Chicken Fajitas ft My Infamous Vinegar Chicken!

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Everyone loves my vinegar chicken recipe, so I decided to feature a recipe with it! Today’s post is on what I decided to make for lunch, Fajitas!

1. Mise En Place

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2. These are the two basic ingredients for my Vinegar Chicken. The sazon is a MUST for this recipe.

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3. Season the chicken well with the sazon, onion powder, garlic powder, salt & pepper.

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4. Heat up some oil & add the chicken, once cooked (cooks quickly) add the onions & peppers! Once that softens, add a splash of vinegar & cover (do not stir, just lower the heat immediately)

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5. I toasted the tortillas with a little butter on a sauté pan & then filled them with chicken, cheddar cheese, & lettuce!

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Delicious!! Enjoy!

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*All measurements are not 100% accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.

*All pictures shared on this blog belong to me; if not, credit will be given when it’s due. If I upload a photo that I found online, with no credit, and it belongs to you..please email me ASAP and I will happily give you the credit you deserve.

Arroz Con Pollo!

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I wanted to eat arroz con pollo, but I only had chicken legs & have never cooked rice with chicken on the bone. So, I did what someone naturally would do, look up some recipes online! I found one, glanced at it, and then just said “Eh! Let’s experiment

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1. Mise En Place

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2. The recipe I looked for said to heat up achiote oil, which I do not have; However, I do have corn oil and Sazon which has achiote in it, so I mixed sazon+oil together and let it heat up.

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3. Add in your marinated chicken legs (Marinade: basic seasonings such as garlic powder, onion powder, sazon, oil, salt, pepper, garlic powder and oregano) and begin the browning process.

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4. Once browned, remove the chicken and place it on a something nearby, I used a clean cutting board. Then add your onions and peppers and a splash of vinegar to deglaze.

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5. Once the onions and peppers have softened, return the chicken into the pot, and add in your washed rice.

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6. Stir everything for about 2-3 minutes, add more seasoning if needed.

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7. Cover with water and continue to cook on med-high heat until the water evaporates from the rice.

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8. Once evaporated, lower the heat and cover. Cook until rice is fluffy!

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Enjoy!

This was a delicious experiment! I know I say everything I make is delicious,

but hey, I can’t help it..It’s true!

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*All measurements are not 100% accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.

*All pictures shared on this blog belong to me; if not, credit will be given when it’s due. If I upload a photo that I found online, with no credit, and it belongs to you..please email me ASAP and I will happily give you the credit you deserve.

Beer + Chicken = Delicious Creation EVER.

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I bought chicken today and thought, “What am I going to make for dinner with this?” I was even seasoning it and still had no idea what exactly I wanted to make. Then I thought, “why not add beer to this?” I mean, I don’t have cooking wine…so, eh, why not!? The result? Another delicious experiment!

1. Season chicken (I used garlic powder, onion powder, black pepper, & salt directly on the chicken) then dip in marinade (for the marinade i used oil, freshly minced garlic, red pepper flakes and a dash of Goya’s sazon seasoning packet)

2. Add oil to a pan (I used the leftover oil from the marinade), let it heat up then add in the chicken and begin to brown all sides, then add onions and peppers.

3. Add beer & let it reduce (I used a Narragansett Lager, use any light beer of your choice)

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2. Serve with your preferred side dishes!

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I ate my chicken on a bed of rice that my roommate Blair had left over, also had some of her faaaabulous garlic bread & some Green Giant Tuscan Broccoli (which is AMAZING)!

Enjoy!

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*All measurements are not 100% accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.

*All pictures shared on this blog belong to me; if not, credit will be given when it’s due. If I upload a photo that I found online, with no credit, and it belongs to you..please email me ASAP and I will happily give you the credit you deserve.

Poll Results!

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I got 2 votes for Fried Oreos, and 2 votes for Something Else. Well, since I just bought groceries, and forgot to buy the oreos..I’m going to write up a post on what I just made for dinner! Keep an eye out for my next post being published tonight! Don’t worry, doesn’t mean I’m not going to post about Fried Oreos…I will…just not immediately! 🙂

What’s next?

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Hello Everyone! I was going through the photos on my phone & found a few food pictures on there, that I have yet to blog about! I want to make my page interactive, and take everyone’s feedback, so tell me, what would YOU like to see next?? Take my poll below!

Lasagna Rolls 

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Fried Oreos

Oreos

 Something Else!

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Delicious Experiment!

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I was hungry, so I gathered some ingredients & went with the flow. The result was a pretty damn good pasta dish!

1. Gather your ingredients.

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2. Brown seasoned chicken while pasta boils.

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3. Drain pasta, toss with sliced chicken, vegetables, balsamic vinegar & seasonings of your choice!

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Enjoy!

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*All measurements are not 100% accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.

*All pictures shared on this blog belong to me; if not, credit will be given when it’s due. If I upload a photo that I found online, with no credit, and it belongs to you..please email me ASAP and I will happily give you the credit you deserve.

Not your typical meatball recipe!

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Guess who’s back, back again. Julie’s back, tell a friend. Yeah, so, I decided to get off the unintentional hiatus I was on and grace this blog with a new post! I’m currently in the middle of cooking this, but I got so excited about this recipe that I decided i needed to start blogging about it NOW.

So, why isn’t this your typical meatball & pasta post? Because I decided to make it fall themed by making everything with pumpkin pasta sauce. Yeah that’s right. PUMPKIN. My roommate had this jar of sauce and I tasted it one day and realized its something that’s been missing from my life. It’s so good. She told me she wasn’t going to be using anymore of it so of course, that was my window of opportunity. WOO! Eventually I’ll decide to post my usual meatball recipe, but I still want to keep that one “secret” for now.

** SORRY FOR THE SMALL PICTURES, CLICK TO ENLARGE **

            Ingredients*:

  • Ground Beef
  • 1 Garlic Clove (grated)
  • Panko Breadcrumbs
  • Barilla Pasta (rotini)
  • Seasonings (pictured below)
  • Cucina Antica Pumpkin Sauce

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I kept the seasoning fairly simple because I didn’t want the meatballs to overpower the sauce and vice versa.

           Preparation:

  • Place ground beef into a bowl & season.
  • Add garlic, breadcrumbs & 1 tbsp of sauce.
  • Line sheet tray with foil & begin forming meatballs.
  • Cook meatballs on 350 degrees for about 30 minutes.
  • Bring water (+ salt) to a rapid boil & add in pasta.
  • Toss the pasta together with as much sauce as you please.
  • Serve pasta on a plate & then top with meatballs.
  • & Voila, enjoy!

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*All measurements are not accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.*

DISASTER.

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Yeah, soooo, about that cake I was going to make for my brother…it was a DISASTER.

I got home Thursday, around 5:30 and threw my purse down and began measuring ingredients. By this time, there were already some guests in my house & the kitchen was being occupied by my neighbor and mom who were finishing cooking. I quickly made the batter and ran to one of my neighbor’s apartments to bake the cake. The cake baked within the next 30 minutes or so and looked great! I thought, “hmm, maybe I’m stressing for no reason and everything will go great“, WRONG. I was scared that if the cakes cooled in the pan, they’d stick, so my neighbor helped me take one cake out. It cracked, but we managed to keep it together on the cake stand. We decided to not touch the second cake and let it fully cool. Once cooled, we removed it and stacked it on top, with a layer of vanilla buttercream in the middle. I did the crumb coat on the cake and then put it in the fridge to set. Then this is where the madness happened. I tried making another batch of buttercream, without measuring, and it was NOT working. The buttercream was so grainy! Ew! However, I still attempted to put it on the cake. The cake was looking worse, and worse, and worse. I ended up leaving the cake on my neighbor’s table, and going with her son to buy an ice-cream cake at Baskin Robins. I was so upset that the cake did NOT work out. I even cried over it. Everyone told me not to stress, and that at least I tried – but I was more upset with myself, for not being able to execute it properly & wasting two hours on a cake that was a FAIL.

If you have any decorating tips, buttercream recipes, and cake recipes, that are for sure WINS and not FAILS..let me know so I can continue to practice and not experience this misery AGAIN.

Decorating help!

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Tomorrow is my brother’s 22nd birthday & I volunteered to make his birthday cake. Why? Cause I’m an idiot. I’ve never successfully baked from scratch, so I don’t know why I thought it would be a good idea to make his cake.

However, I practiced a cake recipe I found on Pinterest, twice, and it was a hit! I’m definitely going to use it tomorrow. However, I need help when it comes to stacking & frosting a cake. Now THAT I’ve never done. If anyone has any suggestions on what designs to put on the cake, or tips on how to successfully frost it, PLEASE let me know.

I’ll post pictures & updates on the cake, tomorrow. xo

Late Night Pasta.

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I just created a delicious pasta dish at 11 pm. Sorry not sorry. This amazing recipe only requires 8 ingredients, most of which everyone always has in their cabinets/fridge.

Now, enough talking, let’s get cooking!

            Ingredients*:

  • 1/4 Onion
  • 1 tsp Olive Oil
  • 2 Garlic Cloves
  • 1/2 C Mozzarella Cheese
  • 1 C Tomato/Garlic/Onion Ragu sauce
  • 1 1/2 C Ronzini Garden Delight Pasta
  • 1/2 C Green Giant Tuscan Broccoli Steamers
  • 1 Orange sweet pepper & 1/4 Red sweet pepper

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Preparation:

  • Mince peppers, garlic, and onion.
  • Bring water (+ salt) to a rapid boil & add in pasta.
  • Prepare broccoli according to bag instructions & chop into a small/med dice.
  • Strain pasta, and place aside to prepare the sauce.
  • Add 1/2 TBSP of olive oil into the pot.
  • Add in the chopped veggies (+ seasonings)
  • Cook for about 5-8 minutes, until onions are soft.
  • Add in Ragu sauce & stir. Cook for another 5 minutes.
  • Add in strained pasta and chunks of mozzarella cheese.
  • Toss together over low heat until cheese is melted!
  • Voila, enjoy!

*All measurements are not accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.* 

** Images from Google.com **