Sunday, August 26, 2012

Double Duty Chicken Fajitas for #Sunday Supper



For many in my hometown, tonight will be a night of last summer fun as the sun sets on back to school eve. The kids have all their school supplies organized in their bags and tomorrow's painstakingly picked outfit waiting to be admired by all their friends. Moms and Dads are full of mixed emotions of anxiousness, sadness, and complete glee that their little ones will soon be out of their hair for 40 hours a week.

We are not like that family. We have chosen to homeschool. Tonight when my children go to bed tomorrow will be just another Monday filled with a love for learning. Sometimes I wonder what it would be like to send my children to a public school. I question myself daily on if I am doing the right thing. But in the end my heart always knows the answer for us is yes.

No matter what kind of school year you are looking forward to, the truth is you are busy. Summer is dwindling down and we as parents are expected to put back on our many hats and wear them not only well but remain looking good while doing so!

One of my favorite ways to cut back time on busy weeknight meals is to plan meals in the same week that consist of the same ingredients. This week I decided to use chicken fajita meat. On Monday I cooked 6 chicken breasts on the grill with fajita seasonings and then divided them up into 3 sandwich bags in the fridge. From those I was able to make a couple family meals for dinner and prepare a chicken fajita salad for Daddy F to take to work!



Meal 1: Chicken Fajita Enchiladas

Ingredients:
  • 2 cooked chicken fajita breasts, shredded 
  • 2 tablespoons canola oil
  • 1/2 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 can (15 oz) your favorite enchilada sauce (or if you enjoy chipotle spice try my homemade recipe found here) reserve 3 tablespoons for the sauce
  • 1 1/2 cups grated Mexican cheese blend
  • 6 corn tortillas
Sauce:
  •  3 tablespoons enchilada sauce
  • 3/4 cup salsa verde
  • 1/2 cup sour cream
Directions:
Pre-heat oven to 350F. Heat oil in pan over medium heat. Add in chicken, onion, and garlic and cook until translucent and fragrant, about 3 mins being careful not to let garlic burn. Add in half of enchilada sauce and let simmer about 10 mins. While it is cooking grease an 8X8 baking dish. Pour a small amount of enchilada sauce into the bottom, just enough to cover.  Add in 1/2 cup of shredded cheese to the chicken mixture. Warm tortillas in the microwave for 30 seconds. Place about 1/4 cup of chicken mixture into the middle of each tortilla and roll up. Place seam side down into the dish. Pour any leftover chicken and enchilada sauce on top of enchiladas. Sprinkle remaining 1 cup of shredded cheese over top and bake for 20 mins, until cheese is melted.

For the sauce combine all ingredients in a small saucepan. Mix well and heat through. Serve over cooked enchiladas.



Meal #2: Chicken Fajita Nachos Supreme

Ingredients:
  • 2 cooked chicken fajita breasts roughly chopped
  • tortilla chips
  • 1 can refried beans (or try my no fried crock pot beans)
  • shredded mexican blend cheese
  • pico de gallo
  • sour cream
  • quacamole
Directions:

Pre-heat oven to 350F. Layer tortilla chips on a foil lined baking sheet.  Spread beans on top of chips. Then layer the chicken and cheese until the chicken is all gone. Bake in oven for about 15 mins or until cheese is melted. Top with generous portions of pico, sour cream, and guac! Yum!! We have this meal at least once a week in our house!

If you would like to see some other quick and easy back to school meals, check out the recipes from my fellow #sundaysupper bloggers!

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Friday, August 24, 2012

Disney Dining Friday - Making the Most Out of Your Snack Credits at WDW


Our family loves the savings and convenience of adding on the Disney Dining plan when we head to The World. We always get the Deluxe Dining plan, which include 3 meals (seated or quick service) and two snacks per day. Most people spend tons of time planning out where they are going to eat their meals and how they can get the most out of their dining points but people sometimes tend to over look the value in their snack credits. 



First off, if you are planning to go to WDW during the Epcot Food and Wine Festival you have just hit the snack credit jackpot! What we like to do is save up our snacks and do a “journey around the world in 180 minuets” meal. In past years, a vast majority of the yummy food finds at the festival booths have been included in the eligible snack points. With most options still only counting as 1 snack point you can stuff yourself with 3-5 snack points and save one of your meal points to go towards something extra fun like a dinner theatre meal!

If you are traveling during any other time of the year, never fear! There are still an abundance of filling eligible snacks waiting for you! Here are my top 10 favorite picks!

  1. Bakeries – They have them all over the world and you have a bunch of options! Cinnamon Rolls, cupcakes, muffins, bagels…. The list goes on and on. Remember, most things that are a single serving and cost under $4.50 are included on the snack point menu!
  1. Funnel Cakes
  1. Dole Whip

  1. Homemade Ice Cream Sandwiches


  1. Baked Potato
  1. Beignets
  2. FUDGE!!
  1. pretzels
  1. chicken fried rice and egg rolls ---- YUM
 

 10. Crepes



If you don’t manage to use all your credits that’s ok too! On our first trip using a dining plan a few years back we ended up with 10 snack credits each left over! We were able to cash them in at the Main Street Bakery for some great goodies to take home to our friends who were doggie sitting for us (and the ones we just wanted to brag to about how much fun we had just had!).  

If you have any questions about the dining plans or would like to get YOUR free quote – contact me at Jessica@travelwiththemagic.com 



Momma's Meals

I am honored to be featured today over at Momma's Meals! Tammy will be trying out one of her favorite recipes of mine and rating it herself. She features a different mom's blog every Friday so bookmark her blog and remember to check it out weekly for links to great new blogs!

Thursday, August 23, 2012

Crockpot Nofried Beans


This is a dish I have been wanting to try for quite sometime but I always figured it would be really difficult so I kept buying the same old stuff in a can. Let me tell you. Not hard. Easy peasy. And it tastes so good and warms my heart to know that I now have another simple recipe that I can feed my family that is not full of all that icky preservative gunk! I made a big batch and put it into smaller freezer friendly containers to take out for a busy day.

Ingredients:

  • 1 lb of pinto or black beans (or mix it up for fun!)
  • 1 onion chopped in large chunks
  • 2 Serrano peppers seeded and roughly chopped (or leave the seeds in for more heat)
  • 2 tablespoons chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper 
  • 1 teaspoon cumin
  • 7 cups chicken (or vegetable) broth
Directions:

Place all ingredients into a slow cooker and cook on low for 8 hours or overnight. Once cooked mash up all the ingredients until you reach desired consistency.



Our Ratings:


Mama F: 8 - These were really good! I was surprised they tasted so good without the bacon grease most restaurants add in. 

Daddy F: 9 - I can't believe these came out of a crock pot! I would have liked them more spicy but I know Mama was wanting the kids to eat them. 

Fuller Kids: 10 - AMAZING!! I had to literally fight my 5 year old over eating the whole bowl. 

Lucky the Dog: 3 - NO BACON???? Hmph!

Sunday, August 19, 2012

Peppercorn Steak for #Sunday Supper



Welcome again to another addition of #sundaysupper! This week we are all bringing dishes with wine to the table. I have to admit, I am not a big wine drinker so I was a little in left field when we were given this task. But I had just visited a beautiful winery for a friend's birthday celebration last month out in the Texas Hill Country and had brought back some recommended wines for my mom who IS a big wine drinker. She loved the selection from the Grape Creek Winery so much that I signed her up for their wine club and she is excited to get her first shipment!

Grapes on the vine at Grape Creek Vineyards


Not knowing too much about wine I decided to try something classic and simple. I had a glass of their 2011 Grand Rouge and it was suprisingly sweet and fruity for a red wine. It has great undertones of blackberries and blueberries so I thought it would be the perfect wine to try in my sauce!


If there IS one thing I know a lot about it is steak. Yum. I am pretty sure I could eat steak everyday of my life and die happily (of cardiac arrest probably, but happy none the less!) The creamy sauce made the perfect accompanyment to my delicious ribeye!





Ingredients:
  • 1 teaspoon olive oil
  • 1/4 cup thinly diced onions
  • 2 cloves garlic, minced
  • 1/4 cup red wine (I used Grape Creek's Grand Rouge)
  • 1 cup beef stock
  • 1 cup heavy whipping cream
  • 2 tablespoons black peppercorns roughly chopped
Directions:

Heat oil in pan and add onions and garlic. Cook until soft and fragrant, about 2 mins. Add in the wine and let simmer for about 5 mins before adding in the remaining ingredients. Allow to simmer until sauce begins to thicken, about 10 mins stirring frequently. Pour over a yummy well cooked steak and enjoy!

Please take a moment to check out all of the great recipes from my fellow #sundaysupper bloggers!


We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.
But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:
Wine Pairings by  ENOFYLZ

Sunday, August 5, 2012

Orecchiette Con Broccoli Di Rape and Sausages for #SundaySupper


“Cooking is like love; it should be entered into with abandon or not at all.”
― Julia Child

 This week the #SundaySupper group is helping to celebrate the life of a wonderful woman, chef, teacher, and to many, a dear friend. I remember as a child watching her cooking on tv and thinking how someday, I wanted to be able to cook like her. As I grew older my taste in cooking changed and although I don't tend to cook too many "classic" dishes like Julia, I can still appreciate her love for fresh ingredients and tried and true techniques. We all decided to try a dish of hers and for me this was an easy choice. My family loves pasta, my kids beg for broccoli (no I am not making this up) and I love anything with garlic in it! We did modify the recipe by one small thing, we used sweet Italian turkey sausage to cut back on some of the fat content.....hope that is not cheating!! ;) 



Ingredients: 

For the Sauce:
  • 2 lbs. broccoli di rape
  • 1/2 lb. sweet Italian sausage
  • 5 tablespoons good olive oil
  • 3 large cloves garlic crushed
  • Salt
  • 1/4 teaspoon hot red pepper flakes
  • 1 to 3 tablespoons unsalted butter (optional)
  • 1 cup or more excellent chicken stock
 For the Pasta:
  • 6 quarts water
  • 2 teaspoons salt
  • 1 lb. orecchiette pasta
For Serving:
  • 1 ounce or more Pecorino Romano cheese grated
  • Special Equipment Suggested:
  • A 12-inch saute pan 3 inches deep, with tight-fitting cover
  • A tall stockpot holding at least 2 gallons with cover
  • A large warm platter or warm soup bowls or plates
Directions:

  1. Preparing the Broccoli di Rape: Wash and spin-dry the broccoli di rape and remove the large tough leaves, leaving just tender leaves and flower buds. Cut off and discard the lower part of the stems, leaving broccoli about 8 inches long. Peel the stems by lifting strips from the stem end and drawing them up toward the bud area.
  2. Preparing the Sauce: Peel the sausage, crumble it, and saute over moderately high heat in a tablespoon of olive oil. In a moment or two, add the crushed garlic and continue sauteing for another 2 to 3 minutes, until the sausage is lightly browned. Drain out the fat in the pan, and add a tablespoon of olive oil. Roughly line up the broccoli di rape and slice into 4-inch lengths: add to the pan, tossing. Taste, and season lightly with salt and pepper flakes. (At this point, you could start the pasta.) Cover the broccoli pan and let steam for several minutes: when the broccoli has wilted, stir in the butter, then the stock and bring to a boil. Taste again for seasoning, and let cook uncovered for several minutes more to reduce and concentrate the liquid. (At this point grate the cheese.) Again taste and correct seasoning. Set aside until the pasta is ready.
  3. Boiling the Pasta: Heat 6 quarts of water in the stockpot, adding the salt, and timing so that the water is at a full boil by the time the broccoli di rape goes into the pan in the previous step. With the heat at its maximum, stir in the pasta and cover the pan until the water is at a boil. Then set the cover ajar and maintain at a moderate boil for 10 to 12 minutes, stirring and checking on the progress now and then. After 9 minutes, start testing by eating a piece. It should be just cooked through, but not quite as tender as you would like because it will cook a little more with the sauce. Drain at once, and proceed to the serving.
  4. Serving the Pasta: Reheat the broccoli di rape as soon as the pasta has cooked and drained. Turn the hot pasta into the hot sauce and toss gently to blend. Taste carefully for seasoning, and remove from heat. Sprinkle on half of the freshly grated Romano cheese, and toss to blend. At once, turn the pasta onto the hot platter or plates, sprinkle with the rest of the Romano, and serve.

For more great recipes from Julia, check out my fellow #SundaySupper bloggers!!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème)  by Cooking by the Seat of our Pants 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife

Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!
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