Weekend Travel Schedule!

Hola! Tonight I am in Vail, Colorado. I've never been here before and really want to explore. Unfortunately, I will only be here until tomorrow night. Then on Saturday morning, my boyfriend and I are going to St. Martin (or is it St. Maarten?) until Monday night. We are staying on the Dutch side of the island. We managed to find a relatively cheap all-inclusive, so I will be sure to post a review on here!

I have quite a few new recipes to post and I don't want to fall too far behind. I will probably be posting my Mexican sweet corn salad recipe tomorrow and then at least one more recipe before the weekend is over. 

I would love to hear about your food/travel adventures too! Post a comment below and let's be friends :)

Alright, time for me to hit the sack. Nighty night! 

Crockpot Chicken Fajitas

Makes about 8 servings
Prep time: 20 minutes
Cook time: 3-4 hours on high setting, 4-6 hours on low setting

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• Three bell peppers (red, orange and green), julienned 
• 1 large yellow onion, diced
• 2 small (10 oz) cans diced tomatoes with green chiles 
• 3 cloves garlic, minced
• 1/4 cup Taco-blend cheese
• 3 teaspoons Mexican chili powder
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon Mccormick Southwest Sweet N' Smoky Seasoning
• Salt and pepper, to taste
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• One package of flour tortillas
• Optional ingredients for serving: sour cream, salsa, guacamole, cilantro

Instructions:

1. Pour one can of the diced tomatoes into the slow cooker. Spread evenly across the bottom. 
   
2. Add half of the bell peppers and half of the onions on top. Sprinkle garlic in.
   
3. In a small bowl, whisk together chili powder, cayenne pepper, cumin, paprika, coriander, Southwest Seasoning, salt and pepper. Mix well. 
   
4. Rub seasoning onto both sides of the chicken breasts. Then place chicken in the slow cooker on top of the peppers and onions. 
   
5. Add the other can of diced tomatoes on top of the chicken breasts. Spread evenly. 
6. Sprinkle Taco-blend cheese over the tomatoes.
7. Top with remaining onions and peppers. Sprinkle extra seasoning on top if desired.
   
8. Cook on high for 3-4 hours or on low for 4-6 hours (If you want shredded chicken, cook more towards the longer suggested cooking time. If you want to slice the chicken into strips, keep towards the shorter time)
9. Remove chicken from slow-cooker. Cut into strips or shred.
10. Ladle out approximately 1 1/2 cups of watery broth from the slow-cooker(mostly tomato liquid) and discard.
11. In a small bowl, whisk together lime juice and honey. Add this mixture to the slow-cooker along with the shredded/sliced chicken breasts. Season with additional salt and pepper if desired.
12. Gently toss. Serve in warmed tortillas with optional sour cream, guacamole, cilantro, additional cheese and salsa. Enjoy!

I served the fajitas with spicy Mexican rice and a sweet corn and black beans salad. The recipe for the salad will be up on the blog shortly. There are a quite a few shared ingredients between this chicken fajita recipe and the salad, so it is an easy meal to plan. If you try out this recipe or have any suggestions, feel free to leave a comment below! 

Jalapeno Popper Stuffed Mushrooms

This recipe is perfect as a side dish or as a fun after-school, after-work snack. This was my first time making stuffed mushrooms, so I tried out both white mushrooms and these large portobello caps. The portobello caps proved to be a bit easier to stuff than the white mushrooms, but use whichever you please!

Ingredients:

• 3 slices bacon
• 6 large white mushrooms or 3 large portobello caps, stems removed and insides finely chopped and put aside. (Reserve caps for stuffing)
• 1 3-ounce package of cream cheese
• 1/4 cup finely shredded cheddar cheese
• 1 tablespoons minced garlic
• 1 or 2 jalapeno peppers, seeded and finely diced
• Salt and pepper, to taste
• 2 teaspoons Mexican chili powder
• 1 teaspoon cilantro

Instructions:

1. Pre-heat oven to 350 degrees F. Double line a baking sheet with foil.
2. In a skillet over medium-high heat, cook bacon until it begins to brown. Remove from skillet and place on a paper towel to drain. Once cool, crumble the bacon and set aside. 
3. In the same skillet over medium-high heat, add chopped mushrooms, garlic, diced jalapeno, salt and pepper. Cook for a few minutes, until the mushrooms soften. 
4. Remove from heat and add the mushroom mixture to a large mixing bowl.
5. Add the cream cheese, cheddar cheese, and crumbled bacon into the mixing bowl.
6. Mix well to combine. Add salt and pepper to taste, and Mexican chili powder.
7. Spoon the cheese mixture into the mushroom caps.
8. Place each mushrooms on the foil lined sheet and bake in the pre-heated oven for 20 minutes.
9. Remove from oven and garnish with cilantro. Serve and enjoy!

A Late Lunch in Buenos Aires

Balsamic Glazed Steak Roll-Ups

Yields 10 Servings
Prep Time: 40 minutes
Cook time: 20 minutes

Ingredients:

•  1 and 1/2 lb flank steak OR 8-10 thin sirloin steaks
• 2 tablespooons extra virgin olive oil
• 4 tablespoons Worcestershire sauce
• 2 teaspoons Mesquite
• Salt and pepper, to taste

Filling Ingredients:

• 1 carrot or 1/2 cup shredded carrots
• 1 zucchini
• 2 bell peppers
• 4 green onions
• 3 cloves garlic
• 2 teaspoons Italian seasoning

Balsamic Glaze Ingredients:

• 1 tablespoon butter
• 1/2 yellow onion, diced
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/4 cup beef broth
• 2 teaspoons cornstarch
• 2 tablespoons water

Instructions:

1. Trim any unnecessary fat from steak. Cut steak into 3-inch wide strips. Tenderize the meat with a meat hammer until it reaches desired thickness.
2. Add salt, pepper and mesquite to steak strips.
   
3. Pour Worcestershire sauce on top of steak strips. Rub the sauce into the steaks and let marinate for at least 30 minutes.
4. While steak is marinating, prep the filling. Chop the zucchini, carrot, bell peppers and onions into matchstick-size slices a bit longer than the width of the steak strips. Cut garlic cloves in half and then lightly crush them using the flat side of the knife. Place all of the filling on a plate and set aside.
   

5. Now it's time to make the sauce. Melt butter in a small saucepan on high heat.

6. Add the diced onions and saute for about a minute.

7. Add the balsamic vinegar, brown sugar, and beef broth to the saucepan. Stir well.

8. Allow the sauce to come to a boil.

9. Mix cornstarch and water together and add to the saucepan. Keep the sauce boiling until the volume is reduced by half and the sauce has reached desired thickness. It should have a syrup-like consistency. Then turn the heat off and transfer to a bowl.

10.  Using the same saucepan, turn the heat up to high. Ad olive oil and garlic cloves. Cook until garlic is flagrant--usually about 2 minutes.

11. Add the carrots, bell peppers, zucchini and onion to saucepan. Season them with Italian seasoning and salt. Saute the veggies for about 3 minutes.

12. Remove veggies from heat and transfer to a bowl. 

13. Now it's time to assemble the steak rolls. Take a strip of the marinated steak and lay it with the short side towards you. Place the veggies in the meal and then rolls the steak up. Oil the beef up over the filling and then secure with a toothpick. Repeat the same with each roll.

14. Heat a large skillet on medium-high heat. Add oil to skillet and swirl around until the bottom of the skillet is coated.

15. Once the skillet is hot, add the steak rolls, seam-side down and pan-fry for a few minutes. Then turn roll and cook on all sides until the steak reaches desired level of done-ness. Feel free to season the rolls with more mesquite for a smoky flavor.

16. Once finished, remove steak rolls from heat and add to serving plate. Remove toothpick from roll and serve with balsamic glaze on top. Enjoy!

  

Sunset From My Kitchen Window.

Another day over...

Chicken with Bacon Mustard Sauce

A decadent combination of my two favorite foods: chicken and bacon!

Makes 3 servings

Ingredients:

• 3 boneless, skinless chicken breasts (about 2 lbs in total)
• 7 strips bacon, uncooked and chopped
• 1 large onion, diced
• 1 tablespoon light olive oil
• 1/2 cup Dijon Mustard
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon Mexican chili powder
• Salt and pepper, to taste
• 1 and 1/2 cups chicken broth

Instructions:

1. In a small bowl, combine Dijon mustard, paprika, cayenne pepper, chili powder, salt and pepper. Mix well to make a paste.

2. Spread the paste on both sides of the chicken breasts. Set aside.

3. In a large skillet, cook the chopped bacon pieces until they start to brown. Remove bacon piece and set aside on a plate, leaving bacon fat in the skillet.

4. In the same skillet, add chopped onion to bacon fat and cook until onions are softened. Remove onion and add to the same plate as the bacon.

5. Add olive oil to the same skillet. Add chicken breasts (with mustard paste on them) to skillet. Cook chicken breasts on each side for about two minutes. Remove chicken to a plate.

6. In the same skillet, add chicken broth. Bring to a boil while scraping the bottom of the pan for any scraps. Stir back in the onions and bacon. Add back the chicken breasts. Then reduce heat to medium-low and cook for approximately 20 more minutes, turning the chicken breasts halfway through.

7. Chicken is finished when it is no longer pink in the center and reaches 165 degrees Fahrenheit when a meat thermometer is inserted. Once chicken is cooked thoroughly, remove to a serving plate and top with the juices from the pan. Disperse bacon pieces and onions equally over chicken breasts.

8. Serve and enjoy!

Lime-Cilantro Honey Garlic Salmon

Ingredients:

• 1 lb fresh salmon
• 2 tablespoons dry cilantro
• 1 lime, sliced into quarters
• 1 tablespoon lime juice
• 1 tablespoon fresh dill 
• 3 garlic cloves, minced
• 3 tablespoons honey
• Sea salt and ground black pepper, to taste 

Instructions:

1. Preheat oven to 400 degrees F.
2. Brush olive oil on both sides of salmon. Season with salt and pepper. 
3. Place the salmon on a large piece of foil. Place the salmon in foil on a baking sheet.
4. In a small bowl, combine honey, garlic, half of the dry cilantro and lime juice. Mix well. Pour this mixture over the salmon.
5. Do not enclose the salmon in the foil; leave it open. Bake for 20 minutes.
6. Remove the salmon from foil, removing the skin from the back of the salmon at the same time. 
7. Place the salmon on serving plate. Pour the juices from the baking pan on top of the salmon and add other half of dry cilantro on top. 
8. Serve immediately with a few lime quarters on the side. Enjoy! 

Weekend Brunch Idea: Vanilla Cinnamon Pancakes

Makes approx. 6 servings.

Ingredients:

• 1 and 1/4 cups all-purpose flour
• 1 and 1/3 cups vanilla soy milk
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 1 teaspoon vegetable oil for skillet

Instructions:

1. In a large bowl, whisk together flour, baking powder, cinnamon, salt and sugar. Mix well.
2. Whisk in milk,egg, vegetable oil, and vanilla extract. 
3. Mix well and then let stand for 5 minutes for extra fluffiness.
4. In a large skillet or griddle, heat the teaspoon of vegetable oil over medium heat. 
5. Add 1/4 cup batter to pan. Cook for about two minutes or until there are bubbles in the batter,  and then flip pancake to opposite side. Cook for approximately another 2 minutes or until lightly browned and center is set.
6. Serve immediately and enjoy with a delicious mimosa.

NEW APARTMENT TOUR!

Our new place is coming along slowlyyyyy but surely. I have been traveling pretty much non-stop since early February so I haven't had a chance to work on it until now. Just spent most of the day cleaning, and I didn't even get to the one bathroom/bedroom! I don't know how people with actual houses manage :P Anyway, here is a quick video tour. I figure doing video updates like these will keep me motivated to work on the place. Enjoy!

Pork Loin with Wine and Herb Gravy

Ingredients:

• 2 lb center cut pork loin
• 1/3rd cup extra virgin olive oil
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup sage, chopped
• 6 cloves garlic, minced
• 1 and 1/2 cups dry white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon thyme
• 2 teaspoons parsley
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Preheat oven to 350 degrees
2. In a large skillet, heat oil on medium-high heat. Add minced garlic to oil and cook until flagrant (about 1 to 2 minutes)
3. Add rosemary and sage to skillet. Saute garlic, rosemary and sage for about one minute.
4. Add pork loin to skillet on top of the herbs. Saute for approximately 5 minutes on each side, then remove pork loin to a plate, leaving most of the herbs behind. 
5. Add wine to skillet and stir with a wooden spoon, making sure to scrape the bottom of the skillet with the spoon. Cook until smell of alcohol has disappeared--about one to two minutes.
6. Add heavy cream to gravy mixture and mix well. 
7. Add salt, pepper, thyme and parsley to gravy mixture. 
8. Mix cornstarch and water in a small bowl. Add this mixture to the gravy to increase thickness.
9. Place pork loin in a large baking pan and season with additional salt and pepper.
10. Pour 3/4 of gravy mixture over pork loin. 
    
11. Place baking pan in oven and cook for about 25 minutes. At the 25-minute mark, remove pan from oven and add rest of gravy to the pork loin. Place back in oven and cook for approximately 20 more minutes or until a meat thermometer reads at least 150 degree Fahrenheit when inserted. 
12. Remove pork loin from oven and then remove the pork loin from the baking pan to a separate plate. 
13.  Pour the juices from the baking pan into a large saucepan. Add chicken broth to saucepan and cook on medium-high heat until boiling. Then remove from heat.
14. Place pork loin back into baking dish and add gravy mixture on top. Slice and serve immediately.Spoon additional gravy from baking pan on top of pork loin slices. Enjoy! 

5-Alarm Spicy Skillet Chili Mac

Ingredients:

• 1 lb ground beef
• 1 tablespoon extra light olive oil
• Salt and pepper, to taste
• 2 cups shredded cheddar cheese
• 1 large onion, diced
•  1 jar tomato sauce (8 oz)
• 1 can diced tomatoes
• 2 tablespoons cumin
• 1 tablespoon paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon minced garlic
• 3 large bell peppers, chopped
• 1 can kidney or pinto beans, drained and rinsed
• 2 teaspoons oregano
• 1/4 cup jalapeno peppers
• 1 and 1/2 cups water
• 1 tablespoon Mexican chili powder
• 1 and 1/2 cups dry elbow macaroni noodles or shells
• Optional: sour cream and extra jalapeno peppers

Instructions:

1. In a large skillet, heat olive oil on medium-high heat. Add onion and chopped bell peppers to skillet. Add salt and pepper. Cook for approximately 4 minutes or until vegetables are tender. 
   
2.  Add beef and garlic to skillet. Cook until beef is no longer pink. 
   
3. Add tomato sauce, diced tomatoes, beans, cumin, paprika, cayenne pepper, jalapeno peppers, chili powder, oregano, pasta and water to skillet. Bring to a boil. 
4. Add 1/2 of cheddar cheese to skillet. Then reduce to a simmer and cover. Cook for approximately 20 minutes. 
   
5. Remove from heat. Add remaining cheese to chili.
6. Serve with sour cream and extra jalapenos on top if desired. Enjoy!