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Assalamu alaikum everyone! It’s Friday, we’ve gotten through another week, I hope you are all smiling because it’s the weekend!

Salem and I had some friends over for iftar on the weekend and I decided to make them eat outside of their comfort zone. While the wife is an amazing cook at all things Lebanese (and boy does she ever serve up a storm every time), I jumped at the suggestion that we make them try something different. last year, we had them come over and try out butter chicken. This year, I went with the Latin American theme.

Tout le monde à table!

Supper consisted of: a spiced bean soup for starters; slow-cooker chicken fajitas; potato salad with a South American twist, an avocado and cilantro salad; alfajores and a chocolate mousse for dessert. I am fully aware that chocolate mousse doesn’t totally conform to the theme, but I had to at least give them something safe.

I’ve written up the recipes for last Saturday’s dinner. Without further ado, here’s a little food porn and the recipes that go with it.


On the menu: slow-cooker salsa-lime chicken fajitas. Latin American inspired potato salad and an avocado-lime salad.

I must admit, I was inspired by some of the recipes on this site. I added some of my own little things and adjustments and may revise a few things again at a later date.

If you’re wondering what we served for the fajitas, here’s a quick list: sautéed peppers and onions, sliced avocado, regular salsa, salsa verde (which I LOVE), sour cream and aged cheddar. You can also opt for some lettuce and tomatoes – I skipped out on that this time because we had a side-salad and the chicken is cooked in salsa so that was enough tomato-related stuff going on.

Slow-cooker salsa-lime chicken
Yield = 4-6 servings
Ingredients
-1 jar of salsa
-juice of 1 lime
-1-2 cloves of crushed garlic
-1 Tbspn cumin
-1 tspn paprika
-1 tspn oregano
-1/2 tspn garlic powder
-1/2 tspn onion powder
-Fresh cilantro, chopped
-1-1.5 lbs chicken (we used chicken breast)

Putting it together:
1- Wash and dry chicken, trim off any nasty bits (yes, I am picky like that). Simply set aside – no cutting needed.
2- In a slow cooker, combine all ingredients except for the cilantro. Place chicken on top and spoon some of the mixture over the chicken. DO NOT ADD WATER!
3- Set your slow cooker to low for 7-8 hours.
4- Once it’s done, you can either pull the chicken apart with 2 forks (for pulled chicken), or you can take it out in small chunks. The chicken does tend to fall apart because it was slow cooked. Spoon some sauce over it and top with fresh cilantro.

Latin American inspired potato salad
Yield = 6-8 servings
Ingredients
-1 can of corn, drained
-3 large potatoes, diced and cooked (about 3 cups)
-1 head of broccoli, cut into florets (use the stem, cut it into small pieces)
-1 cup red onion, chopped
-1 pepper, chopped (this I will be adding in next time)
-3 Tbspn mayo (I used low-fat)
-3 cloves of garlic, crushed
-3 Tbspn lime juice
-2 Tbspn olive oil
-1 tspn wasabi
-1 tspn paprika
-1/4 tspn cayenne
-3 Tbspn Fresh cilantro, chopped
-Fresh cilantro, chopped
-Salt and Pepper to taste

Putting it together:
1- Mix together the corn, potatoes, broccoli, red onion and pepper.
2- In a jar, mix all other ingredients, put on the lid and shake!
3- Mix the salad and the dressing. You can let it sit together for a bit, that works just fine.

Avocado-lime salad
Yield = 4-6 servings
Ingredients
-1 head of lettuce, torn
-Baby spinach
-2-3 Tomatoes, chopped
-1/2 cup red onion, chopped
-1 avocado, cubed
-2 Tbspn fresh cilantro, chopped
-2 limes, juiced
-2 Tbspn olive oil
-Salt and pepper to taste
-Fresh cilantro, chopped

Putting it together:
1- Mix together the lettuce, spinach, tomatoes, onion and avocado (try to add the avocado last so it doesn’t turn brown).
2- In a jar, mix all other ingredients, put on the lid and shake!
3- Mix the salad and the dressing. Serve immediately.