Fabulous & Easy Chicken Fajitas Recipe

I feel like my poor blog has been neglected for the last week! My excuse is that my Mom and sisters came over to my neck of the woods and rented a beach house on Manattan Beach for the weekend!!!! We totally partied it up and went out to eat almost every meal! I probably gained 10 pounds but I had a blast!

And then...back to reality. :) Which, I guess, really isn't so bad!! Hubby moved over to a new, wonderful law firm last week, the weather has been beautiful in Southern California, and everyone in my house is healthy - which is fantastic! Now, to plan some healthy meals, right? And get this diet back on track!

This recipe for fajitas is full of veggies and lean protein. We loaded it onto whole wheat tortillas to add more fiber and it was such a yummy dinner! Even my boys (who usually pick out any peppers) LOVED it and ate all the vegetables! Plus the chicken is tender and delicious. The best part is how EASY it is. Marinate the chicken in an easy marinade before you head out the door to work, etc. Then when you get home, throw the chicken and some sliced up veggies into a skillet and serve when cooked! Soooo tasty, filling and good for you!

FABULOUS CHICKEN FAJITAS:
Printable Version HERE
Ingredients:

• 1 pound chicken breasts, cut into strips
• 2 Tbsp. cornstarch
• 2 Tbsp. lemon or lime juice
• 1 tsp. garlic powder
• 1 tsp. Lawry's (or any brand) seasoned salt
• 1/2 tsp. pepper
• 1/2 tsp. oregano

1.  Make marinade: combine above seven ingredients in medium bowl. Cover and refrigerate for up to 8 hours (or as little as two if you're running short on time).

• 2 Tbsp. oil
• 1 cup red and/or green bell pepper, sliced into strips
• 1 cup onion, sliced into strips
• 1 cup tomato, sliced into thin strips 
• 1/2 cup salsa

2.  In a large skillet, heat oil until hot. Saute chicken (discarding marinade) until just cooked. Add green pepper and onion. Continue cooking until crisp-tender.
3.  Add tomato and salsa and simmer one minute longer until heated through. Serve immediately in warmed flour tortillas. Top with additional salsa, sour cream, cheese, guacamole, etc. ENJOY!!

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Cinnamon Roll Cookies

I usually turn to chocolate when I'm looking for my sweet fix. But there's something so yummy about a cinnamon roll. Gooey, nutty, cinnamony. Yum.

These are a cinnamon roll, cookie, muffin hybrid. First you make a cookie batter then you roll it out like a cinnamon roll and fill with a yummy pecan filling. Then you bake them in a muffin tin! How crazy is that?! And the glaze might just be the very best part. When I was done drizzling the tops of every cookie, I totally licked the bowl. Not even ashamed of it. :)

CINNAMON ROLL COOKIES:
Recipe adapted from The Cravory, Yield: 20-24 cookies
Printable Version HERE

Ingredients for Cookie Dough:

• 1 cup (2 sticks) butter
• 1/2 cup sugar
• 1 cup brown sugar
• 1/4 cup powdered sugar
• 3 eggs
• 2 tsp. vanilla extract
• 3 cups plus 1 tsp. flour
• 1 tsp. ground cinnamon
• 1/4 cup cornstarch
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

1.  In a large bowl, cream together butter, sugar, brown sugar and powdered sugar. Beat in the eggs one at a time until thoroughly combined, then beat in the vanilla.

2.  In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to over mix. Refrigerate the dough, covered in plastic wrap, until well chilled - at least an hour.

Filling Ingredients:

• 1 cup chopped toasted pecans
• 1/2 cup light brown sugar
• 1/4 cup butter, melted
• 1 Tbsp. ground cinnamon

1.  When the dough is thoroughly chilled, prepare the filling by mixing the pecans, brown sugar, butter and cinnamon in a medium bowl. Mix until well combined.

2.  Flour a cutting board or work surface. Take the chilled dough and using a rolling pin, roll out the dough to a 10"x10" square. Spread filling gently but evenly over the dough.

3.  Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled - at least one hour, preferably overnight.

Glaze Ingredients:

• 2 ounces cream cheese, softened
• 2 Tbsp. butter, softened
• 1 cup powdered sugar (sifted)
• Zest of 1/2 an orange (optional, SO good!)
• 3 Tbsp. milk

1.  After the dough log is adequately chilled, preheat oven to 350 degrees.

2.  Prepare the glaze: in a large bowl, cream together the cream cheese and butter. Slowly beat in the powdered sugar and orange zest. Finally, add in the milk and beat until the glaze is smooth and thick.

3.  Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut into half-inch-thick slices. Place each slice in a greased muffin cup. Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking. Cool cookies still inside the tins on a cooling rack.

4.  Using a fork, generously drizzle the glaze over the baked cookies before serving. ENJOY!!

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Easy Homemade Soft Pretzels

I feel like I am a total failure when it comes to anything bread. Yeast and I just do not like each other.

To be honest, I've had this recipe written down (no idea where I got it from!) on a yellow post-it note for years and have never attempted making it. As I was randomly flipping through some of my fifty-zillion recipes, I saw this one and thought, "hmmm...do I dare try this?" I knew my boys would love shaping them into pretzel shapes but I was worried about the dough and if I could get it to rise, could I knead it okay, etc. Oh my goodness. This was SUCH an easy recipe to make!!! Don't let the length of directions scare you away! If you've never before made homemade soft pretzels, TRY THIS RECIPE!!

It has few ingredients and you can add whatever toppings your family/kids/you like to the top. We will definitely be making these again. Forget Wetzel Pretzel's expensive pretzels in the mall! Make 'em at home! Here's what you need and how to put them together:

EASY HOMEMADE SOFT PRETZELS:
Click HERE for Printable Recipe

Ingredients for pretzels:

• 4 tsp. active dry yeast
• 1 tsp. white sugar
• 1 1/4 cups warm water (soothing warm, about 110 degrees)
• 5 cups flour
• 1/2 cup sugar
• 1 1/2 tsp. salt
• 1 Tbsp. vegetable/canola oil

Ingredients for baking soda solution:

• 1/2 cup baking soda
• 4 cups hot water

Directions:

1. Combine the yeast, white sugar and warm water together in a small bowl. Let stand for 10 minutes until creamy.
2. Meanwhile, in a large bowl or kitchenaid, mix the flour, sugar and salt. Make a well in the center and add the oil and creamy yeast mixture. Mix together - I used my hands. If dry (which mine was...) add 1 Tbsp. water to mixture.
3. Knead by hand for 7 minutes. This is a great way to work out your arms! ;) (Click HERE for a good youtube video on how to knead) or if using a Kitchenaid mixer, use the knead attachment for about 4-5 minutes. Place kneaded dough in an oiled bowl and cover with plastic wrap. Let sit for one hour until doubled in size.
4. After the dough has doubled, roll it out onto a floured surface using a rolling pin to make it into a large rectangle. Take a pizza cutter and slice vertically into 1" - 1 1/2" slices. Take each slice and roll into a snake-like long rope, slightly longer than your body.
5. To shape into a pretzel, I used THIS video on youtube to help me. (You can skip to 1:18 on the video to see instructions) It's super easy! Even my eight-year old was whipping out pretzels like a pro!
6. After your pretzels are shaped, mix up your baking soda solution. Using a spatula, dip each pretzel into the solution then place on parchment paper covered & sprayed cookie sheets. Sprinkle with coarse salt**. This recipe makes anywhere around 10-12 pretzels depending on the size.
7. Let pretzels sit for about 20 minutes on baking sheets and then bake in preheated 450 F degree oven for 8 minutes. Then ENJOY your yummy creation!

**We sprinkled cinnamon & sugar on the top of some of the pretzels before we baked them, but next time we will definitely wait until after they are cooked (omitting the coarse salt step) and brush with butter and then sprinkle the top of the pretzel with cinnamon & sugar because the sugar on the parchment melted and burned the bottom of the pretzels. :(

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{Skinny} Crock Pot Taco Stew

Can you tell I'm already in the fall spirit?! I'm cooking meals like it's November already and our daily temperature isn't still in the 80's!! I am so excited for the weather to cool down and for yummy, comfort food dinners. Yipee!

Anyway, I love doing "Taco Tuesdays" for my kids but sometimes I get sick of making plain old tacos and I like to shake it up a little. This Taco Stew is so easy, you just throw it all in the crock pot. Plus it tastes scrumptious any day of the week! My boys love it! We like to dish it up in bowls and add shredded cheese, green onions and avocado on the top and dip tortilla chips into it. My husband likes to call it taco chili...call it what you want - it's delicious!!

SKINNY CROCK POT TACO STEW:
Printable Version HERE
Ingredients:

• 1 lb. cooked (92% or leaner) ground beef or turkey, drained & rinsed for less grease
• 2 (15 oz) cans Ranch Style Beans
• 1 (15 oz) can pinto beans, drained
• 1 (10 oz) can Rotel Tomatoes
• 1 (14.5 oz) can petite-diced tomatoes
• 1 (14.5 oz) can yellow corn, drained
• 1 packet taco seasoning (or make your own, I like this recipe)
• 1 packet ranch dressing mix

Directions:

1. Mix all ingredients in your crock pot. Cook on LOW for 4-6 hours. (I've cooked this on low for up to 8 hours and it still turned out great!) 
2. Serve with any toppings you like, such as shredded chesse, green onions, diced avocado and tortilla chips. ENJOY!!

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Mom's Sunday Fruit Salad

Everything I learned, I learned from my mom. She cooked home-cooked meals for us six kids and let us help in the kitchen. The motto I heard from her whenever we cooked together was, "part of cooking is cleaning up!" Wise words that I never forgot. Thanks mom!

Anyway, about 10 years ago, my mom taught a weeknight homemaking class at our church for the women to attend. She shared some great salad recipes, whipping up some of our family favorites for all to try. Then she gave out a little plastic bound booklet of several typed-up salad recipes. I still have my copy! It's binding has broken off and has several stains on it, but it is my go-to salad recipe book.

This recipe is a family favorite my mom prepared often. Mostly to go with our big Sunday dinners {hence the name!} but you can make it any day of the week! It's creamy and versatile with a kick of citrus in it. It's one of my all time favorites to make for my family. You can add any fruit or mix-ins that your family likes. It's a yummy and simple side dish that compliments any meal!

MOM'S SUNDAY FRUIT SALAD:

Printable Version HERE

Ingredients:

• 2 Tbsp. cornstarch
• 1/2 cup sugar
• 1/8 tsp. salt
• 3 Tbsp. lemon juice
• 3 Tbsp. orange juice
• 6 Tbsp. pineapple juice
• 1/4 cup water
• 1/2 pint whipping cream
• any fruit and add-ins (such as marshmallows or coconut)

Directions:

1. Mix cornstarch, sugar, and salt in small saucepan. Add juices and water. Cook over medium heat, stirring constantly until thickened. Cool.
2. Whip cream and fold into cooked mixture. Stir in desired fruit and add-ins. ENJOY!!

*If using canned fruits, be sure they are well drained!

*I always add pineapple to my fruit salad and just use the juice from the can for the juice needed in the cooked sauce. I also do the same with mandarin oranges if I don't have orange juice on hand and it works fine!

*In the fruit salad photos: I added 1 can drained mandarin oranges, 1 drained can pineapple tidbits, about 1 cup sliced green grapes, 1 sliced peach, 1 carton fresh raspberries and then I added in 1 cup of mini marshallows and about 1/4 cup of shredded coconut. So yummy!

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