Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

 

The Green Sauce

The Green Sauce

1/2 c cilantro

1 c sour cream

1/2 c mayonnaise

2 T ranch dressing seasoning

juice of 1 lime

1/2 c pickled jalapenos

2 T jalapeno juice

1. Blend all ingredients in a blender.

Serve with chips, on salads, in burritos, or with a straw.

Slow Cooker Butternut Squash Thai Soup

Slow Cooker Butternut Squash Thai Soup
2 lb butternut squash, peeled and diced
21 oz unsweetened coconut milk
3 c chicken broth
3 t onion powder
1-3 t sriracha, to taste
juice of 2 limes + zest of 1 lime, separated
1 t garlic powder
1 t curry powder
3 t salt, or to taste
1/4 c chopped cilantro
1/4 c chopped cashews
1/2 t red chili pepper flakes (opt)

1. Add butternut squash, coconut milk, chicken broth, onion powder, sriracha, lime juice, garlic powder, and curry powder in a slow cooker; cover and cook on high for 2-3 hours (or on low for 4-5 hours).
2. Using an immersion blender (or regular blender or food processor), blend soup; add salt to taste and additional milk, if desired.
3. In a small bowl, combine cilantro, cashews, red chili pepper flakes, and lime zest; sprinkle over individual servings of soup. 

Southwestern Chicken Pasta

Southwestern Chicken Pasta

1/4 c olive oil
1 T minced garlic
1 red pepper, chopped
1 yellow pepper, chopped
4 roma tomatoes, chopped
1- 16 oz bag frozen corn
1/4 c chopped cilantro
1 bunch green onions, chopped
juice of 1 lime
1/4 t cumin
1 t oregano
3 chicken breasts, cooked and shredded
1 lb small pasta (bowtie, rotini, macaroni, etc)

1. In a large pan, heat oil, garlic, and peppers over medium heat; saute about 5 minutes.
2. Add everything except the pasta and heat over medium-low heat.
3. Meanwhile cook pasta to al dente; drain pasta and toss with chicken mixture.

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.

*UPDATED* Cafe Rio Creamy Tomatillo Dressing

Cafe Rio Creamy Tomatillo Dressing
1 pkt Hidden Valley Ranch mix
1 c [light] mayonnaise
1 c buttermilk*
2 tomatillos, husk removed
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno (seeds and ribs optional)

1. Blend all ingredients in blender and let sit in the fridge for at least an hour.
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar (or lime juice), stir well and let sit for a minute.

*UPDATED* Cafe Rio Cilantro-Lime Rice

Cafe Rio Cilantro-Lime Rice
1 c white rice
1 t butter
2 cloves garlic, minced
1 lime, zested and juiced
1- 15 oz can chicken broth
3/4 cup water
2 t sugar
3 T fresh chopped cilantro

1. In a medium saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water.
2. Bring to a boil; turn down to low, cover, and cook for 15-20 minutes, until rice is tender; remove from heat.
3. In a small bowl, combine remaining tablespoon lime juice, zest, sugar, and cilantro; stir in to rice and serve warm.

Baked Chicken Taquitos

Baked Chicken Taquitos
3 oz [light] cream cheese, softened
5 T green enchilada sauce
juice of 1 lime
1 tsp chili powder
1/2 t cumin
1/2 t onion powder
1 garlic clove, minced
1/2 t garlic salt
4 T chopped cilantro
2 T chopped green onions
2 c cooked chicken, shredded
1 c pepper jack cheese, shredded
corn tortillas (about 24)
salt

1. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
2. Using a mixer, blend cream cheese, enchilada sauce, lime juice, chili powder, cumin, onion powder, garlic, and garlic salt; stir in cilantro and green onions; add chicken and cheese.
3. Place a damp paper towel on a plate and spread four tortillas evenly on paper towel; microwave for 30 seconds.
4. Drop 1-2 tablespoons of filling on each tortilla, spread out lengthwise, and roll up tightly.
-Repeat steps 3 & 4 until all of the filling is gone.
5. Place taquitos on cookie sheet, seam down, and space evenly so they are not touching.
6. Using cooking spray or olive oil, lightly grease tops of taquitos; sprinkle lightly with salt.
7. Bake for 15-20 minutes, until lightly browned and crispy.

Slow Cooker Thai Peanut Chicken

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Black Bean Dip

Black Bean Dip
1- 15.25 oz can black beans
1/2 c salsa
2 T lime juice
1/4 t cumin
about a 1/4 bunch of cilantro, to taste
salt and pepper, to taste

1. Place beans, salsa, lime juice, cumin, and cilantro in a food processor; process until smooth.
2. Add salt and pepper to taste and serve with tortilla chips.

Tangy Lime Spaghetti

Super easy, super quick, super tangy.
This recipe is very lenient, so play with it and make it your own.

Tangy Lime Spaghetti
2 T butter
3-4 cloves garlic
1 lime, juiced
¾ c sour cream
½ t salt
2-3 c cooked spaghetti
½ c Parmesan cheese
¼ - ½ c chopped cilantro to taste
1 tomato, diced

1. Preheat oven to 375*.
2. In a small pan, heat butter over medium heat.
3. Once butter is melted, add garlic and saute for a minute or two.
4. Stir in lime juice until well blended, and then stir in sour cream and salt.
5. Remove from heat and toss with spaghetti in a large oven-safe dish.
6. Bake 10 min, toss in Parmesan cheese.
7. Serve topped with cilantro and tomato.

Mango Chipolte Chicken

Mango Chipotle Chicken
3 mangoes, peeled and pitted
1/2 bunch of cilantro
3 chipotle peppers in adobo, plus 1 T adobo sauce (in a can in the Mexican foods section/aisle)
2 T vinegar
5 cloves garlic
1 lime, zested and juiced
2 T olive oil
1 T salt
2 t pepper
5 boneless, skinless chicken breasts, diced
cooked rice
sour cream (opt)
shredded cheese (opt)

1. Throw all ingredients except chicken and rice in a food processor and puree until smooth.
2. Place chicken in a gallon-sized freezer bag and cover with sauce; coat chicken well.
3. Put bag in refrigerator overnight.

4. Preheat oven to 375*; place chicken and sauce in a greased 9x13 pan.
5. Bake for 45-60 minutes, until chicken is tender and cooked through.

4. Turn slow cooker on low; add chicken and sauce.
5. Cook for 6 hours (or 4 hours on high heat).

6. Serve over rice, and topped with sour cream and cheese to ease the heat kick.

Thai Chicken

Thai Chicken
4 boneless, skinless chicken breasts, diced
6 cloves garlic, minced
1 t salt
1/2 t pepper
1/2 t crushed red pepper
1/4 t ground coriander
1/4 t cumin
1/4 t cinnamon
1/4 t nutmeg
1 lime, zested and juiced
1 white onion, chopped
1/4 c butter
1- 14.5 oz can tomato sauce
1- 14.5 oz can diced tomatoes
1 pint half and half (or heavy whipping cream)
1 bunch cilantro, chopped
about 2 cups brown rice (or however much you want)

1. Place chicken, garlic, spices, and lime zest/juice in a large ziploc bag; place in fridge to marinate overnight.

2. In a large skillet over medium heat, saute onion in butter until clear.
3. Add chicken and marinade; cook, uncovered, about 10 minutes, stirring occasionally.
4. Reduce heat to medium-low and add tomato sauce and tomatoes; cook, covered, for 30 minutes.
5. Remove from heat; add half and half and cilantro just before serving over rice.

Tortilla Soup

This is hands down the best tortilla soup recipe. I promise you have never had a better bowl of tortilla soup in your life. My mom made this one up. She's incredible.
Feeds 4-6 people.

Tortilla Soup
2 T olive oil
1 onion, diced
1-2 jalapenos, diced (opt.)
2 garlic cloves, minced
2 T salsa
1 can beef broth
1 can tomato soup
3 c chicken broth
1 can Rotel tomatoes with chiles
1 t ground cumin
2 t Worcestershire sauce
2 T lime juice (or juice from one lime)
.5 c freshly chopped cilantro
2-3 c chicken, cooked and shredded
sour cream (opt.)
cheese (opt.)
avocado (opt.)
tortilla chips (opt.)

1. In a large pot, saute oil, onion, garlic, jalapeno, and salsa. Cook over medium heat until onions are semi-soft.
2. Slowly add ingredients from beef broth to chicken.
3. Simmer all ingredients for about 10-15 minutes.
4. Serve with a spoonful of sour cream, some grated cheese, a few slices of avocado, and some crushed tortilla chips on top.