Chicken Fajita Taquitos

 Chicken Fajita Taquitos

Ingredients

• 3 tablespoon butter
• 1 large onion thinly sliced sliced
• 2 chicken breasts boneless and skinless, cut into small thin strips
• 2 medium bell peppers any color, thinly sliced
• Packet of fajita seasoning
• 1 cup Mexican cheese blend shredded
• 12 burrito size flour tortillas
• ¼ cup butter melted

Instructions

1.                Prep the oven. Preheat the oven to 400°F. Lightly brush a 9x13-inch baking dish with the melted butter.

2.                Cook the chicken. In a large skillet, melt 1 tablespoon of the butter and add the chicken to it. Season the chicken with half the fajita seasoning and toss to coat. Cook the chicken for about 5 minutes until its no longer pink, and it's slightly charred, but not burned. Remove chicken from skillet let cool. Break into smaller pieces.

3.                Cook the veggies. Add the remaining 2 tablespoons of butter to the skillet and melt. Add the onion and peppers, season with remaining fajita seasoning and cook for a couple minutes until the onion peppers soften and the onion becomes translucent.

4.                Assemble the taquitos. Lay a tortilla flat on a cutting board and top with some chicken fajita mixture, and a couple tablespoons of cheddar cheese. Tightly roll up the tortilla and place it in the prepared baking dish. Repeat with remaining tortillas. Brush the taquitos with melted butter.

5.                Bake. Transfer the baking dish to the preheated oven and bake for about 15 minutes or until tortillas are nicely golden brown. If they're still not golden after the 15 minutes, turn the broiler on and broil them for 1 to 2 minutes until golden, watching it carefully to not burn.

6.                Ready to serve. Serve with salsa, refried beans and/or sour cream.

CHEESY TEX-MEX ZUCCHINI SKILLET

 CHEESY TEX-MEX ZUCCHINI SKILLET

INGREDIENTS

·        1 pound lean ground beef or ground turkey (optional – add extra can of beans if omitted)

·        1/2 cup finely chopped onion

·        2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

·        1 teaspoon salt

·        1/4 teaspoon black pepper

·        1 cup frozen corn kernels

·        1 can (14.5-ounces) diced tomatoes (don't drain)

·        1 can (15-ounces) black, pinto, or white beans, drained and rinsed

·        1 can (4-ounces) green chiles (mild or spicy), drained

·        1 teaspoon cumin

·        1 teaspoon chili powder

·        1/2 teaspoons oregano

·        1/4 teaspoon paprika, smoked or sweet

·        4 cups finely chopped zucchini (about 2 medium zucchinis)

·        1 to 2 cups shredded Mexican-blend cheese

Toppings:

·        Tortilla or corn chips

·        Sour cream

·        Fresh, chopped cilantro

·        Avocados

·        Salsa

·        Olives

INSTRUCTIONS 

1.                 In a large, 12-inch nonstick skillet (it will be very full by the end, so don't use a smaller size) over medium heat, brown the ground beef, onion, garlic, salt and pepper. Break the meat into small pieces and cook until no longer pink. Drain grease.

2.                 Add corn, tomatoes, beans, chiles, cumin, chili powder, oregano and paprika. Stir to combine.

3.                 Add the zucchini and stir until evenly combined. Bring the mixture to a gentle simmer over medium heat and cook, stirring often, until the ingredients are heated through and the zucchini is tender (I only cook for a few minutes so the zucchini stays al dente; cook longer if you want the zucchini softer).

4.                 Season to taste with additional salt and pepper, if needed.

5.                 Turn the heat to low. Pat the zucchini mixture into a mostly even layer, sprinkle with cheese, cover with a lid or loosely with foil, and let rest on the heat until the cheese is melted, 3-4 minutes.

6.                 Serve warm with toppings of choice: chips, sour cream, cilantro, olives, avocados, salsa, etc.

 

GREEK PASTA SALAD

 GREEK PASTA SALAD

Dressing:

·        1/3 cup olive oil

·        1/2 cup red wine vinegar

·        2 tablespoons fresh lemon juice

·        1 teaspoon honey

·        2 cloves garlic, finely minced

·        1/2 teaspoon dried oregano

·        1/4 teaspoon salt (use more if using coarse, kosher salt)

·        1/4 teaspoon dried parsley

·        1/4 teaspoon dried dill

Salad:

·        12 to 16 ounces tube- or spiral-shaped pasta (like penne, cascatelli, rotini, etc.)

·        1 cup halved cherry or grape tomatoes

·        1 cup diced cucumbers (about 1 small English cucumber)

·        1 cup olives, sliced or halved (6-ounce can, drained)

·        1 cup sweet corn kernels (fresh or frozen - thaw and pat dry if frozen)

·        1/2 to 1 cup crumbled feta cheese

·        1/4 to 1/2 cup finely diced red onion

 

INSTRUCTIONS 

1.                For the dressing, whisk together all the ingredients (or shake in a jar) until well-combined. Set aside.

2.      For the pasta, cook in a pot of boiling, lightly salted water until al dente, according to package directions. Drain. Rinse with cold water.

3.      While the pasta cooks, start chopping ingredients for the salad.

4.      Combine the pasta with all the other salad ingredients (can save feta to add last, if you want). Whisk the dressing to recombine and drizzle over the salad. Toss well.

5.      Garnish with a bit more crumbled feta and fresh parsley, if desired. Serve. (If the salad has sat for a while, give it a good stir, getting the dressing up from the bottom to recombine with the salad ingredients.)

 

Grilled Peaches with Vanilla Ice Cream and Cinnamon Drizzle

 

Grilled Peaches with Vanilla Ice Cream and Cinnamon Drizzle

Ingredients

• 4 Ripe Peaches, Cut in Half

• 3 Tbsp. Olive Oil

• 3 Tbsp. Honey

• 1 tsp. Cinnamon

Cinnamon Drizzle Ingredients

• 4Tbsp. Butter, Melted

• 1 Cup Powdered Sugar

• 1 tsp. Vanilla Extract

• ½ tsp. Cinnamon

Instructions

1. Start by preparing your glaze: Mix all ingredients for the glaze in a small bowl and set aside.

2. In a small bowl combine Olive Oil, Honey and Cinnamon

3. Brush Open Halves of Peaches with Cinnamon Honey Mixture

4. Heat Grill to 350-400 Degrees

5. Place Peaches Open Half Down on the Grill and grill for 3-4 minutes

6. Rotate Peaches 90 Degrees and grill another 3-4 minutes

Serve Immediately with Fresh Vanilla Ice Cream and Cinnamon Glaze.

Recipe from https://www.passionforsavings.com/grilled-peaches/

HONEY MUSTARD CHICKEN SALAD

 HONEY MUSTARD CHICKEN SALAD

 

INGREDIENTS:

·        1  cup whole grain Dijon mustard

·        9 tablespoons extra virgin olive oil

·        2 1/2 tablespoons agave

·        2 tablespoons honey

·        3 tablespoon white balsamic vinegar

·        6 green onions, thinly sliced

·        Kosher salt and freshly ground black pepper, to taste

·        1 pound boneless, skinless chicken breasts

·        1 tablespoon canola oil

·        8-12 slices bacon, diced

·        1 large head romaine, roughly chopped

·        1 package quartered strawberries

·        1 avocado, halved, seeded, peeled and sliced

·        1 cup corn kernels, canned or roasted

DIRECTIONS:

1.      In a medium bowl, whisk together Dijon, olive oil, agave, honey, vinegar and green onions; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.

2.     In a gallon size Ziploc bag or large bowl, combine chicken and reserved Dijon mixture; marinate for at least 2 hours to 6 hours, turning the bag occasionally. Drain the chicken from the marinade.

3.      Preheat grill to medium heat.

4.     Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5.      Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

6.     To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.

7.      Serve immediately.