Chicken Fajita Stir Fry

As September begins, my husband and I have decided to start eating a bit better.  With one less mouth to feed in the house, we decided to change things up and move to a diet which includes as many 'light" dishes as possible.  This dish bring lots of flavor, is quick and easy, and you can eat it with tortillas or simply by itself with a side dish or two.

Ingredients
3 tsp. fresh lime juice
2 Tbsp. finely chopped cilantro
1 Tbsp. plus 5 tsp. olive oil
1 ½ Tbsp. low-sodium soy sauce
4 cloves garlic, minced
2 tsp. packed brown sugar
½ tsp. cumin
½ tsp. chili powder
1 lb. boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow or green bell pepper, seeded and thinly sliced
1 onion, halved and thinly sliced
Kosher salt

Directions

In a medium bowl, combine lime juice, cilantro, 1 Tbsp. olive oil, soy sauce, 1 tsp. garlic, brown sugar, cumin and chili powder. Add chicken and toss to coat. Let marinate for 15 minutes.

In a large nonstick skillet, heat 1 ½ tsp. olive oil over medium-high heat until very hot; swirl to coat skillet. Spread half of chicken in a single layer, reserving marinade. Cook, undisturbed, for 2 minutes, then stir-fry for 1 minute. Transfer to a plate. Add another 1 ½ tsp. olive oil; repeat with remaining chicken.

Add remaining 2 tsp. olive oil, peppers & onion to skillet. Stir-fry until vegetables are crisp-tender, about 5 minutes. Add remaining 1 Tbsp. garlic; stir-fry for 30 seconds. Season with salt.

Pour reserved marinade into skillet; let boil for 30 seconds. Return chicken and any juices to skillet; stir until heated through.

Apple Bread

I was recently looking to make something a little different from banana beard when I came across this recipe for Apple Loaf.  The recipe below is my variation which uses diced apple instead of shredded and adds a bit of cinnamon.  I chose to also make 3 smaller loaves using 3 - 5.75x3in pans instead of a single 9x5in pan.  The results were very good and this will now be in my normal baking rotation.

Printable Recipe

Ingredients 
2 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
½ cup chopped walnuts (optional)
½ cup butter, softened
1 cup white sugar
2 eggs
1 tsp. vanilla extract
1 cup apple, peeled, cored and diced


Directions
Preheat oven to 350°F. Grease one 9x5 in. loaf pan or three 5.75 x3 in. loaf pans.

In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nuts (if using).

In a large bowl, beat butter, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in diced apples.

Pour flour mixture into batter; stir just until moistened. Spread into prepared pan(s). Bake for 50 to 60 minutes for single loaf or 30 to 40 minutes for mini loaves, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

Super Simple Fresh Strawberry Pie

Since I was a child, I have always loved fresh strawberry pie.  My grandmother used to make one when I visited and it quickly became one of my favorite desserts.  This is a super simple recipe which uses fresh strawberries and makes a great pie.  It is definitely best served the day you make it, so I wouldn't recommend making it a day or two ahead of when you intend to serve it.

Printable Recipe

Ingredients 
6 cups fresh whole strawberries, hulled, divided
1 cup sugar
3 TBSP. cornstarch
¾ cup water
Few drops red food coloring, optional 
1 store-bought pie crust (9"), baked and slightly cooled
Whipped cream (optional)

Directions
Mash 1 cup strawberries; set aside.  In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. Stir in food coloring if desired. Cook and stir 3 minutes more. Cool for 10 minutes. 

Spread about 1/3 cup glaze over bottom and sides of pie shell. Halve remaining strawberries; arrange in shell. Spoon remaining glaze over berries. Chill for 1-2 hours.

Just before serving, garnish with whipped cream. Pie is best served the day it's made.

Parmesan Baked Pork Chops

This week, my favorite grocery store had boneless pork chops on sale.  My husband is not a huge fan of this cut of meat so I decided to find a new way to cook them to see if he would enjoy them a bit more.  The crust is very flavorful and I cooked these on a wire rack to ensure they got nice and crispy.  You can also finish them  by browning under the broiler if desired.

Printable Recipe

Ingredients
4 boneless pork chops
1 Tbsp. olive oil
½ cup Parmesan cheese
1 cup Italian seasoned breadcrumbs
1 Tsp. pepper
1 Tsp. garlic powder

Directions
On a plate combine cheese, breadcrumbs, pepper, and garlic powder.  Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

Prepare a baking sheet with a wire rack set into it.  Place the pork chops on the rack and bake at 350°F for 40-45 minutes (depending on thickness) or until done.

Creamy Mac and Cheese

I happened to be on Facebook one day when this Paula Deen recipe was shared by one of my friends. When I looked at the recipe, I knew I had all the ingredients on hand and decided to give it a try.  I enlisted the help of my 10 yr old, who was fascinated by the use of "hamburger" cheese slices.  The recipe is simple and straightforward and it turned out to be very tasty.

Printable Recipe

Ingredients
2 cups elbow macaroni, (8 ounces)

3 Tbsp. butter

2 large eggs

¾ evaporated milk

1 tsp. salt

¾ tsp. black pepper

¾ tsp. mustard powder

1½ cups shredded cheddar cheese, (6 ounces)

8 slices American cheese

Directions

Heat a large pot of salted water to a rolling boil, then add macaroni and cook according to the package directions. Drain well and return the pasta to the pot. Add butter and stir over medium heat until the butter has melted and the pasta is coated.

In a medium bowl, whisk together the eggs, cream, salt, pepper, and mustard powder. Pour the egg and milk mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.

Oven Roasted Asparagus

I love fresh asparagus and toasted vegetables but until today I had not made roasted asparagus.  This recipe is super simple (which I like) and the asparagus was a huge hit with my family.  This will likely become a staple in our house.

Printable Recipe

Ingredients
1 bundle fresh (thin) asparagus spears, trimmed
3 Tbsps. olive oil
1½  Tbsp. grated Parmesan cheese
1 clove garlic, minced
1 tsp. kosher salt
½  tsp. ground black pepper
1 Tbsp. lemon juice (optional)

Directions
Preheat an oven to 425°F.  Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat, then sprinkle asparagus with Parmesan cheese, garlic, salt, and pepper.

Arrange the asparagus onto a baking sheet in a single layer. Bake in the preheated oven until just tender, 12 - 15 minutes (depending on thickness). Sprinkle with lemon juice just before serving.

Hasselback Baby Potatoes

I am also looking for new side dishes to try.  While this is not a new side dish, it's a different take on Hasselback potatoes.  Using baby/new potatoes means that these cook fairly quickly and you can control how crispy these get since they are all roughly the same size.

Printable Recipe

Ingredients
1 to 1 ½ pounds baby potatoes, small new potatoes, or fingerlings
4 teaspoons olive oil, divided
1 teaspoon salt
1 teaspoon minced herbs or spices, optional

Directions
Heat the oven to 425°F:  Line a baking sheet with parchment and set aside. Wash and dry the potatoes. If some of the potatoes are larger than the others, cut those in half of they are all roughly the same size.

Hold the potato between your thumb and first finger. Use a sharp knife to cut thin slices into the potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up.  Drizzle 2 teaspoons of the olive oil over the potatoes, then sprinkle with salt. Stir potatoes around to ensure they are well-covered.

Transfer the potatoes to the lined baking sheet and transfer to the oven to roast for 15 minutes.  Remove potatoes from oven and carefully toss with the remaining two teaspoons of olive oil so that oil can get into the slices.  Continue roasting the potatoes 15 minutes or until they are golden brown and as crispy as you like them.

Easy Baked Ziti

I'm always searching for easy recipes to make during the work week.  This recipe is super simple and my kids love it.  If your kids aren't fans of onions, simply leave those out.  The combination of Alfredo sauce and regular spaghetti sauce produce a rich, creamy baked zit.  Since I am a bit fan of "pink" sauce pasta dishes, this one falls into that category as well.

Printable Recipe

Ingredients
1 lb ground beef
1 24 oz jar Spaghetti sauce
1 16 oz jar Alfredo sauce
1 lb ziti or penne pasta
½ small yellow onion, finely diced (optional)
2 cups shredded mozzarella cheese

Directions
Preheat oven to 350°F degrees.  Spray a 9 x 13 baking dish with nonstick cooking spray. Prepare pasta according to directions.

While pasta is cooking, brown ground beef along with onion (if using) in a medium sauce pan.  Drain grease.  Add spaghetti sauce. to pan and stir well.  Keep mixture on low until pasta is done.

When pasta is finished, drain excess water from pasta. You want the pasta as dry as possible.
Put pasta back in large pot (with heat off) and pour in jar of alfredo sauce. Combine until thoroughly coated.Pour pasta mixture into bottom of 9 x 13 dish. Cover pasta with spaghetti sauce mixture. Sprinkle top with mozzarella cheese.

Cover with aluminum foil and bake for 15 minutes.Remove foil and bake for another 15 minutes until cheese is melted and bubbly. Let rest for about 5 minutes after taking out of oven.<

Smoked Garlic Black Pepper Wings

When I travel to DC for work, one of my favorite places to eat is Founding Farmers.  While I don't order the wings there, one or two of my friends have been known to do so.  They always look delicious.  This is a variation of their garlic black pepper wings recipe which was adapted for the smoker and worked perfectly.

Printable Recipe

Ingredients
Marinade
¼ cup soy sauce
¼ cup rice vinegar
½ cup ketchup
1 Tbsp. packed light brown sugar
1 Tsp. honey
1 Tbsp. freshly cracked black pepper
4 cloves garlic, minced
2 pounds whole chicken wings, wing tips removed

Wing Glaze
2 Tbsp. soy sauce
1 Tbsp. packed light brown sugar
1 ½ tsp. granulated sugar
2 tsp. minced garlic
2 tsp. chili paste
2 tsp. seasoned rice vinegar
½ tsp. kosher salt
½ tsp. freshly cracked black pepper

Directions
Combine all of the marinade ingredients in a medium bowl and whisk until the sugar dissolves. Place the wings in a sealable plastic bag or container with a lid. Pour the marinade over the wings and refrigerate for at least 6 hours or up to overnight.

Preheat smoker to 225°F.  Once smoker is ready, place wings directly onto smoker grate.   Meanwhile, prepare the glaze. Place the soy sauce and both sugars in a small saucepan over medium heat. Simmer until the sugars are dissolved. Remove the pan from the heat and mix in the garlic, chili paste, vinegar, salt, and pepper.

When the wings have reached an internal temperature of 165°F, remove them from smoker and place on a baking sheet lined with a wire rack.  Preheat the oven to 425°F. Roast the wings for about 5 to 10 minutes, until the skin is nice and crispy.

Transfer the hot wings to a large bowl and toss them in the glaze. Garnish with the green onion and serve with the lime wedges and plenty of napkins.

Queso Blanco Dip

This is a basic Queso Blanco recipe which can easily be dressed up by adding diced tomatoes, chopped green chilis, cilantro, jalapeños, etc.  Simply add those ingredients once the cheese is melted and then allow it to reach a consistent temperature.

Printable Recipe

Ingredients
2 Tbsp butter
½ tsp onion powder
¼ tsp garlic powder
2 Tbsp all-purpose flour
1 ¼ whole milk
8 oz. freshly shredded Monterey Jack cheese


Directions
Melt butter in a medium saucepan over medium heat. Whisk in flour, onion powder and garlic powder, and cook stirring constantly, about 30 seconds. Slowly pour milk into mixture, while whisking vigorously. Bring mixture just to a gentle bubble stirring constantly, then reduce heat to low.

Allow to simmer over low heat 2 minutes, stirring occasionally. Add in shredded Monterrey Jack cheese and cook over low heat, stirring constantly until cheese melts.