Egg Harbor at Home Recipes
Harbor Fajitas – Serves 6-8 people
2 ¼ pounds trimmed skirt steak
1 large Spanish onion thinly sliced
1 large red pepper thinly sliced
1 large green pepper thinly sliced
2 TBLS. Fajita Seasoning- can be found in the spice aisle of your grocery store
16 flour tortillas warmed
* We recommend serving the fajitas with . . .
Fresh cilantro - diced tomatoes – shredded lettuce – avocado slices – shredded jack and cheddar cheese – sour cream and salsa
To prepare
Brush both sides of the skirt steak with olive oil and season with 1 TBLS. of the fajita seasoning. Cook the steak over medium-high heat for approximately 4-5 minutes per side. Transfer the steak to a cutting board and let rest. In the same pan as you cooked the steak add the thinly sliced onions and red and green peppers and 1 more TBLS. of the fajita seasoning. Cook the vegetables for approximately 7-8 minutes until just barely limp. While the vegetables are cooking warm the tortillas. Wrap the tortillas in a damp paper towel and heat for 1 minute or until hot in the microwave. Thinly slice the steak against the grain and served with onions and peppers and all the fixings.
Orchard Valley Roll-Ups – Serves 8-10 People
5 Chicken Breasts Cooked and Sliced
1 Pound of Brie Cheese Sliced
10 Slices of your Favorite Bacon Cooked Crisp
2 Large Red Delicious Apples Thinly Sliced
2 Large Spanish Onions Thinly Sliced and Sautéed
5 Whole Wheat Tortillas
* We recommend serving the roll-ups with a honey Dijon dipping sauce
To Prepare
Pre-heat oven to 350° brush the chicken with olive oil and sprinkle with salt and pepper. Bake the chicken for approximately 35–40 minutes until the juices run clean and it is cooked through. While the chicken is cooking sauté the onions in 3-4 TBLS. of butter until caramelized. When the onions and chicken are cooked you can begin to assemble the roll-ups. Warm the tortillas on a flat griddle or large sauté pan with 3 slices of brie cheese per-tortilla. Heat until the cheese is softened. Add 1 cooked and sliced chicken breast per-tortilla, 2 slices of crisp bacon crumbled per tortilla, 4-5 apple slices per-tortilla, and approximately 2 TBLS. of the sautéed onions. Roll the tortillas with all the ingredients and slice in half. Serve with honey Dijon dipping sauce on the side and enjoy!
Hot Chicken Pasta Salad
1 Bag of Washed and Ready Mixed Greens
1 Bag of Washed and Ready Spinach
½ pound of Cooked Rotini Pasta
3 Chicken Breasts Cooked and Sliced
1 Head of Broccoli Cut and Blanced in Hot Water
1 Red Pepper Sliced in Strips
1 Green Pepper Sliced in Strips
1 Spanish Onion Thinly Sliced
6 Mushrooms Cleaned and Sliced
½ Cup Parmesan Cheese
2 Cloves of Fresh Garlic Minced
Salt and Pepper to taste
* We recommend serving the salad with your favorite Caesar Dressing on the side.
To Prepare
Pre-heat oven to 350° brush the chicken with olive oil and sprinkle with salt and pepper. Bake the chicken for approximately 35–40 minutes until the juices run clean and it is cooked through. Slice the chicken into strips and set aside. Bring a pot of salted water to a boil and cook the rotini pasta al’dente. Drain the pasta and set aside. When the chicken and pasta are cooked you can begin to prepare the salad. In a large sauté pan over medium-high heat add 4 TBLS. of olive oil and the minced garlic. When the oil is hot add the onions, peppers, mushrooms, and broccoli. Sautee the vegetables until just barely limp approximately 7-8 minutes. Add the chicken and pasta to the vegetables and combine all ingredients. Season with salt and pepper. In a large bowl combine the lettuce and fresh spinach. Top the greens with the sautéed vegetables, chicken, and pasta. Top with ½ a cup of shredded parmesan cheese and serve with Caesar dressing on the side.
