Favorite Things: Fajitas & Dansk

So tonight I made “fajitas” I think….I was just trying to use up stuff I had in the pantry and fridge.

I’m getting back on the “mostly clean” train. I’ve always been a fan of making things fresh and and keeping it simple. Have you tried looking up “easy recipes” on Pinterest? I know I’ll get excited to make something because of the picture and there are 20+ ingredients some of which I’ve never heard of or are exotic and not carried in my little city. It gets frustrating.

Tacos are a weekly standby here, but I do like fajitas and it was time to mix things up! After dinner, the hubz told me he’d pay for this out at a restaurant. I got a good laugh. Growing up, my family regularly replicated favorite dishes from eateries at home. So my ability to pull meals out of thin air is truly a gift I am thankful to both my parents for (as I am sure Thomas is too). For this meal I went straight for my trusty yellow Dansk enamel casserole dish. It is my oven workhorse, I seriously use it for most everything I cook in the oven.

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Atomic Squirrel Fajitas

  • 3 medium chicken breasts, trimmed and cut into strips
  • 1/2 green bell pepper thinly sliced
  • 1 small yellow onion thinly sliced
  • 1 can yellow corn; drained
  • 1 can Rotel with cilantro & lime
  • 2-3  large cloves garlic; minced
  • 1.5 T chili powder (a light dusting across it all)
  • 1 T cumin (a light dusting across it all)
  • 1 T salt

Put all ingredients in a oven proof casserole dish, mix well. Cover and cook on 425° for 50 mins or until chicken is done. (I stirred and re-covered around the 30min mark) Uncover and cook for another 10-15 mins to brown it up.

*I used a mandolin slicer for the pepper & onion.

I hope you enjoy this meal at your home, and as always, I love to hear what you think!

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Retro Recipe: Grape Salad Basics

Because there is always room for dessert. Plus I had this great “new” dish and it was begging to be used for something!

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Grape salad is a retro potluck staple and you can find recipes all over the internet, your community or church cookbook, or from ANY grandmother. Everyone is going to have their favorite variation. Here’s the basics and you can add whatever pizzaz to yours that you’d like!

Salad
2 medium sized apples – I used Crisp Pink
2 Cups mixed grapes, halved
Optional – poppy seeds, pecans and/or almonds

Dressing
1/2 block of soft cream cheese
4oz of sour cream
1 Cup white granulated sugar

Combine all dressing ingredients with a hand mixer until fully incorporated. Stir in salad components. Garnish with additional options like nuts. Serve chilled.

This is best if you make and refrigerate it the evening before you intend on eating it.

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And I know some of you are thinking SOUR CREAM?? Yes! I promise it’s smoother and works better with the fruit than the cool whip versions that I’ve had.

I hope you enjoy!

XOXO,
LailaAnn