Oven Baked Chicken Fajita

This has become a family favorite and you won't believe how tender the chicken is when baked in the oven. We enjoy this so often that I made a large batch of the seasoning mix (See recipe below) and add 2 - 4 Tablespoons when preparing this dish!

Kathleen Scallon

Follow · December 25, 2013 

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Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
*
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt

1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are done.

* Make a Batch of Fajita Seasoning Mix from the recipe above.

1/4 cup + 2 tablespoons + 2 teaspoons chili powder 
1/4 cup + 1 tablespoon cumin 
1 tablespoon + 2 teaspoons garlic powder 
1 tablespoon + 2 teaspoons dried oregano 
2 1/2 teaspoons seasoned salt

Label and store in an airtight container.

Fresh Green Beans

Don't you love buying fresh fruits and vegetables during the summer? I remember sitting on the porch with Gramsy helping her snap a big bowl of fresh green beans, getting into a rhythm of snapping the tops and then in half. If you visit farmer's markets be sure to ask if the produce is freshly picked so you can hear the green beans snap instead of bending like a wet noodle!

I discovered the secret to making the best green beans from one of our band moms a few years ago. 
She uses ham bouillon.

To prepare, just snap off the tops of beans and rinse well. If they seem too long then snap them in half or thirds. You'll have to estimate how much to cook for the meal and store the rest in a plastic bag and refrigerate.

Fill half of a large pan with water. Bring the beans, a sliced onion, 4-6 red skinned potatoes and some pieces of ham to a simmer and cook until beans and potatoes are done. Add pepper if you'd like and don't forget the love.

Apple Crumble Pie

Tommy came home from Scout camp with 2 bags of Granny Smith apples so Richard dusted off our hand crank apple peeler. I had every intention of making an apple pie but was having family over and needed something bigger.  A crisp goes a long way so I combined the two and decided to try this Apple Crumble Pie and it was amazing! I originally made this in a 9x13 glass pan with dough for 2 pie shells on the bottom and increased the apple filling recipe by half. This is the reduced recipe for one Apple Crumble Pie.

You'll need 1 pie shell. I stand by my Never Fail Pie Crust recipe or you can use a store bought crust.

3 cups flour

1 tsp salt

1-1/4 cup shortening

1 egg, beaten

1/3 cup cold water

1 TBSP vinegar

Mix flour and salt.  Cut in shortening with fork or pastry cutter.

Combine remaining ingredients and then stir into shortening mixture.  Let stand a few minutes.  This makes 4 shells.  Roll out on floured surface or between waxed paper.

Apple Filling

 4-6 Granny Smith Apples

3 TBSP flour 

1/2 cup sugar

3 TBSP brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch ground clove

juice of 1 lemon
pinch of love

Peel, core and thinly slice the apples. Squeeze the juice of 1 lemon over apples and toss to coat. Add all of the dry ingredients and stir to coat all apple slices. Pour into unbaked pie shell.

Crumble Topping

1 cup flour

1 cup old-fashioned rolled oats

1 cup packed brown sugar

1/4 tsp ground cinnamon

pinch of salt

1 stick of cold butter, cut into cubes

Place all dry ingredients in a bowl and stir to mix. Add cubes of cold butter  and use pastry cutter or fork to incorporate mixture into pea sized crumbs. I like using my mixer for this because it's quicker. Sprinkle crumbs over apples and press down to hold in place.

Place pie on a cookie sheet because it will bubble over. Bake at 350 for 50 minutes. Check the apples with a fork and continues baking for 15 minute increments until apples are tender.

Mandarin Orange Salad

This is not your Mama's recipe so you won't find marshmallows or coconut in this Mandarin Orange Salad. It's a creamy dessert that will become your family's favorite.

3 cups water

1 - 3 oz. pkg orange gelatin

1 - 3 oz pkg. instant vanilla pudding

1 - 3 oz. pkg tapioca pudding mix

1 - 15 oz can mandarin oranges, drained

1 - 15 oz can crushed pineapple, drained

1 - 8 oz carton frozen whipped topping, thawed
1 - 2 TBSP of love

1. Open packages of pudding and pour into a small bowl so it's ready to use. 
2. In saucepan, bring 3 cups of water to a boil. 
3. Whisk in gelatin and pudding mixes.  
4. Return to a boil, stirring constantly, boil for 1 minute. I repeat, don't set the timer UNTIL the mixture comes to a full, rolling boil.  
5. Remove from heat and cool completely. I like to pour the mixture in a bowl so it cools a little quicker.
6. Make sure the fruit is well drained. I press the pineapple against the strainer with a spoon to squeeze out the juice. 
7. Gently fold in oranges, pineapple and whipped topping.  
8. Spoon into a serving bowl.  
9. Cover and chill at least 2 hours.

Easy Fruit Crisp

If you need a quick homemade dessert just throw together a few ingredients for the top and bottom layer with a can of fruit pie filling for this Easy Fruit Crisp.

1 cup quick oats

1 cup flour

1 cup brown sugar

1 stick margarine

1 can fruit pie filling

Mix oats, flour and brown sugar in bowl.  Melt margarine and add to the mixture.  Use half of this mixture to press in bottom of a square pan.

Pour pie filling over oats.  Top with remaining oat mixture.  Bake at 350° for 35-45 minutes.

Broccoli Salad

Make this popular summer Broccoli Salad with Marzetti's Slaw Dressing instead of the sauce recipe below.  It's so quick and refreshing!

2-3 bunches broccoli

1 med. red onion

1/2 cup raisins or grapes

8 slices bacon, fried, crumbled

Dash of love

SAUCE: 
1 cup Marzetti's Slaw Dressing
or

1 cup mayonnaise                           

1/2 cup sugar

2 TBSP vinegar

Pour 1 cup of  Marzetti's Slaw Dressing and combine with all ingredients. Don't forget the love. Refrigerate for a few hours or overnight.  

Banana Nut Bread

Whenever I have a 3 or 4 ripe bananas I like to make this recipe for my family.

1 cup sugar

1/2 cup shortening

2 eggs

1/2 cup butter milk

1 tsp baking soda

2-1/2 cups flour

1 tsp baking powder

3 or 4 bananas, mashed with a pinch of salt

1 tsp vanilla

1 cup chopped nuts
sprinkle love on top

Mix ingredients in the order listed.  Pour into 2 medium greased bread pans.  Bake at 350 for 40 to 50 minutes. 

Roasted Veggies with Sausage

I made this dish a few weeks ago using yellow Yukon potatoes. The leftover potatoes still tasted fresh days later. You can use any kind of sausage and choose the vegetable combination your family likes. My son likes this vegetable combination. My daughter likes yellow squash, zucchini, mushrooms, red pepper. When they're both home I throw these combinations together!

You should try roasting your vegetables instead of boiling or microwaving, without the sausage and potatoes. This gives it a whole new flavor! I've tried roasting cabbage with the other veggies. The only thing we wouldn't add is celery. Reduce baking time to 20-30 minutes. Bake until fork-tender.



1 - 1 1/2 lb. sausage (country, italian, or kielbasi)
1 onion, cut in wedges
1/2 lb carrots (I used short-cuts)
2 cups broccoli flower-etts
2 cups cauliflower
4 - 5 yellow potatoes, washed & quartered
2 TBSP olive oil
1 1/2 tsp italian seasoning

1/2 tsp dill or fresh dill
2 garlic cloves
salt, pepper

Prepare vegetables and potatoes. Place in a large bowl. Add oil and seasoning. Mix until everything is coated well. Pour onto baking sheet. Cut sausage into 1 inch chunks and place among veggies. Bake at 400 for 30 - 40 minutes. Turn vegetables and continue baking for another 15 - 20 minutes until fork-tender.

Crumb Cake

Crumb Cake goes back in my family as far as I can remember. Every year when my mother asked what I wanted for my birthday dinner it was always the same, "Spaghetti and Crumb Cake".  My father has been requesting a Birthday Crumb Cake for several years now and Saturday I tweaked our family recipe, only adding to the heavenly taste!  Happy Birthday Daddy!

2 c sugar

2 c flour

1 c shortening

Mix these 3 ingredients until it becomes course crumbs. Remove 1 cup and set aside for topping.

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Add 2 eggs and beat until smooth.

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1 tsp baking soda

1/2 tsp salt

 2 tsp nutmeg

 2 tsp cinnamon
1/2 tsp ground clove
1 tsp vanilla

1 cup buttermilk (or make sour milk with 1 TBSP vinegar and milk)
a pinch of love

Mix these together with batter, pour into a greased and floured  9 x 13 cake pan.  Sprinkle the saved cup of crumbs on top of batter.  Bake @ 375 35-40 min.

Spinach Noodle Casserole

With Katie away at camp and Tommy working evenings Richard asked if I'd make some of the things our kids don't like and Spinach Noodles with Tuna is one of them. I tweaked it a little and made less but by adding Colby cheese, sour cream and cream of chicken soup instead of cream of mushroom it had a much milder taste. I also added chicken broth and the noodles continued to cook in the oven, absorbing all of the beautiful flavors. Here is the revised recipe. Enjoy!

1 large cans tuna or chicken

½ stick butter

1/2 cup red pepper, diced

1/2 cup celery, diced

1/2  cup onion, diced

8 oz cheddar cheese, grated

(or 4 oz Colby & 4 oz cheddar)

6 oz jar olives, sliced

1 small can mushrooms

8 oz  spinach noodles

4 cups chicken broth

1 can cream of chicken soup

1/2 cup sour cream

dash of love

Saute diced vegetables in butter.  Cook noodles in chicken broth until almost done. Reserve  about 1 cup of broth when draining.  Add all ingredients together in large bowl, mix gently. Add the reserved cup of broth. Bake in a 9 x 13 glass dish at 350˚ for 40 - 50 minutes or until hot and bubbly through the center.

This recipe was first published January 15, 2011

Chewy Honey Granola

I have a habit of eating yogurt with granola for lunch practically every day and enjoy my homemade Chewy Honey Granola better than the crunchy store brands. This is a great recipe and makes a large batch.

Add the following into a large bowl:

2 cups dry rolled oats

1 cup chopped pecans

1 cup sunflower seeds

1 cup whole almonds

1 cup pumpkin seeds

1 cup peanuts

1 cup dried cranberries (or other dried berries)

1 cup coconut (optional)

1/4 cup ground flax seed (optional)

Heat the following first 4 ingredients in a small sauce pan. Remove from heat. Add vanilla and almond extract and stir.

1/4  cup oil (flax seed, coconut,  or canola)

1/2 cup honey

1/2 cup brown sugar

1/2 tsp cinnamon

1 tsp vanilla

1 tsp almond extract
pinch of love

Pour syrup over dry ingredients and mix until evenly coated. Spread mixture in a thin layer on a cookie sheet covered with parchment paper. Bake at 300 for 15 - 20 minutes, stirring twice. Remove from oven and move granola around so it doesn't harden into one layer as it cools. Store in an airtight container.

Macaroni Salad

This post was first published in 2012. So far July has been pretty mild this year - knock on wood!

Today is National Macaroni Day and since the temperature is suppose to reach 100 here in Northeast Ohio I thought I'd make Macaroni Salad. I got this recipe from Mrs. Beorn when she served this salad at her son's Eagle Scout reception. It's so easy and the slaw dressing gives it that sweet tangy flavor.

4 cups uncooked macaroni
1 jar Hartville Kitchen Slaw Dressing
1/2 cup diced carrots
1/2 cup frozen peas
1/2 cup diced red sweet pepper



Cook the macaroni in a large pot of water according to directions (better to be firm than too done). Drain and rinse with cold water to stop the heat from continuing to cook. Add the other ingredients, mix gently. Sprinkle with love, cover and refrigerate.

West Virginia Chili Sauce

There are several toppings that make a perfect hot dog and depending on where you live there are traditional toppings in various regions.
When we visit my husband's family in West Virginia it's a tradition to get some hot dogs with chili sauce at one of many little shops in the area. When I lived in North Carolina I remember our club making and wrapping hot dogs with cole slaw to sell at the football games. So, when we got married we liked having both toppings available in addition to sweet relish and onions.

If you have a pound of ground beef, a can of tomato paste, a few seasonings and a little time you can make this outstanding chili sauce for your next cookout! My husband usually makes this but I tried it for the first time this week. I added the last 4 ingredients and the whole family loved it!



1# Hamburg

1-medium onion/finely chopped

1-6 oz can HUNTS tomato paste.

3-cans water ( use the tomato paste can)

½ cup Catsup

1-tsp vinegar

1-tsp salt

1-1/2-tbsp chili powder ( may want to start with less)
1 clove of garlic, finely chopped
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp red pepper flakes
Sprinkle with love

Do not brown meat, but combine all ingredients in a sauce pan. Cook slowly for 1- ½ hours, stirring often. Sprinkle with love before serving. This recipe requires constant attention or it will burn. You can cook it in a small crock pot on low for several hours instead.