Cilantro Cream Chicken and Bell Pepper Saute

How about a couple more recipes that are staples in our house.

The first is cilantro cream chicken (sorry – forgot to take a pic).  To.Die.For.  You can click the link here for the original recipe.  I did tweak this a bit.  I’ve added the recipe below and the tweaks I’ve made are in italics.  The main ones are instead of using rotisserie seasoning I use fajita seasoning and I cook my sauce in a saucepan and pour over the chicken in the skillet and let it all simmer together.  Her recipe also says the sauce does not reheat well, but this recipe is great left over. I purposely make too much so I can have left overs at work or on nights when I don’t cook.

I pair this with pinto beans, Spanish rice, and a bell pepper sauté mix (next recipe).

Cilantro Cream Chicken

Here’s what ya need:

4 boneless chicken breasts

3 tbsp butter

TexJoy Fajita Seasoning (or any brand)

6 ounces cream cheese – softened and cubed

1 ½ cup heavy cream

2 tbsp lime juice

½ bundle of cilantro – pull leaves off stems

Here’s what ya do:

Heat the butter in a large skillet. Liberally season the chicken on both sides with the fajita chicken seasoning. Brown the chicken on both sides.

While the chicken is cooking I add the softened cubed cream cheese and heavy cream to a saucepan on medium heat.  Using a whisk mix the cream cheese and heavy cream together. Once it begins to boil turn off the heat and add the lime juice and chopped cilantro.  Add the cream sauce mixture to your skillet with the chicken. Cover the skillet and simmer until the sauce starts to thicken (roughly 5-10 minutes), turning halfway through.

 

Bell Pepper Saute

bell peppers

Here’s what ya need:

1 red bell pepper

1 yellow bell pepper

1 yellow onion

1 portabella mushroom (optional*)

1 cube Land O’Lakes Saute Express Garlic & Herb

2 tbsp olive oil

Here’s what ya do:

Slice your bell peppers and onions in long thin strips.  Add olive oil and your cube of garlic & herb butter to a wok or sauté pan. Once heated throw in your bell peppers and onions (and mushrooms if you like).  Stir until they are at the desired softness or crispness. I usually sauté mine on a medium heat for about 10 minutes. I like the flavor to really soak in and for there to be some crispness left to the bell peppers.  If you want your onions to be real soft you can throw those in first then add your bell peppers.

That’s it. Super easy and tasty. This amount easily feeds three and we always have left overs for 1-2 meals.

*If you choose to use the mushroom I typically cube these.  This is excellent with the mushroom, but our store sells these as a package of two and we never use the second one so most of the time I choose to skip it and save money and not feel bad about throwing the other one away. Its good either way.

Thanks Mom for a great recipe!!

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Fish Taco’s

I often complain about how David can’t seem to keep the kitchen clean while he’s cooking something, but among the mess he always comes up with some masterpiece.  He has a knack for throwing spices and seasonings together and it coming out just right.

One of my fav’s of his is his fish taco’s.  I could eat seafood everyday of my life and have a slight obsession with fish taco’s.  These are relatively healthy as well, except for the spicy ranch, but if you go light it’s pretty healthy.

I hope you enjoy these as much as we do…every week!! Yep, these have become our lunch after church every Sunday.  With one pound of tilapia we get 4 taco’s each and still have left overs. I take these to work and throw them in a container full of lettuce and make a salad of it.  Super yummy left over too.

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Here’s what ya need:

1 lb – tilapia

HEB Blackening Seasoning (or if you’re not lucky enough to have an HEB near you any blackening seasoning will do)

TexJoy Fajita Seasoning

1/2 cube – Land O’Lakes Garlic & Herb Saute Express

Olive oil

Corn tortilla’s

Lettuce – field greens or romaine

Shredded Mexican cheese

1-2 – Avocado’s

Hidden Valley Spicy Ranch

Here’s what ya do:

Liberally coat the tilapia on both sides with the blackening and fajita seasoning.  Put a very thin layer of olive oil in a pan or skillet.  Add your 1/2 cube of Land O’Lakes Garlic & Herb butter.  Let that melt.

While cooking your tilapia be sure to toast your corn tortilla’s.  David puts 3-4 in our toaster oven at a time (overlapping is ok) on a medium toast.

Once the butter is melted and olive oil is heated add your tilapia, flipping it to cook each side.  Takes about 2-3 minutes on each side or until you see the tilapia turn white and flake easily.

Once the fish is done simply pile your taco as you like. We typically put a thin layer of Hidden Valley Spicy Ranch down the middle, then add lettuce, chopped avocado, our fish, and top with Mexican cheese.