May 30, 2012

Oven Baked Chicken Fajitas



Whaaaaat?!........ Oven baked chicken fajitas...who would have thought. I found this recipe via Pinterest, as usual, and the actual recipe is from Real Mom Kitchen. It was a super easy dish to whip up, and only takes 25 minutes to bake in the oven. You could serve these alone, or on a tortilla with delicious toppings such as: salsa, guac, sour cream, cheese, lettuce, or whatever else you can think of.

If you love fajitas, but don't know how to make fancy ones like Mexican restaurants do, then you should definitely try these out. It was a super tasty recipe, and I'll definitely be making it again!

Makes 6 servings.
Bake time: 20-25 minutes

What you'll need:
  • 13 x 9 in casserole dish
  • non-stick cooking spray
  • 1 lb skinless, boneless chicken breasts, cut into strips
  • 2 T vegetable oil
  • 2 t cumin
  • 2 t chili powder
  • 1/2 t dried oregano
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1 red bell pepper, seeded and sliced into strips
  • 1 green bell pepper, seeded and sliced into strips
  • 1 medium white onion, sliced into rings
  • 14.5 oz can of diced tomatoes with green chiles (ex. Rotel)
  • flour tortillas (I bought a pack of 10 Fajita Grande tortillas, which are pictured below for anyone that is interested)

Feel free to skip past the picture demonstration to get straight to the listed directions.

Preheat your oven to 400 degrees F. Coat a 13 x 9 inch casserole dish with non-stick cooking spray.


Place the strips of chicken in the bottom of the casserole dish. 


















In a small bowl, combine the vegetable oil, cumin, chili powder, dried oregano, garlic powder, and salt.


Pour the spice mixture evenly over the strips of chicken, and stir until evenly coated.


Next, dump all your veggies (red and green bell pepper, onion,  and diced tomatoes with green chilies) over the top of the chicken. *I didn't use my entire onion, so I would suggest holding back on a few of the bell pepper strips and onion until you mix the entire dish.* You can always add more veggies before you toss it in the oven.


Toss the veggies in with the chicken until they are coated with the spice mixture. 


Place the dish in the oven and bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.


Serve plain on tortillas, or with additional ingredients such as salsa, guac, sour cream, shredded lettuce, cheese, or anything you may have in mind. We used sour cream, homemade guacamole, shredded lettuce, and cheese on ours. So good! 


------------------------------------------------------------------------------------------------------------


Ingredients:
  • 1 lb skinless, boneless chicken breasts, cut into strips
  • 2 T vegetable oil
  • 2 t cumin
  • 2 t chili powder
  • 1/2 t dried oregano
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1 red bell pepper, seeded and sliced into strips
  • 1 green bell pepper, seeded and sliced into strips
  • 1 medium white onion, sliced into rings
  • 14.5 oz can of diced tomatoes with green chiles (ex. Rotel)
Directions:
  1. Preheat oven to 400 degrees F. Coat a 13 x 9 inch casserole dish with non-stick cooking spray. Place the strips of chicken into the bottom of the casserole dish.
  2. In a small bowl, combine the vegetable oil, cumin, chili powder, dried oregano, garlic powder, and salt. Stir to combine, then pour the mixture over the strips of chicken. Stir the spice mixture into the strips of chicken until evenly coated. 
  3. Place the sliced bell pepper, onion, and can of diced tomatoes over the chicken. *I didn't use my entire onion, so I would suggest holding back on a few of the bell pepper strips and onion until you mix the entire dish.* Stir until combined.
  4. Bake uncovered for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
  5. Remove from oven, and serve on flour tortillas plain, or with additional ingredients of your choice.


Other tasty Mexican dishes that may be of interest to you:

February 19, 2012

Crescent Breakfast Ring


I'm back! For now, at least. It's been 4 months since I've posted a recipe. I've been busy doing things like graduating college, moving to a different town, getting married, and honeymooning. But now I have more free time, so maybe that means more recipe posts.

Here's a super delicious breakfast ring that I found on Bacon Time with the Hungry  Hungry Hypo via Pinterest. Ladies, you've gotta love Pinterest. I've made three of these, all different ways. It's really easy to put together, has minimum ingredients, and always comes out well. Feel free to change up the filling to suit your taste. I recently made two of these for my husband's work: one just like this, and another that was crumbled breakfast sausage, scrambled eggs, and cheese.

Makes 8 stuffed crescent rolls.
Total prep and cook time: 30 minutes or less

October 28, 2011

Chicken Pot Pie

Y'ALL. This stuff is crazy good. It was my first time making chicken pot pie and it turned out perfectly. It was ridiculously easy to make. I made two individual pot pies and they turned out super cute :) The recipe could easily be doubled if you want extras or need to feed more people. I'll definitely be making it several more times during these cold months! I found the recipe via Pinterest (love) and the original post was from culinary.net


Makes 2 large servings (or 4 small servings if you use a pie plate).
Total prep and cook time: 30 minutes


Items you'll need:

  • 1 c of cooked chicken breast, cubed
  • 1 can of cream of chicken soup
  • 9 oz of frozen mixed veggies, thawed
  • 1/2 c milk
  • 1 egg
  • 1 c all purpose baking mix (I used Bisquick)
  • medium size mixing bowl
  • 2 small oven proof bowls (2 cup capacity) OR 1 pie plate
  • cooking spray or vegetable oil
  • small mixing bowl
  • baking pan

September 4, 2011

Texas Trash Snack Mix

This is a very easy mix to throw together and is good to bring to parties, or to keep at home for your own snacking pleasure :)  I made quite a few batches of this last Christmas, but today I'm making it for my fiance's birthday! The boy prefers salty snacks over sweets, so I decided to whip up this Texas Trash Snack Mix using some of his favorite salty snacks. You can basically throw any type of small plain or salty snack into this mix and it'll turn out great (bugles, goldfish, pretzels, nuts, cereal, etc.). The tabasco sauce and cayenne pepper give it a nice kick, which makes it more flavorful and delicious than your average "trash mix". I found the recipe last year at food.com. Hope you enjoy!


Prep time: 10 minutes
Bake time: 1 hour
Makes 9 cups.

August 22, 2011

Chewy Ginger Molasses Cookies


These little cookies are straight up delish. I made them due to a week long gingersnap craving. I've had this recipe bookmarked for a of couple years- it came from  Gimme Some Oven.  These cookies do taste like gingersnaps, but they are soft and chewy. I kept half the batch at home and took the rest to work. They were devoured within 24 hours. Many people have asked me for the recipe, so here it is!


Makes ~33 cookies.
Bake time: 8-10 minutes