Fajitas!

Fajitas are one of my family’s favorite dinners. I could probably serve it once a week without anyone complaining. They love it that much.

I’m not sure why – I don’t feel like I do anything special – but they absolutely love them.

I thought I’d share my recipe with you –  just in case you’ve never made these yourself at home before. I think they are better than the restaurant version.

The secret, to me, is two-fold: lots of seasoning and time. Time makes the meat tender. Seasoning makes it flavorful.  I don’t use any fancy ingredients; no special spices or exotic foods. You can buy any of this at the grocery store:

imgp4164

I cut my chicken tenders into smaller, thinner slices.  Sometimes I do the same for the meat (depending on how thick it was cut at the store). I slice my onion thin and the bell peppers I leave a little thicker because I like that taste when I bite into my fajita. The refried beans I don’t put in the fajita meat when they are cooking, but I do heat them and serve them on the side to put in the fajita when it’s made at the table.

So, let’s get this recipe going here:

First, brown your meat in a little oil in your skillet:imgp4167

I put all the meat in together. It’s probably not how the Food Network folks would do it, but I (am lazy) don’t have time to cook each part separately and put it aside while I cook the rest. Just toss it all in, I say.

When the meat is cooked, I add the tomato and seasoning:imgp4168

Once I get that incorporated and let a little of the juices from the tomato cook off, I add the peppers and onion: (I don’t normally do yellow, just happened to have them on hand)imgp4169

Let it all simmer for a while – until the veggies are tender and you’re ready to serve. I love this skillet I inherited from my mom – I can set it to “Low” and let things stay warm under the lid until we’re ready to sit down to eat dinner together.

imgp4170

Serve with warm tortillas, sour cream, cheese, lettuce, tomato, salsa, etc.

fajitas

Ingredients:

2 pounds steak, sliced thin
1-2 pounds chicken tenders, sliced very thin
2 bell peppers, julienned
1 large onion, julienned
1 can Rotel tomatoes with chiles
1 packet taco seasoning
Cumin
Chili Powder
Garlic Powder
Salt/Pepper

Instructions:

  1. Slice your steak & chicken into thin strips. Season lightly with salt & pepper & set aside.
  2. Slice your peppers and onion into thin strips. Set aside.
  3. Heat your skillet with some oil and add the meat.  As the meat is cooking, sprinkle liberally with cumin, chili powder and garlic powder.
  4. Sauté the meat until it is browned and then add the can of tomatoes and the taco seasoning.
  5. Simmer until most of the juices from the tomatoes has cooked off.
  6. Add the vegetables and cook until the onions are translucent.
  7. Serve with warm tortillas, sour cream, cheese, lettuce, tomato, salsa, etc.

Five Decadent, Mouth-watering Fall Recipes to Try (soon!)

I’m on the hunt for some new recipes to try this fall – revisions of old favorites, new tastes and flavors to sample.

I thought I’d share with you some of the things I’ve recently ear-marked (or bookmarked, rather) as recipes I want to try this fall: (all images are from the website the recipe is linked to)

  1. Caramel Apple Bread Pudding: Just the name makes my mouth water. I mean, seriously – caramel, apples and bread? Oh.my.Caramel Apple Bread Pudding Recipe
  2. Apple and Brie melts: This is like the grilled cheese of the gods. I absolutely love, love, love brie and apples on toast. Why did I never think to make it a sandwich? MUST TRY THIS SOON.
  3. Caramel Apple Trifle:  Yes, yet another apple recipe. Hey, I’m getting a half-bushel a week! I’m on the hunt for new recipes to try! Of course, I’m quite content eating them just as God made them, too. Several a day, as a matter of fact!
    Colossal Caramel Apple Trifle Recipe
  4. and just to prove I’m not apple-obsessed ~ Snickerdoodle Bread:this one has me curious. I love snickerdoodles and I love sugar cookies – and who doesn’t love bread? Think this one will be on the list to try the next time we have company for dinner.
  5. And last but not least ~ White Chocolate Toffee Brownies. Seriously? I am sure these taste like what they’d serve in heaven. Got to be. Must bake soon.

Okay, there’s my five, mouth watering treats I must try sometime this fall.

What about you? Any recipes you’re dying to try?

Most of my new favorites are over on my Pinterest recipe boards. Hop on over to check more out!

Sun-Dried Tomato Pasta Salad

I have a fantastic pasta salad recipe for you today –

But, before I get to that, I have a question for you – especially those of you that print out my recipes and use them at home.  I’ve been including the recipe directly on the blog and adding a print option to the post.  In the past, I’d used AllRecipes.com and posted the recipes there.

I’m considering going back to that method for a couple of reasons and I wanted to know if you had any strong opinions one way or the other… Here are the reasons I’m considering switching back to that method:

  • consistent format
  • easy access
  • super-easy printing
  • you can save the recipes into your own recipe book and have a compilation of your favorite recipes

So, today’s recipe is linked below to the recipe on AllRecipes.com. If you wouldn’t mind, click over and see what you think.  I think I’ll be slowly migrating my recipes over to this site and re-linking them on the Recipes page of this blog so that you can easily access & print them from one place.

I’d love to hear your input, though, so please let me know what you think!

Okay, enough of the business –

Here’s the recipe for you today – a really yummy pasta salad.  I think I’ve mentioned to you before that I absolutely LOVE sun-dried tomatoes.  I love the saltiness, the chew, the just general yumminess of them.  I could eat them like candy, I think.

So, when I was craving pasta salad the other day, I thought about trying to find a way to incorporate some sun-dried tomatoes into the mixture. I wanted something a little different than the usual chicken pasta salad I make, something a little more Mediterranean in flavor.

I have a basil plant on the back porch that my momma gave me and I’ve been searching all summer for some great recipes to make use of the basil. (By the way, anyone want to teach me to make pesto?)

So, I mixed and tasted, chopped and stirred.  And this was the result.  SuperMan absolutely loved it (as did I) and said it was even better the next day or two for lunch at work. I was really glad I was able to give him a tasty (and filling) yet cool salad to eat on the hot, dog-days of summer.

Give it a try – especially if you have some leftover grilled chicken like we did – adding the chicken makes it a hearty meal.

Click on the title to go to the link on AllRecipes.com.

Sun-Dried Tomato Pasta Salad

Ingredients
  • 1/2 lb wagon wheel pasta (cooked)
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped oil-packed sun-dried tomatoes (reserve oil)
  • 1/4 cup olive oil (or use reserved oil from tomatoes)
  • 1 cup grated Parmesan (or use Parmesan/asiago blend)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tbsp Italian seasoning
Directions
  1. Boil pasta in salted water.
  2. Drain & set aside.
  3. Place basil & tomatoes in food processor. Pulse 4-5 times until blended.
  4. In a large bowl, toss the pasta, tomato/basil mixture, adding the cheese, salt, pepper, garlic & oil.
  5. Toss to coat.
  6. Serve warm or chilled. It tastes great both ways.
Footnotes
  • OPTIONAL: Add 1-2 grilled chicken breasts, chopped, to make this salad a meal. You can also rough-chop the basil & tomatoes if you’d rather have larger pieces in the salad.

Looking for a recipe?

I have set up a list of all the recipes that have been posted here on the blog to make it easier for you to reference them if you’re looking for something and need to find it quickly.

Recipe Sticker 2 175x145

Just click on the image above.  It will always be in my bar over there as well, so it is easy to find.

Enhanced by Zemanta