Zany and zesty chicken fajitas.

Onions and peppers for the fajitas!

What’s the best way to put together a colorful, zesty pile of fajitas in less than an hour? Follow the recipe below and you’ll whip ’em out in 40 minutes. Thanks to C.K. for the pic above.

Ingredients

  • 1 1/2 pounds boneless, skinless chickenbreasts
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 cloves garlic
  • 1 cup packed cilantro leaves
  • 1/2 jalapeno, seeded
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 large onion, peeled and cut into 1/2 inch slices
  • 1 green bell pepper, seeded and sliced
  • 2 tablespoons olive oil
  • potatoes, cut into 1/2 inch cubes
  • Salt and pepper
  • Cayenne
  • 10 flour tortillas

Directions

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.

Add onions and peppers and cook until they are tender and begin to brown.

In a 9×13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

(Recipe courtesy of the Food Network.)

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Vanilla Bean Beignets with Chocolate Fudge Sauce (via prettygirlscook)

How was your Mardi Gras? Munch on anything good? 🙂

Vanilla Bean Beignets with Chocolate Fudge Sauce In celebration of Mardi Gras I made these beignets. They are light fluffy pillows of fried goodness. Seriously, they are delicious! What makes them even better is the warm chocolate fudge on the side. Enjoy with a cup of Café au lait. Beignets 3/4 cups warm water 1 packet active dry yeast 1/4 cup granulated sugar, plus a pinch Pinch salt 1 large egg 1/2 cup sweetened condensed milk 1 teaspoon vanilla extract seeds from one vanilla bean 3 1/2 -4 c … Read More

via prettygirlscook

Pork ‘n Beans!

Pork and Beans, the A+ version.

Hey peeps, to the left here is the A+ version of what would normally be just your average bowl of pork and beans.

But in this case, you’ll want to add some steamed white rice, lemon pepper, some onions, couple of Roma tomatoes and you’re good to go!

To give this dish a tad bit more color, you can also add two or three jalapenos (remove the seeds if it’s too spicy for you), and hominy.

There aren’t any rules. Btw, the new blog is on Tumblr…and the podcast show, oh! Up in a bit. Glee is on.

Cheddar, bacon, mozzarella toasties.

I made these this morning:

They’re really easy to make. Chop some bacon. Fry it. Set aside some sliced bread. Sprinkle the fried bacon bits on the bread. Layer cheddar cheese and mozzarella on the bacon and toss in the oven until everything’s melted and toasty.

FoodBuzz it Up!

If you aren’t already a member of the vibrant and engaging food community on FoodBuzz, I highly encourage you to take part; bragging rights aside – I discovered 500 friends on that site all within

Pork Scallopini by Ken Canterbury.

the chilly month of January. Funtastico. Who wouldn’t want a family of gluttonous, free-wheeling aspiring chefs who share palatable transcriptions for feasting and pictorial munchie bliss!

Sigh.

Mind you, I don’t mention friends with the flippancy likened to the online association of the virtual associate that so-called social media experts denounce as insular verbally awkward introverts who spend upwards to 85% (<–This number isn’t based on any quantifiable data. Just my fav number for the moment.) of their time fawning over their Photoshopped avatars and making monkey faces from the confines of a greasy computer screen.

Nope.

For the most part, the folks on FoodBuzz are real. They are passionate and honest about their love for food. Whereas music and love purport a universal connection among the world community, great food, the love of food, connects individuals, families, friends, societies, states and nations in the great united states of Foodbuzzinia.

Mmmm, I need some more chocolate.

Crispy Blackberry Delight.

When I was a kid living in Maine…well, it started in Maine and spread to Florida and finally to the state of Washington. Point is, my mom would make this awesome treat called “Quick Cherry Dessert” courtesy of Great American Recipes. W00t.

Life before the oven.

Quick Cherry Dessert was very simple and easy to make, although, as a child I had no freakin’ idea. I had this wonderful fantasy sequence in my mind (I also had a fairly outrageous imagination back then. If my parents weren’t as understanding and patient, I’m quite sure they would have had me see a psychiatrist.) of my mom opening the window and allowing these monstrosities of made-up animals bring her the necessary ingredients at her kitchen window like some kind of Pan’s Labyrinth-like check-out counter minus the pixie-eating dining hall scene.

Okay. I’ll stop there. I think you get it.

Anyways, I’ve taken that recipe, the Quick Cherry Dessert, and turned it into my own with a few modifications.

Obviously, instead of cherries I substituted blackberries. Using strawberries isn’t so bad either. You can also sprinkle the top with powdered sugar instead of brown sugar and Honey Bunches of Oats instead of cornflakes works just as well. Pretty much, this recipe is so easy to make, you can afford to be as creative as you want. Have fun!

Ingredients

2 sticks of butter

2 tablespoons of Baker’s Vanilla Flavor or 1 teaspoon of almond extract

4 eggs

2 cups of all-purpose flour

2 teaspoons of baking soda

1 can of blackberries (pie filling) or fresh strawberries or canned cherries

Brown sugar (you know you taste so good!) or powdered sugar

2 cups of cornflakes or whatever 😀

Whipped cream

Preparation

1. In a large mixing bowl, cream together the butter and sugar. Add the eggs and beat until the mixture is fluffy and light.

2. Add the vanilla flavor and stir in the flour and baking powder. Mix until smooth.

3. Butter a 13-by-9-inch cake pan. Turn the mixture into the pan.

4. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Or pour the pie filling in an S-shaped form over the cake or letter that you see fit.

5. Bake at 350 degrees F for 45 to 50 minutes or until golden and cake tests done. Filling will sink into the cake while baking.

6. Cut into 16 pieces…or less.

7. You can place the bottom side up on the serving plate. Dust with brown sugar if used and spoon whipped cream if desired.

Yay, for you!

Bajan Steamed Flying Fish.

Steamed Flying Fish and Coo-Coo by Anne-Marie Whittaker.

As Anne-Marie Whittaker mentions on CaribSeek Recipes, “Steamed Flying Fish and Coo-Coo is the national dish of Barbados. No visit to that island would be complete without a taste of this treat.”

I whole-heartedly agree. Although Bequia and Young Island (two of the many islands of St. Vincent and the Grenadines) aren’t exactly Barbadian, I had the pleasure of eating flying fish in both locations. Flying fish is a staple you will find in many dishes throughout the Caribbean.

Three recipes & Super Bowl recommendations from Epicurious.

It’s a major bummer that I’m unable to share pictures of my latest (and my mom’s) concoctions in the kitchen, those being a three-cheese lasagna, a splendid pot of pork sinigang, and beef, squash and zucchini stew.

However, if you click on the links above, you can read the recipes on those pages and follow the similar steps and ingredients that my mom and I did for providing each meal. Enjoy!

Chefs' Super Bowl Recipes by Epicurious writer Lauren Salkeld.

P.S. For this upcoming Super Bowl, I’ve found some awesome tips and recipes on Epicurious that you may find quite interesting and tantalizing towards your taste buds. You don’t have to be a crazed fan of the Pittsburgh Steelers or the Green Bay Packers to truly satisfy your hunger on Sunday, February 6th. So when the time comes and everybody’s watching that pigskin getting tossed around in Texas, eat up!

Quail Scotch Eggs (via Trissalicious)

I’ve had quail, eggs, and Scotch all on separate occasions, but “Quail Scotch Eggs” as a combination? 😀

Quail Scotch Eggs I was introduced to Scotch Eggs by Rie, a dear family friend.  I met her through my older sister who was in the same mother’s group and over the years we’ve come to think of her as a sister too.   She took the scotch eggs to a dinner hosted by my sister one night and  I couldn’t help but think that whoever invented them was genius.  Here was a lit … Read More

via Trissalicious

Casey makes a Sunday Roast.

Casey: Chuck Roast or Sunday Roast.. using a dutch oven pan, put the meat in and smother it with garlic.  Add cut onions and baby carrots along with a couple of bay leaves on top.  Add water till it’s at the top of the roast then splash some worcestershire sauce on top.  Cover and bake at 350 for about 2 and a half hours..

Serve with mash potatoes and/or bread.

Anthony: I will post the final product after the roast is finished. 🙂

Roast!