Dinner

Best Ever Grilled Chicken Fajitas

/ Jodi / 21 Comments

chicken fajita

So I don’t know about you, but I make something with chicken at least once… often twice… and sometimes three times a week (if I can get away with it!).  I love how versatile chicken is, and I challenge myself to find a new recipe to try with chicken every week.

Chicken Fajitas are a family favorite, and I have made them a variety of ways throughout the years.  Yesterday, however, I created this FREAKIN’ FABULOUS version that is my absolute favorite to date!

lime cilantro marinade for chicken fajitas

I started with a fresh lime and cilantro marinade…

lime cilantro marinade for chicken fajitas 1

adding some spicy chili powder, cumin, and garlic salt.

chicken fajita 1

I put half the marinade on the chicken and half on the sliced veggies.

chicken fajita 2

After allowing everything to marinate most of the day, we grilled the chicken and veggies.

Wow!  The smell…  the taste…  So Dang DELISH!

chicken fajita

Add some fresh homemade guacamole, shredded cheddar cheese, fresh greens, and WOWSERS!  Best meal in a wrap!  Add a tossed green salad, and you have an amazing weeknight dinner.

Here’s my recipe.  You HAVE TO try this!  I swear it is the best chicken fajita I’ve EVER had.

Jodi's Best Ever Lime Cilantro Marinated Grilled Chicken Fajitas

  • Servings: Approx. 8 Fajitas
  • Print

Ingredients:

Marinade:
1 large ripe lime, juiced (approx 4 tsp juice)
1 cup chopped fresh cilantro
1 cup olive oil
2 tsp. chili powder
3 tsp. cumin
1 tsp. garlic salt (I use the kind with parsley in, but not necessary)

3 large chicken breasts, sliced into three thin slices each, to make 9 pieces.
1 large vidala onion, sliced
2 cups sliced sweet red, yellow, orange peppers
8 Large Flour Tortilla Wraps (wrapped in foil and placed on grill for a few minutes to warm)

Toppings:
Jodi’s Fresh Homemade Guacamole
1 cup shredded cheddar cheese
Mixed Fresh Greens (spinach, arugula, romaine)
Sour Cream (optional)

Directions:
Prepare marinade by whisking together all ingredients.
Pour half on chicken in a glass baking dish. Cover with saran wrap and refrigerate.
Pour other half on sliced onions and peppers in another glass baking dish.  Cover with saran wrap and refrigerate.
Marinade 4-8 hours.

When ready to prepare, grill chicken and veggies (we used a wire grill basket for the veggies).
When done, slice chicken into strips.
Assemble fajitas by spreading about a tablespoon of guacamole onto the warmed tortilla, top with chicken strips, grilled onion and pepper strips, cheddar cheese, and fresh greens.  Wrap and ENJOY!
Serve with a fresh salad, mexican rice, or refried beans.

You are going to love these!

Cheers & Hugs,
Jodi

Shrimp & Vegetable Lo Mein

/ Jodi / 27 Comments

Lo Mein

Anyone who has followed along here at LifeinBetween.me for any length of time might be wondering what an ole’ Hunky Polish chick that loves baking cookies and cakes and breads and makes halupkis and haluski and pierogies is doing trying her hand at Chinese comfort food….

Well – why not?!

And oh YUMMMM!

Lo Mein 2

Who knew how easy and healthy it could be without buying it from the local Chinese take-out?

And is there anything more versatile?!

The sky is seriously the limit with all the things you can mix into this!

Change up the protein from shrimp to chicken or pork or even beef.

Almost any vegetable works too!

Can’t find Lo Mein Noodles at your local grocery?  Spaghetti noodles work just fine!

lo mein prep

I used inspiration from the real experts like the gang at The Woks of Life and  Chungha at Damn Delicious.

Here’s my version.

Homemade Lo Mein

  • Servings: Enough for a Hungry Family
  • Print

 Ingredients:

1 – 1.5 lbs Thin Spaghetti (or Lo Mein noodles) – cooked al dente
1 lb Cooked, Deveined Shrimp, Tails removed (or chicken or pork or beef)
5 cups spinach leaves
1 cup shredded julienne carrots
1 cup diced celery
1 cup sliced mushrooms
1 cup thin asparagus tops
1 cup green onions, cut into 2 inch lengths
1 cup sugar snap peas
2 red peppers, cut into strips
2-3 cloves minced garlic
3 tsp. Olive Oil
Sauce:
5 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
2 Tbsp Sugar dissolved in 2 Tbsp hot water
1 tsp Salt-Free Asian Spice Seasoning
1 Tbsp freshly minced ginger
1 tsp Siracha Sauce

Directions:

Heat olive oil in large wok or skillet. Add garlic and cook for 1 minute. Add rest of vegetables, except spinach (any of the above or any that you like) and cook for 4-5 minutes. Stir frequently. Add cooked shrimp (or protein of your choice or simply keep vegetarian). Cook 2-3 more minutes. Add spinach and cook 1-2 more minutes. Stir in noodles and sauce mixture. Gently toss.

Serve and enjoy!

Need to see it again?

Lo Mein 2

Cheers & Hugs,
Jodi

Perfect Pot Roast

/ Jodi / 10 Comments

I always thought I made a decent pot roast.

Throw a frozen chuck roast in a crock pot or enamel roaster pan, add an envelope of Lipton onion soup, onions, carrots, water….

Not bad….

But then……. (drum roll please)…… I discovered Ree Drummond (aka The Pioneer Woman)’s Perfect Pot Roast recipe.

(Trumpets Sound and Angels Sing)

No turning back after you try this!

perfect pot roast

I forgot to take some nice pictures of the finished product (BAD BLOGGER Jodi!!!!), but hopefully these will begin to get your mouth watering.

And since when did Chuck Roast become such a premium price cut of beef?!!???!!!  It used to be CHEAP, but then I think people discovered the wonderful marbling and bits chunks of fat actually create A-M-A-Z-I-N-G flavor!

perfect pot roast 2

Here is the recipe I will use forever and ever from this day forward – love without end, amen.

You are going to LOVE it!

Perfect Pot Roast (original recipe from Ree Drumond, Pioneer Woman)

  • 1 4-5 lb. Chuck Roast
  • 2-4 Tbsp. Olive Oil
  • 3-4 cloves of fresh chopped garlic (I added this because garlic always makes it better!)
  • 2 Onions
  • 6-8 carrots
  • Salt & Pepper
  • 1 cup Red Wine (this is what MAKES it! – though Ree says you can use beef stock if you prefer)
  • 2-3 Cups Beef Stock (I used beef bouillon dissolved in water to make the “stock”)
  • 3 sprigs Fresh Thyme, coarsely chopped
  • 3 sprigs Fresh Rosemary, coarsely chopped (oh my obsession with fresh Rosemary! – this is #2 item that TOTALLY makes it!)

Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat.  Add olive oil.

When the oil is hot, add the chopped garlic and quartered onions.  Brown nicely, then remove to a plate.  Do the same with carrots, adding additional olive oil as needed.

Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove to a plate.

With the burner on high, deglaze the pan with the red wine – scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Cover and roast in a 275F oven for 3-4 hours.

ENJOY!

Cheers & Hugs,

Jodi

Dear Kitchen Table

/ Jodi / 18 Comments

kitchen table

My Dear Ole’ Kitchen Table –

I know you are growing old and tired and worn (and as I look at this photo I took of you just yesterday, I realize it even more!)  There are days I think I want to replace you – or at least refinish your surface.  Many a discussion has been had about you!

But then I remember all the things we’ve been through together… The memories you’ve been a part of…  The people that have sat around you…    the food and festivities you have held…    the activities that you supported….   the different homes you have moved to with us through the years….  and I have a hard time parting with you.

Remember all those Christmas cards we colored on you?  Hours and hours over the years of markers and ink accidentally sliding off the paper onto you, which you gracefully accepted.

Remember how many times milk was spilled on you?  It often slithered through the cracks and off the edge onto the floor, but you never complained while we all scampered to gather clothes to wipe you off and rearrange dinner.

Remember homework, filling out school papers, permission slips, sick notes….?

Remember science projects and art projects?

Remember gift wrapping sessions with paper and scissors and tape and boxes and bags and tags?

Remember daily family dinner time conversations?   Arguments?   Laughter?   Prayers?   Tears?

Remember games of Chutes and Ladders, Old Maid, Monopoly, Life, Trouble, Five Crowns, Rummy, Yahtzee, Set, Operation, Battleship, Trivial Pursuit, Cranium, and the hardest of all on you – Jenga!?

Remember breakfasts with friends with strips of sizzling bacon, stacks of pancakes, bowls of eggs, and cups and cups and cups of coffee?

Remember when the boys were in high school and we hosted weekly Thursday night flag football games for 5 or 10 or 15 at a time – and then served pots of spaghetti or chili or whole hams or turkeys or roasts to all for dinner – always with a cake or pie or plates of cookies for dessert for hungry growing boys (and girls!)?

Remember vacation-planning sessions discussed around you – like our trip to Hawaii with Jill & Todd – or reminiscing about favorite vacations like our Caribbean Cruise where we met our wonderful Bubby and Glenn or our ultimate excursion to Alaska with our sweet Janet?

Remember our first Christmas reunited with Dad and Carole and Aunt Gwen and Uncle Frank and John and Jeff and Dawn and Jen and the whole gang?

Remember bantering and jokes between Pap and Ron?

Remember shower and wedding planning discussions for Jake and Colleen?

Remember meeting Liz and seeing how happy she makes Nick?

You’ve cooled cookies and cakes and pies on warm summer days and cold winter evenings.

You’ve held fresh flowers and birthday cakes and candles.

Each scratch and fade and mark is a reminder of all of these times….

Thank you for being with our family and helping to keep us in touch with each other.  You were often the center of important deep and meaningful conversations.  Other times you were pounded on as we laughed until we cried…..   or cried until we laughed.

You may not be as beautiful as you were 24 years ago when we bought you from the quaint shop that sells handmade Amish-built oak furniture, but neither am I?

And I’m ok with you if you’re ok with me.

What we have together goes much deeper than superficial “looks.”

Thank you, my dear ole’ kitchen table, for all you have given to our family.

With love,

Jodi

*This post was inspired by Thursday’s Daily Prompt at The Daily Post, entitled:   Literate for a Day:   Someone or something you can’t communicate with through writing (a baby, a pet, an object) can understand every single word you write today, for one day only. What do you tell them?

 

BLT with Fresh Basil Mayonnaise – A Simple Sunday Supper

/ Jodi / 2 Comments

blt

We had such a wonderful weekend – starting with The Best Book Club Ever Friday evening followed by a fun Saturday with family and friends eating, shopping, brewery touring and tasting, and lake cruisin’ at #ConneautLake.

After a busy weekend away, a simple Sunday supper was in order:  Bacon, Lettuce, and Tomato (BLT) Sammies with fresh corn on the cob.

basil mayo

The fresh basil mayo is what REALLY puts this sandwich over the top (thanks Joyce for teaching me this yummy twist!).   Simply mix some chopped fresh basil and a sprinkle of sea salt to mayonnaise.  You WILL NOT REGRET it!

Mediterranean Sourdough

I picked up a loaf of Mediterranean Sourdough bread at the local farm market  (#Soergels) where I also got the Yellow Heirloom Tomatoes and Corn on the Cob.

All you need do is:  Toast the bread, then generously spread with some fresh basil mayo.  Top that with lettuce of your choice, fresh sliced tomato and a couple slices of crisp smoky bacon.  Smoosh it together and ENJOY!

blt cut

Add a side of corn on the cob with a sprinkle of Old Bay Seasoning (thanks Rob for this idea, because now I don’t even want or need butter on it!) – and that completes a yummy, but simple Sunday supper.

corn on cob with old bay

I’m just guessing, but I think this dinner would also taste good ANY night of the week :).

Cheers & Hugs,

Jodi

 

Lemon Chicken Parmesan

/ Jodi / 2 Comments

lemon chicken parmesan cover

I love chicken.

It is so versatile, and I am always looking for different ways to create chicken dinners.

Especially for a hot summer day, I loved this LEMON version of Chicken Parmesan.  It is a lighter version of the typical red-sauce chicken parmesan.

I found the recipe from The Recipe Girl’s Blog, and we enjoyed it Sunday evening for dinner.

Delish with angel hair pasta, fresh lemon juice and zest, fresh basil, freshly grated Parmigiano Reggiano cheese, and some bubbly fresh mozzarella on top.

Here is the recipe as I slightly adapted from The Recipe Girl:

Ingredients:

PASTA:
1 box angel hair pasta, cooked and drained
1 tablespoon butter
1 tablespoon freshly grated lemon zest
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)

CHICKEN:
4 chicken breasts – pounded to tenderize and make thinner for more even cooking
2 eggs, beaten
1 cup panko bread crumbs
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)
1 tablespoon fresh basil (or as much as you like)
1 teaspoon freshly grated lemon zest
salt and pepper to taste
2 Tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic

TOP:
1 small ball fresh mozzarella cheese, sliced
salt and coarsely ground pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and salt and pepper to taste.

3. Blend the Panko, Parmesan, Basil, Lemon Zest, Salt and Pepper in a medium bowl.

4. Heat the butter, lemon juice and garlic in a large, oven-safe skillet.

5. Dip the chicken in beaten egg, then Panko cheese mixture, and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate.

6. Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top followed by the sliced mozzarella cheese. Sprinkle top with salt and pepper.

7. Bake 15 minutes (or until the chicken is cooked through) covered.

8. Uncover and bake an additional 5 minutes until the mozzarella is bubbly and brown.

Serve and ENJOY!

Lemon Chicken Parmesan

We sure did.

Cheers & Hugs,

Jodi

A Kangaroo Burger at Burgatory!

/ Jodi / 4 Comments

burg1

After a “brief” 3 -hour (yep – we rushed!) visit to Hobby Lobby on Saturday with a couple of my favorite girls – my sweet “daughter” in law, Colleen, and one of my BFFs, Janet, to look at/purchase/limit ourselves to various crafty supplies and home décor, followed by a visit to Volkweins’s Music to check in on one of our favorite guys – Jake – we ladies were FAMISHED.  It was 3:30 and none of us had had breakfast or lunch – with the exception of coffee and a biscoff blondie :).

burg2

None of us had been to #Burgatory yet, so were excited to try!  It was a great time to go.  We hear there are long lines and standing room only at lunch and dinner time – but since we went at an odd “in between” time for lunch/dinner/linner/whatever you want to call eating at 3:30pm – there was no wait!

burg3

I told our awesome waiter Andrew, I would be blogging about this, so I wanted to know what the BEST burger was.  He recommended Morty’s Steakhouse.

burg4

In addition to being famished – we were extremely parched and excited to try some refreshing cocktails.  It was a hot day, and though I am typically a wine or G&T kinda gal, I had a hankerin’ for a beer, so I took Andrew’s recommendation on an amazing IPA.  Janet had a Raspberry Ginger Beer combo and Colleen had a “lemonade.”  We kinda wanted to try one of their famous drunken “hard milkshake” cocktails, but decided you can only handle so much in one day!  CHEERS!

 

burg5

While we were waiting for our food, I had to grab a shot of this humongous sign that might need to be everyone’s Mantra – Honor Thy Burger & Thy Mother!    Look at the friendly chap smilin’ for me :).

burg6

Andrew was awesome – and (ahem)  CHECK OUT the MORTY’S STEAKHOUSE BURGER!  It seriously has a huge steak knife jabbed in it to keep it together!

burg7

Janet was the brave one of the three of us and willing to take the risk for the sake of us all and tried the KANGAROO Burger.  Apparently they choose a different game burger to feature each weekend, and we hit on Kangaroo weekend.   This “sandwich” consisted of:  garlic crusted kangaroo with cheddar, braised short ribs, roasted cauliflower puree, onion marmalade and mixed greens on brioche.  We all tasted it.  EVEN Colleen!  Probably our first and last time to have kangaroo.  Not bad – but not great either.

burg8

Colleen had the Standard Deluxe:  All natural beef burger with white American cheese, lettuce, tomato, onion, and the house burger sauce.  She loved it.

burg9

And now – the piece de resistance – the MORTY’S STEAKHOUSE!  (and yes – there is a burger under that bountiful bouquet of haystack onions.  Are you ready for this?  Peppercorn crusted beef burger with horseradish cheddar, haystack onions and cabernet sauce.  Like the greatest steak dinner you’ve ever had reincarnated as a burger.

burg10

Andrew was right.  IT WAS THE BEST!  Done to a perfect medium for me.  Had to smash it down and crush all those crunchy yummy onions to fit in your mouth, but oh so worth it!

burg12A cute touch at the end of the meal is a custom fortune cookie with a Burgatory twisted message inside actually the best fortune cookie I ever ate.  It was super fresh and very vanilla-ee, and the messages were fun.

burg11

We would have had a great time wherever we went, but we enjoyed our experience at Burgatory.  (even if a burger linner set us back a mere $85 – counting a generous tip for Andrew!) – Budget Shmudget!

Cheers & Hugs,

Jodi

Kicked Up Teriyaki Grilled Chicken Breast Sandwich

/ Jodi / 2 Comments

cs

I LOVE Chicken!

It is so versatile.  There are so so so many different things you can do with it.  So many ways to prepare it.

Grilled, fried, baked, broiled, boiled, stir fried…

In pasta, in the crockpot, marinated, breaded, with vegies, with fruit, with sauce, in a wrap or in a sandwich……

The possibilities are limitless, and I make chicken at least twice a week.

So when I saw this AMAZING looking Chicken sandwich on Carlsbad Cravings’ Blog,   I knew I had to try it!

cs2

Since  my dear friend Janet was coming over for dinner this past Monday, I thought this would be a great recipe to try.  (and being that Marty is not a huge teriyaki fan <SERIOUSLY?? – WHAT THE HECK!>, I knew he wouldn’t mind with Janet here 🙂 ).

From the sticky sweetness of the homemade honey teriyaki sauce with a kick of heat to the smooth coolness of the honey lime avacado yogurt sauce to the tangy sweetness of the grilled, marinated pineapple to the crunchy goodness of the crisp red onion, to the heat and bite of the melted pepper jack cheese to the juiciness of the marinated grilled chicken breast to the sweetness of the tomato………..

cs3

SIGH…

Oh My!  Are you dying yet??

So many layers of wonderfulness on a grilled bun!

We all decided it might even be just fine without one or two of the ingredients, but totally enjoyed these delish, but a bit sloppy sammies that are totally restaurant worthy.

Have an extra two or three napkins on hand when eating this one!

We enjoyed with a large fresh tossed salad, and I have lots of leftover chicken for salads and sandwiches and wraps the rest of the week.

Check out the recipe Jen posted here for what she calls Honey Teriyaki Pineapple Chicken Sandwiches with Honey Cotija Avacado Spread and tweak to your own taste and enjoyment (i.e. I subbed Feta cheese for Cotija cheese, which I was clueless about…)

I’m pretty sure you are going to love this.  I know I did!

cs

Cheers and Hugs,

Jodi

 

 

 

 

 

 

 

 

 

Crock Pot Hawaiian BBQ Chicken Wraps with Pineapple Slaw

/ Jodi / 5 Comments

Hawaiin BBQ Chicken Tacos with Pineapple Slaw 2One day last week, I was surprised to get an email from Nick sending me a link to a recipe he saw on Host the Toast’s Blog for Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw.  (Who knew he read recipe blogs?!?)

Anyway – he somehow charmingly hinted that it would make a great dinner sometime.

Well – woohoo!  Looked YUMMY to me, and I am always up for a new recipe.

I was excited that he wanted me to try something new and different.

So last night I made these yummy wraps (our version of the taco) – because – hey – Nick loves any meal that can be wrapped in a flour tortilla and eaten with one hand.

srirachaAnd we both love anything zipped up with spicy Sriracha sauce.  (In this case both the chicken and the slaw!)

For those unfamiliar with Sriracha – a little goes a long way – so BEWARE faint of spicy taste bud fans – and use sparingly if you are a bit wimpy about zippiness.

The chicken is so tender and juicy and spicy and sweet and yummy.

It could be eaten as is or on a bun or even over some steamed rice (I happened to make a yummy pan of Basmati Rice Pilaf as the “side” dish last night).

And the slaw – oh so yummy and bright and fresh – and such a perfect blend of crunchiness and sweet and zippy and tangy.  Placed atop the BBQ chicken on a flour tortilla with a generous sprinkling of shredded cheddar cheese – Oh my!

Pineapple SlawI’m guessing some of the more unusual ingredients from the original recipe  (like coconut milk and rice vinegar) can be omitted or substituted.  (In fact, I did purchase the coconut milk – for the first time – but substituted red wine vinegar for the rice vinegar).

Be creative – don’t worry if you don’t have all the ingredients – mix and match – plug and play – substitute – omit – follow your own taste buds.

So…

Happy to report that Nick LOVED it…

I loved it…

Marty liked it – a lot – (can’t give it a “LOVE” though –  he’s always been a little weird about fruit mixed with savory  – whatever – be boring then)

Here is the recipe for how I made it.

Enjoy!

Chicken:
3 lbs boneless skinless chicken breast
1½ cups pineapple juice
½ cup honey BBQ Sauce
1/4 cup honey
⅓ cup soy sauce
¼ cup red wine vinegar
¼ cup brown sugar
2 Tbsp minced garlic
1 tsp ginger
2 Tbsp sriracha sauce (this stuff is POTENT – so only use 1 Tbsp if you’re a sissy!)

Flour tortillas
Shredded Cheddar Cheese

Pineapple Slaw:
½ small purple cabbage, sliced thin
¼ medium green cabbage, sliced thin
¼ fresh pineapple, cored and diced
½ small red or Vidalia onion, diced
3 Tbsp chopped fresh cilantro
¼ cup coconut milk
1 lime
1 Tbsp sriracha
1 tsp brown sugar
Salt and Pepper to taste

Whisk together pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha.
Place chicken breasts in crock pot and cover with the sauce mixture.
Cook on low for 7-8 hours.

Combine and toss all of the slaw ingredients in a large bowl. Cover and refrigerate until ready to serve.

After the chicken is cooked for 7-8 hours in the crock pot, shred it with a fork and let it absorb the sauce for another 30 minutes or more.

To eat, place a serving of chicken on the flour tortilla, top with pineapple slaw and a generous sprinkle of shredded cheddar cheese. Roll it up, and enjoy!

Hawaiin BBQ Chicken Tacos with Pineapple Slaw 2Cheers and Hugs and a zippy Aloha!

Jodi