http://lostinagoodstory.blogspot.com/ came up with this great idea.
Whip up something new! is a monthly challenge for the many of of us who promise ourselves that we'll try new recipes and yet we end up cooking the same old things. Although it was inspired by organising those ripped/cut out recipes, if you don't have such a pile of paper to sift through, feel free to make something from one of your cookbooks or from the hundreds of fabulous cooking blogs. The point is to try cooking new things!
This is how it works -
Each month, you are asked to make (at least) one dish from a recipe that is new to you and to blog about it, whether it was delicious or not-so-much. The person who is hosting the challenge that month (yes, we have a rotation going on!) will make an introductory post with the possibility of leaving a link to the new recipe posts. The host chooses how to do this and will also do a wrap-up post at the end of their month. Other than that, they can run the challenge any way they wish during the month they're hosting, including mini-challenges and related events
This is perfect for me. I am challenging myself to cook at least one homemade meal a week and hopefully try out new healthy recipes. Last week I made Garlic Lime Chicken Fajitas using a McCormick Spice kit. It turned out good but if I make it again I will cut back on the amount of lime and orange juice used in it. I am going to type up the recipe but you can buy the spices pre measured with the recipe at the store.
Garlic Lime Chicken Fajitas
1 tsp. minced garlic
1 tsp. minced onions
3/4 tsp. ground cumin
3/4 tsp. oregano leaves
1/2 tsp. cilantro leaves ( I left out because I do not like this spice)
1/2 tsp. ground black pepper
1/4 cup each lime and orange juice
2 tbsp. olive oil
1/2 tsp. salt
1 1/2 lbs boneless skinless chicken breast cut into thin strips
1 medium green or red bell pepper cut into thin strips ( I used red and yellow)
1 medium onion thinly sliced
8 flour tortillas ( I used whole wheat and they tasted good)
1. Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2. Cook and stir chicken in large heated skillet on medium high heat three minutes or until lightly browned. Remove from skillet. Add bell pepper, onion, and reserved marinade. Cook and stir five minutes or until tender. Return chicken to skillet. Cook two to three minutes or until heated through.
3. Spoon heated chicken mixture into heated tortillas. Serve with assorted toppings if desired. I used 2% Cheddar and Monterrey jack cheese, spinach leaves, salsa, and tomatoes.
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