Chicken Fajita Pasta (GF & DF)

We love anything Fajita!  I don't know why I didn't think of this one myself..


Chicken Fajita Pasta

 

This pic is from the original recipe...
mine picture didn't do this dish justice!

Ingredients

• 2 T olive oil
• 1 pound boneless, skinless chicken breasts- cut into bite size pieces
• 3 T taco/fajita seasoning- I always use homemade!
• 1 onion- diced
• 2 bell peppers- sliced
• 4 cloves garlic- minced
• 1 C mushrooms- sliced
• 2- 3 C low-sodium chicken broth- this kinda depends on what pasta you choose
• ½ C dairy free "heavy cream"*
• 1 (10-oz) can Ro-Tel
• 8 oz of your fave GF pasta
• ½ t sea salt

Instructions


     *To make the heavy cream I soak a cup of cashews in water in my vitamix for at least 2 hours.  Drain the water and slowly add almond milk as you blend it until you reach the desired consistency.

1. Cut the chicken.  Season with half of the seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, mushrooms and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 10 minutes, check at this point and add a more liquid if you need to (GF pasta tends to soak up every bit of liquid)  cook another 5 minutes or until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Find the original recipe here.

Garden Fresh Salsa

The garden at the Red Roof Inn is pretty much just a salsa/mojito/bruschetta garden!  Tomatillos (I'll share my recipe for salsa verde!), tomatoes, jalapenos, cilantro, onion.... of course the fresh mint and basil too!


I picked my first jalapeno this past weekend....So, naturally I made salsa!!


This is a really easy salsa that tastes so fresh and is so quick to whip up.


Garden Fresh Salsa


4 Fresh Tomatoes- fresh from the garden is best, but none of mine are ready yet
1 jalapeno- I like it hot so I throw the seeds in too
1 red onion
juice of 1 lime
3 garlic cloves
one big handful of fresh picked cilantro
splash of apple cider vinegar
1 can Rotel
1/4 C ketchup- make sure it's GF of course- I use Heinz Organic
dash of cumin
salt & pepper to taste


Cut the veges up a bit and throw everything in the blender.  Blend until you get your desired consistency.


As you can see there really is no science to this.  Just throw shit in the blender and hit go!

The entire jar was gone by the end of the day!

Fresh Fruit Crumb Bars (GF, DF, & Vegan)

I have come to the conclusion that this is the only crumb bar recipe I will ever need!


Which leads me to believe Sarah's blog is the only one I will ever need to refer to for  desserts. Ever. Again!


You can find her blog here, and the original recipe for these bars specifically here!  I tried them the first time with strawberries because my strawberry patch was so full of berries.  We loved them so much that now I love to mix it up and try them with all kinds of different fresh fruits!

Fresh Fruit Crumb Bars

Filling:


2 C diced fresh fruit
1/4 C cane sugar
2 T pure maple syrup
2 T corn starch


Crumb/Crust:


1 C GF all purpose flour blend
1 C GF oats
1/4 C almond
1/4 C brown sugar
1/4 C cane sugar
1/4 t sea salt
5 T SOLID coconut oil

2 T unsweetened coconut milk

2 T pure maple syrup

Preheat oven to 375 degrees. Prepare 8x8-inch baking pan with parchment paper/cooking spray.  Dice your fresh fruit and put it in a medium bowl.  Carefully mix in the remaining filling ingredients and set aside. 

Sift together the flours, oats, sugars and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined and kinda crumbly.

Spread 2/3 of oat mixture into your pan and press down evenly. Pour your filling mixture over top.  Sprinkle remaining crumb mixture over the filling. Bake for about 45 minutes or until strawberries are bubbly and the crumbs are golden brown. Allow to cool in pan. Slice and serve.

The perfect start to my morning! :)

Blueberry!