SALSA
29 oz canned whole peeled tomatoes, drain, ed/chopped
1/2 cup raisins
1/4 cup chopped cilantro or parsley
1/4 cup sliced scallions
2 tbsp minced jalapeno chilies, fresh or c, anned
4 garlic cloves, peeled/minced
2 tbsp fresh lime juice
1 salt
FAJITAS
6 chicken breast halves, skinned, bon, ed, grilled,
1 shredded lettuce
1 sliced avocado (or prepared guacamo, le)
1 shredded cheddar or monterey jack c, heese
1 dairy sour cream
1 8 corn tortillas, steamed or fried
Directions
In bowl, combine tomatoes, raisins, cilantro, scallions, chilies,
garlic and lime juice. Season to taste with salt. Cover; let stand at
least 2 hours, or overnight. To serve: Arrange bowls of salsa,
grilled chicken, lettuce, avocado, cheese, sour cream and basket of
tortillas on table. Let individuals assemble fajitas by layering
choice of ingredients on tortillas. Yield: 4 servings.
Servings: 4 servings
Chicken Fajitas With Raisin Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fruit; Mexican
The History of Recipes
It is possible to follow the history of `recipes` way back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, generally, these early records were just very simple pictorial recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also tells us how the Roman chefs used a good variety of spices and herbs, including a few you will know for example basil, rue and parsley. Later, we have a couple of interesting books which appeared in the 14th Century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that is popular today, but instead recipes for the types of food cooked for the rich people of those days. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an eruption in manuscripts on cookery, many of which are now in private libraries. For the decades that followed, the rich families of Europe competed with each other to serve up the most extravagent meals, and because of this cooks and their recipes were much in demand. However, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 20th century, recipe books were in great demand, mostly as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Chicken Fajitas With Raisin Salsa recipe.
