Fabulous Fajitas

Okay, I haven’t tried very many fajita recipes, but of the ones I have tried this is THE best one!  I subscribe to Taste of Home magazine and found this on their website.  www.tasteofhome.com.  What I did different:  Instead of just a green pepper I used frozen peppers (yellow, red and green); it’s a fajita mix.   I also used very little red pepper flakes as my husband and I aren’t big fans of spicy foods and I wanted it a little more kid friendly!  

Fabulous Fajitas 
1-1/2 pounds boneless sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

DIRECTIONS

1)  In a skillet, brown the steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.2)  Cover and cook on high for 2-1/2 to 3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender.
3)  Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes, if desired. Yield: 6-8 servings.

Chicken Breasts and Linguine with Creamy Tomato Sauce

I found this recipe on the web somewhere.  I have searched for it over and over again, but can’t find it again…so I am posting it here so I don’t loose it!   Hope you enjoy!

 Chicken Breasts and Linguine with Creamy Tomato Sauce

4 chicken breasts (boneless and skinless)
1 Tbsp. olive oil
1 Tbsp. butter
1 tsp. salt
1/2. tsp pepper
1/2 tsp paprika
2 or 3 onions, sliced
2 to 3 cloves of garlic, minced
1 can diced tomatoes with juice
1/3 cup heavy cream
1 cup chicken broth
2 tsp. dried basil
1/8 tsp. cayenne pepper (or to taste…I did a couple SMALL pinches.)
6 oz. linguine, broken into thirds 

Mix salt, pepper, and paprika, sprinkle on both sides of chicken breasts (I did this as I was putting them in the pan). Melt butter with oil in a large skillet over medium high heat.  Brown chicken breasts for 2 to 3 minutes on each side, remove and set aside (my chicken took a little longer they were pretty thick pieces). 
Put onions in the pan next; saute until they are translucent.  Add garlic, saute briefly before adding next ingredients.

Add tomatoes, cream, chicken broth, basil and cayenne, bring to a boil.  Add linguine, pressing to submerge.   Put chicken back on top with any juices that have collected in the dish; turn down to a simmer and cover.  Cook an additional 15 minutes.  Remove chicken, stir and cook until sauce has thickened.
You can increase the onions and linguine, but make sure you increase the chicken broth and cream by 1/4 cup.   Enjoy!