Chicken Fajitas

This is from Nettie, and it needs a good, safe spot on this site.

It was sooooo easy and my favorite fajitas I've made. Almost as good as our favorite Mexican place here (Juan's Flaming Fajitas. I'll take you if you visit). That's a lie. No fajitas are even close to their's.

My grocery store didn't have True Lime (I've seen it easy at other places), but I just used lots of fresh lime once they were done.
I did 3 chicken breasts and had to split all of it between 2 sheet pans.

https://ourbestbites.com/sheet-pan-fajitas/

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 tablespoons olive oil (or other oil of your choice) I prefer our Lime Olive Oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2–3 teaspoons True Lime, optional
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up). 

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.  (Tip:  I keep Nitrile gloves in my kitchen and use them for things like this- tossing with your hands is much easier!)  

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown. 

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Quinoa Bake

This doesn't even deserve a post. But since my kids LOVED it tonight, maybe it does. it really is just ok. haha. But it was the easiest thing ever -- I had everything on hand. Well, except I ran to Costco for a rotisserie chicken. I added extra lime.

I halved it in a 8x8. We all ate it with tortilla chips.

https://www.melskitchencafe.com/quick-and-easy-cheesy-black-bean-quinoa-bake/

• 3 cups cooked quinoa, about 24 ounces (see note) 
•  2 cans (15 ounces each) black beans, rinsed and drained 
•  16 ounces tomato sauce 
•  12 ounces salsa verde (can sub your favorite tomato salsa, if desired) 
•  Juice of 1 lime (about a tablespoon) 
•  1 tablespoon chili powder 
•  1 1/2 teaspoons  cumin 
•  1 teaspoon dried oregano 
•  1 teaspoon onion powder 
•  1/2 teaspoon garlic powder or 2 cloves garlic, finely minced 
•  1/2 teaspoon salt 
•  1/4 teaspoon black pepper 
•  3 cups cooked, chopped chicken (rotisserie chicken works great here - you can easily leave the chicken out for a meatless dish as well) 
•  2-3 cups shredded Monterey jack and cheddar cheeses 
•  Chopped, fresh cilantro for garnish 

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking dish. Set aside.
2. In a large bowl, stir together the quinoa, black beans, tomato sauce, salsa verde, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, salt, pepper, and chicken (if using). Taste and add additional salt and pepper to taste, if needed.
3. Spread half of the mixture in the prepared baking dish. Sprinkle with half of the cheese. Layer with the rest of the quinoa mixture followed by the remaining cheese.
4. Bake, uncovered, for 20-30 minutes until hot and bubbling. Sprinkle with fresh cilantro (optional) and serve with tortilla chips, if desired.

Chicken Burrito Bowls

If you have an instant pot, this is for you. Super easy, really good, and my kids all loved it. So it's a winner. I honestly can't figure out if I love my instant pot or not. For some things I do --- like this quick, one pot meal and mashed potatoes, but I don't like cooking roasts or plain chicken in it. I just prefer the crock pot/slow cooker for that. But this reminded me that I need to find more recipes like this one to use it. It was soooo easy and quick clean up.

https://damndelicious.net/2018/02/26/instant-pot-20-minute-chicken-burrito-bowls/

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks (I used 2 chicken breasts, whole. I didn't even read that I was supposed to cut them into 1 inch chunks, but I wouldn't have anyway. But next time I will cut them in half just so they cook more and fall apart more easily)
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth, divided
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine. 
2. Stir in corn, black beans, salsa and green chiles.
3. Without stirring, add rice and remaining 3/4 cup chicken broth.
4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Here's what I did here after it was done cooking:  fluff rice with a fork and let it sit before mixing it all together so it's a better texture. Then I pulled the chicken breasts out, shredded the meat, and served separately ... just cause that's how I wanted it. Then I mixed the corn, beans, and rice together. I also served the cheese on the side, so it didn't make it a big ball of cheese in the fridge. 
5. Serve immediately, garnished with cilantro, if desired.

Cafe Rio Pork

This is the best homemade Cafe Rio I've had.  The recipe I used to use was just cooking it in a crock pot with brown sugar and soda I think. This one is marinated, then cooked in coke and water, and finished with more of a "sauce" I guess you could say. 


Recipe from here:  https://www.favfamilyrecipes.com/cafe-rio-sweet-pork/

Ingredients

• 2 pounds pork (we use boneless pork rib meat)  --- I used like 4lb sirloin roast.
• 3 cans Coke (NOT diet)
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. (I used a bigger roast, so I put it in a bowl and poured Coke in until it was covered.)
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

We made salads and tacos.  I discovered uncooked CORN tortillas last year and use them all the time.  I don't usually like dry, fall apart easily regular ones, but these are to die for! So much better than even the flour ones.  http://www.tortillaland.com/tortillas/corn-tortillas 

I use this recipe for dressing: http://ourbestbites.com/2009/03/creamy-lime-cilantro-dressing/ 
This last time I didn't have green salsa on hand, so I left it out and it's still a decent version.

Foil Packet Sweet Potato Tacos

Think tinfoil dinners gone taco. But with sweet potatoes. These were super good. Pretty quick and pretty healthy (before the cheese). Loved them. Rob wants me to make them for his next campout. 

Foil Packet Sweet Potato Tacos

YIELD: MAKES 6-8 FOIL PACKETS

INGREDIENTS

• 2 pounds ground turkey or beef (I used beef)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped onion
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin 
• 2 teaspoons ground coriander
• 16 ounces tomato sauce
• 1 jalapeño, seeded, membranes removed and finely chopped (keep seeds for more heat, if desired) (I skipped this, still good)
• 1/3 cup water
• 2 cups chopped fresh spinach (or more)
• 2 cans (15-ounces each) beans (black, pinto, white), rinsed and drained (I used black)
• 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
• Garnishes: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro I added frozen corn, a few tortilla chips,  and Rob liked hot sauce

DIRECTIONS

1. Preheat the oven to 425 degrees F. 
2. In a large 12-inch nonstick skillet over medium heat, add the ground meat, salt, pepper, and onion. Cook, breaking the meat into small pieces, until the meat is cooked through. Drain any excess grease.
3. Add the chili powder, cumin, coriander, tomato sauce and jalapeño (if using). Cook over medium heat for 2-3 minutes, stirring often. Stir in the water, spinach and beans and simmer for 4-5 minutes. Remove from the heat. 
4. Lightly grease the center of 6-8 foil pieces, each about 12-inches long. 
5. Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don't skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
6. Place the foil packets in a single layer on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender. 
7. Carefully open the foil packets and serve with taco toppings and garnishes of your choice.

Crispy Cheese Tias

So, this might not be that exciting to anyone else but us, but we love these things. My sister introduced me to them and they taste deep-fried, but without all the oil mess. 

First, put some cheese down in a little pile in a pan. Make sure you spray it first or that it's non stick. Wait for it to melt a little. 

 Put a corn tortilla on top and wait for it to get crispy.

 Flip it over. It kind of sucks up the cheesy oil here. I didn't say this was super healthy or anything. 

Fill with something more appetizing that this. Haha. We were scrounging after our trip this week so we just did black beans an sour cream, tomatoes and lettuce. You could add anything. I think potato tacos would be really good in it. 

There you go. Fancy. 

Sweet and Spicy Pork and Pineapple Tacos

Another super easy recipe.  These weren't Jeff's favorite, but I really loved them.  First for the flavor, but second for how easy they are to prepare.

I made them on an afternoon we had soccer and swim and would be out of the house almost the entire afternoon.  I prepped the meat and spices and pineapple, so when we got home I just had to cook them.  It was really quick and easy.  The pork is really killer in this recipe, it's so tender.   I didn't add any toppings to them and I think they were perfect.  I considered pico, but I think the tomato would be weird with the pineapple.

• Ingredients:
• 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
• Salt and pepper
• 1 tablespoon oil
• 4 garlic cloves, finely minced or pressed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• Pinch of cayenne pepper (more to taste, if wanted)
• 1/4 cup pineapple juice
• 2-3 cups diced pineapple (see note above)
• 2-3 tablespoons chopped fresh cilantro
• Corn or flour tortillas for serving

Directions:

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces). 
2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes. 
3. Stir in the cilantro. Serve with corn or flour tortillas.

Skillet Taco Pasta Shells {30-Minute Meal}

I kind of loved this. It's not fancy, but I made it because I had all the ingredients in my house already and I was in a comfort food kind of mood. It made for a super quick lunch. And it kind of reminded me of a delicious, non-processed version of Hamburger helper. I think kids would love it. From Mel.

Skillet Taco Pasta Shells

YIELD: SERVES 6

INGREDIENTS

• 1 pound ground turkey or beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder or 1/2 cup finely chopped yellow onion
• 1 teaspoon garlic powder or 2 cloves garlic, finely minced
• 14.5-ounce can diced tomatoes (I used a pint I bottled, and they were so good)
• 8-ounce can tomato sauce
• 1/2 cup salsa verde (green salsa or green enchilada sauce) A dusty can from my pantry...
• 15-ounce can pinto beans, rinsed and drained I used black beans instead
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 2 1/2 cups medium pasta shells (like these) I did a bit less here. Probably 2 1/4 because I like more sauce
• 1 1/3 cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brown sugar
• 1 cup shredded sharp cheddar cheese
• Fresh cilantro for sprinkling
• Sour cream, olives and salsa for serving (optional)
• I heated up some frozen corn and threw it in at the end instead of having it on the side. I liked it.

DIRECTIONS

1. In a large, 12-inch nonstick skillet over medium heat, cook the ground turkey or beef, salt, pepper, onion (or onion powder), and garlic (or garlic powder), stirring every once in a while to break the meat into small pieces. Once the meat is cooked through, drain any excess grease and scrape the meat mixture to a paper towel-lined plate. 
2. To the skillet add the diced tomatoes, tomato sauce, salsa verde, pinto beans, chili powder, oregano, pasta shells, chicken broth, Worcestershire sauce and brown sugar. 
3. Bring the mixture to a gentle simmer and cook, stirring often to make sure the pasta isn't sticking, until the pasta is tender and most of the liquid has been absorbed, 15-20 minutes. 
4. Stir in the cooked ground meat and top with the shredded cheese. Cover the skillet for 1-2 minutes to let the cheese melt. Sprinkle with fresh cilantro. The pasta will thicken as it rests. 
5. Serve with sour cream, olives, and salsa, if desired.

Salsa

2 cloves of garlic

4 green onions with stems

1 cup cilantro (no stems)

1 8oz can ElPato tomato hot sauce (the yellow can)

1 serano pepper, seeded

1 jalapeño pepper, seeded

Add seeds for desired heat. (I don't add any seeds, which makes a perfectly mild salsa)

Process with food processor

2 15oz cans of Mexican stewed tomatoes

1/2 tsp garlic salt

Process again

Refrigerate overnight for best melding of flavors. 

I process in our vitamix, and it makes a pretty smooth salsa. It reminds me of the salsa at Chilis. Yum. 

Cilantro Lime Dressing

I got this recipe from Andy's sister. I've tried her's, but haven't actually made it myself. I think it's yummy. It's pretty thick. She served it to put on a green salad and over black beans/corn mixture. I LOVED it on the black beans and corn. Very simple and easy peasy side dish. I'm not sure if she follows the recipe exactly or how much evoo she actually puts in it. I think she mentioned she puts a little bit of mayo in it too ?? Also, I really, really like Costco's canned corn (Kirkland brand). It's not frozen, Cottonwood Diary corn, but for being canned corn, it's really good. And better than any other store bought frozen corn too.

• 1/3 cup extra virgin olive oil
• 1/4 cup chobani 0% plain yogurt
• 1 avocado
• 1 tbsp lime juice
• 2 garlic cloves, minced
• 1 tbsp white vinegar
• 1 bunch fresh cilantro, roughly chopped
• 1 tsp sea salt

1. Place all ingredients in a food processor or blender and puree until smooth.
2. Continue to add olive oil 1 tbsp at a time as necessary to create a smooth finish.

mexican chicken lime soup

this is another tortilla soup, not exactly like the Rick Bayless one, just different enough to warrant making both of them.  (I prefer Rick Bayless, but this one is good too).

original recipe here

ingredients

• 2 tablespoons extra-virgin olive oil

• 1 onion, finely chopped

• 6 cloves garlic, thinly sliced

• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces (I used boneless skinless chicken breasts or a rotisserie chicken)

• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

• 6 cups chicken broth

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes

• Salt and pepper

• 1 hass avocado, thinly sliced lengthwise into 12 pieces

• Crushed tortilla chips

I added corn and beans

directions

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Honey lime chicken enchiladas

I made these delicious things a couple weeks ago.  My favorite enchiladas. I substituted the cream for nf Greek yogurt....the sauce ended up a little curdled I think bc of it, but still tasted great. The chicken after sitting in the sauce is super good. Would be great on a cafe rio style salad or something.


http://www.melskitchencafe.com/2008/03/honey-lime-enchiladas.html

INGREDIENTS

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Black Beans

Black Beans and Rice

Cook Time: 1 hr | Makes: *Serves 4-6

Ingredients:

• 4 teaspoons olive oil
• 1 green bell pepper, seeded and chopped
• 1 onion, finely chopped
• 5-6 cloves garlic, finely minced
• 2 (16-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cup low-sodium chicken broth
• 3/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 cup water
• 2 tablespoons finely chopped fresh cilantro
• Salt and freshly ground pepper to taste
• 4-5 cups hot, cooked white or brown rice

Directions:

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Source:http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-

Kim made these while I was in Fallon. A good way to spice up your black beans.