If you are looking for a fast and extremely flavorful weeknight meal try these oven baked fajitas. The ingredients are probably stuff that you already have in your kitchen which is another bonus.
(I found this recipe on budgetbytes)
Oven Baked Fajitas
1 Tbsp chili powder
1/2 Tbsp paprika (or smoked paprika if you have it)
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 Tbsp corn starch
2 small or 1 large onion
2 medium green bell peppers
1 medium red bell pepper
1 ib chicken breast
2 Tbsp vegetable oil
8 (6 inch) tortillas
1/2 cup sour cream (optional)
1/4 bunch cilantro (optional)
1. Preheat oven to 400 degrees. Mix all ingredients for fajita seasoning in a small bowl and set aside.
2. Cut the onion and peppers into strips and place into a rectangular 9×13 inch casserole dish. You can see I didn’t have any green or red bell peppers so orange it is for tonight! This recipe is very flexible in terms of that as you can add as much or as little as you’d like for the vegetables. Slice the chicken into thin strips and add to casserole dish.
3. Sprinkle seasoning over vegetables and chicken. Drizzle oil and toss with tongs to coat all ingredients. Bake in oven for 35-40 minutes, stirring once halfway through. Squeeze juice from lime over the top after you take it out from the oven.
4. Serve on a paper plate with warm tortillas and top with cilantro, sour cream or anything else that you require on your fajita. (May I suggest drinking a cold beer with it too?) A tu salud!
Okay, so it snowed on Friday. For at least four hours. I thought I was having a nightmare when I first peeked outside. Despite the abysmal weather, my flowers still managed to bloom. If you don’t have any flowers around your yard I highly recommend buying an armful of whatever strikes your fancy at the store and placing them all over your house, pronto! Let’s get this spring back on track.
Make sure you put some in a vase next to your bed. These delicate Lily of the Valley smell like heaven. Kate Middleton had a bouquet of them for her royal wedding. My daughters love the tiny bell shape of each flower. If you would like to plant some, they need a shady spot to grow so the north side of your home would be perfect. Just be aware that they are poisonous so if you have very young children you may want to forgo this idea for the next few years. My cat steers clear of it so she must know it’s bad news.
Or try planting a lilac bush. These smell wonderful too and they are extremely hardy. By hardy, I mean my husband will constantly hit it with the mower and the thing refuses to die. He wasn’t a fan of it initially, but now he realizes it’s not going anywhere.
My husband isn’t a total hater of flowers. He bought these roses for Mother’s Day and they still look as fresh as the day they were cut.
Mother Nature may be the boss who isn’t afraid to show it sometimes, but we can still perk up our moods and our indoor space with some freshly cut blooms.
A few weeks back my brother, Todd and his husband, Greg (who is French!) came to visit. The girls had a great time wearing them out and decorating a crown in honor of the King Cake that Greg was about to prepare for us. This is not your typical New Orleans style King Cake, mind you. This is a light, flaky pastry with almond filling. One other thing to note is that it seemed relatively simple to make as I looked on. Here is the recipe.
King Cake (note: I have converted the measurements to our American way of measuring.)
1/2 cup almond powder (finely crushed almonds)
3.6 Tbl butter at room temperature
1/3 cup granulated sugar 1-3 drops almond extract depending on how much you like
2 puff pastry sheets (Greg used Pepperidge Farm)
In a medium-sized bowl mix one egg with sugar and almond extract.
Add the almond powder. 3. Place the first puff pastry on a sheet of parchment paper. The shape of the pastry must be circular so a large mixing bowl turned upside down and placed over the puff pastry works beautifully. Follow the outline of the bowl with a knife.
Spread almond mixture over the puff pastry. 5. Take an object that is oven safe and place it near the outer edge. Prepare the second sheet puff pastry. Cut the top sheet to match the bottom, then place it over the first sheet. 6. Press the edges together, then take a fork and press the tines around the perimeter of the circle. Cut a few slits in the top to allow air to escape. Greg scored a pretty square pattern on the top. 5. Using second egg, beat it in a bowl and use a pastry brush to cover the top of the cake.
Bake for 30 minutes at 392 degrees. (converted from 200 degrees Celsius) Cake will be golden. 7. Allow cake to cool slightly. Cut into pie pieces and whoever gets the trinket hidden inside is the King for the day. This would taste great with a scoop of vanilla ice cream. Sydney found the trinket in her piece. (We actually just used a pie weight. Boring) Olivia pouted for a minute… …until we switched and let her wear the crown. Sydney then pretended to pout. Give this a try for Father’s Day and let Dad be King. Thank you Greg for the first of many (I hope) lessons in French cooking.