We obviously love Mexican inspired dishes in my house. Here is a new fajita marinade that I made yesterday and the result was spectacular. Wow.
Whisk together 1/2 cup of good Italian dressing, 1tsp cumin, 1/2tsp brown sugar, 1/2tsp black pepper, 1/4tsp salt, 1/8tsp garlic powder, and 1/8tsp chipotle seasoning.
Pour marinade into a gallon size freezer bag and add 2-3 chicken breasts. Refrigerate for at least 2 hours (preferably overnight). Slice peppers (bell are fine, we used sweet peppers and the were divine!), mushrooms and onions.
We grilled the veggies first on a griddle and then grilled the chicken. Let chicken rest for 5 minutes before cutting it diagonally into strips.
Using fresh flour tortillas, layer in Greek yogurt, your chicken and veggies.
Top with salsa, avocado, jalapeños, hot sauce, or whatever you prefer. Delish!
This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp.
Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and sauté until it becomes soft.
Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes.
Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage.
Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.
Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread.