Recipes & Stuff
Corn Starch, Corn Protein Hydrolyzed, Sugar, Salt, Maltodextrin, Spices, Pepper(s) Chili, Onion Powder, Garlic Powder, Soybean Oil Partially Hydrogenated, Citric Acid, Color(s) Artifical, Silicon Dioxide Added to Prevent Caking, Natural Smoke Flavor, Sulfiting Agents, Ethoxyquin Preservative
Those are the ingredients to the Old El Paso Fajita seasoning package.
I figured I could do better than that – so I did some google searches for fajita seasoning and found a few recipes (such as this one by 100 days of Real Food) which gave some starting points.
Here is my uncomplicated and pronounceable recipe for chicken fajitas
1 lb chicken, cut up (I used organic chicken and was very proud of myself)
1 or 2 red peppers (sliced or diced, however you roll)
½ onion (I used a yellow onion because I was feeling crazy!)
1 TBS-ish minced Garlic
½ TBS of coconut oil (Yup!! Good old coconut oil)
Decent amount of Smoked Paprika – I shook it all over the skillet (to taste)
Smaller amount of Cumin (to taste)
Even less Black Pepper (to taste)
Smallish amount of Salt (to taste)
- Heat the coconut oil in a skillet over medium heat
- Add chicken, wait for it to start to cook, stirring often
- Add the onion, let it brown a bit
- Add the peppers, cook for another 3-5 minutes
- Add the garlic
- Squeeze the lemon into the skillet
- Shake on the spices
- Shake a little more
- Let the food simmer on the burner for another few minutes
You can serve this with all sorts of fun things – salsa, guacamole, sour cream, cilantro and/or cheese. (I like Monterey Jack)
This was my lunch one day at work. Impressive, right? I microwaved the fajitas mix for a minute, stirred, hit it up for another minute.
I then heated my flour tortilla for 10 seconds and added cheese, cilantro & a touch of sour cream.
Yummo and it beats Taco Bell!
Did you know avocados are the new black?
My first foray with this fruit (yep! It is a fruit – I even looked it up!) is guacamole.
Here is my simple recipe
1 ripe avocado
Bunch of cilantro (to taste)
Garlic Powder (to taste)
- Cut the avocado and spoon all the good stuff into a bowl
- Cut and squeeze the lime’s juice into the bowl on top of the avocado
- Add some shredded cilantro on top of the avocado
- Sprinkle on a decent amount of garlic powder and a tad of salt
- Use a fork and mash that bad boy up
In a quintessential Doofy Dizee move, I bought a bag of Garden of Eating’s Red Hot Blue Tortilla Chips to eat with my guac and was completely shocked to realize they were spicy! Doh! I should have read the package a little bit more carefully!
I love muffins. I love the tops of muffins. I do not love my muffin top.
These are obviously healthy – they are made WITH bananas!
I even froze a bunch and have been eating them from the freezer. GASP! I know – does not sound like somehting I would do. But, I have to tell you – I pop them in the microwave for 10 seconds and savor every precious moment with it.
1 ½ cups all purpose flour (I used organic, not sure if that makes a difference. Next batch will be made with whole wheat! CRAZY!)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 tablespoons Corn Starch
½ teaspoon Salt
4 Ripe Bananas (mine were scary looking)
¾ cup sugar (I used organic cane sugar, seems similar to brown sugar)
3 tablespoons Coconut Oil (melted)
3 tablespoons Butter, (melted)
Liberal Dash (1 tablespoon-ish) Vanilla Extract
- Preheat the oven, put liners in the cupcake pan.
- Cut up the bananas (I just broke them into pieces) and add them into a bowl
- Add the sugar, coconut oil, egg, butter and mix. (I used my trusty ol’ mixer)
- Once combined, add the baking powder, baking soda, corn starch, and ½ cup of the flour and mix again.
- Keep adding the flour until you incorporated it all.
- Spoon into Muffin Tin
- Bake for 15-18 minutes. Mine needed 17 Minutes.
I bet they would be even better with some walnuts or, dare I say it, chocolate chips? Next time, for sure!
I have stopped buying pre-packaged dressing.
Because I can make awesome, fresh dressing in no time flat. Easiest Dressing Ever. Yeah, I said it.
Totally scalable too – make as much or as little as you want. This makes enough for my salad.
1 tsp – ½ tbsp. Olive Oil
Salt (to taste)
Garlic Powder (to taste)
- Find a container with a top (I love my Ball Glass jar. Isn’t it pretty?)
- Squeeze Lemon, take out the pits
- Add Olive Oil, salt (I add a little bit) & garlic powder (I add quite a bit….)
- Shake, Shake, Shake
- That’s it!!!!! It’s meerkat approved….
Check out my Salad in a Jar… It’s all the rage now.
In theory, you can keep a week’s worth of salad fresh. I am testing it now, will let you know how it goes!
Update: The salad lasted a week!
Just call me Farmer Dizee. Why? Because I grew my dinner! (Ok, most of it!)
(You can use more or less depending on your preference. My meal made two portions):
1 tbs Olive Oil
1 tsp Minced Garlic
1 Zucchini cut into chunks
Cupof Cherry Tomatoes, quartered & seeds removed
7 Leaves of Basil cut up/shredded
Pasta (I used whole wheat)
Cut up all the veggies.
Put a pot on the stove, add water (I also add salt ), turn on the heat to medium/high
Grab a nice size pan, place it over medium heat and start heating the Olive Oil.
When the oil is hot, add the garlic for a minute or two.
Stir in Zucchini, let them cook up for a few minutes
Add the Tomatoes, stir and let them cook for a few more minutes.
By now, the water should be boiling, add the pasta and cook per the package (I like Al-Dente or as my husband calls it ” barely cooked”)
Allow everything to keep cooking, continue to stir. Stirring is important. Add the Basil toward the end.
Drain the pasta and add the veggie mixture.
Put it on a plate and eat. I added some cheese… yum!