Oven Roasted Chicken Veggie Fajitas

Yesterday I wanted to make a kind of Mexican dinner so I started searching for something easy and light. I love tacos, burritos, quesadillas and so on.... I checked to see if I had tortillas and all the ingredients that this recipe needed and the only thing I was missing was the red pepper which wasn't really important.

I can't go on without telling you guys that I will be making sourdough bread pretty soon, yes!!!! I'm so excited about my bread machine and trying new things in it. Yesterday I made the starter which is the sourdough (yes it already smells sour in my kitchen but my husband loves it and is looking forward to trying the bread)

Yes, I know it looks gross but I will show you when I make my bread and then you will tell me if it looks gross or what.

Now back to our main purpose, our chicken fajitas recipe and yummy pictures. I followed this recipe step by step and the only thing I added was corn in place of the red peppers. It needed to look pretty and colorful.

SEASONING

1 Tbsp chili powder

½ Tbsp paprika

½ tsp onion powder

¼ tsp garlic powder

¼ tsp cumin

⅛ tsp cayenne pepper

1 tsp sugar

½ tsp salt

½ Tbsp corn starch

FAJITAS

2 small (or 1 lg.) onion

2 medium green bell peppers

1 medium red bell pepper

1 lb. chicken breast*

2 Tbsp vegetable oil

1 medium lime

8 (6-inch) tortillas

½ cup sour cream (optional)

¼ bunch cilantro (optional)

Instructions

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning.

Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Looked so good and tasted delicious!!!! I didn't have sour cream for the dollop, but to be honest it really didn't need it. Definitely will be making this again. 

Hope you get to make this and enjoy it as much as we did. 

Pumpkin Cream Cheese Bars

Autumn is here and so are the pumpkins!!!! So let's make some yummy desserts out of those big orange fruits.
Husband is not a fan of pumpkin but he gave me the green light to make these dessert  and maybe, just maybe he'll like the way I made it. So my fingers are crossed and praying he not just like them but love them.

Here is the recipe followed by some yummy pictures.

Ingredients

FILLING

8 oz. cream cheese, softened

1/4 cup sugar

1 egg

BATTER FOR BARS

1 cup canned solid pack pumpkin

1 cup sugar

1 egg

1/3 cup vegetable oil

1 cup all-purpose flour

1 tsp. pumpkin pie spice 

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup chopped pecan pieces

Instructions:

Preheat oven to 375° and spray a 9x13" baking pan with PAM or Baker's Joy. Set aside.

For filling, whisk together softened cream cheese, sugar and egg. Mix with a hand mixer until well-blended and smooth. Set aside.

 For batter, combine pumpkin, sugar, egg and oil in medium mixing bowl. Mix well.

Stir in flour, pumpkin pie spice, baking powder, baking soda, & salt. Mix well to combine.

Pour batter into prepared baking dish, and spread to cover bottom of pan.

Drizzle the cream cheese mixture over the batter. Cut through the batter with a knife or spatula, to make a marbled effect w/ the cream cheese mixture. Do this a second time, going in the opposite direction [i.e., if you go side to side the first time, go up and down the second time]. When doing the marbling, be cautious and don't let your knife drag or touch the bottom of the baking dish.

Sprinkle with the chopped pecans.

Bake 25 - 28 minutes, or until a cake tester comes out clean.

Cool the entire pan of bars then cut into squares.

And now a close up of these delicious treats!!!

Can you tell they are moist? Yes!!!! they are very moist and delicious. Let see what the hubby thinks about them. 

They are sooooo easy to make, you should definitely try making them. 

Homemade Smothered Burritos

We love Taco Bell, and a couple weeks ago my husband had a smothered burrito from there. I saw how he enjoyed it that it made me want to make it for him.
Yes, it took several weeks but I made it and he enjoyed it a lot.

Here it is!!! My work of art and here is the recipe.

1 pound lean ground beef (I used shredded pork loin)

 1 cup chopped onion

 2 large garlic cloves, minced

 2 teaspoons chili powder

 1 teaspoon ground cumin

 1/2 cup taco sauce

 1 (16 ounce) can fat-free refried black beans

 6 (10 inch) flour tortillas

 3/4 cup Daisy Brand Sour Cream (optional)

 1 1/2 cups finely shredded Mexican cheese blend

1 can enchilada sauce

½ cup cheese

Directions:

Cook the ground beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until thoroughly cooked, stirring frequently; drain. Add the onion, garlic, chili powder, cumin and taco sauce to the meat and stir. Cook for 5 minutes or until thoroughly heated and the vegetables are tender, stirring frequently.

Spread 1/3 cup of refried beans on the bottom 1/3 of each tortilla, leaving 1-inch around bottom and edges. Spoon 1/3 cup of the meat mixture over beans. Top the meat with 1 tablespoon of sour cream and 1/4 cup of cheese. Start rolling up from bottom, enfolding the filling. Fold in the sides and continue rolling up.

Heat the oven to 375 degrees. Spray all sides of the burritos with cooking spray. Place burritos on a cookie sheet, seam sides down. Bake for 12 to 14 minutes or until thoroughly heated and browned, turning over once.

After they are done pour enchilada sauce on them and cheese (as much as you want) and put it again in the oven for about 5-7 minutes. Top with dollops of the remaining sour cream.

Note: I didn't use the chili powder and cumin because the taco seasoning was enough for me. 

Enjoy it!!!! Believe me, it was awesome I even have one left over for lunch today.