Oven fajitas

It is the middle of summer and boy is it hot outside...ugh   I do not do well when the temp is over 90 degrees, & just last week in Michigan it was 98 degrees.  I don't want to do anything except sit in the air conditioning and relaxing.. even going to the grocery store or doing anything for that matter just takes it out of you. 


I want quick and easy dinners.  Like this, I know what your saying it's hot why turn your oven on.  I have air conditioning, and I usually make a big batch of something and we eat it for a couple of days.  Leftovers on hot days, are a lifesaver, so make an extra casserole and throw it in the freezer for days like this.  I have tried experimenting and making this dish in the crockpot and did not like the results.  Everything was a big mushy mess.  Peppers and onions, were soggy, and the chicken was mushy.  Not my idea of a good dinner.  So made it this way and winner, winner... I use boneless chicken breast, but you can use boneless chicken thighs, or a small pork tenderloin, or whatever meat you like.  I was thinking of next time skipping the meat, and adding zucchini and summer squash and making veggie fajitas.. I will let you all know how that turns out:)


To make it even easier, the produce section at your supermarket has cut up fajita kits (peppers and onions cut up), or you can cut up your own.  When I do cut my own, I use red, yellow, orange & green) and a big red onion.


Use whatever condiments you want, I use lettuce, tomato, sour cream, and shredded cheese.  My husband adds sliced jalapenos, and hot sauce.


Oven fajitas


1 package of boneless chicken breast ( about 1 1/2-2 lbs)
One package of cut up onion, peppers (Mine had red, & green)
1 package of taco seasoning mix
*seasonings of your choice, (I used, cumin, garlic and onion powder, salt  & pepper)
olive oil
tortillas (heated for a couple of seconds in the microwave to soften)
lime juice
condiments of your choice






Preheat oven to 375.  Place foil down on the pan.  If your chicken breast are very large, cut in half the long way.  Place the chicken breast on one side of the pan, and the veggies on the other.  Drizzle olive oil on the chicken and vegetables (keeping separate) mix each side well coating with oil.  For the veggie side, sprinkle with salt,  pepper and garlic and onion powder.  For the chicken side, sprinkle both sides with taco seasoning, cumin, salt & pepper.




Cook for around 30 minutes, stirring veggies half way thru, and turning the chicken too.  Cook until veggies and the chicken are done.  Remove from oven.  On the pan thinly slice the chicken against the grain, and mix getting any seasoning and additional juices from the pan.  Drizzle meat with lime juice. 


Serve the tortillas with a little chicken, vegetables and condiments of your choice.  Enjoy.  (I sprinkle mine with a little extra lime juice at the table to brighten up the flavors). 

My mom's famous macaroni & potato salad dressing

Ah this dressing... this is the stuff legends are made of.. no seriously everyone that eats this dressing on either macaroni salad or potato salad falls in love with it.  It is just yummy... and until now, this was an "eyeball" thing.  My mom learned to make this from her mom. We have never measured amounts of anything.. just tasted it and went.. until now. Just like when my grandma made cinnamon rolls, she was like, measure what, I just do it.  Which I totally get, because that is why I am not a baker.... I HATE measuring stuff, and being all precise.. I like to eyeball measurements when I cook.  But sometimes even me (sigh) measure to preserve and get things right. 


You must use MIRACLE WHIP salad dressing, or you will not get the same results.  I have tried using other mayo and it is not the same, at all.  This is a must.  NO light either.  Regular kind.


Also, we use Plochman's mustard. It is in the barrel shaped bottle, our favorite.


This dressing can be used on either macaroni or on potato salad either one.  Use your favorite ingredients and add this dressing at the end and mix well.  For macaroni the pasta sucks in the dressing and you might have to make some extra for the next day, stir well and if it seems dry add some more. 


For our macaroni salad, we use cooked macaroni, frozen peas (unthawed I put mine in the colander frozen and then pour the cooked macaroni with the water before it is drained, and the boiling macaroni and water will unthaw the peas, with no extra work :), chopped peeled hard boiled eggs,chopped red onion, shredded carrots, chopped celery, and bell pepper (we also sometimes use colored peppers, and or radishes use what you like).


For our potato salad, we use peeled and chopped Idaho russet potatoes (they hold up the best and don't get mushy or watery, or waxy like sometimes redskins do), chopped onion, chopped peeled hard boiled eggs,chopped celery, radishes, carrots, and bell pepper. 


Again, use what you have on hand and like.  Make this soon.. Enjoy




My mom's famous macaroni & potato salad dressing


2 cups Miracle whip (no substitutions)
1 Tbls and 1 Tsp mustard (we use Plochman's mustard
1/4 cup sugar
1/3 cup milk
plenty of salt and pepper




Mix all ingredients together with a whisk, mixing well.  Pour over salad ingredients, & mix well.  Cover and refrigerate several hours.  Enjoy

Carrot cake muffins

I love carrot cake.. in all it's  carrot, coconut, pineapply goodness, and I love muffins..  So why not put the two together and make these delicious things...


I use cupcake liners to make things easier, but you can grease and flour your muffin tins as well. You can also add chopped pecans or nuts to this recipe.  I am also thinking I should make a cream cheese glaze to drizzle over these next time I make them... YUM .  I made 12 large muffins, you can make smaller ones, I fulled the muffin tins heaping to the top. These do not really puff up and spread like most muffins do.  I smooth out the tops with the back of a spoon before baking.


I used a lot of coconut.  If you don't like them really coconutty, use less.  I also used pineapple tidbits, but you can use crushed, chunked you get the idea.


How every you make these....make them today... Enjoy






Carrot cake muffins


1 box carrot cake mix, dry
1/2 cup  pineapple ( I used tidbits)with it's juice
 1/2 cups shredded coconut
2 T water
1 15 oz can pumpkin




Preheat oven to 350.  Put cupcake liners in cupcake/muffin tins.   Mix all ingredients in a large bowl.  Scoop into prepared muffin tins (see above).  I baked for 38 minutes or until a toothpick inserted in the center comes out clean (they will look underdone slightly but they are cooked).   Enoy

Frito corn salad

I got this recipe from my friend Miss Marsha.. she writes a wonderful food blog...check out her blog here...www.thebetterbaker.blogspot.com


I did change it slightly and we love, love it.. one of our favorites... I usually when serving at home, put the bag of Fritos on the table and let everyone add their own individually.  When taking this to a potluck, I usually do like Marsha says, and put it on a long platter in a thin layer and sprinkle the Fritos on top, so everyone gets lots of crunch Fritos on their portion. You can use green onions or Vidalia onions would be great too. 




Make this today...Enjoy




Frito corn salad




2 cans corn, drained
1 small jar pimentos, drained
1/2 cup mayo
2 T half & half or heavy cream
1 T sour cream
1/4 cup finely chopped red onion
1/2 cup shredded cheese (I used Colby jack)
seasonings of your choice, ( I used onion & garlic powder, a pinch of cayenne, pepper and seasoned salt.
Fritos




Combine everything (except the Fritos).  Cover & sit in the fridge to let the flavors blend.  Right before serving sprinkle with Fritos.  Enjoy..

Sesame ginger maple salmon

Mmmmm.. sesame ginger maple salmon.. just the name of this deliciousness makes me happy.  This glaze I probably could have on any kind of protein and be happy.  It is absolute delicious!!  I am not a huge fish fan.  Usually it tastes too fishy and strong for me.  So I came up with this glaze to make my fish taste better and thinking I hit the jackpot.. My family loves this every time I make it.  It is a winner in the Johnson household.






Sesame ginger maple salmon


Fresh Salmon filet  (I use skin on and I cook this with the skin side down)






glaze: (mix all together)




1/3 cup teriyaki sauce
3 T brown sugar
1/4 tsp sesame seeds
little bit of fresh ginger (or ginger powdered will work fine too)
 sprinkle of garlic powder
2 T maple syrup
1 T sesame seeds




Preheat the broiler:


Line a large baking sheet with foil & place salmon filet skin side down.  Brush glaze over the top of the salmon (reserving a couple of tablespoonful's to drizzle over the top when done), coating the fish  thickly with glaze.  Place under pan the broiler watching to make sure that it doesn't get too done, I usually remove it half way thru to look at it, but make sure it is cooked enough so fish flakes easily with a fork and glaze is bubbly.  Remove from heat and drizzle remaining glaze over the top and serve.  I remove the skin when I am serving it.  It usually separates when you are lifting the salmon onto your plate, if not it really comes off easily.  Enjoy.

Squash bisque soup

I love squash soup.. and you can't always find it out in restaurants.  And sometimes when you do, you were wishing you didn't.  Sometimes it just tastes watery and off.  I like a creamy, smooth delicious flavor, and sometimes you are left thinking, this is not so good...


The squash that I use.. are you ready.. It comes frozen in a box.  Yes I said, in a box.  Remember in the 70's when fresh vegetables & fruit were not available year around like they are now?  My mom used to get this squash, mix a little butter & brown sugar and we would have it as a side dish.  Now that you can basically find fresh squash available year round, she doesn't do that anymore.  But those little boxes of frozen squash remind me of my childhood..   I tried making this soup many times with fresh squash, and between blending the hot liquid, and then trying to use an immersion blender, it never had the creamy, silky smooth texture that I was looking for. 


Onto plan B, I decided to come up with this recipe and have never looked back.. it had everything that I was looking for, creamy, silky smooth and yummy. I made this for my son who had his wisdom teeth out, and he loved it too. 


I find the frozen squash at my local Kroger store, but other stores have it as well. It is by the other boxes of frozen vegetables.  Make this today and enjoy.




Squash soup




3 12 oz boxes, frozen squash
1 can chicken broth mine was (10.5 ounces, use the regular can size not the big one)
2 T brown sugar
1/2 cup heavy cream (can use half and half)
2 T butter
couple of pinches of nutmeg
salt & pepper to taste






In large pan, unwrap the frozen squash & add to the pan.  Pour the chicken broth over the squash, add a little salt and pepper &  and cook over medium heat, stirring occasionally till the squash is melted and rapidly bubbling.  Whisk in the brown sugar & butter stirring till it is completely dissolved.  add the nutmeg & heavy cream whisking until combined .  Taste and add more salt & pepper and a little brown sugar if it needs it.  Turn off the heat and serve.  Enjoy

Coconut Macroon brownies

Brownies.... who doesn't love brownies..all different types.. plain, with M & M's, peanut butter, w/ Heath bars I could go on and on and on....


Coconut macroons.. I love, love, love anything coconut.. and make it into a cookie I am totally in.. I was wanting some brownies the other day, and also wanting some coconut macroons... It was a complete toss up, and then it dawned on me why don't I come up with a recipe to combine them.. viola this was the end result and can I say absolutely delicious!! My step-son who hates coconut loved these.  My little guy Jackson said mommy can you make these every day?  I am like no buddy but I will make these again.  6 year olds, so funny... love that boy!!!


This recipe starts with your favorite brand of brownie mix.  Just make sure the package says to cook it in a 13x9 pan (if using the kind that cooks in a 8x8 pan, just use 2 of those brownie mixes, doubling the eggs, water and oil.


Try these today, you will love them, and as always enjoy.






Coconut macaroon brownies




1 box of brownie mix (and ingredients to make them, water, oil & eggs)
1 large package of shredded coconut
1 egg white
1 T vanilla
pinch of salt
1 can of sweetened condensed milk




Preheat oven to directions on back of brownie mix.  Prepare brownies and pour into a 13x9 pan that has been sprayed with nonstick spray, spread out unto an even layer.
In large bowl add coconut, vanilla and sweetened condensed milk.  Mix well.  In another bowl add egg white and pinch of salt.  With electric mixer mix until the egg white has soft peaks.  Fold egg white into coconut mixture. With a small spoon drop small spoonful's of the coconut mixture all over the brownie batter, covering the brownie batter.  With a fork, gently swirl the coconut mixture into the brownie batter.  Bake according to the brownie instructions, checking with a toothpick to make sure the center is done.  Remove from oven and let cool.  Cut into squares and enjoy