FAJITAS

The missionaries are my guinea pigs...and I don't think they mind.

They requested Fajitas last night so I decided to try a new recipe.

(i have always just used the fajita seasoning packet--we liked these MUCH better)

I probably doubled the chicken, and I marinated it over night.

And I used lime juice instead of lemon.

Topped them with guac, sour cream, cheese, and salsa.

Truly

Ingredients

4	tablespoons canola oil, divided
2	tablespoons lemon juice
1-½	teaspoons seasoned salt
1-½	teaspoons dried oregano
1-½	teaspoons ground cumin
1	teaspoon garlic powder
½	teaspoon chili powder
½	teaspoon paprika
½	teaspoon crushed red pepper flakes, optional
1-½	pounds boneless skinless chicken breast, cut into thin strips
½	medium sweet red pepper, julienned
½	medium green pepper, julienned
4	green onions, thinly sliced
½	cup chopped onion
6	flour tortillas (8 inches), warmed
	Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream

Directions

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Nutritional Facts 1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

SEVEN LAYER DIP!

SEVEN LAYER DIP!

Ingredients

• 1 (16 ounce) can refried beans (traditional variety)
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon fresh lime juice, plus
• 2 tablespoons fresh lime juice for avocado layer
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• Salt
• 3 avocados, halved, pitted, flesh spooned out
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup salsa (I used the homemade salsa from earlier this week)
• 3/4 cup sliced canned black olives, drained
• 1 cup grated pepper Jack cheese
• 1/2 cup thin sliced scallion greens, green part only

Directions

1. Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole (I added a little  the fresh salsa to my guac). In a third small bowl, mix sour cream and mayonnaise.
2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa (i added diced tomatoes here too) over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions. (i skipped the green onions, didn't have any on hand)
3. *TRULY*

I tried 2 new salsa recipes this week. 

I prefer the 1st one, but I think they're both good.

Grab some chips!

(photo from cookingclassy.blogspot.com)

FRESH SALSA

Ingredients:

5 Roma tomatos

1 (14.5 oz) can petite diced tomatoes with green chilis, undrained

2 green onions

3 Tbsp yellow onion

2 serrano peppers, stems removed (use less or omit if you don't like spicy foods)

1/3 cup fresh cilantro (about a handful)

1 clove garlic

Juice of 1 lime

1/2 tsp chili powder

1/4 tsp ground cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

Easy Blender Salsa

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Shredded Beef Tacos

This was dinner last night, perfect for a busy Sunday.

The whole family loved these!

(only request was try to spice the meat up a little more next time = more heat)

*TRULY*

Shredded Beef Tacos

(photo and recipe from cookingclassy.blogspot.com)

Ingredients:

1 (2.5 lb) chuck roast

1 (14 oz) can beef broth

1 1/2 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp onion powder

1 tsp garlic powder

1 tsp salt

1/4 tsp freshly cracked black pepper

Juice of 1 lime

Serve with:

Warmed corn tortillas or warmed fresh flour tortillas*

Green or Iceburg lettuce, chopped

Monterrey Jack or Cheddar cheese, shredded

Guacamole or diced avocados

Sour cream

Fresh Salsa

Cilantro

Freshly squeezed lime juice

Hot sauce

Directions:

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings.  

Leftover Pot Roast = Beef Enchiladas

Leftover pot roast meat

1 can of black beans

1 can of corn

1 can of red enchilada sauce

1 bag of Mexican cheese

tortillas

I didn't take any pictures of my dinner last night because my batteries were dead. Sorry. This is a really easy dinner to put together if you already have the pot roast meat. I shred the meat, add the black beans, corn and 1/3 of the sauce. Pour another 1/3 of the sauce into a 9x13 baking pan. Spread some beef mixture into a tortilla, add some cheese, roll and place seam down in the pan. Repeat until you run out of meat. Pour the remaining 1/3 sauce over the top of the enchiladas and top with cheese. Bake at 350 until bubbly and cheese starts to brown a little. Serve with shredded lettuce, diced tomatoes and some sour cream. YUM!

*****

BON BON

*****

CAN IT GET ANY EASIER THAN THIS?

I SUBMIT THAT IT CANNOT!

(Now GO and make this dish)

BAJA FISH TACOS

These are really good and, of course, EASY!

INGREDIENTS:
1/2 cup sour cream
1/2 cup mayo
1/4 cup chopped fresh cilantro
1 package Taco seasoning mix divided (i used fajita. same thing?)
1 pound cod or other white fish fillet cut into 1 inch pieces
2 Tablespoons lemon juice
1 package taco shells

TOPPINGS:
shredded cabbage. I used lettuce
chopped tomato
lime juice

DIRECTIONS:
Combine sour cream, mayo, cilantro and 2T. seasoning mix in small bowl

Combine fish, veg. oil, lemon juice and remaining seasoning in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 or 5 minutes or until fish flakes easily.

FILL taco shells with fish mixture. Top with lettuce, tomato, sour cream mixture and lime juice.

TRULY

Ranch and Barbecue Chicken Salad

I had this salad at a party for my sister Amy when she was in town for a short weekend. It was really yummy. I don't have the exact recipe but I have made it many times with the memory from my head. Here goes....(it's really, really yummy...)

4 skinless, boneless chicken breast halves

2 heads romaine lettuce

2 romaine tomatoes, chopped

2 cans corn

2 cans black beans

8 0z Mex. cheese, shredded

bag of tortilla chips - smashed into smaller bits

1 cup ranch dressing

1 cup of favorite barbecue sauce

Grill the chicken breasts and cut into thin slices after cooked. Tear lettuce and place in large bowl. Add tomatoes, corn, beans and cheese - or whatever else floats your boat. Throw in the chicken and tortilla chips. Mix it up good. Add dressing and mix thorougly again. This is a salad that needs to be used and cannot be stored. Make according to what your family will eat. This will not dissapoint my lady friends. Enjoy. BON BON

Chicken and Black Bean Salad

Ingredients:
1/3 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium sweet red pepper, julienned
1/3 cup sliced green onions
6 cups torn romaine
1-1/2 cups cooked chicken strips
Additional cilantro, optional

Directions: In a jar with tight-fitting lid, combine the first eight ingredients; shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates; top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Yield: 6 servings.

9 Layer Mexican Dip

Ingredients:
3 (16 ounce) cans refried black beans
1 (16 ounce) jar salsa
32 ounces sour cream
12 ounces guacamole
Assorted Toppings To Taste:
3 cups lettuce, shredded
2 beefsteak tomatoes, coarsely chopped
2 cups finely shredded cheddar cheese
8 ounces black olives, sliced
6 ounces green pimento stuffed olives, sliced
2-4 green onions, coarsely choppedDirections

****************************************

In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
Layer remaining ingredients. Serve with Baked Tostitos Scoops Tortilla Chips.

BON BON

Cheese Enchilada Stack

Cheese Enchilada Stack

*****

Ingredients:

12 corn tortillas, cut into quarters

12 ounces sharp chedder cheese, grated

1 (150z) can enchilada sauce

1 (4oz) can green chilies

1 can black beans

1 bag frozen corn

Directions:

Preheat oven to 400 degrees. Spray square 8x8 baking pan. Line pan with layer of corn tortillas. Top with 1/3 sauce, cheese, chilies, black beans and corn. Repeat three or so times. Bake until bubbly.

BON BON

Texan's King Ranch Chicken

Texan's King Ranch Chicken

Ingredients:

6 boneless skinless chicken breasts, cooked and shredded
1 (10 1/2 ounce) can condensed cream of chicken
8 ounces sour cream
1 cup medium heat salsa
5 ounces heavy cream
1 lb shredded colby - monterey jack cheese, divided
1 (5 ounce) can sliced black olives

1 (12 ounce) bag tortilla chips

Directions:

1. Preheat oven to 350*F.

2. Take 1/2 the bag of chips and layer them on the bottom of a greased 13" x 9" x 2" casserole dish. Then place shredded chicken atop the layer of chips. Layer half of the cheese on top of the chicken.

3. In a separate bowl, prepare sauce. Combine salsa, sour cream, cream of chicken, evaporated milk (or heavy cream), and olives and mix well. Pour over casserole, then add the remaining cheese on top. Cook for 1 hour, or until the top is brown and bubbly. Check it when there is about 15 minutes left--you may want to cover with foil for remainder of cook time.

*****

Bon Bon

Fiesta Chicken

This is SUPER easy and really yummy.

6 boneless, skinless chicken breasts

2 cans black beans

2 cans corn

1 can salsa

mexican cheese

sour cream

Place chicken in a 9x13 pan and cover with beans, corn and salsa. Bake in oven at 375 for close to an hour. (I check chicken by cutting into one) Sprinkle with cheese over the top and bake for another 15 minutes or so. Serve with sour cream on top. YUM! Bon Bon

CHICKEN TORTILLA SOUP

28 oz. crushed tomatoes
16 oz. tomato sauce
2 cloves minced garlic
4 cups water or chicken broth
2 T. sugar
3 tsp. chili powder
1 tsp. salt
1/2 tsp oregano
4 oz. diced green chilies
2 C. cooked chicken cut in bite size pieces


Combine all ingredients in a large sauce pan. Bring to a boil and then simmer for 30 minutes.

serve with any of these sides
sour cream
avocado
olives
grated cheese
crushed tortilla chips
corn
black beans

My sister in law Ginny makes this and it's muy bueno!

T. Scrumptious

Chicken Enchiladas

A Family Favorite!

2-3 boneless, skinless chicken breasts (cooked, cooled and sprinkled with garlic salt)
2 cans cream of chicken soup
16 oz. carton sour cream
1 pkg. taco seasoning
28 oz. can enchilada sauce
3-4 green onions
cheddar cheese
flour tortillas

Mix soup and sour cream in large bowl. In separate bowl, empty enchilada sauce. Put one cup of soup mixture into enchilada sauce. Mix well, take one cup and put back into soup mixture.

To the soup mixture add taco seasoning, green onions and cubed chicken. Mix well.

Spoon soup/chicken mixture into tortillas and roll up. Place in 9 X 13 baking pan coated with cooking spray. Cover with enchilada sauce and cheese (i also add cheese to soup mixture) Bake 375 degrees for 45 minutes.

sounds complicated but they're really easy. I normally double the recipe and put a pan in the freezer.

TRULY

Quesidillas

These are one of my kids favorite things to eat. It's so easy and yummy. The nice things about these is that you can add all kinds of stuff to them to suit your family.

10 flour tortillas

mexican cheese

shredded chicken

green chilis

finely chopped tomatoes

Heat a skillet to med. Add a T olive oil and place one tortilla into the pan. Sprinkle with cheese and whatever else you would like. Cover with another tortilla and flip when browned. After both sides are slightly browned, cut with pizza cutter into 4 wedges and serve with sour cream and salsa. (my family prefers green salsa)

Chef Bon Vivant

Chicken Fajitas

So this isn't really a recipe, but it is a quick, easy, yummy meal option that we really like...


To make chicken fajitas I use the McCormick (I've tried other brands and don't like them) fajita seasoning packets and just follow the directions on the package. I usually use a whole onion and 1/2 red pepper, 1/2 green pepper. I also like to add some black beans for fiber. And of course I serve it on tortillas with lots of yummy toppings: cheddar, olives, avocado, tomatoes, guacamole, salsa, sour cream, etc...Oh, and usually canned or frozen corn on the side.

En joy!
Love, Chef G.G.

Mexican Corn Chowder

As was mentioned in my specialty area I like to make a lot of Mexican dishes. Doesn't really qualify me to be an expert, but this is one of my all-time favorite dishes. It's not that hard to make and my whole family loves it.

Mexican Corn Chowder

1 onion chopped

1 t cumin

1 clove garlic

3 T virgin olive oil

Saute onions, cumin garlic in olive oil until browned.

Add:

3 c water (I use juice from cans of corn)

3 chicken boullion cubes

3 med. potatoes cut in cubes

Boil until potatoes are soft

Add:

1 can green chilis chopped

2 cans corn

Turn heat down to low

Add:

1 8oz block of Monterey Jack Cheese shredded

(add it a little bit at a time while stirring it in)

After the cheese is all melted I add 2 c light cream

Serve immediately

I love to serve corn bread with this dinner so I'll include my recipe for that as well. It's a sweeter corn bread which we all prefer over the not-so-sweet version.

Corn Bread

1 1/4 c flour

3/4 c corn meal

1 T baking powder

1 t salt

3/4 c sugar

1 egg

1/4 c oil

3/4 c milk

Add dry ingredients together and mix. Add wet ingredients into a separate bowl and beat egg. Add wet to dry and stir as little as possible. You can make muffins or bread with this recipe. Bake at 400 degrees for about 15 minutes or so. Keep an eye on them while baking. Enjoy!!

CHEF BON VIVANT