Oven Baked Fajitas

Posted on March 3, 2014 by Georgina

Oven Baked Fajitas

This is one of my favorite fast and easy go-to recipes. You can throw it all together (even ahead of time if you want) and just let it do it’s thing! I’ve made this a few times when we had company coming to visit for Friday night as I don’t really feel like slaving away after a day of work and want to hang with the guests too! 🙂 My only adjustment to this was that the first time I made it added the whole can of Rotel without draining at all and it was reallllly juicy so now I try to drain the tomatoes/chilies as much as possible. I’ll usually accompany this with my special homemade guacamole (to.die.for) and chips and just tortillas for the fajitas. Jake likes a little cheese on his, I don’t- so just pick whatever you want! Hope you enjoy!!!

This is a separate time making this. But just proving you can use any ingredients you have on hand!

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies (Drained as much as possible)
1 medium onion, sliced
2 large bell peppers, seeded and sliced (I use any color I feel like/have. Sometimes I even use those fun little colored peppers too!)
flour tortillas
Toppings such as cheese, sour cream, cilantro and guacamole – if you want

Instructions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

See ?!?!? Easssssy Peassssy

xoxo

POMEGRANATE, KALE, AND WILD RICE SALAD

Posted on February 9, 2014 by Georgina

POMEGRANATE, KALE, AND WILD RICE SALAD

Ummmm, seriously you guys, this is one of the best things on planet earth. It caught my eye at first just becuase of how pretty it was but then once I made it, ohhhh maaaaannnn oohhh mannn. Probably could’ve eaten the whole thing myself. The dressing to this is amaze-balls and I’m gonna make it for my regular salads all the time!

INGREDIENTS
For the salad
1 cup pomegranate seeds
2 cups chopped(not tiny)baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
¼ cup toasted walnuts
¼ cup feta or crumbled goat cheese

For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice

INSTRUCTIONS
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.

This is more walnuts than I used for the salad, but I toasted about a cup to use for various things, while I was at it anyway 🙂

Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the ‘bite’ of them. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for not sautéing method as they are milder)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.

Then: Eat. It. All

Please tell me you guys like this one as much as I did!!!!

xoxo

Lemony Brussel Sprouts & Corn

Posted on January 22, 2014 by Georgina

Lemony Brussel Sprouts & Corn

Ingredients:

1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.

5. Cook altogether for another 5 minutes, until corn is warmed through.

6. Eat it!

Soooo good. I could have eaten just these for dinner that night. This is the first time I made brussle sprouts for Jake and I was a little scared because I mean C’mon brussle spouts have GOT TO BE one of the most hated/feared vegitables on the planet. I love them and have been known the just eat them raw, but word on the street is not toooo many people are huge fans. Hopefully you like them! and if not, maybe give them another shot with this recipe?!?!?

xoxo

Beef Yakisoba

Posted on January 12, 2014 by Georgina

Beef Yakisoba

Ingredients
½ head green cabbage
1 medium yellow onion
2 medium carrots
1 small crown broccoli
2 inches fresh ginger
1 # beef flank steak
2 Tbsp vegetable oil
2 (3 oz.) packages ramen noodles- season packets discarded
seasoning packets discarded
1 tsp sesame oil (optional)
¼ cup soy sauce
¼ cup worcestershire sauce
2 Tbsp ketchup
1-2 Tbsp sriracha hot sauce (depending how hot you like it!)
1 Tbsp sugar

Instructions
Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a grater or zester. Peel and grate the carrots or just cut them up like matchsticks. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the flank steak into thin strips.
Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the beef strips and cook until they are no longer pink (about five minutes).
Once the beef is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar.Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Soooo delicious and mildly healthy, LOTS of veggies. Hope you enjoy!

xoxo

Roasted Vegetable Stacked Enchiladas

Posted on November 18, 2013 by Georgina

Roasted Vegetable Stacked Enchiladas

Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
1 sweet potato chopped
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

*This is optional but I added the zest and juice of 1 lime to mine 🙂

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, lime zest and juice(if using) and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan(See my picture before for a trick!). Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

My mom taught my this trick to cut off two sides of the round tortillas. This makes them fit perfectly in the corners of pans with minimal overlap so you have a perfectly even layer. She’s a genius 🙂

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

This is another beautiful meal. I served this with some Salsa and chips and we had a delicious light meal. Hope you enjoy and of course thanks for reading my blog. I’m blown away at how many views and comments I get in a day. Never in my wildest dreams would I have thought that so many people would visit my site when I started this. Seriously you all make me so happy! 🙂