Papasitos Fajita Marinade

Our new go to marinade! We have tried with both steak and chicken and both are great. This is super easy to throw together and tastes fantastic. This recipe was discovered by Melissa!!

Ingredients:
1 part soy sauce
1 part pineapple juice
2 parts water
splash of teriyaki sauce

Yes, it is that simple!!!

Jill

Chicken BBQ Ranch Wrap

I found a wrap recipe on the family fun website that I wanted to try for lunch. I only had a few of the ingredients so modified and added to what I had in the fridge and pantry. Here is what I came up with and it was yummy.

Ingredients:
4-5 large flour tortillas
3/4 cup of Ranch dressing
1/3 cup BBQ sauce
2 cups torn lettuce (I used a combo of green and red leaf)
1 cup of shredded cheese
1 avocado
1 can of pineapple chunks
1-2 chicken breasts (I had leftovers from what I had grilled the night before)

Preheat oven to 250 and warm tortillas wrapped in foil. Mix ranch and BBQ sauce in a bowl and set aside. Slice avocado and dice chicken. Spread about 1 TBSP of ranch/bbq mixture on tortilla and start building with remaining ingredients. Wrap tightly slice in half and use remaining sauce for dipping. Perfection!!!

Jill

Pico De Gallo

Chris LeBlanc recently shared this recipe with us after making it out on the boat. Mark and I gobbled it up so fast we just had to make it again. This will definitely be a staple for us!

Ingredients:
2 lb Roma Tomatoes
1 Medium Red Onion
1-2 whole jalapenos
1 lime
2 Tbs Fajita seasoning (they use Fiesta brand)
1 bunch cilantro

Cut up tomatoes, onion, jalapenos, and cilantro in large bowl. Add juice of 1-2 limes and fajita seasoning to taste. Place in fridge for one hour before serving.

For Daniel Fast option use your own seasonings and eat with this tortilla chip recipe.

Jill

Spicy Grilled Chicken with Baja Black Beans and Rice

I made this a few weeks ago and Mark LOVED it!! My kids picked out all of the beans and just ate those and avocado slices. This is something that we will defintely make again!! Once again this recipe came from Better Homes and Gardens Ultimate Mexican edition.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika or regular paprika (I used regular)
4 skinless, boneless chicken breast halves
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14.5 oz can fire roasted diced tomatoes, undrained
1 1/4 cups long grain rice, uncooked
1 cup black beans, rinsed and drained
1 4oz can diced green chile peppers
1 cup chopped zucchini (1 small)
1 Tbsp snipped fresh cilantro
crumbled cotija cheese
avocado slices (a must in my opinion)

Combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of chicken. Set aside. In a dutch oven combine broth, corn, undrained tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3-5 minutes more or until zucchini is crisp-tender. Stir in cilantro. Meanwhile, grill chicken breasts for 12-15 minutes. Slice each chicken breast and serve with rice mixture. Top with cheese and avocado slices.

Jill

Chipotle-Bean Enchiladas

I made this super easy dish this evening for dinner. I had all of the ingredients and it was simple to throw together. It was a bit spicy for the kids although they still gobbled it up with a little sour cream stirred with it to cool it down. I also served this with some garden tomatoes chopped up with some red onion, seasonings, lime juice, etc to eat with chips or over the top of the enchiladas. It would have been wonderful with some sliced up avocado, but mine weren't ripe enough yet - boo!! This is another recipe from Ultimate Mexican Better Homes and Gardens.

Ingredients:
10 6 inch corn tortillas
1 15 oz can black beans or pinto beans ( I used black), rinsed and drained
2 10 oz cans of enchilada sauce ( i used one red and one green - that's what i had)
8 oz shredded Mexican cheese blend (2 cups)
1 Tbsp chopped canned chipotle chile pepper in adobe sauce
sliced green onions

Preheat oven to 350 degrees. Grease a 2 quart (oops forget to do this) rectangular baking dish; set aside. Stack tortillas and wrap tightly in foil. Bake tortillas about 10 minutes or until warm. Meanwhile, for filling, in a medium bowl combine beans, 1/2 cup of the enchilada sauce, 1 cup of the cheese, and the chile peppers. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up each tortilla. Arrange tortillas, seam side down, in the prepared baking dish. Add remaining beans to dish and enchilada sauce poured over the top. Bake, covered, 25 minutes. Uncover; sprinkle with 1 cup of cheese. Bake, uncovered, 5 minutes or until cheese melts. Sprinkle with green onion.

Jill