Ingredient: Kosher salt & pepper

Oven Fajitas

Fajitas are one of those dishes that you can serve and even the pickiest of eaters can find something to eat. However, they can be intimidating to make at home. Now that Sheet Pan Meals are trending, it is so much easier and the clean up is cut in half.

This is an easy recipe to double or triple

You can see the YouTube episode at, https://www.youtube.com/channel/UCPPyv_hHuBwjDyhMSBoGVkg?view_as=subscriber

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Half way to great Fajitas. Just turning the chicken and tossing the veggies one more time.
Oven Fajitas
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Servings
4
Servings
4
Oven Fajitas
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat your oven to 425° In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika. Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
  2. On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
  3. Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade. Roast Veggies and chicken in oven until cooked through and soft, 15-20 minutes.
  4. Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, too warm. Flip them once then wrap in a foil to keep warm.
  5. Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.
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Baked Cauliflower & Farro with Cheese

I adapted this recipe from Smitten Kitchen. It was the perfect warm meal to make for my family on a recent trip to the mountains. I served it with a green salad and some fresh fruit for dessert. It was just perfect!

You can head over to YouTube to see me cook it up :

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Baked Cauliflower & Farro with Cheese
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This recipe comes together really fast with a little bit of prep. You can have it on the table in less than an hour, start to finish. You can spend even less time if you prep ahead of time. You can prep up to 2 days in advance
Servings
6
Servings
6
Baked Cauliflower & Farro with Cheese
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This recipe comes together really fast with a little bit of prep. You can have it on the table in less than an hour, start to finish. You can spend even less time if you prep ahead of time. You can prep up to 2 days in advance
Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Preheat oven to 425° Cook Farro according to the directions, using the broth. Drain and put in a large bowl. Toss cauliflower with olive oil and some kosher salt. Put on a baking sheet brushed with olive oil and roast for 20 minutes until starting to brown and just soft. Turn out in to the bowl with Farro. Reduce oven temperature to 400°
  2. Start assembling the casserole: Add sage, garlic, lemon zest and red pepper flakes, 1 tsp. kosher salt and 1/2 tsp. black pepper to cauliflower/farro mix and stir to combine. Stir in fontina cheese.
  3. Prepare a 9x13 baking dish with non-stick spray. Spread half the mixture in the pan and dollop with the ricotta cheese, all over. Spread remaining cauliflower mix in the pan.
  4. In a small dish combine panko, Romano cheese and 1 Tbs. olive oil, until evenly mixed. Sprinkle evenly over cauliflower and Farro. Bake for 20 minutes, until browned and crusty.
Recipe Notes

You can add rotisserie or grilled chicken to up the protein.

If you were able to save a few whole sage leaves, let's fry them up. It's really simple. Pour 1/4 cup of olive oil in a small, shallow fry pan and heat it up until it moves and listens. The best way to test is to put a few drops of water in. If they sizzle and dance, your oil is ready. From there, simply put your dry sage leaves (no more water) in and cook them for just a few minutes on each side. Watch them. You don't want them to burn. Once they are done, place on a paper towel to drain and cool slightly. Arrange on your cooked cauliflower bake and serve. Yum!

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Charred Cauliflower with Picada Sauce

Picada is like a pesto. Made with chocolate and almonds it is lovely on the palate!

Charred Cauliflower with Picada Sauce

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Charred Cauliflower with Picada Sauce

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Ingredients


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Instructions
  1. Heat oven broiler to high

  2. Toss florets with 2 T. olive oil, salt and pepper in a bowl
    Arrange in a single layer on a baking sheet.
    Broil, turning once, half way through, until charred and tender, about 15 minutes.

  3. Meanwhile, heat garlic and remaining oil in skillet an cook, over medium heat until golden, about 5 minutes. Be sure to watch and stir, so garlic doesn't burn. Transfer oil and garlic to a a medium bowl an let cool.

  4. Stir almonds, parsley, chocolate, sherry, salt and pepper into garlic oil.
    Toss with cauliflower while it is still hot. Garnish and serve immediately.

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