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Chicken Fajitas

I never thought I like fajitas until I tried this recipe for Chicken Fajitas:Allrecipe.com.  I started making this years ago and will continue forever to use this recipe.  No gross packets of seasoning and everything is in the pantry.

The key to these fajitas are to slice the chicken thinly, marinade the meat, and cook over a high heat.  This makes for the most tender flavorful chicken.  Wrap it all up with a corn tortilla (one day I will try making my own) and some peppers and onions.  This is a great meal on its own or add some spanish or mexican rice.

This is great the way the recipe is written.  Something that stops me from making fajitas so often is that the kids and Mr.Picky usually pick out most of the peppers (which make me crazy).  I made a recipe for drunken peppers instead and cooked just the chicken as written below.  Then you could just eat a chicken fajita or load it up with peppers and onions.  This did take a bit of the flavor away from the chicken but the drunken peppers made up for every bit of it.

Chicken Fajitas:Chicken Fajitas

  • 1 Tbs worcestershire sauce
  • 1 Tbs cider vinegar
  • 1 Tbs soy sauce
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 1 dash hot sauce
  • 1½ lb. (about 2 large breasts) chicken, sliced thinly in strips
  • 1 Tbs oil
  • 1 onion, thinly sliced
  • 1 green pepper, sliced
  • ½ lemon, juiced

Combine chicken and first 6 ing. and refrigerate overnight.

Heat oil over high heat. Add chicken for 5 minutes.

Then add onion and pepper for 3 minutes  more.

Remove from heat and add lemon juice.

Serve with warm corn or flour tortillas and top with a dab of sour cream.
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Drunken Peppers and Onions

I came across this recipe which looked amazing for Flank Steak Fajitas Recipe : Sunny Anderson.  I didn’t have any flank steak so I decided to make my chicken fajitas.  The idea of drunken peppers and onions sounded amazing.  Plus the one reason I don’t usually make fajitas is everyone complains about all the peppers.

So I decided to make the chicken fajitas and drunken peppers separate as Sunny Anderson had made hers.  The peppers were great.  Although my chicken lacked a bit of flavor because it was not cooked with the peppers and onions.  It still is the best fajitas I have had.  Mix dinner up and add a little drunken peppers to the meal.

I winged the recipe and used what I had but they turned out great.  I was worried the jalapeño might be too spicy but it was just right.  Of course it depends on the jalapeño.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions along with chicken fajitas.

Drunken Peppers and Onions:

  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 2 jalapeño, seeded and sliced thinly
  • 1 large sweet onion, thinly sliced
  • salt and pepper
  • 1 Tbs olive oil
  • 1/2 cup beer, we used modelo since we were having mexican food

In a large sauté pan heat oil.  Add in all the peppers and onions and sauté over medium heat for about 5 minutes.

Drunken Peppers and Onions

Season with salt and pepper and add the beer, cover and cook another 8-10 minutes until the peppers and onions are almost caramelized.

Use to top fajitas, hot dogs, or anything your heart desires.  I think this would make a great dip as well if you added some cream cheese and yogurt.


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Everyday Snacking

Like most people we love to snack.  Being a stay at mom has its downfalls, the kids are always eating so you usually are also.  I try to prepare lots of vegetables and healthy snacks at the beginning of the week.  Having everything cut up and placed in a clear container in the fridge makes things very easy to grab and go.

I love to place a platter of healthy food on the table if we are home the whole day.  It may look like a ton but before the day is over the plate will be clear.  We just ate a whole plate of fruits and vegetables without even knowing it.  If we are headed out for the day to run errands I try to pack containers in a cooler to snack on.  I am sure I am not the only one who gets hungry when aways from home.  When hunger hits it helps to have a healthy snack before starvation hits and you become desperate enough to stop for some junk.

The platter below is just a sample of what we had on hand.  Pick vegetables that your family loves or maybe a few new ones to try.  Sliced apples or oranges are great.  If we have some hummus, award-winning cottage cheese dip, or even a smear of peanut butter it makes it even more fun.  Just watch how long the cottage cheese dip is out, ours doesn’t last long enough to spoil.  I never thought kids or I would like hard-boiled eggs on their own, salt and pepper does wonders.

Some ideas for your platter:

  • Hard Boiled Eggs, wedged
  • Jicama
  • Celery or Carrots
  • Cucumbers
  • Mushrooms
  • Sweet Peppers or Green Peppers
  • Apples or Oranges
  • Cubes of Cheese
  • Radish or Turnip

 

Best Bread and Butter Pickles

My husband’s family loves bread and butter pickles.  I remember Mr.Picky telling me how much he likes them, personally I am a dill pickle girl.  In fact I thought I hated bread and butter pickles, as it turns out it is probably just store-bought ones I dislike so much.

Best Bread and Butter Pickles
Last year I had canned dill pickles and dill beans, amongst numerous other things.  I thought I was through with canning when my grandmother gave me one large cucumber after the other.  The cucumbers were nice slicer cucumbers but I could only eat so much.  I decided I would look up a recipe for bread and butter pickles and give it a whirl.  Bread and Butter Pickles II Recipe – Allrecipes.com had the best ratings so it was the recipe I went with.

This recipe was amazing and not too sweet.  It turns out I do like bread and butter pickles.  I especially love the peppers and onions in the jar as well.  Sometimes we top our sandwiches with the pickles or I will chop up the peppers,onions, and pickles to make a relish.  The relish is particularly wonderful in tuna salad.

Best Bread and Butter Pickles:Best Bread and Butter Pickles

This recipe yields 8 – 1 quart jars

  • 25 cucumbers, sliced
  • 6 onions, thinly sliced
  • 2 green peppers, diced
  • 3 cloves garlic, chopped
  • 1/2 cup salt
  • 3 cups cider vinegar
  • 5 cups white vinegar
  • 2 Tbs mustard seed
  • 1 1/2 tsp celery seed
  • 1/2 tsp whole cloves
  • 1 Tbs ground turmeric

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.

In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Or can in a water bath for 15 minutes.  Allow to cool before storing.

Mexican Rice

Mr.Picky makes these huge loaded burritos when he is on his own for dinner, which is not very often.  He often requests I buy boxes of Mexican Rice mix, to quickly add to these burritos.  I know those are just loaded with salt and who knows what else.

So I finally came up with a simply solution that doesn’t take him anymore time than a box.  The rice turned out great but was not as salty as he is used to but salt can always be added.  It was not too spicy for the kids and will be our quick rice side dish with mexican food from now on.

Mexican Rice

Mexican Rice:

  • 1 cup white rice (medium or long)
  • 1 1/2 cup water
  • 1 Tbs butter
  • 1/2 tsp salt
  • 1/2 jalapeno, seeded and finely chopped
  • 1/4 cup yellow or red pepper, finely chopped
  • 1/2 cup onion, finely chopped
  • Taco seasoning recipe

Rinse rinse under the tap, until the water is almost clear.  Drain and add 1 1/2 cup water.

Add in the remaining ingredients bringing it all to a boil.  Reduce heat to low and cover, cook for about 16-20 minutes.

Hot Corn Dip

Hot Corn Dip

I made this dip for Fourth of July and served it with tortilla chips.  It had wonderful flavor, and was easily made the night before and put into the oven before the party.  In no time the dip was gone, and I was asked for copies of the recipe.  Closet Cooking shared the recipe, and inspired me to try something new.

Hot Corn Dip:

  • 1 Tbs butter
  • 2 cup corn kernels or (2 ears of corn removed from cob)
  • salt and pepper to taste
  • 1 Tbs butter
  • 1/4 cup yellow or red pepper, chopped
  • 1/2 cup yellow or sweet onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup green onions, chopped
  • 3 cloves garlic, chopped or pressed
  • 1/4 cup mayo
  • 1/4 tsp cayenne pepper (optional)
  • 1 handful of Monterey jack, grated
  • 1 handful of cheddar cheese, grated

Hot Corn DipMelt 1 Tbs of butter in a saute pan, add corn and saute until corn starts to become golden brown.  Place in a bowl and set aside.

Using the same pan, melt the other Tbs of butter and add peppers, garlic, and yellow onion.  Saute until vegetables become tender, add in green onions and saute 2 minutes more.  Add to the bowl of corn.

Mix in mayo, salt, pepper, cayenne, and half of the cheese.  Place in an 8×8 pan or a 9 inch pie plate.  Sprinkle with the rest of the cheese and bake at 350 degrees for 15-20 minutes.  Cheese will be melted and sides bubbly.

Hot Corn Dip

Baked Sweet and Sour Chicken Recipe

Sweet and Sour chickenChinese food is my favorite.  I will never get Mr.Picky to like it but when he is gone we can eat it all we want.  My daughter requests this as often as I am willing to make it.  I have never cared for anything sweet and sour related but this recipe won me over.  Everyone I know that I have made if for has fallen in love, and have passed this recipe out many times.

If you have not tried this recipe do not wait any longer.  Baked Sweet and Sour Chicken Recipe | Six Sisters’ Stuff is one of the most family friendly recipes I have found.  The first time I made it about a year ago, I ended up making it twice in one week.

I changed the recipe only slightly by adding vegetables.  I also will double the sauce recipe sometimes so we have more sauce to pour over our rice.

Beware it is simple but time-consuming, so give yourself some time.

Baked Sweet and Sour Chicken:

  • 2-3 boneless chicken breasts, cut into bite size pieces
  • salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup grape seed oil
  • 1 large sweet onion, cut into bite size pieces
  • 1 red or yellow pepper, cut into bite size pieces
  • 1 can of chunky pineapple, drained

Sauce:

  • 3/4 cup sugar 
  • 4 Tbs ketchup
  • 1/2 cup vinegar (cider or white vinegar)
  • 1 Tbs soy sauce
  • 1 tsp garlic salt

Preheat oven 325 degrees.

In a greased 9 X 13″ pan place cut up peppers, onion, and pineapple if desired and set aside.  Mind you that you can add or leave out any of these vegetables.

Rinse chicken in water, pat dry and season with salt and pepper.

In a gallon bag combine chicken and cornstarch.  Shake the bag until evenly coated.

Heat a large skillet with oil.

Dip 1/4 of chicken into egg at a time, then fry chicken until just brown but not cooked.  Be sure to not crowd the chicken in the skillet or they will not brown.

Sweet and Sour ChickenTransfer chicken pieces to the baking pan as they brown.  Just place on top of the vegetables in a single layer.  Continue browning chicken until all chicken is in the baking pan.

Whisk together the sauce and evenly pour onto chicken.

Bake 1 hour, stirring every 15 minutes or so.

 

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