Steak Fajitas (or chicken!)

I've been getting some awesome fajita vegetable packs from Bountiful Baskets the last couple of weeks.  So we've been eating a lot of fajitas!  And I'm not complaining.  My mouth is watering just thinking about them!

 

The marinade for the meat is out of this world.  We've used both chicken and steak & I can't decide which I liked better, they are both awesome in the marinade.  And the peppers & onions...oh my!  They are to die for!  I could just eat them without any meat!

 

Steak Fajitas

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1 1/2-2 pounds steak or chicken
1/2 cup lime juice (from the bottle)
2/3 cup water
4 tablespoons canola oil
4-5 cloves garlic, minced or pressed
2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 tablespoon liquid smoke
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 large onion, thinly sliced
1 1/2 red bell pepper, sliced
1 1/2 green bell pepper, sliced

Cut meat into strips, about 1/2" wide by 3" long...approximately.:)  Combine lime juice, water, oil, garlic, vinegar, soy sauce, liquid smoke & spices.  Reserve about 1/4-1/2 cup marinade and keep in the fridge.  Place meat in a large Ziploc bag.  Pour the marinade over the meat and refrigerate for at least 4 hours, but preferably overnight.

Grill meat over medium high heat.  During the summer this is perfect, but during the winter you could use an inside grill (like a George Foreman), or broil them in your oven, or pan fry them.

While the meat is cooking, slice peppers & onions.  Don't they look gorgeous?!

When you're done slicing, begin to saute your peppers & onion in a large skillet with the reserved marinade.  Cook until the peppers are crisp-tender, about 7-9 minutes.

When the meat is done, add it to the peppers & onions.

Serve immediately.

 

 

We love these with some fresh guacamole (my favorite way to make guac is just to mash avocado with some lime juice, salt, pepper and garlic powder to taste!), Garden Fresh Salsa, sour cream, and cheese on either flour or corn tortillas (depending on which child you are:)).  And of course we always serve this with Caleb's (oldest son) favorite Spanish Rice!!



Chicken Tortilla Soup

This has become our favorite soup these last couple of weeks...we've actually had the soup twice and just the chicken 2 other times!!  I've got the page number in the cookbook memorized, if that tells you something!  The chicken is so tender and flavorful...it's hard not to eat it all before it goes into the soup!  This one is a new family favorite!

Chicken Tortilla Soup

Recipe from Our Best Bites

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Grilled Taco Chicken:

1 pound boneless, skinless chicken breasts

2-3 juicy limes (we left this out because of diet restrictions, but bet it would be even better with it!)

1-2 tablespoons red wine vinegar (we also used apple cider vinegar with success!)

3 cloves garlic, minced or pressed

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Place chicken breasts in a heavy duty zip-lock bag.  Squeeze limes over chicken.  Add vinegar and the minced garlic.  Seal the bag and shake to distribute juices.  Marinate for 4-8 hours (we even just marinated for 2 hours and they turned our great)...I'm telling you, you just can't go wrong with this recipe!

Preheat grill to medium-high heat (about 400 degrees).  Combine chili powder, cumin, salt, and pepper in a small bowl.  Remove chicken from the bag and discard the used marinade.  Rub the spices into the chicken.  Place the chicken breast on the hot grill.  Grill for about 7 minutes and then turn and grill for another 5-7 minutes.  (or check it with a meat thermometer...chicken should reach at least 160 degrees in the middle of the thickest part of the breast.)  Remove from the heat and let set while you prepare the soup.

1 recipe Grilled Taco Chicken (above:))

1-2 tablespoons olive oil

1 large onion, chopped

6 cloves garlic, minced or pressed

1-2 jalapeno peppers, minced

4 (15 ounce) cans of chicken broth

1 (15 ounce) can diced tomatoes

1/4 cup fresh lime juice (3-4 limes)...again we left this out!

1/4 cup chopped cilantro

1 teaspoon kosher salt

1/4 teaspoon black pepper

Garnishes: crumbled Cotija or shredded pepper jack cheese, additional cilantro, avocado, lime wedges, and tortilla strips

In a large stockpot, heat oil over medium heat.  Add chopped onion and saute for 3-4 minutes.  Add the garlic and jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant.  Add chicken broth and tomatoes and bring to a boil.  Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside.  Start preparing the toppings: grate or crumble the cheese, chop the cilantro, and cut up the avocado.  Also, cut the chicken into cubes.  Right before serving, add lime juice, cilantro, and chopped chicken to the soup.  Season with salt and pepper to taste.  Ladle soup into bowls and add desired toppings.

I know it's a longer one, but it really comes together quickly and is SO WORTH IT!!!

Italian Chicken and Vegetable Skewers

For those who don't know...it's diet time here at our house!:(  We (Tony--the hubby--and I) did a little too much bingeing this summer and need to get back in the habit of eating wonderful HEALTHY foods.  This skewer was so perfect for our diet and is really good!  I don't think you can actually count it as a diet food, but it fit within our boundaries and was so delicious!  We will make this one even when not dieting!

Italian Chicken and Vegetable Skewers

Recipe adapted from Our Best Bites

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(sorry it's not the best picture...it actually was taken with my phone!!  Our camera is having issues...we need to replace it...anyone have some good suggestions on what kind to buy that will take fabulous food photo's???)

2 large boneless, skinless chicken breasts, cut into bite size pieces

1 bottle of fat-free Italian dressing (or your favorite homemade recipe)

1 medium yellow squash, cut into bite size pieces

2 bell peppers, various colors, cut into bite sized pieces (we used green & purple...found at the produce stand down the street...really good!)

1 small red onion, cut into chunks

2 tomatoes, cut into chunks (we used 2 red tomatoes & then some yellow pear tomatoes)

12 white mushrooms, cut in half

Place your cut up chicken in a shallow dish and pour half of the bottle of Italian dressing over the top.  Cover and let marinate in the fridge for 2-3 hours. 

Gently toss the vegetables with the other half of the Italian dressing. Set aside.

Thread the meat and veggies onto some skewers.  There will be more veggies than meat.  A good rule is to do 3 veggies and then meat, 3 veggies then meat...etc.:)  TIP: If you are using bamboo skewers you can soak them in water for 30 minutes before use so they don't burn when you put them on the grill.  I would recommend investing in some metal ones though...whether or not I soak my skewers they always end up burning.  But, they taste good either way!:)

Preheat your grill to about 400 degrees.  Cook the skewers for about 10-12 minutes turning at the half way point, or until the chicken is done and the veggies are tender-crisp. 

Enjoy...these were wonderful!!

The Perfect Burger!

This burger is so wonderful!  It would be a great addition to anyone planning on turnin' on the grill this weekend for Father's Day!  It gets the man in my life's approval, so I'm pretty sure all the MEN out there will LOVE this one! (don't worry gals...you'll love it too...Promise!):)  The seasonings give the burger just the perfect amount of zip!

The Perfect Burger!

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1 egg

2 tablespoons chili sauce

1 teaspoon dried minced onion

1 teaspoon prepared horseradish sauce

1 teaspoon worcestershire sauce

1 tablespoon ranch mix powder

1/2 teaspoon kosher salt

dash pepper

1 pound lean ground beef (we think 93% is the best!)

In a large bowl beat the egg slightly.  Add the chili sauce, onion, horseradish sauce, worcestershire sauce, ranch, salt & pepper.  Stir to combine.  Crumble the beef over the mixture and mix well.  I always get my hands in there to make sure it is thouroughly mixed, but if the feel of raw meat makes you sick you can use a spoon, just make sure the egg mixture is mixed well with your meat.  That will help the burger stay together instead of crumble on the grill!:)  Shape into 4 patties about 3/4 inch thick and place on wax paper.  Put in the frige for about 30 minutes before grilling.

Grill over medium heat for 5-7 minutes on each side or until done to your liking.  Serve on buns with whatever you like.

This is what we like:):

guacamole

red onion, sauteed

ketchup

mustard

lettuce

pickles

tomato

cheese (havarti is heavenly...my favorite!)

bacon (didn't have it this time, but we do love it!)

It's always a tough job getting my jaws to open wide enough to fit all that deliciousness in, but it is so worth it!!

Completo's (Chilean Hot Dog) for Save the Children!

Frigidaire and Jennifer Garner are hitting the field at the Stain Games this week in support of Save the Children's efforts to promote healthier lifestyles for children living in poverty. You can join in the fun from home by taking a virtual swing at http://www.maketimeforchange.com/. When you do, Frigidaire will donate up to $1 to Save the Children. Plus, to help spread the word, everyone who participates will be entered for a chance to win a new Frigidaire Affinity washer and dryer featuring Ready Steam™.

Foodbuzz has also asked it's featured publishers to post a healthy summer baseball recipe to help create awareness of the Save the Children Campaign & the Stain Games.  So with that we started thinking of what foods baseball and summer remind us of...we came up with HOT DOGS!!  But hot dogs (especially those yummy chili cheese dogs) can be not soon the healthy side.  But this is a great recipe for making that dog yummy & healthy for your children!

Not only are these healthy but they are so stinkin' good!!  I'd never been much of a hot dog fan until I met this hot dog!!  My little brother Brandon served a mission in Chile and came home and introduced us all to these dogs.  He says they're not the same as what they have in Chile, but they sure are the best hot dog I've ever had!!  They are perfect for spring and baseball season...I always crave them this time of year!!

Completo's (Chilean Hot Dog)

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Hot dogs (preferably all beef or turkey...light would be great too!), grilled to your liking

Homemade or Deli Hot Dog Rolls (whole grain is SOOO good with these!!)

Guacamole (recipe below)

Sweet Pickle Relish

Diced Tomatoes

Ketchup

Mustard

Shredded cheese (preferably light!)

How to make the perfect Guacamole for Completo's:

2 ripe avocados

Dash of freshly ground black pepper

1/2 teaspoon freshly grated coarse salt

2 teaspoons lime juice

1/4 teaspoon garlic powder

Cut avocados in half and remove the pit.  Scoop out the avocado with a spoon and put into a medium sized bowl.  Mash the avocado with a fork until the desired consistency (I like mine a little on the chunky side, but you can mash it really smooth if you like).  Add the salt & pepper, lime juice, and garlic powder and mix to combine.  Serve immediately or it will brown on you...still is good, just doesn't look as appetizing!:)

So here's how you build your completo:

Take you bun and put a dog in it.  Then top it with some pickle relish & then a couple of Tablespoons of guacamole.  Next you want to put your diced tomatoes on...you want to put them on right after the guacamole because they will "stick" to it and not fall off!  Next put on your ketchup & mustard and then sprinkle on some cheese! 

My kiddo's even like these and they are so much better for you than chili cheese dogs (and so much better in my opinion!)

Hope you enjoy & don't forget to go take a "virtual swing" for Save the Children at http://www.maketimeforchange.com/!!  Thanks!!

Aloha-Soyu Marinade (Hawaiian Beef)

OK, so much for my promise!! I'm just barely getting back around to cooking (and just because it was Father's Day!:)). So this recipe I got from my sister-in-law Candy. They use the Aloha soy sauce straight from Hawaii, but I didn't have axcess to that so I just used regular soy sauce and I really couldn't tell a difference...it was still really yummy!

Aloha-Soyu Marinade (Hawaiian Beef)

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1/2 cup water

1 cup aloha soyu sauce (or just the regular stuff)

3 Tablespoons garlic, minced

1 cup sugar

2 Tablespoons ground ginger
2 lbs (or so) beef roast (any kind), sliced 1/4 inch thick

Stir together the sugar and ginger. Add the rest of the ingredients and then pour marinade over 1/4 inch sliced beef and let sit overnight.

The beef we got was sliced a little too thick, they look like steaks!! But it still soaked up the marinade really well and was still really good. This beef is perfect for sandwiches too, and I'm guessing it would make some awesome quesadillas. I'm going to have to try that! Also, I bet chicken marinaded in this would be awesome as well! (I was right...it is delicious!!!:))