Chicken Fajitas

The other day I realized that I hadn’t made chicken fajitas for way too long.  They are seriously amazing and my whole family LOVES them!  It’s now on our regular rotation for dinner… again.  (Forgive the picture.  I didn’t stage it.  Just took a pic last minute :) )

Chicken Fajitas 

  • 1/4 c. olive oil
  • 1/3 c. lemon juice (or juice of 1 fresh lemon)
  • 1 large onion, diced
  • salt to taste (about 1/2 tsp.)
  • 2 tsp. chili powder (or more if you prefer, we keep it right at 2)
  • 1 1/2 tsp. dried oregano
  • 1 tsp. thyme
  • 3-4 cloves of garlic, minced
  • 4 c. cooked, shredded chicken
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • tortillas

Mix olive oil, lemon juice, onion, salt, chili powder, oregano, and thyme in a large frying pan.  Cook over medium heat until onion is tender but still has a bit of a crunch.  Add garlic.  Add chicken and cover to cook for about 10-15 minutes. 

Add peppers and toss until they are still crisp but tender.  You don’t want them to be mushy.

Serve on warmed tortillas with your choice of garnishments:  cheese, sour cream, guacamole, salsa

Recipe source:  The Diet Rebel’s Cookbook


Pinterest Challenge: Day 5–Cranberry Chicken Crescents

Yes, I’m a couple days behind.  Forgive me!

Well, a couple of days ago my kids and I were at home wondering what the heck we were going to eat for dinner.  It was one of those days that we had practically nothing in the house, a trip to the grocery store was MORE than overdue, and Mom (that’s me) refused to take all the kids to the store so…. we had to do some serious scrounging to figure out what we were going to eat. 

Never mind the fact that we had already done the scrimping and scrounging for lunch.  It was time to do it again.

The only thing we knew we could have for sure was corn on the cob.  We have some awesome friends/neighbors who left to go out of town for 12 days and they were worried about the produce in the fridge going bad.  And we were the lucky recipients of their food!  Woohoo! 

So, the search was on for the main course.  So glad there is Pinterest in my time of need!  First I searched my own boards but for every recipe I found that might work I was always missing a few key ingredients.  I finally resorted to the Search Bar (it still counts for my Pinterest challenge, right?).  I had crescent rolls in my fridge and a couple of cans of chicken.  I searched for ‘Chicken Crescents’ and a whole bunch of things came up. 

Then I saw one for Cranberry Chicken Crescents.  PERFECT!!  I had a can of cranberry sauce downstairs in our storage room. 

Babblin' Brooke  Cranberry Chicken Crescents

This was probably the simplest of simple recipes.  First preheat your oven to the temperature noted on your 2 cans of refrigerated crescent rolls (if you’re afraid of opening the tube {like I am} your kids will be happy to do it for you ;) ).  Mix together 2 cans of chicken (drained) and a can of cranberry sauce (whole or jellied).  Put a large spoonful into each crescent, roll, and bake for amount of time noted on package. 

TADA!  Now you’ve got what makes for a GREAT… lunch.  Except that we had it for dinner and everyone loved them!  I was surprised.  Even Anthony (who claims to hate cranberries) loved it! 



Fried Chicken… Paula Deen Style

Actually, she calls it Gussie’s Fried Chicken so I guess it’s more like Gussie style. 

I can’t believe I’m actually posting this because it goes completely against my New Year eating plan.  But I’m allowed a cheat meal (or seven) every week.  Food is my friend and I have very few enemies in that world. 

I discovered the magic of The Food Network several years ago and absolutely fell in love with Miss Paula Deen.  She’s funny, charming, beautiful, and man oh man that woman can COOK!  Haven’t met a recipe of hers I haven’t liked.  One time, she was making this fried chicken with a honey-pecan glaze and I was intrigued.  I had to make it and let me tell you, this recipe did NOT disappoint!  The whole family loves it!!

chicken 3

Gussie’s Fried Chicken 

  • 1 whole chicken, cut up or boneless skinless chicken breast (I prefer the latter)
  • 3 eggs
  • Salt and pepper
  • Garlic powder
  • 2 cups self-rising flour (**see note at bottom for recipe if you don’t have this on hand)
  • Oil for frying (or shortening)

Heat oil to 375* in large skillet or cast iron pan, enough to go up halfway on the chicken.  Beat eggs and pour into 9×13 pan if desired.  This makes the process easier.  Mix salt and pepper, garlic powder, and flour together in large bowl.  Rinse chicken and pat dry with paper towels.  Dredge the chicken by first coating each piece in egg and then coating in flour mixture.  Place in hot oil and fry for about 10 minutes, flip and cook the second side for another 10 minutes.  

Very large pieces may need to be cooked a little longer. Drain chicken on paper towels and transfer to platter.


Honey-Pecan Glaze

  • 1 cup (2 sticks) butter
  • 1/2 cup honey
  • 1 cup coarsely chopped pecans

To make the glaze, melt the butter in a saucepan over low heat.  Whisk in the honey, bring to a simmer and add pecans. Simmer for 10 minutes, stirring occasionally.  Serve over fried chicken. 


Self-Rising Flour (in case you don’t have it)

For every one cup of flour, add 1/2 tsp. salt and 1 tsp. baking powder

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