Saturday, April 27, 2013

Margarita Chicken Fajitas

I apologize for the lack of posts lately.  Life has gotten a bit crazy and my luck with trying new things hasn't been real good lately and I only like to post the best ones here!!  Well I finally hit the JACKPOT with this recipe.  It was oh so DELICIOUS!! After making fajitas the family kept eating just the chicken because it had such an amazing flavor.  I think it could be used for many different dishes. Oh YUM!!
Margarita Chicken Fajitas
4-6 boneless skinless chicken breasts (I used about 14 chicken tenders)
1 cup thawed frozen limeade concentrate
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion sliced
1-2 yellow or orange peppers, julienned
1 Tablespoon olive oil
 8-10 tortillas
shredded cheddar cheese
diced tomatoes
diced avocados
sour cream
lime wedges

Place chicken in a large resealable baggie.  Add the limeade concentrate, salt and pepper.  Seal bag and turn to coat.  Refrigerate for 6 hours or overnight.

Remove chicken from the marinade and grill, broil, bake or pan fry until cooked through. *Make sure you grease what ever cooking surface you are using. Slice ore dice the chicken pieces.

Heat a skillet and add 1 Tablespoon olive oil saute onions and peppers until tender.  Season with a little salt and pepper.  Add some red pepper flakes if you like the heat!!
Layer the chicken, peppers and onions on your heated tortilla.
Add any other toppings you desire. 
Fold up and enjoy!!
Next time I am going to use the whole can of limeade an marinade extra chicken for the freezer or just for other dishes!!
DELICIOUS and HUGE hit with the entire family!!

Tuesday, April 16, 2013

Chocolate Whoopie Pies

Who knows where the name of this delicious delight came from, perhaps it was from a child like my Karlie who yelled, "Whoopie" over the excitement of this treat!  Recently I was asked to help with food at a wedding reception.  These were perfect and I loved helping out with the food and hearing all the comments made about the cookies.  They were simple to make,so tasty and even better the next day.  So the trick is make them a day ahead of time!!
Chocolate Whoopie Pies
from my friend Liz
2 boxes Devils food cake mix (Pillsbury)
1 C. oil
4 eggs

Mix together and roll into a 1" ball.  Dough will feel greasy. 
Try to make the cookies as uniform as possible. 
Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Set them aside to cool.
1- 8oz. softened cream cheese
1/4 C. softened butter
2 1/2 C. powdered sugar
1/2 T. vanilla

Beat all ingredients together until you have frosting consistency.  *You may need just a little more powdered sugar.

After the cookies are cooled, spread filling in the middle to make a sandwich.

I put the frosting on and my cute helper added the tops!
For sure a big hit!!

Thursday, April 11, 2013

Crock Pot Refried Beans turned into a Great Burrito Meal for the Freezer

I have never had good luck cooking dried beans.  They never seem to get soft.  I had a few packages of dried beans and my family has been going through a ton frozen burritos lately.  So I decided to try this recipe out and turn them into some bean burritos for the freezer.  The beans turned out great.  I was amazed how simple it was.  Why have I been buying the cans or buying the frozen burritos?? It was all such a simple process that will be making my own from now on!!
Crock Pot Refried Beans
from Six Sisters' Stuff
1 cup onion diced
3 cups dry pinto beans, rinsed (you can also use Black Beans)
2 tablespoons minced garlic
3 teaspoons salt
2 teaspoons ground black pepper
1/8 teaspoon ground cumin
5 cups water
4 cups chicken broth

Rinse and soak beans overnight in 6-8 cups of water (check your package)
I used 2 cups pinto beans and 1 cup black beans.

Place the onion, rinsed beans, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and chicken broth and stir to combine. Cook on High for 6- 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. 
Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. ( I just stirred my beans to mash them.)

Not the prettiest picture, but you get what I am saying!!

For the Burritos:
18 to 24 Tortillas 
2 to 3 cups of shredded cheese
Slow Cooker Refried Beans
cooked hamburger
*anything else you like in burritos

Spoon some beans onto the tortilla. Add as much cheese as you would like. Fold in two sides of the tortilla then roll the rest of the tortilla.. I then put them on a cookie sheet and flask froze them for about 30 minutes.  Then you can either wrap them individually or bag them in freezer bags.
When you are ready to eat one, stick it on a plate and microwave the burrito for about 2 minutes or until the burrito is heated all the way through.
It made about 18 burritos.

Friday, April 5, 2013

Kim's Maryland Red Velvet Cake

So I have shared my new found love of Red Velvet well this one takes the "CAKE"!!(HAHA)  My friend Kim shared with me this old family recipe and it is to DIE FOR!! It was simple and oh so so delicious!  Moist and flavorful.  I think I ate it for breakfast, lunch and dinner!!  It is a TOTAL keeper!
Kim's Maryland Red Velvet Cake
1 stick butter softened
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup butter milk or (sour milk)
2 Tablespoon red food coloring (1 ounce bottle) red food coloring
2 cups flour
1/3 cup cocoa
1 tsp salt
1 1/2 teaspoon baking soda
1 Tablespoon white vinegar

Preheat oven to 350 degrees.
Use a BIG bowl...there is a reason
Beat butter and sugar, add eggs and vanilla, beat till creamy.
In another bowl mix butter milk and food coloring
In another bowl mix flour, cocoa and salt DO NOT ADD BAKING SODA TO DRY MIXTURE
Then alternately add dry and butter milk / red coloring to bowl with butter and sugar mixture and mix well.
Here is why you use the bigger bowl now add in baking soda and vinegar, BOOM ! Expandage!
(first time I made this I had red cake mix all over) I didn't listen in biology 
Pour into a greased pan, instead of flour I use cocoa to "flour the pan"
Look at that beautiful color!!
Bake 350 for 30-35 or until the cake springs back at touch. 
 Allow to cool and frost.
Maryland Icing
1 stick butter
6 TBS Crisco and I use the white, the butter flavor takes away from the grandma taste
1 cup powdered sugar
2/3 cup milk
1 tsp vanilla
3 TBS flour

Mix on high for 12 min. This is where the magic happens.  In 12 minutes you have this fabulous fluffy frosting!   It is beautifully white.

But since it was my daughter's birthday she wanted it blue.
Then she helped me decorate it.
It was a fun and DELICIOUS cake!!
Thanks KIM!!

Tuesday, April 2, 2013

Egg Shortcut for Homemade Breakfast Sandwiches

My family is always in a rush in the morning.  I am so not a breakfast person, unfortunately my family suffers a bit because of my issue.  To help with this problem I try to make things in bulk (such as french toast sticks), freeze and voila quick and easy breakfast that everyone can do on their own.  The grocery store had a killer deal on some of the canned refrigerator biscuits so I decided to put together some breakfast sandwiches.
They were tasty and have been a good change to the breakfast rut we sometimes get into.
The coolest shortcut I found for this is to bake your eggs in a muffin tin.
Shortcut Baked Eggs
adapted from Beauty and Bedlam
There is no true recipe for this it is more of a technique.  You can use the crack and dump method, scramble, or add anything you wish to make little omelets.  
I used:
12 egg
1/2 cup milk
1 cup shredded cheddar cheese
Spray your muffin tins with cooking spray.
I whisk it up in a bowl and divided into 24 muffins (about 1/4 cup each) ( I have seen it recommended to use a silicone muffin tin because the eggs do not stick and you can just pop them out. )
Here is the MAIN CONCERN I want to warn you about – rubbery eggs. This will happen if you over cook these.  Bake them at 350 degrees for ten minutes. Every oven heats differently plus, once you remove the eggs, they will still continue to cook a bit until they have cooled down, so set the timer for 8 – 10 minutes and check.  Mine took 8 minutes but your might need up to five more minutes.  Let them cool for a few minutes and pop them out of the tins.
I used a knife to run around the edged and slip underneath the eggs to loosen them from the tins.
Now you can cool and flash freeze or build your sandwiches.  I chose egg, cheese and sausage this go around.
My biscuits were a little big, but still tasty!!
I wrapped them individually and then put them in freezer bags and froze.
I will be doing this again.  It was quick simple and great for the kids!!


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