I love coffee, but I only drink a cup or two a day. When the Keurig coffeemaker came out, it seemed like a great way for me to save money on not wasting coffee. I would always make a small … Continue reading
Because I’m trying to save money, I’m always on the lookout for new recipes to try. So, when I was given a free copy of the 125 Chicken Recipes cookbook, I was excited to try out the Roasted Chicken Fajitas.
I’ve made fajitas before, they are one of my favorite dishes, but never roasted them in the oven. I was surprised at how easy it was. You do everything you normally do, except you don’t have to stand over a hot stove for 30 minutes. You just toss it all in a roasting pan and shove it in the oven instead.
From the looks of the photos of my creation, I think I chopped up the peppers too large. Also, I didn’t realize that the recipe called for two onions and one bell pepper. I used one onion and three bell peppers. Hey, they were on sale and I do enjoy a good roasted bell pepper.
Here’s what I do know, Paul loved them. He’s a very picky eater and actually enjoyed the chicken. He’s not a fan of the veggies, but I’ll take what I can get. I loved the whole thing. I mean just look at these photos:
Want the recipe? I’ll share it below.
Another thing I liked about this cookbook as a whole is that it also had suggested meals to go with the recipes as well as a section on basic items you should have in your pantry when you are cooking chicken.
I do encourage you to check out the cookbooks on the Robert Rose website. I saw one called 150 Best Grilled Cheese Sandwiches and one that was 300 Best Potato Recipes. I can’t even image more than 3 potato recipes nor 2 grilled cheese sandwiches, but I am curious and just might have to find out.
- 1 lb skinless boneless chicken breasts
- 2 tbsp vegetable oil
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 2 large onions, in wedges
- 2 large red bell peppers, cut into wide strips
- Salt and pepper
- 8 large flour tortillas
- 1 cup shredded lettuce (optional)
- 2 avocados, peeled and sliced
- Tomato salsa
- Sour cream
- Preheat oven to 400° F (200° C)
- Large shallow roasting pan, greased
- Cut chicken crosswise into 5 or 6 strips. Toss with half the oil; add lime juice, chili powder and cumin; set aside.
- Combine onions and peppers in prepared roasting pan. Drizzle with remaining oil; sprinkle with salt and pepper. Add chicken mixture; stir to combine and spread out in the pan. Roast in preheated oven, stirring once or twice, for 20 to 25 minutes or until chicken is no longer pink inside and vegetables are tender.
- Meanwhile, wrap tortillas tightly in foil and place in the oven for 10 minutes to heat.
- Transfer chicken and vegetables to a heated platter and serve with tortillas, lettuce, avocados, salsa and sour cream. Have each diner spoon some chicken mixture into a tortilla, top with lettuce (if desired), avocado, salsa and sour cream to taste; roll up to eat.
- Tip: Buy chicken strips that are already cut and packaged for stir-fries.
What did I think of the Holman Ranch Pinot Gris? It tasted slightly buttery, but not overly so. There was a little bite initially followed by a fruity, tart flavor. It was delicious, but I probably keep mine too cold. I never freeze it. That’s out of control and will probably ruin the wine, but I have been known to put cubes of ice in white wines…not this one, but other ones.
It has a very light, dry palate with a clean finish. Not sweet at all. I’ve read how some Pinot Gris have spicy notes in them, but I can’t taste that in this wine. That’s not to say they aren’t in this wine…my palate likely needs to be refined or maybe my sinuses unplugged. My allergies are insane in Minnesota.
What I like about Holman Ranch in general, is that they seem to specialize in different types of Pinot. Sure, they have Chardonnay and Sauvignon Blanc, but as far as reds go, it’s just Pinot Noir. Look at this map of their varietals.
Personally, I think Pinot Gris and Pinot Grigio are great for people who want to drink white wines, but don’t like Chardonnay. The buttery in this wine is very light. After a couple of sips, I didn’t even taste it anymore. It’s very easy to drink, but then again, I sort of think most wines are drinkable…why drink them if they aren’t right?
For $16, it’s a really good wine buy in my book. Before I looked up the price, I thought it was easily $10 higher than that.
This is the third in a series of reviews I did on Holman Ranch wines. While I received the wines for free, I received no compensation. All thoughts are my own.
The good people at Holman Ranch also sent be a bottle of chardonnay to review in addition to the sauvignon blanc I previously reviewed.
This is an estate grown chardonnay. What does estate grown mean on a wine label? Basically, it’s a fancy way to say that a certain percentage of the grapes are grown by the winery. OK, it’s a little more in-depth than that, but that’s for another blog post.
Are you confused? Well, not all wineries can afford thousands of acres of land to grow their own grapes, so they will buy them from various places. Personally, I don’t care. I only care what the wine tastes like when I drink it.
Maybe this quote from the Holman Ranch website will clear things up:
Our estate-grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfined and crafted to deliver the true varietal of the grape from harvest to bottle.
They have five estate grown wines in all. The sauvignon blanc I recently reviewed was also labeled as such.
Let’s talk appellation. Basically, it’s the area in which wine is grown. In Monterey County, where Holman Ranch is located, there are seven distinct appellations. Holman Ranch is in the Carmel Valley appellation.
According to the Carmel Valley Wines website:
Nestled into the towering Santa Lucia Range, Carmel Valley geographically defies daytime zephyrs and fogs, yielding the sizzling summer afternoons that are especially favorable to Cabernet Sauvignon, Merlot and other red varietals. Sauvignon Blanc and Zinfandel also perform exceptionally well in Carmel Valley.
Many people have strong feelings about chardonnay. They usually either love it or hate it. I personally enjoy it. It was very popular in the 90s. Yes, I was old enough to drink in the 90s…the later half, but still.
This chardonnay was lovely. It was buttery, crisp, and light. Everything I’d want in a chardonnay. The price point for this bottle is $28. It’s not cheap, but it won’t break the bank either. It’s great for a nice meal or to take as a gift to someone. Who wouldn’t want a nice bottle of wine? Ok, maybe some, but not me.
Ah, white wine. Most people associate it with warmer times of the year, but I enjoy it year round. The good people at Holman Ranch sent me a bottle of their 2012 Estate Grown Sauvignon Blanc. It was crisp and light with a hint of citrus…possibly grapefruit?
Previously, I’d tried their 2011 Sauvignon Blanc. This one is just as good.
If you aren’t a big white wine drinker, Sauvignon Blanc is a good place to start. Some people are overwhelmed by the flavor of a Chardonnay. Sauvignon Blancs are a little more subtle. There’s no milky, butteriness (wait, is that a word?) to assault your taste buds.
I personally enjoy all white wines, but I may be odd.
For me, this Sauvginon Blanc was a wonderful refreshing drink after a long day at the office. It was great to sip and watch a movie…even eat a little popcorn? It would probably pair well with a chicken or light pasta, too. Or that stinky cheese in your fridge. I love stinky cheese, especially with a good glass of wine.
If you happen to be in the Carmel Valley area, I highly suggest you put Holman Ranch on your winery stop. A friend of mine went to a wedding there and he said the grounds were lovely. From looking at the history of the ranch and the current photos, it looks pure California, warm, inviting, and relaxed.
As always, my rule of thumb for wine drinking is drink what you like and I definitely liked this wine.
Disclaimer: I received no compensation for this post. All opinions are my own.
Basically, you just take your nacho fixin’s and layer it in this lovely boat shaped corn tortilla shell. The box said they were supposed to lay flat, but as you can see from the photo, they did not do as told. Then again, maybe I was trying to make the photo look fancy.
The first one I had kept its structural integrity until the last two bites. It’s entirely possible that I didn’t correctly guess the ratio of fillings to corn tortilla shell. The second one held up all the way through. Nothing dripped on to my carpet or clothing.
So, how do you make these lovely handheld fiestas? I’m so glad you read this far.
Feel free to improvise and add shredded lettuce, chopped tomatoes, or even black olives. If you are feeling super fancy, dollop on some guacamole!
You can heat up the Fiesta Flats in the microwave for about 60 seconds or the oven for a few minutes.
Take a small scoop of your favorite taco meat and layer it on the bottom. Follow with refried beans, shredded cheese, salsa, sour cream and of course bacon.
Disclaimer: This post was not sponsored, however, I did receive a box of the product to try for free. All opinions are my own.
You know when you forget to get stuff for breakfast, but you want something yummy? That happened to me the other day. Then I saw a box of Bisquick in my fridge as well as an opened package of mini-chocolate chips. I thought some how these two things should go together. I found a recipe for Easy Drop Danish in my Bisquick cook book and slightly modified it to include the chocolate chips. It was a tasty and easy to make treat.
2 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons granulated sugar
2/3 cup milk or whipping cream
Mini chocolate chips
Preheat oven to 450. My oven tends to run hot, so I only set it to 425.
- Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms. Stir in mini chocolate chips to taste. I did this by sight and probably added in 2/3 cup.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with mini chocolate chips
- Bake 10 to 15 minutes or until golden brown.