Awhile ago I stopped buying fajita seasoning packets and used the marinade recipe from a great lady named Betty. Got her cookbook as a wedding gift and refer to it often. However, I wouldn't marinate the meat, I would just throw it all in the skillet when I was ready to make dinner, minus the red wine vinegar and with less oil.
I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.
1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.
Enjoy!
This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!
Friday, April 30, 2010
Thursday, April 1, 2010
Pizza Crust
1 1/3 c. warm (not hot) water
1 tsp. sugar
1/2 tsp. salt
2 pkgs. instant yeast
3 c. flour (blend of white and wheat)
Mix together with a wire whisk.
Add flour all at once. Mix with a fork until all the flour is absorbed. Form a ball - do not knead. Cover the bowl with a towel and let rise 20 minutes.
Oil hands with olive oil. Lift dough onto a stone or oiled cookie sheet. Spread out and top as desired.
Bake at 425 degrees on bottom oven rack for 15-20 minutes.
** For us, this makes 2 crusts. I only make half of the recipe when I actually make a pizza crust. Also, I only bake the pizza for about 15 minutes. And I think I turn it down a little....
1 tsp. sugar
1/2 tsp. salt
2 pkgs. instant yeast
3 c. flour (blend of white and wheat)
Mix together with a wire whisk.
Add flour all at once. Mix with a fork until all the flour is absorbed. Form a ball - do not knead. Cover the bowl with a towel and let rise 20 minutes.
Oil hands with olive oil. Lift dough onto a stone or oiled cookie sheet. Spread out and top as desired.
Bake at 425 degrees on bottom oven rack for 15-20 minutes.
** For us, this makes 2 crusts. I only make half of the recipe when I actually make a pizza crust. Also, I only bake the pizza for about 15 minutes. And I think I turn it down a little....
Wednesday, March 3, 2010
Apricot Chicken
Approximately 10 oz of Apricot Jam
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix
Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.
Bake at 350 degrees, covered for 1 hr to 1hr 15min.
Serve with rice.
Approximately 12 oz of Catalina Dressing (I've used light, regular and fat free, all work great)
1 pkg. of dry onion soup mix
Mix three ingredients together. Pour over raw chicken breasts usually 4-6 work best.
Bake at 350 degrees, covered for 1 hr to 1hr 15min.
Serve with rice.
Monday, February 15, 2010
Chicken and Noodles
1 1/2lbs homemade or frozen noodles (freezer section Reames is a name brand but store brand works too)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water
Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.
Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.
This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)
2 c. cooked chicken
1-10 3/4 oz can of cream of chicken soup
2-15oz cans of chicken broth
1 tsp salt
1 tsp seasoned salt
3/4c butter or margarine
1-10 3/4oz can cheddar cheese soup
2 c. grated cheddar cheese
1 1/2c water
Cook noodles only 15 minutes. Drain. Mix noodles with all other ingredients. Put in large, greased baking dish.
Bake COVERED at 325 degrees for 2-3 hours. Add more liquid if needed.
This makes A LOT. Probably at least 3 8x8 pans. It's SO good. :)
Wednesday, January 27, 2010
Fruit Cups
1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries
Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.
Freeze for at least 1 hr before serving.
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries
Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.
Freeze for at least 1 hr before serving.
Hashbrown & Egg Casserole
Melt 1 stick of butter or margarine in bottom of 9x13 pan. Place 8 (or enough to cover bottom of pan) frozen hash brown patties in pan.
Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.
Pour egg mixture over hash browns. Refrigerate over night.
Bake 1 hour at 350 degrees.
**I only use 1/2 stick of butter and it tastes just great!
Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.
Pour egg mixture over hash browns. Refrigerate over night.
Bake 1 hour at 350 degrees.
**I only use 1/2 stick of butter and it tastes just great!
Sunday, January 3, 2010
Chicken Marsala
Fast...easy...delicious!
1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms (or more depending on your preference)
3/4 - 1 cup Marsala wine (or more depending on how strong of a flavor you want)
Combine first 4 ingredients in a gallon bag. Place chicken pieces in the bag and shake to coat with the flour mixture.
Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and lightly brown on both sides, but do not fully cook. Remove chicken, add mushrooms and wine to the skillet. Let mushrooms cook in the wine for a little while. Add chicken back to the skillet. Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.
Great served with mashed potatoes or rice!
1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms (or more depending on your preference)
3/4 - 1 cup Marsala wine (or more depending on how strong of a flavor you want)
Combine first 4 ingredients in a gallon bag. Place chicken pieces in the bag and shake to coat with the flour mixture.
Heat olive oil in a large skillet over medium heat. Place chicken in the skillet and lightly brown on both sides, but do not fully cook. Remove chicken, add mushrooms and wine to the skillet. Let mushrooms cook in the wine for a little while. Add chicken back to the skillet. Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.
Great served with mashed potatoes or rice!
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