Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Thu, 20 Apr 2017 04:10:48 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Beef Chili Lime Fajitas https://everykitchentellsastory.com/chili-lime-fajitas/ https://everykitchentellsastory.com/chili-lime-fajitas/#respond Tue, 18 Apr 2017 16:02:32 +0000 http://everykitchentellsastory.com/?p=2720

  My family is crazy about these Chili Lime Fajitas! If you are looking for a new dinner that makes everyone happy, the search is over!  These Chili Lime Fajitas are a winner! This dinner is not only big on flavor it’s easy enough on the home chef for a weeknight dinner. I marinade the beef the

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My family is crazy about these Chili Lime Fajitas!

If you are looking for a new dinner that makes everyone happy, the search is over!  These Chili Lime Fajitas are a winner! This dinner is not only big on flavor it’s easy enough on the home chef for a weeknight dinner. I marinade the beef the night before, prep my veggies, load up on sides, and cook it when I’m ready to serve. I offer this dinner buffet style and the kids love the do-it-yourself situation.

The beef hangs out in a marinade of spices and lime overnight and you end up with the most succulent, delicious meat on the planet. I cook off the beef in a skillet, add my peppers and onions, and warm up my flour tortillas. The meat is to-die-for good and I just love the slight crunch from the colorful peppers and onion. It’s pretty much your basic fajita bliss.

These fajitas are wonderful as is but because I can’t leave well enough alone, I create a toppings bar and let everyone create their own. I serve with warm flour tortillas, salsa, guacamole, sour cream, cilantro, and colorful lime wedges for an extra squeeze of citrus at the end. It’s not only a great make ahead dinner, it’s a gorgeous presentation!

This is perfect with my Mexican Rice.

Enjoy!

-xo

 

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Chili Lime Fajitas
Author: 
 
Ingredients
  • MARINADE:
  • 2 limes
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • 1 Tablespoon olive oil
  • FAJITAS:
  • 2 pounds skirt steak thinly sliced, against the grain, into fajita strips
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • ½ red onion
  • Olive oil
Instructions
  1. In a large bowl, combine juice from limes, chili powder, cumin powder, onion powder, garlic powder, salt, pepper and olive oil.
  2. Toss with skirt steak and marinate overnight.
  3. Remove meat from marinade.
  4. Over medium high heat, heat 2 teaspoons olive.
  5. Add half of the meat to the pan, allow to brown on one side about 1-2 minutes. Flip and cook other side until done about 1-2 minutes, depending on thickness of meat. Remove from pan.
  6. Repeat with second half of the meat. Remove meat from pan.
  7. Carefully wipe down pan.*
  8. Heat 2 tablespoons of olive oil to pan over medium high heat. Add sliced bell peppers and onions. Season lightly with salt and pepper.
  9. Allow to cook about 5 minutes until slightly softened.
Notes
Sometimes I don't wipe down the pan after the beef is cooked and I cook the peppers and onions with the juice from the steak. If you do this, skip adding the olive oil, salt, and pepper with the peppers and onions. The seasoning from the steak will be enough flavor.

 

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]]> https://everykitchentellsastory.com/chili-lime-fajitas/feed/ 0 2720 Chicken Taquitos https://everykitchentellsastory.com/chicken-taquitos/ https://everykitchentellsastory.com/chicken-taquitos/#comments Tue, 29 Mar 2016 21:50:32 +0000 http://everykitchentellsastory.com/?p=1554

My California kids have grown up on taquitos. These crunchy tortillas filled with flavorful, moist chicken are so delicious. I love to use leftover chicken or you can use rotisserie chicken from the grocery store. They make a great lunch, a fun dinner, and the best after school snack. My daughter lights up when she

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featureside1 My California kids have grown up on taquitos. These crunchy tortillas filled with flavorful, moist chicken are so delicious. I love to use leftover chicken or you can use rotisserie chicken from the grocery store. They make a great lunch, a fun dinner, and the best after school snack. My daughter lights up when she comes home after school and finds taquitos on the table. ingredients roll rolledup We serve these with guacamole, sour cream, or salsa. Enjoy!
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Chicken Taquitos
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • shredded chicken
  • corn tortillas
  • vegetable or canola oil
Instructions
  1. Warm tortillas in microwave until soft.
  2. Place 2 Tablespoons of shredded chicken on warmed tortilla and roll tightly.
  3. Warm ½ cup of oil in 12 inch pan over medium heat.
  4. Place rolled tortillas in pan, seam side down. Once golden brown, turn to brown other side.

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]]> https://everykitchentellsastory.com/chicken-taquitos/feed/ 2 1554 Chicken and Black Bean Enchiladas https://everykitchentellsastory.com/chicken-black-bean-enchiladas/ https://everykitchentellsastory.com/chicken-black-bean-enchiladas/#comments Tue, 01 Mar 2016 15:06:40 +0000 http://everykitchentellsastory.com/?p=1234

We are big fans of Mexican food around here. These Chicken and Black Bean Enchiladas make everyone happy and are so incredibly good you won’t believe how easy they are to make. In fact, once I started making enchiladas, I thought about all the years I saved them for “restaurant only” figuring they were too

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topshot

We are big fans of Mexican food around here. These Chicken and Black Bean Enchiladas make everyone happy and are so incredibly good you won’t believe how easy they are to make. In fact, once I started making enchiladas, I thought about all the years I saved them for “restaurant only” figuring they were too time consuming to make. What a total waste of enchilada eating years! I could have been enjoying them at home all that time. The truth is, if you can roll a filled tortilla, cover it in an addictive enchilada sauce, and bake them off in the oven, you will be a pro at making enchiladas in no time.

Enchiladas are not only a great weeknight option because they are so easy to make, they are perfect for feeding a hungry crowd. There is nothing better than a beautiful platter of enchiladas topped with cheese in a bubbling sauce to put out for your guests. Throw in a salad, rice, and/or beans and you have a great dinner for friends. I love that kind of entertaining. It reduces stress in the kitchen and allows you to actually have fun with your guests. Who doesn’t want to go to that house for dinner?

Enjoy!
xx

ingredients1

cheese shred
Shred your own cheese. You can taste the difference!

assembly chicken BB

enchilada

finished shot

 

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Chicken and Black Bean Enchiladas
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 14-16 Corn Tortillas
  • 2 split chicken breast, skin on, bone in.
  • Olive Oil
  • Salt
  • Pepper
  • 1 15 ounce can Black Beans (drained and rinsed)
  • 1 large can Red Enchilada Sauce
  • Grated Cheddar Cheese (to taste)
  • Green Onion, thinly sliced (optional, for garnish)
  • Cilantro, chopped (optional, for garnish)
Instructions
  1. Preheat oven to 350 degrees.
  2. Place chicken on sheet tray.
  3. Rub chicken breast all over with olive oil. Season well with kosher salt and pepper.
  4. Bake for 30-35 minutes until cooked through. Set aside. Cool. Shred chicken.
  5. Warm tortillas in microwave until warm and soft.
  6. Pour a layer of sauce to coat bottom of pan.
  7. Place about 1 Tablespoon of shredded chicken and ½ Tablespoon of black beans to middle of tortilla and roll tightly. Don't overstuff or it will tear.
  8. Place seam side down in 9x13 inch baking dish. Repeat until baking dish is full.
  9. Pour enchilada sauce over tortillas to taste. You want to cover them not drown them in sauce. Eyeball it. You may have sauce left over depending on how much you like.
  10. Sprinkle grated cheese over enchiladas to taste.
  11. Bake for 15-20 minutes until heated through, cheese is melted and sauce is bubbling a bit.
  12. Garnish with thinly sliced green onion or chopped cilantro if desired.
Notes
Time Saver: instead of roasting chicken breast, buy a rotisserie chicken from the grocery store or use left over chicken.
Pro Tip: grate your own cheese instead of buying packaged cheese which is waxy and unpleasant. Grating your own cheese is worth the 2 minutes it will take you.
There are different levels of heat in enchilada sauce. My family prefers mild.

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