Chicken Fajitas with Corn Saute

I really, really love Mexican food, but it can be pretty time consuming.  So many ingredients, so much chopping, so much clean up.  These yummy fajitas are so simple; just throw everything in a slow cooker and leave it be for 4-5 hours.  The corn saute is delicious as well, but not totally necessary, so you could go either way, depending on how much time and/or energy you have.

AND, my favorite thing ever is this new tip for making crispy taco shells.  I like them just a touch chewy.  Y.U.M.

TIP: CRISPY TACO SHELLS 

• Heat oven to 375 degrees.  
• Wrap several corn tortillas in a damp paper towel and microwave for 30 seconds.  
• Brush both sides of corn tortillas with olive oil.
• Drape tortillas over twos bars of oven rack so they hang down.  
• Place a baking sheet on a lower rack to catch any oil drips. 
• Bake for 7-10 minutes or until your desired crispiness.  

CHICKEN FAJITAS

• 1 teaspoon chili powder
• 1/2 teaspoon cumin 
• 1/2 teaspoon oregano
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon garlic powder

• 4 chicken breasts, frozen or fresh
• 1 lime, squeezed
• 1 red bell pepper, sliced
• 1 onion, sliced 
• 2 garlic cloves, minced
• 2 tablespoons soy sauce

In a small bowl mix together chili powder, cumin, oregano, garlic powder, and salt.  Rub the spice mixture on the chicken.  

Place the chicken in slow cooker and top with red peppers, onions, and garlic.  

Pour the soy sauce and squeeze the lime over the top.  

Cook for 4-5 hours on low.  Shred chicken and serve in crispy or soft tortillas.    

CORN SAUTE

• 1 tablespoon butter
• 2 cups corn, frozen or canned
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• squeeze of lime juice
• salt to taste

In a skillet, melt butter. 

Add the onion and saute until translucent, 3-4 minutes.  

Add the corn and cilantro and cook for a few minutes more.  

Squeeze lime over the top and salt to taste.  

Source:  modified from Live Simply

Granola Bars

When I first moved to this far away place and was figuring out where to grocery shop and what food to buy, I ate a lot of Nature Valley granola bars.  They were easy and familiar.  And, since the ingredients and nutrition information were in Arabic, I didn't even have to know how bad they were for me.  Ignorance can be bliss, or at least convenient.  But, deep down, I knew there was probably a truckload of sugar in them and little nutritional value.  That's when I started making these yummy breakfast bites.  And, as much as I love those guys, I thought it was time to mix it up and have another breakfast-y item in the mix that I can grab for an easy, at-school snack, which is where this recipe comes in.  

I was drawn to this recipe because of the sesame seeds, which I love, but a little deterred by the dates, since they can be pretty sweet.  Surprisingly, the dates really made these; they gave the granola bars a nice chewy texture.  I listed the chocolate chips as optional in case you want them to be a little more breakfast-like.

I love these granola bars.  So much better than store-bought and full of good, hearty, natural ingredients. Thank you, David Lebovitz, for another winner of a recipe.
    

GRANOLA BARS

• 1 1/2 cups rolled oats
• 1/4 cup sesame seeds
• 1/2 cup whole almonds
• 1 cup pitted and diced dates
• 1/3 cup dark chocolate chips (optional)
• 1/3 cup dried sour cherries, coarsely chopped
• 1/2 cup roasted peanuts, coarsely chopped
• 1/4 cup smooth natural peanut butter
• 1/4 cup honey
• pinch of salt

Preheat the oven to 350 degrees. 

Line the bottom of an 8-inch square pan with parchment paper.  

Spread the oats and sesame seeds on a baking sheet and toast for 10-12 minutes, until they are slightly browned.  

Scrape them into a large bowl. 

Spread the almonds on the baking sheet and toast for 10 minutes.  

Let cool, then coarsely chop and add the almonds to the oats and sesame seeds.  

Add dates, chocolate chips (if using), cherries, and peanuts to the bowl.  

Heat the peanut butter, honey, and salt in a small saucepan, stirring until warm, but not boiling.  

Pour the peanut butter and honey over the mixture in the bowl and stir until completely incorporated.  Use your hands if you want.  

Transfer the mixture to the pan and pat down so it's as flat as possible.  (Use a tart tamper if you have one.) 

Freeze the granola bars for 30 minutes.  

Cut and store in the refrigerator.  

Source:  David Lebovitz

Honey Sesame Chicken

It doesn't get any easier than this, folks.  If you're looking for an easy and delicious dinner, this is the dish for you!  Serve it with rice and a vegetable and you're all set.

Note: I would suggest keeping the sauce and chicken separate since the sauce has a pretty strong flavor.  Top with the desired amount of sauce and enjoy!

HONEY SESAME CHICKEN

• 4 boneless, skinless chicken breasts, fresh or frozen
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons vegetable or canola oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1 cup onions, diced

-------------------------------------

• 1 heaping tablespoon cornstarch
• 1/3 cup water
• sesame seeds
• green onions, sliced 

In a slow cooker, combine honey, soy sauce, ketchup, oil, garlic, pepper flakes, and pepper.  Add onions.


Place chicken in slow cooker, turn to cover with sauce.


Cook on low 3 to 4 hours or just until chicken cooks through.


Remove chicken from slow cooker, leaving sauce in ceramic insert.


Turn heat to high on slow cooker.


Whisk cornstarch into water and pour into slow cooker.  Whisk to combine sauce.


Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.


Shred chicken.


Return chicken to pot and toss with sauce.


NOTE: You can also keep the chicken and sauce separate here.  I think I prefer keeping things separate so as to control the sauciness.


Sprinkle with sesame seeds and top with chopped green onions.


Serve over rice.


Serves: 4-6
Source:  A Bountiful Kitchen

Amaya's Pink Ruffle Cake

I haven't made a cake in a while, so was excited to make this for my birthday twin: cutie pie Amaya.

I thought it turned out pretty nice.  And I'm very in love with my new cake stand.

Here are the details and linked recipes for each part of the cake:

• Cake: Really Good White Cake
• Filling: Lemon Curd
• Frosting: Vanilla Buttercream

And, a few notes:  

• I made two batches of the buttercream.  One batch is typically enough for a 9-inch layer cake, but the ruffles use up more than you would on an average frosting job.  
• I found this video on ruffles very helpful.  I've watched it many times.  
• Before putting the ruffles on the cake, do a crumb coat and refrigerate the cake for about 20 minutes.  A crumb coat is a very thin layer of frosting that seals in all of the insides and crumbs before you do the "real" frosting.  You should use about one cup of frosting for the crumb coat.  This is what the cake looked like after the crumb coat. 

And the finished product!  TA-DA!!

Happy birthday, Amaya!  

Cherry Crisp

I love a good crisp.  I think I'd almost always prefer crisp to pie.  The crumbly topping is so delicious, and in my opinion, better than pie crust.  And, when it's warm and served with a scoop of melty vanilla ice cream?!  Good night.  Also, good news, crisp is WAY easier to make than pie!  It's a no-brainer, really.

CHERRY CRISP

Cherry Filling:

• 6 cups pitted cherries (fresh, frozen, or canned)
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla

Topping:

• 3/4 cup oats
• 1/2 cup brown sugar
• 3/4 cup flour
• 1/3 cup sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract 
• 5 tablespoons butter, melted 

Mix cherries, sugar, flour, and vanilla and transfer to a 9-inch square baking dish.


Mix oats, brown sugar, flour, almonds, salt, almond extract, and melted butter until crumbly.


Spread topping mixture on top of filling.


Bake at 350 degrees for 30-45 minutes or until hot and bubbly.


Source:  Not totally sure; I looked at and modified several recipes.

Really Good White Cake

I really wanted this recipe to be good.  I've always prefered white cake to any other kind.  Having a good solid homemade version seemed like a really good idea.

These cupcakes were perfect. Moist and simple. Top with your favorite frosting and you won't be disappointed.

I subbed out the vegetable shortening for coconut oil.  Added bonus: I made my own buttermilk using the method below*.  I love when I can make something without having to go to the store.

* Homemade Buttermilk:  Place 1 tablespoon white vinegar in a liquid measuring cup.  Add milk until the total liquid reaches 1 cup.  Let stand for 5-10 minutes.

WHITE CAKE

• 1 cup (8 ounces) butter, softened
• 1/2 cup coconut oil
• 3 cups sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla 
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature

Preheat oven to 350.

Prepare three 9-inch round cake pans with butter and flour, taking care to remove all excess flour.  

In a stand mixer, with the paddle attachment, cream together the butter and coconut oil.  

Slowly add sugar, one cup at a time, making sure to fully incorporate each cup before adding another.  

Add eggs one at a time, making sure to fully incorporate each egg before adding another.  

Add vanilla extract.  

Sift together flour, baking powder, and salt.  

Add dry ingredients and buttermilk to the butter/coconut oil mixture alternately with buttermilk, beginning and ending with dry ingredients. 

Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients.  

Scrape down sides and bottom of bowl, making sure all ingredients are mixed well.  

Evenly distribute cake batter between cake pans and place pans into oven.  

Bake for 25-30 minutes, or until a toothpick comes out clean.  

Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Note on Cupcakes:

Fill cupcake tins 1/2 full and bake for approximately 18 minutes.  Makes approximately 36 cupcakes.  

Source:  add a pinch

Red Enchiladas

When I came back after the holidays, I brought 180 corn tortillas with me in my suitcase.  I have yet to find decent ones here and was really missing them.  Now I have a freezer full, which makes me super happy.

So, I was pretty excited to bust out some of my stash for these enchiladas.  And, I was pleasantly surprised by this recipe because it changed my mind about red enchiladas, which aren't usually my fave.  These are simple, flavorful, and freeze well.  This is a recipe I will definitely come back to often.

RED ENCHILADAS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon oil
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin 
• 3 teaspoons sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup water 
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded jack cheese
• 1 cup chopped cilantro
• 18 (6-inch) corn tortillas 
• salt and pepper 

In a large saucepan, combine onion, jalapeno, 1/2 teaspoon salt, and oil.  

Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.  

Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds.  

Stir in tomato sauce and water.  Bring to a simmer.  

Nestle the chicken into the sauce.


Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts.  

Transfer the chicken to a plate and set aside to cool.  

Continue to simmer the sauce over heat until slightly thickened, about 5 minutes.  

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  

Season sauce with additional salt and pepper to taste.  

Transfer the onion mixture from the strainer to a large bowl and set aside. 

Shred the chicken and add it to the bowl with the onion mixture.  

Add 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup jack cheese, and cilantro and mix well.   

Wrap 4-5 tortillas in a damp paper towel and microwave on high for 45 seconds-1 minute, or until warm and pliable.  

Spoon 1/3 cup of the chicken mixture into each tortilla, tightly roll, and lay seam side down in a greased baking dish.  

Heat oven to 400 degrees.  

Pour the enchilada sauce evenly over the top of the enchiladas and top with the remaining cheese.  

Cover dish with foil and bake for 20 minutes, or until heated through.    

Remove foil and bake another 5 minutes, until the cheese browns.  

Let stand for 10 minutes before serving.  

Serve with sour cream, guacamole, salsa, and chopped cilantro. 

Source:  Mel's Kitchen Cafe