Chicken Fajitas

I made these the other night and they were fantastic. The marinade is so easy, and so tasty. I put a basic amount of seasoning to the recipe, but I seem to always add a bit more while it's cooking. Just taste along the way, and enjoy!

The Goods
1/3 cup olive oil
1/3 cup lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cumin

1/2 teaspoon chili powder
1/4 cup red wine vinegar
1/3 cup onion, julienned
1 teaspoon oregano
1/4 teaspoon pepper
3 garlic cloves, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 lb boneless skinless chicken breasts, julienned

Directions

Combine all ingredients, except tortillas, in a large bowl, mix well and refrigerate overnight.
Drain mixture.
In a large skillet, over medium high heat, add the drained filling and cook vegetables till they are soft and cook chicken till it is cooked through and browned.
Serve in tortillas with cilantro, fresh avocados, cheese, sour cream, salsa, tomatoes...you know, whatever floats your boat.

Chicken Tacos

I am honestly in love with food blogs right now, and have been hopping from blog to blog finding recipes! So much fun. So the next few recipes are definetly not mine and belong to real chefs and real food bloggers, and much better cooks than me!

A while ago a friend e-mailed me this recipe from here. We tried it last night and really enjoyed it. Super easy and super yummy!

The Goods

1 lb. boneless, skinless chicken breasts.

1 (14 ounce) can petite diced tomatoes, undrained.

1/3 cup brown sugar.

1/2 teaspoon crushed red pepper flakes.

Coat inside of crock pot with some cooking spray.

Salt and Pepper to taste.

Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)

Serve in flour or corn tortillas, with your favorite fillings. We used lettuce, avacado, sour cream, cheese, cilantro, and some salsa. I thinks some corn would make a great additon too! Enjoy, and

have fun checking out her delicious food!

Southwestern Eggrolls

Bre asked me to post this recipe, and I'm glad she did. I made them tonight and had forgotten how much I love them! When I was pregnant with Adyson I wanted to eat Chilli's version of these all the time, they were the only thing I really craved. These don't taste exactly the same, but they are totally delicious none the less.

FILLING

Take one package of Boneless skinless chicken tenders and cut into bite sized pieces. Throw into a pan with some olive or canola oil. Add a package of Italian seasoning, some dried onion flakes, and a bit of pepper. Let the chicken cook through.

To the pan add 3/4 a can of rinsed black beans, 3/4 a can of drained corn, and a bit of spinach. I just thaw some frozen and add till it looks right.

Add about a tbs. of Soy sauce, and throw in some cumin and chili powder to taste. (I add quite a bit of chili powder.)

You need the small tortilla's for this. (I think they are enchilada sized). I've found that the ones that seem to work best are the low fat, thin style. Heat them up in the microwave for about 2 minutes, or till they are warm. Then fill them one by one with Mozzarella cheese, and a good spoon full of filling. Then you have to wrap them up tight, folding all edges in, and securing with tooth picks. I usually end up using 2, just to be safe. The recipe should fill exactly 10 tortillas.

You can fry these in the fryer, or bake them. I've done both. If you are baking them, make sure they get cooked long enough to get crunchy.

I've always served these with Chilli's avocado ranch dressing ( I just buy some from them), but tonight I served them with my Cilantro Lime dressing and it was perfect! Let me know if you try these!

Layered Crock pot Chicken Enchiladas

These are a favorite around here. I have to add that we do cook healthy food here too, but those recipes aren't that exciting...

Enjoy these!

In the a.m. put 3 or 4 boneless skinless chicken breasts in the crock pot with a little water to cover the bottom of the cooker. Add a package of dry Italian seasoning. Let cook for an hour or 2 and add 1 small diced onion, and a small can of diced green chillies. Let the chicken simmer for about 2 more hours. It is done when you can shred it easily with a fork.

When the chicken is done, take it out of the crock pot and put it in a bowl with 1 package of cream cheese-and set aside.

In the crock pot you will layer the next ingredients in this order.

1 can of red enchilada sauce. (I actually use a large can and do about 3/4 of it.)

1 Package of tortillas, ripped into strips. I use flour, but use whatever floats your boat. They should just rest on the enchilada sauce

Then add 1 can of cream of mushroom soup.

Then add your shredded chicken/cream cheese mixture

Then add a bag of the cheese of your choice

Next add sliced olives and green onion

And let them all simmer for the day.

EDIT: I have been making these with green enchilada sauce lately, and it is even better.

Serve with tomatoes and a side of sour cream. I'm warning you, they will make your house smell delicious, and your mouth water!!

Black Bean Salsa

We had way too much delicious food camping, and I wanted to post a few of my favorite recipes. This one is such a pretty and tasty side dish. I love to make it for get togethers and parties.

1 can of black beans, drained
1 can of corn, drained
1 small can of green chillies
2 tomatoes-diced
2 or 3 avocados-diced
1 small red onion-diced
1 bottle of Italian Dressing

Put all the ingredients in a bowl and mix together. Add the dressing last-I usually only use 3/4 of the bottle.

Serve with chips or tortilla strips.

Sweet Pork Salads

DELICIOUS and EASY!

Sweet Pork

1 pork roast

1 can of coke

1 bottle red enchilada sauce

1 cup of brown sugar

Put roast in crock pot and fill 1/3 full of water. Cook all night long. In the morning the roast should be tender and able to shred with a fork. After shredding, mix the rest of the ingredients and let simmer all day.

Hints:leave the lid off to thicken. If you want it sweeter add more brown sugar to taste. The red enchilada sauce comes in mild and medium so you can pick how hot you want it.

Cilantro Lime Rice

This is sooo easy! Simply cook the rice in chicken broth and lime zest. (I use 1 bag of rice, 3 cans of broth, and the zest of 2 limes.) When it is all cooked add chopped cilantro to your liking.

Tomatillo Ranch Dressing. MMMM.

1 cup mayo

1 package of Buttermilk ranch dressing

2 tomatillos

1 jalapeno (the more seeds you add the hotter it gets)

1/2 bunch cilantro

1/2 lime juice

Blend in your mixer or food processor, and devour!

I served mine in these delicious tortilla bowls. Serve with beans (if you like them, we don't so I don't have a great recipe for you.) Lettuce, cheese, guacamole, tomatoes, and whatever else floats your boat. Enjoy!