Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts

Wednesday, February 13, 2013

{CrockPot} Chicken Fajitas

We are in NYC and if you haven't heard, we have been hit by some snow recently.  Brendan works the snow shift and I have been really trying to dedicate myself to the gym after work, so literally we only see each other about 2 hours in the morning (if we're lucky- usually he is asleep when I wake up for work).  Anyway, since that has been happening and we have more snow on the way, I still wanted him to eat good even when I wasn't home to make him a normal meal.  I turned to my trusty crockpot.  It is way easier for me to prep at night and then just pop in the base and turn on in the morning, but do what suits you.

I have tried sweet and sour chicken, chicken fajitas and tonight is sausage in sauce with pasta.  I need to go food shopping asap, so not sure what the rest of the week will bring!


  • about 2 pounds of boneless skinless chicken breasts (I think I had a bit less than 2 lbs)
  • 2 onions, sliced
  • 2 peppers, sliced
  • 3 garlic cloves, minced
  • 1 chipolte pepper in adobe, minced
  • 1/2 cup of chicken stock
  • 1 lime, zest and juice
  • spices: 2 tbsp cumin, 2 tbsp chili powder, 1 tsp oregano, a pinch cayenne


  • Add the onions, peppers and garlic to the bottom of the pot.
  • Add the chicken and the chicken stock.
  • Add the rest of the ingredients. (When you add the spices try and sprinkle evenly over the chicken)
  • Set on low for 5 hours (or anywhere between 4-8 hours.  I try and not over do it with boneless chicken breasts because they tend to dry out a tad).
  • When done, shred the chicken and mix in the juices.  Serve on a tortilla and with any toppings you prefer! (I went with avocado, jalapeno peppers, tomatoes and cilantro)
Not only is this healthy, but super simple. I just gave my little sister a crockpot for her new home- so here's another recipe for ya Cait! :)

Thursday, August 23, 2012

Spicy Sweet Citrus Summer Salad

So the summer is winding down, which I wish it could go on forever. I love the summer.  But on the other hand I do welcome fall with its crisp clean air and warm delicious meals.  Enjoy the last days of summer with this crisp bright salad.  The chicken was so good I will probably just use this marinade for grilled chicken basically all the time. 

I also have exactly one year and one week left until I am getting married.  ::exciting:: I have to start dress shopping soon- and what better thing to make yourself feel skinny and healthy then a salad :)

The combo might seem a bit strange- but I really love the different textures and flavors. I'm sure you might have seen a similar combo of flavors before.  The earthy rosemary with the creamy beans and the orange just adds such a fresh pop along with the cool crunch of the fennel and lettuce.  The onion is spicy and sweet, and olives with that salty bite- and the chicken- like to die for so yum.

 ::Side note:: I used chick peas in the picture- but I really wanted to use cannellini beans- and I usually have a can but OF COURSE when I really need them- I don't have them. So I wrote the recipe for cannellini beans (but any light colored bean or even peas could work- or you could just totally omit them)

Oh and for this I totally whipped out my trusty George Foreman Grill.

Spicy Sweet Citrus Summer Tuscan Salad (w/ Grilled Chicken)
serves about 4 to 6


For the Marinade
  • 1 orange, zest and juice (if the orange doesn't give a lot of juice, I used an extra splash of regular orange juice)
  • pinch of red pepper flakes
  • pinch of salt and pepper
  • pinch of fresh rosemary
  • 2 tsp of canola oil
Mix all these ingredients together and add the chicken.  Pop in the fridge for half an hour at least to let the flavors infuse.

For the Salad
  • 1 orange, segmented* (I used the small navel orange)
  • 1/2 red onion, sliced thin
  • 1/2 bulb of fennel, sliced thin
  • 1 romaine heart, chopped
  • about a 1/2 can of cannellini beans, rinsed and drained
  • about 8 black olives, sliced

For the Salad Dressing

  • 1 orange, zest and juice
  • couple fennel fronds from the fennel, chopped
  • pinch of fresh rosemary, chopped
  • pinch of salt and pepper
  • about 3-4 tbsp of extra virgin olive oil
  • small pinch of cayenne (optional)

  1. Grill your chicken. Then I thinly slice on the bias.
  2. Toss all your salad ingredients together in a large bowl.
  3. Add all the dressing ingredients into a small bowl, except the oil.  Mix the ingredients and then slowly stream in the oil while whisking.  Pour a small amount of the dressing on the salad and toss.  Just enough to lightly coat.
  4. Then add salad to bowls, top with chicken and drizzle more dressing on if you want.  You can even finish the salad off with some shaved Italian cheese. MmmMMmm.
*Segmented: this is a fancy way to cut up citrus.  First cut off the ends and then cut off the rest of the rind as shown in the pic below.  Then you carefully cut the fruit with a small pairing knife in between the white lines of the pith. (here's a helpful video)

Friday, July 20, 2012

Greek Pizza for Foodie Friends Friday

Go check out Foodie Friends Friday!  The Link Party is where members all link up and share recipes from their blogs :)

Just another version of awesome pizzaness!

Toppers: Chicken, Baby Arugula, Onion, Peppers, Garlic, Tomato slices, Feta Cheese

First get your dough ready:

Dough Recipe

Oven should be the highest it can go- mine goes to 550 degrees F.  Let it preheat, along with your pizza stone if you have one (and if you don't just use a pizza pan or baking sheet)


  • 1 boneless skinless chicken breast, cut into small bite sized pieces
  • 1 large tomato sliced
  • 2 large handfuls of baby arugula
  • 1/2 pepper, diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • a fist sized piece of feta cheese, crumbled
  • salt, pepper and red pepper flakes
  1. In a skillet saute the chicken breast and season with salt, pepper and red pepper flakes.
  2. When cooked through remove from skillet and reserve.  Then add half an onion, half a pepper (I used green bell pepper) and garlic.  Saute until soft, about 5 minutes.
  3. When the dough is ready roll out and lay on your stone/pan.  Then layer your sliced tomatoes, chicken, pepper onion mixture, arugula and then finally the cheese.
  4. Cook for about 12 minutes and always keep an eye on it- because sometimes it will cook faster or slower depending on crust thickness and oven temps.
  5. When it came out I drizzle with a bit of extra virgin olive oil and let cool a couple minutes then slice and serve!
You can also top with some olives- yum.


Please check out my fellow Friday Foodie Friends…

Tracy at Busy Vegetarian Mom
Robyn at Robyn’s View
Angie at A lil Country Sugar
Wayne at Passione Per Cucina
Sarah at Everything in the Kitchen Sink
Michelle at From Calculus to Cupcakes
Marlys at This and That
Lois at  Walking on Sunshine
Erika at Chef Picky Kid and Me
Lindsey at Family Food Finds
Cindy at Cindys Recipes and Writings
Skye at A Virtual Essence
Sheri at Homemade Served Here
Keira at Luscious Delights
Amber at Mama’s Blissful Bites
Rhiannon at Baked In The South
Brianne at For the Love of Food (and Eating!)
Pooja at Saffron N Appetite

Last Weeks Top 3 Voted Recipes
1. Marlys at This and That with her Lemon Lime Sugar Cookies

Last Weeks Top 3 with for Most Clicks Are:

1. Spatulas on Parade for the Sock It To Me Cake


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Wednesday, July 18, 2012

Italian Chicken Foil Packets

I usually have a lot to say about what I make - but not these- these were just AMAZING. Period. Easy and healthy too- you can't go wrong- try them out tonight or at your next camping trip or cook out. You will NOT be sorry.

I know it's not the prettiest picture- but hey- we were roughing it ;)

This made four good sized packets.

  • 3 boneless skinless chicken breasts, cubed
  • 1 red onion, quartered
  • 3-4 plum tomatoes, quartered
  • 2 garlic cloves, minced
  • salt, pepper, red pepper flakes, oregano, basil
  • extra virgin olive oil
  • tinfoil
  1. You will need to triple layer the tinfoil packets- so each packet with be three layers thick of tinfoil.
  2. So size out three fairly big tinfoil sheets and layer them up.  In the middle of the sheet put 1/4 of the chicken, onion, tomatoes and garlic.
  3. The spices listed were what I used- so about a pinch on each packet.
  4. Drizzle it all with a little olive oil.
  5. Then take the end closest to you and farthest from you and pull up like a tent.  Fold/crimp and roll together the ends to create a seal and continue to roll them down until you reach the chicken.  Then take the ends on the right and left and seal/crimp-  then roll up like the first time. Here's an idea of what they would look like.
  6. Cook for about 30 minutes on a medium grill.  I rotate my packets to the size with more heat then the side with lower heat.  Keep the lid closed too.
  7. When they are done, be careful because they will obviously be hot and steam will escape when opened.  I actually had forgotten how long they were cooking so I just opened one up to check if they were done- if it isn't pink you're good.
  8. Just unwrap the packet and go to town with a fork! I served with large store bought garlic knots.
Oh yea and no fuss clean up- just through away the foil!

Thursday, May 31, 2012

Memorial Day Weekend- BBQ, Beer and Bikes

Pretty awesome right?

Memorial Day is always about BBQ Beer and Bikes for us LOL. But then again that's pretty much our life in general during the summer.  And I wouldn't have it any other way.

So over the Memorial Day weekend we packed up and took a 5 hour drive down to West Virginia to the Summit Point Motorsports Park.  It was a CCS Racing weekend.  So proud of Brendan for doing so well first time at this track.  I'm his number one fan and sponsor.  The weather was amazing- hot and sunny.  Got myself a nice tan and my fiance got some race time in.  We had such a great time.  He loads up his truck with bike stuff and I load the pop-up camper with food and everything else. 

We have limited space in the cooler and mini fridge so I need to plan out a weekends worth of meals accordingly.  I also don't like to settle for just hamburgers and hot dogs, so this is a quick run down of what I made for the weekend:

Friday Night (we arrived): homemade burgers and hot dogs after we set up camp.
Saturday Breakfast: bagels, bananas and coffee (we had this everyday for breakfast)
Saturday Lunch: grilled pizza
Saturday Dinner: Chicken Kabobs and Asparagus
Sunday Lunch: Grilled Sausage, Pepper and Onion Sandwiches
Sunday Dinner: Pork Tenderloin with grilled corn
Monday Lunch: Chicken Kabobs and Asparagus

Of course we had A LOT of drinks on hand. It was so hot- water, Gatorade, iced tea, Redbull and of course beer.

We had some cheese doodles, triscuits, hummus and other various snacks too.

Not exactly the healthiest of choices, but hey it's vacation!

Everything I cooked was very simple prep and simple cook.  All the veggies were simply seasoned with salt, pepper and oil.  The chicken kabobs were just skewered boneless skinless chicken breasts seasoned with McCormick Montreal Steak Seasoning (my fav go-to summer seasoning).  The pork tenderloin was marinated in garlic, honey, jalapenos, oil, lime juice, salt and pepper.  I even grilled the bagels to toast them up.  FYI if you have never had grilled asparagus- go and make that tonight- they are the bomb.

And if you have never grilled pizza- get on that!  It is probably the closest thing you will have to real brick oven pizza.  It is super simple too.  I really should have brought my rolling pin though- was a pain to roll it out- that's why its super misshaped but whatever it's "rustic".  I packed homemade dough (you could even do store bought), shredded cheese, sliced tomatoes and fresh basil.  Roll the dough out and lay on the grill.  I then brush or drizzle a bit of oil.  Let that cook and bubble up.  When it is ready to turn you will be able to grab it up and it will easily pull away from the grill.  Flip it over and top with tomatoes and basil then the cheese to help everything stay put.  Cover (aka close the lid), turn heat to low and just wait until everything melts.  Even if you burn the bottom, it still tastes really good! (oh yea- don't forget a cutting board and knife!)

Here's all the rest of the weekend!

Lexi sun bathing

Dutchy Moo Cow is hot

Mini fridge is stocked plus we had a cooler

gotta have the hot sauce

Our home away from home (with a/c of course!)

Ya know, just the essentials

Simple breakfast plus coffee of course

My ride

A man of many talents

Took him on the turn

Yea forgot to soak the skewers- oh well!

Race grid


Love sausage super crispy- cut sausage in half then serve on buns with ketchup!

Yea, these boys don't play around when it comes to speed

Cooling off in the camper- isn't this the cutest thing you've ever seen???!!!!

Held his position against this guy and took 11 out of 23 in this race! So proud of you babe, I love you!

Wednesday, May 23, 2012

Pearl Barley Summer Salad

Definitely serve this over my Grilled Chicken w/ Creamy Roasted Red Pepper Garlic Sauce.  If you have never tried pearl barley- you should- it is one of my favorite grains (low in fat and pretty high in fiber).  It is like a puffier piece of rice; delicious cold or hot- in soups or salads.  I made an in-between version which is hot barley over cold crisp vegetables tossed with a vinaigrette.  The hot barley soaks up the vinaigrette, then the crunch of the veggies and oh soooo goood!

I was on a clean-out-and-use-up-everything-in-the-fridge spree this week because we are going to motorcycle track this weekend (super excited! pics to follow!) Anyway, basically you can swap out any veggies you have lying around in the fridge.  Just cut them all into similar bite sized pieces. Also you can use whatever nuts you have lying around- almonds or walnuts would be good here too.  This salad is good for picnics because it is in a vinaigrette and can be left out.


  • 1 cup of uncooked pearl barley, 2 1/2 cups of water, 1 tsp of salt
  • 1/2 cucumber, diced
  • 1 pepper, diced (I used a yellow one)
  • 1 shallot, minced
  • 1 handful of parsley, chopped
  • 2 small carrots, diced
  • 1 ear of corn, kernels taken off (about a 1/2-3/4 cup of frozen if you don't have fresh)
  • 3 tbsp of pine nuts, toasted*
  • 1/4 cup of lime or lemon juice (if you don't get that much out of 1 lime or lemon just add a splash of vinegar)
  • a little less than 1/4 cup of extra virgin olive oil
  • pinch of salt and pepper

  1. Cook the pearl barley according to directions (the first bullet lists what I used). Bring water to a boil and cook barley on low for about 30-45 minutes.
  2. Meanwhile prep all your veggies, herbs and nuts and add to a large bowl.
  3. In a smaller bowl add the citrus juice, oil and salt and pepper and whisk up.
  4. When the barley is done mix with veggies.  Then pour vinaigrette over everything and stir until combined.  Serve alone or over my Grilled Chicken w/ Creamy Roasted Red Pepper Garlic Sauce.
If you are serving with the chicken, grill the chicken while the barley is cooking.

*If you buy raw nuts, just put them in a dry skillet and heat on medium.  They will toast up in the skillet- but ALWAYS keep an eye on the them and shake the pan frequently, you don't want them to burn.  Should only take about 5 minutes or so.

Sunday, February 12, 2012

French Onion Soup

This has to be my favorite soup. I could eat this whole batch! I'm not going to lie- this soup takes a long time to make.  The onions need to cook down for about two hours and then I like to simmer the soup for at least another 30 minutes for the flavors to marry.  I always hear Julia Child's voice in my head: "If you don't let it simmer and marry then all you have is onions and stock, not French Onion Soup."  The end result is so worth it, believe me.  Pretty healthy for you considering the small amount of cheese and bread that is involved and the rest is basically just onions and water! Oh yea and this is also a super cheap meal that feeds a lot!

It is pretty cold out today in NY so why not spend your Sunday cooking up this delicious soup for the family! or just yourself ;)

Couple notes here:  The wine optional, but I like the depth of flavor red wine brings to the soup.  You can use fresh stock but I always have bouillon cubes on hand (just taste before adding salt considering these are packed with sodium).  The cube ratio I use is one cube to one cup of water. I like to use a combo of beef and chicken to make it a touch lighter, but tradionally it is all beef stock.

The classic cheese for FOS is Gruyere but I can never seem to find it, so I substitute Swiss which is just as good.  I buy the 1 pound wedges of Jarlsberg Swiss so I just grate whatever I need- I love lots of cheese so grate to your preference.


  • 5 large yellow onions, I like them sliced- but anyway you want to cut them is fine.
  • 1 tablespoon of oil
  • 2 tablespoons of butter
  • 1 tablespoon of salt
  • 1 tsp of flour
  • 1/2 cup of red or white wine (optional)
  • 1 tablespoon of fresh thyme (or a tsp of dried)
  • 2 bay leaves
  • 4 beef boullion cubes
  • 2 chicken bouillon cubes
  • 6 cups of water
  • Swiss cheese, grated
  • french baguette, sliced

  1. In a large soup pot add the oil, butter, all the onions and salt.  Cover and cook on low for 1-2 hours.  I know this seems long but you HAVE to cook them really low or they will never caramelize correctly and you will just end up with burnt onions.  I use a hair higher then my lowest flame setting.  I just leave them alone and check every 30 minutes- checking more often towards the end.  Here are pics at the beginning, one hour, one hour and a half, then 2 hours.

  2. Sprinkle the onions with the flour and let cook out for about 1 minute.
  3. Now deglaze with the wine if you are using.
  4. Then add everything else except for the cheese and bread.  Bring to a boil then to a gentle simmer.  I simmer for at least 30 more minutes but I have ranged from 10 minutes to 60 minutes before I ate, so I guess depends on how much patience you have.  Remember longer the better though.  If the liquid level gets too low, just add more water.  Also remember to taste before serving. 
  5. After the soup part is done- which by the way is very good on its own, but to make it even better we add cheese and bread.
  6. While your soup is simmering turn on your broiler.
  7. Toast your sliced baguette and grate your cheese.
  8. I have these cute little ramekins but any bowl will do.  Ladle in your soup then top with one or two pieces of bread then top with about 2 tablespoons of shredded cheese .
  9. I put the ramekins or bowls on a baking sheet in case of boil-overs and pop under the broiler for a few minutes until the cheese is brown and bubbly!.
  10. Careful handling the ramekins or bowls they are extremely hot! Safety first then stuff your face with this delicious soup!

Thursday, December 1, 2011

Thanksgiving Dinner + Leftover Turkey Chili

So my first Thanksgiving dinner party went great.  I am so thankful the turkey (cooking it for the first time ever!) was juicy and delicious and for the friends that came over to help enjoy it.  I didn't have too many leftovers but my favorite turkey use up is chili- it is an easy one pot meal and you can use just about anything you have left over. 

I didn't take many pictures of my dinner party which I am a bit upset about, but Christmas party time is right around the corner! 

So quick recap: I defrosted the 15lb frozen turkey for 2 days, brined for another 2 days, then let dry out in the fridge over night before I roasted and basted for about 3 1/2 to 4 hours.  Then let rest for at least half an hour.  I followed Anne Burrell's brined turkey recipe for the most part.  (I also have to especially thank my brother and sister in law for letting me borrow the electric knife- otherwise I would have been cutting that thing forever!) Then when I was all done with the turkey I even made some homemade turkey stock!

See all the wonderful flavors being infused!?

I served appetizers: cheese platter, homemade olive bread, stuffed mushrooms, nuts etc.

Main course: was of course the turkey w homemade gravy, roasted regular and sweet potatoes, roasted broccoli, corn muffins, biscuits, cheesy cauliflower, stuffing, Anne Burrell's Killer Mac and Cheese with Bacon (which was the hit of the party) and the gross jelly cranberry stuff (which will not be served next time).  There could of been more, I just can't remember right this second.

Not bad for the first time!
 Dessert (which most of us didn't even have room to consume) was homemade pignoli cookies and clemetines. 

I can't wait to do this again.  And next time will come with more pictures.

Now on to the leftovers!  Remember you can swap or substitute whatever you have/want.


  • 1 large onion, chopped
  • 3 poblano chili peppers
  • 1 jalapeno pepper
  • 3 cloves of garlic, minced
  • about 3 cups of leftover turkey chopped or sliced into bite size pieces with all bones and skin removed
  • 1 cup of corn
  • 1 (28oz) can of crushed tomatoes
  • 28oz of homemade turkey stock (just use tomato can to measure)
  • 1 (15oz) can of red kidney beans
  • 2 palmfuls of chili powder
  • 1 palmful of cumin
  • 1/2 palmfull of coriander
  • salt to taste
  1. In a large pot, heat up a bit of oil.
  2. Add the onion and peppers, cook for about 5-7 minutes
  3. Add the garlic, cook 2 minutes
  4. Add all the spices first, then everything else
  5. Bring to a boil, then reduce to a simmer.  I usually like to simmer for at least 20 minutes to get the flavors married.  Longer is fine.  If it looks to thick, add a bit more stock.
  6. Garnish with leftover shredded cheese, sour cream, pickled jalapenos, raw onions, crumbled corn bread, tortilla chips etc!

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