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Amazing Chicken Fajitas

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!

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Crispy Filet Tacos

We happened to have some leftover steak from a couple of nights ago (doesn’t happen very often). However, when this does happen, we either turn it into amazing steak sandwiches or tacos. 

Begin by chopping off any excess fat and then dicing your steak into small pieces. Dice an onion and a handful of cilantro. 

Add in a bit of cracked pepper and sea salt. Then stir to combine. 

Warm about 1/4C of EVOO over medium heat in a large saucepan. Place cooked corn tortillas into oil and add a couple spoonfuls of your meat mixture and spicy shredded cheese (this variety is pretty tasty). 


Use the back of your spatula to fold the tacos over and cook for ~3 minutes per side until they begin to brown. 

Combine ingredients for your pico (recipe also on blog). 

Serve and enjoy!

Epic Fish Tacos

These tacos can be made with a variety of fish and with a variety of different seasonings. This is how I make our white fish tacos (and will share my red snapper seasoning in another post). 

These are made with tilapia. I season the loins with garlic powder, onion powder, black pepper, and dried parsley. Warm a couple tablespoons of EVOO over medium heat until the oil begins to ripple. Cook the fish for 4 minutes on each side. Remove from heat and place on a paper towel lined plate. 

I serve these with my 234 sauce (2tbl mayo, 3tbl Greek yogurt, & 4tbl Franks hot sauce) and pico (recipe on blog). As a side I like either my Best Black Beans, Mexican Corn Salad, or Mexican Street Corn (all on blog).

Warm raw corn tortillas (Tortilla Land are awesome) and serve immediately. So, so good. 

Roasted Poblano & Chicken Enchiladas

We love enchiladas in my house. LOVE. These were so amazing that my husband insisted we put them into our regular rotation. 

Begin by rinsing and drying 3 poblano peppers. Brush them lightly with EVOO and place them on a lined baking sheet. Bake at 450 degrees for 35-45 minutes until the skin is dark and the outer lining is wrinkled. Let stand for 30 minutes. 

Salt & pepper 1.25lbs of chicken tenders and cook them over medium heat in a sauce pan with 1tbl of EVOO.Set aside. Add into the same pan 1 sliced green pepper and 1 small sliced yellow onion. Cook until soft. Dice the cooked chicken and place into a large mixing bowl. 

Add the cooked onions and green pepper into the mixing bowl. Now skin and seed the poblanos and add them to your mixing bowl. Your filling is complete. 

In the same saucepan, melt 1tbl of butter and then add 2tsp minced garlic. Once garlic becomes fragrant (1 minute), add 1tbl flour and whisk to combine. Slowly add 1.25C of whole milk and then 1/2C sour cream. Whisk until it becomes thick and then stir in 1/2tsp cumin and 1/2tsp chili powder. Continue stiring until sauce thickens and warms through. 

Lay a couple spoonfuls of the sauce into the bottom of a baking dish. Using freshly cooked flour tortillas, roll approximately 1/2 cup of the chicken mix into each tortilla. Top chicken with shredded pepper jack cheese and place into baking dish. Now cover with remaining sauce. 

Top with more pepper jack and bake at 350 degrees for 20 minutes. 

Top with avocado and enjoy!

Adapted from: Will Cook For Smiles

The BEST Beef Enchiladas

The search is over. These are the best beef Enchiladas I have ever tasted. I’d even venture to say this is my husband’s favorite dish that I make. They are melt in your mouth, cheesy, full of flavor, worth every delicious bite, shear perfection. 

Begin with 4lbs of pot roast style beef, excess fat trimmed off. Coat all sides of the meat generously with cracked salt and pepper. Heat a couple tablespoons of EVOO in a large skillet over medium high heat. Sear it quickly on all sides until it has a beautiful brownish black color. Now put it in your crockpot. 

Cover with 1 large chopped onion, 20oz diced green chiles, 2tbl chili powder, 2tbl cumin, 2tbl garlic powder, 5oz Franks Hot Sauce, and 1/4c of water. Cook on low for 8-9 hours or until beef shreds easily with 4 forks. 

For the enchilada sauce (which is different from my normal variety) – Heat a tablespoon of EVOO in a medium saucepan and sauté 1/2c minced onions until soft. Stir in 24oz tomato sauce, 8oz diced green chiles, 2tbl chili powder, 1tbl cumin, and a few dashes of hot sauce. 

Cover the bottom of a baking dish with your enchilada sauce. Prepare fresh flour tortillas and spoon in your meat (which now looks like this).

Top meat with Pepper Jack or Monterey Jack cheese. Roll up and place in baking dish. When you have finished rolling up all the meat, cover completely with the remaining enchilada sauce and top with more cheese. Bake uncovered at 350 degrees for 30 minutes or until cheese is melty and bubbly. Top with avocado, jalapeño, hot sauce, etc. Enjoy!!

Adapted From: Mrs. Happy Homemaker

White Chicken Chili with just FIVE ingredients

I love soup and am especially a fan of all chili varieties. Nothing says comfort like a lit fireplace, cozy pjs, and a warm bowl of soup (and also a favorite DVR show to watch – lately This Is Us).

This is a fix it and forget it soup for the crockpot. Throw in 3 chicken breasts, 2 cans of great northern beans (drained), 2 cups of salsa verde, 2tsp cumin, and 6 cups of chicken broth (or bone broth, my latest obsession). 

That’s it! Cook on low for 5-6 hours until chicken shreds easily with a fork. Serve with your favorite toppings. We LOVE Greek yogurt, jalapeños, cilantro, avocado, and hot sauce. I also make homemade tortilla chips to accompany this. Simply cut thin tortillas into pieces with a pizza cutter, brush both sides with olive oil, lightly salt, and bake for 12-15 minutes at 350. Enjoy!!

Sweet Potato & Black Bean Chili

This is such an awesome chili variety. The spice is complemented perfectly with the sweet potatoes and hint of molasses. I can’t wait to make it again!

Heat 3tbl EVOO in a heavy stockpot or Dutch oven. Add 1 diced sweet onion and 2 peeled and cubed sweet potatoes. Once the onions become translucent, remove both from your pot and set aside. 

Add 1lb lean ground beef and cook through. Once browned, add 1tsp salt, 2tbl chili powder, and 1tbl cumin. 

Stir in a can of diced tomatoes, 2tbl tomato paste, 2tbl molasses, and 2 cups of bone broth (or chicken broth if you prefer). Cook uncovered over medium heat for 10 minutes. 

Add in a rinsed and drained can of black beans, sweet potatoes, sautéed onion, and 1/2tsp cayenne pepper. Simmer 10-15 minutes until potatoes are soft but not mushy. Top with Greek yogurt and green onions. Enjoy!🍲

Adapted from: Our State Magazine

Green Chile Chicken Enchilada Soup

I love autumn for a multitude of reasons: Football, oysters, sweaters, boots, scarves, holidays, and last but not least, crockpot season. Fix it and forget it is so awesome for crazy days of shuffling my three year old from one thing to the next, cooking for my freezer meal business, and the endless chores of being a stay at home wife and mom. 

This is the best new soup I’ve tasted in a while. And today (after making it yesterday), it tastes even better!

Toss into crockpot:

10oz can green enchilada sauce, 1 can drained and rinsed northern beans, 2 cans drained and rinsed black beans, and 3 chicken breasts. 

Now add 1 undrained can of diced tomatoes, 8oz undrained diced fire roasted green chiles, 1tsp salt, 1/4tsp pepper, 4tsp chili powder, 1tbl cumin, 3/4tsp paprika, a handful of chopped cilantro, and 2 cups of chicken broth (I prefer reduced sodium bone broth). 

Cover and cook on low for 6-8 hours until chicken easily shreds. 

Remove chicken from crockpot and cube 8oz of cream cheese (I prefer the Greek yogurt variety. It’s much healthier and tastes better in my opinion). Turn your crockpot to HIGH, and add in the cubed cream cheese to melt for 30 minutes. 

Add your chicken back in once cheese has melted and serve. We topped ours with avocado, Greek yogurt, cilantro, and jalapeños. 

For extra goodness, try making your own tortilla chips. Use a pizza cutter to quarter yellow corn tortillas. Brush both sides with EVOO and sprinkle with sea salt. Bake at 350 on a baking sheet until edges begin to turn brown. Yum.😋

Adapted from: Chelsea’s Messy Apron

Honey Cilantro Shrimp

We are SO very lucky to live by the water where fresh seafood is easy to come by. I could eat shrimp every day. Yes, every single day. My husband is an amazing grill master. Thank goodness, since he is no use in the kitchen. Lol!

These shrimp literally take no time to make and taste amazing. We paired them with my husband’s superb filet and a salad….it truly felt like date night!

Warm 1tbl EVOO and 1tbl butter over medium heat. Add a pound or more of fresh shrimp and a teaspoon+ of minced garlic. Sauté for about 3-5 minutes until shrimp are pink. 

While shrimp are cooking combine:

-Juice of a lime, 3tbl chopped cilantro, 1tbl soy sauce, and 3tbl honey. 

Once shrimp have cooked through, pour mixture into saucepan and simmer for 2-3 minutes. Serve with slotted spoon over salad, pasta, quinoa, anything really. Enjoy! 

Spicy Green Shrimp Enchiladas

This is the easiest meal in the world. Seriously. However, having a few fresh ingredients takes it from good to spectacular. 

Toss 1.5 pounds of fresh, deveined shrimp in EVOO, salt, pepper, and then roast in a 400 degree oven on a baking sheet lined with parchment or aluminum foil for 6-8 minutes. 

Prepare fresh flour tortillas and fill with 6-8 shrimp and pepper jack cheese. Line filled enchiladas in baking dish and brush both sides with green enchilada sauce (homemade recipe on blog). Bake seam side up for 15 minutes at 375 degrees. Then, flip and bake for 10 minutes. Finally, top with pickled jalapeños and mozzarella or Monterey Jack cheese and bake for an additional 5 minutes until the cheese has melted. 

Top with fresh avocado, hot sauce, salsa, Greek yogurt, or anything you like. Enjoy!