Last Saturday Anthony and I were scrolling through Facebook before going to bed and Anthony came across a video recipe for a Fajita Crunch Wrap. He showed me and we both agreed we would be willing to try that. Well, a week later I decided to look up the recipe (or something similar) and make it! So here is my recipe for a Fajita Crunch Wrap! Here is what you will need: 4 flour tortillas 2 corn tortillas A handful of Doritos (I used Nacho Cheese flavor) 2 handfuls of shredded cheese of your choice (I used Colby Jack) 1 chicken breast; cubed 2 handfuls of red, yellow, and green bell pepper; chopped 2 handfuls of red and white onion; chopped 1 tbsp olive oil A dash of cumin A dash of onion powder A dash of salt A dash of Chile powder A dash of garlic powder Instructions for Prepping and Baking: Preheat oven to 430 degrees Fahrenheit. On a cookie sheet with foil, coat your chicken and vegetables with oil and seasonings. Mix thoroughly. Bake chicken and vegetables for 20 minutes. After 20 minutes remove them from the oven and lower the heat to 375 degrees Fahrenheit. Coat the bottom of a cast-iron skillet or a round cake pan with oil to prevent sticking. Place flour tortillas around the pan or skillet overlapping each other, with at least half of the tortillas hanging outside of the pan or skillet, and place one corn tortilla in the middle of the pan or skillet. Put one handful of shredded cheese on top of the tortillas. Next put the chicken fajitas on top of the cheese. Add another layer of cheese on top of the fajitas. Lastly, place Doritos on top of the cheese. Place the last corn tortilla in the center. Fold the tortillas inward to close your wrap. Bake wrap for 30 minutes. Once 30 minutes is done, remove from the oven, let sit for 5 minutes, then cut the crunch wrap into quarter size pieces and enjoy!
**Optional you can serve this with sour cream, guacamole, nacho cheese and salsa. Original Recipe found at: https://www.youtube.com/watch?v=uMu4DjTRSXk
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Things you will need:
1 Cup Long grain white rice 2 TBSP of Olive oil 8 oz can of tomato sauce 2 cups of water 1 TBSP Chicken Bouillon Garlic (minced) Garlic powder Chopped onion (optional) A dash of onion powder A dash of Cumin A dash of Oregano Black Pepper (optional) Instructions: In a large frying pan heat olive oil on medium-high heat. In a glass, put the water, and mix the chicken bouillon, the onion powder, the cumin, and the oregano in the water. Set to the side. Once the oil is heated stir in rice and brown the rice. (You’ll want it to be golden brown.) Once the rice is browned add in the tomato sauce. Evenly coat the tomato sauce onto the rice. Once it is evenly coated add the water mixture from earlier. This is where you will add chopped onion if you choose to, the garlic and garlic powder, and the black pepper. Keep the heat at medium-high heat until you get a steady boil throughout the pan. Once you get a steady boil, cover your rice with a lid, and lower heat to simmer. Cook rice for 20 minutes. DO NOT UNCOVER YOUR RICE! I know it’s tempting but your rice will be mushy if you uncover it while it’s steaming. Trust me. After it has cooked for 20 minutes turn off the stove and keep the rice covered for another 10 minutes. After the 10 minutes are up, take the lid off your rice and give it a quick stir. Your rice should be firm, not mushy. If your rice is mushy you took the lid off during cooking. Trust the timing, you will get perfect rice every time keeping the lid on for 30-35 minutes. I hope you enjoy this recipe for Spanish rice. Happy cooking everyone! On September 29th I decided to make Carne Asada Tacos and I used a recipe I saw on Tasty! Well, I have been slacking and failed to post this recipe for quite some time. So, for those of you who saw my Instagram post and have been dying for the recipe, here it is:
Things you will need: 1lb flank steak 1 gallon size bag Corn tortillas For marinade: ⅓ cup canola oil ⅓ white vinegar ⅓ cup orange juice ⅓ cup lime juice 4 tsp minced garlic 3 tbsp jalapeno (chopped) ¼ cup cilantro (optional) Anthony doesn't like Cilantro 2 tsp salt 1 tsp coriander (optional) I was too lazy to buy Coriander. ½ tsp cumin 1 tsp pepper 1 tsp chile powder Directions: Mix ingredients for marinade thoroughly and place ¾ of the mixture into a gallon-size back with the meat. Let marinate for 1-3 hours. Keep ¼ of the mixture for cooking. On medium-high heat, grill the marinated meat for 5 minutes on each side. This will give you a medium-rare steak. If you want your meat prepared differently cook for longer on each side. Once cooked, let the meat rest for 5-10 minutes. Once meat has rested, cut meat to the desired size of strips then place it into a bowl. Boil the remainder of the marinade then place into the bowl with the meat. Mix the marinade and meat. Warm up tortillas on the stove then prepare your tacos. I typically have Carne Asada Tacos with cilantro, onion and salsa. However, Anthony doesn't like onion or cilantro, so I served my tacos with cheese and salsa, but you can serve your tacos however you like. I don't have the link to the original recipe, but I'm sure if you look it up on Tasty it will pop up! Sorry for the inconvenience. Trying to keep my diet healthy and full of protein I've been looking up recipes on Pinterest. I came across this recipe for Greek Yogurt Egg Salad, and decided to give it a try.
Here is what you will need: 2 Large eggs; hard-boiled ½ cup plain non-fat greek yogurt ¼ tsp onion powder 2 tsp garlic powder Salt and pepper to taste Directions: Start by making your eggs. I turn on the stove to high until boiling. I then turn off heat, cover pot with a lid and let steam for 18 minutes. Once eggs are done, place them in an ice bath for 10-15 minutes. Chop your eggs up and add them to a bowl. Mix all the ingredients well and serve on bread or a warmed up Pita. I was hesitant on how it would taste because Plain Greek Yogurt has a distinct taste, but to my surprise, it didn't taste bad. I especially liked that it was hearty enough to keep me full! If you are like me and are trying to have a high protein diet, maybe give this recipe a try? As usual, if you do try it show me pictures. (I forgot to take a picture of mine...) but please show me yours! Use the hashtag #MyHeartBeatsNM on social media. Original recipe found at https://www.recipe-diaries.com/healthier-egg-salad/ Since I started eating healthier it has been a struggle for me. I have a huge sweet tooth and I have been craving something sweet. Unfortunately, most sweets are way too many calories and since I can only consume 1700 calories per day, I refrain from indulging in sweets. Well, my cravings were getting out of hand so I decided to look up “healthy sweets” on Pinterest. I came across this recipe for Peanut Butter Protein Bites and I decided to give them a try.
Here is what you will need: ⅔ cup creamy peanut butter ½ cup semi-sweet chocolate chips 1 cup old fashion oats ½ ground flax seeds 2 tablespoons honey Directions: Combine all 5 ingredients into a medium bowl. Stir to combine then place in the refrigerator for 30 minutes before rolling. Roll into 12 bites. They will last about a week. These bites were delicious and did a pretty good job killing my craving. If you are like me and have a horrible sweet tooth give these a try and maybe you will see the same results as I did. As usual, if you try this recipe send me pictures and tell me how it went! Use the hashtag #MyHeartBeatsNM Recipe found at https://chefsavvy.com/5-ingredient-peanut-butter-energy-bites/ Have you ever taken out ground beef and not knew what you wanted to make with it? I hate to admit it, but half of the time when I take out ground beef I rarely know what to make. I feel I make the same few things every time. Well, one day I was not feeling it, I looked in my pantry and saw I had Doritos, then decided to just be lazy and make Taco Salad.
Here is what you will need: 1lb of ground beef. (browned and drained) 1 bag of Taco seasoning (optional) A bag of Doritos (Crushed. I used Nacho Cheese) Salad fixings (I bought baby greens salad mix) 1 tomato (chopped) Half a cucumber (chopped) As much shredded cheese as you like 1 Tbsp of your favorite dressing or salsa Directions: I start by seasoning my beef with garlic powder and onion powder then brown my meat. Some people prefer to use taco seasoning, but I am not the biggest fan of it. Once the meat is cooked I drain the excess fat and put more of my seasonings on the beef and mix thoroughly. Some people also like to get their salad fixings and make a salad from scratch, but I am not one of those people. I cheated and bought a salad mix. I wash my salad, then mix my salad, tomatoes, and cucumbers. Serve salad onto a plate, add meat, put crushed chips onto salad and meat, and then put shredded cheese and salsa (or dressing) on top. I used Sadie’s green chile salsa for my dressing, but you can use any dressing or salsa you like. I’ve also seen people use the snack size bags of Doritos and do the exact same thing I did. If you do it that way, you can have Taco Salad on the go! I hope you enjoy this yummy recipe for Taco Salad. If you try it, please tell me how it comes out and show me pictures! Use the #MyHeartBeatsNM on social media! I live off of ground beef. It is one thing I cannot live without. Sometimes I will substitute it for a healthier alternative like ground turkey, but it’s something I always have. Well, one day I some beef out of the freezer and blanked on what I could make for dinner. I looked around the house and saw I had canned pinto beans, canned corn, Knorr rice sides Spanish rice, and in my fridge I had three bell peppers. Then, I had the idea to make stuffed bell peppers.
Here is what you will need: 1lb of ground beef Your favorite beef seasonings (I used onion powder and garlic powder) 2 Bell peppers (Washed, cleaned out, and cut in half; I used one yellow and one orange) 1 can of pinto beans (drained and rinsed) 1 can of corn (drained) 1 package of Knorr Rice Sides Spanish Rice As much Shredded cheese as you like Directions: I start by seasoning my beef and cooking it in a frying pan on medium heat until fully cooked. Once cooked, I drain excess fat and add more seasonings to the meat and mix thoroughly. I then cook my rice sides. I followed the instructions on the package. I believe it took 2 cups of water, pour contents of package into a saucepan, cook on high until boiling, then lower heat to simmer and cook for 7 minutes or until rice is soft. I’m winging it on the instructions for that I can’t remember so just follow the instructions on the package. I then preheat the oven to 350 degrees Fahrenheit. While the oven is heating up I mixed the beans, corn and ground beef. Next, I get a cookie sheet and cover it with aluminum foil. I place the bell pepper halves onto the sheet then stuff them with the rice, meat mixture and top them with cheese. Bake for 15 minutes. I just put my bell peppers into the oven raw, some people boil them or do something to make the pepper softer. This is completely up to you. Since I did this on a whim I didn't want to waste more time. Serve onto a plate and enjoy! This was my wing it meal of the week. Half of the time I don’t know what to make for dinner. What do you do when you don’t know what to make for dinner? Do you make dinner on a whim too? Let me know in the comments! I meant to write this and post it before the New Mexico State Fair ended, but I was lazy. Well, here are my favorite State Fair foods! My must-haves when I go to the fair are simple but if I don’t eat each of these I am not happy. Let’s start with something to drink. I absolutely have to have freshly squeezed Lemonade! It’s my favorite beverage that isn’t water. I don’t know what it is about freshly squeezed lemon juice, sugar, and water that has me hooked. I refuse to drink anything else at the fair (apart from water) because everything is so expensive and I can get it cheaper somewhere else. I know what you’re thinking, I can make fresh lemonade at home. No, it’s not the same!
Next, I always eat a footlong Corn Dog and Ribbon Fries. It’s not every day I can get a fresh dipped corn dog and fried spiralized potatoes. I enjoy my corn dog with mustard and ketchup and enjoy my fries with either ketchup or cheese and green chile. (drool!) Once again, I know what you’re thinking, I can get a fresh corn dog from Hot Dog on a Stick and I can just buy a spiralizer and make my own ribbon fries. I am too lazy to repeat my previous exclamation. You know what I am thinking. Let’s finish with dessert! I like way too many sweets from the Fair but here are my top 3. If it’s available, I love eating dole whip pineapple ice cream. The only other place I can get that yummy tart concoction is at Disneyland. So I will take advantage of it if it’s at the NM State Fair. Second, a funnel cake. I can be basic and just get it with powdered sugar or go all out and get ice cream, fruit, and maybe chocolate. Funnel cakes are so yummy it’s not the same if I don’t eat one. Lastly, I am obsessed with mini donuts! Once again, I could be basic and just eat them with sugar sprinkled on them or get a dipping sauce. Unfortunately for me, I didn’t get half of the food I just named. This year, Anthony and I shared a turkey leg, corn on the cob, a churro, and lemonade. We also shared curly cheese fries with his brother, Kris. I did, however, get my dole whip so I think that made up for the foods I didn’t eat. What are your favorite foods to eat at the fair? Let me know in the comments! The Sunday before I get paid makes cooking dinner difficult. I go grocery shopping the week I get paid and once we get to the Sunday before my payday we are on minimal options for food. We had plenty of meat, but I had no idea what to make. Asking Anthony is no help because he is completely indecisive. He is typically okay with anything minus a few things here and there. I decided to make chicken but didn’t know how to prepare it, so I went to Google and found nothing. Then I took it to Pinterest and found a pin for Baked Southwest Chicken. Unfortunately, the pin didn’t show a recipe. So, I just eyeballed the picture and took a guess of what the ingredients were. From looking at the picture I had all the ingredients necessary for the recipe. After I got everything out that I needed I looked up Baked Southwest Chicken on Google and found the recipe. I had all the ingredients right except a few.
So, here is what you will need: 1lb of chicken breast ½ tsp ground cumin ½ tsp garlic powder ½ tsp onion powder Salt and pepper to taste 1 can of black beans; rinsed 1 can of corn; drained ½ a tomato As much green chile as your heart desires. (I think I used a cup) As much Colby Jack cheese as you like 9x9 baking dish Baking spray or butter to grease dish Instructions: Preheat oven to 375 degrees Fahrenheit. Grease a 9x9 baking dish to prevent the chicken from sticking. Season chicken with cumin, garlic powder, onion powder, salt, and pepper then place in the dish. In a mixing bowl combine: black beans, corn, chile, tomatoes and mix thoroughly. Once mixed, cover the chicken with the vegetables. Add cheese to top. Bake for 45-50 minutes. I checked my chicken at 30 minutes because my oven has a mind of its own and changes drastically in temperature. If your oven is like mine, bake chicken until it reaches 160 degrees Fahrenheit inside. *Optional: Bake chicken with foil loosely over the dish to prevent cheese from browning. I have decided to designate my recipe posts for Fridays. It’s a new segment I call, Foodie Friday. If there is a recipe you want me to try let me know in the comments. If you make this recipe, let me know how it comes out! Happy cooking, friends! This recipe was inspired by “Baked Southwest Chicken.” Find the original recipe at https://www.thepinningmama.com/baked-southwest-chicken/ I recently went on my best friend, Google and looked up chicken recipes and found this recipe for Chicken Marsala. Anthony loves Chicken Marsala, so I decided to give it a try. So, here is what you will need: 1 cup all-purpose flour salt and pepper to taste 1 pinch dried oregano to taste (I didn’t use oregano) 1 pound skinless, chicken breast 1 tablespoon olive oil 2 tablespoons butter, divided 1 clove garlic, minced 1 cup sliced fresh mushrooms 1/2 cup Marsala wine 1/2 cup chicken stock more Salt and Pepper to taste Instant Mashed potatoes (4 servings): 1 1/3 cups of water 2 Tbsp of butter ½ milk 1 1/3 cups of flakes Directions In a large bowl, whisk the flour with salt, black pepper, and oregano (if you desire). Gently press the chicken breasts into the flour mixture to coat and shake off the excess flour. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden-brown outside, 5 to 8 minutes per side (for me it took longer.) Drain the cooked chicken on a paper towel-lined plate. Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms cook and stir until they are tender and have released their liquid, about 10 minutes (Cooking time may vary). Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
While doing previous, start making the mashed potatoes. Follow directions from box. Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high and bring to a boil. Cover reduce heat to medium-low and simmer until the sauce is thickened about 5 minutes more. Serve the chicken and mashed potatoes. My attempt came out pretty well, considering one of my chicken breasts was a tad bit undercooked. I took that as a lesson to learn from if I make this again. Anthony loved it and so did my mom so that's a success to me. This recipe is not my own, but I did share the information for the original recipe. Please check it out! If you try my modified recipe, please let me know how it comes out in the comments! This recipe was brought to you by: All Recipes Link: https://www.allrecipes.com/recipe/219763/chicken-marsala-over-white-rice/ |
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