What’s Cookin’ in the Parsonage

Oven Baked Fajitas
Sunday’s dinner was a very non-traditional Sunday kind of meal (you know, roast and mashed potatoes), but I found a new recipe that was really good and we enjoyed the change!

 

We love Mexican foods, and this dish is full of the kind of flavors we enjoy, plus it was very fast to make and also a great do-ahead dish!  That alone makes it a perfect pick for a Sunday meal!

 

Menu:
Baked Chicken Fajitas
Corn chips
Fresh corn, cut off the cob
Green and fruit salad
Fudge Brownie Pie

 

Typically, fajita meats are grilled, which gives them great flavor, but for a meal that needs to be on the table quickly, it’s not always the best way to go.  I found this recipe on Chef in Training‘s web site (this is a great site!).  She found it on another site…and so on and so on!  There’s nothing new under the sun, but we must give credit where credit is due!  =)

 

First you mix the chicken, green pepper, onion, and tomatoes in a bowl.

 

Next, you mix the spices and a little oil.
Mix and pour it all into a large casserole dish and bake for 25 minutes.
That’s it!

 

Serve with warm tortillas, sour cream, cheese and avocado.

 

Baked Chicken Fajitas
  • 1 lb. boneless, skinless chicken breasts cut into strips
  • 1 (15 oz.) can diced tomatoes
  • 1 (4 oz.) can diced green chilies
  • 1 medium onion sliced
  • 1 large green bell pepper seeded and sliced
  • 2 Tbsp. vegetable oil 
  • 2 tsp. chili powder 
  • 2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. salt
  •   flour tortillas

Instructions

  1. Preheat the oven to 400 degrees. Grease a 9×13 baking dish.
  2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
  3. In a small bowl combine the oil and spices.
  4. Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9×13 pan and spread evenly across pan.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings.

 

Dessert was a super simple recipe that’s great if you’re low on flour!  This fudge pie only requires two tablespoons of it!  It’s a thin pie that’s great with a scoop of ice cream on top.

This is s a great go-to dessert!  Fast and easy…and it’s chocolate!  Mmmm.

Fudge Brownie Pie
1/3 cup cocoa
1 cup sugar
1/2 cup butter
2 eggs
1 tsp vanilla
1/2 cup chopped nuts
2 tablespoons flour

Grease a pie plate.  In a saucepan melt the cocoa, sugar, and butter over low heat and sir until smooth.  Add the eggs, vanilla, nuts and flour.  Stir until smooth.  Pour the mixture into the prepared pie plate.  Put the pie in a  cold oven.  Set the oven at 325 degrees and bake for 25 minutes.  Top with ice cream and serve.

Hope you try these recipes.  I love finding great things that I just know are going to be good.  This menu is a keeper.  Try it and tell me what you think!
What was cooking in your kitchen recently?

 

From my parsonage kitchen,

6 thoughts on “What’s Cookin’ in the Parsonage”

  1. Looks good! I love that brownie pie, it's a great recipe to have on hand.

    Yesterday I made a shrimp and pasta dish for Paul Curtis' birthday, but the biggest hit of the meal were the garlic cheese biscuits. I used Paula Deen's recipe that only calls for baking mix, cheddar cheese and milk, with a butter/garlic/parsley mixture brushed on after they come out of the oven. Yum! =)

    Like

  2. I made muffins…lots of muffins! I have been trying to copy the cappuccino muffins from the Wilds. And I've been working on my g-free recipes. Good thing I have so many people willing to be taste-testers for me!

    Like

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