Authentic Chicken Fajitas with Homemade Seasoning
Authentic Chicken Fajitas with Homemade Seasoning Poultry Dishes These authentic chicken fajitas with homemade seasoning are a crowd-pleasing Tex-Mex classic. Tender strips of chicken are marinated in a flavorful spice blend and grilled to perfection with onions and peppers. Serve with warm tortillas and your favorite toppings for a delicious and satisfying meal. satisfying meal. Ingredients For the Homemade Seasoning: 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper Salt and black pepper, to taste For the Fajitas: 1 pound boneless, skinless chicken breasts, sliced into thin strips 2 tablespoons vegetable oil 1 red bell pepper, sliced 1 green bell pepper, sliced 1 onion, sliced 8-10 flour tortillas Toppings (optional): shredded cheese, sour cream, guacamole, salsa, chopped cilantro, lime wedges Instructions In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to make the homemade seasoning. In a large resealable bag, add the sliced chicken and 1 tablespoon of the homemade seasoning. Seal the bag and toss to coat the chicken evenly. Marinate in the refrigerator for at least 30 minutes. Preheat the grill or a grill pan over high heat. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced onions and peppers and cook for 5-7 minutes, or until tender. Remove the chicken from the bag and discard the excess marinade. Add the chicken to the skillet with the onions and peppers and cook for 6-8 minutes, or until cooked through. Warm the tortillas according to package instructions. Serve the chicken fajitas hot with warm tortillas and your favorite toppings. These authentic chicken fajitas with homemade seasoning are a crowd-pleasing Tex-Mex classic. Serve with warm tortillas and your favorite toppings for a delicious and satisfying meal. MORE TO DISCOVER Beef Bourguignon with Red Wine, Mushrooms, and Bacon Delectable Stuffed Mushroom Caps Vegetarian Lasagna with Spinach and Ricotta Slow-Cooked Beef Ragu with Polenta Moroccan-style Chicken Tagine with Olives and Preserved Lemon Creamy Cauliflower Soup with Crispy Prosciutto Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Korean-style Beef Bulgogi Sauteed Spinach with Garlic and Lemon Authentic Chicken Fajitas with Homemade Seasoning Classic Pork Schnitzel with Lemon and Capers Grilled Salmon with Mango Salsa Grilled Lamb Chops with Mint Chimichurri Sauce Chocolate Peanut Butter Swirl Bars Chicken Bruschetta Spicy Grilled Shrimp Skewers with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Classic Meatloaf with Homemade Ketchup Glaze Buffalo Chicken Macaroni and Cheese Pad Thai with Shrimp and Tofu Roasted Beet and Goat Cheese Salad with Candied Walnuts Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Spicy and Smoky Chipotle Black Bean Soup Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Grilled Chicken Caesar Salad with Homemade Dressing Grilled Mahi-Mahi with Mango Salsa Mushroom Risotto with Parmesan and Truffle Oil Classic French Onion Soup with Gruyere Croutons Vegan Pad Thai with Tofu and Vegetables
Pad Thai with Shrimp and Tofu
Pad Thai with Shrimp and Tofu Seafood Dishes This classic Pad Thai recipe with shrimp and tofu is a delicious and satisfying dish that’s perfect for a quick and easy dinner. Packed with tender rice noodles, juicy shrimp, crispy tofu, and a tangy sauce, this dish is sure to be a hit. Ingredients 8 ounces rice noodles 1/2 pound shrimp, peeled and deveined 1/2 cup firm tofu, cubed 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons tamarind paste 2 tablespoons fish sauce 2 tablespoons brown sugar 1 tablespoon Sriracha sauce 1/4 cup water 1 egg, beaten 1/2 cup bean sprouts 2 scallions, chopped 1/4 cup roasted peanuts, chopped 1 lime, cut into wedges Instructions Cook the rice noodles according to package instructions. Drain and set aside. In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, Sriracha sauce, and water to make the sauce. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes, or until pink and cooked through. Remove the shrimp from the skillet and set aside. Add the cubed tofu to the skillet and cook for 2-3 minutes, or until crispy. Remove the tofu from the skillet and set aside. Add the beaten egg to the skillet and scramble until cooked through. Add the cooked rice noodles to the skillet and pour the sauce over the top. Toss to coat evenly and cook for an additional 2-3 minutes, or until heated through. Add the cooked shrimp, crispy tofu, bean sprouts, and scallions to the skillet and toss to combine. Remove the skillet from the heat and sprinkle with chopped peanuts. Serve hot with lime wedges on the side. This classic Pad Thai recipe with shrimp and tofu is a delicious and satisfying dish that’s perfect for a quick and easy dinner. MORE TO DISCOVER Pad Thai with Shrimp and Tofu Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Classic Pork Schnitzel with Lemon and Capers Spicy and Smoky Chipotle Black Bean Soup Grilled Salmon with Mango Salsa Roasted Beet and Goat Cheese Salad with Candied Walnuts Beef Bourguignon with Red Wine, Mushrooms, and Bacon Chocolate Peanut Butter Swirl Bars Creamy Cauliflower Soup with Crispy Prosciutto Vegetarian Lasagna with Spinach and Ricotta Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Grilled Chicken Caesar Salad with Homemade Dressing Vegan Pad Thai with Tofu and Vegetables Classic French Onion Soup with Gruyere Croutons Buffalo Chicken Macaroni and Cheese Sauteed Spinach with Garlic and Lemon Grilled Mahi-Mahi with Mango Salsa Mushroom Risotto with Parmesan and Truffle Oil Delectable Stuffed Mushroom Caps Roasted Rack of Lamb with Rosemary and Garlic Chicken Bruschetta Spicy Grilled Shrimp Skewers with Mango Salsa Grilled Lamb Chops with Mint Chimichurri Sauce Moroccan-style Chicken Tagine with Olives and Preserved Lemon Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Classic Meatloaf with Homemade Ketchup Glaze Slow-Cooked Beef Ragu with Polenta Korean-style Beef Bulgogi
Vegan Pad Thai with Tofu and Vegetables
Vegan Pad Thai with Tofu and Vegetables Vegan This vegan pad Thai with tofu and vegetables is a healthy and delicious dish that’s perfect for a quick and easy weeknight meal. Packed with colorful veggies, crispy tofu, and flavorful sauce, this dish is a vegan twist on the classic Thai recipe. Ingredients 8 ounces rice noodles 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, minced 1 red bell pepper, sliced 1 cup snow peas 1 cup carrots, sliced 1 cup broccoli florets 1 cup firm tofu, cubed 1/4 cup roasted peanuts, chopped 1 lime, cut into wedges 2 tablespoons chopped fresh cilantro 2 tablespoons chopped scallions For the Sauce: 1/4 cup soy sauce 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon tomato paste 1 tablespoon Sriracha sauce 1 tablespoon lime juice Instructions Cook the rice noodles according to package instructions. Drain and set aside. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, tomato paste, Sriracha sauce, and lime juice to make the sauce. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, or until softened. Add the red bell pepper, snow peas, carrots, and broccoli to the skillet and cook for 5-7 minutes, or until tender. Push the vegetables to the side of the skillet and add the cubed tofu. Cook for 2-3 minutes, or until crispy. Add the cooked rice noodles to the skillet and pour the sauce over the top. Toss to coat evenly and cook for an additional 2-3 minutes, or until heated through. Remove the skillet from the heat and sprinkle with chopped peanuts, fresh cilantro, and scallions. Serve hot with lime wedges on the side. This vegan pad Thai with tofu and vegetables is a healthy and delicious dish that’s perfect for a quick and easy weeknight meal. MORE TO DISCOVER Sauteed Spinach with Garlic and Lemon Slow-Cooked Beef Ragu with Polenta Vegan Pad Thai with Tofu and Vegetables Vegetarian Lasagna with Spinach and Ricotta Korean-style Beef Bulgogi Grilled Chicken Caesar Salad with Homemade Dressing Grilled Lamb Chops with Mint Chimichurri Sauce Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Salmon with Mango Salsa Grilled Mahi-Mahi with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Delectable Stuffed Mushroom Caps Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Mushroom Risotto with Parmesan and Truffle Oil Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs
Beef and Broccoli Stir-Fry with Garlic Ginger Sauce
Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Beef Dishes This beef and broccoli stir-fry with garlic ginger sauce is a quick and easy weeknight meal that’s both healthy and delicious. Thinly sliced beef is stir-fried with tender broccoli florets and served in a flavorful garlic ginger sauce that’s made from scratch. Ingredients 1 pound flank steak, sliced thinly against the grain 3 tablespoons soy sauce, divided 1 tablespoon cornstarch 2 tablespoons vegetable oil, divided 4 cloves garlic, minced 1 tablespoon grated fresh ginger 2 cups broccoli florets 1/2 cup beef broth 1 tablespoon honey 1 tablespoon rice vinegar 1 tablespoon sesame oil Salt and black pepper, to taste Instructions In a medium bowl, whisk together 2 tablespoons of soy sauce and cornstarch. Add the sliced beef and toss to coat evenly. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the beef to the skillet and stir-fry until browned and cooked through, about 3-5 minutes. Remove the beef from the skillet and set aside. Add the remaining tablespoon of vegetable oil to the skillet. Add the garlic and ginger and stir-fry for 30 seconds. Add the broccoli to the skillet and stir-fry for 2-3 minutes, or until tender. In a small bowl, whisk together the beef broth, honey, rice vinegar, sesame oil, and remaining tablespoon of soy sauce. Pour the sauce into the skillet and stir to combine. Bring the sauce to a simmer and cook for 1-2 minutes, or until thickened. Return the beef to the skillet and stir to coat in the sauce. Season with salt and black pepper to taste. Serve the stir-fry hot with steamed rice or noodles. This beef and broccoli stir-fry with garlic ginger sauce is a quick and easy weeknight meal that’s both healthy and delicious. MORE TO DISCOVER Grilled Lamb Chops with Mint Chimichurri Sauce Vegetarian Lasagna with Spinach and Ricotta Grilled Mahi-Mahi with Mango Salsa Slow-Cooked Beef Ragu with Polenta Korean-style Beef Bulgogi Delectable Stuffed Mushroom Caps Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Sauteed Spinach with Garlic and Lemon Mushroom Risotto with Parmesan and Truffle Oil Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Grilled Chicken Caesar Salad with Homemade Dressing Grilled Salmon with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Roasted Beet and Goat Cheese Salad with Candied Walnuts
Mushroom Risotto with Parmesan and Truffle Oil
Mushroom Risotto with Parmesan and Truffle Oil Vegetarian This creamy mushroom risotto with Parmesan and truffle oil is a luxurious and flavorful dish that’s perfect for a cozy night in. The risotto is made with Arborio rice, sautéed mushrooms, white wine, and vegetable broth, and is finished with freshly grated Parmesan cheese and a drizzle of truffle oil. served with a refreshing mint chimichurri sauce. Ingredients 4 cups vegetable broth 2 tablespoons unsalted butter 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, minced 1 pound mushrooms, sliced 1 1/2 cups Arborio rice 1/2 cup white wine 1/2 cup freshly grated Parmesan cheese 1 tablespoon truffle oil Salt and black pepper, to taste Fresh parsley, chopped (optional) Instructions In a medium saucepan, heat the vegetable broth over medium-low heat. In a large skillet, melt the butter and olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms to the skillet and cook until browned and tender, about 8-10 minutes. Remove from heat and set aside. Add the Arborio rice to the skillet and stir to coat with the onion and mushroom mixture. Add the white wine to the skillet and stir until the liquid has been absorbed. Begin adding the vegetable broth to the skillet, 1/2 cup at a time, stirring constantly and waiting until the liquid has been absorbed before adding more. Continue adding the broth and stirring until the rice is tender and creamy, about 20-25 minutes. Remove the skillet from the heat and stir in the Parmesan cheese and truffle oil. Season with salt and black pepper to taste. Serve the risotto hot, garnished with chopped parsley if desired. This creamy mushroom risotto with Parmesan and truffle oil is a luxurious and flavorful dish that’s perfect for a cozy night in. MORE TO DISCOVER Roasted Beet and Goat Cheese Salad with Candied Walnuts Slow-Cooked Beef Ragu with Polenta Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps Mushroom Risotto with Parmesan and Truffle Oil Korean-style Beef Bulgogi Grilled Lamb Chops with Mint Chimichurri Sauce Vegetarian Lasagna with Spinach and Ricotta Sauteed Spinach with Garlic and Lemon Grilled Salmon with Mango Salsa Grilled Mahi-Mahi with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon
Grilled Salmon with Mango Salsa
Grilled Salmon with Mango Salsa Seafood Dishes Grilled salmon with fresh and zesty mango salsa is a perfect summer dish that is both healthy and flavorful. This dish is made with grilled salmon fillets topped with a sweet and tangy mango salsa, packed with the flavors of fresh cilantro, lime juice, and red onion. Ingredients 4 salmon fillets 2 tablespoons olive oil Salt and black pepper, to taste 2 ripe mangoes, peeled and diced 1/4 cup red onion, finely diced 1/4 cup fresh cilantro, chopped 2 tablespoons lime juice 1 tablespoon honey 1 jalapeno pepper, seeded and minced Instructions Preheat the grill to medium-high heat. Rub the salmon fillets with olive oil and season with salt and black pepper. Place the salmon on the grill skin-side down and cook for about 5-6 minutes, or until the skin is crispy and the flesh is opaque. Meanwhile, in a medium bowl, mix together the mangoes, red onion, cilantro, lime juice, honey, and jalapeno pepper to make the salsa. Carefully remove the salmon from the grill and place on a serving platter. Top each fillet with a generous spoonful of the mango salsa. Serve immediately and enjoy! Grilled salmon with fresh and zesty mango salsa is a perfect summer dish that is both healthy and flavorful. MORE TO DISCOVER Slow-Cooked Beef Ragu with Polenta Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Salmon with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Grilled Lamb Chops with Mint Chimichurri Sauce Roasted Beet and Goat Cheese Salad with Candied Walnuts Delectable Stuffed Mushroom Caps Sauteed Spinach with Garlic and Lemon Korean-style Beef Bulgogi Grilled Mahi-Mahi with Mango Salsa Grilled Chicken Caesar Salad with Homemade Dressing
Vegetarian Lasagna with Spinach and Ricotta
Vegetarian Lasagna with Spinach and Ricotta Vegetarian Layers of pasta, spinach, and creamy ricotta cheese make this vegetarian lasagna a delicious and satisfying meal. Baked with marinara sauce and mozzarella cheese, it’s a classic comfort food that’s perfect for family dinners or entertaining. served with a refreshing mint chimichurri sauce. Ingredients 12 lasagna noodles 2 tablespoons olive oil 1 onion, diced 4 cloves garlic, minced 2 cups fresh spinach, chopped 2 cups ricotta cheese 1 egg 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 3 cups marinara sauce 2 cups shredded mozzarella cheese Instructions Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions, then drain and set aside. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly. In a medium bowl, mix together the ricotta cheese, egg, parsley, basil, salt, and black pepper. To assemble the lasagna, spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles on top of the sauce, then spread 1/2 of the ricotta mixture over the noodles. Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture, then spoon 1 cup of marinara sauce over the cheese. Repeat with another layer of noodles, ricotta mixture, mozzarella cheese, and sauce. Top with a final layer of noodles, remaining sauce, and remaining mozzarella cheese. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before slicing and serving. This vegetarian lasagna with spinach and ricotta is a comforting and satisfying meal that’s perfect for family dinners or entertaining. MORE TO DISCOVER Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Mahi-Mahi with Mango Salsa Korean-style Beef Bulgogi Slow-Cooked Beef Ragu with Polenta Sauteed Spinach with Garlic and Lemon Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps Vegetarian Lasagna with Spinach and Ricotta Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Lamb Chops with Mint Chimichurri Sauce