Baked Chicken Fajitas

I get excited when I try a new recipe and it exceeds my expectations. Sheet Pan Chicken Fajitas came together easily and the finished product was delicious. Fajitas are usually cooked in a very hot frying pan. It is a meal that requires last minute craziness. The prep for Fajitas is is the same however you cook them. I just like the idea of letting the oven do the cooking, it is basically unattended. That is good. While the Fajitas are cooking I am free to prep the yummy toppings that must accompany Fajitas.

Sheet Pan Chicken Fajitas
1 pound boneless, skinless chicken--I use Costco Chicken Tenders
2 peppers, red, yellow or orange
1 poblano pepper--these are very mild and add a great flavor, green pepper can be substituted
2 jalapenos--do not use seeds or membranes for a milder flavor. I do wish there was a way to know just how hot a jalapeno is! I always use food prep gloves when handling jalapenos. I have learned the hard way. Jalapenos add a wonderful flavor. We love them!
1 large onion
2 tablespoons taco seasoning, I make my own because I have to do something with all the Penzys spices I own! I'm sure you could use a package mix. Penzys also has a yummy Fajitas blend. So many choices. I think the point is to season well!
2 tablespoons olive oil
8-10 tortillas
garnishes such as cilantro, lime wedges, guacamole, sour cream, salsa

Preheat oven to 425 degrees. Brush a large sheet pan with oil.
Cut the chicken against the grain into 1/4 to 1/2 inch wide strips
Cut bell and poblano peppers into long thin slices--1/4 inch wide
Slice the jalapenos into thin rounds (remove seeds and membranes first)
Cut ends off of onions. Cut in half from pole to pole. Cut into thin slices
Scatter peppers, onions and chicken on sheet pan. Sprinkle with taco seasoning and drizzle with olive oil. Use tongs to toss until everything is coated--spread in an even layer. Bake uncovered for 30 minutes, stirring half way through. Serve on warm tortillas with lots of garnishes.
Printable recipe
This recipe came from The Yummy Life.

Salsa Verde

 

This salsa is so tasty that I would feel guilty if I didn't share it. I also don't want to forget about it--that is why it appears on my blog. Here is how my life goes. It is time to make menus, I really do this. It is empowering to walk in a grocery store and actually know what you want.  Anyway as I ponder food somewhere in the back of my mind I remember making a delicious salsa, the main ingredient being tomatillos. First I look on my blog, then my Pinterest boards--I spend way to much time looking. I start checking my favorite blogs looking for this familiar recipe. It comes back to me--it is on Kevin's Closet Cooking, he has about 50 salsa recipes (all look enticing). I scroll through them and finally find what I am looking for. Looking for a recipe can be quite the journey. Long story short, keeping a blog is the best way for me to keep track of the recipes I make and love. I also love sharing recipes that have proven to be winners in my book. My blog contains only recipes that I really make and share with others. Enjoy! Please excuse the bold italics (I really am not shouting at you). Sometimes blogger has a mind of its own--I'm not smart enough to fix it! 

Wow, that was quite the ramble for a salsa that is simply delicious! roasting the ingredients really adds flavor. This beautiful bright salsa is good with chips, on tacos, tostadas, quesadillas, etc. Mix it with equal parts chicken broth and a bit of cumin and you create the best tomatillo sauce--perfect in green enchiladas. I don't have photos of this but trust me they are delicious. Sometimes one is hungry--there is no time for photos!

 

Salsa Verde

1 pound tomatillos-husks removed and cut in half

1 small onion cut into wedges

2 jalapenos, seeded and cut in half (wear gloves when working with peppers)

2 cloves garlic, pressed

1/2 cup cilantro

1 lime, zest and juice 

salt and pepper
Put tomatillos, onion and jalapenos cut sides down on cookie sheet. Put under broiler until the skins blackened. You may have to remove the peppers first--it is easy to take the skins off the jalapenos. don't worry about the tomatillos. Put all the veggies in the food processor, give it a ride until everything is chopped up nice. Add lime zest and juice. Salt and pepper to taste.
Excellent served with chips--it is also an excellent sauce on tacos, enchiladas, fajitas.
Printable Recipe
From Kevin's Closet Cooking
 

Crock Pot White Chicken Chile

I think Crock Pot meals were invented to help ease the 'witching hour'. That time between about 4 and 6 PM when life falls apart. Kids are cranky, (not just pre schoolers), everyone is hungry and Mom is franticly scanning thru Pintrest looking for easy dinner ideas.
 Welcome the Crock Pot. Dinner is slowly cooking, the house smells wonderful. Family members know dinner is near because they can smell it. Mother can play games with toddlers or help youngsters with homework, because she already knows what's for dinner. Yes, the Crock Pot is a wonderful invention, maybe a life changer.
 Valyn Baker served this White Chicken Chile at the Ward Christmas Party, people begged for the recipe. She directed the droves to this link in the LDS Living Magazine. Here is my take on this recipe, I have served it several times with positive reviews.

Crock Pot White Chicken Chile
10 frozen chicken tenders
1 cup Salsa Verde--I used Herdez brand
I tried to find the difference between Salsa Verde and Green Enchilada Sauce. I have both sitting in front of me. I went with the Salsa Verde because it has less ingredients I can't pronounce. They look similar, I think either could be used in this recipe. Anyone know more on the subject?
2 cans chicken broth
1 onion diced
2-3 cans white beans, drained and rinsed
1/2 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1 cup sour cream
1/2 cup minced cilantro
Put frozen chicken tenders in crock pot add Salsa, chicken broth, beans and seasonings. I know the purpose of a crock pot meal is quick cooking. So if you want to just put the onion in I'm sure the cooking police will not come for you. However, I have found that onion sometimes takes forever to soften in a crock pot. I sauté the onion in a little olive oil for about 5 minutes and then add it to the crock pot. It smells great and adds a deeper flavor to the soup.
We use the crock pot for long slow unattended cooking. I did just that for years and tried to develop a palate for dried out chicken. This recipe cooks for about 2-3 hours on high. Chicken is done at 165 degrees. It will be flavorful and juicy. Remove chicken from the crock pot, shred it with 2 forks and return. Add sour cream and stir till combined. Top with cilantro and serve with corn bread, tortilla chips or strips.
 All crock pots cook differently, adjust. Chicken tenders cook quicker than chicken breasts. Thawed chicken cooks quicker than frozen. So many variables. The only truth in crock pot cooking is that chicken should not have the same texture as jerky! Enjoy. This really is a simple, delicious recipe.
Printable Recipe

Taco Seasoning and Taco Chicken Tenders

I needed some Taco Seasoning for a recipe and was out of my favorite Penzy blend. No fear, within seconds I had more Taco Seasoning recipes than one could ever need. I wondered how there could be so many different recipes for the same thing??? I chose one that I had all the ingredients for, because I did need it immediately. It was very tasty; I saved the recipe and knew I had to blog about it quickly as I have a very short memory.
So, throw out your prepackaged Taco Seasoning--it has too much sugar and salt (read the label) and other stuff. This was delicious!

Taco Seasoning
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
Mix together, use in any recipe calling for Taco Seasoning.
Printable Recipe

Slightly altered from Allrecipes

Taco Chicken Tenders
Use about 1 tablespoon per pound on chicken tenders. Fry chicken in a tablespoon of oil about 4 minutes per side. The chicken has a beautiful color and is so tasty. Serve with roasted veggies and fresh fruit. Easily a 30 minute meal.

Chicken Taco Salad

According to Pioneer Woman you can make this meal in 16 minutes! That may be stretching it a bit but with a helper you could pull it off in no time. This is the perfect season for this salad, fresh corn and tomatoes make it wonderful. I served it for my dinner group and it got rave reviews.

Chicken Taco Salad
Dressing
3/4 cup Ranch Dressing (I used Lighthouse but I'm sure you could make your own)
1/4  cup Salsa--I used Pace Medium Salsa
3 tablespoons finely minced Cilantro
Mix together and refrigerate, covered.

Chicken
2 Chicken Breasts or 6-8 Tenders
2 tablespoons Taco Seasoning, I used this recipe, it is my new favorite recipe--check it out. But I'm sure you can use packaged Taco Seasoning
2 tablespoons Butter
1 tablespoon Oil
Generously season chicken with Taco Seasoning. Heat oil and butter in a large skillet over medium high heat. Add chicken, cook till golden brown on both sides and done in the middle. Remove chicken, allow to cool and dice.
Place the ears of corn in the skillet and roll around, cook on medium high until it has a bit of a charred look. Slice off the kernels with a sharp knife

Salad
Shredded greens--I used romaine, spinach and Napa. That is what was in the crisper, Napa is a Chinese cabbage, it has a mild flavor and a light crunch, I use it often. I shred the greens with a sharp Chef's knife and put them in a salad spinner. I like to prepare salad greens in the morning and let them chill. This gives you a great jump on dinner. Or use a package of prewashed greens.
sliced green onions
julienne carrots
diced red pepper
diced tomato
sliced olives
shredded pepper jack cheese
diced avocado
chopped cilantro
slightly crushed tortilla chips
2 ears of corn
I like to serve this 'Salad Bar' style. Put the greens, green onions, carrots and cilantro in a large bowl. Put chicken, corn, red peppers, tomatoes, olives, shredded cheese and avocado in small bowls. Let each person make their own salad--just the way they like it! Top salads with dressing and crushed tortilla chips. This salad is beautiful platted on a large platter, it is so fresh and colorful.
Printable Recipehttps://sites.google.com/site/everydayinsanitywithcindy/chicken-taco-salad-1
This is my new favorite salad. For very detailed step by step instructions check out Pioneer Woman.

printable recipe

BBQ Chicken Salad

This tasty salad comes together quickly. The dressing uses ingredients you probably have on hand. It is a simple salad with a delicious flavor. If you can get hold of garden fresh corn and tomatoes this will be awesome (if not your local market will have what you need year round, still yummy).  Grill your chicken and it will smell like you spent hours on dinner! This is one amazing summer meal.
This could be a 30 minute meal with a little advance prep and a sous chef!!

BBQ Chicken Salad
BBQ Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/3 cup BBQ Sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
salt and pepper to taste

Combine all ingredients in a medium bowl and whisk until smooth.  The dressing was quite thick, feel free to thin it with a bit of additional buttermilk, milk, or water.

Salad Ingredients
Chopped Romaine
1 diced cucumber
1 cup corn--if you are grilling your chicken it would be great to grill an ear of corn or two, Yummy!
1 fresh tomato, diced
1 avocado, diced
2 green onions, sliced
1 carrot julienne strips
1 can black beans, drained and rinsed
grated cheddar or pepper jack cheese
1-2 cups grilled chicken, thinly sliced
Frito's, crushed tortilla chips or cute colored corn strips--it is the crunch you are after.
Printable Recipe

 I can't remember where I found this Dressing Recipe--when I do I will give credit. The salad is pretty much what I had in the house the day I made it. It was a great combo!!

Chicken Enchilada Rice Bowl--Gluten Free

This yummy dish happened as a result of leftovers. Sometimes the best meals happen as I clean out the fridge! I had some Cilantro Lime Rice (I made a 5 cup batch--that's 5 cups of dry rice for a party at our church. My rice wasn't used so I had a fridge full. That is after giving some away) in the fridge, a few sliced olives and some cooked chicken seasoned with Penzys Fajita Seasoning. I drizzled some homemade enchilada sauce over all. A little cilantro, shredded cheese, diced tomato, sliced almonds and sour cream finished the bowl. It was delicious and perfect for the gluten free eater. Diced avocados would also be a great addition. We completed the meal with Chips and Salsa from Los Hermonos--a favorite local Mexican restaurant. Perfect meal for Cinco de Mayo!

Chicken Enchilada Rice Bowl
Cilantro Lime Rice--or plain rice
Cooked chicken, I like Penzy's Fajita Seasoning
Shredded cheese
Sliced olives
Sliced almonds
Diced tomatoes
Chopped cilantro
Diced avocado
Sour cream
Enchilada sauce, I used this Homemade Recipe, canned would work
Lime wedges
Put rice on a plate. Top with your favorite toppings. Whatever you use--I think it will be delicious!
Printable Recipe

Chicken Enchiladas

I have had this recipe for over 30 years my sweet friend Mary Ann shared it with me. If a recipe came from Mary Ann you knew it would be a winner. It was delicious then and is delicious now! I'm sorry it has taken me so long to post it! I have cut the recipe down to feed a smaller family.
This is so easy to make, I had everything in the fridge/pantry to put it together. I quickly cooked some chicken tenders--about 6. The sauce is a simple homemade enchilada sauce.
If you really wanted to make this simple use rotisserie chicken, a can of enchilada sauce, a can of sliced olives and pre-shredded cheese. Dinner doesn't get much easier. And tasty!

Chicken Enchiladas
Sauce:
1 can chicken broth
2 tablespoons chili powder
1/8 teaspoon garli powder
1/8 teaspoon cumin
salt and pepper
Mix ingredient together and bring to a simmer. Add 1 tablespoon cornstarch that has been dissolved in 2 tablespoons water. Boil for 1 minute.
Filling:
1 diced canned green chili--or 1/2 of a small can of diced chilis
1 1/2 cups shredded cooked chicken
3/8 cup sliced olives
3/8 cup sliced almonds
3/8 cup shredded cheese, jack or cheddar
1/4 cup sauce
Mix together
6 flour tortillas--roll tortillas in damp paper towels and microwave for about 15-30 seconds till soft and warm. Fill with a heaping 1/4 cup filling and place in a greased 8 inch square pan. Double wrap with foil and bake a 350 for 20 minutes. Garnish with sauce, sour cream, cheese, avocado, tomatoes, salsa etc. Serve with Cilantro Lime Rice for a delicious meal!
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Savory Rice

Well friends--I have finally found a rice dish that can stand on its own! This yummy  Savory Rice comes from a Cook's Country magazine. It is perfect.

Savory Rice
3/4 cup rice
1 1/2 cups chicken broth
3 garlic cloves--pressed
1/2 teaspoon salt
1/2 cup chopped cilantro
1 lime, juiced
Put rice, chicken broth, garlic and salt in a small saucepan. Heat to boiling, stir. Cover, lower heat to a simmer cook covered 20 minutes. Remove from heat and let sit covered for 10 minutes. Stir in cilantro and lime. This rice is good on its own or serve it as a side with most anything! Enjoy.
Printable Recipe

Coconut Lime Rice with Cilantro

This delicious rice stands on its own; adding coconut milk gives it a rich creamy flavor. I served it with a salmon dish but I'm sure it will taste great with Thai or even Mexican. Flavorful rice with a pop of lime, sides don't get much better!

Coconut Lime Rice
1 tablespoon olive oil
2 cloves garlic, pressed
1 cup Basmati rice
1 cup chicken broth
1 cup coconut milk
Sea Salt--to taste
1/2 cup cilantro
Juice from 1-2 limes
Heat oil in a saucepan add garlic and cook 1 minute--stir constantly.
Add rice and cook 4 minutes--stir often.
Add chicken broth, coconut milk and sea salt, bring to a boil, stir.
Reduce heat to simmer, cover and cook 20 minutes.
Remove pan from heat, let sit covered for 5 minutes.
Fluff rice, add cilantro and lime juice.
Enjoy!
Printable Recipe
There are many versions of this recipe. I based my recipe on one from The Love of Cooking, but I had to add lime juice because everything tastes better with a splash of lime! 

Crock Pot Chicken Fiesta Soup

Fall is coming--that means soup. Actually I eat soup all year round, it is just too good not to enjoy weekly. This soup is quick to assemble, just dump ingredients in your Crock Pot, run errands, watch a soccer game or read a good book and soon dinner is ready. When your family walks in the door they will know that dinner is not far off. My mother taught me to always set the table early (even if dinner was a ways off), family members would see the set table ad assume dinner was right around the corner! It works I know.
I love this soup because it uses a Crock Pot and has many variations. Add or subtract ingredients to meet your family's likes. It can be gluten free. Make it your way--and enjoy!

Crock Pot Chicken Fiesta Soup
1 pound chicken tenders (they can be frozen)
6 cups chicken broth
3/4 cup chopped onion
2/3 cup chopped red or green pepper
1 jalapeno pepper, diced
2 cups froze corn--use fresh corn cut off the cob if available
1 15 ounce can Petite Diced Tomatoes, drained
2 cloves garlic, pressed
1/4 teaspoon chili powder
1 1/2 teaspoons salt--divided
1 teaspoon pepper--divided
Place first nine ingredients in a Crock Pot, add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cover and cook on high for about 4 hours or low for 6 hours. Do not

over cook--the chicken will be come dry and chewy--not good. Remove cooked chicken tenders from the pot and place on cutting board. Slice, dice or shred the chicken, season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. This makes the chicken taste awesome!!
Now comes the fun part. Place the large bowl of soup in the middle of the table. Surround it with various bowls of toppings. You may include the diced chicken, minced cilantro, fresh lime wedges, grated jack cheese, sour cream, cooked rice, cooked orzo, sliced green onions, sliced olives, diced avocados, tortilla strips etc. See how much fun this soup can be. You really can have it your way!
It would be great for a party, everyone could bring a topping or two--the hostess makes the soup. This soup is so versatile I am sure you will have fun with it--and yes, it is delicious! This recipe was inspired by Baked By Rachel
Printable Recipe

Other Recipes You Might Enjoy
1 Year Ago--------Oatmeal Fudge Bars
2 Years Ago-------Frosted Pumpkin Chocolate Chip Cookies
3 Years Ago-------Creamed Potatoes and Peas
4 Years Ago-------Crispy Party Bars

Corn and Bean Salsa

Don't let the plain name of this fool you; it is way more than beans and corn. This dish is full of flavor and all good things. We took this to a summer party and got rave reviews. This recipe originates from Southern Living, I found it on You Go Girl and adjusted it to suit what I had and like. You can do that you know!

Corn and Bean Salsa
4 ears fresh corn
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 or 2 cans black beans, rinsed and drained
2 large tomatoes. seeded and diced
1 large jalapeno, seeded and chopped
2 avocados, seeded and chopped
1/2 cup fresh cilantro, chopped
Roast corn, cool and cut off cob. Whisk together lime juice, oil, vinegar, salt and pepper in a large bowl. Add remaining ingredients. Toss, cover and chill for 2 hours. Serve with corn chips.
Printable Recipe

One Year Ago--------Breakfast in a Scone
Two Years Ago-------Puff Pancakes
Three Years Ago------Banana Mini Muffins
Four Years Ago-------Pasta Chicken Cashew Salad

Taco Chopped Salad

I wish I could say that my weekly menu plans were chosen from all the fun foods on my Pinterest boards. But really it is something like this: I look in the pantry, fridge and freezer and see what needs to be used. This week I had a half a bag of my favorite tortilla chips that somehow got crushed, a few olives, and 2 heads of romaine that were screaming 'use me'! I also had some shredded cheese and some freshly made Cracked Pepper Dressing. This looked like the perfect week to have Taco Salads!
Chopped Salads make a stunning presentation. And as I tell my girls--presentation is everything. Chopped Salads are great for picky eaters; they don't have to eat the tomatoes or beans or whatever they don't like.
So here is my version of:

Taco Chopped Salad:
1 pound ground beef
1 onion
1/2 cup Catalina Dressing
1/4 cup water
1 teaspoon chili powder
1 can black beans, drained and rinsed
Brown ground beef and onion, season with salt and pepper. Add dressing, water, chili powder and beans, simmer for a few minutes, adding more dressing or water to taste.
On a large platter make rows of:
shredded romaine
spinach
chopped tomatoes
shredded cheese
diced avocado
matchstick carrots
cucumber
chopped red pepper
any other veggies that sound good
tortilla chips or Frito's
ground beef and bean mixture 
Serve with Ranch or Cracked Pepper Dressing
Printable Recipe 

Yucatan-Style Chicken, Lime and Orzo Soup

I'm excited to share my new favorite soup with you. It's still on the cold/freezing side in Utah so soup is on the menu. I love my 30 Minute Chicken Soup but I was looking for a chicken soup with rice. I was searching one of my favorite blogs One Perfect Bite and found this delicious recipe. Now it doesn't have rice but a rice shaped pasta called Orzo. I cook with Orzo often, Teryaki Salmon with Orzo pasta is a family favorite.

Yucatan-Style Chicken, Lime and Orzo Soup
3/4 cup Orzo (rice shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, diced
6 garlic cloves, pressed
2 jalapeno chilies, sliced (the size of jalapenos can vary greatly as can the heat in each chili, I used one large jalapeno and it was too hot. Next time I will use less.)
3/4 pound boneless skinless chicken breasts, cut in matchstick size strips
6 cups low salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded and chopped
1/4 cup fresh cilantro
Cook Orzo in boiling salted water until just tender, drain.
Heat oil in a large saucepan over medium heat. Add onion, garlic and chilies. Saute until onion just begins to brown about 4 minutes. Add chicken and saute 1 minute. Add broth, lime juice and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in Orzo and cilantro. Season with salt and pepper. Sprinkle additional cilantro on top.
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This soup was light and refreshing. The lime juice added a wonderful flavor and the jalapenos heated things up a bit. Thank you Mary for sharing a great recipe. One Perfect Bite is a blog you want to check daily--her photography is beautiful and her food ranges from homey to gourmet! You will always find something you can't wait to make. And Mary always leaves the sweetest comments on my little blog--what an awesome lady!

One Year Ago------Lemon Loaf Cake
Two Years Ago----Quiche Supreme --I know this is delicious, we had it tonight for dinner!
Three Years Ago---Little Citrus Muffins
Four Years Ago---Fresh Salsa

Chicken Popper Quesadilla

In between all the Easter candy you might want something real to eat this weekend! This is easy to fix, perfect for lunch and tastes delicious. I'm always happy when I have pinned something and it turns out better than expected. The idea came from Plain Chicken Blog. I made it to suit our tastes. I'm excited to make it for company this weekend. I'm sure the kids will be happy with plain cheese quesadillas but for the adults I want to step it up a notch!

Chicken Popper Quesadillas
1/2 cup whipped cream cheese
2-3 tablespoons of salsa (I used Pace's Original Medium)
chopped cooked chicken, grilled is good or a rotisserie chicken is an excellent choice
chopped pickled jalapenos
flour tortillas
Mix whipped cream cheese and salsa together to taste--you don't want it too runny. Spray tortilla with cooking spray and cook one side till just brown and crisp. Remove to cutting board and spread cream cheese and salsa mixture on half of brown tortilla. Sprinkle chicken on top then top with chopped jalapenos. Use a little or a lot. Fold tortilla and return to hot pan and brown both sides of tortilla.Cut in thirds and serve with salsa. This was easy and delicious. Try it.
[Printable Recipe]

One Year Ago------Creamy Garlic Pasta
Two Years Ago----Southwestern Cobb Salad with Chili Lime Dressing
Three Years Ago---Make Ahead Pasta Sauce
Four Years Ago----Mini Almond Cheescake

Pico de Gallo Pilaf

I have been looking for a yummy rice dish to serve with Mexican meals. Lime Cilantro Rice is good but I wanted something with a little more flavor. I have found it! Thanks to Rachel Ray I have found the rice!! This rice gets its flavor from the addition of some Pico de Gallo - a pretty simple fix. I made double the amount of Pico so we could have some for dipping. Texture and flavor was also boosted with the addition of orzo pasta. It's delicious!!

Pico de Gallo Pilaf
1 tablespoon oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth

8 plum tomatoes, halved, seeded and finely chopped
1 medium onion, red or white, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
A large handful cilantro leaves, finely chopped 

2 limes, zested and juiced
Salt

Heat the olive oil in a sauce pot over medium heat. Add the orzo and toast until deep golden. Stir in the rice and broth and bring to boil. Reduce the heat to low, cover the pot and simmer for 17 to 18 minutes.
In a small bowl, combine the tomatoes, onions, jalapeno, cilantro, and lime zest and juice. Season with salt, to taste.
When rice is cooked, fluff with fork and stir in the 1/2 of the salsa. Transfer to a serving bowl and serve.

Pour the other half of the salsa in a serving bowl and serve with fish tacos or chips.

The Ultimate Fish Taco

I've decided I like the word Ultimate--maybe this year's quest will be to find the Ultimate_____fill in the blank. Can we talk about Fish Tacos for a minute? Hubby spent a week in Alaska having the fishing trip of a lifetime with my brothers. It really is a win/win trip, he has fun and brings me home a big cooler full of very fresh shrimp, salmon and halibut. I have salmon figured out  but seem to struggle with the perfect halibut/shrimp taco.
Now I have made some excellent delicious attempts but something was missing. Enter Rachel Ray and her famous 30 Minute Meals. I happened upon a Light and Latin segment, she was making fish tacos etc. Well, I watched the show and tried the recipes out immediately. 30 minutes--no--but delicious--yes!!
The halibut had a yummy rub and was quickly broiled and flaked. The Tomatillo Sauce really made the taco. The meal was finished off by an amazing Mexican Rice. Rice is important to me in Mexican cooking because I don't love beans. Rice is my filler of choice.
So today I will share the Halibut and Tomatillo Sauce. Tomorrow we will chat about Mexican Rice. These components along with some angel shredded cabbage and corn tortillas will provide The Ultimate Fish Taco!

Grilled Halibut
1 lime zest and juice
2 tablespoons oil
1 tablespoon Old Bay Seasoning
1 teaspoon chili powder
4 (6 to 8 ounce) Halibut fillets
In a small bowl mix together the lime zest and juice, oil, Old Bay and chili powder. Rub it on both sides of the halibut. Let sit for 15-20 minutes. Grill or broil halibut for 3-4 minutes per side until it easily flakes with a fork. Flake fish with a fork and set aside.

Tomatillo Sauce
1 tablespoon oil
small red onion diced
1 jalapeno chopped
2 cloves garlic--pressed
8-10 peeled, rinsed, coarsely chopped tomatillos
salt and pepper
1 teaspoon cumin
1 lemon, zest and juice
1 heaping tablespoon honey
1 small ripe avocado
Heat oil in a pan on medium high heat, add onion, jalapeno and garlic. Saute 3-4 minutes until just beginning to soften. Add tomitillos, salt and pepper and cumin. Cool for 6-7 minutes until soft. Carefully add hot ingredients to a food processor--I'm sure an immersion blender would work too. Add lemon zest, juice, honey and avocado. Process till smooth. Reserve. It is delicious on fish and shrimp tacos and it works well with chips too. It is just yummy.

Chicken, Bacon. Avocado Quesadilla--30 Minute Meal

I love it when I try a new recipe for dinner and it's good, good enough that I will make it again! This is a  simple recipe that uses ingredients that are usually in my pantry.

Chicken, Bacon, Avocado Quesadillas
8 slices bacon-diced
1 pound chicken tenders-diced
1/2 cup diced green onions
1 avocado-diced
Shredded Mexican blend cheese
4 flour tortillas-I used uncooked

Cooked diced bacon until crisp, remove from pan. Using 2 teaspoons of bacon grease cook green onions for 2 minutes. Add diced chicken and cook till brown and done about 5 minutes. Cook flour tortilla in hot pan, flip and top with shredded cheese, bacon, chicken and avocado. Fold tortilla cut in thirds with a pizza cutter and serve with salsa.
Want to make this even quicker?? Use precooked bacon, rotisserie chicken and pre-made refrigerated guacamole. This will turn this 30 minute meal into a 15 minute meal.
Thanks Cook with Sara--this is a great dish.

Creamy Baked Taquitos

I've come across recipes similar to this all over blog land. I needed to make taquitos for a party so I combined a few recipes and came up with one yummy taquito. I used a rotisserie chicken from Costco. I got 5 cups (that's after my son ate a chicken sandwich). So I adjusted the ingredients for 5 cups of chicken. I added extra cream cheese and green salsa because I don't like remnants hanging out in my fridge--they get lost. I also like cilantro so I added extra.

The end result was delicious! It made a big batch of filling. Plenty for our party and extras to put in the freezer. I love having a few delicious meals tucked away in the freezer for busy days.  I have used both flour and corn tortillas. They are both yummy, corn tortillas may explode if overfilled (I just may have overfilled a few).

Creamy Baked Taquitos

8 ounces softened cream cheese

7 oz can green salsa

2 Tbsp fresh lime juice

1 tsp ground cumin

2 tsp chili powder

1 tsp onion powder

4 cloves garlic, minced

5 green onions, sliced

1/2 cup cilantro, chopped

5 cups cooked chicken, shredded or finely chopped--canned chicken works well in this recipe

2 1/2 cups Mexican Cheese, shredded

small flour or corn tortillas, about 2 dozen

melted butter

kosher salt

In a large bowl mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic. Once it is mixed stir in the green onions and cilantro. Add the chicken and cheese, mix thoroughly.

Wrap tortillas in a couple moistened paper towels. Microwave until the tortillas are soft enough to roll, 30-45 seconds.

Scoop 2-3 Tbsp of the chicken mixture into the tortillas. Roll as tightly as you can. Avoid the temptation to overfill the tortillas, they will burst when cooked.

Place the rolled tortilla seam side down on the baking sheet. Make sure the taquitos are not touching each other . Brush lightly with melted butter and sprinkle with kosher salt.

Bake 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

Need to make ahead?

The chicken mixture can be chilled until ready to assemble.

Assemble taquitos, chill, and wrap individually in plastic wrap. Freeze. To bake a frozen taquito cook at 425 for 20 minutes (no need to thaw).

Inspiration from Pennies on a Platter

Supermarket Savvy

Several years ago I taught a class on wise grocery shopping. It has some great info that is still pertinent today. It is nothing new but is always a good reminder. Groceries is a big chunk of a our families budget. Be wise and get the most for your money.

I know there are sites all about couponing etc., find a system that works for you. Decide just how much time and energy you have to give. Wise shopping habits should become a way of life.

SUPERMARKET SAVVY

 Cooking, meal planning and smart shopping all go hand in hand. Most of us do not have an unlimited grocery budget. So it is necessary that we be smart shoppers. Listed below are a few ideas that might help you get more for your money! These are just ideas—don’t try them all today; gradual change is always the best. Different ideas work at different times in you life. Decide what your priorities are and implement the ideas that fit your lifestyle.

Use what you buy and buy what you use!  Do not store what you will not use.

Know what you have in your storage room, freezer, and fridge. Some freezer labels and a black marker are a must. I like to make Pasta Sauce, it makes a large batch. I put it in 2 cup containers and label it with the date and contents. Be sure to use these treasures before they become hidden. I think the quality is best if used within 2 months

Buy large quantities of items you use frequently when they are on sale ex. I’ve never paid more than $.79 for a can of olives; when I see them on sale I pick up several cans. Make sure you rotate food.

Study the weekly sales—you don’t need to run to several stores if you don’t want to. Plan your weekly menus around sale items. Ex. last week Kohler's had beef roasts on sale for $1.69 per lb. (I taught this class several years ago, I wish I could get beef rump roasts for $1.69! I think I paid about $2.50 last time I purchased roasts on sale) I purchased several roasts. No, I won’t have roast beef every night! But I won’t have to buy them until they are on sale again. This week there are several Mexican food items on sale; it’s Cinco de Mayo, so I will stock up on green chilies, elPato sauce, salsa etc. This would be a great time to make some Mexican Meat Mix, another dish that makes a lot and freezes well.

Macey's is having a spring case lot sale so this might be a good time to check my canned goods and see what I might need a case of.

Have a group of friends that network—let each other know when you see a good buy. I often get calls from friends letting me know where good deals are. If you find a great bargain let a friend know; she will return the favor!

Set up a checking account for groceries, a set amount of money goes in it each month or week. It is used exclusively for grocery purchases. If you don’t use it all each month it accumulates and it is there when you see a great sale.

Try generic and store brands; they are often much cheaper and high quality. I bought a can of Walmart's diced tomatoes and a can of Hunt's diced tomatoes. I did a blind test with my daughter, we couldn't tell the difference. So I will buy Walmart's diced tomatoes and pocket the savings! Have several kinds of canned tomatoes on hand. Italian seasoned tomatoes make a delicious Tomato Basil Soup. Whole tomatoes make a quick and yummy Pizza Sauce. Try a can before you buy a case.

Make your own bread, pastry, desserts and treats. They taste better, are higher quality and are cheaper. Twinkies sit on store shelves for weeks; that tells you something about the amount of preservatives in them! Eat less treats and junk food!

Tomorrow I will tell you how I feel about Costco--the store that costs $250 per basket, or so it seems.