TexMex Skillet Shrimp Fajita

TexMex Skillet Shrimp Fajitas are made with a homemade fajita seasoning and ready in under 30 minutes which makes them the perfect meal

Ingredients

  • 2 tablespoons sweet smoked paprika
  • 1 teaspoon chipotle powder
  • 1 ½ tablespoons cumin powder
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 3 cups bell peppers sliced, I used red and yellow bell peppers
  • 1 pound large shrimp deveined and peeled
  • cilantro lime, sour cream, shredded cheddar cheese and guacamole for topping
  • tortillas for serving

Instructions

  1. Mix together paprika, chipotle powder, cumin powder, oregano, and onion powder in a bowl to make fajita seasoning.
  2. Add half of the seasoning to the shrimp and mix till it’s coated well. Set aside.
  3. Heat a tablespoon of oil in a large cast iron skillet and add the onions and bell peppers. Saute for 4-5 minutes till the vegetables have softened slightly. Add the remaining seasoning and mix well. Slide the vegetables to one side of the skillet.
  4. Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 3-4 minutes until they are pink and cooked through.
  5. Serve in tortillas with your favorite toppings.

Buttermilk Pecan Pralines

Ultra smooth, creamy and delicious ,no wonder it’s everyone’s favorite treat!

Ingredients

  • 1 cup buttermilk
  • 3 cups granulated sugar
  • 3/4 cup light corn syrup
  • 1 tsp baking soda
  • 2 cups unsalted pecan halves
  • 2 tsp vanilla extract
  • 1 tbsp unsalted butter

Instructions

  • Line 2 large baking sheets with waxed paper and set aside.
  • In a large (5 qt or larger) pot, bring the buttermilk, sugar, corn syrup, baking soda to a boil over medium heat.
  • Stir continuously until the sugar has dissolved and the mixture reaches 236F (soft ball stage).
  • Note that the baking soda causes the mixture to foam and rise as it begins to boil so be careful.
  • Once the mixture has reached the softball stage, remove from heat and stir in pecans, vanilla, and butter.
  • Beat by hand until the mixture begin to hold it’s own shape. It will be thick and creamy. This can take awhile. It helps to have a partner in the kitchen to hand this task off to 🙂
  • Once the mixture thickens, quickly drop by spoonfuls onto the waxed paper to. Let cool.
  • Store in airtight containers for up to 2 weeks.

Ted’s Famous Texas Turkey Chili

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Easy Waffle Recipe

Ingredients

Ingredient Checklist

  • 1 cup all-purpose flour, spooned and leveled
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, melted 
  • Maple syrup and butter, as desired, for serving

Directions

Instructions Checklist

  • Preheat waffle iron according to manufacturer’s instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
  • In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don’t overmix). Gently whisk in butter.
  • Following manufacturer’s instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.) Serve warm, with maple syrup and butter, as desired.

Gumdrops

Ingredients

  • 2½ cups granulated sugar divided
  • 1½ cups applesauce – no sugar added
  • 6 oz Jello {i.e. cherry, lime, etc.}
  • ½ oz unflavored gelatin 2 envelopes
  • 1 tsp lemon juice

Instructions

  1. Coat a 9×13 baking dish with cooking spray. Set aside.
  2. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan. Stir to combine. Let stand for 1 minute.
  3. Bring to a boil over medium heat stirring constantly.
  4. Boil for 1 minute and then immediately pour into prepared baking dish.
  5. Refrigerate until firm – about three hours should do it. I left mine in overnight.
  6. Cover a large cutting board with parchment paper and sprinkle with sugar.
  7. Loosen the sides of the gelatin with a spatula and invert onto parchment paper.
  8. Use small, sharp cookie cutters to cut out gumdrops. If needed, you can dip the cutters into hot water first. You may need to periodically rinse off the cutters as well to keep them clean.
  9. Leave the cutout gumdrops on top of the sugar-coated parchment paper for about 8 hours or until just slightly sticky.
  10. Roll the gumdrops in the remaining sugar and store in an airtight container.

20 Minute Sesame Chicken and Broccoli

This easy 20 Minute Sesame Chicken with Broccoli is going to quickly become your favorite go-to easy dinner! Serve over white or brown rice for a perfect meal!

Ingredients

  • 2 tbsp vegetable oil
  • 1 lb boneless skinless chicken thighs, cut into strips
  • 1 bunch broccoli cut into florets
  • 3 green onions thinly sliced
  • 1 tbsp grated ginger
  • 3 cloves garlic minced
  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp low sodium toasted sesame oil
  • 2 tbsp low sodium oyster sauce
  • 1 tbsp cornstarch
  • 1/4 cup water
  • serve with cooked white or brown rice

Instructions

  • In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce, and cornstarch. Set aside.
  • Add oil to a large wok or skillet over high heat.
  • Add chicken and cook until golden brown, about 8 to 10 minutes.
  • Add broccoli, green onions, ginger, and garlic and cook for another 3 minutes stirring frequently.
  • Pour sesame oil mixture over the top and stir.
  • Add water and stir until mixture has thickened, about one minute.
  • Serve over rice.

Air Fry Beef Flautas

Ingredients

Flautas

  • 1 pound lean ground beef
  • 1/2 onion diced
  • 1 tablespoon low sodium taco seasoning
  • 1/2 cup water
  • 10 soft taco or fajita size tortillas
  • olive oil

Instructions

  • Preheat oven to 425°F.
  • Brown ground beef in a medium-sized pan over medium-high heat.
  • Stir in onion and continue sauteing until onion is nice and translucent, 3-4 minutes.
  • Stir in taco seasoning and water. Bring to a simmer and let simmer for 6-8 minutes or until liquid has evaporated.
  • Spray a large baking sheet with cooking spray and set aside.
  • For each flauta, spoon about 3 tablespoons of the beef mixture onto a tortilla.
  • Roll each tortilla up tightly and place seam-side down on baking sheet.
  • Continue assembling flautas one at a time until you’re done.
  • Once all flautas have been assembled, spray the tops of each with additional cooking spray or brush lightly with olive oil.
  • Air Fry for ten minutes, flip flautas over, and bake for five additional minutes. They should be a nice golden brown.

Serve alone or with cheese queso or low fat sour cream.

Thanksgiving Turkey with Holiday Rub

Ingredients

Holiday Rub:

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon dried sage

1/2 teaspoon garlic powder

Turkey:

1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved

Salt and freshly ground black pepper

2 tablespoons olive oil

Gravy:

Turkey or chicken stock

2 garlic cloves, thinly sliced

2 shallots, finely chopped

3 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

1/2 cup sour cream

Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 325 degrees F.
  2. Mix all of the dry rub ingredients in a small bowl.
  3. Put the turkey on a rack in a roasting pan.
  4. Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
  5. Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
  6. Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
  7. Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.
  8. Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Instant Hot Chocolate

Ingredients

  • 4 Tablespoons of Cocoa Powder
  • 2 Packets of Powdered Milk (single serving size)
  • 8 Tablespoons of Sugar ( white, and raw sugars work great)
  • 1/4 Teaspoon corn starch (optional)

Instructions

  • Wisk all the ingredients into a bowl together.
  • Keep in an air-tight container indefinitely. 

To make a mug of hot chocolate :

  • Add 3 tablespoons of the Hot Chocolate mix to 8 oz milk or water into a saucepan and stir.
  • Simmer on medium/low heat for 2 minutes.

 

Peruvian Roasted Chicken

Ingredients

  • 4 LBS (pounds) of Fresh Chicken ( boneless thighs work the best)
  • 1/4 Cup of White Vinegar
  • 3 Tablespoon White Whine
  • 3 Tablespoon Canola Oil
  • 2 Tablespoon Garlic Powder
  • 2 Tablespoon Smokes Sweet Paprika
  • 2 Tablespoon Cumin
  • 2 Teaspoon Black Pepper
  • 1 Tablespoon Lemon Juice

Directions

  • Preheat oven to 350°F.
  • Mix the vinegar, wine, oil and spices in a small mixing bowl. Make into a paste.
  • Place chicken thighs in a sealable plastic bag. Add marinade. Seal bag, making sure the marinade completely covers the chicken. Refrigerate chicken for at least twelve hours but no more than 24 hours.
  • Line a 4×9 pirex dish with aluminum foil .
  • Place chicken in glass pirex 4X9 pan. Do not cover.
  • Cook for 30 minutes or until the temperature reaches 165°F or the juices run clear.
  • *Marinate 12 to 24 hours