Peanuts, weight loss, topics on ‘Creative Living’

Sheryl Borden

Information on peanuts and weight loss, new types of pressing equipment and summertime desserts will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday (All times MDT). “Creative Living” airs on public broadcasting station KENW-TV from Eastern New Mexico University.
Gayle Stephenson represents the Texas Peanut Producers Board located in Gorman, Texas. Stephenson will explain and demonstrate how peanuts can actually help in weight loss reduction.
Sewing expert and author Mary Roehr will introduce some of the new products on the market that make pressing much easier. Her company is Mary Roehr Books & Video in Sedona, Ariz.
Janel Franklin, a cookbook author, will demonstrate some of her favorite summer dessert recipes. Franklin’s company is Jan-Su Publications, and she lives in Tahoka, Texas.
Information on making perfect pockets and preparing delicious fajitas will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.
Bobbie Carr, a sewing expert, teacher and author, will demonstrate how to make perfect pockets every time. She owns The Fabric Carr in San Jose, Calif.
Jane Butel will demonstrate the speed, beauty and ease of making, garnishing and serving fajitas. Jane Butel’s Southwestern Cooking School is located in Albuquerque, New Mexico.

Chicken Fajitas with Pico de Gallo, Sour Cream and Tortillas
2 pounds lean boneless, skinless well-trimmed chicken breast
1/4 cup fresh lime juice
3 teaspoons garlic (about 6 cloves), minced
1 teaspoon salt
Several grinds black pepper
1/4 cup vegetable oil
1 1/2 dozen 6″ flour tortillas
2 large red Spanish onions, halved crosswise
1 each: large red, green and yellow bell peppers
Cut each breast into half, removing any fat. Pound until somewhat thinner. Prepare the marinade by combining lime juice, garlic, salt, pepper and oil. Dip each side of the chicken breast into the marinade and allow to set for 30 minutes to an hour. If keeping longer, refrigerate.
Meanwhile, about 45 minutes before serving, start the fire, using mesquite wood or chips to flavor the charcoal briquettes. Then pan sauté the onions and peppers using minimal oil,cooking, only until slightly crisp. Or place halves of onion and pepper strips, lightly brush with oil on the grill to grill with chicken. If grilling the vegetables, start the vegetables about 30 minutes before serving time (about 20 – 25 minutes before starting the chicken.) Adjust the grill as you would for steak – 3 to 4 inches from the bed of coals. Cut into strips about 1 inch wide. To serve, on each plate divide onions and peppers and place steak strips on top. Pass a napkin-lined basket with hot tortillas and bowls of salsa and sour cream.
Sheryl Borden produces and hosts “Creative Living.” The show is carried on more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.