sunset harvest

Sunday, June 17, 2012

Chicken Fajitas the EASY way!

These are amazing!! Found the idea from Holly over at Life as a Lofthouse and I am so glad I tried them right away. This is just a suggestion, no real recipe to go with this one! I started with 3 skinless, boneless chicken breast. If you follow along, you know I like to cut my chicken up pretty small..cooks faster and easier for my little mouths to eat and chew up! Slice up an onion and green pepper, throw them in a gallon size zip lock bag.
 Pour in a bottle this new marinade from Lawry's. Love it. I started this first thing in the morning, I like to let it marinade all day long. 
When your ready, heat up about a TBLS of oil in a skillet. When ready, put in the chicken, onion and pepper mixture in the skillet and cook till chicken is no longer pink. 
Using some soft taco size shells, I put the chicken in a shell with some shredded cheese, rolled up and placed on my indoor grill pan to warm them through. I enjoyed this method of cooking the chicken. I have done fajitas before, where you cook the veggies, remove them, cook the chicken, then add them all back in...but from here on out, this will be the way it is done in our house. Easy and taste great!
The next day for lunch the kids and I used the leftover chicken to make this amazing salad! I warmed up the chicken and put it on top of some iceburg and Romain lettuce. Threw on some cheese, cilantro and sour cream. It was eaten as well as the fajitas the night before. 

Monday, June 11, 2012

BBQ Cups

When you need to make something for dinner that is fast and easy try these little meat filled cups. I found this idea over at Life as a Lofthouse and will be making it again. Next time I may even turn it into a breakfast meal and add egg and sausage.  Start by browning one pound of hamburger meat.
When the meat has cooked, add in about 1/2 cup of your favorite barbecue sauce. Cook for about 5 minutes until heated through. Spray a muffin tin with non stick cooking spray. Take a tube (12oz) of refrigerated biscuits and flatten each biscuit on the counter, just using your hands, then press into the muffin tin.
After each biscuit is in the muffin tin, add in ground beef and sprinkle shredded cheese over the top. Bake for 12-15 minutes at 375 degrees. Remove from oven and using a spoon remove and serve!
I may have filled mine a little high, however they stayed together and tasted great!

Monday, June 4, 2012

Potatoes and Dill

I love red potatoes, new potatoes, "B" size potatoes, whatever you want to call them! I enjoy them on the grill, or in the oven or boiled then sauteed in some butter and garlic. However tonight I wanted to make them using some fresh dill I bought last week. I melted some butter and added some minced garlic, dill, and a little salt. 
Next, dice up the potatoes into bite size pieces and started boiling a pot of water. Just a few inches of water in the pan and then put the steam basket in the pot and covered for about 15 minutes. I tested at about 10 minutes and they were still not as tender as I like. 
 Once they are tender, not mushy remove to a bowl and pour the butter/dill/garlic/salt mixture over the top, and stir to coat. These were a knockout at dinner! My little lady usually just picks at a few potatoes but she inhaled two helpings of these! 
 There were a great addition to tonight's meal of BBQ chicken legs and corn on the cob! Chicken recipe coming up tomorrow! 

Red/Baby/New/"B"/whatever you want to call them/ potatoes and Dill

6-8 medium to small size potatoes, diced

Bring about 1 to 2 inches of water to a boil, making sure that you don't add too much water that it touches the steaming basket. Place potatoes in steam basket and add to pot, cover and cook for 10-15 minutes. 

While potatoes stir together;

3 TBLS melted butter
1 heaping tablespoon fresh chopped Dill
1 tsp. minced garlic
1/4 tsp. salt

When potatoes are fork tender, remove and place in a bowl. Pour butter mixture over potatoes and stir to coat.