Chicken Fajita Bowl

 

This is a healthy and delicious favorite!  And, the answer to “What’s for dinner?!”

Chicken Fajita Bowl.  

Sautéed chicken, peppers & onions, brown rice, black beans, avocado, jalapeño, and cheese. Easy and delicious, filling and nutritious!  This is very customizable and can be made by simply using the amount of each ingredient per your liking and omitting those that you don't. 

Taco Tuesday could be Fajita Bowl Tuesday instead?!

~ Chicken Fajita Bowl ~

::: Sauté diced chicken breast in 1 Tbsp olive oil, add sliced peppers and onions, sprinkle on fajita seasoning and cook until chicken is done and peppers/onions are crisp tender.

In a medium sized bowl layer in 1/2 cup cooked brown rice, chicken, peppers and onions, black beans and additional fresh ingredients-avocado, jalapeño, shredded cheese.

Optional: Top with sour cream and salsa. {Less carb alternative-omit rice and sub mixed greens.}

Enjoy!

Herb Pot Roast - Easy and Delicious

When it's cold outside I want warm comfort foods.  Something that is both hearty and warming.  For me a pot roast is top of the list in that category, second only to a soup, stew, or chili.  I love a hearty pot roast, and they are really quite easy to prepare.  Although requiring a little prep work and a slow cooking process, the end result is both satisfying and delicious.  One of my favorites is a beef pot roast.  I enjoy cooking my beef roast with vegetables.  My method is so easy it almost cooks its self!

If you have never cooked a beef roast, you need to check that off the list of things you should must do!  "It's crazy simple!"  That's what I told a friend just the other day when asked how I prepare mine.  And, ladies, I'm sure the man of the house will thank you!

I married a real "meat and potatoes" kind of guy.  So much so, that is about all he would eat when we were first married.  I'm so glad he expanded his food choices and taste for other foods over the years.  But still, my guy loves my pot roast.  We just enjoyed this one over the weekend, it was falling apart and was so tender and juicy.  We had plenty of left-overs to enjoy a couple of days later!   

I like my roast and veggies served together au jus style.  With the delicious beef broth juices from the cooking process.  Occasionally I'll make a gravy using the broth to pour over the meat and vegetables, that's another delicious option.

Below is my easy recipe for a delicious Herb Pot Roast, I hope you give it a try and love it as much as we do!  

Herb Pot Roast & Vegetables  

Serves 4

Ingredients:

3 lb boneless Chuck Shoulder Roast

1 14.5 oz can beef broth (I use Swanson-50% less sodium)

8-10 small red new potatoes, quartered

1/2 bag of prepared baby carrots, approx 1/2 lb  

1/2 of large vidalia onion, cut into large chunks

1 Tablespoon olive oil

1 teaspoon Dried Italian Herbs (I use Mrs Dash Herb Blend)

1/4 teaspoons onion powder

1/8 teaspoons garlic powder

Dash of Salt and Pepper

Beef Gravy, optional (recipe below)

1/4 cup all purpose flour

Directions:

In a Dutch oven over medium heat, add olive oil and cook beef roast on both sides until brown, reduce heat.  Sprinkle with salt and pepper. Add herbs, onion powder and garlic powder.  Add beef broth.  Heat to boiling; reduce heat.  Cover and simmer on top of stove or cook in 325 degree oven 2-1/2 hours.  Add vegetables, cover and cook until tender about 1 hour.  Remove roast and vegetables; place on serving platter.  Prepare gravy.  Or serve roast separate and place vegetables into serving bowl with juices poured over au jus style.

Beef Gravy

Skim excess fat from roast broth, then add enough water to measure 2 cups.  Mix 1/2 cup cold water and 1/4 cup all-purpose flour in a tightly covered container and shake well until blended, pour and stir into broth.  Heat to a boil while stirring constantly.  Boil and stir 1 minute until thickened.  Serve with Roast and Vegetables.

Enjoy!...

Chicken Corn Chowder - Slow Cooker / Crock-pot - Easy!

I got my slow cooker/crock-pot out this week.  I can say it's officially fall to me now.  November is when I say "OK, it's fall."  The weather here in Georgia has been beautiful with warm days still lingering in the seventies, with cooler evenings.

Just cool enough for me to get my sweater or a light jacket on, but the Mister is thinking it's just perfect without the extra layer of clothing for him.  And, our pup, well, he seems to be loving it too, that and just lazying around of an evening out on the porch with us.  However, we did experience an even cooler dip in temperatures over the weekend.  I'm one who is never ready for cold!!!

Back to getting out the slow cooker.  Mine is actually never far away, I use it all year for cooking and I actually have two sizes, regular/large sized and a small one.  A couple days ago, in my larger slow cooker, I put together a hearty pot of Chicken Corn Chowder, and let me tell you the smell all the while it was cooking had my tummy growling all afternoon!

Also, let me tell you how simple this chowder was to make.  I put some ingredients in the slow cooker, then later gave it a little attention, added a few more ingredients and about a half hour more of cook time, then it was done.  Just that easy!  Dinner!!  I'll call this bowl of warmth, a hug in a bowl!

It was Delicious with a Capital D!  I had to up the corn in this dinner by making some cornbread ... uh, jalapeno cornbread that is.  I really like spicy stuff!  I could do another post on making my jalapeno cornbread, but my recipe is as simple as using Jiffy cornbread mix along with the ingredients called for on its package directions, and stirring in some diced jalapeno peppers and a bit of shredded cheese before baking.  Mmmm the sweetness of the Jiffy cornbread and the heat of the jalapenos is for me a perfect combination, and I love it!

The jalapeno cornbread was perfect with the chicken corn chowder, and with a bit of melted butter on top.  And I mean real butter too, not some fake posing like it's butter, butter, but it isn't!  Be good to your cornbread and give it real butter, and yourself too of course!  And, try this chowder, it did not disappoint.

Chunks of tender chicken and potatoes, bits of crumbled bacon, corn, onion, and green chilies, and loads of flavor in this creamy chowder.  Soups on!

  

Chicken Corn Chowder  

Ingredients:
2 large or 3 medium boneless skinless chicken breasts
6 small red or gold potatoes, cut into 1-inch pieces (I prefer red potatoes, I didn't peel mine)
1 small or 1/2-medium white or yellow onion, diced
2 cans cream-style corn
1 -8 ounce can diced green chiles
4 cups low sodium chicken broth
2 cups heavy cream or half & half for a lighter version
1 teaspoon garlic powder
1 teaspoon original Mrs Dash(optional- just a favorite flavor no-salt seasoning of mine!)
1/2 teaspoon seasoned salt
1/4 teaspoon ground cumin
4-6 strips bacon, diced and cooked til crispy
1/2 cup mild cheddar cheese, shredded for garnish(optional)
salt and pepper to taste

Directions:
Place chicken, potatoes, green chiles, onion, and corn in slow cooker. Pour chicken broth carefully over other ingredients.  Stir to combine, then cover and cook on low for 6 hours.
Uncover slow cooker and carefully remove chicken breast to a cutting surface and use two forks to shred chicken or cut into bite sized chunks.  Carefully place chicken back into the slow cooker.
Stir in heavy cream, garlic powder, Mrs Dash, seasoned salt, cumin, 1/2 of the bacon-(I saved 1/2 for garnish), salt-if needed, and pepper to taste, then cook another 15-20 minutes.
Garnish with shredded cheese, bacon bits, and cracked black pepper, and serve hot.

Enjoy!...

Tortellini Soup

Soup's on!

As the cooler weather is upon us, it's a great time for thinking about cooking up some soups.  Soup to me is one of those true comfort foods.  It warms you from the inside like a big warm hug.  I enjoy all of the traditional soups, stews and also chili-(I love my chili, the recipe can be found here), but I was wanting something a little different.  Something out of the ordinary.  I made my tortellini soup with three cheese tortellini, and I really enjoyed it, and it got the approval of the Hubster too!(he's really not a soup dude!)  This soup is definitely something different and it's quick, easy, and oh so satisfying.  Perfect for serving up with a big hunk of fresh bread, or some toasty garlic bread.  Yum!  It even looks festive and fits in nicely at the holidays with the beautiful colors. 

Tortellini Soup

Ingredients:

9 oz. cheese tortellini (fresh or frozen, any variety)

2  14 oz. cans chicken broth or vegetable broth (low sodium) approx-4 cups

2 cups fresh spinach leaves or kale leaves-ribs cut off

1 14 oz. can white beans, cannellini/white kidney beans, drained

1 15 oz. can diced tomatoes (plus the juice)

1/2 cup diced onion, or 1 tsp onion powder

2 garlic cloves, minced

1/4 cup olive oil

1 tbsp italian seasoning or 1/2 tbsp basil, and 1/2 tbsp oregano

salt and pepper

red pepper flakes (optional) 

1/2 cup fresh grated parmesan cheese

Directions:

Heat olive oil in a large pot over medium heat.  Add onions and cook/stir for a few minutes until softened slightly and transparent, not browned.  Add the garlic and stir for about another minute, next add the italian seasoning, broth, tomatoes and beans to the pot.  Stir gently to combine.  Bring mixture to a boil.  Add the tortellini and cook according to the package directions, then add the spinach or kale at the last minute of cooking.  Gently stir in about 1/4 cup of the parmesan cheese at the end.  Remove from heat.  Serve with fresh grated parmesan garnish, also salt, pepper, and red pepper flakes can be added to individual servings to their taste.  

A nice hearty soup, with loads of cheese tortellini, along with cannellini beans, spinach and tomato goodness!

A nice finish with the addition of fresh grated parmesan cheese stirred in at the end too!

 Serve it up with a garnish of fresh grated parmesan cheese, and I like to add red pepper flakes to mine for an added punch of heat!

I think the next time I make this, I'm going to make it using mushroom tortellini and maybe even throw in a few fresh sliced mushrooms too!

Soup is on!...

Steak & Italian Sausage Chili

I started making Chili using steak and italian sausage years ago to change up the recipe I had always used before, which called for using ground beef.  My husband loved the new steak and italian sausage method so much, that it is the only way he has wanted me to make it since.  It is hearty and meaty, and it's always a delicious crowd pleaser.  And might I add, a real man pleaser too!*wink*  

We love spicy foods around here at our place, so I usually make my chili hot and spicy.  We must have all the fixin's to go with our chili too, a bit of macaroni or pasta, shredded cheese, diced onion and a nice handful of Fritos corn chips to top it off.  I've also added a dollop of sour cream on occasion as well.  I often enjoy some saltine crackers on the side, they work well to scoop up a big ole bite of yummy-ness!  Sometimes adding a little butter on the crackers, to eat along with the chili is good too.  

This is one of those guess-timation recipes, a bit of this and a some of that, so I have as best put this to a follow-able recipe.  This recipe makes a big pot of chili! ...plenty for a group of maybe eight people, or plenty for second helpings for just a few, and/or plenty to freeze for later.  Enjoy!

Steak & Italian Sausage Chili

Ingredients:
1 -lb lean thin steak - cut into small cubes
1/2 -lb sweet italian sausage or 3 italian sausages with casing removed
5 -14oz cans of diced tomatoes (and their juice)
3 -16oz cans of chili beans (I prefer the Bush's brand)
1 packet mild chili seasoning
1 packet hot chili seasoning
3 tbsp chili powder
2 tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
olive oil -a drizzle to satue meat
ground red pepper or red pepper flakes to taste (optional-if you like more heat!)

Additional Ingredients and Toppings:
cooked macaroni or pasta
shredded cheese ie. cheddar or mexican blend or four cheese
diced onions
Fritos corn chips
saltine crackers
sour cream (optional)



Directions:
In large soup pot on med high heat, add olive oil and saute steak until no longer pink, push to outer edges and then add sausage to center of the pan and break up finely as it cooks, combine and continue to cook meats till browned.  Any liquid from the meats can be drained off at this time.  Add tomatoes and seasonings and stir together.  Add the beans and carefully stir in.  Add red pepper to your heat preference-(optional).  Simmer on low to medium heat, then increase temperature before serving.  (Tastes even better the next day, or if you have any left-overs)    

I love me some spicy chili!...

Turkey & Dumplings

When it's cold outside I feel the need for comfort food.  One of my favorites is Turkey & Dumplings.  I like both Turkey & Dumplings and Chicken & Dumplings.  I usually save some leftover turkey at Thanksgiving to use for my Turkey & Dumplings, and I make my own Turkey Stock to use also.

Preparing Turkey Stock:
After our Thanksgiving meal I remove all remaining turkey meat from our cooked turkey, some of which we use for turkey & pickle sandwiches the next day (yes I said turkey & pickle sandwiches - and that would be on the freshest white bread, I also like mayo, salt and pepper on mine too.  mmm they are so good!).  The rest of the turkey is placed in freezer bags, then into the freezer.  The remaining, bones, skin and all are placed into a large stock pot, filled about 3/4 full with water, with some onion, celery, and a little poultry seasoning, then placed on a med/high heat til it comes to boil, then turned down to simmer a good while, I give it at least 1 hour.

After an hour the pot of stock is removed from the heat and cooled. Once it's cooled, the liquid is poured through a strainer into freezable containers for freezing-(discard strained items).  First the bowl or bowls are placed into the refrigerator over night, the next day any fat that has settled to the top is skimmed off and discarded.  The liquid has become more gel-like at this point and this is what will be frozen.  This makes some great stock and will be on the ready when I want to make my Turkey & Dumplings, or some good homemade soup.
-This same method can also be used with a whole chicken too, for making Chicken & Dumplings. Although, I often make Chicken & Dumplings a little differently using chicken thighs.  Follow directions below for Easy Chicken Dumplings

I like to use ready-to-bake canned biscuits for my dumplings, it makes for a simple and easy preparation process.  This is a hearty dish and will be good anytime, but when it's cold outside this is like a big warm hug for your tummy.  It is true comfort food for me!  

Turkey & Dumplings     

Ingredients:

8 cups of turkey stock

2 cans of ready to bake biscuits-(not flaky biscuits)

flour

1 to 1-1/2 lb of cooked turkey - cut up/chopped - all white of mixed 

1 tsp. poultry seasoning-optional

Salt & Pepper to taste

Directions:

Place turkey stock into large pot and heat to medium/high heat.  While stock is heating up, open up biscuits and prepare a flat surface i.e., cutting board, parchment or wax paper with a nice dusting of flour, and make a mound of the flour in the center.  Cut each biscuit into quarters and then use fingertips to press each piece on the floured surface, pushing flour onto the piece as you are pressing it, forming a dumpling.  Place each dumpling onto a plate and continue until all dumplings are formed.  The stock should at a gentle boil as you start to add the dumplings one by one to the pan.  Reduce the heat to medium and continue adding dumplings, push them down into the liquid with a large spoon or utensil as you add them.  Gently push the other dumplings aside so each dumpling falls into the liquid.  After all the dumplings have been added, add the turkey and gently combine well.  Reduce heat to low about a half hour, the liquid should have thickened into a sauce and appear thicker and gravy-like, and the dumplings tender but firm.  Serve.     

Easy Chicken & Dumplings

Place 6 chicken thighs in a large pot and add enough water to cover-(approximately 8 cups), place on medium/high heat and bring to a boil, then reduce heat to a simmer and simmer for 25 minutes.  Remove chicken from pot and let cool slightly, remove meat and discard bones, skin or any fat, then set meat aside.  Add one can or 1-1/2 cups of chicken stock/broth to the pot along with other liquid in pot.  Meanwhile prepare dumplings.  Open up biscuits and prepare a flat surface i.e., cutting board, parchment or wax paper with a nice dusting of flour, and make a mound of the flour in the center.  Cut each biscuit into quarters and then use fingertips to press each piece on the floured surface, pushing flour onto the piece as you are pressing it, forming a dumpling.  Place each dumpling onto a plate and continue until all dumplings are formed.  The stock should at a gentle boil as you start to add the dumplings one by one to the pan.  Reduce the heat to medium and continue adding dumplings, push them down into the liquid with a large spoon or utensil as you add them.  Gently push the other dumplings aside so each dumpling falls into the liquid.
After all the dumplings have been added, add the chicken and stir well.  Lower heat to a simmer and simmer about a half hour, the liquid should have thickened into a sauce and appear thicker and gravy-like, and the dumplings tender but firm. 

My daughter and her beautiful sparkle nail polish demonstrates making the dumplings.

ta da!

A plate full of dumplings ready to cook.

After adding dumplings.

Simmered to perfection and ready to enjoy comfort!

Enjoy!

Like a big warm hug for your tummy!...

Chicken Fajitas

We love Mexican style food!  I'll admit we do go out for it mostly.  However, we do enjoy homemade Chicken Fajitas for dinner often when we are eating at home, and it's so easy and fairly quick to prepare.  You can, but you don't have to get all fancy with this dish either.  When finished cooking the meat and vegetables I simply serve it up right from the hot pan, having the warmed soft tortillas along with all of the other fixings to go with it on-the-ready at the table.  A side of tortilla chips and salsa, and some fresh made guacamole to go along with it, is what completes it for us.

You may choose to use steak instead of the chicken for steak fajitas.  This recipe provides plenty for the two of us as a meal, also there's usually enough left over for a serving of a couple fajitas for lunch the next day too.  Depending on how much is used for each fajita, this makes about six to eight fajitas.  I do use the fat-free refried beans and fat-free sour cream.  I prefer a large sweet vidalia onion, and all colors of bell pepper, green, yellow, orange and red make it look even more colorful and appealing!  This is a meal that's good just about anytime, and also makes for a great cool weather dish, especially with some spicy salsa to go with it!

Chicken Fajitas  

Ingredients

2 large skinless-boneless Chicken Breasts or 2 packages Chicken Tenders

2 large or 3 medium Bell Peppers

1 large sweet Onion

1 - 16oz. can Refried Beans

4 tbsp. Olive Oil

Fajita or *Taco Seasoning - to your taste

1 package Soft Tortillas - medium sized - approximately 8 to 10 tortillas 

1 to 2 cups or more Shredded Mild Cheddar or Mexican Blend Cheese

small container Sour Cream

Directions

Cut chicken into bite sized pieces.  Slice bell peppers and onions uniformly.  Add 2 tbsp. of the olive oil to a medium hot pan (non-stick or cast iron works well).  Add chicken to the pan, add seasoning and cook chicken while turning frequently for a few minutes until it is starts to change color and to appear cooked.  Remove chicken from pan, set aside for now.  Add remaining olive oil, peppers, onions and more seasoning to the pan, cook for a few minutes while turning frequently until softening slightly.  Add the chicken back to the pan, mix all together and cook for additional few minutes until beginning to brown, lower the heat and cover.  Warm refried beans in a small sauce pan or microwave in a microwave safe bowl.  Warm tortillas according to package directions.  Serve by spreading 1 or 2 teaspoons of refried beans and about 1/2 cup of the chicken mixture onto a warm tortilla down the center, add cheese and sour cream, roll up like a burrito.  Salsa, guacamole or hot sauce can be added as well. 

* link to my homemade taco seasoning:

 Taco Seasoning - Homemade

 

This serving style makes it easy to put the fajitas together with everything on-the-ready, adding as much or as little as desired to make it your own way.  It doesn't have to be fancy to be good!

Enjoy!

Labels:  Recipes

Taco Salad

Tammy's

 Taco Salad  

One of my favorite salads is the Taco Salad.  Taco Salads can be a calorie overload, with a lot of them being offered at restaurants served in a large tortilla bowl, with loads of meat, cheese and sour cream.  I make taco salad at home with a more health conscience approach.  I make it often and change it up slightly from time to time, but mostly use a basic salad recipe.

Mixed Greens with Tomatoes, Avocado, Black Beans, Shredded Cheese, Black Olives and Red Onion, topped with lean Ground Beef cooked with *Taco Seasoning (I make it homemade), along with a few Tortilla Chips, chunky Salsa and finished with a nice dollop of fat-free Sour Cream.

Cook one pound of ground beef, drain, add two heaping tbsp. taco seasoning and (if using package type)-1/4 cup of water and simmer until liquid is absorbed.  Prepare other ingredients for salad, top with ground beef, tortilla chips, salsa and sour cream.  Serve.

Adapt this basic recipe to what and how much you like of the ingredients, although using 1/2 cup-4 oz. of the seasoned lean ground beef, 1/4 cup of shredded cheese, a hand full of tortilla chips, and 2 tbsp of fat-free sour cream is recommended.  I don't feel like I am missing out on anything with this delicious version of taco salad.

Finish with topping of chips, salsa and sour cream.

Tammy's

*Taco Seasoning - Homemade

Ingredients:

2 Tbsp. chili powder

1-1/2 tsp. ground cumin

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 tsp. paprika

1/4 tsp. oregano

1/4 tsp. crushed red pepper

1/4 tsp. salt

Mix all ingredients together.  Use 1 to 2 tablespoons of taco seasoning mixture per pound of meat, or to your taste.  Place taco seasoning mixture in an airtight container to store for future use.