 34 grams sugar. Exchanges:1/2 starch, 1/2 fruit, 2 other carbohydrate, 2 fat. Carbohydrate choices: 3.
Make fajitas easier than ever with this oven shortcut that will save you time, but won’t skimp on flavor.
EASY OVEN-BAKED CHICKEN FAJITAS
1 large onion
1 medium red bell pepper
1 pound boneless skinless chicken breasts
1 package (1 ounce) fajita seasoning mix
2 tablespoons vegetable oil
6-inch soft flour tortillas
Chopped fresh cilantro, if desired
Heat oven to 400 degrees. Spray a 13-by-9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
Contact me at email@example.com, 618-239-2664 or follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.