Beef and Chicken Fajitas

We had dinner with our best-est friends today.  Deana made fajitas that were so good.   We had a fajita bar, guacamole, cheese dip, and fruit salsa with cinnamon crisps. 

Beef & Chicken Fajitas

Source: Deana Magnuson - who found the recipe on Pinterest

1/2 cup bottled Italian dressing
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp brown sugar
1/2 tsp pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle seasoning
3 skinned and boned chicken breasts (about 2 lb.)
1 (2-lb.) flank steak

Whisk together first 8 ingredients. Pour half of marinade into a large zip-top plastic freezer bag, and add chicken breasts; seal bag. Repeat procedure with remaining marinade and flank steak. Chill 2 hours. (or overnight)

Grill chicken and steak at the same time. Grill steak, covered with grill lid, 10 minutes on each side or to desired degree of doneness; grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.

Remove from grill, and let stand 10 minutes. Cut steak and chicken diagonally into 1/4-inch-thick strips.

Guacamole

I haven't always been a fan of guacamole and it wasn't until Dan and I went to Dallas that I realized that I did like it....if it was made correctly.  We ate at a fabulous Mexican restaurant and we tried their table side prepared guacamole.  I loved it!  Later we ate at Cantina Laredo in Branson and I watched carefully and have recreated (or something pretty close) to their guacamole.

Guacamole

1 lime
1/2 tsp. sea salt
1/2 tsp. white pepper
1/2 tsp. garlic powder
3 large avocado (ripe, slightly soft to squeeze)
1/3 cup red onions, finely diced
2 tbsp. jalapenos, finely diced and seeds removed (optional if you don't want it spicy)
2 tablespoons fresh cilantro, finely chopped
1/3 cup tomato, finely diced

Using a fork or one of those juicing gadget, place in the middle of the 1/2 lime and squeeze (turning fork or gadget) to get the juice into a small bowl.  Continue with the other 1/2 lime.  Mix in the sea salt, white pepper, and garlic powder.

Cut avocados in half and remove the seeds.  With a large spoon, remove the pulp and place into a mixing bowl.  With two forks, mash the avocados to make a chunky paste.

Pour the lime/seasonings over the avocados and mix.  Next add the onion, jalapenos, and mix to combine.  Last, add the tomatoes.  Serve with chips and enjoy.

Baked Beans - Marcia's Recipe

My sister-n-law makes the best baked beans -- I mean the best!  She shared her recipe with me today, she said it was given to her by an old friend.

I'm ready for a  BBQ so I can make these beans.  Now I'm on the hunt for the perfect potato salad recipe.  Got one to share?

Baked Beans - Marcia's recipe
Source: Marcia Dotson

4 cans pork and beans
2 cups sugar
1 onion chopped
1 can chopped tomatoes
1 small can tomato paste
4 slices of bacon

Mix well and put into a baking dish - take 4 slices of bacon and cut up and put on top of the beans.  Bake at 350 for 2 1/2 hours.

Grilled Cheeseburgers

I did something for the very first time this past weekend. I grilled - all by myself - with no help from Dan.  In the past grilling has always been Dan's thing.  Heck, I hadn't even started our grill before!  I kept it pretty simple, I made some hamburgers using a recipe and cooking method from America's Test Kitchen.  Does anyone else love that show?  I love the recipes, I love the taste tests and equipment reviews. 

 

Grilled Cheeseburgers - using a Gas Grill

Source: America's Test Kitchen TV show on PBS
 
1 large slice white sandwich bread, crust removed, bread chopped into 1/4-inch pieces (about 1/2 cup)

2 tablespoons whole milk

3/4 teaspoon table salt

3/4 teaspoon ground black pepper

1 teaspoon garlic powder

2 teaspoons A-1 Steak Sauce

1 pound lean ground chuck (the recipe called for 1 1/2 pounds to make 4 burgers, but I had 1 pound and made 3 burgers)

    Vegetable oil for cooking grate

 sliced cheese

hamburger buns
 

Instructions

1.      Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.
2.   Meanwhile, mash bread and milk in large bowl with fork Stir in salt, pepper, garlic, and steak sauce.
3.   Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 3 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.
4.   Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Put cheese on burgers a few minutes before they reach desired doneness.  While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns.

Cashew Chicken Casserole

This recipe has been making the rounds on Facebook. My friend, Lori Hicks, is the one who told me she had made it and that it was good.  This was originally a weight watchers recipe but I didn't use the low fat soup or reduced calorie margarine.  (yuck, who uses margarine?)

Here is my fully loaded and delicious recipe.  Also, the original recipe  says to add 1 cup of chow mien noodles when you add the cashews.  We decided we like it best without the chow mien noodles.

Cashew Chicken Casserole
Source: Unknown, came to me via Lori Hicks on Facebook

1 onion, diced
1 cup diced celery
2 tablespoons butter
salt & pepper
1 pound cooked chicken breast tenderloin (I boiled the chicken this morning, then diced it once it cooled a little.)
2/3 cup chicken broth
2 cans cream of chicken soup
1/4 cup soy sauce
2 cups cooked rice  (I used the kind that you boil in a bag, it was slightly over 2 cups.  I used brown rice.)
cashews
1-2 green onions

Sauté onion and celery in butter, season with salt and pepper, cook for a few minutes.  Add broth and cream of chicken soup.  Simmer for 5 minutes, stirring often.  Add cooked rice, chicken and soy sauce.  Pour into a greased 9x13 baking dish.  Bake until bubbly and brown, about 30 minutes.  Remove from oven and sprinkle with cashews.  Bake 5 more minutes.  Sprinkle with green onions before serving.