Sunday, June 29, 2014

Keto bacon burger casserole

Keto bacon burger casserole | #Lowcarblasagna #Bestketorecipes #Noodlelesslasagna #Simpleketorecipes #Noodlelesslasagnaketo #Ketolasagnabake #Ketosheetpanpizza #Easyketomeals #Ketoburgerrecipes #Ketohamburgercasserole #Hamburgerketorecipes #Ketodakotachicken

Ingredients

  • 1 tbsp butter
  • 7 oz. bacon
  • 1 lb ground beef
  • 2 dill pickles, finely chopped
  • 2 tomatoes
  • 1 garlic clove (optional)
  • 2 eggs
  • 2 tbsp tomato paste
  • 1 cup heavy whipping cream
  • 7 oz. shredded cheddar cheese
  • salt and pepper
  • Serving
  • 51⁄3 oz. lettuce
  • 4 tbsp olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Dice the bacon into smaller pieces and fry in butter over medium heat.
  2. Add ground beef to the pan and increase the heat slightly. Continue frying while stirring until the ground beef is cooked through.
  3. Chop dill pickles and tomatoes and add to the pan along with minced garlic, seasonings and ⅔ of the cheese.
  4. Grease a baking dish and add ground beef mixture.
  5. Mix eggs, cream and tomato paste in a small bowl. Season to taste.
  6. Pour the egg mixture over the ground beef and add the rest of the cheese on top.
  7. Bake for 15-20 minutes or until the casserole turns golden brown.
  8. Serve with lettuce and olive oil.

Recipe has been adapted from >>>>>  here

Saturday, June 28, 2014

Oven-Baked Chicken Parmesan

Oven-Baked Chicken Parmesan | #Foodrecipes #Lowcarbrecipes #Healthychickenrecipes #Lowcarbmeals #Ketodinnerrecipes #Ketochickenrecipes #Longhornparmesancrustedchicken #Easydinnerrecipes #Tacopasta #Bakedchickenparm #Chickenparmesanrecipehealthy #Califlowerrecipes


Ingredients

  • 1/2 cup water
  • 1 egg
  • 1 1/2 cups bread crumbs (I use Panko)
  • 6 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 3 skinless, boneless chicken breasts, sliced in half horizontally
  • 2 cups Marinara sauce
  • 1 cup mozzarella cheese
  • Whole wheat spaghetti, cooked

Instructions

  1. Preheat oven to 400 degrees F.
  2. Beat eggs and water together in a bowl. In a separate bowl, combine bread crumbs, 4 tablespoons Parmesan cheese, oregano, basil, thyme and garlic powder.
  3. Sprinkle chicken with salt and pepper on both sides. Dip each chicken breast halve in the egg mixture, shake off excess, then dip in the bread crump mixture on both sides. Place on a baking sheet sprayed with cooking spray. Repeat with remaining chicken.
  4. Spray each chicken breast with cooking spray or an olive oil mister. Bake for 40 minutes.
  5. Spread each chicken breast with Marinara sauce, then top with mozzarella and remaining Parmesan cheese. Continue baking until cheese is melted.
  6. Serve over whole wheat spaghetti.

recipe adapted >>>>>  here

Friday, June 27, 2014

Greek Chicken Bowls (Meal Prep Easy)

Greek Chicken Bowls (Meal Prep Easy) | #Mealprepfortheweekforweightloss #Healthysnacks #Lunchmealprep #Healthybreakfastforweightloss #Healthyeating #Vegetarianmealprep #Macrofriendlyrecipes #Greekchickenbowls #Mediterraneandiet #Healthylunchideas #Lunchmealprep #Healthymealprep

Ingredients

  • Greek Chicken :
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic minced (Note, adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 Tbs dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste
  • Cucumber Salad :
  • 2 English cucumbers peeled and sliced
  • 1/3 cup lemon juice
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 1/2 Tbs minced garlic
  • 1/2 tsp dried oregano
  • Tzatziki Sauce :
  • 1 cup plain Greek yogurt
  • 1 English cucumber finely diced
  • 1 tsp - up to 1 Tbs minced garlic adjust to garlic preference
  • 1/2 Tbs dill weed or 1 Tbs fresh dill, chopped fine
  • 1 1/2 tsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint optional
  • Salt and pepper to taste
  • The Rest :
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes halved
  • 1/2 cup red onion slices

Instructions

  1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.
  7. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  8. Remove from pan, and let cool.
  9. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  10. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  11. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  12. Refrigerate while assembling your bowls.
  13. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  14. Top with chicken, cucumber salad, and some tzatziki sauce.
  15. Keep for 3- 5 days in airtight container, serve cold!

Recipe adapted >>>>>  here

Wednesday, June 25, 2014

Instant Pot Whole “Rotisserie” Chicken

Instant Pot Whole “Rotisserie” Chicken | #Instantpotrecipeseasy #Howtocookfrozenchickenininstapot #Instantpotfrozenchickenrecipes #Instapotfrozenchickenrecipes #Instantpotchickenrecipesfrozen #Instapotrecipes #Pressurecookerrecipes #Instantpotrecipeshealthyfamily #Instantpotshrimpboil #Instapotribs #Instantpotbabybackribs #Instantpotrecipesforbeginners

 

Ingredients

  • 1 whole chicken mine was 4.3 pounds
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 and 3/4 Tablespoons avocado oil (or you can use coconut or canola - something with a high smoke point)
  • 1 yellow onion quartered (optional)
  • 1 lemon halved (optional)
  • 1 cup chicken stock or broth

Instructions

  1. Remove all parts from the chicken cavity; rinse and pat dry with a paper towel.
  2. Optional: place the onion and lemon in the cavity of the chicken.
  3. Combine all of the spices, including salt and pepper, in a small ramekin dish; stir together.
  4. Add the oil to the spices, and stir until incorporated.
  5. Turn on your Instant Pot to preheat on the sauté setting on "normal."
  6. Rub half of the oil and spice mixture on the breast side of the chicken.
  7. Place the chicken, breast side down, in the preheated Instant Pot.
  8. Carefully rub the other half of the oil and spices mixture on the other side of the chicken.
  9. Allow the breast side to crisp up the chicken skin for a few minutes, about 3 to 4 minutes total.
  10. Carefully flip the chicken over to the other side, and let it crisp up the skin on the other side for about a minute. Flipping it over was a little awkward, but it helps to use a sturdy burger flipper and some tongs.
  11. Optional step: If you do not want your chicken sitting in the liquids, you can remove the chicken after it browns on the second side and place the trivet in the pot. Then place the chicken, breast side up, on the trivet.
  12. Add in the chicken stock.
  13. Place the lid on and lock it, per Instant Pot instructions.
  14. Set to manual high pressure for 25 minutes.
  15. Allow the Instant Pot to depressurize naturally (I.e., do not use the venting lever, but allow the pressure to dissipate slowly. Mine took about 15 minutes)
  16. Remove the lid, and transfer the chicken to a serving plate. Mine was so tender that it was falling apart a little!
  17. Let the chicken rest for about 5 minutes prior to serving.
  18. I like to spoon or brush a little of the cooking liquid over the top just prior to serving to make the chicken extra juicy.

recipe adapted >>>>>  here

Tuesday, June 24, 2014

Easy Keto No Bake Cookies

Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | #Verygood #delicious #Followed #recipe #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes

Ingredients

  • 1 1/3 cups creamy peanut butter
  • 2 teaspoons vanilla extract
  • 2 Tablespoons cocoa powder unsweetened
  • 2 cups coconut flakes unsweetened
  • 2 Tablespoons butter melted
  • 1 teaspoon erythritol (optional)

Instructions

  1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
  2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
  3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
  4. Place in freezer for 30 minutes to set.
  5. store in an airtight container in the freezer.

recipe adapted >>>>>  here

Monday, June 23, 2014

Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate | #Yummydrinks #Hotchocolaterecipes #Fundrinks #Foodanddrink #Dessertrecipes #Winterdrinks #Frozenhotchocolaterecipe #Oreofudgerecipe #Fooddeserts #Peppermintwhitehotchocolate #Coldhotchocolaterecipe #food

Ingredients

  • 2 cups milk , preferably whole
  • 1/4 - 1/2 cup bittersweet chocolate chips (I recommend Ghirardelli)*
  • 1/2 cup caramel sauce , recipe link follows
  • Sweetened whipped cream or vanilla marshmallows
  • Grated chocolate for garnish , optional
  • Caramel Sauce , recipe below

Instructions

  1. Prepare caramel sauce according to directions listed and allow to cool slightly. Heat milk in a medium saucepan over medium heat. Once milk is warm, stir in chocolate chips and caramel, and cook whisking constantly until chocolate has melted. Allow to cool slightly and serve warm topped, topped with sweetened whipped cream or miniature marshmallows, drizzle each serving with 1 Tbsp caramel sauce and garnish with grated chocolate if desired.
  2. *For a richer hot chocolate, you can use up to 1/2 cup bittersweet chocolate chips and mix in more caramel sauce as well if desired.
  3. Recipe Source: Cooking Classy

recipe adapted >>>>>  here

Sunday, June 22, 2014

Strawberry Jello Fluff Salad

Strawberry Jello Fluff Salad | #Orangefluffsaladmandarin #Orangecreamsiclefluff #Mandarinorangejellosalad #Dessertrecipes #Strawberryjellofluffsalad #Strawberrybananacheesecakesalad #Pistachiosalad #Jellosaladrecipes #Strawberryshortcakefluffsalad #Foodvideos #Fluffsaladrecipes #Dessertrecipes

Ingredients

  • 1 large package Cook and Serve vanilla pudding (4.6 ounces)
  • 1 large package strawberry jell-o (6 ounces)
  • 3 cups water
  • 1 16 oz Cool-Whip (lite or fat-free is fine)
  • 1/2 bag mini marshmallows
  • 2 cups of strawberries, chopped
  • 2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Instructions

  1. Mix together pudding, Jell-o, and water over medium heat until it boils.
  2. Remove from heat and pour into a large mixing bowl. Cover with plastic wrap.
  3. Refrigerate until mixture has thickened (overnight or for about 6 hours).
  4. The next morning or 6 hours later, beat until creamy with a hand mixer.
  5. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

RECIPE ADAPTED  >>>>>  here

1-BOWL GLUTEN-FREE BANANA BREAD

1-BOWL GLUTEN-FREE BANANA BREAD | #Paleopumpkin #Paleofallrecipes #Glutenfreebaking #Glutenfreedesserts #Glutenfreecooking #Foodswithgluten #Gfbananabread #Glutenfreepumpkinrecipes #Glutenfreebananabreadeasy #Dairyfreepumpkinmuffins #Glutenfreedairyfreebananabread #Gfpumpkinmuffins

Ingredients

  • 3 medium ripe bananas (~1 1/2 cups or 337 g)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg)*
  • 3 Tbsp (45 ml) grape seed or coconut oil, melted
  • 1/4 cup (50 g) organic cane sugar
  • 1/4 cup packed (55 g) organic brown sugar
  • 2-3 Tbsp (63-84 g) maple syrup, depending on ripeness of bananas (or sub honey)
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup (180 ml) unsweetened almond or dairy-free milk
  • 1 1/4 cup (137 g) almond meal
  • 1 1/4 cup (200 g) gluten-free flour blend
  • 1 1/4 cup (112 g) gluten-free oats

Instructions

  1. Preheat oven to 350 degrees F (176 C) and line a 9x5-inch loaf pan with parchment paper.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.

recipe adapted >>>>>  here

Tuesday, June 17, 2014

White chocolate raspberry brownies

White chocolate raspberry brownies | #Peanutbutterbrownies #Rasberryrecipes #Raspberrydessertseasy #Cakerecipes #Blondiebrownies #Deliciousdesserts #Saltedcaramelbrownies #Brownsugartoffeeblondiebars #Caramelblondiesrecipe #Saltedcarameldesserts #Saltedcaramelblondiesrecipe #Smorescookiecupsrecipes



Ingredients

  • 60g raspberries
  • ½ cup caster sugar
  • 150g butter, melted
  • 250g white chocolate, chopped
  • 3 eggs
  • 1⅔ cup plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract


Instructions

  1. Pre-heat the oven to 180 fan-forced and grease and line a large loaf tin or 20x30cm lamington pan.
  2. In a large bowl, mix the sugar, eggs and vanilla together.
  3. Add the flour and baking powder and stir it through.
  4. Stir through the melted butter then fold in the chopped white chocolate.
  5. Spread the batter into the baking tin.
  6. Microwave the berries for 30 seconds or until soft then moosh them with a fork to break them up.
  7. Spoon the raspberries over the top of the batter and then use a skewer to swirl it through the top.
  8. Bake the blondies for 20 minutes or until a skewer comes out with just a few sticky bits of crumb.
  9. Leave it to cool completely in the tin.

RECIPE ADAPTED  >>>>>  here

Monday, June 16, 2014

Creamy Steak Fettuccine

Creamy Steak Fettuccine | #Creamysteakfettuccine #Bakedburritocasserole #Steakdinnerideas #Burritocasserolerecipebeef #Mexicanfoodrecipescasserolesmaindishes #Cookingrecipes #Shrimpmealprep #Creamysteakfettuccine #Steakpastarecipes #Freezingmeat #Dinnerrecipes #Parmesanbasilorzo


Ingredients

  • 12 oz. fettuccine
  • 1 lb. sirloin steak
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 c. milk
  • 1 tbsp. freshly chopped parsley
  • 1/2 c. freshly grated Parmesan
  • 1 1/2 c. halved cherry tomatoes
  • 4 c. baby spinach
  • Balsamic glaze, for drizzling

Instructions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
  3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
  5. Top with sliced steak and drizzle with balsamic glaze.

Recipe has been adapted from >>>>>  here

healthy beef and broccoli

healthy beef and broccoli | #Tacopastasalad #Coldpastasaladrecipes #Bbqpastasalad #Saladsforparties #Colddinners #Carlsbadcravings #Healthyasianrecipes #Beefandbroccolieasyhealthy #Healthydinnerrecipeswithbeef #Brocolibeefrecipe #Broccolibeefrecipehealthy #Cookingrecipes

Ingredients

  • 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
  • 2 Tbsp arrowroot or cornstarch*
  • 1lb. broccolini (or broccoli), cut into 2” sections
  • 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
  • 3 cloves garlic, minced
  • 1 1/2 tsp fresh ginger, minced
  • 1/2 tsp black pepper, plus more to taste
  • 1/4–1/2 cup water, as desired
  • olive oil or coconut oil, for cooking

Instructions

  1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
  2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
  3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
  4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
  5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
  6. Serve warm!

recipe adapted >>>>>  here

Sunday, June 15, 2014

Greek Chicken Gyros with Tzaziki

Greek Chicken Gyros with Tzaziki |#Greek #Chicken #Gyros with #Tzaziki #Cookingrecipes #Dinnerrecipes #Ethnicrecipes #Greekchicken #Chickendishes #Yummyfood #Cookingrecipes #Yummyfood #Chickendishes #Healthyrecipes #Greekrecipes #Ethnicrecipes #Veganeating #Vegandishes



Ingredients

  • 2 lb / 1 kg boneless skinless chicken thigh fillets
  • MARINADE
  • 3 large garlic cloves , minced (~ 3 tsp)
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 3 tbsp Greek yoghurt
  • 1 1/2 tbsp dried oregano
  • 1 tsp salt
  • Black pepper
  • TZATZIKI
  • 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
  • 1 1/4 cups plain Greek yoghurt
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • 1 garlic clove , minced
  • 1/4 tsp salt
  • Black pepper
  • SALAD
  • 3 tomatoes , desseeded and diced
  • 3 cucumbers , diced
  • 1/2 red spanish onion , peeled and finely chopped
  • 1/4 cup fresh parsley leaves
  • Salt and pepper
  • TO SERVE
  • 4 to 6 pita breads or flat breads


Instructions

  1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
  2. MAKE THE TZATZIKI
  3. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  4. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.
  5. SALAD
  6. Combine ingredients in a bowl.
  7. COOK CHICKEN
  8. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
  9. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
  10. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.
  11. ASSEMBLE GYROS
  12. If your chicken thighs are large, you may need to cut them. Mine were small.
  13. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
  14. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it.
  15. I prefer to lay everything out on a table and let everyone help themselves.

recipe adapted >>>>>  here



Rated 4.8/5 based on 875 customer reviews

Wednesday, June 4, 2014

CHICKEN FAJITA SKEWERS

CHICKEN FAJITA SKEWERS | #Grilledvegetablesskewers #Vegetablekabobs #Skewerrecipes #Chickenskewersgrilled #Fajitaskewers #Easykabobsonthegrill #Steakkabobsonthegrill #Beefkabobsonthegrill #Kabobrecipes #Summerdinnerideas #Beefkabobmarinade #Steakkabobmarinade

Ingredients

  • 3 tablespoons (42 g) Mazola Corn Oil
  • Juice of 1 lime, preferably ripe
  • 1 tablespoon chopped cilantro or flat-leaf parsley
  • 3 pounds (1.3 kg) chicken breast, cubed (approximately 3 whole chicken breast)
  • 1 green bell pepper, chopped into bite-sized chunks
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 red bell pepper, chopped into bite-sized chunks
  • 1 orange bell pepper, chopped into bite-sized chunks
  • 1/2 large red onion, chopped into bite-sized chunks
  • FAJITA SEASONING
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

  1. Combine the seasoning and set aside. Now, mix together corn oil and lemon juice.
  2. Cut chicken with a sharp knife into approximately same bite-size pieces as cubes, then rub seasoning all over. Drizzle corn oil and lemon juice mixture over seasoned chicken and massage it. Cover and place the chicken in the fridge and allow to marinate for about 30 minutes.
  3. Thread the marinated chicken onto the skewers with the peppers and onions. There is no right and wrong, I just like to mix it up, so the skewers look colorful and pretty. Place back in the marinade and allow to marinate until you are ready to cook.
  4. Cook the chicken fajita skewers on the grill for about 20-25 minutes. Turn and brush with corn oil every 10 minutes, or until chicken juices run clear. Allow it to rest for a few minutes.
  5. Serve with rice and beans, tortillas and salad.

recipe adapted >>>>>  here