Chicken Fajitas with Jicama Relish

Chicken Fajitas with Jicama Relish


Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup bottled Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise and seeded
1 small red onion, cut into 1/2-inch slices
8 10-inch flour tortillas, warmed*
1 recipe Jicama Relish
1 16-ounce jar salsa


1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine Italian dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Brush marinade over sweet peppers and red onion.

2. For a charcoal grill, place chicken, pepper, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling. Allow 12 to 15 minutes for chicken; 8 to 10 minutes for vegetables. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetables on grill rack over heat. Cover and grill as above.)

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto warmed tortillas. Top with Jicama Relish and salsa; roll up. Makes 8 fajitas.

4. *Note: To warm tortillas, wrap tortillas tightly in foil. Place on edge of grill and heat for 10 minutes, turning once.

5. Jicama Relish: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, peeled jicama; 1 large tomato, chopped; 1 medium avocado, halved, seeded, peeled, and chopped; and 1/2 cup snipped fresh cilantro; set aside.



I found a Jicama at Ridley's in Blackfoot!! It is like a apple or a pear?? Looks like a fat potato, but taste a little sweet. But I think you could make this without a Jicama.

Great flavor!

Mexican Chicken Pot Pies

Ingredients:

1 can (8 0z) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet

2 TBSP Butter or Margarine

1/4 cup chopped onion

1 TBSP All Purpose Flour

1/4 tsp salt

1/8 tsp pepper

1 cup chicken broth

Chicken (frozen chicken breast strips or fresh chicken tenders). I used fresh chicken tenders and quickly grilled them on the George Foreman

1 can, 15 0z, black beans, drained, rinsed

3 TBSP green chilies, drained

1 cup frozen corn

1/2 cup shredded Cheddar-Jack cheese (or any kind of cheese you have on hand)

1/2 cup salsa/hot sauce

Directions:

1. Heat oven to 375 degrees. Place four 6 0z custard cups upside down on a cookie sheet with sides. Spray cups with cooking spray.

2. Unroll dough on work surface; press into 12x8 inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.

3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups.

4. Meanwhile, in saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chilies and corn. Simmer about 5 minutes or until hot.

5. Spoon about 3/4 cup chicken mixture in each crescent bowl. Top with cheese and salsa. {We added cheese to the bottom of our crescent bowls before adding the chicken mixture - it was so yummy.}

[Recipe and photo courtesy of Pilsbury.com]

Robyn's Zucchini Bread

~My sister in law had this recipe today on her blog~

One side note here: Robyn sprinkles cinnamon and sugar on top before she cooks it.

GOLDEN GRAHAM TREATS

GOLDEN GRAHAM TREATS

Mix in a large bowl:
1 12 oz. box Golden Grahams
2 cups Rice chex
2 cups Corn chex
2 cups sliced almonds
2 cups coconut

In a saucepan stir:
1 1/2 cups sugar
1 1/2 cups white Karo
1 1/2 cubes butter or margarine

Mix sugar, Karo & butter and cook (boiling) for two minutes.
Pour over ingredients in bowl, stir well and let cool.

Frozen Grasshopper Squares

This from my sis-in-law! She has some REALLY good ones !!! And her Blog is fun to read!!

http://robynlonghurst.typepad.com/

Honey Chicken Kabobs

{Since we woke up to snow this morning I thought I would serve a summer bbq dish for dinner!}

INGREDIENTS
1 tablespoon and 1 teaspoon vegetable oil
1 tablespoon and 2-1/4 teaspoons honey
1 tablespoon and 2-1/4 teaspoons soy sauce
1/8 teaspoon ground black pepper
2 or 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
2/3 clove garlic
1 medium onion, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
skewers

DIRECTIONS
1. In a bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking.
2. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
3. Preheat the grill for high heat.
4. Drain marinade from the chicken and vegetables, and discard marinade.
5. Thread chicken and vegetables alternately onto the skewers.
6. Lightly oil the grill grate.
7. Place the skewers on the grill.
8. Cook for 12 to 15 minutes, until chicken juices run clear.
9. Turn and brush with reserved marinade frequently.

Yields: 4 kabobs

Serving suggestions: I served these kabobs with white rice, I reserved some of the marinade before adding it to the chicken and poured some of it over my rice. It was super yummy. Other suggestions are to make a chicken kabob and a veggie kabob and cook them separately. I also added some squash and zuccini to our kabobs.

BBQ Chicken with homemade winger sauce

(This is a picture I took just after I put it on the grill and it already look finger licking good!)

OK so I try and make a BBQ sauce that taste like Wingers:

Vinegar

Brown Sugar

Cayenne Pepper

Garlic

Or just go buy it!? My kids say it does taste like the Winger sauce.

(sorry I just put a little of this and then that and some of this and taste, then go from there)

1 whole Chicken

1 can beer, or coke

BBQ sauce

Season and baste the chicken with the BBQ sauce (it needs to be thin not thick or it will burn) stick the can of beer or coke you know where.. hehe... and put on the grill on low low heat for about 1 hour, or until cooked ( I have to cut into mine to make sure that it isn't still pink, which to hard to tell due to the BBQ coloring) Turn and re basting every so often.

Way good serve with salad!! A great way to start off the BBQ season!!

Oreo Truffles

1 pkg. oreo cookies, divided
1 pkg. cream cheese, softened
12 to 16 oz. dipping chocolate, melted (I just used chocolate chips & melted them)

*Crush the cookies into fine crumbs in food processor; reserve small portion for sprinkling over truffles later. (I threw the cookies into a ziplock bag and crushed them with a rolling pin!)

*Place cookie crumbs into a medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into small balls, about 1 inch in diameter.

*Dip balls into chocolate and place onto wax paper that is on a cookie sheet. Sprinkle truffles with remaining cookie crumbs (before the truffles harden). Refridgerate until firm, about 1 hour. Store leftover truffles, coverer, in refridgerator.
ENJOY!!!



I received this recipe from my husbands cousins wife, Brooke Shawver. Thanks Brooke! These are soooo yummy! But don't forget the glass of milk after you're done eating them!

Cheesy Crockpot Chicken

2-4 chicken breasts, cut into cubes
2 cans cream of chicken soup
1 can cheddar cheese soup
Garlic powder
Salt & Pepper

*Place cubed chicken into crockpot. Sprinkle with garlic powder, salt, and pepper. Mix soups together and pour over chicken. Cook on low 5-6 hours or High 3-4 hours.

*Serve over rice or baked potatoes.

Pumpkin Chocolate Chip Cookies

Preheat over to 375 degrees

1/2 cup shortening
1 1/2 cups sugar
1 egg
1 cup pumpkin
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
Chocolate chips (semi-sweet or milk chocolate....whichever you prefer)

*Combine sugar, shortening, and egg. Add pumpkin, then dry ingredients. Add Chocolate chips. Bake for 10 to 15 minutes on a greased cookie sheet.

White Chicken Chili

I love this recipe, my husband and kids will ask me to make it!!!! I have this in my cook book, but I also found it online at I Love Your Recipes!

Creamy White Chicken Chili Recipe


1 pound chicken breasts
1 medium onion
3 cloves garlic or 1-1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (14 - 16 ounces) great northern beans
1 can (14 - 16 ounces) chicken broth or stock
2 4-ounce cans chopped green chilies
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper,
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy (whipping) cream

Bone and skin chicken breasts, cut into 1/2-inch cubes. Chop the onion.
Mince the garlic if you’re using cloves.
Drain and rinse the beans.
Place the olive oil in a large saucepan over medium heat. Sauté the cubed chicken, onion and garlic until the chicken is no longer pink.
Add the beans, broth or stock, chilies, salt, oregano, pepper and cayenne. Bring to a boil and immediately reduce heat. Simmer uncovered for 30 minutes.
Remove from heat; stir in the sour cream and cream and serve immediately.


Yield: 4 - 6 servings.

Marshmallow Popcorn

3 tablespoons butter or margarine.
1 package of mini marshmallows.
Popcorn {plain or lite butter}.

1. Melt butter/margarine in pot over medium heat.
2. Add marshmallows and stir continuously until melted.
3. Stir popped popcorn into mixture, stir until coated. Keep at medium heat.
4. Remove from heat, let cool down, spray hands with Pam/cooking spray and form into popcorn balls!

These are yummy and even yummier when cooled down. You could also add in candies like Skittles, M&Ms or even add a little food coloring for fun!

Recipe courtesy of Angela M.

Banana Muffins

Preheat oven to 375 degrees

2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 medium ripe banana, mashed
1 egg
1/2 cup milk
1/3 cup vegetable oil
1 tsp. vanilla

*In a mixing bowl, combine flour, sugar, baking powder, soday, salt, and cinnamon. Make a well in the center.

*Combine remaining ingredients; pour into well and mix ingredients all at once. Mix until dry ingredients are moistened.

*Spoon into muffin pans. Bake for 15 to 20 minutes.



Yield: 10 to 12 muffins.....depends on how big you like them.

Semi-Homemade Hungry Jack Casserole

Preheat oven to 350 degrees

1 lb. hamburger, browned
1 Tbs. brown sugar
1 tsp. vinegar
1/2 medium onion, chopped
2 cans pork & beans (I've also used canned baked beans before and they work great)
1 pkg. Pillsbury refrigerator biscuits
Shredded cheese


Brown hamburger; add brown sugar, vinegar, and chopped onion. Mix in pork & beans and spread out into a casserole dish. Cut biscuits in halves and lay across the top. Cover with shredded cheese. Bake for 30 minutes.

Shipwreck Stew

This isn't the prettiest looking meal, but what do you expect when it's called Shipwreck Stew. This is so yummy and super easy!

1 lb. hamburger, browned
4-5 potatoes, cut in French fry-like strips
1 medium onion, chopped
1 can red kidney beans, drained
1/4 to 1/2 lb. velveeta cheese, depending on how cheesy you want it
1 can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter

*Layer in crock pot in this order: hamburger, potatoes, kidney beans, and cheese. Pour soup over the top. Season with salt and petter. Dot with butter.
*Cover. Cook on Low 6-8 hours.
*I like to sprinkle some Parmesan cheese over the top of it, when at the table.