Advertisements
Fajita chicken tacos

Spicy Lime Fajita Chicken Tacos

Do you ever just feel like you don’t want to cook anything the few days before you go on a trip, even if it is a short one? Leaving a clean house before a trip was instilled in me at an early age and I never really appreciated it until I had my own house. I have realized that a lot of my anxiety is tied to the state of my house…okay the state of the most used areas of my house because my bedroom is a hot mess of clothes everywhere. As I way saying, usually the day before or even two days before a trip, I don’t like to cook because I have probably cleaned the kitchen and I really just don’t want to mess it up again. Enter this fajita chicken recipe.

I love a recipe that uses very few dishes/pots/pans and this one hit the nail on the head with only using one cast iron skillet. I ended up making this the day before we left for one of my best friend’s son’s first birthday because I thought, why not? It’s only one skillet and chances of leftovers are zilch. And I was right! One skillet to clean and my kitchen was still intact. This spicy fajita chicken and vegetables with a hint of lime went over so well in my family that I have added it to our go-to weeknight recipes. This could also go well for a party, because who doesn’t love tacos and choosing their own toppings? AND it’s easy to make. If you want to go for a lower carb version, use lettuce wraps instead of tortillas.

Fajita chicken Fajita vegetables Fajita chicken tacos

Fajita Chicken Tacos
Print
SPICY LIME FAJITA CHICKEN TACOS
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 8 tacos
Ingredients
INGREDIENTS
  • 1 pound chicken breast tenders
  • 2 tablespoons olive oil separated
  • 1 red bell pepper sliced into thin strips
  • 1 orange pepper sliced into thin strips
  • 1/2 red onion thinly sliced
  • 1 packet Old El Paso taco seasoning low sodium (or homemade taco seasoning)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 lime 1 halved, 1 sliced into wedges
  • Salt to taste
  • 8 La Banderita fajita tortillas
OPTIONAL TOPPINGS
  • Jalapeños
  • Sour Cream
  • Taco Sauce
  • Pico de Gallo
  • Avocado slices
Instructions
INSTRUCTIONS
  1. Combine 1 packet of taco seasoning with 1 tablespoon of olive oil. Place chicken tenders in a gallon size plastic bag, pour marinade in, and shake to coat. Place in refrigerator at least 30 minutes prior to cooking.
  2. In a large cast iron skillet, heat 1 tablespoon of oil over medium heat, add onions and peppers. Toss with cumin and chili powder (you can also add a pinch of cayenne pepper for some heat). Sauté until softened (about 5 minutes), place in a serving dish, cover, and set aside.
  3. Using the same skillet, heat 1 teaspoon of oil, and add the chicken. Cook for 2-3 minutes on each side or until the chicken is no longer pink on the inside.
  4. Add peppers back into skillet and squeeze half a lime over the fajita mixture. Cook for about 1 minute, remove from heat, and serve immediately in a flour tortilla or, for a low carb option, a lettuce wrap. Add your favorite toppings and enjoy.
  5. Source: Recipe Runner
Recipe Notes

Source: Recipe Runne

Advertisements

Thai Red Coconut Curry with Pan Seared Tofu

Thai red curry might be one of my favorite flavors of all time and given that we live so close to Buford Highway, I can order it up whenever I want. Except when I realize we only ordered pizza all week or had too many leftovers from other meals and we really need to clear the fridge with all of the vegetables I anticipated eating/cooking. Oops. What’s great about this fridge clearing recipe is that I have lightened up from the usual restaurant Thai red curry, so that my wallet and my waistline will thank me. Instead of the usual raw tofu cubes that you usually find in your red curries, I opted to pan sear the tofu for a meatier texture. This is also a great way to sneak different veggies into your dinner. Feel free to opt out of any of the vegetables or add any (i.e. green beans). Happy Thursday!

Thai Red Coconut Curry
Print
THAI RED COCONUT CURRY WITH PAN SEARED TOFU
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Asian, Thai
Servings: 6 people
Ingredients
INGREDIENTS
  • 12 oz extra firm tofu drained and dried
  • 12 oz coconut milk light
  • 2 tbsp coconut oil separated
  • 2 cloves garlic minced
  • 1 small brown onion diced
  • 1 red bell pepper diced
  • 1 zucchini sliced and halved
  • 4 oz white mushrooms diced
  • 1 tsp fresh ginger grated
  • 3 tbsp Thai red curry paste
  • 2 tbsp soy sauce low sodium
  • 1 pinch ground corriander
  • 1 pinch red curry powder
  • 1 jalapeno sliced (or Thai chili)
  • 2 limes
  • 2 green onions sliced
  • 1/2 cup fresh basil chopped
  • cilantro
Instructions
INSTRUCTIONS
  1. Drain tofu block, place on a plate wrapped with paper towels and place a heavy book or pot on top to help squeeze out excess water. Once dried, slice into thin 2 inch by 2 inch squares.
  2. Heat 1 Tbsp of coconut oil in a large skillet over medium-high heat. Add tofu, sprinkle ground corriander and red curry powder, then sear for 2-3 minutes on each side or until each side is golden and crispy. Remove from heat, set aside.
  3. Heat 1 Tbsp coconut oil over medium heat. Add garlic and onions and sauté until the onions become almost translucent. Add red bell pepper, mushrooms, and zucchini and sauté until slightly softened.
  4. Add coconut milk, red curry paste, grated ginger, and soy sauce to vegetable mix. Stir until combined. Add seared tofu and simmer for a few minutes. Squeeze juice of 1 lime, stir, and turn heat to low. *For extra heat, add a few slices of jalapeno (or Thai chili) and simmer for another minute.
  5. Garnish with lime wedges, green onions, fresh basil, and cilantro (optional).
  6. Source: One Ingredient Chef
Recipe Notes

Source: One Ingredient Chef

 

Buffalo Deviled Eggs

If there is one thing Atlanta does well (obviously not roads…what’s that? Another road just buckled? Another bridge is on fire? Another sink hole just appeared? Too soon?), we can brunch with the best of them. There are numerous breakfast/brunch spots around Atlanta on the weekend that are always hopping and really, you can’t go wrong with any of them as they all feature their own spin on “weekend brunch.” Now, I really love going out to all of these wonderful, trendy hot spots, but my weekend plans have changed a bit. Having a two and a half year old daughter who doesn’t like to wait for 45 minutes-1 hour for pancakes tends to make you
stay home a little more and come up with your own delicious brunch recipes. With Easter coming up last weekend, I decided that I HAD to have some deviled eggs, and while this post may come after the Easter weekend, a holiday often known to be celebrated with a lovely brunch spread, these deviled eggs are appropriate for any weekend. With this hot sauce-on-everything household, I decided to add in some Frank’s Hot Sauce to spice it up a bit. And low and behold it was amazing. It is a really easy recipe to make and not to mention healthier than the typical mayo loaded deviled egg. I’m fairly certain that this will be my new go to tailgate offering (get ready for some deviled eggs this fall my Cola ladies and gentleman). And now you can make it too. You’re welcome.

Buffalo Deviled Eggs
Print
BUFFALO DEVILED EGGS
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Course: Appetizer, Breakfast, Side Dish
Servings: 16 eggs
Ingredients
INGREDIENTS
  • 8 large eggs
  • 1 celery stalk minced
  • 2 tsp dijon mustard
  • 3 tbsp Greek yogurt plain
  • 1 tsp light mayo with olive oil
  • 1/4 cup Frank's Hot Sauce + more for drizzling
  • 1/4 avocado
  • Salt and Pepper to taste
  • Paprika
Instructions
INSTRUCTIONS
  1. ** The easiest way to boil eggs is to begin by filling a large pot with cold water, placing the eggs in, making sure the water covers them by 1 inch. Bring to a boil, cover, turn heat off, and let sit for 15 minutes. After 15 minutes, place eggs in a bowl full of ice and water. Let sit until cooled. Peel shells off once they have cooled. **
  2. Slice the eggs in half and scoop the yolk into a small mixing bowl. Blend yolks, celery, dijon mustard, Greek yogurt, mayo, avocado, Frank's Hot Sauce, and a dash of salt and pepper. Blend until you get a smooth consistency.
  3. Using a piping bag or a plastic bag with the end cut off, pipe the yolk mixture evenly into each half egg. Sprinkle with paprika and drizzle with buffalo/hot sauce.

Cauliflower Pizza Two Ways

If you are anything like my family, we have been known to have pizza once a week because it is quick and doesn’t require me to cook it. I know, it’s terrible, but *gasp* I sometimes lack the energy to cook every night. Though we have managed to graduate from delivery pizza to a “healthier” frozen option (shout out to Simple Truth’s frozen margherita pizza), it still isn’t the healthy option I have been looking for as a replacement.

Well, a friend recently sent me their favorite cauliflower pizza recipe and I finally got up the nerve to try it out. I tried making a quinoa crust once and failed miserably, so I was really hoping this recipe would turn out well. Lucky for me, it did! As per usual, we always have two different pizzas, so why would cauliflower pizza night be any different?

I honestly didn’t want to mess with the original recipe for the cauliflower crust, so before you make these two pizzas, you need to make the crust via Cauliflower Pizza Crust from ifoodreal. Once you have made your two pizza crusts, continue below for a delicious, more traditional Spinach and Mushroom pizza and then a lightened up version of a Buffalo pizza, using chickpeas and a low calorie ranch white sauce.

 

 

 

 

 

 

Cauliflower Pizza Two Ways
Print
CAULIFLOWER PIZZA TWO WAYS
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 
Course: Main Course
Servings: 2 small pizzas
Ingredients
BUFFALO CHICKPEA PIZZA
  • 1 cauliflower crust see linked cauliflower crust recipe
  • 1 15 oz. can chickpeas drained and rinsed
  • 1/4 cup Frank's Red Hot Sauce
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup skim milk
  • 1 ranch seasoning packet
  • 1 cup mozzarella cheese shredded
SPINACH AND MUSHROOM PIZZA
  • 1 cauliflower crust see linked cauliflower crust recipe
  • 6 ounces white mushrooms sliced
  • 2 cups spinach
  • 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 cup pizza sauce
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons unsalted butter
Instructions
INSTRUCTIONS
  1. Preheat oven to 425 degrees. Using the link provided (or your favorite cauliflower crust recipe), prepare two cauliflower crusts.
BUFFALO CHICKPEA PIZZA
  1. Melt 1 tablespoon butter in Frank's Red Hot sauce and mix well in a small bowl. Add chickpeas and let sit. Set aside.
  2. To prepare the ranch white sauce, melt 2 tablespoons butter in a small pot. Whisk in all-purpose flour until completely combined. Slowly whisk in milk. If sauce is still too thick, add a little milk at a time until you reach desired consistency. Stir in 1/2 of ranch packet until combined through. Spread over first crust, leaving about 1/2-1 inch around the edges.
  3. Spoon most of the chickpea/hot sauce mixture on top of ranch white sauce. Top with mozzarella cheese.
SPINACH AND MUSHROOM PIZZA
  1. Heat olive oil and garlic over medium high heat in a large pan until fragrant. Add mushrooms and sauté until softened. Add spinach and sauté until wilted. Turn off heat, set aside.
  2. Spread pizza sauce over second cauliflower crust, leaving 1/2-1 inch around the edges. Spread the spinach and mushroom mixture over the pizza sauce. Top with cheese.
  3. Add both pizzas to the oven and cook for 7-10 minutes or until edges are crispy brown and cheese has melted.
  4. Remove from oven, slice each pizza into 8 pieces (this size is easier to hold) and serve.

Bruschetta Chicken and Zoodles

Now that Spring is about to turn into to Summer down here in Georgia, it’s time to start thinking about all of the summer-y recipes. We have had some pretty spectacular days this past week (which always makes me want to be outside), but unfortunately the pollen count is pretty close to 3,000 and I don’t want to die. So, instead of grilling chicken on the grill for this amazing summer recipe, I opted to go indoors. This dish features a bruschetta topping over chicken and zoodles (grab a spiralizer if you don’t have one already!). Low carb and tasty and refreshing? Be still my beating heart!  Really, can we just eat bruschetta all summer and drink wine? Yes? I also added Jane’s Krazy Mixed Up Salt to this dish, because it really is one of my favorite things to use in the kitchen. You can use it by itself as a marinade or salt while you are cooking, but it has a great blend of spices and I highly recommend grabbing some at your local grocery store or here.

Bruschetta Chicken and Zoodles
Print
BRUSCHETTA BALSAMIC CHICKEN AND ZOODLES
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 people
Ingredients
INGREDIENTS
TOMATO BRUSCHETTA TOPPING
  • 3 Roma tomatoes
  • 1/2 sweet onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
CHICKEN AND ZOODLES
  • 4 boneless skinless chicken breasts
  • 4 large zucchini
  • 2 cloves garlic minced
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon olive oil + 1 1/2 teaspoons separated
  • 1 teaspoon Jane's Krazy Mixed Up Salt
Instructions
INSTRUCTIONS
  1. Combine all bruschetta ingredients in a medium bowl, cover, and refrigerate.
  2. Combine 1/2 teaspoon olive oil, balsamic vinegar, Jane's Krazy Mixed Up Salt, and garlic, and pour over chicken breasts in a gallon size freezer bag to marinate. Marinate for at least 30 minutes, but 1 hour is preferred.
  3. Spiralize all 4 zucchini into zoodles into a large bowl. Set aside.
  4. Heat 1 tablespoon olive oil over medium heat in a large skillet and add chicken breasts. Cook for 3 minutes on one side and turn. Continue to turn until cook all of the way through and evenly browned on each side (about 15 minutes, or longer if you have thicker breasts). Place on a plate, cover, and set aside.
  5. Using either the same skillet (cleaned) or a new large skillet, heat 1 teaspoon of olive oil over medium high heat. Dump zoodles into the skillet and toss occassionally. Cook until al dente, then separate into 4 bowls. Top with chicken breast and bruschetta topping. *Drizzle balsamic glaze and grate more parmesan over your Bruschetta Chicken. *Optional
Recipe Notes

Source: whitneybond.com