Wednesday, October 19, 2016

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!


  • 6 tbsp. olive oil
  • 2/3 cup freshly squeezed lime juice
  • 1/4 cup. fresh cilantro, chopped
  • 4 tsp. garlic, minced
  • 2 tsp. brown sugar
  • 1/4 tsp. red chilli flakes
  • 1 tsp. ground cumin
  • 1 1/2 tsp. salt
  • 4 boneless chicken thigh fillets, skin removed
  • 1/2 green bell pepper, seeded and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1 small onion, sliced
  • 5 cups Romaine lettuce leaves, washed and dried
  • 2 avocados, pitted and sliced
  • Extra cilantro leaves to garnish
  • Sour cream, for serving (optional)
  • Shredded cheese, for serving (optional)
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Wednesday, June 1, 2016

Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

  • 1 1⁄2 tbsp. paprika
  • 1 tsp. salt
  • 1 1⁄2 tsp. onion powder
  • 1 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. pepper
  • 1⁄2 tsp. black pepper
  • 1⁄2 tsp. thyme
  • 1⁄2 tsp. oregano
  • Dash of cayenne pepper
  • 6 chicken breasts
  • 2 tbsp. butter, plus extra if necessary
Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from

Wednesday, May 25, 2016

Best Skinny Beef and Broccoli Noodles

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I had never cooked with Udon noodles prior to making this, but I'm a newfound Udon noodle lover! They're thick and creamy and work perfectly in this Asian-inspired dish. I love getting Beef and Broccoli when we order Chinese food, but having it in noodle form makes the dish really hearty and you don't have to worry about making additional sides since it contains protein and vegetables. It's absolutely tasty, too. Enjoy!

Printable Recipe

  • 2/3 c. low-sodium soy sauce
  • 6 tsp. garlic, minced
  • Juice of 4 limes
  • 1 1/2 tbsp. hot sauce
  • 2 tsp. honey
  • 5 tbsp. sesame oil, divided
  • 2 tbsp. cornstarch
  • 1 lb. flank steak, thinly sliced against the grain
  • 1 lb. wide rice noodles or udon noodles
  • 1 large head broccoli, cut into florets
  • 8 oz. baby bella mushrooms, sliced
  • 2 tbsp. water
  • Lime wedges, for serving
In a small bowl, whisk together soy sauce, garlic, lime juice, hot sauce, honey and 4 tablespoons sesame oil. Whisk in cornstarch. Pour half of the sauce into a separate bowl and reserve for later. Add the sliced beef to the remaining half of the sauce mixture and allow to marinate for up to 1 hour.

When ready to cook, bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add marinated steak (discard the marinating liquid) and cook 3 to 5 minutes. Add broccoli, mushrooms and water and stir, cooking until tender, about 6 minutes more. Reduce heat to low. Add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.

Source: Adapted from Delish

Monday, April 18, 2016

Crockpot Peach Cobbler

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This month's SRC post comes from Angel at Angel's Home Sweet Homestead. I admit I was a little intimidated going into her blog just because her recipe list is so extensive (and everything sounds SO good), but as soon as I looked in the dessert section and saw "peaches"...I was sold. Then to top it all off, it's a dessert that's done in the SLOW COOKER. Um, hello? Is that like the best thing ever or what?

And it is. It's pure genius. It takes less than 10 minutes to throw together and then you let your crockpot do the rest of the work. And want to make it even easier? Use one of those crockpot liners and you won't have any mess to clean up! This recipe is yummy and it's nice to have on hand for when you have company. You won't have to worry about leaving your guests to go in the kitchen to get dessert together. Just prepare this before your company arrives and by the time dinner is're good to go. Enjoy!!

Printable Recipe


  • 2 (16 oz.) cans peaches, drained (4 cups of frozen peaches, thawed and drained may be substituted)
  • 1/2 cup, plus 1 tbsp. sugar, divided
  • 1 1/2 tsp. cinnamon, divided
  • Pinch of nutmeg
  • 3/4 cup self-rising flour
  • 6 tbsp. butter, cut into pieces
Grease the bottom and sides of a 6 quart crockpot and set aside.

In a medium-sized bowl, stir together the peaches, 1/2 cup of the sugar, 1 tsp. of the cinnamon, and nutmeg. Pour peach mixture into the greased crockpot.

In another medium-sized bowl, whisk together flour, and remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon until combined. 

Cut butter into flour mixture using 2 knives or a pastry blender, until the mixture resembles coarse crumbs.

Sprinkle flour mixture evenly over peach mixture in crockpot.

Place a paper towel or thin dish towel over the top of the crockpot, then cover with the lid. Cook on HIGH for 2-3 hours or until the crust turns golden brown.

Serve with whipped cream or ice cream.

Source: Angel's Home Sweet Homestead

Monday, March 21, 2016

Spinach and Egg Strata

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Today's SRC post comes from Ashley at Rainstorms and Love Notes. I was excited to get her blog this month because I haven't had a chance to blog in a while (ya know, with a newborn and all), so finally getting online and checking out the abundance of yummy recipes Ashely had lined up made me even more excited to get in the kitchen and make something new.

I love strata recipes because they're kind of like a glorified french toast…without all the extra work, of course. You throw the bread and milk into a ramekin with yummy spices, add some spinach for extra flavor and texture, and then top with delicious Mozzarella cheese. A super simple breakfast that is packed with flavor (and vitamins) and will keep you full until lunchtime. Enjoy!

Printable Recipe

  • 4 slices of bread
  • 2 handfuls of fresh spinach
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp. minced garlic
  • 1/2 tsp. oregano
  • Pinch salt and pepper
  • 1/2 cup Mozzarella cheese
Preheat oven to 375 degrees F.

Tear the bread into small pieces and divide evenly in the ramekins.

Chop the spinach and place on top of the bread.

Whisk together the eggs, milk, garlic, oregano, salt, and pepper.

Pour the milk mixture evenly over the bread and spinach.

Top with the cheese, cover with foil, and bake for 20 minutes.

Remove the foil and back for another 15 minutes, until the cheese is starting to brown.

Source: Rainstorms and Love Notes