Hello Blogosphere Ladles and Gents!

Today I made a stir fry with some vegetables I bought yesterday at the New Maxwell Street Market. Sidenote, that place is awesome - they have several stands of fresh fruits and vegetables that sell for a fraction of the prices even my beloved Trader Joes can offer. I bought five tomatoes, two Anaheim chiles and a large bunch of cilantro and when I asked how much, the lady said "Two dollars." I was like - how much?! But it was the truth. 2 dollars flat. So in closing, go there and buy some stuff and save some money! On the way, you can go to Rubi's taco stand and order a "Quesadilla Al Pastor," which is marinated pork taco in a homemade tortilla and melted cheese. It is the best taco I have ever tasted, and the quickest eating experience I have ever had - it was gone in like 43 seconds, and these babies are HUGE.

But I digress.

I had all of these fresh vegetables, and I had a small chicken breast thawing in the refrigerator (side note: super freaking tiny chicken breast, I get those packs of individually wrapped chicken breast at Trader Joes, and I'm so sure there's a gimpy breast in every pack) so this is what I cooked up:

I call it: "New Maxwell Mashup"

*This is a recipe for one

serving, just double it if there are two, triple if there are- you get it.

Ingredients:

1 Chicken Breast

1/8 cup chopped Red Onion

2 Tablespoons green onions, chopped

2 Tablespoons Anaheim Chiles, sliced

1/4 Cup Bell Pepper diced

10-12 sugar plum (mini) tomatoes, cut in 4ths

2 Tablespoons fresh cilantro, roughly chopped

Pinch of Salt, Pepper

1/2 Teaspoon of Ground Cumin

1 Tablespoon Extra Virgin Olive Oil

1 Lemon Wedge

Instructions:

Slice the chicken into manageable pieces and season with salt and pepper and the ground Cumin, and toss to coat all of the pieces on all sides. Put to the side. Put a sauté pan on the stove at medium-high heat and drizzle the Olive Oil into the pan. Let it get good and hot before you drop in the chicken. As the chicken sizzles, prepare all of your vegetables, and put them all into one bowl, excluding the cilantro and lemon, which will be added at the end. The chicken should be browned on all sides and cooked through in about 4 minutes, and at that time you can take the chicken out and put it in a clean bowl. Leaving the heat on medium-high, throw the prepared vegetables (Chilis, Bell Pepper, Tomatoes, Onions, Green Onions) into the same pan to sauté with the juices of the seasoned chicken. The idea is to sauté the veggies just a bit so that the heat from the Anaheim Chilis pervades the milder veggies and the bell peppers are softer and have more flavor. This takes about 4 minutes, stirring from time to time. While the veggies are cooking, take each piece of chicken and chop it up into small pieces, and return it to the bowl. Here is what my chopped chicken looked like:

Pour the veggies over the chicken, add 1 tablespoon of Cilantro to the mix, and toss as you would a salad. Once it is well tossed, sprinkle the remaining tablespoon of Cilantro onto the mixture and place a lemon wedge on the side (this is to be squeezed over the dish before eating). The finished product is a slightly spicy, no carb take on a chicken fajita, and it is really delicious, especially if your veggies are super fresh.