Over Baked Chicken Fajitas

Chicken Fajitas are one of my favorite meals to order at a restaurant.  I think it’s because of the sizzling they make on the plate when they come out to the table and everyone in the restaurant stares at you. I found this recipe on pinterest and it seemed like a winner to me. This was my first attempt making fajitas on my own at home.

I loved the idea that they were oven baked because anything I can put in the oven and walk away from is my kind of cooking. Preparation for this meal was pretty simple, another plus. The smell was amazing when I pulled the fajitas out of the oven, that alone was reason enough to make them again. They also made the sizzling sound, bonus! They had great flavor to them, not too spicy and the chicken was cooked perfectly.  I highly recommend this dish to anyone who enjoys restaurant fajitas but wants to stay at home to enjoy them!


  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a green and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desired


  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings



Picnic Perfect

Pasta salad is a dish growing up I never would even try but now it is one of my favorite dishes. The thing I like most about pasta salads is that everybody makes there’s a little different. The pasta dressing matches different style of pasta salad which can be Greek, Italian, pizza, chicken, etc and the pasta itself can vary from bow tie or rotini.

Pasta Salad is mostly made in the summer because it the perfect picnic food. It is simple and quick to make. Pasta salad also stores well and makes for easy travel. Below is one of the recipes I found on pinterest that I like for pasta salad.

 If you make this pasta salad or any other recipe for pasta salad I encourage you to make it your own and add/subtract ingredients for your own personal liking. Enjoy!


  • 8 oz. rotini pasta
  • 1 large tomato, peeled and chopped
  • 2-3 medium pickling cucumbers
  • 4-5 small sweet peppers (or 1 whole green bell pepper)
  • 1 roasted red bell pepper
  • 1-2 stalks celery, chopped
  • 2-3 green onions, chopped
  • 3-4 large basil leaves, cut in chiffonade
  • 2/3 cup Italian or other Mediterranean-type dressing
  • ½ tsp. salt
  • ½ tsp. black pepper


  1. Cook the rotini according to the package directions. Drain and rinse well under cold running water. Let the rotini drain while preparing the remaining ingredients.
  2. Add ingredients to a large mixing bowl as you work. Peel, chop and seed a large tomato.
  3. Peel the cucumbers and cut into small cubes.
  4. Remove the stems and seeds from the sweet peppers, chop them and add to the bowl.
  5. Cut the roasted red bell pepper into about ½” pieces and add it, too.
  6. Finely chop the celery and green onions adding them to the bowl with the other vegetables.
  7. Stack the basil leaves, roll up and cut crosswise into ribbon-like shreds. Add to the bowl.
  8. Add the cool, drained pasta to the bowl.
  9. Pour over the dressing.
  10. Add the salt and pepper.
  11. Toss everything together until well mixed.


And twice on Sunday!

White Wine Sangria

sangria wine5This white wine sangria is the perfect drink for that hot summer day. Or if you are like me and want to drink it in February but sit in front of a space heater and pretend it’s a hot summer day! I am not a huge wine drinker but give me a glass of sangria any day of the week and twice on Sunday.

I love this recipe because it is simple to make, taste sweet and delicious and fools me into thinking I am drinking something healthy even though it alcohol. (the fruit has to count for something though).

Ingredient and Directions below! Enjoy!

  • 1 bottle of Sauvignon Blanc 
  • 1/2 litre of club soda (or ginger ale if you like it really sweet … I personally do not) 
  • 2 kiwis 
  • 1/2 cup of raspberries 
  • 2 limes 
  • 1/2 cup of sugar 

Cut the kiwi and the lime into wedges. Pour the wine into a large, preferably glass, pitcher. Add all the fruit and the sugar then mix well. Cover and let it sit in the fridge for at least one hour. When you’re ready to drink, add the club soda and about two handfuls of ice. Mix again and serve immediately.



Breakfast of Champions!

Pumpkin French Toast
Another recipe on French toast, but this time I won’t steer you wrong! This recipe also takes a spin on French toast from making it the traditionally way. All the prep work you do the night before then its ready to cook in the morning. No griddle needed and this way the bread has plenty of time to soak in all the pumpkin goodness. I know I am a sucker for French toast, but I have never been so excited to jump out of bed on at Saturday morning to preheat the oven! This recipe is actually recommended for the fall time, and great for Thanksgiving, but I will be making this breakfast all year round.
The bread soaked up the entire pumpkin flavor and baked for a perfect crust texture. Top this bad boy off with a little maple syrup and you will be in love. I made this recipe for my family and everybody loved it! It also makes great reheats so you can spread the joy for several mornings. Breakfast of Champions!

IngrediePumpkin-french-toast-the-pourpumpkin-french-toast-so-yummynts and Directions below! Enjoy!

  •    3½ – 4½ cups 1-inch bread cubes (depending on type of bread)
  •    7 large eggs
  •    2 cups milk (any kind)*
  •    1 tsp vanilla extract
  •    1½ tsp pumpkin pie spice
  •    ¼ cup pumpkin BUTTER (or ½ cup pumpkin puree)*
  •    3-4 tablespoons brown sugar for topping
  •    nuts, like pecan or walnuts (optional)
  1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
  2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
  3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
  4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.


Don’t Judge this Dish by its Name


Texas Trash

The Super Bowl is right around the corner and parties are sure to be happening all over. Half the people are there for football with the other half for the food. I am a food person for sure. This recipe is a quick, simple appetizer that is sure to be a touchdown! It only requires 6 ingredients and a baking time of 30 min.
This recipe is one of my favorite and will have you hook after your first chip. It’s not overbearing in cream cheese and also gives you opportunity for creativity. You can add several different topping to this dip depending on you and your party guest’s taste buds. (ex: tomatoes, black olives, jalapeno, taco sauce. )
Ingredients and Directions below! Enjoy!

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
 Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
 Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Time to Beef Up!

Beef with Broccoli

This recipe is way better than any beef and broccoli dish you will find on a chinese restaurant menu. The beef is actually beef and the broccoli is fresh! I found the recipe on pinterest and decided to try it mainly because of the broccoli part. Like most kids, I do not eat my veggies like I should, but I do like broccoli and love my red meat. Therefore when I saw this recipe combining the two of them, I knew it would be a winner for my taste buds!
It is a simple meal to prepare, but does take an hour for the beef to marinade. Cooking the meal was fast though, which is always a bonus for me. The beef marinade was delicious and went great when stirred together with the broccoli. I read that you could use frozen broccoli, but I highly recommend using fresh. I think it cooks a lot better. Also be sure to let the meat marinade for the full-time to get the full taste! This recipe will be one I cook over and over again.

Below is the recipe and directions! Enjoy and say goodbye to chinese take out containers!

Marinate ingredients:

1/2 tsp baking soda

1 tsp sugar

1 Tbsp cornstarch

1 Tbsp soy sauce

1 Tbsp water

2 Tbsp vegetable oil

1 1/2 lbs flank steak (cut into thin strips)

Whisk together baking soda, cornstarch, soy sauce, water and vegetable oil. Toss in steak and coat completely. Cover and refrigerate for 1 hour.

1/2 cup soy sauce

2 Tbsp brown sugar

4 cloves garlic, minced

2 Tbsp flour

1 Tbsp sherry

3 Tbsp vegetable oil

2 heads of broccoli, crowns only


1) In a small bowl combind soy sauce, garlic, brown sugar, flour and sherry until smooth. Set aside

2) In a large wok or saute pan heat 2 Tbsp of vegetable oil over high heat until shimmering. Add broccoli and saute 3 min, stirring often. Transfer broccoli to another plate.

3) Careful add the remaining Tbsp of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 min, stirring often until the meat is cooked through. Stir in the broccoli and remaining sauce. Saute one more min and serve.



Want to go South of the Border?

If anyone of you out there are mexican food lovers like me, you must try this recipe for chicken enchiladas!

These chicken enchiladas was a taste of mexico without going south of the border. The chicken was juicy and cooked perfectly. But I must say my favorite part of this dish was the sauce poured on top of the enchiladas. It was not very spicy or over powering any one flavor. The enchiladas also make great leftovers, so don’t be afraid to make plenty!

This pinterest recipe was suggested to me by a friends. It does require a little more time to prepare than my other post, but worth the effort. For a recipe like this though, I suggest doing it with someone else. I think cooking with your friends, roommates or boyfriends is a great way to have fun in the kitchen. If you have fun making your food you will enjoy eating it even more!

Below is the recipe and directions! Enjoy!


10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

2 Tbsp. Corn Starch

2 cups chicken broth

1 Clove of Minced Garlic

1/2 Teaspoon of Salt and Pepper

1 cup sour cream

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Cumin

1 Teaspoon of lime juice

1 Finely Chopped Jalapenos Seeded (Optional)

What To Do

Preheat oven to 350 degrees. Grease a 9×13 pan.

In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.

In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, cumin, onion powder, garlic powder, lime, salt and pepper. Do not let it boil.

Pour mixture over enchiladas and top with the last cup of cheese.

Bake for 25 min – You will want to make sure the cheese has browned.