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Classic Chicken Fajitas

Add to ❤ Favorites These Classic Chicken Fajitas are just that. Chicken fajitas full of flavor, perfectly seasoned, easy, and just what you want when you’re craving fajitas – no funky stuff. Ingredients for 6 servings 4 tablespoons canola oil, divided 2 tablespoons lime or lemon juice 1-1/2 teaspoons seasoned salt 1-1/2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1 teaspoon garlic powder ½ teaspoon chili powder ½ teaspoon paprika ½ teaspoon crushed red pepper flakes, optional 1-1/2 pounds boneless skinless chicken breast, cut into thin strips ½ medium sweet red pepper, julienned ½ medium green pepper, julienned 4 green onions, thinly sliced ½ cup chopped onion 6 flour tortillas (8 inches), warmed Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream Read the Instructions here  

Chicken Taco Rice Skillet

Add to ❤ Favorites This Chicken Taco Rice Skillet makes the perfect flavor packed weeknight dinner! Ingredients for 6 servings 3 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 tablespoon minced garlic 5 boneless skinless chicken thighs 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 packet Old El Paso Chicken Taco Seasoning, divided 2 cups dry rice, white or brown 1 cup black beans 1 cup sweet corn 1 cup chopped fresh cilantro leaves Read the Instructions here  

Almond-Crusted Chicken Piccata

Add to ❤ Favorites Ingredients for 4 servings 1 pound boneless chicken breasts or chicken thighs Salt Pepper 1 large egg 1 1/2 cup almond flour or almond meal Olive oil 1 tablespoon ghee 1/4 cup chicken stock 1/4 yellow onion, minced Pinch of crushed red pepper 3 tablespoons minced Italian parsley + more as garnish 2 tablespoons capers Juice from 1 lemon + 1 lemon for serving Read the Instructions here  

Steamed Pork with Rice Powder

Add to ❤ Favorites Ingredients for 4 servings 1 pound pork belly 1 teaspoon minced ginger 2 teaspoons Shaoxing wine 1 piece of fermented bean curd (white or red) 1 tablespoon spicy bean sauce (or regular bean sauce) 1 teaspoon five spice powder ½ teaspoon sugar 6 tablespoons long grain rice 3 tablespoons sweet rice ¼ teaspoon Sichuan peppercorns ¼ of a star anise 1 pound taro (or potato) ½ cup water 2 teaspoons light soy sauce 1 scallion, finely chopped Read the Instructions here  

Beer Cheese and Sausage Pasta

Add to ❤ Favorites Ingredients for 4 servings 8 oz dried pasta – penne, elbows or campanelle 1 (14-oz) package smoked turkey sausage, sliced 1 Tbsp olive oil 1 cup beer 3 Tbsp flour 2 cup shredded cheddar cheese 1 tsp Worcestershire sauce 1/2 tsp dry mustard 1/2 tsp paprika salt and pepper to taste Read the Instructions here  

Easy Beef Burritos

Add to ❤ Favorites Easy Beef Burritos are one of those recipes you are going to want to save for those beyond crazy days when you need something to impress the kids and you need it in a hurry! These are always a hit at my house! Ingredients for 8 servings 1 can refried beans 1 pound ground beef, browned 1 package taco seasoning 8 flour tortillas (see note) 1 cup grated chedder cheese (more is always better!) sour cream, optional chopped cilantro, optional diced tomatoes, optional Read the Instructions here  

Sheet Pan Pesto Salmon with Asparagus and Tomatoes

Add to ❤ Favorites This supper is quick, and easy, but doesn’t scrimp on taste. A perfect weekday supper the whole family will love. Ingredients for 4 servings 1 bunch asparagus 1 cup grape tomatoes 3 cloves garlic, minced 2 tablespoons olive oil Kosher salt Fresh cracked black pepper 4 (6-ounce) salmon fillets 1/2 cup plain Greek yogurt (recommend Greek Gods) 2 tablespoons pesto (homemade or store bought) Grated Parmesan cheese 6 basil leaves, cut in chiffonade (optional) Read the Instructions here  

Baked Butternut Squash Risotto

Add to ❤ Favorites Ingredients 2 Tablespoons extra-virgin olive oil 1/2 cup finely diced onion 2 garlic cloves, grated 1 teaspoon finely chopped fresh rosemary 1 1/2 cups Arborio rice Coarse salt and ground pepper, to taste 1/2 cup dry white wine 4 cups peeled and diced butternut squash 4 cups vegetable stock Freshly grated Parmesan cheese, for garnish, optional Read the Instructions here  

Chinese Crispy Pork Belly

Add to ❤ Favorites The Chinese are the undisputed king of crispy pork belly, and this is how they make it! Ingredients 800 – 1.2kg / 1.6 – 2.4 lb pork belly, skin on 1½ tbsp Chinese cooking wine 1 tsp Chinese five spice powder 1 tsp white pepper 1 tsp salt 1 tbsp white vinegar 200g / 7 oz rock salt Read the Instructions here  

Wok-fried Prawns with Lime and Coriander

Add to ❤ Favorites Go on a fiery ride with this Wok-fried Prawns with Lime and Coriander for an easy weeknight dinner. Pair it with a bowl of steamed rice for the perfect dinner. Ingredients for 3-4 servings 750g Medium-sized green prawns, peeled, deveined 3 tbsp Extra virgin olive oil 3 tbsp Lee Kum Kee Panda Oyster Sauce 1 Lime, juice and zest ½ cup Finely chopped coriander leaves Marinade 4 tbsp Thai sweet chilli sauce 3 tbsp Lee Kum Kee Panda Oyster Sauce 1 tbsp Extra virgin olive oil Read the Instructions here  

Mushroom Pasta with Italian Sausage

Add to ❤ Favorites Ingredients 5L water 200g sausage mince (pork, veal and fennel) 200g mixed mushrooms (porcini & wild) Extra virgin olive oil (XVOO) 500g fresh tagliatelle pasta 1 x glass white wine Salt Fresh parsley Parmesan cheese Read the Instructions here  

One Pan Roasted Fish and Vegetables

Add to ❤ Favorites This delightful dish is brimming with the flavours of summer, celebrating the colours of the seasons bounty with gorgeous capsicums of red and yellow, gleeful green zucchinis, and deeply dark eggplants, which provide complimentary flavours and all boast the different micronutrients that natures rainbow provides. Ingredients for 4 servings 4 x 120 g (41/4 oz) thick white fish fillets (such as barramundi or cod) juice of 1 lemon Celtic sea salt and freshly ground black pepper, to taste a few rosemary sprigs a few thyme sprigs 2 brown onions, cut into wedges (optional) 4 garlic cloves 2 zucchini (courgettes), thickly sliced lengthways 1 small eggplant (aubergine), cut into large dice 2 red capsicums (peppers), cut into wedges 2 large orange or yellow capsicums (peppers), cut into large wedges 1 tablespoon extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons dried thyme 1 teaspoon ground cumin 1/2 teaspoon chilli flakes thin lemon wedges, to serve (optional) Read the Instructions here