Chicken Fajita Pizza

I think I picked the wrong day to make Chicken Fajita Pizza. It’s a solid 100° in my apartment right now. Totally worth it! 🤣

Chicken Fajita Pizza

Servings: 4 Cooking Time: 45 minutes

  • Pizza Dough Ball
  • 1 large Chicken Breast; butterflied
  • 1 Tablespoon Fajita Spice Blend
  • 1 Tablespoon Olive Oil
  • 1 cup Refried Beans
  • 1 cup Mozzarella or Cotija Cheese
  • 1 medium Tomato; cored and diced
  • 2 small Bell Peppers; cored and sliced
  • 1 small Red Onion; sliced
  • 1/4 cup Corn
  • 1/4 cup Cilantro; chopped
  • 1/4 cup Sour Cream
  • 1 large Lime; juiced

  1.  Preheat oven to 400°F and season
  2. Season chicken with fajita seasoning and add it to a sheet pan with the sliced vegetables. Drizzle olive oil over top and roast for 12 minutes or until the thickest part of the chicken reaches 165°F.
  3. Place a large cast iron skillet or pizza stone in the oven to preheat for 5 minutes.
  4. Carefully remove the stone or skillet from the oven and sprinkle liberally with corn meal. Add the dough over top and press outwards until it reaches your desired size.
  5. Spread the refried beans over top and sprinkle on the cheese, chicken and vegetables. Top with extra cheese if desired.
  6. Place in the oven and bake for 20 minutes or until the dough is golden and the cheese is bubbly and golden brown. Top with cilantro, sour cream and a squeeze of fresh lime juice.
  7. Cut, serve and enjoy!

Looking for a side dish? Try one of these recipes!

Restaurant Style Refried Beans
Elote Casserole
Sweet Chile Cornbread

Smoked Herb Elk Tenderloin

Happy Fourth of July! I have to work today, so I can’t make it to the family cookout, but I can still enjoy a nice meal! 😊 Kinda sick of burgers for now so I wanted to do something a bit more original. I had an elk tenderloin that sounded delicious! Served with garlicky mashed potatoes, elk gravy, and a Summer Salad! 💕

Smoked Herb Elk Tenderloin

Servings: 4 
Cook Time: 2 1/2 hours
  • 1 large Elk Tenderloin 
  • 1 cup Italian Dressing
  • 1 Tablespoon Olive Oil
  • Salt and Pepper to taste
  • 1 Tablespoon Parsley; minced
  • 1 Tablespoon Basil, minced
  • 1 Tablespoon Oregano; minced
  • 2 cloves Garlic; minced

1. Place tenderloin and Italian Dressing in a large ziplock bag and marinade overnight.

2. Preheat smoker to 325°F.

3. Remove the tenderloin from the bag and rub with salt, pepper and oil. Place in the smoker and smoke for 1 1/2 hours or until the internal temperature reaches 135°F.

4. Place the tenderloin on a cutting board and rest for 5 minutes before coating in herbs and slicing.

5. Enjoy!

Looking for a side dish? Try one of these recipes!

Creamy Baked Macaroni & Cheese
Sweet Chile Cornbread
BBQ Baked Beans

Air Fryer Potato Chips

I honestly thought that the BBQ chips would be the favorite (and they were still really delicious) but those Garlic Herb chips were gone in minutes! 🤣 They were just as delicious as store bought chips and had WAY less calories!

Air Fryer Potato Chips

  • 2 large Russet Potatoes
  • Spritz of Avocado Oil (or oil of choice)

Garlic Herb Seasoning

  • Pinch of Onion Salt
  • Pinch of Garlic Powder
  • Pinch of Italian Herbs
  • Fresh Parsley; chopped

BBQ Seasoning

  • Pinch of Brown Sugar
  • Pinch of Smoked Paprika
  • Pinch of Ancho Chile Powder
  • Pinch of Salt
  • Pinch of Garlic Powder
  • Pinch of Onion Powder
  • Pinch of Black Pepper
  • Pinch of Bacon Powder

1. Peel and very thinly slice the potatoes before soaking them in cold water for 20 minutes.

2. Preheat Air Fryer to 375°F.

3. Rinse and pat the potatoes dry before placing in an even layer on an Air Fryer rack (you may have to do this in batches) and spritzing lightly with oil. Place the rack in your air fryer and fry for 8 minutes.

4. Remove the rack and use tongs to flip the chips before spritzing with oil again and placing back in the air fryer for an additional 5-8 minutes or until golden brown and crisp.

5. Meanwhile, mix the seasoning ingredients in a small bowl.

6. Once the chips are done cooking, place them in a large bowl and sprinkle the seasoning over top; toss to coat.

7. Enjoy!

Looking for a main dish? Try one of these recipes!

Angus Burger with BBQ Aioli
Dry Rubbed Smoked Ribs
Spice Rubbed Steaks

Pesto Chicken Pasta

Simple 20 minute dinner tonight because today’s been crazy and my tank’s on empty. Pulled a jar of homemade pesto out of the freezer and it was fresh as the day I made it. 😋 Here’s a picture of the loaf I made yesterday and promised a picture of. The second loaf definitely came out better than the first. 💕

Chicken Pesto Pasta

• 1 large Chicken Breast; butterflied

• 1/4 teaspoon of Italian Herbs

• Pinch is Garlic Powder

• Salt and Pepper to taste

• 1 box Ziti pasta

• 1/2 cup Butter

• 1 small Onion; chopped

• 2 cloves Garlic; finely minced

• 1/2 cup Parmesan

• 1 Tomato; cored and chopped

• 1 cup Broccoli Florets

• 1/2 cup Pesto

• Salt and Pepper to taste

1. Heat a drizzle of olive oil in a skillet over medium-high heat and season chicken with salt, pepper, garlic powder and Italian herbs. Sear the chicken on all sides and reduce heat to medium-low and cover. Cook for 5 more minutes or until the internal temperature reaches 165°F. Remove from the skillet and cover.

2. Meanwhile, bring a large pot of water to a boil and cook the pasta until Al Dente. Drain and set aside.

3. Add butter to the hot skillet and add the tomato, onion and broccoli, sautéing until tender before adding the garlic. Cook for 2 minutes longer then add in the pasta, cheese and pesto. Toss until evenly coated and serve with the chicken.

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Parmesan Herb French Fries
Garlic Parmesan Crostini

Sourdough Bread Bowls

These bread bowls are amazing! They’re great sliced and buttered or filled with a delicious soup! The starter takes some work, but it’s well worth it.

• 1 1/4 cups Sourdough Starter

• 3 1/4 cups Bread Flour

• 1 teaspoon Sugar

• 1 teaspoon Salt

• 1 Tablespoon Olive Oil

• 2/3 cup warm water

• 1/2 teaspoon Herbs du Provence

1. Place starter, flour, sugar, herbs, salt, water and oil in a large bowl. Mix loosely to form a shaggy dough and cover with a damp towel. Rest for 10 minutes.

2. Turn dough out onto a floured surface and knead for 6 minutes or until the dough is smooth. Place in a greased bowl and cover, proofing until doubled in size. About 1 hour.

3. Punch the dough down and turn out onto the floured surface once more. Knead briefly and dust with flour. Allow to rise for another 45 minutes.

4. Preheat oven to 450°F and place a cast iron Dutch oven on the center rack and allow to heat up for 30 minutes.

5. Carefully remove the Dutch oven and layer parchment paper inside using thick kitchen gloves. Carefully place the dough in the center and score the top. Cover and bake in the preheated oven for 1 hour. Remove the lid and bake an additional 25 minutes or until golden brown.

6. Allow to cool completely before slicing and serving.

7. Enjoy!

Looking for a main dish? Try one of these recipes!

Angus Burger with BBQ Aioli
Dry Rubbed Smoked Ribs
Spice Rubbed Steaks

General Tso’s Chicken

First time making General Tso’s Chicken! It came out great! Dry toasting the peppers and spices really brought out an amazing flavor. 💕 Made some Ginger Glazed Stir Fry and Fried Rice to go with it.

General Tso’s Chicken

Chicken

• 2 pounds Boneless Skinless Chicken Thighs; cubed

• 2 cups Buttermilk

• 1/4 cup Cornstarch

• 2 large Eggs; whisked

• 3/4 cup Flour

• Pinch of Salt, Pepper and Ginger Powder

• Oil for frying

Tso’s Sauce

• 1/4 cup Soy Sauce

• 3 dried Thai Pepper Pods

• 2 Tablespoons Honey

• 1 teaspoon Sesame Oil

• 1 teaspoon Ginger; grated

• 2 large Garlic Cloves; finely minced

• 1 teaspoon Red Pepper Flakes

• 1 Tablespoon Rice Wine Vinegar

• 2 Tablespoons cold Water

• 1 Tablespoon Cornstarch

1. In a large, airtight container add chicken and buttermilk. Allow to chill overnight.

2. The next day, place cornstarch in a large zipper bag with a pinch of salt and the eggs and flour in separate shallow dishes. Remove the chicken from the buttermilk and place in the zipper bag, tossing until all of the pieces are completely coated.

3. Heat a large skillet over high heat and dry toast the pepper pods and red pepper flakes until fragrant.

4. Heat a saucepan over medium-high heat and add all of the sauce ingredients, minus the 2 tablespoons water and cornstarch. Bring to a boil then reduce to simmer.

5. In a large skillet or dutch over medium-high heat, add oil and allow to get hot. While it’s heating, remove the chicken from the bag and coat with egg then flour. You can leave the chicken in the flour until it gets tacky to help the coating stick.

6. Fry the chicken pieces in batches until the internal temperature reaches 165°F then place on paper towel lined plate to drain excess oil.

7. Once the last batch is frying, increase the sauce to medium-high and, in a small dish, whisk cornstarch and reserved juice together. Add to the saucepan and whisk until thickened.

8. Place chicken in a large bowl and pour the sauce over top. Toss to coat and serve!

9. Enjoy!

Looking for a side dish? Try one of these recipes!

Spicy Fried Rice
Copycat Panda Express Chow Mein
Fresh Vietnamese Spring Rolls

Roasted Persian Chicken

I love this dish! It has so many different spices that I don’t use everyday. It has a little kick, but it’s very subtle and the orange juice and pomegranates add some sweetness.

Roasted Persian Chicken

• 2 lbs bone-in/skin-on Chicken Thighs
• 2 Tablespoons Olive Oil
• 1 teaspoon Turmeric
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon All Spice
• 1/4 teaspoon Ground Clove
• 1/4 teaspoon Cinnamon
• Pinch of Saffron
• 1/2 cup Orange Juice
• Salt and Pepper to taste

• 1/2 cup Pomegranate Seeds
• 1 large Orange; sliced
• Mint Leaves for garnish

1. Place the chicken in a large bowl and drizzle olive oil over top. Mix all of the spices in a small bowl and add it to the chicken. Pour in the orange juice and tossto coat. Cover and chill for 3 hours to overnight.
2. Preheat oven to 375°F.
3. Add chicken to a large baking dish and top with Orange slices and half of the Pomegranate seeds. Cover and bake for 35 minutes or until the internal temperature reaches 165°F and the juices run clear. Remove the foil and bake an additional 10 minutes or until the skin is crispy.
4. Remove from the oven and allow to rest for 5 minutes. Top with the remaining Pomegranate seeds and mint leaves.
5. Enjoy!

Looking for a main dish? Try one of these recipes!

Persian Chicken
Mango Salsa Herb Crusted Tenderloin
Smothered Greek Pork Chops

Sweet Heat Pork Chops

What a week! I love pork chops and this recipe doesn’t disappoint! It’s great on the grill or smoker too! Served with Green Bean & Corn Casserole, Brown Sugar Bourbon Baked Beans, Mashed Red Potatoes with Country Gravy and a warm Sourdough loaf.

Sweet Heat Pork Chops

• 3 lbs Pork Chops
• 2 Tablespoons Olive Oil
• 1 large clove Garlic; finely minced
• 1/2 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 teaspoons Smoked Paprika
• 1 teaspoon Red Pepper Flake
• 1 teaspoon Mustard Powder
• Splash of Worcestershire Sauce
• Salt and Pepper to taste
• 1/4 cup Brown Sugar

1. In a large bowl or ziplock bag, add all of the ingredients except the brown sugar and allow to chill, covered, in the fridge for 1 hour to overnight.
2. Heat a large cast iron skillet over medium high heat and drizzle liberally with oil.
3. Preheat oven to 350°F.
4. Once the skillet is hot, remove pork from the fridge and place in the skillet, searing all sides of the chops. Remove from heat and sprinkle with brown sugar.
5. Cover the skillet with a baking sheet or foil (carefully!) and place in the oven. Bake for 10 minutes. Uncover and increase heat to 400°F. Bake an additional 5-10 minutes or until the thickest chop reaches 165°F and the sugar has caramelized.
6. Remove from oven and cover again, allowing to rest for 5 minutes.

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Parmesan Herb French Fries
Garlic Parmesan Crostini

Lemon Almond Cookies

I had some people ask for the Lemon Almond Cookie recipe. Here it is. 🥰 They’re one of my favorite summer snacks!

Lemon Almond Cookies

• 1 cup Almond Flour
• 2 cups A/P Flour
• 1 teaspoon Baking Soda
• liberal pinch of Salt
• 1 cup Unsalted Butter
• 1/4 cup Shortening
• 1 cup Sugar
• 1 small Lemon; juiced and zested
• 1/2 teaspoon pure Vanilla Extract
• 1/4 teaspoon Lemon Extract
• 2 large Eggs

• 1/2 cup White Chocolate
• 1/8 teaspoon Lemon Extract

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine flours and baking soda; mix well.
3. In a separate bowl, cream the butter, shortening and sugar. Add in the eggs as well as the lemon juice, zest and extracts. Mix until well combined. Add the dry mixture in increments, fully combining between each portion until all of the flour is incorporated. Cover and store in the fridge for an hour.
4. Scoop 1 1/2” balls onto a baking sheet about 2” apart and place in the oven. Bake for 12 minutes or until the edges are golden brown and the center is set. Allow to cool for 5 minutes before transferring to a cooking rack.
5. In a small microwave safe bowl, add white chocolates and microwave in 30 second intervals until melted and smooth. Add extract and stir to combine. Drizzle over the cooled cookies and enjoy!

Looking for a main dish? Try one of these recipes!

Angus Burger with BBQ Aioli
Dry Rubbed Smoked Ribs
Spice Rubbed Steaks

Strawberry Lemonade Sunrise

Miserable days call for Strawberry Lemonade (that may or may not have been spiked) and Lemon Almond cookies! I don’t usually bake, but for some reason my soul was craving cookies. 💕 🍋 I didn’t have enough strawberries to true strawberry lemonade, but I had some of my strawberry syrup in the fridge from breakfast a couple of days ago that did the trick!

Strawberry Lemonade Sunrise

• 6 large Lemons; juiced
• 6 cups cold Water; divided
• 1 cup Sugar
• 1/2 cup Strawberry Syrup
• Ice

1. In a large glass, combine strawberry syrup and 2 cups water.
2. Pour the lemon juice, cold water, ice and sugar into a chilled pitcher. Stir until all of the sugar is dissolved.
3. Pour the strawberry syrup over a spoon into the pitcher if you’d like a gradient effect or simply pour in and stir.
4. Enjoy!

Looking for a main dish? Try one of these recipes!

Angus Burger with BBQ Aioli
Dry Rubbed Smoked Ribs
Spice Rubbed Steaks