Skillet fajitas

Easiest way to make fajitas when the husband isn't home to man the grill.

Skillet fajitas 

Slice up skinless bones less chicken beasts

Place in skillet 

Sautee with olive oil, lemon juice and Worsteshire 

Season with salt, lemon pepper, garlic powder, paprika and red pepper

Cook for a good 20 mins

Add sliced onions and bellpeppers

Cook on low for another 30 mins.

Tada

I like to make a big fresh salad with romain lettuce, green onions, tomatoes, avocado and fresh basil or parsley. Season with Tonys, olive oil and lemon juice and toss!

Put your salad in your taco!

Or put the chicken in your taco!

Tonight I also seared up some shrimp-

Just seasoned with olive oil, lemon juice, salt, red pepper, lemon pepper and seared them on high heat.

Enjoy!

Baked Buffalo Spaghetti

I promised to post this recipe the next time I made it. The past two months this has become a family favorite.

Baked Buffalo Spaghetti-

Start by sauteeing your veggies 

The great thing about this is you can pack in lots of veggies and your kids won't even know. Here I put a onion, carrots, celery, bell pepper and zucchini!

Let those cook and soften 

Then add your ground buffalo meat.

I used 1lb. You can do more if you wanted.

Let it brown and cook through 

Season with salt, garlic powder, red pepper, oregano and basil.

Add chopped fresh tomatoes (whatever you have)

I had Roma and heirloom 

Then let them cook down, break them apart with your spoon when they soften. 

Add large can if Italian style tomatoes, squeeze them and break them apart as you put them in.

Reseason, turn on low and let simmer for an hour. 

Then I added fresh oregano and basil from my garden bc I had it. Not critical if you don't have just makes it extra good. 

Boil whichever noodles you want and then place in a casserole baking dish. I used a quina elbow I had in the pantry. 

Pour your sauce over the noodles, mix well and cover with foil. Bake at 350 for 45 mins.

Serve and dish! Enjoy!

Buffalo, the new read meat

I've really grown to like bison or buffalo meat. Costco has a ground organic bison meat that I stock our freezer with. The girls and everybody loves it! 

It's def noticeably leaner than regular ground meat- not as greasy but doesn't have any sort of gamey taste. 

I've used it a lot when I'd usually use lean ground beef or turkey.

A couple of family favorites is buffalo spaghetti casserole (I'll blog it next time I make it) and buffalo chilli.

Buffalo chilli

Start by sauteeing onion, celery and bell pepper (if I had a jalapeño I would of put that too)

Then add your ground buffalo ( here I have 2lbs)

Brown it so it's cooked through

Season with salt, garlic powder, lemon pepper, red pepper and chilli powder.

Once that is cooked through add your beans 

I put one can of each- black, red and pinto.

Add large 20oz can of chopped tomatoes (I prefer Italian style)

Season again, stir really well and just let it simmer on low for a good two hours.

Tonight I served mine on top of half a sweet potato and topped with avocado!

Can not tell you how good this was and talk about getting your superfoods in!

Crawfish fettucine

I know I haven't posted in a while, mostly bc I've been cooking mostly the same things and had nothing really new to post. But today's post is not anything a close to healthy but it's an all time favorite of everybody! 

So write this one down....you're gonna want to remember this one!

Crawfish fettucine

Start buy melting one stick if butter

Then once it's melted add your trinity- chopped onion (1small sweet onion), 4 stalks of celery and bell pepper (I like to use 1/2 yellow and 1/2 of a red for pretty color)

Season with salt, garlic powder, lemon pepper, and red pepper.

I only had yellow bell pepper so that's what I used.

Then once your vegetables are soft, add 1 pint of half and half

Then let the cook (med heat) for about 10 mins and let it come together.

Then add your cheese- the real recipe calls for one link of Kraft garlic cheese but they discontinued making it so we use one link of the smallest velvetta size. 

Slice it up (so it melts faster) and let it melt and come together as a sauce. 

Then prepare your crawfish tails to put in. 

Key factor is having good crawfish tails. I was lucky my mom had brought me some fresh ones back from Louisiana. But you can get them at your grocery store just make sure they're from south Louisiana. I drain them in a strainer BUT do not rinse them! 

Then dump them in your sauce and let them plump up and cook for about 10 mins. 

Then add some chopped fresh parsley.

While you are cooking your sauce, boil your noodles and place in a casserole dish. We like to use 1 bag of broad egg noodles. I didn't have any so I had to use a pasta I had in the pantry- tonight that was a high fiber mini farfalle. 

So then your just pour your sauce over your noodles and mix it up real well.

Sprinkle with paprika.

Cover with foil and bake at 350 for 40 mins.

Serve with hot French bread to soak up the sauce... 

Enjoy!!!