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Fajitas

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FOOD
October 17, 1999 | By Marie Oser, FOR THE INQUIRER
Fajitas! Southwestern cookery is a zesty blend of American Indian, Mexican, and Spanish influences with outstanding flavors and delicate subleties that have been evolving for centuries. Evolving still, it is being influenced by recent trends that have produced a more fat-conscious and nutritionally aware consumer. Originating in Texas, fajitas were once a cowboy snack of grilled meat and veggies wrapped in a flour tortilla. Today, we re-create the fajita as lively, nutritious fare.
FOOD
February 27, 1991 | By Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
HEALTHY CHOICE MEXICAN-STYLE ENTREES AND DINNERS. Chicken fajitas and beef fajitas entrees; salsa chicken, sirloin beef with barbecue sauce, beef enchilada and chicken enchilada dinners. $2.59 per 7-ounce frozen entree and $3.29 per 11- to 12.75-ounce frozen dinner. CAROLYN: The only thing special about the two new enchilada dinners from Healthy Choice is the Mexican-style corn. Its mix of peppers and corn is as spicy good as the entree part of these enchilada dinners is deadly dull.
FOOD
April 15, 2010
Handcrafted, a family-owned shop in Phoenixville that specializes in all-natural sweets, sells its Signature brownies and cookies fresh-baked or as dough: Chocolate Rubies cookies with fresh grapefruit zest; Blueberry Bliss Oatmeal; Lavender Vanilla; and Classic Chocolate Chip. Even dried herbs become stale, so it's best to buy in small quantities. Enter McCormick Recipe Inspirations. Each pack of premeasured spices and herbs comes with a recipe card. Try apple and sage pork chops, garlic lime fajitas, or shrimp and pasta primavera.
FOOD
October 18, 2012
Midtown Village has a wealth of cuisines, but Szechuan was not one of them until recently when Jack Chen, who owns Chinatown's Sakura Mandarin, moved in with Spice 28, a restaurant-lounge just a few steps off the 13th Street restaurant row. Spice 28 cooks a credible dan dan noodle and kung pao chicken, but the Asian-fusion appetizers, made for pairing with cocktails, are the stars. Blue crab fajitas look like stuffed flat sandwiches whose crab-spread filling provides a cool counterpoint.
NEWS
May 21, 1989 | By John V. R. Bull, Inquirer Staff Writer
It may not be gourmet heaven, but Chili's Grill & Bar offers a night out with pleasant food at moderate prices. The national chain's Mount Laurel branch, which opened a year and a half ago, is similar in character to T.G.I. Friday, Bennigan's and the nearby Dalt's; it, too, attracts the younger set for an after-work pick-me-up and a little something to eat. Chili's offers a limited menu of dishes from the American Southwest, modified Tex-Mex, and while little is likely to knock your socks off, you can dine moderately well on a slightly different cuisine.
NEWS
March 16, 2008
An overflow crowd often lingers on the sidewalk outside Tortilla Press in Collingswood as diners await a weekend table. The BYOB restaurant on Haddon Avenue has quickly gained popularity with its affordable, Mexican-influenced menu. Diners should welcome Press' roomier cousin, Tortilla Press Cantina, which opened in November in Pennsauken, just over the Cherry Hill border off Haddonfield Road. Owners Mark Smith and Lydia Cipriani were looking to expand to a place they could serve real margaritas.
ENTERTAINMENT
February 21, 1992 | By Gerald Etter, INQUIRER FOOD WRITER
The new Philly Rock Bar & Grill is not only good news for the wallet, but promises to be another jewel in the city's expanding riverfront- entertainment setting. Philly Rock, which opened in December, is a nifty music-themed restaurant featuring economically priced dishes from wings to sizzling fajitas. Every item is less than $5. The restaurant is next door to the new Riverview Plaza movie complex, just south of Washington Avenue along Delaware Avenue. Which means lots of free, off-street parking.
ENTERTAINMENT
March 20, 1987 | By Gerald Etter, Inquirer Food Writer
Calculating the life span of many restaurants today would give the most accomplished actuary gray hair. But with a place like Manny Brown's, such a chore wouldn't cause the least bit of indigestion. Manny's, you see, has always been aware of the key ingredients for restaurant longevity: well-prepared food coupled with fair prices. Not only that, but on the occasions I have dropped by, one of the owners has always been visable, ensuring that the operation is properly overseen. If you're not familiar with this three-year-old South Street restaurant, and you like ribs, chicken barbecue and Tex-Mex specialties, a visit is in order.
NEWS
January 3, 1997 | by Gar Joseph, Daily News Staff Writer
It was a freezing, frenzied Friday evening before Christmas: the highway before us a sluggish current of twinkling taillights; Beeka the Destroyer, our 7-year-old, in the back seat singing, "We're tiny, we're 'tooney, we're just a little looney!" I needed a break. Someplace happy. Someplace sunny. I needed music. But not Beeka's music. I needed - mariachi music! And a Dos Equis. Or tres. The problem: We were on DeKalb Pike, Route 202, the River Styx of suburban Hades. Were we in Blue Bell?
FOOD
April 13, 1994 | By Linda Drachman, FOR THE INQUIRER
Throughout the area, men and women are out dipping nachos into bowls of salsa, and nibbling on fried artichokes, chicken wings, Chinese spareribs, fajitas, focaccia and even chili Elizabeth Taylor. They're having a grand time indeed. Accompanying these tasty tidbits are glasses of wine, margaritas, locally brewed beer, or sparkling water or juice. What these people are enjoying is a concept called "bar food" - a far cry from the snacks of days past, when hard-boiled eggs, pickled tomatoes, pretzels, potato chips and peanuts were the name of the game.
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ARTICLES BY DATE
FOOD
October 18, 2012
Midtown Village has a wealth of cuisines, but Szechuan was not one of them until recently when Jack Chen, who owns Chinatown's Sakura Mandarin, moved in with Spice 28, a restaurant-lounge just a few steps off the 13th Street restaurant row. Spice 28 cooks a credible dan dan noodle and kung pao chicken, but the Asian-fusion appetizers, made for pairing with cocktails, are the stars. Blue crab fajitas look like stuffed flat sandwiches whose crab-spread filling provides a cool counterpoint.
NEWS
May 17, 2012 | By Maureen Fitzgerald
Here is an excerpt from the blog "My Daughter's Kitchen. " No one can say I did not try. I spent an entire afternoon giving my children a lesson in what I would like for my Mother's Day meal. But did I get miso-marinated cod with mushroom risotto? Of course not. Since my oldest son was the only one able to make it home, my husband pitched in. And what did they make? Chicken fajitas. Well, I do love chicken fajitas. And Tim added his first blog post. Tim: My mom asked me to take over blogging duties for my sister who is heading to medical school in July (congratulations Sally!
FOOD
April 15, 2010
Handcrafted, a family-owned shop in Phoenixville that specializes in all-natural sweets, sells its Signature brownies and cookies fresh-baked or as dough: Chocolate Rubies cookies with fresh grapefruit zest; Blueberry Bliss Oatmeal; Lavender Vanilla; and Classic Chocolate Chip. Even dried herbs become stale, so it's best to buy in small quantities. Enter McCormick Recipe Inspirations. Each pack of premeasured spices and herbs comes with a recipe card. Try apple and sage pork chops, garlic lime fajitas, or shrimp and pasta primavera.
FOOD
November 19, 2009 | By Linda Gassenheimer, McClatchy Newspapers
Southwestern fajitas with meat and colorful vegetables make a delicious, light meal. Typically, the meat is marinated overnight and then grilled, but I use a warm marinade and cut the chicken into thin strips to eliminate the wait. Quick Chicken Fajitas 1. Preheat oven to 350 degrees. Bring marinade to a boil in a saucepan. Cut chicken in thin strips, about 1/4-inch wide. Remove marinade from heat and add chicken and marinate for 15 minutes. 2. Tightly wrap the tortillas in foil and place in oven for 10 minutes.
NEWS
March 16, 2008
An overflow crowd often lingers on the sidewalk outside Tortilla Press in Collingswood as diners await a weekend table. The BYOB restaurant on Haddon Avenue has quickly gained popularity with its affordable, Mexican-influenced menu. Diners should welcome Press' roomier cousin, Tortilla Press Cantina, which opened in November in Pennsauken, just over the Cherry Hill border off Haddonfield Road. Owners Mark Smith and Lydia Cipriani were looking to expand to a place they could serve real margaritas.
FOOD
September 10, 2000 | By Marie Oser, FOR THE INQUIRER
Mexican cuisine, rich in color and flavor, represents a blend of cultures and regional diversity with endless variety and creativity. In the resulting fusion, tortillas remain the staple bread eaten with meals and an integral part of many dishes. Once considered merely an ethnic food outside of Mexico, tortillas have gained popularity and entered the mainstream as cooks discover their versatility. In May 1999, a market-research study regarding trends in tortilla consumption conducted by Penn & Associates, of Cleveland, Ohio, concluded that the tortilla was the fastest growing segment of the baking industry worldwide.
FOOD
October 17, 1999 | By Marie Oser, FOR THE INQUIRER
Fajitas! Southwestern cookery is a zesty blend of American Indian, Mexican, and Spanish influences with outstanding flavors and delicate subleties that have been evolving for centuries. Evolving still, it is being influenced by recent trends that have produced a more fat-conscious and nutritionally aware consumer. Originating in Texas, fajitas were once a cowboy snack of grilled meat and veggies wrapped in a flour tortilla. Today, we re-create the fajita as lively, nutritious fare.
NEWS
January 3, 1997 | by Gar Joseph, Daily News Staff Writer
It was a freezing, frenzied Friday evening before Christmas: the highway before us a sluggish current of twinkling taillights; Beeka the Destroyer, our 7-year-old, in the back seat singing, "We're tiny, we're 'tooney, we're just a little looney!" I needed a break. Someplace happy. Someplace sunny. I needed music. But not Beeka's music. I needed - mariachi music! And a Dos Equis. Or tres. The problem: We were on DeKalb Pike, Route 202, the River Styx of suburban Hades. Were we in Blue Bell?
FOOD
January 1, 1995 | By Mary Carroll, FOR THE INQUIRER
After the hubbub of New Year's Eve, New Year's Day is refreshingly quiet. Friends and family drop by, everyone's a little tired, but the atmosphere is still holiday. Several years ago I hit upon a party menu that was a real success - both for the cook and the company. A warm, spicy, nonalcoholic drink to serve by the fire, crunchy bruschetta - little toasts - with ricotta and roasted red peppers, and a platter of vegetarian fajitas with two salsas. I could purchase dessert, and if I felt extra energetic, add a salad platter.
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