Easy Steak Fajitas

My kids will most likely eat almost anything if it's wrapped in a warmed tortilla shell.  So, please understand that me being a lover of diversity, there will continue to multiple variations of fajitas, burritos and tacos included in this cook book.  Each one being similar, yet distinctly different and equally delicious. 

1 1/2 lbs. of sirloin steak (sliced thinly against the grain)
3 limes (divided)
1-2 T. of e.v.o.
1/2 cup of water
1 medium onion (sliced thinly)
1 large red sweet pepper (julienne sliced)
1 large green sweet pepper (julienne sliced)
sea salt and fresh cracked pepper
1 packet of McCormick's fajita seasoning mix
sour cream for garnish
tortilla shells (warmed)

-Place the sliced sirloin in a large shallow dish with the juice of 2 limes; cover and refrigerate for up to 24 hours (the longer the better).  Heat up the e.v.o. in a large skillet and add in the marinated sirloin (discard the lime juice marinade), salt and pepper.  Saute' over medium-high heat for about 3-4 minutes.  Add the water, veggies and seasoning packet.  Continue to cook on medium-high heat for about 6-8 minutes or until the veggies are softened some.  Assemble fajitas by placing some sirloin and veggies on top of a warmed tortilla shell followed by a dollop of sour cream and a wedge of lime for squeezing.  Serves 4-6.  Enjoy!

Surprise Salad

I love to occasionally tweak a plain and simple salad with some unexpected surprises.  Just like this salad here.  I was getting it together for a last minute dinner party that I was whipping out of no where, when I realized that I only had yellow onions in my pantry.  Nope.  Sorry.  That's not gonna work for me.  I always use red onion for cold salads.  I decided to improvise.  So, I started scanning the fridge for a substitute for the MIA red onion that I always have on hand, when my eyes scanned across the other half of my apple from breakfast (my new thing is to add a slice of apple on top of my cream cheese bagel).  Immediately I thought why not, and I probably "thought" this out loud.  I tend to talk to myself on a regular basis, occupational habit for most Moms, or at least that's what I'm gonna go with.  It was a perfectly ripened green Granny Smith apple.  I figured that it would give just about the same effect as the red onion: a splash of color, crunch, crispness and a bite of tartness.  And it did.  Perfectly.  If anything it enhanced the salad with it's bitter sweetness and has now made it into my Staple Add-Ins for my salads.  Just try it out and see.  It's delicious.

1 large head of iceberg lettuce (chopped)
1/4 cup of shredded Colby and Monterrey cheese
1/2 of a Granny Smith apple (diced)
1/2 of a green sweet pepper (chopped)
1/4 cup of baby portabella mushrooms (chopped)
1/4 cup of grape tomatoes (halved)
sea salt and fresh cracked pepper
dressing of choice

-Fill a trifle dish or a large bowl with the chopped lettuce.  Layer on the remaining ingredients in order and serve with dressings on the side.  Serves 6.  Enjoy!

Roasted Ranch Chicken Pockets

We love eating light and fresh for dinner at the end of a hot summer day.  After a busy day at the beach or working in the gardens with my kids, the last thing I feel like doing is standing over a hot stove.  I want something quick, simple and delicious.  And these roasted chicken pockets are great for that.  You can dress them up anyway you like, keeping them simple or go crazy with the fixings.  I never make them the same way twice.  They do say that variety is the spice of life, so get to seasoning it up!

1/2 of a roasted chicken (get from your deli for only $5-$6 ready to eat!)
1/2 cup of shredded monteray cheese
1 medium tomato (chopped)
3 stalks of celery (sliced thinly)
1/3 cup of red cabbage (diced)
Ranch salad dressing (I only use Hidden Valley Ranch)
1 pkg. of honey wheat pita pockets (sliced in 1/2 and opened up)

-Using 2 forks, shred the chicken as you remove it from the bone.  Stuff the pocket 1/2 way full with chicken, a sprinkle of cheese, a drizzle of ranch, a few tomatoes, some celery, a little red cabbage and then another drizzle of ranch ontop.  Serves 4.  Enjoy!

Spinach and Cheese-Filled Ravioli with a Basil-Cream Sauce

This pasta dish is quick, so very easy and it is simply delicious.  The sauce is rich and tangy and the ravioli's are soft and creamy.  One great combination if I do say so myself.  Not only is the sauce alone
a full serving of vegetables, but the ravioli is packed full of vitamins and nutrients.  I can always count on a recipe like this to get my picky daughter, Paige, to eat her vegetables.  She told me that she loves the green leaves in it from our front porch.  She thinks that the spinach is Italian leaf parsley, and I do not feel the need to correct her.  Whatever works to get the veggies in is my thinking ;)


1- 26oz. jar of spaghetti sauce (I used Bertolli)
1 T. of fresh basil (chopped)
1 T. of fresh parsley (chopped)
2 T. of cream cheese
1- 16oz. package of frozen spinach-filled ravioli
1- 16oz. package of frozen cheese-filled ravioli

-Start a large stockpot of water to boil.  In a small saucepan over medium-high heat, heat up the spaghetti sauce.  Stir in the basil, parsley and cream cheese; cover and simmer.  Once your stock pot has reached a rolling boil, stir in a little bit of sea salt (to flavor the pasta) and the frozen ravioli.  Cook for 6 minutes; strain and plate with the marinara sauce over the top.  Serves 4.  Enjoy!

Lemon Loaves

This just may be my very most favorite quick bread, and technically it's not even a bread.  It's actually a cake.  But, like the old saying goes, "If it ain't broke, then don't fix it."  Because this "bread" is absolutely fantastic.  It is tart, sweet, moist, dense and light all at once.  The orange juice really adds to it's bright citrusy flavor, but you never would actually be able to pin point it as one of the main ingredients.  The only problem with this bread, is that it is completely irresistible.  Take my advice and buy double of the ingredients.  Two loaves is not nearly enough. 

1 box of yellow cake mix
1 box of instant lemon pudding mix
4 eggs (at room temperature, beaten)
1 cup of light pulp orange juice

-Preheat oven to 350*.  Spray the sides and bottoms of 2 loaf pans with canola oil spray.  In a large mixing bowl, stir together all of the above ingredients (try to break up all of the lumps).  Pour into loaf pans and bake for 35-45 minutes, or until an inserted wooden toothpick comes out clean.  Makes 2 loaves.  Enjoy!

Beef Stroganoff

There are very few meals that I will prepare on the stove top.  Especially a lengthy one.  But, this one in particular is worth it.  I love the deep rich flavor of the Sherry and the soft tender beef. The only thing that this recipe is short of is a nice red wine to accompany it.

2 T. of e.v.o.

1 lb. of beef round tip strips

1 tsp. of McCormick's Grill Mate Montreal Steak Seasoning

8 oz. of sliced baby Bella mushrooms

1/2 of a large onion

1- 14 1/2oz. can of beef broth

1/4 cup of Sherry (or red wine)

2 tsp. of ground dry mustard

2 tsp. of country Dijon mustard

1 cup of sour cream

1 lb. of dumpling egg noodles (prepared as directed on package)

-In a large sauce pan over medium-high heat, brown beef in the e.v.o. and the steak seasoning; remove from pan and set aside.  Toss in the mushrooms and onions; cook until softened.  Add back in the meat, beef broth, Sherry, dry mustard and the Dijon mustard.  Bring to a boil, then reduce heat, cover and simmer for 1 hour.  Stir in the sour cream.  Serve over Au dente' egg noodles.  Serves 4.  Enjoy!

Slow-Cooker Sweet and Sour Pork Sandwiches

These little sandwiches are fantastic.  What a wonderful twist-up from my ordinary pulled pork sandwiches, which are amazing in themselves.  But, this was a great super bright and fresh take on the old original.  The addition of the super soft egg bun and the spoonful of some of my homemade cole slaw is the best part.


3-4lb. pork shoulder roast
1 T. of bacon grease (or e.v.o.)
1 large green bell pepper (chopped)
1 large yellow onion (chopped)
sea salt and fresh ground pepper
1- 20oz. can of pineapple chunks (un-drained)
1 cup of additional pineapple juice
1/4 cup of apple cider vinegar
1 T. of lite soy sauce
1/4 cup of light brown sugar (packed)
1/2 tsp. of salt
1/8 tsp. of crushed red pepper flakes
4 T. of flour
egg dinner rolls
some of my Homemade Cole Slaw recipe to top them off with: http://tonya-justcooking.blogspot.com/2011/03/homemade-cole-slaw.html 

-Heat the bacon grease in a large stockpot on medium-high heat; brown pork roast on a sides to sear in the juices (you want a thick deep-brown crusting).  Remove from pan and place in your slow-cooker on high heat.  Then, toss your veggies into the still hot pan with a little bit of salt and pepper (the bacon drippings and the meat crumbles will transfer and infuse the veggies).  Saute' them until softened.  Meanwhile, in a large saucepan over medium-high heat, stir together the remaining ingredients.  Once the sauce begins to boil and thicken, remove and pour over the meat and vegetables in the slow-cooker.  Leave it set on High for about 4-6 hours (you literally want it to be falling apart).  Then using 2 large forks, shred the roast in the slow-cooker and place on rolls.  Serves 8.  Enjoy!