Splash Party Beef Fajitas

Before school starts and the summer is almost over I wanted to share with you a few poolside #SplashParty recipes. Something you can eat by the pool, lake or beach. 

Splash Party - Beef Fajitas - Mooshu Jenne #SplashParty #Foodelicious

For my Splash party I had some quality time with V’s parents before they leave to Italy and Switzerland for a month. I would love to trade places with them. One day I will have the chance to go. In the meantime, I really hope they have a wonderful trip. What a beautiful place to visit Italy is. 

Splash Party - Beef Fajitas - Mooshu Jenne #SplashParty #Foodelicious

We grilled up some beef fajitas that we picked up at a local Mexican market. They are pre-seasoned and simple to throw on the grill. We bought some fresh tortillas and paired it with grilled vegetables, cojita cheese, and sour cream. They take less then 10 minutes on the grill. It’s the perfect poolside meal. 

Splash Party - Beef Fajitas - Mooshu Jenne #SplashParty #Foodelicious

If you have leftovers all you have to do is make a quesadilla out of the meat and tortillas. Don’t forget to pair it with a good beer or margarita (if your of age). This will help the meal be even more delightful.

Splash Party - Beef Fajitas - Mooshu Jenne #SplashParty #Foodelicious

Fresh salsa like this Pick Your Own Heat Salsa is a good topping along with guacamole, fresh lime, cilantro. 

Beef Fajitas
Serves 5
Spicy pre-seasoned fajitas that are great by poolside.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 4lbs Beef Fajita meat
  2. 1 red onion; sliced into rounds
  3. 2 bell peppers; sliced into strips
  4. 2 dozen fresh tortillas
  5. 1 block of cojita cheese
Instructions
  1. Preheat the grill to 350 degrees F.
  2. Slice red onion into rounds. Separate onion into half. Put half of the onion in one bowl. Slice bell peppers into strips and place in the bowl with half of the onion.
  3. In a grilling skillet, vegetable bowl or on foil, grill vegetables until tender. Set aside covered. Place meat onto hot grill and cook for 3 1/2 to 4 minutes and flip. Cook for 3 1/2 to 4 minutes. Test a piece to make sure it is cooked but do not over cook as it will become tough.
  4. Pull off grill and slice on a cutting board. Serve with cojita cheese, sour cream, fresh onion and cooked vegetables.
Notes
  1. You may also serve with salsa, guacamole, fresh lime and cilantro.
Mooshu Jenne http://mooshujenne.com/
For more delicious poolside recipes join our Splash Party Recipe & Craft Round Up #Foodelicious 

Honey Limeade – Joy Makin’ Mamas

Strawsmopolitan – My Life and Family From Scratch 

Grilled Fruit Sangria - Feed Me Seymour

Philly Cheesesteak Subs – SMSL with Heidi

Watermelon Raspberry Granita – Dish Up Love

Easy Pasta Salad - Penney Lane Kitchen

Italian Potato Salad – The Farm Girl Gabs

Jell-o Beach Cups – Momma Lew

Watermelon Sorbet – Thrifty Jinxy

Buffalo Chicken Pasta Salad - Snappy Gourmet

Beach Ball Printable Tags – The Suburban Mom

#ad Chicken Fajitas

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser Tyson Grilled and Ready. #CollectiveBias

Have you seen the trailer for the upcoming movie Blended? I cannot wait to see it. I love that we get to see Drew Barrymore and Adam Sandler back in a film together. I know it’s going to be hilarious. Which is why it’s so cool that Tyson Grilled and Ready is offering 2 free movie tickets with specially marked packages. I mean heck ya I get to make good food and see a movie for free. Can’t beat that. The teens and I live at the theaters if we can. With school about out it makes this a perfect way to make up some chicken fajitas for lunch at the pool then off to the theaters to cool off.

#ad Chicken Fajitas #TysonMovieTicket #cbias

Just purchase two participating Tyson Grilled and Ready products at Walmart in a single transaction between 4/21/14 and 6/16/14. Snap a photo of your receipt and send it by text message or email to tyson@drvsusa.com by 6/16/14 at 11:59PM PT. You will receive a code via email or text to redeem at this link http://www.tysonmovieticket.com/blendedmovie by 6/30/14 11:59PM PT for two free movies tickets to see Blended in theaters which is out on 5/23/14. Only available while supplies last.  For full information you can visit this link http://drvsusa.com/tyson/

#ad Chicken Fajitas #TysonMovieTicket #cbias

Isn’t that just gorgeous. Food helps bring people together including Blended families. While we might all be a bit different we still enjoy food. V is step father to my three teenagers. He came into my daughters life when she was three. He father actually pasted away before she was born. She’s the only dad she’s ever known. She is now 14 years old and is very much like him. In fact all of them enjoy him including the fact he is from Czech and makes odd foods they love to try. Blending wasn’t always so easy but through the years it has taught the teens to learn to be more open to peoples differences. We blend over food :) Like these easy chicken fajitas I made while we are moving into our new place while we look for a house. I picked up the Tyson Grilled and Ready Chicken Fajitas at Walmart

tysongrilledandready2

This bag actually feed three adults, three teenagers and one small child for dinner mixed with saute bell peppers and onions along with some spiced rice. It was so quick and easy to make for us in the middle of a move. I was super surprised how tender the chicken was. I will be definitely trying this again in different recipes including a chicken fajitas salad in a mason jar for lunch. 

Chicken Fajitas on the stove

Are you ready for the recipe? What would you make with Tyson Grilled and Ready? Follow along at the hashtag #TysonMovieTickets and comment below as I would love to know what you would make.

Chicken Fajitas with Spiced Rice
Serves 6
Tender chicken fajitas with sauted onions and peppers served with spiced rice.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 package of Tyson Grilled and Ready Chicken Fajitas
  2. 1 white onion; sliced in rounds
  3. 1 bell pepper; sliced in long slices
  4. 1 tablespoon olive or grapeseed oil
  5. 1 package tortillas
  6. 1 package of cheese of choice
  7. 2 cups extra long grain rice
  8. 1 tablespoon cumin
  9. 1 tablespoon paprika
  10. 1 teaspoon cayenne pepper
  11. 1 teaspoon salt
  12. 1 teaspoon pepper
Instructions
  1. In a sauce pot, add in two cups rice and four cups water. Add in spices and stir. Bring to a boil and lower to low to simmer for about 20 minutes until rice is tender.
  2. In a saute pan, add in sliced onions and peppers with one tablespoon of oil on high heat. Once the pan is heated well and the onions start to caramelize turn down the heat to medium. Once the peppers start to get tender add in chicken. Saute the chicken with the vegetables to heat up the chicken and add a little extra crunch to the edges.
  3. Serve on tortillas topped with your favorite cheese, sour cream and/or salsa.
Mooshu Jenne http://mooshujenne.com/
 

Baja Chicken Soup

Love this Baja Chicken Soup! It is completely simple to make. It comes together quick on a week night when I really don’t feel like cooking. Yes, I do have those days when cooking or even moving from my bed is a issue. Now and again I cook from cans. It’s one of those deals that I only keep certain canned food in the house. Tomatoes, beans, and corn are alright in my book coming from a can. You won’t find much else canned in my house. Maybe spinach for a quick side dish; the kids like it. 

Baja Chicken Soup | Mooshu Jenne

If allowed I would add spring onions and avocado to every dish. Fresh spring onions just have a mountain of flavor that I love. Avocado is just a fruit I grew up eating in California. It’s my nature to gravitate towards it. What’s great about baja chicken soup is it’s perfect for spring. It’s not a heavy soup which allows it function well during the non wintry season. What spring and summer soups do you like to make? 

Baja Chicken Soup | Mooshu Jenne

I always love chicken in my soup but I am not a real fan of ground beef in soups. To me ground beef belongs in a goulash or maybe a stew. Do you like ground beef in soups?

As I am writing this post the news is coming across that there is a Tornado warning at the Daytona 500. I hope everyone is safe. I remember the year we had tornado warnings at Texas Motor Speedway. We sat in the lot waiting and listening to the scanner as they talked about what to do in case it did it. Some of the chatter was actually pretty funny. 

Baja Chicken Soup | Mooshu Jenne

I do have excited news. I finally got a new car. I am hoping to do a post soon all about it. The guys at the other half’s work where we got the car want me to bring them some food. What would you bring a shop full of guys and some sales men to eat? Cupcakes maybe? Anywho, here is the recipe for the soup. Hope all of you enjoy it; I did!

Baja Chicken Soup
Serves 6
A chicken soup with a spicy base with chicken, corn, black beans, and tomatoes. Topped with avocado and spring onions.
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 2 large boneless, skinless chicken breast; baked
  2. 1 small white onion; diced
  3. 1 large anaheim pepper; ribs removes, seeded and diced
  4. 1 tablespoon olive oil
  5. 48 oz. chicken stock
  6. 3 cloves of garlic; minced
  7. Juice of half a lime
  8. 1 tablespoon cumin
  9. 1 tablespoon paprika
  10. 1 teaspoon cayenne pepper
  11. 1 can black beans; drained
  12. 1 can whole sweet corn; drained
  13. 3 cans fire roasted tomatoes
  14. 1/2 bushel of cilantro; chopped
  15. 1 large avocado; sliced into moon shaped slices
  16. 2 spring onions; sliced
  17. Salt and pepper to taste
  18. 3 to 4 cups of water
Instructions
  1. Preheat oven to 400 degrees F and bake chicken for one hour. It will cook more in pot so if it is a bit pink it's fine.
  2. In a large pot, add in anaheim peppers, garlic and white onion with one tablespoon olive oil and cook over medium high heat. Saute for about 3 minutes. Add in chicken with cumin, paprika, and cayenne pepper. Stir well. Add in chicken broth. Stir and add in corn, black beans, and fire roasted tomatoes. Stir well combining all ingredients. Add 3 to 4 cups water depending on desired broth amount. Add in cilantro but reserve some for garnish. Add juice of half a lime. Bring to a boil and simmer for 10 minutes.
  3. Slice avocados and spring onions. Salt and pepper soup to taste. Serve topped with fresh cilantro, avocados, and spring onions.
Notes
  1. You may use rotisserie chicken in the place of baked chicken to shorten time.
Mooshu Jenne http://mooshujenne.com/

 

Chicken Lime Soup

Fall is here and it’s soup season! It’s the time of year where I try to come up with as many soup recipes that will feed for less cash with tasty ingredients. The soup must also be fulfilling as a dinner. Chicken lime soup resembles the idea of tortilla soup and hot and sour soup combined. The fresh avocado on top is a must to add the creamy texture to the soup that is so deserves.

chicken lime soup

If your not a fan of rice the rice in this recipe can be replaced with corn. Roasted corn would be an especially delicious option. The other half thinks corn doesn’t belong in soup; I think he’s crazy! Corn chowder is another soup I love. I can eat corn cold out of a can.

I really think this soup fits well with some fresh tortillas for dipping and paired with a good beer.  I really think slow cooking the chicken helps this recipe for the broth but if your in a rush you can always use a roasted chicken and some extra broth. I know I cheat sometimes when there is too much going on.

Chicken Lime Soup

Total Time: 2 hours

Yield: 8 - 10 bowls of soup

Chicken Lime Soup

Ingredients

1 large white onion; diced
6 stalks celery; diced
1/2 jalapeno; seeds & rib removed and diced
6 cloves garlic; minced
5 chicken drumstick legs or thighs
1 - 32 oz. container of chicken broth
2 (14.5 oz.) can diced tomatoes with chiles
2 tablespoons cumin
3 limes
1 bundle of cilantro
1 large avocado
Salt and cracked black pepper
1 cup pre-cooked white rice

Instructions

In a large pot, add in chicken and cover with water at about half full. Add a little salt and pepper. Bring to a boil and lower to simmer for about an hour until chicken is cooked and falling off the bone.

Remove chicken and set aside to cool. Add diced onion, garlic, celery, and jalapeno to the pot. Stir well. Add two cans of diced tomatoes with chiles. Add salt, pepper, and cumin. Stir and bring to a low boil. Remove meat from chicken bones and add it back to the pot. Add chicken broth. Simmer until all vegetables are tender. Add in pre-cooked white rice. If you don't want mushy rice under cook it a little before adding to the pot. It will soften. Stir well.

Once vegetables are tender add the juice of two limes to the pot and cook for about 8 minutes. Add chopped cilantro to pot and cook for about 2 minutes. Serve soup with sliced avocado.

http://mooshujenne.com/chicken-lime-soup/

Do you have a favorite soup? I have a few I have made on the blog here under the Soup section. Although, I would like to make a few more. I need to update some of the pictures here. I’d like to make taco soup again. I think I will add it to my menu for next week. Do you keep a menu for the week or do you do a fly by the seat of you pants?

I find I spent less when making a menu. Reusing some of the ingredients like spices through out the week helps that nothing will go to waste. Cincinnati chili is on the menu this week which is another favorite of mine. What’s on your menu to-do list this week?

Roasted Chicken Verde Enchiladas #kraftrecipemakers

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.

While shopping at Walmart this week picking up quick meals for my family I passed by Kraft Recipe Makers. With school back in session and my new job finding easy meals to make the transition easier is wonderful. I picked up the Verde Chicken Enchilada Kraft Recipe Makers. It comes with sauces you need for the recipe along with a step by step recipe on the box. Sometimes I just don’t have the time to make sauces which makes this a brilliant idea by Kraft.

chicken verde enchiladas1

I purchased the Mexican cheese that the box needed for prep along with one rotisserie chicken and some corn tortillas. I also bought some sour cream to go on the side. I add some sour cream to a few of the enchiladas as my son is not a fan of cheese. The sour cream with the chicken and creamy ranchero sauce makes the perfect combination to a creamy soft enchilada.

chicken verde enchiladas

After pulling apart the chicken and adding it to the bowl I mixed in the creamy ranchero sauce. You can either heat your tortillas in the microwave as directed on the box or you can heat them lightly in a pan with a bit of olive oil. I did them with oil as it makes them easier to roll. Fill the tortillas with chicken mixture and top with verde sauce.

chicken verde enchiladas3

Top with cheese and bake for 15 minutes as directed on the box. This was the simplest dinner and the entire family enjoyed it. We don’t eat often out of a box but  I did go ahead and pick up the Sweet and Sour Chicken box since it would be easy enough for my 13 year old daughter to make dinner with these. I am all about teaching her to cook and helping me out when I don’t have the time to cook.

#kraftrecipemakers

I topped some of them with jalapenos for a little extra heat. You can follow along with Kraft on their Facebook page. For more recipes and reviews please check out the Pinterest board. Next time I plan to use this to make Chicken Verde rice bowls. Bowls are also a fast meal when you need a quick meal. Hot roasted chicken and warmed rice make this a simple dish. Stop by and see my photos on Google + we took of us shopping!

Roasted Chicken Verde Enchiladas

Yield: 14 enchiladas

Serving Size: 5

Roasted Chicken Verde Enchiladas

Ingredients

1 box Verde Chicken Enchilada Kraft Recipe Makers
4 cups shredded roasted rotisserie chicken (pre-cooked)
1 cup shredded cheese (Mexican)
12 corn tortillas
1 container sour cream
Olive oil

Instructions

Preheat oven to 350 degrees F. Pull apart chicken into a bowl and add ranchero sauce. Toss till chicken is covered. Set aside.

Warm a pan with olive oil to low heat and toss tortillas in it, pull each tortilla, careful not to burn yourself, and fill with chicken and roll. Put seam side face down. Once all enchiladas are filled cover them with the verde sauce. You can fill some with sour cream along with the chicken mixture if you would like.

Top enchiladas with cheese and bake at 350 for 15 minutes. Serve with sour cream, jalapenos and a side of beans.

http://mooshujenne.com/roasted-chicken-verde-enchiladas-kraftrecipemakers/

Smoked Chorizo Bean Soup

Swear to the gods, cooking beans never turns out the same. Soak them 24 hours and put them in the pan and half of them are still hard hours into it. This is why every woman/man wants to crockpot cook their beans. I am just not a huge crockpot person. It takes the talent out of cooking or at least I kind of feel that way about it. My picture of smoked chorizo bean soup looks so red from the chorizo.

smoked chorizo bean soup

Today, I want to tell you how I cook beans and make sure that they do not turn out hard. The no fail method is soak them for 36 hours not 24 hours. Drain them a few times and replace the water. Give them plenty of room to grow in the water by putting them in a larger bowl with a lid. After soaking, cook them for four hours and then let cool. Store them over night and cook for four hours again the next day. This allows for the oils and flavor to settle and you will have some of the best beans you’ve ever tasted. Adding a tad of liquid smoke really kicks in the flavor of the beans along with the bacon adding additional smoke flavor.

Smoked Chorizo Bean Soup

Prep Time: 24 hours

Cook Time: 8 hours

Serving Size: 6

Smoked Chorizo Bean Soup

Ingredients

1 bag of white cannellini beans (soaked for 36 hours)
2 jalapenos; de-seeded and un-ribbed; diced
1 large white or yellow onion; diced
4 cloves of garlic; crushed
1 tube of pork Spanish chorizo
3 strips of bacon; diced
2 - 32 oz containers of beef broth
2-3 drops of liquid smoke
2 tablespoons Worcester sauce
salt and pepper

Instructions

In a large bowl, soak beans for 36 hour replacing the water two to three times.

In a large pot, add in onion, garlic, bacon, and jalapenos. Saute until onions are half way translucent. Add in chorizo and saute for about three minutes. Add in beans and broth; cover with water to 3/4 of the pot. Add liquid smoke and Worchester sauce along with salt and pepper. Cover and cook on low heat for four hours. Let cool and refrigerate over night. Cook again four hours on low before you plan to serve.

Serve with corn bread and top with cilantro or parsley.

http://mooshujenne.com/smoked-chorizo-bean-soup/

Frito Pie & Chili Con Carne

After months of searching and preparing to make a decent Chili Con Carne (sauce/chili) I finally decided to give it a shot. I wanted the taste to be similar to what Taco Cabana uses on their enchiladas and what Sonic uses on their frito pie. Well folks, I have to admit my family said it tastes just like Sonic’s frito pie which is a plus; however, they never eat the enchiladas at Taco Cabana so that was up to my taste buds and it is pretty close.

On another note, who’s planning on seeing Ice Age this weekend? My daughter and I are thinking of going Friday morning. I love Diego! Who’s your favorite character? My daughter says I’m five. Oh well! She’s twelve and still wants to see it, so I will be five and take her :)

If you like it with more heat then just add more cayenne and chili powder;  just reverse it for less heat.

Frito Pie & Chili Con Carne

Total Time: 45 minutes

Serving Size: 6

Frito Pie & Chili Con Carne

Ingredients

For Chili Con Carne:
2 lbs. beef chuck
1/2 white or yellow onion; minced
3 tablespoons chili powder
1 teaspoon cayenne pepper
3 teaspoons cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 can (15 ounces) tomato sauce
1 cup beef broth
For Frito Pie:
1 bag of Frito's Original Chips
1 to 2 lb. block of cheddar cheese; grated
Chili Con Carne from recipe above

Instructions

For Chili Con Carne:

In a medium stockpot (8qt), add in ground beef and onion. Bring to a medium heat and fry for about 8 minutes. Add in the cumin, cayenne pepper, chili powder, salt, and black pepper. Stir well and fry for another 2 to 3 minutes. Add one cup of tomato sauce and one cup of beef broth; stir well. Lower heat to a medium-low heat and simmer for about 20 minutes until you reach the thickness you prefer. Serve over frito pie, hot dogs, or enchiladas.

For Frito Pie:

Line a basket with paper or use a dish. Add a hand full of fritos and top with cheese. Ladle the chili con carne over the top and serve.

http://mooshujenne.com/frito-pie-chili-con-carne/

Pick Your Heat Salsa

Salsa is just not something that stays very long in my house. It seems that a jar of good salsa at $5 a jar is just not worth the cost when you can make triple that amount with this simple recipe. Of course the guys (Chance & V) in the house were not sure if this salsa would be as good as the jarred variations. Of course I told them it won’t be as good, it will be even better because the salsa is fresh, all except the canned tomatoes of which you can eliminate, and just use fresh tomatoes in the place of them. However, I love the taste of the fire roasted tomatoes the best. So, if you are going to use some fresh tomatoes do not forget to throw them on the grill or roast them in the oven.

salsa

As far as picking your heat! If you want a spicy burn use more jalapenos. If you want a soft heat add more serranos. When I make this for people who can’t handle the heat I use one jalapeno and two serranos. If you want a bunch of heat then leave your seeds in the jalapenos. Now off to make some yummy cold desserts to beat this 100 degree month of heat in Texas!

Pick Your Heat Salsa
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 6 cloves of garlic
  2. One bunch of cilantro(cut off stems)
  3. 2 jalapenos (your choice of more or less for the heat)(remove seeds and ribbing)
  4. 2 serranos (again your choice of more of less for the heat)
  5. One red onion (chopped)
  6. 2 cans of Fire Roasted Tomatoes
  7. 1 large can of tomato sauce
  8. One lime
  9. Salt & pepper
  10. One large container to store salsa
  11. Food processor
Instructions
  1. In a food processor drop in your garlic, cilantro, and peppers. Pulse till garlic is minced and cilantro is fine. Add your onion and pulse. Squeeze the juice of the lime and add in the two cans of fire roasted tomatoes.
  2. Pulse for a few second and then add in the large can of tomato sauce. Salt and pepper and pulse till well mixed. If you would like this to stay longer then a week just add a half of a cup of vinegar to your salsa. Vinegar will act as your preservative. Store in large container in fridge.
Mooshu Jenne http://mooshujenne.com/